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+ servings
A loaf pan with chocolate cake topped with mini chocolate chips
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5 from 1 vote

Chocolate Zucchini Bread

Moist quick bread that's flavorful and easy to make. This recipe makes two loaves but is easily halved. It also freezes beautifully!
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Course: Quick Bread
Cuisine: American
Keyword: Bread, breakfast,, brunch,, chocolate, zucchini
Servings: 16
Calories: 276kcal
Author: Tricia


  • 4 cups grated zucchini, not packed (about 1 1/2 lbs or 2 medium zucchini) (see TIPS below)
  • 2 ¼ cups all-purpose flour (284g)
  • cup Dutch processed or natural cocoa powder (65g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 cup granulated sugar (222g)
  • ½ cup brown sugar, packed (113g)
  • 2 large eggs, room temperature
  • ½ cup unsweetened applesauce (4oz)
  • ¼ teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, melted and cooled (4oz or 113g)
  • 1 cup coarsely chopped dark chocolate chips (6oz)


  • Shred the zucchini on large box grater. Transfer the shredded zucchini to a fine mesh strainer set over a bowl to drain while preparing the other ingredients. (SEE NOTES for helpful tips for preparing the zucchini)
  • Preheat oven to 350°F. Coat two 8.5x4-inch loaf pans with vegetable cooking spray. Set aside.
  • In a medium bowl whisk together the flour, cocoa, baking powder, salt and cinnamon. Set aside.
  • In a large mixing bowl whisk together the sugar, brown sugar, eggs, applesauce, espresso powder, and vanilla. Slowly drizzle the melted, cooled butter into the egg mixture and whisk until blended. Add the flour mixture, zucchini and chocolate to the bowl and gently fold together with a spatula until blended. The batter will be thick.
  • Divide the batter evenly between the two prepared pans. Bake for 50 - 55 minutes or until a skewer inserted in the center comes out clean, with no wet batter.
  • Cool for 30 minutes in the pan, then turn out onto a wire rack to cool. Warm bread is delicious but will crumble more than a cooled loaf. For best results, allow the loaf to cool completely before slicing with a serrated bread knife.


Tips for prepping zucchini:
  • If using large, seedy zucchini, cut the zucchini in half and scoop out the seeds before shredding,
  • Do not peel the zucchini before shredding.
  • Some zucchini may be drier than others. Always drain shredded zucchini in a fine mesh strainer. If the zucchini is dry you may not have any liquid extracted. If it’s a juicier squash, you may have a few tablespoons of liquid drained.
  • Do not press the zucchini to extract moisture.
  • Don’t pack the shredded zucchini in the measuring cup.
  • If your zucchini is dry and not at all moist, reduce the flour in the recipe by up to 1/4 cup.
  • Substitute whole wheat pastry flour for half the all-purpose flour, if desired.
  • We use Dutch processed cocoa for the mild chocolate flavor, but natural cocoa powder works well, too.
  • Any kind of chocolate chip will work in this recipe. Our favorite is the larger dark chocolate chips that have been coarsely chopped. 
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 276kcal | Carbohydrates: 43g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 194mg | Potassium: 251mg | Fiber: 3g | Sugar: 25g | Vitamin A: 272IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 2mg