This Double Chocolate Zucchini Bread recipe is delicious, moist, and comes together quickly and easily in a mixing bowl with a whisk.

This Chocolate Zucchini Bread recipe makes such a decadent yet simple bread! Perfect for serving for breakfast, brunch, or dessert, and is one of my favorite zucchini recipes!

Photo of chocolate zucchini bread on a white platter.

One of my favorite ways to incorporate a little green into our baked goods is with zucchini. I remember growing up, Mama would make her zucchini bread throughout the summer. I always thought it was absolutely delicious. When I had my own kitchen and made my own, I loved creating this recipe for Chocolate Zucchini Bread! It’s so decadent, simple to make, and can be served anytime!

Chocolate Zucchini Bread Recipe

This recipe makes an ultra-moist bread recipe that can easily pass for cake. And it’s a great way to get more vegetables into my family while using that most prolific zucchini from the garden.

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 you could even use a lighter flavor oil such as grape seed instead.

How to Make Chocolate Zucchini Bread

Ingredients used to make chocolate zucchini bread.

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

  • Zucchini – you’ll need 1 1/2 cups of grated zucchini (about 2 small zucchini) for this recipe. The zucchini adds moisture while also adding fiber to this quick bread recipe. There is no need to peel the zucchini as it doesn’t add flavor or texture differences to the baked bread.
  • Oil – I love to use oil in my chocolate recipes for baking. It coats the cocoa powder and makes for an incredibly moist and delicious chocolate treat. I use melted coconut oil most often, but another light or neutral-flavored oil will work as well.
  • Sugar – I originally shared this recipe in 2012 and used granulated and brown sugar. Lately, I’ve been using all brown sugar more and more and find that I like the rich molasses-kissed flavor that it gives the recipe.
  • Eggs – I recommend using room-temperature eggs in your baking recipes. They blend more easily into the other ingredients.
  • Flour – I use all-purpose flour for this recipe. I recommend spooning the flour into the measuring cup to make sure your flour is measured correctly.
  • 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 baking soda and baking powder in this recipe to achieve the best rise in the zucchini bread.
  • Espresso powder – Like with my Chocolate Cake Recipe, I highly recommend using espresso powder in your chocolate baking recipes. It enhances the chocolate flavor without adding a coffee or espresso flavor to the baked good.
  • Vanilla extract – I love to use my homemade vanilla extract in my baking recipes. It is so simple and easy to make and makes great gifts!
  • Chocolate chips – I highly recommend including them in your chocolate zucchini bread for the double chocolate impact. The morsels melt into the bread as it bakes, leaving little areas of chocolate deliciousness throughout the fudgy zucchini bread. Use your favorite chocolate chips. I prefer to use good-quality dark chocolate chips or semi-sweet chocolate chips. Semi-sweet will give your finished chocolate zucchini bread a sweeter flavor.

Step-by-Step Instructions

  • Preheat and Prep. Preheat your oven to 350º F. Prepare a loaf pan with butter or shortening and lightly flour or line it with parchment paper to make it easy to lift out of the pan for cooling and slicing. Set the pan aside.
  • Combine Ingredients and Mix. Add the coconut oil and sugar to a mixing bowl. Then add the eggs and whisk together until smooth. Add the flour, cocoa powder, salt, baking soda, baking powder, and espresso powder and combine. Stir in the grated zucchini, vanilla extract, and chocolate chips.
  • Bake. Pour the chocolate zucchini bread batter into the prepared loaf pan and place it in the oven. Bake until a toothpick comes out clean when inserted into the center, about 1 hour.
  • Cool and Serve. Allow the bread to cool in the pan for about five minutes. Then remove the bread from the loaf pan. Slice and serve.
Baked chocolate zucchini bread on a white platter with a knife.

Recipe Variations

Chocolate Zucchini 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.

  1. Preheat the oven to 425º F. Line a 12-cup muffin pan with muffin liners.
  2. Make the batter as directed in the recipe.
  3. 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.
  4. Remove from the oven and cool in the pan for 5 minutes. Turn out of the muffin pan and cool on a wire rack.
Photo of chocolate zucchini bread slices on a white platter.

Storage Tips

To store. Allow the chocolate zucchini bread to cool. Store under a cake dome at room temperature for up to a week.

To make ahead. Follow the tips to store the bread.

To 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.

Frequently Asked Questions

Can you freeze chocolate zucchini bread?

Yes! It is very freezer friendly! I always make several of them when my garden is abundant with zucchini to enjoy throughout the year.

Do you have to peel zucchini to use in 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 you make chocolate zucchini bread as 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

Chocolate Banana Bread

The Best Banana Bread

Three Ingredient Buttermilk Biscuits

Blueberry Muffins

Salted Caramel Zucchini Bread

Slices of chocolate zucchini bread on a white plate.

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

Chocolate Zucchini Bread Recipe

5 from 5 votes
This Double Chocolate Zucchini Bread recipe is delicious, moist, and comes together quickly and easily in a mixing bowl with a whisk.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 slices

Ingredients 

  • 2 large eggs, room temperature
  • 1/2 cup coconut oil, melted
  • 1 cup brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon espresso powder
  • 1 1/2 cups finely grated, unpeeled zucchini, (about 2 medium zucchini)
  • 1 teaspoon vanilla extract
  • ½ cup 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

Storage Tips

To store. Allow the chocolate zucchini bread to cool. Store under a cake dome at room temperature for up to a week.
To make ahead. Follow the tips to store the bread.
To 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.
Recipe Revision (2023)
The original recipe 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 together 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

Serving: 1slice | Calories: 245kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 167mg | Potassium: 161mg | Fiber: 2g | Sugar: 23g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




36 Comments

  1. 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?

    1. 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.

  2. 5 stars
    Made this bread last night. My family devoured the pieces I served them and asked for seconds. Thank you so much for this recipe.

  3. 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

    1. 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.