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–+ servings
close up shot of slices of chocolate zucchini bread stacked on top of each other
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5 from 12 votes

Chocolate Zucchini Bread

Chocolate lovers will thank you when you take a traditional zucchini bread and turn it into this amazingly moist chocolate zucchini bread.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Bread, Dessert
Cuisine: American
Keyword: Chocolate Zucchini Bread Recipe
Servings: 8
Calories: 411kcal

Ingredients

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup light brown sugar
  • ¼ cup white sugar
  • 2 large eggs, room temperature
  • 4 tablespoons unsalted butter, softened
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1½ cups shredded zucchini, packed
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350°F.
  • Add all dry ingredients together in a medium mixing bowl (except chocolate chips) and stir well.
  • Take the eggs, butter, oil, and vanilla and beat on medium in a large mixing bowl until combined (about 1 minute).
  • Add the shredded zucchini and mix again using beaters for just 10 seconds.
  • Add the dry ingredients to the wet ingredients and stir until just combined (don’t overmix).
  • Add the chocolate chips (reserving some to sprinkle on top of the loaf) and stir into the dough.
  • Add to a lightly greased 8x4 loaf pan.
  • Sprinkle remaining chocolate chips over the top of the loaf and bake in the oven for 50 minutes.
  • Remove from the oven and allow to rest for 5 minutes in the baking tin.
  • Remove from the loaf pan and allow to cool on a cooling rack. Cool completely before cutting into the loaf.

Video

Notes

  • If you have an abundance of zucchini, you can either use a box grater or the grating attachment on your food processor to process large batches quickly. Freeze any extra in 2-cup portions and use for more zucchini bread in the future.
  • When slicing, don’t use an overly serrated knife. Make sure to clean the blade between each slice.
  • This can also be made as muffins by adjusting your bake time to only 18 to 24 minutes (depending on the oven).

Nutrition

Calories: 411kcal | Carbohydrates: 48g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 242mg | Potassium: 350mg | Fiber: 4g | Sugar: 29g | Vitamin A: 300IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 3mg