Go Back
+ servings
Chocolate Zucchini Bread loaf sliced

Chocolate Zucchini Bread

Chocolate Zucchini Bread is moist and delicious with double chocolate! Cocoa powder and chocolate chips for the most chocolate flavor!
Course: Bread, Dessert
Cuisine: American
Keyword: chocolate, quick bread recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 7
Calories: 306kcal
Author: Sandy


  • Cheese Grater or Food Processor (with grating attachment)
  • 9x5-inch Loaf Pan
  • 2 Mixing Bowls
  • Spatula
  • Whisk


  • 1 cup All-Purpose Flour
  • ½ cup Cocoa Powder, unsweetened (I like Dutch processed)
  • ½ teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ teaspoon Instant Espresso Powder (optional)
  • 2 large Eggs, room temperature
  • ¼ cup Oil (I use canola)
  • ¾ cup Brown Sugar, lightly packed
  • 1 ¼ teaspoon Vanilla
  • ¼ cup Butter, melted and cooled
  • 2 cups Shredded Zucchini (not squeezed or drained)
  • 1 ¼ cup Semi-Sweet Chocolate Chips, divided


  • Preheat oven to 350° F. Spray a 9"x5" loaf pan with baking spray.
  • In a small mixing bowl, add the flour, cocoa, baking soda, baking powder, salt, espresso powder. Mix together.
  • In a Medium mixing bowl, add the room temperature eggs, oil, brown sugar, vanilla, and the cooled melted butter (by cooled I mean that it is still pourable, but not warm enough to affect the eggs). Whisk together well.
  • Add the dry ingredients to the wet and fold together with a spatula. It's okay if not thoroughly mixed. You don't want to over mix this batter.
  • Add the zucchini and gently fold into the batter.
  • Add 1 cup of the chocolate chips and gently fold in. Save the remaining ¼ cup.
  • Pour the batter into the prepared loaf pan and use a spatula to spread evenly in the pan.
  • Sprinkle the remaining chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean of batter (may have some melted chocolate on it).
  • Allow to cool in the pan for about 15 minutes, then use a butter knife to loosen the edges and carefully remove to finish cooling on a wire rack.
  • Serve warm or room temperature.



  • Chocolate zucchini bread should be stored in a zip-top bag or in an airtight container on the counter.
  • Refrigerating the bread for too long will cause it to dry out faster. So I recommend storing this at room temperature on the counter.
  • Leftovers, if stored properly, should last about 3 to 4 days.


  • Let loaf cool completely before preparing it for freezing. Once it’s cooled, tightly wrap the bread in plastic wrap and aluminum foil or put it in a freezer-safe airtight container before placing it in the freezer.
  • Don’t forget to label it and use it within 3 months.


Calories: 306kcal