Chocolate Zucchini Bread

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This chocolate zucchini bread is as delicious as my chocolate chip zucchini muffins recipe. It’s rich with chocolate, moist from the zucchini, and you’d never guess there’s any vegetable hidden inside!

chocolate zucchini bread sliced and sitting on a white cutting board with crumbs on it form the bread

Where did the recipe come from?

With the garden overflowing, it feels like we have a never ending supply of zucchini. That means I’m always looking for new zucchini recipes to try out because let’s be honest, no one wants to eat the same dish over and over.

When I served this chocolate zucchini bread, my kids were completely surprised. They had no idea there was zucchini hidden inside!

This recipe actually comes from my husband’s aunt, and it truly is the best loaf I’ve ever had. It’s right up there with one of my other favorites which is a classic lemon loaf drizzled with a sweet lemon glaze.

Why You’ll love this recipe

Great for a quick breakfast on the go or for a back to school snack or dessert
Its easy to make and moist
Hidden vegetables that no one knows about
Its a tried and loved family recipe that has been passed down
A seasonal recipe for your zucchini harvest
It freezes wonderfully
Delicious paired with homemade vanilla ice cream

chocolate zucchini bread sliced and sitting on a white cutting board with crumbs from the bread on it

Recipe Ingredients

Lets talk ingredients! Here’s everything you’ll need to make this recipe.

All purpose flour- I used un-bleached all purpose flour
Unsweetened Cocoa Powder
Salt
Baking Powder
Baking Soda
Cinnamon
Granulated Sugar
Vegetable Oil
Butter– Melted
Eggs- Large
Buttermilk- If you don’t have buttermilk you can use milk and vinegar instead
Vanilla- Pure or artificial works
Zucchini- Shredded with the skin on, not drained
Chocolate Chips- I used semi sweet chocolate chips

See recipe card for quantities.

How to make this recipe

Use these photos as a guide as you move along each step.

2 9x5 loaf pans that are greased and floured

Step 1: Pre-heat the oven and grease then flour 2 9×5 loaf pans and set them aside.

flour, cocoa, salt, baking powder, baking soda and cinnamon in a bowl with a whisk

Step 2: In a medium bowl add in the flour, cocoa, salt, baking powder, baking soda and cinnamon. Whisk and set aside.

sugar, oil and melted butter in a bowl that was just mixed with a whisk

Step 3: In a large bowl add in the sugar, oil and melted butter then mix.

eggs, butter milk and vanilla added to other wet ingredients in a bowl with a whisk

Step 4: Add to that the eggs, buttermilk and vanilla. Mix.

shredded zucchini added to the bowl of wet ingredients

Step 5: Mix in the zucchini.

dry ingredients sifted over the wet in a glass bowl

Step 6: Sift the dry ingredients over the wet and mix until just combined.

chocolate chips added to the batter in a glass bowl

Step 7: Fold in the chocolate chips.

two chocolate zucchini loves sitting on a wire rack cooling

Step 8: Place in pans and top with more chocolate chips if you’d like. Bake for 55 minutes to 1 hour, then cool in pan for 10 minutes before transferring it to a wire rack to cool.

Tip: Do not over mix the batter or it will be more dense than soft.

chocolate zucchini bread sliced and close up on a white cutting board with crumbs from the loaf around it

Storage

Room temperature: Store in an airtight container for up to 4 days at room temperature.
Fridge: It will last up to one week in the fridge but it does go drier when stored there. I personally prefer storing it at room temperature for the best texture.
Freezing: Allow loaves to cool completely before freezing. Wrap in cling wrap then tin foil and place in a labeled freezer bag. It will last for up to 3 months in the freezer.

5 from 1 vote