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

Chocolate Zucchini Bread Recipe

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

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

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