Chocolate Zucchini Bread Recipe
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Make this easy Chocolate Zucchini Bread recipe for breakfast, dessert, and snacks that’s a moist, delicious, chocolatey, and a simple family favorite! This recipe makes a bread that easily passes for cake and is a great way to add green vegetables into a tasty treat everyone loves!
One of my favorite ways to incorporate a little green into our baked goods is with zucchini. When I was young, Mama would make zucchini bread throughout the summer, and I loved it. As I began baking in my kitchen, I loved creating this recipe for Chocolate Zucchini Bread! It’s so decadent, simple to make, and can be served anytime! I originally shared this recipe with you back in 2012, but I have added some additional success tips.
Why You’ll Love This Chocolate Zucchini Bread
This Chocolate Zucchini Bread is a favorite because it’s:
- Easy to Make: Combines easily in a bowl with your favorite spoon for mixing.
- Customizable: Use coconut oil, grapeseed oil (or similar oil), or soft butter to suit your needs.
- Amp Up Your Veggies: Zucchini is a secret veggie star in this cake-like bread.
- Meal-Prep Favorite: Freezer-friendly so you can make multiples if you wish.
- Hit with Everyone: Kids and adults both love it for breakfast, snacks, or dessert!
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Here’s everything you need to make this rich, moist chocolate zucchini bread:
- Zucchini – I use grated zucchini (1 1/2 cups, about 2 small zucchini) for this bread. There is no need to peel the zucchini as it doesn’t add flavor or texture differences to the baked bread.
- Oil – I like to use coconut oil in this recipe. It coats the cocoa powder and makes an extra-moist, flavorful chocolate treat. Coconut oil does leave a slight coconut scent, but you can use another neutral-flavored oil if you wish. You can substitute softened butter and cream it with the sugar if you prefer. Don’t use extra virgin olive oil as the flavor is too strong.
- Sugar – I use brown sugar for its rich molasses-kissed flavor in this bread. I originally shared this recipe in 2012 and used granulated and brown sugar, but I find that all brown sugar makes it even more moist and flavorful!
- Eggs – I recommend using room-temperature eggs in your baking recipes. They blend more easily with the other ingredients.
- Flour – I use all-purpose flour for this recipe. I recommend spooning the flour into the measuring cup to ensure accurate measurement.
- Cocoa powder – I use natural unsweetened cocoa powder in this chocolate zucchini bread recipe. I do not recommend substituting with Dutch process cocoa powder. Again, spoon the cocoa powder into the measuring cup as you do with the flour.
- Salt – I use kosher salt in this recipe.
- Baking soda and baking powder – I use both in this recipe to achieve the best rise in the zucchini bread.
- Espresso powder – As I do in my Chocolate Cake Recipe, I recommend using espresso powder in this chocolate zucchini bread. It enhances the chocolate flavor without adding a coffee or espresso flavor to the baked goods.
- Vanilla extract – I use my homemade vanilla extract, but you can use any high-quality vanilla extract.
- Chocolate chips – I recommend them in this bread for the double chocolate impact, as the morsels melt into the bread as it bakes, making an extra fudgy treat. I prefer to use good-quality dark chocolate chips or semi-sweet chocolate chips (semi-sweet will give a sweeter flavor), but you can use your favorites.
How to Make Chocolate Zucchini Bread
I love to whip up this easy bread in one mixing bowl with a wooden or large mixing spoon. There’s no need to get out a stand mixer, making this an easy treat for every home cook and baker.
Step-by-Step Instructions for Chocolate Zucchini Bread
- Prep and preheat oven. Combine oil, sugar, and eggs.
- Add the dry ingredients to the wet batter.
- Add the grated zucchini to the batter.
- Stir in the chocolate chips.
- Bake the bread.
- Cool, slice, and serve.
Recipe Variation
Chocolate Zucchini Bread Muffins
Like my best banana muffins and my banana bread, you can easily turn this incredibly delicious chocolate zucchini bread into a portable, handheld treat with these delicious chocolate zucchini muffins.
- Preheat the oven to 425º F. Line a 12-cup muffin pan with muffin liners.
- Make the batter as directed in the recipe.
- Bake the muffins at 425º F for 5 minutes and then reduce the oven temperature to 350º for 14 – 18 more minutes or until the muffins are golden brown and a skewer inserted in the center comes out with a few crumbs attached but not batter. For mini muffins, bake at 350º F for 12 to 14 minutes.
- Remove from the oven and cool in the pan for 5 minutes. Turn out of the muffin pan and cool on a wire rack.
Storage Tips
- Store: Allow to cool. Store under a cake dome at room temperature for up to a week.
- Make Ahead: Follow the tips above to store the bread and enjoy it within one week.
- Freeze: Cool the chocolate zucchini bread completely. Wrap well with parchment paper and then with foil or another freezer-safe wrap. Store in the freezer for up to 6 months. Thaw in the refrigerator overnight and then slice and serve.
- Reheat: If you want your bread warmed, place slice(s) on a plate covered with a damp paper towel and microwave for 15-20 seconds.
FAQs
Can I freeze chocolate zucchini bread?
Yes! It is very freezer-friendly! Make as many loaves as you wish and freeze them for up to six months. I make several of them when my garden has lots of zucchini to enjoy during the year and share with family and friends.
Do I need to peel the zucchini to make zucchini bread?
No. The peelings of the zucchini do not alter the taste or texture of the baked bread. Save time and grate the zucchini with the peelings intact! You’ll see tiny hints of green in the slices of baked bread, which are beautiful.
Can I make this chocolate zucchini bread recipe into muffins?
Yes! This recipe is so easy to make into chocolate zucchini bread muffins! See my Recipe Variations above for the step-by-step instructions.
Other Favorite Bread Recipes
Three-Ingredient Buttermilk Biscuits
Why this Chocolate Zucchini Bread is a Must-Try
I think your whole family will love this recipe! It’s chocolatey, moist, and full of delicious flavor. The younger ones may never know there’s a vegetable in here, as it only tastes like a chocolate treat with the zucchini adding so much moisture (and a little more green into their diets).
If you are a make-ahead fan, freeze a few of these ahead of time to enjoy this scrumptious treat throughout the year! This chocolate zucchini bread recipe is a winner all the way around!
I’d love to hear how your chocolate zucchini bread turns out! Leave a comment, rate the recipe, or tag me on Instagram @addapinch with #addapinchrecipes.
Chocolate Zucchini Bread Recipe
Equipment
Ingredients
- 2 large (100 g) eggs, room temperature
- 1/2 cup (113 g) coconut oil, melted
- 1 cup (213 g) brown sugar
- 1 cup (120 g) all-purpose flour
- 1/2 cup (42 g) unsweetened cocoa powder
- 1/2 teaspoon (1 g) kosher salt
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon (1 g) espresso powder
- 1 1/2 cups (202 g) finely grated, unpeeled zucchini, (about 2 medium zucchini)
- 1 teaspoon (5 g) vanilla extract
- ½ cup (85 g) chocolate chips, optional, but recommended
Instructions
- Prep. Preheat oven to 350º F. Prepare a loaf pan with butter or shortening and lightly flour or line with parchment paper. Set aside.
- Mix together the batter. Add the coconut oil and brown sugar to a mixing bowl. Add the eggs and whisk together until smooth. Mix in the flour, cocoa powder, salt, baking soda, baking powder, and espresso powder. Stir in grated zucchini, vanilla extract, and chocolate chips.
- Bake. Pour batter into prepared loaf pan and bake until a toothpick comes out clean when inserted in the center, about 1 hour. Allow bread to cool in the pan for about five minutes before removing from the loaf pan to cool completely or slice and serve.
Notes
- Store: Allow to cool. Store under a cake dome at room temperature for up to a week.
- Make Ahead: Follow the tips above to store the bread and enjoy it within one week.
- Freeze: Cool the chocolate zucchini bread completely. Wrap well with parchment paper and then with foil or another freezer-safe wrap. Store in the freezer for up to 6 months. Thaw in the refrigerator overnight and then slice and serve.
- Reheat: If you want your bread warmed, place slice(s) on a plate covered with a damp paper towel and microwave for 15-20 seconds.
The original recipe was published in 2012. I have updated the recipe to make it even easier, rise a little more, and have a richer flavor. If you’d like to make the original recipe, mix the coconut oil, 1/2 cup granulated sugar, and 1/2 cup brown sugar with a hand mixer. Reduce the baking powder to 1/4 teaspoon. Bake at 325º F. Follow the rest of the recipe as written.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Your chocolate zucchini bread tastes fabulous!
I substituted vegetable oil for coconut oil. Otherwise I followed your recipe instructions to the letter. It’s definitely a 5 star ⭐️ recipe!
The 10 minute prep time is way off though. I have been cooking/baking for 47 years. It took me 45 minutes from prep to oven. Shredding the zucchini alone took longer than 10 minutes. (Additionally I used a paper towel to absorb excess liquid created by the shredded zucchini, before adding it to the batter.) Thank you for sharing! ⭐️💕
Cynthia, I’m glad you enjoyed this chocolate zucchini bread. The prep time in a recipe refers to the time it takes to follow the steps in the instructions up to the cook time. It assumes that all the ingredients are already prepared as listed in the recipe such as the zucchini already grated, the eggs already at room temperature, and coconut oil melted. Everyone prepares the ingredients at a different amount of time. It might take you 10 minutes to grate the zucchini and take someone else 20 minutes.
Hi! I noticed you changed the temperature from 325 and changed to only using brown sugar and not both, any particular reason?
How does it affect how the zucchini bread is made?
RP, as I stated in the Recipe Notes, I updated the recipe to make it even easier, rise a little more, and have a richer flavor. If you made the recipe before the revision and liked it that way, you can continue to do so. The old recipe information is in the notes and inside the post. I just found I like the new version better.
Made this bread last night. My family devoured the pieces I served them and asked for seconds. Thank you so much for this recipe.
Thank you, Annie. I’m thrilled your family loved this chocolate zucchini bread.
Hi Robyn,
I want to make this recipe but can you please tell me, in your instructions, it says: Cream together coconut oil and sugars until well combined. Add eggs one at a time, making sure well combined before adding the next. Add flour, cocoa powder, salt, baking soda, baking powder, and espresso powder and slowly combine with egg mixture. Stir in grated zucchini, vanilla and it says to cream together and in #2 Add the coconut oil and brown sugar to a mixing bowl. Add the eggs and whisk together until smooth. Mix in the flour, cocoa powder, salt, baking soda, baking powder, and espresso powder. Stir in grated zucchini, vanilla extract, and chocolate chips. Do you cream with mixer or whisk? Also, can I substitute instant coffee granules in place of the expresso powder? Sorry for the confusion on my part but need to bake for my Church’s fall Festival and want to make sure they are made correctly. Many thanks, Susan
Susan, thanks for catching that. The recipe has been updated. You add the coconut oil and brown sugar to a mixing bowl, add eggs, and whisk. If you don’t have espresso powder, you can just omit it. I haven’t tried just using instant coffee granules to this batter so I’m not sure how it will work. When I tried that with my chocolate cake recipe, I thought the cake tasted bitter. I hope this helps.