This double Chocolate Zucchini Bread recipe is an easy way to turn a couple of zucchinis into something soft, rich, and chocolatey. Inside, it’s soft and moist from the zucchini, loaded with chocolate chips, and full of deep cocoa flavor. You won’t taste the zucchini, but you’ll notice how good each slice turns out.
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Whether it’s for snacking, gifting, or a midweek craving, this loaf bread is always a solid choice. It fits right into everything from special dinners to game day spreads, and I like that I can make it ahead or freeze it. This is something you’d wish to have leftovers of, so tuck a slice away because it disappears fast!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chocolate Zucchini Bread with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this bakery-style recipe easy to pull off at home if you follow my simple steps from prep to bake.
Preheat and Prep the Loaf Pan
Preheat your oven to 350°F (180°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper so the bread doesn’t stick.
I use this nonstick loaf pan that’s also warp-resistant and has even heat distribution, giving me evenly and perfectly baked loaves. Then I usually reach for this sprayer bottle, so I can just spray oil without using my fingers or needing to pull out a pastry brush. It’s leakproof, doesn’t clog, and makes greasing a breeze.
For parchment, I like these pre-cut loaf pan liners because they fit perfectly and help release bread easily without leaving residue. Make sure to leave some overhang so you can lift the bread out after baking.
Grate and Drain the Zucchini
Grate the zucchini into tiny bits using the small holes on a box grater so it blends smoothly into the batter. You’ll need about 1½ cups of grated zucchini. I like using this box grater with a container base as it contains all the zucchini bits in one place, which keeps my counter tidy.
You can also use a food processor to finely shred the zucchini. If you will do so, this mini food processor makes the shredding process way faster and less tiring on your arms, and is also ideal for small amounts like this.
Once grated, use a few paper towels or a clean kitchen towel to press out as much moisture as you can. This helps keep the texture of the bread just right. Zucchini holds a lot of water, and if it’s too wet, the bread can turn out dense or gummy instead of soft and tender.
So, drain out the water before moving on. These reusable dishcloths come in handy, and are durable, super absorbent, and chemical-free! I can wrap the zucchini bits in one and squeeze it really hard without it tearing. Set aside once drained.
Mix the Wet Ingredients
In a large bowl, whisk together the eggs, sugar, honey, oil, and vanilla extract. You want everything smooth and fully blended. A wide, deep mixing bowl with a non-skid bottom like this makes mixing less messy and more stable, and gives you plenty of room to combine.
If you don’t feel like whisking by hand, this hand mixer makes quick work of it and gets everything blended fast without splashing.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Combine the Dry Ingredients
In a separate bowl, mix the flour, baking soda, salt, and cocoa powder. Stir until everything’s evenly distributed and there are no lumps.
Cocoa powder in particular tends to clump, and if you skip this step or leave lumps behind, they won’t fully break down in the batter. That can leave you with dry pockets of powder or uneven flavor in the finished bread.
Taking a minute to stir thoroughly helps everything bake up evenly. A crank-style sifter like this one helps with breaking up clumps of cocoa powder or flour before you mix, and also saves you from all that shaking unlike with traditional mesh strainers, which are prone to spills.
Bring It All Together
Add the dry mixture to the wet ingredients a little at a time, mixing gently after each batch. Doing it in small batches makes it easier to combine everything evenly without overmixing, which can make the bread dense.
Dumping it all in at once can lead to pockets of flour or a tough texture from overmixing, so stir just until the batter comes together so the bread turns out light and tender. A few streaks of flour are okay at this point.
I like using this silicone spatula here, as it not only prevents me from overmixing but also helps me scrape the bowl clean.
Add the Remaining Ingredients
Gently fold the shredded zucchini and chocolate chips into the batter. Take your time here so you don’t overwork the mix and the chips stay evenly spread.
Pour the batter into your prepared loaf pan and smooth it out into an even layer. If you want a little extra chocolate on top, why not? Sprinkle on a few more chocolate chips if you like.
Bake and Let It Cool
Place the pan in the center of the oven and bake for 50 to 60 minutes. You’ll know it’s ready when a toothpick inserted in the middle comes out clean or with a few moist crumbs. I use these quality bamboo toothpicks that don’t splinter and give a reliable doneness check.
Let the bread cool in the pan for 10 to 15 minutes. If you used parchment paper, lift it out using the overhang. If you just greased the pan, gently loosen the edges with a butter knife and carefully turn the loaf out onto a wire rack to cool completely.
I like this cooling rack that fits neatly over any half-sheet pans to catch crumbs without any sticking. It’s also stable and doesn’t wobble, even with weighty breads like loaves.
Slice and Serve
Once the bread is fully cooled, cut it into even slices. I usually go with this serrated bread knife as it makes slicing smooth and easy without smashing the loaf. For the cleanest cuts, wipe the blade between each slice, especially if the chocolate chips are still a little melty. This helps keep each piece neat and presentable.
If you want perfect, equal slices every time, I have this adjustable bread slicer guide to keep everything consistent without the loaf getting squished. Serve on its own, or with milk and strawberries if you’re going for a light and refreshing vibe, and enjoy!
If you’re bringing this to a brunch or a gathering, you’ll want to keep the bread intact and the texture just right. I use this loaf bread container to protect the loaf from getting smushed. And to keep it from drying out or warming too fast, I slide the container into my insulated casserole carrier so the temperature stays steady on the go.
Giving this as a gift? Pack it in a hard magnetic gift box like this with a little parchment underneath to keep it looking neat and fresh. It’s sturdy and spacious enough to fit this bread without the top or the sides sticking.
Chocolate Zucchini Bread
Add Preferred SourceEquipment
- Hard magnetic gift box
Ingredients
- 1 ½ cups finely grated zucchini about 2 medium
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup honey
- ½ cup vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- ½ cup chocolate chips plus extra for topping, optional
Instructions
- Preheat your oven to 350°F (180°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
- Finely grate the zucchini and measure out 1 ½ cups. Use paper towels or a clean kitchen towel to squeeze out as much excess moisture as possible. Set aside.1 ½ cups finely grated zucchini
- In a large bowl, whisk together the eggs, sugar, honey, oil, and vanilla until smooth and well combined.2 large eggs, ½ cup granulated sugar, ¼ cup honey, ½ cup vegetable oil, 1 ½ teaspoons vanilla extract
- In a separate bowl, whisk together the flour, baking soda, cocoa powder, and salt.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ⅓ cup unsweetened cocoa powder
- Gradually add the dry ingredients to the wet mixture. Stir just until the batter comes together. Gently fold in the grated zucchini and chocolate chips.½ cup chocolate chips
- Pour the batter into the prepared loaf pan. Spread it into an even layer and sprinkle extra chocolate chips on top if desired.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for about 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Video
Notes
- Preheat Your Oven First: Make sure your oven is fully up to temperature before the loaf goes in so it bakes evenly from the start.
- Line the Pan for Easy Removal: If you’re using parchment paper, make sure to leave an overhang on the sides so you can lift the bread out easily once it’s cool.
- Use Room Temp Eggs: Let your eggs sit out for about 15-20 minutes before using. They’ll mix more smoothly with the other ingredients.
- Swap in Coconut Oil: You can replace the vegetable oil with an equal amount of coconut oil. Use refined coconut oil if you don’t like a strong coconut taste, and make sure it’s melted but not hot before mixing it in. Bake the batter right away so the oil doesn’t harden.
- Enhance the Chocolate Flavor: Mix a little bit of espresso powder or instant coffee with the cocoa powder if you want to give the chocolate a bolder, richer taste.
- Add Crunch With Nuts: Feel free to stir in some chopped walnuts, pecans, or your favorite nuts along with the zucchini and chocolate chips. They add a nice texture and balance the sweetness without overpowering the flavor.
- Check for Doneness Early: Start checking the loaf at the 50-minute mark. Some ovens run hotter than others, and overbaking can dry it out.
- Let It Cool Fully Before Slicing: Cutting into the bread too soon can make it crumble or fall apart. Give it time to set up properly.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Recipe Notes and Expert Tips
I’ve pulled together a few helpful tips to make sure your chocolate zucchini bread comes out great every time.
- Preheat Your Oven First: Make sure your oven is fully up to temperature before the loaf goes in so it bakes evenly from the start.
- Line the Pan for Easy Removal: If you’re using parchment paper, make sure to leave an overhang on the sides so you can lift the bread out easily once it’s cool.
- Use Room Temp Eggs: Let your eggs sit out for about 15-20 minutes before using. They’ll mix more smoothly with the other ingredients.
- Swap in Coconut Oil: You can replace the vegetable oil with an equal amount of coconut oil. Use refined coconut oil if you don’t like a strong coconut taste, and make sure it’s melted but not hot before mixing it in. Bake the batter right away so the oil doesn’t harden.
- Enhance the Chocolate Flavor: Mix a little bit of espresso powder or instant coffee with the cocoa powder if you want to give the chocolate a bolder, richer taste.
- Add Crunch With Nuts: Feel free to stir in some chopped walnuts, pecans, or your favorite nuts along with the zucchini and chocolate chips. They add a nice texture and balance the sweetness without overpowering the flavor.
- Check for Doneness Early: Start checking the loaf at the 50-minute mark. Some ovens run hotter than others, and overbaking can dry it out.
- Let It Cool Fully Before Slicing: Cutting into the bread too soon can make it crumble or fall apart. Give it time to set up properly.
How to Store Leftovers
Let the bread cool completely before storing. Once cooled, wrap it tightly in plastic wrap or store it in an airtight container. I use this BPA-free plastic wrap because it clings well and keeps the loaf from drying out.
If you’re transferring this to a container and you don’t have one specifically designed for loaves like this recipe, this nestable food container also works great in keeping your chocolate zucchini bread sealed tight. It will stay fresh at room temperature for up to 3 days, or in the refrigerator for up to 7 days if you prefer it chilled.
For longer storage, you can freeze individual slices or the whole loaf for up to 3 months. Wrap them in aluminum foil, then place them in a freezer bag or container. This heavy-duty foil doesn’t tear easily and protects my bread from freezer burn, while these reusable freezer bags keep the slices secure while saving freezer space.
Frozen slices can be thawed overnight in the fridge or left at room temperature for a couple of hours before serving.
What to Serve With Chocolate Zucchini Bread
Just like your favorite banana bread, this chocolate zucchini bread makes a great snack all on its own, but it also pairs nicely with a hot cup of coffee, espresso, or chai tea.
If you’re enjoying it for dessert, try serving it with a scoop of vanilla ice cream or a drizzle of warm white chocolate sauce. For brunch, it goes well with fresh fruit, yogurt, or even a savory egg dish to balance out the sweetness, or other zucchini recipes for a fun, veggie-packed spread.
More Easy Recipes for You to Try at Home
I’ve got plenty of other simple, satisfying recipes that are just as easy to pull off whenever the baking mood strikes.
