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Sliced Chocolate Zucchini Bread loaf with chocolate chips on parchment paper, alongside a strawberry and a mug on a wooden surface.

Chocolate Zucchini Bread

Mandy Applegate
Chocolate Zucchini Bread is a no-fuss way to bake something that feels a little special but still practical. It’s rich, soft, and surprisingly easy to pull together with simple ingredients you probably already have in your kitchen. The zucchini blends well right in (you won't even notice it's here) and keeps the bread moist, while the cocoa and chocolate chips give it a bold, chocolatey taste you'll enjoy in every bite. It stores well and freezes beautifully, and whether you're serving it for breakfast, dessert, or dinner, or just enjoying a quiet slice with coffee, this one's always a hit.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Bread, Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 298 kcal

Equipment

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

[adthrive-in-post-video-player video-id="o8kR2azT" upload-date="2025-09-11T11:00:40+00:00" name="Healthy Chocolate Zucchini Bread" description="Learn how to make moist chocolate zucchini bread step by step." player-type="default" override-embed="default"]

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

Calories: 298kcalCarbohydrates: 39gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 33mgSodium: 241mgPotassium: 156mgFiber: 2gSugar: 23gVitamin A: 85IUVitamin C: 3mgCalcium: 22mgIron: 2mg
Keyword Chocolate Zucchini Bread
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