Chocolate zucchini bread that’s wonderfully moist, not overly sweet, and studded with chocolate chips. The grated zucchini melts into the batter as it bakes, leaving a tender, chocolatey loaf—perfect for using fresh garden zucchini. 
This post was updated July 26, 2022 with new photos and recipe tips
This chocolate zucchini bread is one of the most tender chocolate loaves you’ll find. It’s dense and moist with just enough sweetness to satisfy a craving without feeling like a dessert-only treat. The method is simple and doesn’t require an electric mixer—you can stir the batter by hand. While it bakes, your kitchen will fill with a comforting chocolate aroma.
Baking with Zucchini – What Makes It So Good?
If you haven’t baked with zucchini before, here’s why it works so well:
- It adds moisture to baked goods, making them tender and soft.
- During baking the grated zucchini breaks down, so you won’t have noticeable pieces in the loaf.
- It’s an excellent way to use up an abundance of fresh zucchini from the garden.
- Zucchini has a very mild flavor, so it blends seamlessly with chocolate without dominating the taste.
Step-by-Step Photos
This recipe is straightforward and can be mixed by hand.
- Preheat the oven to 350°F (180°C, or 160°C fan). Use a loaf pan at least 8 1/2 x 4 1/2 inches (I used 9×5 inches). An 8×4 inch pan is too small. Line the bottom with parchment paper and grease the sides—this helps the loaf release easily.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Natural cocoa (not Dutch-processed) works best for this recipe.
- In a separate large bowl, whisk the wet ingredients: melted butter, brown sugar, eggs, and vanilla. I prefer light brown sugar for the extra flavor it adds.
- Gently whisk the dry ingredients into the wet ingredients until mostly combined.
- When the batter is about 90% combined, fold in the grated zucchini and chocolate chips.
- Pour the batter into the prepared pan and bake for about 50–60 minutes (see notes).
Note: The batter will be thick. Avoid overmixing—working the batter too much can make the loaf tough and dry. A few small lumps are fine. You’ll still see shredded zucchini in the batter, but most of it will break down while baking.
Tips for Baking Zucchini Bread
Baking times for loaf recipes can vary. Ovens differ by 10–20%, so this loaf can take anywhere from 50 to 75 minutes. If you use the smaller 8 1/2 x 4 1/2 inch pan rather than a 9×5, expect a longer bake.
- Use a light-colored loaf pan to reduce over-browning.
- Place the loaf on the middle oven rack for even baking.
- If the top is browning too quickly while the center is still underdone, tent with aluminum foil and continue baking.
- The loaf is done when the top feels slightly firm and springy and a toothpick inserted in the center comes out clean or with a few melted chocolate chips.
Moist, chocolate-rich, not-too-sweet, and wonderfully tender—this chocolate zucchini bread is a delicious way to enjoy zucchini. I won’t call it a health food, but it’s a great zucchini recipe and perfect for sharing.
Chocolate Zucchini Bread
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Equipment
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9×5 inch (23×13 cm) loaf pan or 8 1/2×4 1/2 inch
Ingredients
- 1 1/2 cups grated zucchini*
- 1 1/4 cup all-purpose flour (156 grams)
- 1/3 cup cocoa powder (27 grams)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), melted
- 3/4 cup brown sugar (150 grams), light or dark
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
Instructions
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Preheat the oven to 350°F (180°C). Line the bottom of an 8 1/2 x 4 1/2 inch loaf pan with parchment paper, then grease the sides.
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In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.
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In a large bowl, whisk the melted butter, brown sugar, eggs, and vanilla until there are no sugar lumps.
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Gently fold the flour mixture into the wet ingredients until mostly combined.
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When nearly combined, stir in the grated zucchini and chocolate chips.
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Pour the batter into the prepared pan and bake for 50–60 minutes, until the top is firm and a toothpick inserted in the center comes out clean or with melted chocolate chips.
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Cool the loaf in the pan for at least 30 minutes, then carefully remove it and finish cooling on a wire rack.
Notes
- Zucchini: No need to peel. Trim the ends and grate holding the zucchini perpendicular to the grater to avoid long strands.
- Cocoa: Natural cocoa is recommended for best flavor and texture.
- Storage: Wrap the cooled bread tightly in plastic wrap and store at room temperature up to 4 days. You can freeze it (fully cooled), wrapped tightly, for up to 2 months—thaw in the fridge.
- Nutrition: Nutrition facts are estimates per slice assuming 10 equal slices.
Nutrition
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