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chocolate zucchini bread fresh loaf sliced on wooden board

Chocolate Zucchini Bread

Johnathan Flake
This moist and rich chocolate zucchini bread blends fresh shredded zucchini with cocoa powder and chocolate chips for a tender, cake-like quick bread. Perfect for breakfast, dessert, or a snack, it stays fresh for days and freezes beautifully.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 305 kcal

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Wooden spoon or spatula
  • Wire cooling rack

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup Dutch process cocoa powder or unsweetened cocoa
  • 1 teaspoon baking soda
  • 0.5 teaspoon sea salt
  • 2 large eggs, at room temperature
  • 0.25 cup unsalted butter, melted and slightly cooled
  • 0.25 cup canola, vegetable oil, or melted coconut oil
  • 0.75 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1.5 cups packed shredded zucchini
  • 1 cup semisweet chocolate chips, divided

Instructions
 

  • Preheat oven to 350°F. Grease a 9x5-inch loaf pan with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and sea salt until well combined.
  • In a large bowl, stir together eggs, melted butter, oil, brown sugar, and vanilla until smooth.
  • Gently fold the dry mixture into the wet mixture until just combined. Avoid overmixing to keep the bread tender.
  • Fold in shredded zucchini and 3/4 cup chocolate chips until evenly distributed through the batter.
  • Pour batter into prepared pan and sprinkle remaining 1/4 cup chocolate chips over the top.
  • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean, with only melted chocolate sticking. If the top browns too quickly, tent with foil.
  • Let bread cool in pan for 15 minutes before transferring to a wire rack. Cool completely before slicing for clean cuts.

Notes

For best texture, do not overmix the batter. If using coconut oil, melt it first and allow to cool slightly before mixing. Bread keeps on counter for up to 4 days or freeze for up to 1 month.

Nutrition

Calories: 305kcalCarbohydrates: 35gProtein: 4gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 38mgSodium: 207mgPotassium: 247mgFiber: 3gSugar: 22gVitamin A: 200IUVitamin C: 2.8mgCalcium: 38mgIron: 2.5mg
Keyword chocolate zucchini bread, moist chocolate bread, quick bread, zucchini bread
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