This Chocolate Zucchini Bread recipe makes such a delicious bread!  Perfect for serving for breakfast, brunch or dessert! Such a favorite zucchini recipe!

Chocolate Zucchini Bread makes a moist, delicious recipe perfect for serving for breakfast, brunch, a snack or even dessert! // addapinch.com

One of my favorite ways to incorporate a little bit of green into our baked goods is with zucchini. I remember growing up, Mama would make her zucchini bread throughout the summer and I always thought it was absolutely delicious and never questioned why in the world she included zucchini into it! It was too good to worry about those little details.

Chocolate Zucchini Bread Recipe

Now that I’m a good bit older, I still don’t question the logic. I just know that it makes for an ultra-moist bread recipe that can easily pass for cake and makes a great way to get more vegetables into my teenage son while using that most prolific green vegetable!

This chocolate zucchini bread definitely is moist and tender and depending on how finely you grate your zucchini, you could sneak it right past the most finicky of eaters – if you are into that sort of thing. Maybe you could wait until the second bite for the full disclosure. Ha!

My chocolate zucchini bread also uses melted coconut oil which does leave a slight coconut scent and flavor to the bread. You can substitute softened butter and cream it with the sugar if you prefer or could even use a lighter flavor oil such as grapeseed instead.

How to Make  Chocolate Zucchini Bread

To make this scrumptious bread, start by preheating your oven to 325º F. Prepare a loaf pan with butter or shortening and lightly flour. Set the pan aside.
Cream together the coconut oil and sugars until they are well combined. Then add the eggs one at a time, making sure each egg is well incorporated and the mixture is well combined before adding the next egg. Then add flour, cocoa powder, salt, baking soda, baking powder, and espresso powder and slowly combine with the egg mixture. Next, stir in the grated zucchini, vanilla and chocolate chips, if using them.
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 turning out onto a serving tray.
Store the bread under a cake dome or in an airtight container.

Does this Freeze Well?

Yes! It is very freezer friendly!  I’ve always make several of them when my garden is abundant with zucchini. We enjoy this delicious bread throughout the year.

Other Favorite Breads

Chocolate Banana Bread

The Best Banana Bread

Three Ingredient Buttermilk Biscuits

Blueberry Muffins

Salted Caramel Zucchini Bread

 

Here’s my chocolate zucchini bread recipe. I think your whole family will go nuts over it!

Chocolate Zucchini Bread makes a moist, delicious recipe perfect for serving for breakfast, brunch, a snack or even dessert! // addapinch.com

Chocolate Zucchini Bread Recipe

Chocolate Zucchini Bread makes a moist, delicious recipe perfect for serving for breakfast, brunch, a snack or even dessert!
5 from 2 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 12 slices
Course Breakfast, Dessert
Calories: 243kcal
Serving Size 1g
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • 2 eggs
  • 1/2 cup coconut oil melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1/4 teaspoon espresso powder
  • 1 1/2 cups finely grated, unpeeled zucchini (about 2 medium zucchini)
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips optional

Instructions

  • Preheat oven to 325º F. Prepare a loaf pan with butter or shortening and lightly flouring. Set aside. 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 chocolate chips, if using.
  • 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 turning out onto a serving tray.
  • Store under a cake dome or in an airtight container. Freezes well.

Nutrition Information

Serving: 1slice | Calories: 243kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 28mg | Sodium: 162mg | Potassium: 136mg | Fiber: 1g | Sugar: 22g | Vitamin A: 85IU | Vitamin C: 2.8mg | Calcium: 33mg | Iron: 1.3mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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19 Comments Leave a comment or review

  1. This is delicious! I made it yesterday. My husband said that he wasn’t sharing this with his work friends because he liked it so much. It makes a nice “heavy” loaf. I love the hint of coconut from the oil. I think I better freeze half of it for later since at this moment it is beckoning me from across the room to have another slice. It is very rich in flavor, enjoy it with coffee or milk. This one is a keeper. Thanks for sharing the recipe.

    1. Hi Amanda,
      You could use butter as a replacement in this recipe. I hate to hear you are allergic to coconut oil, but I’ve heard that from a few others recently! I hope you enjoy it! xo

  2. Just made this and had a slice warm – heaven! It’s so delicious, deeply chocolate-y and soft. 
    Will definitely make this again!!

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