Make the best chocolate zucchini bread this summer season. This zucchini chocolate bread is rich, insanely moist, fudgy, and chocolaty, the most delicious chocolate cake you will ever have. You will never know it is made with vegetables.
If you love Zucchini recipes, don't miss checking out instant and healthy summer zucchini pancakes or lemon coriander soup with zucchini and more vegetables.
Why you'll love this recipe?
- This chocolate is made using cocoa powder and chocolate chips. Double chocolate or a death-by-chocolate zucchini bread for all chocolate lovers
- Best, quick, and easy-to-make chocolate chocolate chip zucchini bread recipe.
- Zucchini is a healthy, nutritious vegetable, and adding zucchini to the bread allows you to incorporate extra veggies into your diet without sacrificing taste.
- Having baked chocolate chip zucchini bread loaf multiple times for my little ones, I have started using zucchini instead of banana when they are in season to make this delicious bread for breakfast, mid-day snack, lunchbox treat, or after-meal dessert.
Ingredients
To make zucchini bread, you will need basic ingredients from your kitchen.
Dry ingredients: flour, cocoon powder, baking soda, and a pinch of salt.
Wet ingredients: Coconut oil or any neutral vegetable or canola oil, egg, vanilla extract. To make it rich, you can add butter.
Sweetener: I have combined brown and granulated sugar. You can use anyone.
Zucchini: You do not have to peel zucchini as the skin is very tender. You can add 1 zucchini or approx 1 ½ to 2 cups to make a loaf.
Chocolate chips: You can use dark or semi-sweet chocolate chips or morsels.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
- Preheat the oven to 350 degrees F. Grease your loaf pan with oil or line it with parchment paper, and keep this aside.
- In a bowl, whisk all dry ingredients - flour, cocoa powder, salt, and baking soda.
- In another bowl, add oil, egg, sugar, and vanilla extract and stir until combined.
- Slowly stir in dry ingredients into wet ingredients. Don't overmix. Next, add zucchini and ⅔ cup chocolate chips and stir until combined. The batter will be thick at this point.
- Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top.
- Bake for 50 to 60 minutes or until a toothpick inserted comes out clean. If the toothpick has some melted chocolate, it is fine.
- Place the pan on a wire rack and let it sit for 10 to 15 minutes. Run a knife to loosen the edges and carefully remove the bread from the pan.
- Let it cool on a wire rack for another 10 minutes. Cut into slices. Serve warm so that you get to enjoy the melted chocolate chips and extra fudgy texture (like the one you see in the pictures) with a cup of coffee or tea and enjoy.
Tips
- I generally don't squeeze the water from zucchini as the moisture in it is what makes your chocolate cake moist. If you squeeze out a lot of liquid, then there are chances that your bread will turn dry. Having said that, if your zucchini is super watery, squeeze out a little water.
- I have used only oil and no butter in this zucchini bread. But you can add ¼ cup oil and ¼ cup butter or use only butter to make it richer.
- If you do not have light brown sugar, you can substitute it with granulated sugar.
- Every oven behaves differently, so keep an eye on the 50-minute mark.
- For additional flavor, add 1 teaspoon of instant coffee powder if desired.
- You can use dark chocolate chips if desired.
- Feel free to add walnuts, pecans, or any dry fruits and nuts you choose.
- This recipe batter yields around 12 zucchini muffins. Just bake for 18 to 24 minutes.
Zucchini bread with almond flour
You can make zucchini bread by substituting all-purpose flour with almond flour. If doing so, you must use either more almond flour or less liquid in the recipe above. I generally use 1:2 when I substitute flour with almond flour, i.e., substitute 1 cup of flour with 2 cups of almond flour.
Vegan chocolate zucchini bread
To make it eggless or vegan, substitute egg with mashed banana or flax egg or any other substitute that you know has worked for you before. One egg is ¼ cup mashed banana or 1 tablespoon flaxseed mixed with 2 to 3 tablespoon water.
Keto chocolate zucchini bread
Just substitute flour with almond flour and follow the same recipe given to make low-carb gluten-free keto version of zucchini bread.
Store
Cover the bread tightly and store it at room temperature for 3 to 4 days, in the refrigerator for a week, and in the freezer for up to 3 months.
Recipe FAQS
Yes. Skip the white sugar. Use whole wheat flour instead of all-purpose flour, and instead of oil, use applesauce.
Yes, you can. Make sure you squeeze some water from the cucumber if it is too watery after grating.
You can make zucchini banana bread, zucchini blueberry bread, zucchini lemon bread, pineapple, or pina colada zucchini bread.
Yes, you can. Just make sure you remove the seeds and peel the yellow squash's outer skin.
No. You do not have to peel the skin. It is very tender. Just wash the zucchini, trim the ends and grate the entire vegetable and use it in the recipe. If it's too watery, squeeze or use it as it is. It is going to make your bread super moist.
After the bread is out of the oven, once you remove it from the pan, place it on the cooling rack. The bottom of the bread is the hottest part. So exposing it to air is how you prevent your bread from becoming soggy.
More Chocolate Recipes
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Recipe card
Easy Chocolate Zucchini Bread
Equipment
Ingredients
- 1 cup All purpose flour
- ½ cup Cocoa powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Coconut oil or Vegetable oil or Canola oil (Check tips)
- 2 Eggs , at room temperature
- ½ cup Light Brown sugar , packed
- ¼ cup Sugar (regular white granulated)
- 1 teaspoon Vanilla extract
- 2 cups Zucchini Grated or shredded, loosely packed (peeled or unpeeled)
- ⅔ cup + ¼ cup Chocolate Chips (Semisweet)
Instructions
- Preheat the oven to 350 degrees F. Grease your loaf pan with oil or line it with parchment paper, and keep this aside.
- In a bowl, whisk all dry ingredients - flour, cocoa powder, salt, and baking soda.1 cup All purpose flour, ½ cup Cocoa powder, ½ teaspoon Salt, 1 teaspoon Baking soda
- In another bowl, add oil, egg, sugar, and vanilla extract and stir until combined.½ cup Coconut oil, 2 Eggs, ½ cup Light Brown sugar, ¼ cup Sugar, 1 teaspoon Vanilla extract
- Slowly stir in dry ingredients into wet ingredients. Don't overmix. Next, add zucchini and ⅔ cup chocolate chips and stir until combined. The batter will be thick at this point.2 cups Zucchini, ⅔ cup + ¼ cup Chocolate Chips
- Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top.⅔ cup + ¼ cup Chocolate Chips
- Bake for 50 to 60 minutes or until a toothpick inserted comes out clean. If the toothpick has some melted chocolate, it is fine.
- Place the pan on a wire rack and let it sit for 10 to 15 minutes. Run a knife to loosen the edges and carefully remove the bread from the pan.
- Let it cool on a wire rack for another 10 minutes. Cut into slices. Serve warm so that you get to enjoy the melted chocolate chips and extra fudgy texture (like the one you see in the pictures) with a cup of coffee or tea and enjoy.
Notes
- I generally don’t squeeze the water from zucchini as the moisture in it is what makes your chocolate cake moist. If you squeeze out a lot of liquid then there are chances that your bread will turn dry. Having said that if your zucchini is super watery, then squeeze out a little bit of water.
- I have used only oil and love the flavor it gives to my bread. But you can use add ¼ cup oil and ¼ cup butter if desired.
- If you do not have light brown sugar, you can substitute it with granulated sugar.
- Every oven behaves differently, so keep an eye on the 50-minute mark.
- For additional flavor, you can add 1 teaspoon of instant coffee powder if desired.
- To make eggless chocolate zucchini bread, substitute egg with mashed banana or flax egg. 1 egg is ¼ cup mashed banana or 1 tablespoon flaxseed mixed with 2 to 3 tablespoon water.
- You can use dark chocolate chips if desired.
- Feel free to add walnuts, pecans, or any dry fruits and nuts of your choice.
- Read the post above to make vegan, keto, or gluten-free chocolate zucchini bread.
- This recipe batter yields around 12 zucchini muffins. Just bake for 18 to 24 minutes.
- Cover the bread tightly and store it at room temperature for 3 to 4 days, in the refrigerator for a week, and in the freezer for up to 3 months.
Nutrition
Note: We originally posted this recipe in May 2021. It was updated in June 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Radha
The flavor profile sounds amazing and this is the perfect recipe I am looking for to make bread with the zucchini from my backyard.
Sierra
That looks SO good. I’m always looking for healthier alternative recipes.
Jennifer
I am making this for a second time tonight. It’s so moist and chocolate filled. I love it! I used half butter, half coconut oil.