Chocolate zucchini bread is a moist, chocolatey, and delicious way to start the day!
Chocolate zucchini bread is a simple recipe using pantry basics, fresh zucchini, and a secret double chocolate boost.
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Holly’s Recipe Highlights
- Flavor: Double chocolate zucchini bread is rich, chocolatey, super soft, and with just the right touch of zucchini to keep it perfectly tender.
- Skill Level: Homemade quick breads don’t require steps like proofing, rising, or shaping, so they are perfect for a beginner baker!
- Yield: This recipe makes two loaves, one to enjoy and one to give away.
- Freezing: Chocolate zucchini bread freezes and thaws perfectly, so double up the recipe and save some for a sweet treat later.
Ingredient Tips for Chocolate Zucchini Bread
- Zucchini: No need to peel small to medium zucchini. Larger zucchini from the garden should be peeled and seeded for the best flavor.
- Chocolate: Cocoa powder and mini chocolate chips bring the rich flavor to the chocolate zucchini bread.
- Dry Ingredients: Properly measured flour ensures a light loaf with a moist texture. Check the expiration dates on baking powder and baking soda for the best results.
- Wet Ingredients: Room temperature eggs whip up faster and better. No applesauce? Experiment with using ½ cup of mashed banana, pumpkin puree, or additional oil.
Favorite Variations
- Got bananas? Make another version with mashed banana.
- Add toasted walnuts, pecans, almonds, or, for a nut-free version, use sunflower seeds, pumpkin seeds, or coconut. Toasting nuts or seeds in a dry sauté pan until lightly browned makes them extra crunchy and intensifies their flavor.
- Use white chocolate or peanut butter chips for a fun color and flavor change.
Best Ways to Store
Keep chocolate zucchini bread in a zippered bag at room temperature for up to 4 days or in the refrigerator for up to 7. Freeze slices or a loaf by wrapping them in plastic wrap for up to two months.
More Zucchini Favorites
Did you enjoy this Chocolate Zucchini Bread? Leave a comment and rating below.
Equipment
Ingredients
- 3 cups zucchini shredded
- 2½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs room temperature
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 1½ teaspoons vanilla extract
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350℉. Grease two 8×4-inch loaf pans or line with parchment.
- Grate the zucchini with the large holes on a box grater.
- In a large bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
- In a medium bowl, whisk sugar, brown sugar, eggs, oil, applesauce, and vanilla.
- Add the sugar mixture to the flour mixture and stir just until moistened. Fold in the zucchini and chocolate chips. Don't overmix.
- Divide the batter over the two loaf pans and bake for 45 to 55 minutes or until a toothpick comes out clean.
- Transfer the bread to a wire rack to cool completely.
Notes
- You don’t need to peel the zucchini unless you use a very large garden zucchini with thick skin. If needed, use a spoon to scrape out the seeds.
- Do not squeeze excess moisture from the zucchini as the moisture is needed in this recipe.
- Do not overmix the batter; it should be stirred just until the ingredients are moist.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Dessert
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This is the most chocolaty zucchini recipe I’ve ever tried. I love it and it even tastes good frozen!!
So glad you enjoyed it, Anne!
Can I use 1 cup applesauce instead of the oil?
I have never tried replacing it with additional applesauce but I think it should work. I would love to hear how it turns out for you.
Can this recipe be halved?
You can if you prefer.
I have made this bread several times and it always comes out perfect. My great nephew who is in the Canadian Armed Forces request this every time when he’s at home.
Joanne, that’s so special. It says a lot about the recipe when it’s always perfect and becomes a most-requested treat. How wonderful that your great nephew looks forward to it whenever he’s home.
great took camping and everyone enjoyed
Kathy, I am happy to hear that all the campers enjoyed the zucchini bread.
Excellent recipe, thank you! Made 24 muffins and they’re going fast!
Easy recipe, even I could follow it. I have two loads in the oven right now, so I might be having a little chocolate zucchini bread party this weekend!
I am planning to make this for our bug family camping trip! It will be a huge hit! Lots of chocolate lovers & health nuts! Checks off a lot of boxes! Win, Win! Thank you for sharing!
Thanks for trying our recipe, Colleen! I hope they all enjoy it.
These turned out very moist and chocolaty; you wouldn’t even know there was zucchini in them. I did turn one out of the pan at 15 minutes, which was too soon. I left the other one in the pan for about 30 minutes and it came out fine.
So glad you enjoyed it, Rebecca! Thanks for trying our recipe.
Deliciously moist. Easy to make and enjoyed by young and old in our family.
So glad you enjoyed it, Anita! Thanks for trying our recipe.