This post may contain affiliate links. Please read my disclosure policy.
Chocolate Zucchini Bread makes a delicious recipe full of the goodness of zucchini, the richness of chocolate and is perfect for serving anytime!
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!
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. 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 could even use a lighter flavor oil such as grape seed instead.
How to Make Chocolate Zucchini Bread
To make this bread, you’ll need:
Ingredients
- eggs
- coconut oil
- granulated sugar
- brown sugar
- all-purpose flour
- cocoa powder
- salt
- baking soda
- baking powder
- espresso powder
- zucchini – finely grated, unpeeled
- vanilla extract
- chocolate chips – these are optional
Step by Step Instructions
- Preheat and Prep. To make this bread, start by preheating your oven to 325º F. Prepare a loaf pan with butter or shortening and lightly flour. Set the pan aside.
- Combine Ingredients and Mix. 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.
- Bake. Next, add mixture to loaf pan and place in preheated oven. Bake until toothpick comes out clean when inserted into center, about 1 hour.
- Cool and Serve. Allow bread to cool in the pan for about five minutes. Then turn bread out onto a serving tray, slice and serve.
- Store. Store the cooled bread under a cake dome or in an airtight container.
Does Chocolate Zucchini Bread Freeze Well?
Yes! It is very freezer friendly! I’ve always make several of them when my garden is abundant with zucchini to enjoy throughout the year.
Freezer Instructions
Let the zucchini bread cool completely. Wrap it well in plastic wrap and then foil.
Place the bread into a freezer bag and freeze for up to 2 months.
To serve, thaw in the refrigerator overnight with wrapping intact. Remove from the refrigerator, allow to come to room temperature, and slice and serve.
Store under a cake dome.
Other Favorite Breads
Three Ingredient Buttermilk Biscuits
Here’s my chocolate zucchini bread recipe. I think your whole family will go nuts over it!
Chocolate Zucchini Bread Recipe
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.
Nutritional Information
Just made this and had a slice warm – heaven! It’s so delicious, deeply chocolate-y and soft.
Pip
Will definitely make this again!!
Enjoy!
Robyn xo
A healthier chocolate bread? My waist line thanks you!!
Hi Robyn. Can’t wait to make this recipe! What is espresso powder?
After reading about your recipe on chocolate zucchini bread, I would love to bake it sometime.
I am DEFINITELY sharing with my mama, who always has a bumper crop of zucchini and loves chocolate – it’s the dream combination!! Thanks Robyn! xo
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.
This sounds sooooo delicious!! LOVE!
Made this… sooo delicious! Thanks for sharing it!
I am going to try and make it in muffin form, next.
What can i use to substitute the coconut oil as I am allergic to that?
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
Cake stuck to bottom. Anyone know why this happens.
Is the coconut oil measured before or after it is melted?
Robyn, luv all of your recipes. Should I squeeze the moisture out of the zucchini?
This is an absolutely Outstanding recipe! I am a chocolate lover and this absolutely hits the spot 🙂
So glad you enjoyed it Claudia! xo
Just made this and had a slice warm – heaven! It’s so delicious, deeply chocolate-y and soft.
Will definitely make this again!!
Thanks, Pip! So glad you liked it! xo
Hi Robyn,
Does it matter if the zucchini is yellow or green?
Hi Natalie,
You can use the yellow zucchini in this recipe as well as the green. Hope you enjoy the bread. Thanks
Hands down the best I have ever had. Robyn, you are my go-to for all things baked. Thank you for this recipe.
Thank you so much, Stefannie. I appreciate that you love my recipes.
Hi, can I use olive oil instead of coconut oil?
I haven’t made this with olive oil, Rach. IF you do, I recommend using extra virgin olive oil.
Hi, would you recommend using parchment paper or is buttering the pan andsprinkling flour better?
Also, would I need to increase the time in the oven if I am baking 4 loaves?
Ann, you can use parchment or butter and flour the pan, whichever you prefer. I just usually butter and flour my pans. You may need to increase baking time for the 4 loaves but it is based upon placement in your oven and the type of oven you have. Hope you enjoy.
hey! Would you recommend using coconut sugar as an alternative
I haven’t used coconut sugar with this recipe, Rachel, but I would think you could.
hi Robyn,
How would you recommend freezing then defrosting for it to be drizzled with a bit of icing
Or should I ice before freezing if I’d like to use in a week
Rach, this zucchini bread freezes well. I would freeze before icing, Let the zucchini bread cool completely. Wrap it well in plastic wrap and then foil. Place the bread into a freezer bag and freeze for up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. Remove from the refrigerator, allow to come to room temperature, drizzle with icing, and slice and serve.