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Photo of chocolate zucchini bread on a white platter.
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5 from 6 votes

Chocolate Zucchini Bread Recipe

Make this easy Chocolate Zucchini Bread recipe for breakfast, dessert, and snacks that's a moist, delicious, chocolatey, and 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!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 slices
Author: Robyn Stone

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

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.
Recipe Variation - Chocolate Zucchini Bread 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.
Recipe Revision
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

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

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