Chocolate Zucchini Bread

When its summertime and zucchini is in abundance then you need to make my recipe for Chocolate Zucchini Bread! This is the perfect summer breakfast treat or afternoon dessert, and it’s so easy to make. The combination of the moist chocolate bread and the shredded zucchini makes for a delicious and tasty treat. No mixer is needed, and mixes up in minutes!

 

I originally shared this chocolate zucchini bread years ago, but I knew it could be even better. So I went back to the recipe and made a few simple changes that take it to the next level. I swapped the butter for oil to create an even moister loaf, added a little instant espresso powder to deepen the chocolate flavor (don’t worry—it won’t taste like coffee!), and folded in chocolate chips because, well, more chocolate is never a bad idea.

The result is an incredibly moist, rich chocolate zucchini bread that’s packed with chocolate flavor while still sneaking in plenty of fresh zucchini. It’s an easy quick bread that comes together with simple pantry ingredients and is perfect for using up all that summer zucchini.

Sure, you could make a classic zucchini bread, a batch of zucchini muffins, or even lemon zucchini bread. But when a chocolate craving strikes, this is the loaf you’ll want to bake.

Why You Will Love Recipe

• Quick To Throw Together. You have to love a good quick bread recipe. No mixer is required and this zucchini bread comes together quickly. 
• Great for freezing – Freeze a couple loaves now so when zucchini is no longer in season, you can have this wonderful chocolate zucchini bread all year round!
• It’s delicious. The combination of the rich chocolate flavor and the shredded zucchini makes for a delicious and satisfying treat.

Ingredients Needed

• Flour- Be sure to measure your flour properly or you will end up with a dense bread or a dry bread. I recommend using a kitchen scale, but if you’re using measuring cups, then be sure to stir your flour first, then spoon into your cup and level it off. Do not pack it down.
• Granulated Sugar
• Unsweetened Cocoa Powder- I’ve used both natural unsweetened cocoa powder and Dutch process cocoa powder.
• Sea Salt- To help balance the sweetness. I used sea salt, but table salt or kosher salt will also work. If using kosher salt, do a heaping 1/2 teaspoon as the kosher salt crystals are bigger so you don’t end up with as much salt in your spoon.
• Baking Soda
• Baking Powder
• Eggs – Use room temperature eggs.
• Butter Or Oil – I went back and remade this bread with oil and preferred the loaf made with oil. Butter makes for a bit of drier and denser loaf. You can use either. If using butter, I prefer unsalted butter. Read more here about Oil Vs Butter In Quick Bread
• Vanilla
• Shredded Zucchini- About one to two small zucchinis. There’s no need to squeeze out the grated zucchini. The excess moisture helps to make for an incredibly moist bread. Otherwise the quick bread will be too dry. Grate your fresh zucchini with a box grater or you can use a food processor.
• Chocolate Chips – Not shown below but I started adding 3/4 cup of semi-sweet chocolate chips. Optional but makes for a fudgy loaf!
• Espresso powder – Not shown below. I started adding a teaspoon of instant espresso powder to enhance the chocolate flavor.

How to Make Chocolate Zucchini Bread

Preheat and Prepare Pan.

Preheat the oven to 350^oF (177^oC). Grease a 9×5 loaf pans cooking spray. Another option is to line the pan with parchment paper for easy removal which is what I prefer.  

Combine Dry Ingredients.

In a small mixing bowl, whisk together flour, sugar, cocoa powder, salt, baking soda and baking powder. Set aside. 

If you’re adding espresso powder add it now!

Combine Wet Ingredients.

In a large bowl, whisk together eggs, oil (or melted butter), and vanilla extract. 

Combine Wet and Dry Ingredients.

With a rubber spatula or wooden spoon, stir in dry ingredients until just combined. Stop mixing once the last of the dry ingredients have been mixed in. 

The batter will be very thick and almost dry at this point. Don’t worry the addition of the zucchini will moisten it right up!

Fold in Zucchini and Chocolate Chips.

Gently fold in shredded zucchini and add it to the mixture.

And fold in the chocolate chips if using. I like to toss them in a teaspoon of flour first so they don’t sink to the bottom of the bread.

Bake.

Pour into the prepared loaf pans. 

Bake for 50-60 minutes or until zucchini bread is cooked through and a toothpick inserted in the center comes out clean and top springs back to the touch.

Allow Bread to Cool.

Remove from the oven and allow the bread to cool completely in the loaf pans. Remove from the loaf pans, slice, and serve!

Storage Instructions

You should store the zucchini bread in an airtight container or wrap in aluminum foil on the counter for up to 5 days. 

You can freeze the zucchini bread for up to 3 months. Wrap in aluminum foil or plastic wrap and freeze. Allow the zucchini bread to thaw in the refrigerator for a day before eating. 

Recipe FAQs

More Recipes To Try

For more chocolate, try my chocolate bread recipe – it’s pure chocolate heaven in a loaf pan! I also love my marble loaf cake topped with a chocolate ganache. A beautiful swirl inside awaits all baked in a loaf pan.

For more zucchini recipes try my Zucchini Cheddar Bread if you like a savory loaf or my Chocolate Zucchini Cake or my Chocolate Chip Zucchini Bread if you’re craving more chocolate with your zucchini.