One Bowl Chocolate Zucchini Bread—a longtime favorite that’s simple to make and perfect for sharing. This easy recipe yields two moist, chocolatey loaves loaded with freshly grated zucchini, warming spices, and semi-sweet chocolate chips. Keep one loaf and gift the other to a friend, neighbor, or coworker.
Table of Contents
- Ingredients
- Can I Freeze Grated Zucchini?
- How to Freeze Grated Zucchini Without Blanching
- Mini Chocolate Zucchini Loaves
- What Size Mini Loaf Pans Should I Use?
- Recommended Baking Tools
- Zucchini Bread FAQs
- Craving More Chocolate Chip Recipes?
- Chocolate Zucchini Bread Recipe
This one-bowl chocolate zucchini bread comes together quickly in a single large mixing bowl. After combining the ingredients, divide the batter evenly between two prepared loaf pans and bake for about 50–60 minutes, until a toothpick inserted into the center comes out clean. The loaf stays very moist thanks to the zucchini and the included liquid.
Ingredients
- Granulated sugar (or pure cane organic sugar)
- Large eggs
- Vegetable oil
- Shredded zucchini (keep the liquid)
- All-purpose flour
- Unsweetened cocoa powder
- Salt
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Vanilla extract
- Semi-sweet chocolate chips (or your preferred variety)
Can I Freeze Grated Zucchini?
Yes. Zucchini is seasonal, so freezing extra grated zucchini is a convenient way to have it on hand for baking later.
How to Freeze Grated Zucchini Without Blanching
These steps are intended for zucchini that will be used in baked goods.
- Rinse the zucchini, pat dry, and trim the ends.
- Grate the zucchini with a medium grater or food processor into a bowl.
- Portion the grated zucchini into quart-size freezer bags, about 2 cups per bag (including the liquid). This amount is typical for quick breads, cakes, and muffins.
- Label, date, and freeze flat for up to one year.
- When ready to bake, defrost the bag and use directly in the recipe—no need to drain.
Mini Chocolate Zucchini Loaves
This batter can be baked as mini loaves. Keep the oven at 350ºF but reduce the baking time to about 35–40 minutes. Place mini loaf pans on a large baking sheet to make handling easier. Cool completely on a wire rack while still in the pans.
Store mini loaves at room temperature for 2–3 days, covered with plastic wrap or foil. To freeze, double-wrap each mini loaf in plastic wrap and foil and freeze up to one month. Thaw in the refrigerator overnight and reheat briefly in the microwave if desired.
What Size Mini Loaf Pans Should I Use?
For eight mini loaves, use tins roughly 6″ x 3.75″ at the top, tapering to about 3.125″ x 2.5″ at the bottom, with a depth of 2″. These disposable or reusable pans are commonly available in grocery or restaurant supply stores.
Recommended Baking Tools
Helpful tools include a large mixing bowl, measuring cups and spoons, a medium grater or food processor for the zucchini, two loaf pans (or mini loaf pans), a rubber spatula or wooden spoon for mixing, and a wire cooling rack.
Zucchini Bread FAQs
Here are a few practical tips to make the recipe go smoothly:
Non-stick loaf tins work well; choose pans you trust for even baking and easy release. Adding a parchment sling makes removing the loaves simple.
Spray with a flour-based baking spray or grease with shortening or butter and dust with flour.
Peeling is optional. If the zucchini has a wax coating, peel it; otherwise leaving the peel on is fine.
No—keeping the liquid helps give the bread a moist texture.
Bake at 350ºF for 50–60 minutes. Check at 50–55 minutes and continue until a toothpick comes out clean.
Craving More Chocolate Chip Recipes?
Banana Chocolate Chip Snack Cake
Oatmeal Chocolate Chip Salted Caramel Cookies
Chocolate Chip Sour Cream Coffee Cake
Chocolate Chip Pie
If you tried this Chocolate Zucchini Bread, please leave a star rating and share your thoughts in the comments. Thanks for visiting!
Chocolate Zucchini Bread
Ingredients
- 2 cups granulated sugar (or pure cane organic sugar)
- 3 large eggs, room temperature
- 1 cup vegetable oil
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 cups grated zucchini (do not drain excess liquid), about 3 medium zucchini
- 12 oz semi-sweet chocolate chips, divided (8 oz for the batter, 4 oz for topping)
Instructions
- Preheat oven to 350ºF and position the oven rack on the second level.
- Generously spray two loaf pans with a flour-based baking spray, or grease with shortening or butter and dust with flour. Optionally add a parchment sling for easy removal.
- In a large bowl, whisk together sugar, eggs, vegetable oil, and vanilla extract until combined.
- Add the flour, cocoa powder, salt, baking powder, baking soda, cinnamon, and nutmeg. Mix until combined.
- Stir in grated zucchini and 8 ounces of the chocolate chips.
- Divide the batter evenly between the prepared pans, sprinkle the remaining chocolate chips on top, and bake 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the loaves to cool in the pans for 5–10 minutes, then remove and transfer to wire racks to cool completely.
Notes
- You can make eight mini loaves by baking at 350ºF for 35–40 minutes.
- Place mini tins on a baking sheet for easier handling.
Nutrition
Nutritional information is an estimate and will vary based on specific ingredients. Refer to site policies for details.