Chocolate Zucchini Bread

Double Chocolate Zucchini Bread with a hint of Cinnamon

Loaded with chocolate chips, this Chocolate Zucchini Bread is super moist, dense, and delicious. It’s slightly spiced with a hint of cinnamon, which accents the rich chocolate. When you add the chocolate chips in and sprinkle some on top, it is almost like eating cake. This quick bread is an indulgent treat, just like The Best Chocolate Banana Bread on my site.

This is a great recipe for stocking the freezer with shredded zucchini. When using frozen zucchini, if there is an excessive amount of liquid after thawing it, drain half the amount off. Otherwise, add the thawed zucchini with liquid into the batter. It is a thick batter, so you want the moisture from the zucchini. This recipe makes two loaves, making it the perfect recipe to freeze one for later.

Readers’ Favorite Recipes with Zucchini

I like to put a rectangular piece of parchment on the bottom of the pan after I spray it because it helps the chocolate chips not to stick to the bottom. If you are giving the bread to someone, this tip is especially helpful. Also, I usually sprinkle some chocolate chips on the top, too, for an added presentation and an extra bite of chocolate. YUM!

I took this yummy zucchini bread to a football game and everybody loved it. I hope you love it as much as we do!

Step-by-Step Photos for How to Make Chocolate Zucchini Bread

Frequently Asked Questions about How to Make Chocolate Zucchini Bread

Should I peel the zucchini before grating it?

If you want to you can, but I always leave the peel on the zucchini.

What size grate should I use?

Use whatever size you prefer. I use a large grate unless there’s a kid who would freak out if they saw a little green speck in the bread.

Do I need to squeeze the liquid from the zucchini before adding it to the batter?

No, you do not. Just grate the zucchini and add it to the batter. The batter is thick, so you want the extra moisture.

Can I use frozen zucchini in this recipe?

Yes. Let the frozen zucchini thaw. If there is an excessive amount of liquid, drain half the amount off. Otherwise, add the thawed zucchini with liquid into the batter.

What size loaf pans should I use?

You can use 8×4 or 9×5 loaf pans. Keep in mind that the 9×5 loaves will bake quicker. The 8×4 loaves will be taller than the 9×5 loaves and will take longer to bake. This recipe will also make 4-5 small loaves.

Can I freeze the bread?

Yes. This bread freezes really well. Once the bread has cooled completely, wrap it in plastic wrap and place it in a Ziploc bag or cover it completely with aluminum foil. Store in the freezer for up to 3 months.

Baker’s Tools for Zucchini Bread:

Chocolate Zucchini Bread

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Author: Maria

Recipe type: Quick Bread/Zucchini

Serves: 2 loaves

Ingredients

2½ cups all-purpose flour
½ cup cocoa powder
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 cups sugar
⅓ cup milk
⅓ cup plain Greek yogurt
3 eggs
1 cup melted coconut oil or canola oil
1 tsp vanilla
2 cups shredded zucchini, packed (do not squeeze the liquid out)
1 cup semi-sweet chocolate chips plus a little more to sprinkle on top

Instructions

Preheat oven to 350 degrees. Prepare two 8x4 loaf pans with cooking spray. I like to put a rectangular piece of parchment on the bottom of the pan after I spray it because it helps the bread not to stick to the bottom, especially with chocolate chips in the batter.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, cinnamon, salt, baking powder, and baking soda. Set aside.
Next, In a medium mixing bowl, whisk the milk and yogurt together.
Add the sugar, melted coconut oil or canola oil, eggs, and vanilla extract. Mix well until combined.
Pour the wet ingredients into the dry ingredients and mix until combined. The batter will be thick.
Next, add the shredded zucchini and mix until combined.
Lastly, fold in all but a small handful of chocolate chips.
Pour the batter evenly into the two prepared loaf pans.
Sprinkle the remaining chocolate chips on top of both.
Bake at 350 degrees for 45 to 55 minutes or until a toothpick inserted in the middle comes out clean. To prevent the tops from over-baking, halfway through loosely cover them with aluminum foil.
Remove the bread from the oven. If using stone loaf pans, immediately remove the bread from the pans and place on a wire rack to cool. If using regular loaf pans, let the bread cool for 1 hour, and then remove the bread onto a wire rack to finish cooling.
Enjoy!