Yum! Chocolate Zucchini Bread—chocolatey, moist, and full of flavor. This quick, easy loaf is perfect for snacks or dessert. The hardest part is waiting for it to finish baking, but it’s worth it!
Oh my gosh—this is so good! I made two loaves last Saturday planning to take one to work on Tuesday, but I ate half a loaf before then. I’ve tried many recipes from this blog and my co-workers are always happy to be my “guinea pigs.”
– Sue
Why This Recipe Is the Best
This version balances flavor, texture, and sweetness. We reduced the sugar compared with many chocolate zucchini breads to let the chocolate shine without an overly sweet finish. We also use more zucchini than typical for extra moisture and a touch of fiber. The zucchini contributes a subtle texture and gentle flavor that enhances the bread without overpowering it.
For other zucchini recipes, try our Zucchini Fritters and Zucchini Pizza.
Key Ingredients
Here are the ingredients that make this loaf so reliable. Follow the tips for best results.
- Cocoa powder – measured for a rich chocolate flavor that isn’t too dark or bitter.
- Cinnamon – a small amount brings out the chocolate and complements the zucchini.
- Zucchini – finely grated zucchini adds moisture and a gentle texture; we tested amounts to keep it balanced.
How to Make Chocolate Zucchini Bread
- Preheat the oven to 350°F. Grease a 9×5 loaf pan.
- Cream the softened butter and sugars on high until light and fluffy, about 2 minutes.
- Add the eggs and vanilla, beating on high for another minute until combined and slightly airy.
- Whisk the dry ingredients (flour, cocoa powder, cinnamon, baking soda, baking powder, and salt) in a separate bowl.
- Finely grate the zucchini, then stir it into the wet ingredients until just incorporated.
- Fold the dry ingredients into the wet mixture and stir only until combined—do not overmix.
- Pour the batter into the prepared pan and bake at 350°F for about 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
See our tips for roasting zucchini to use in other recipes.
Top Tips
If you prefer a more noticeable zucchini texture, use a medium grater; otherwise finely grate for a subtler crumb. When zucchini is mixed into the batter it can look unappealing—trust the process and keep mixing.
This bread freezes beautifully. Wrap it airtight and freeze up to 2 months; thaw at room temperature. Store at room temperature in an airtight container for up to 5 days.
Peeling the zucchini is optional—leave the skin on for color and nutrients, or peel if you prefer a smoother appearance.
Do not overbake. The loaf is done when the top appears matte and a toothpick comes out clean or with a few moist crumbs for a tender result.
For more breads, try our homemade Banana Bread.
Recipe
The BEST Chocolate Zucchini Bread
Nicole
Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 1 cup flour
- ⅓ cup cocoa powder
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups finely grated zucchini
Instructions
- Preheat the oven to 350°F.
- Combine the softened butter and both sugars and beat on high until light and fluffy, about 2 minutes.
- Add the eggs and vanilla and beat on high for 1 more minute.
- In a separate bowl, whisk together the flour, cocoa powder, cinnamon, baking soda, baking powder, and salt.
- Finely grate the zucchini and stir it into the wet ingredients until just barely combined.
- Add the dry ingredients to the wet ingredients and fold gently until just combined—avoid overmixing. Check the photo above for consistency.
- Pour the batter into a greased 9×5 loaf pan and bake at 350°F for about 40 minutes, or until a toothpick comes out clean or with a few moist crumbs.
Notes
This bread freezes wonderfully and can taste even better after freezing. Store in an airtight container and freeze up to 2 months; thaw at room temperature.
Store at room temperature in an airtight container for up to 5 days.
Peeling the zucchini is optional. If you prefer more zucchini texture, use a medium grater; for a finer texture, grate finely.
When the zucchini is added the batter may look odd—don’t worry, bake as directed. Avoid overbaking to keep the loaf moist and tender.
Nutrition
Calories: 192 kcal
Carbohydrates: 27 g
Protein: 3 g
Fat: 9 g
Let us know how it turned out in the comments below.
Variations and Substitutions
Customize this loaf to suit your taste or reduce fat and sugar with these options.
- Lower sugar and butter – reduce butter to 6 tablespoons and use ⅓ cup white sugar plus ⅓ cup brown sugar. Increase grated zucchini to 1½ cups.
- Extra zucchini – add an additional ¾ cup zucchini (2 cups total). Squeeze out the liquid from 1 cup before adding so the batter isn’t too wet.
- Double chocolate – fold in ½ cup semisweet chocolate chips or chunks at the end for pockets of melted chocolate.
- Darker chocolate – add 2 tablespoons more cocoa powder and reduce the flour by 2 tablespoons (use ⅞ cup flour) for a deeper chocolate flavor.
- Chocolate zucchini cake – double the recipe, bake in a 9×9 pan, and frost with chocolate frosting or ganache for a celebration dessert.