This easy One Bowl Chocolate Zucchini Bread gives you two moist, chocolatey loaves that taste wonderful! Keep one for yourself and hand the other to a friend, coworker, or neighbor!

Sliced chocolate zucchini bread on a white marbled background.

Why You Will Love This Recipe

This moist, one-bowl chocolate zucchini quick bread is one of my favorite recipes.

It comes together easily in a single large mixing bowl and bakes for 50 minutes to 1 hour. The result is two super-moist, chocolatey loaves packed with freshly shredded zucchini, cinnamon, nutmeg, and semi-sweet chocolate chips! You can also bake them as mini loaves, which make lovely gifts for friends and neighbors!

If you love this easy, one-bowl dessert, be sure to check out my Salted Caramel Banana Nut Bread and my Chocolate Chip Pumpkin Bread recipes!

Enjoy!

What You Will Need

You will need these ingredients to bake this homemade chocolate zucchini bread. The items in the bulleted list are the key ones, and each gets a bit more explanation.

Ingredients in various size bowls labeled as shredded zucchini, granulated sugar, baking powder, baking soda, salt, nutmeg, cinnamon, vanilla extract, vegetable oil, semi sweet chocolate chips, eggs, unsweetened cocoa powder, and all purpose flour on a white marbled background.

All-Purpose Flour. I prefer King Arthur All Purpose Flour, but use whatever you have on hand!
Semi-Sweet Chocolate Chips. Semi-sweet chips are my first choice, though milk chocolate works too. I usually reach for Ghirardelli.
Shredded Zucchini. You can keep the peel on or take it off (if it has a wax coating, remove it). Be sure to include the extra liquid from the zucchini for that super moist texture!
Unsweetened Cocoa Powder. Dutch-processed cocoa powder is also an option for this recipe.

For quantities and instructions, please see the recipe card below.

Sliced double chocolate zucchini bread on a wood cutting board with a chef's knife placed next to it.

How to Freeze Grated Zucchini Without Blanching

These steps are only for freezing shredded or grated zucchini that you plan to use in baking.

Rinse the zucchini under water, dry it off, and trim off both ends.
Grate the zucchini into a bowl using a medium grater or a food processor.
Fill each quart-size freezer bag with 2 cups of grated zucchini, liquid included. That is the usual amount for zucchini bread, cakes, and muffin recipes.
Label and date each bag, then freeze it flat for up to 1 year.
When you are ready to bake, thaw the bag and add the zucchini to your recipe!

Angled image of mini chocolate zucchini bread loaves | All Images © Luyiz™

Mini Chocolate Zucchini Loaves

This chocolate zucchini bread can also be shaped into eight mini loaves! Bake them for 35-40 minutes at 350ºF. Set all the mini loaf tins on one large baking sheet, which makes them much easier to move in and out of the oven!
Mini loaves can sit out at room temperature for 2-3 hours, covered with plastic wrap or aluminum foil.
To freeze them, wrap each mini loaf of chocolate zucchini bread in plastic wrap, then in aluminum foil, and freeze. They keep in the freezer for up to a month. Move them to the refrigerator the day before to thaw. If you like, warm them for 15-30 seconds in the microwave before eating.
To make eight mini loaves, I used aluminum foil bread pans (sold at most grocery stores). They measure about 6 inches by 3 3/4 inches across the top and taper to roughly 3 3/16 inches by 2 1/2 inches at the bottom. Each pan is 2 inches deep.

Recipe FAQs

To help your chocolate zucchini bread turn out well, I have included some tips and my favorite baking tools below!

What loaf tins did you use for this zucchini bread recipe?

For this zucchini bread, I used my two Jamie Oliver non-stick loaf tins. Aside from their lovely light blue color, they are well made and clean up easily after baking!

What is the best way to prep the loaf tins so the bread doesn’t stick?

You can coat your loaf tins with a flour-based baking spray (like Baker's Joy), or grease them with shortening or butter and dust with a little flour.

Do I leave the peel on when grating zucchini for zucchini bread?

When grating the zucchini, you can leave the peel on or take it off. Some people keep it, others remove it. I took mine off for this recipe. If your zucchini has a wax coating, I suggest peeling it.

Do I remove the excess liquid from the shredded zucchini?

No, leave it in! It is what gives your chocolate zucchini bread that super moist texture.

What is the recommended baking time for chocolate zucchini bread?

Bake for 50-60 minutes at 350ºF. I checked my loaves at the 55-minute mark and left them in for the remaining 5 minutes.

Can I freeze shredded zucchini?

Yes! Zucchini can be hard to find out of season, so freezing any extra you have now is a smart move.

Sliced chocolate zucchini bread on a cutting board with white tile background and sunflowers | © Luyiz®

If you tried this Chocolate Zucchini Bread Recipe or any other recipe on my site, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!