Chocolate Zucchini Bread
Updated April 09, 2020
This easy Chocolate Zucchini Bread recipe is moist, chocolaty, and will remind you of your favorite chocolate cake. You will never know it is made with a vegetable!
Tis the season for lots and lots of ZUCCHINI! This is my favorite time of year because I LOVE zucchini, it is one of my favorite vegetables. I love zoodles, eating zucchini in salads, grilling it, and baking with zucchini. You can find my favorite zucchini recipes here.
I recently made the most epic Chocolate Zucchini Bread and it’s definitely going on the favorite list. It is the BEST! It will remind you of my Chocolate Banana Bread…if you’ve made it, you know it is AMAZING. This version is made with zucchini and it is just as good!
I don’t know who invented baking with zucchini, but they deserve a medal. If I could meet them, I would give them a giant hug. Zucchini in baked goods is genius! Baking with zucchini is probably my favorite way to enjoy zucchini because you all know I have a major sweet tooth. BUT you don’t have to feel guilty about eating a sweet treat when zucchini is involved because you are eating a vegetable!
I love sneaking zucchini into all of my baked goods, especially during the summer months when it is exploding in the garden and on everyone’s front porch:)
This Chocolate Zucchini Bread is guaranteed to be your new favorite zucchini recipe. You will be begging your neighbors for more zucchini so you can make multiple loaves of this bread. It is crazy good!
So what makes this Chocolate Zucchini Bread so good?
- It is made with cocoa powder AND chocolate chips. Double the chocolate, double the fun! There are chocolate chips in the bread and on top!
- The bread is super moist. I use eggs, melted butter, oil, and zucchini. All of the ingredients come together to create a flavorful and moist bread.
- The zucchini bread is easy to make. You don’t need a mixer and can have it in the oven in no time.
- Your house will smell amazing while it is baking.
- This easy chocolate zucchini bread will remind you of your favorite chocolate cake. Don’t be afraid to eat a slice with ice cream. You can thank me later for that tip:)
You are going to fall in love with this Chocolate Chocolate Chip Zucchini Bread! Even if you think you don’t like zucchini, make this bread. It will change your mind. Zucchini has never tasted so good!
If you like this Chocolate Zucchini Bread, you might also like:
- Chocolate Chip Zucchini Bread
- Classic Zucchini Bread
- Zucchini Brownies
- Zucchini Muffins
- Lemon Zucchini Bread
- Zucchini Banana Bread
- Zucchini Coconut Bread
Chocolate Zucchini Bread
Equipment
- 9 x 5 Loaf Pan (This Le Crueset one is so pretty!)
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa or unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup canola, vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips, divided
Instructions
- Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in ¾ cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
- Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Nutrition
Have you tried this recipe?
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I had a friend in University who used to make this and it was SO GOOD. I completely forget it existed until this post – I will be making this for the hubs this week for sure!
What a delicious way to get my chocolate fix!
I’m definitely making this! I can image this recipe would make really good brownies too… the zucchini would keep everything deliciously moist. Thanks for sharing!
http://www.thislifeisbelle.com
YUM! This looks like chocolate HEAVEN!
Did you squeeze out the water from the zucchini?
No, if your zucchini is super watery you can squeeze it out a little. You want the bread to be moist though.
hey girl- this looks so yummy!
Now you’ve got me wondering who really did invent baking with zucchini! Ha! Thank goodness because life without this bread would be sad.
I can not even handle how good this looks!!! I must make chocolate zucchini bread asap!
I looooove chocolate zucchini bread. The first time I tried some the fantastic world of zucchini in baked goods was opened up to me.
How long would I bake of it were for mini loaves?
I would check them at 25-30 minutes to be safe!
I have a vegan person in the family. I have made cakes with yogurt instead of eggs and they come out great. Has anyone tried that with this recipe ? I would love to make it.
I am sure flax eggs would work well.
Ummm, yogurt is not vegan…
Right, I suggested they use flax eggs.
There’s so many different yogurts that actually are vegan so I am assuming they must use those. I get them for my son.
Aaron, I used aquafaba (a fancy name for the liquid from a can of chickpeas) in used 3 Tbsp for each egg needed, whisking it up a little before adding. It came out great
Mashed banana instead of egg is really good!
Look up aquafaba as an egg replacer! My son is anaphylactic to eggs. You can use the liquid drained from canned garbanzo beans. You can also buy powdered aquafaba. I also use EnerG Egg replacer – you can order online.
I made this bread last night with a chia seed replacement for the eggs and 1/2 cup olive oil (instead of 1/4 cup butter and 1/4 cup oil) and it was absolutely delicious! and completely vegan : )
I am definitely going to try this! I have made one before and it was overly batter like even after it was cooking. Almost had a raw feeling. Does this have a similar texture?
No, the bread doesn’t feel raw:) It is moist, chocolaty, and SO delicious!
If I have someone who is allergic to egg, how many bananas can I use to replace one egg? Thank you in advance
This recipe a lot like one my Mom has made for several years, The only difference is she also adds shredded coconut. She refers to it as a cake, It also freezes well,. Everyone loves it.
this looks amaaaaaaaazing maria!!! dying over the chocolatey-ness. plus, its star ingredient is zuch, so it’s practically salad right?! 😉 xox
I love the way you think:)
About to try this now! Have you ever subbed applesauce for the oil in this recipe?
No, but I bet it would work. Let me know if you try it!
I did! My bread wasn’t as moist as I expected. Not sure if it was the applesauce or because my zucchini was huge and not super juicy. I’ll try again with the oil and see how it is. Was still delicious!
I haven’t tried the bread with applesauce. Glad you still liked it!
I have natural cocoa. I’ve read that natural cocoa works best with baking soda as a leavener. Can I use my cocoa or should I only use Dutch process? Thanks!
You can use regular cocoa. I know others have tried it and it works fine, I just like the deeper flavor of Dutch process. Enjoy!
How many zucchini go into a cup and a half? Eager to try this! I’ve had this before and what a non-guilty pleasure. Thank you.
1 large or two small should get the job done:) Enjoy!
I didn’t know how many zucchini either – I bought 4! oh well, I’ll use the other 2 in something else or another loaf of the bread!
This was delicious! You would never know there was zucchini. I mixed some dark chocolate with the semisweet.
Love! Thanks Maria!
I love zucchini everything – this looks so decadent and delicious!
This was delicious and will definitely be going into the rotation!!
What happens if you use coconut oil and don’t melt it? I used coconut oil that’s liquidy from the heat in my pantry but I didn’t ‘melt’ it in the microwave. Not sure how it will turn out….
I added some walnuts! This is by far my favorite zucchini bread recipe yet! A GREAT big thank You! And my co-workers are in for a treat on monday.
Yay! You are nice to share, ours never lasts that long..ha!
This looks great! Our zucchini plants aren’t producing much this year but our summer squash is going crazy! Do you think yellow summer squash could be substituted?
Yes! Enjoy!
AMAZING! Tastes just like chocolate cake!
The best, huh? 🙂
We enjoyed this delicious bread tonight. We live in high altitude (6200ft) and, thankfully the bread had no problem rising and baking all the way through with no adjustments! It was moist and balanced. I accidently left out some of the brown sugar when I doubled the recipe, but the sweetness from the chocolate chips sufficed. My husband is not a fan of “cake,” and while this has a cake feel, it is easily hidden under a scoop of vanilla ice cream. Win for sure. Thank you.
SO good with ice cream:)
I would like to try making this as muffins. Do you think it would work?
Yes! Just adjust the baking time, probably 20-25 minutes.
Hi, I made this tonight and it tastes great but I had to add some liquid to the batter because I could tell it was too dry. Do you think it’s just due to varying levels of liquid in zucchini? I triple checked all the ingredients I used and didn’t leave anything out.
The zucchini should moisten up the batter quite nicely. Don’t squeeze out the liquid in the zucchini. It is a very moist loaf.
Mine seemed a little dry too, so I added a couple of squirts of chocolate syrup. Turned out great.
Absolutely love your recipe chocolate zucchini bread! I will definitely try this yummy dessert cuz I’m vegetarian! Thanks a lot for sharing, Maria nad Josh!
My son has a dairy allergy can I use avocado butter instead?
hi- can i use either Ghirardelli’s sweet ground chocolate & cocoa, or Hershey’s unsweetened cocoa for the dutch process cocoa? I get these cocoas mixed up!
I’m going to try this. Can you add walnut.
Walnuts would be good! Enjoy!
Can you sub for a gluten free flour??
Yes!
Could I do muffins instead of bread?
Sure! Make sure you reduce the baking time.
Can you substitute almond flour for regular flour?
I haven’t tried almond flour, but a gluten free all purpose mix works well.
Can you tell me how to make this with almond or coconut flour? I do not use regular flour (low carb). Thanks.
I am not sure about almond or coconut flour, it might make the bread a little dry? I have used a gluten-free all purpose mix and it worked well.
I have been told that the almond flour has more moisture in it and the coconut soaks up more moisture. I guess I will need to play with it a bit.
Do you peel the zucchini before it is shredded?
I never peel the zucchini. No need to!
How many calories per serving?
375 for 1/8 of the loaf.
I made for the first time and it is wonderfulerful.
Moist, flavorful, delicious and easy, whats not to love!
Hello,
Recipe looks awesome! Would love to try. But I have a question.
Have you ever used gluten free flour, Almond or Rice flour for this recipe?
Considering this as a dessert for our son’s wedding rehearsal dinner. Both
my future daughter in law and myself cannot not have gluten
Thank you
Lisa Stout
Sorry for above question. After I posted it, I read other comments and saw same question was answered.
Glad you got your answer:)
I would like to make this for my grandson who is dairy and gluten intolerent. Will substitute flour for glutten free, but what about the butter, can I substitute crisco for it? I get the dairy free choc chips, no problem there. Thanks for your help.
I would use all coconut oil or canola oil.
I make this vegan by using mashed banana instead of egg and vegan becel margarine or just more oil, for the butter. Worked really well. 🙂
My kids can’t have dairy and I used a non-dairy, no-soy butter substitute for the bread and it worked great.
like all the recipes
l will try it and I love chocolate
Made this recipe this afternoon…so divine…everyone loved it.
This recipe looks AWESOME! Could you tell me if it would be OK to put some walnuts in there are well?
Yes!
have just found this recipe on facebook and realised that i had all the ingredients and made it right away!!! its in the oven now! cant wait for it to be done!!!
oh my gosh it was soooo good!!! i gave some to hubby and asked him what was in it and he couldnt guess that the zucchini was in there but he sure loved it! 🙂
Glad it was a hit!
I would love to make this chocolate zuchinni bread but can I use another type or brand of cocoa? Like Hershey’s ? Not sure if I can find Dutch chocolate
Yes, you can use Hershey’s special dark or unsweetened cocoa.
How many calories per slice????
If I wanted to make mini-loaves, how many do you think this recipe would produce? BTW, made this recipe last night. Incredibly easy and sinfully delicious! I’m already figuring out how I can beg for more zucchini today. Love this!
Probably 2-3 mini loaves.
My Party pan squash plant is growing like crazy. I wonder if I could use that in place of the zucchini?
That should be Patty Pan….lol
I haven’t tried it, but I bet if you shredded it, it would work. Let me know!
Could you please tell me whether to use sweetened or unsweetened Cocoa?
unsweetened
Hi- wondering what the timing would be if u used two smaller sized pans? 8in x 3 7/8in x 2 1/4in
Thank you!!
I would check the loaves at 30 minutes to be safe.
Can you use Hershey’s cocoa powder instead of Dutch process cocoa?
First time baking with zucchini…
I made this yesterday and it was phenomenal. It was so good that I baked a second loaf in less than 24 hours. One of the best parts was that my family never realized that it had zucchini in it…I wish you could’ve seen their faces when I told them. Thank you for the recipe.
This makes us so happy! So glad you liked our recipe.
Can I substitute I can’t believe it’s not butter for unsalted butter?
I haven’t tried it. You can do all oil if you wish.
OMG! Made this yesterday. Such a moist chocolate ‘cake’. Great light texture. I lined the bread pan with parchment paper so no need to grease the pan. Loaf just lifts out of pan, strip off parchmrnt and you have the perfect intact loaf for slicing. Amazing recipe!
My answer above wasn’t meant as an answer to your question. Posted here in error as a regular comment on recipe. However to answer your question, I used margarine instead of butter. Still had a rich, moist chocolatey taste with amazing texture.
Looks delicious but zucchini is actually a fruit.
Can you use any kind of baking cocoa? I am not sure we have Dutch Cocoa in our stores here in town. Thank you.
Sure! Enjoy!
Anyone ever made these as cupcakes instead? I do not own a loaf pan. What would be the temperature and time for cooking?
You can make cupcakes. Same temperature and check them at 18 minutes, just to be safe.
Do you think this will work in a 9 x 13 pan?
I don’t think there will be enough batter for a 9×13 pan.
Does it have to be sea salt and unsalted butter
If you use salted butter you can use adjust the salt a little, but you will still want to add some salt.
Only one cup of flour??
Yes, only one cup!
I made two loaves yesterday and I’m a believer!
This is fantastic zucchini bread! But my stirred up much think than shown in the video (before adding the zucchini). I followed the recipe to the letter. Any ideas why, or fixes for it? This caused it to require a longer bake time. Also, DEFINITELY use zucchini that is still very moist. I had shredded and drained mine the day before. I think I’d have had more success with freshly grated squash.
I always shred the zucchini while I am making it, so maybe that is why?
Do I need to squeeze the water out of the zucchini? Thank you
I never do. If for some reason your zucchini is REALLY watery, you can squeeze it out a little.
Hi can I make in four small loaf pans instead of one?
Sure, just reduce the baking time.
Reduce cooking time byhow much ?for 4 loaf pam
I am not exactly sure because I haven’t tried it. I would check them at 30 minutes to be safe.
I will be making this recipe as soon as it gets cooler here. I was wondering how many you can bake in the oven at one time? Do you have to increase the baking time if you bake more than one?
You can bake two loaves at a time. It should be about the same time. Put them both on the middle rack.
Made the chocolate zucchini bread. It was awesome!
Yay!
Wonderful! Not super sweet like other recipes. Will make this at the holidays!
Great gift for the holidays! Glad you liked it!
Do you happen to know how many calories are in a slice? Looks delicious!!!
I don’t, sorry!
I have the cake in the oven right nos. It smell like heaven
Yay! Enjoy!
I have shredded zucchini in the freezer. Do you think I could throw it in the batter frozen, or should I thaw it and drain some of the liquid!
I haven’t tried adding in frozen zucchini. It might have more moisture. Let me know if you try it. If you are worried, you could thaw it and squeeze out some of the liquid in paper towels. Let me know how it goes!
My mom freezes zucchini all the time, then she thaws and squeezes out some of the water before baking.
Problem with these internet recipes you never include high elevation changes so these won’t work where I live.
Hi Judi. I am at 6000 ft. For most recipes, I just add a little extra flour and moisture. Banana breads and zuchinni breads seem pretty forgiving for high altitude baking but the extra moisture can extend baking time. I am not an expert but I made this recipe tonight with extra flour and extra juice from leftover zuchinni.
I made this incredibly easy chocolate zucchini bread last night with a zucchini I needed to use. I had all of the needed ingredients in my pantry which was wonderful. It was so easy to prepare and bake. I made 2 loaves so I could put one in the freezer for later. The first one is half consumed already. My husband told me it was wonderful and he loves it which means I will definitely make it again. I give it a 5 star rating for ease of making and taste.
So happy you liked the bread! Thanks for letting us know!
This was OMG delicious!! Moist chocolate cake with zucchini no one would ever know.. honestly so good I’m making It again today to give to a neighbor.
This came out delicious! I will def use this as my go to zucchini bread! I added two cups of zucchini and only had nestle cocoa on hand so to elevate the chocolate flavor I added a tablespoon of instant coffee. I also used mini semi-sweet chocolate chips. I just prefer baking with mini chips… Thanks for sharing!! Yum!!
This is a great recipe and very versatile. I made it according to the instructions the first time and it was fantastic. The second time I substituted the zucchini with bananas. Today I’m going to use just one banana and 1 cup of peanut butter. I will let you know how it went…:)
I made this (with the coconut oil option) this morning with our garden zucchini and it is delicious! Not as sweet as my husband’s zucchini bread, so I didn’t need to skimp on the sugar and chocolate chips the way I did. Will remember next time! Enjoying a slice with a glass of milk right now!
I loved it!. Specially because it’s a way my children can eat zucchini they loved it so much!.
Very easy to make. I thought is was a little dry but I squeezed the water out of my zucchini, maybe a little too much! The kids loved it and so did their friends. Several have asked for the recipe!
This looks so good! You may have said but I missed it . How many calories does this have? Thanks so much, Kathy
Just made this
It’s super moist and chocolate-y
Loved it
Great recipe
Thank you
Are the nutritional stats posted somewhere? I don’t need it all, just calories, fat, carbs, sodium, and protein per serving.
1/2 cup cocoa,was,way too much. If I made it agai. I’d use half that
Luann, did you use regular or dutch processed cocoa?
If you can’t find Dutch process cocoa, you can use regular unsweetened cocoa.
Only 1 cup of flour?
Is this correct- only 1 cup of flour? Thank you
Yes, 1 cup of flour.
Do you chop or shred the zucchini into small pieces using a food processor ?
You can use a food processor but I usually use a cheese grater so I don’t have to get out my food processor.
Where do you purchase Dutch process cocoa?
I buy it at Orson Gygi in Salt Lake City. Some grocery stores carry it. I know you can buy it on Amazon too!
Only ONE cup of flour?
Sorry…I saw that someone else asked this question above…I’m making this now 🙂
I subbed with all purpose gluten free flour and it turned out soooo yummy!
Yay!!
I made 3 loaves tonight because I figure if they were as good as they look I would need 3. One for the family, obe to take to a party and one to give away. Wellllllll…. I coukd gave made 6 and it wouldn’t be enough!
I even told my hubby about having ice cream on top! This is a big hit that will be a family favorite for years to come.
I wonder if a mashed banana and a few blue berries would be good mixed in as well.
Thanks for the recipe
You are welcome! Glad you liked it!
It was good but a little rich..if that can truly be! It was good with vanilla ice cream.
So good with ice cream:)
Just put it in the oven, I doubled it so I would have one to enjoy and one to have at a later date. Super easy to make.
Glad you liked the bread!
Is there nutritional content available? I am looking for things to give to my daughters swim team for healthier in season snacks and this sounded great!
I don’t have the nutritional info, sorry!
Hello! I don’t currently own a bread pan will a cake pan work for this?
I haven’t tried it in a cake pan. An 8×8 pan might be ok, but I haven’t tried it.
Do you have the nutritional values for this recipe? ITs so wonderful!!
I don’t, sorry! You could plug in the info in an online tracker.
This is incredibly delicious. My sister always raises an abundance of zucchini, so I was eager to try this for a carry-in dinner. It was a hit. I added a cup of chopped Pecans. And put it in a 9″ square pan. I baked it for 30-35min. I’m making it again today!
This bread was the best I have ever made, our 16 year old won’t touch some of these veggies with a 10ft pole and it drives me nuts and I am always trying to find ways to get more veggies into my family – thanks so much and I am making more to freeze this weekend. I substituted the brown sugar for honey as we have a lot of honey(my mother has bee hives) so I did change just one thing but it was amazing, thanks again:)
I made this today and it came out great! Heavenly. No one would know there is zucchini in it. I plan to serve it to my son who has. PT eaten zucchini since he ate baby food.
Oops, I should have proofread…gave it to my son who has not eaten it since he ate baby food.
AMAZING!
I made this to take to the lake with the family for the weekend and everyone loved it!! It was good right out of the oven but even better the next day. I will for sure be making this again!
What an awesome recipe! Had an abundance of zucchini from my garden and I made 7 loaves!! So delicious and super easy to make!
Amazing!!!
Do you need to cook the zucchini or peel it first?
No! Just shred and add it in!
Can I substitute all butter instead of using oil? Thanks. Andrea
Can I use all butter instead of oil? Thanks.
Sure!
So i dont have brown sugar or chocolate chips, i guess I’ll try with the rest of ingredients lol thinking about using white chocolate chips its all i have.
Hi, could you sub sweet potato for zucchini?
I haven’t tried it.
I made this a week ago for a small group of women who devoured it and the oven is warming up now to make it again for my daughter.
I used Namaste gluten free flour because of allergies and it was phenomenal! I just want to gorge
on this decadent “cake” bread.
Thank you so much for sharing this recipe. I will be making it for the rest of my life!
XOXOX
You are welcome! Glad it was a hit!
do you think i could sub all purpose flour for coconut flour?
I love it!! I’m going to make a lot more! Question can you freeze this bread and it still be as moist ?
Yes!
Could I use mini loaf pans?
Sure! Just reduce the baking time.
Super delicious ! Somewhere between cake and brownies. I made it into 3 mini loaves, about 1 cup of batter per pan, and baked 48 minutes. Looking forward to making more and sharing it.
Yay!
Really love this recipe! Made a double batch last night and the family loved it. The bread has an intense chocolate flavor and is really moist. The flavor is so good that next time I make it I will increase the zucchini as you don’t even taste it. This recipe is definitely a keeper!
Thanks for letting us know you loved the bread!
This is a delicious and easy recipe–and a terrific way to use up the Zucchini that seems to grow overnight in the garden. I would not consider this a ‘healthy’ bread-but rather a decadent way to eat zucchini. I made it once in the loaf pan, and then doubled the recipe and made it in a 9×13 pan for a birthday cake (of course I frosted with a mocha frosting). I used the coconut oil.
Glad you like the recipe!
Delicious!!!
Calories per serving please? 🙂
This bread is superb!Decadent chocolate-y deliciousness. Just made it and it was gone before it could completely cool down. This recipe is a keeper! Thank you for sharing.
I love that i can taste the sea salt in the bread! I love sweet and salty ( i only had salted butter so maybe thats why it stands out more?) But yummm!
Dry dry dry
First off – rude.
Second you have have overmixed or overbaked because this bread is unbelievably moist!
That chocolate zucchini bread is to die for absolutely addicting!!!! Excellent……
Glad you like the recipe! Thanks for letting us know!
So yummy. Thank you for this recipe. My family loved it. We were thinking it would be good with whip cream on it!!
Oh yes!!
Made this tonight and it was so good!! Even my 2 Zucchini hating kids loved it and asked for seconds! Of course, they didn’t know there was even any Zucchini in it- lol I plan on making this again- Thank you for the recipe!
Ha!! It is our little secret:)
I tried this tonight and it was lovely! It really was more like cake than a bread 😉 . But the texture is heavenly–very light and moist! Doesn’t feel as rich as eating cake, which is much appreciated.
Glad you liked it!
yummy. moist. delicious. kids loved it!
Yay!
WOuld you mind converting into grams for a Scotsman?
This s so tastey. It was a big hit at the cottage. Try adding mint chocolate chips. I was told it tastes like the chocolate mint Girl Guide cookies.
Could I do all coconut oil instead of butter?
Very good. Picked this recipe because of the high ratings. Did not disappoint.
Just made this and it is amazing!!!!! Thank you for sharing your wonderful recipipe, I will make this again
I loved it so much I got all tongue tied spelling recipe! Lol
Glad you liked it:)
CAN WE USE ANY KIND OF COCOA
Yes, you can use unsweetened cocoa or Dutch process.
I made this chocolate zucchini bread and it was sooo good!
Oh…..my…..GOSH!!!! This is the most delicious chocolatey creation EVERRRRR!
Glad you liked the bread. It is my favorite too!
Oh…..my…..GOSH!!! This is the most delicious chocolatey creation EVERRRR!!!
I made this delicious treat this afternoon, OMG, it’s to die for!!!
Surprised my family with this one. They were stunned when I told them it had zucchini in it. I will make this one again. It was super easy and delicious!!
First time I baked this I made the mistake of squeezing out the zucchini… baked 50 min and it was burned. Got on the blog to read the comments and went DUH… not supposed to squeeze the water out of the zucchini. Oops. Tried another loaf tonight and it is yummy and the batter was a much thinner consistency. I ate it with a scoop of vanilla ice cream. YUM.
LOVE LOVE LOVE this recipe. Easy to make – moist and delicious!!! Can never go wrong with chocolate AND chocolate chips.
Can the recipe be doubled? I am sure the first loaf will barely make it out of the over before it is scarfed down.
OMG!!! THIS IS DELICIOUS!!! I was given a huge zucchini by a co-worker and found your recipe! AAAAAMAAAZZZZING!!!
I have passed your link on to everyone I know!!
their is no temp at what should this bread be baked at
Read under directions. The very first line says “Preheat oven to…” Yes the baking temp is in the directions.
WHATS THE TEMP OF THE OVEN
I’ve made this twice and it is sooo delicious! I wonder if I could add some teaspberry jam to it? And if so would I have to add some flour to balance it out?
I think should have 5 stars I font know what I hit. This recipe is a keeper!
Fantastic!
Glad you liked it!
Delicious! Kids loved it! Hubby too…..and they have no idea it’s healthy
This looks so good! I am dying for some chocolate right now! Love the video, you went all out tempting us all 🙂
Ha!
This bread is delicious and fudgy. We loved it and it made our house smell great!
absolutely delicious !!! it disappeared very quickly — definitely a keeper -thank you for sharing
This bread is delicious! Super moist and so rich in chocolate. I made it last night, and couldn’t stop sneaking a bite here and there when it was still warm. My fiancé tried it this morning, and he loves it as well.
I had a really juicy zucchini (defrosted from my freezer), so I skipped the melted butter and just upped the oil to 1/3 cup. It was still totally rich and decadent. Definitely going to remember this recipe next time I have zucchini on hand!
So glad you liked it!
do you need to squeeze the zuchini to get out the extra moisture?
I don’t. If your zucchini is REALLY watery you can squeeze it out a little, but you want the moisture for the bread.
I made this last week and it is DELICIOUS! I used the coconut oil option, too. SOooooooo good. Thanks!
I would like to try this recipe but make it into the 4 smaller loaf pans. How would you recommend I adjust the baking times to accommodate the little pans instead of the one big pan?
I would check them at 25-30 minutes to be safe.
Hi im Edward,I Just made it today and it turned out really delicious! I recommend this recipe. Who ever made this recipe is a genius! Hope i could post a picture of it here
This is a fabulous recipe everyone loved it. No one would even know there was zucchini in side of it. It was just amazing I make it over and over for my family.
This is the best recipe I ever tried from the internet !!!! But,I had an over-abundance of spaghetti squash and I thought I would use it instead of zucchini. Guess what? It was GREAT !!!!
I made this last night. It was quick, easy and no fuss. I took it to work and everyone loved it. Not too sweet which is perfect. I was worried about it being too rich, but that wasn’t the case. You can’t really see or taste the zucchini, but then again zucchini doesn’t have much of a taste anyway, but does add moisture to the loaf. This recipe is a winner!
Incredibly delicious & easy to make. I tripled the recipe & made a large loaf, a small loaf, and 24 muffins.
Awesome!
Moist, chocolatey, decadent! Ooh la la we loved this chocolate zucchini bread! It was a hit, thank you!!
You are welcome!
Loved it.
I doubled the recipe because I was gives a giant zucchini.
It was perfect.
i made this cake and iw was just awesome…drizzled it with a bit of amarula cream…mmh divine
I have made this so many times, because people keep asking for it. I always use chopped walnuts in mine. Absolutely delicious.
Made this bread the other day, it was awesome! Moist, not too sweet, but seriously rich, chocolatey-decadence. Better than a chocolate brownie and more healthy!
So glad you liked it!
Hello. I made the Chocolate Zucchini Bread this past Saturday. Wow – it was beyond delicious. I followed the recipe exactly. It was moist, with a deep chocolate flavor. It was oh so good. And it was easy to make – which was a nice bonus. I prefer recipes like this where it doesn’t take an electric mixer, just a whisk and a spoon. Will definitely be making this again and again. Thank you for the fantastic recipe.
This is such an amazing recipe! Super easy and sooooo yummy! I have made it three times now. This last time u doubled the batch. I did omit the butter and used coconut oil instead. Thank you so much for this recipe, my family thanks you! 🙂 oh and you are right, it is moist and you can taste the chocolate. Many others add is much sugar that you can’t taste the slight bitterness of the chocolate, and I don’t like that. This one you can feel the cocoa and the semi sweet choc chips come together to give that slight bitter taste but still sweet, just not overly. 🙂
Oh and also, I baked mine in a round non stick pan. It only needs 45 minutes for me in that.
I am so happy you like the bread! Yay!
Super moist!! Delicious. Will definitely make again!
Yay!
I made a vegan version this recipe by using two flax eggs and using 1/2 cup coconut oil for the oil/butter and everyone has gone nuts for it (even my very non-vegan friends). It is amazing!!!! Thanks so much for sharing!
Turned out great! I made a double batch and it still turned out the way it should.
Just don’t forget you’re making zucchini bread and take a lick of the batter like I did! You’ll get a couple bites of raw zucchini! Lol
This recipe is so delicious! Thank you for sharing it! My family loves zucchini and we always seem to have a few in the fridge at all times. I’ve made this countless times now and my family has requested it so much that we’ve gone through 3 loaves in one week! I really like how this recipe is versatile too. For a less sweet loaf, I fluctuate between decreasing the brown sugar to 1/2 cup or 2/3 cup and I increase the amount of shredded zucchini to 2 full cups. I also decrease the amount of chocolate chips to 1/2 cup or 2/3 cup of DARK chocolate chips. My family finds that these small adjustments are just the right amount of sweetness for my family’s tastes without being too decadently sweet. Thanks again for the delicious recipe!
Glad you enjoyed the bread!
Any experience using a sugar substitute instead of sugar?
do you know the nutritional values of carbs and calories on this recipe
We loved your recipe. Thanks for sharing! I was wondering for next time do you think I can replace the flour with almond flour instead.
I substituted coconut oil for the butter, flax meal for eggs, and left out the chocolate chips to make it vegan. Omg was this delicious. My husband kept asking, “this is zucchini bread?”
If you don’t have the butter, can you add extra oil?
Sure!
Absolutely divine! Total winner recipe – this is always a hit.
Hi!! I’m peruvian and Will try to make this Recipe. I would like to know what kind of loaf pan you used. How manny innches. Thank you for tour answer.
We use this as a desert. It’s awesome!
I’m making this right now. I have enough batter for three small loaves. I want to take one to a friend and keep two. Do you know what the baking time should be?
Easy and delicious! The bread came out so moist with a slight chocolate flavor, not over powering.
Glad you liked it!
It’s delicious! So moist and chocolatey. You can’t taste the zucchini but you get all of the moistness (is that a word?) . But honestly it tastes like the most delicious chocolate cake I’ve ever baked (even though it’s a bread). However I wish I would’ve went a little lighter on the chocolate chips
Glad you liked it! You can always add less chocolate chips. It will still be delicious!
When your shredding the zucchini do you have to drain it or put it in the paper towel as it is a very watery type of veggie? I would not want to have this recipe be a flop! Thank you for all you hunt and delicious recipes!!
~Tina
You are using Dutch chocolate and baking soda???
https://www.seriouseats.com/2014/08/difference-dutch-process-natural-cocoa-powder-substitute.html
I use it for this recipe and I think it is just fine. You can use unsweetened cocoa if you wish, but the bread works well with both.
I made it with the soda, although they say you should use baking powder with dutched chocolate. It is very moist and oh, so, chocolatey. I still wonder what it would be like if I used baking powder instead, if it would raise more….
Thanks for the recipe!
Absolutely delicious! I made this for my husband and he devoured it!
This recipe is a definite keeper! I’ve made it twice and everyone loves it! My husband calls it cake though
Thank you so much for sharing this recipe. We had a number of scallop (patty pan ) squash from our garden. I used this instead of zucchini. This bread is incredible and easy to make. I added some macadamia nuts. No one can even tell that there is squash in it. This recipe is a keeper.
Ooh, I love the addition of macadamia nuts!
I made this recipe and only subbed in chocolate chunks and made them in muffin form (same temp, 25 mins). I also squeezed my extremely watery homegrown zuc. These muffins are chocolate cake and I’m forced to hide them from myself!!!
Moist, super-chocolatey, yummy, delicious — can’t say enough in praise of this recipe. I made it yesterday and plan to make it again soon.
Yay! Glad you enjoyed it!
DELICIOUS…
It was so yummy… It didn’t take long before it was gone… One of the best ways to get rid of the big zucchini…
Thank you for sharing!!!
Could this be made with chocolate, bananas, zucchini and coconut ? Or has anyone made it this way ?
This cake is phenomenal. I safely doubled the recipe and it made two standard size loaves, three minis and 5 cupcakes. I understand applesauce, half vegetable oil. What a hit! Shorter baking time for the minis and cupcakes, of course.
Glad you liked the recipe!
Amazing! We had previously tried a recipe for chocolate zucchini bread that used honey as the sweetener. The kids (who do not like zucchini) wouldn’t eat it. Not the same for this recipe. Wow! It’s absolutely fabulous and tastes just like chocolate cake. Thank you!
Glad you loved it!
Could I substitute gluten flour ap blend for the regular flour?
Yes!
This looks so moist and delicious! I’ve been doing some recipe testing for fun and this one is going to the top of the list! I’m going to test this and let people try it to see if they can guess The secret ingredient of zucchini! 🙂
My boys love it, they don’t know they are eating a green veggie..ha!
Tastes just like a chocolate cake. We love this recipe. Thanks Maria and Josh!
How would this turn out without the chocolate chips?
still good, but I love the chocolate chips!
Do you know what the sodium content is for 1 serving?
I made this just yesterday and it turned out amazing. Thank you so much for this recipe.
Made this – was simple and came out delicious even for a bad baker. I used whole wheat flour and dark chocolate chips to make it slightly healthier. Next time I may swap out the chocolate chips for walnuts to make it a nice weekend breakfast bread.
Made this today its outstandinh ! Thank you!
Do you know the nutritional value for this?
I don’t, sorry!
I want to make this but I have regular hershey cocoa. Can I substitute? Have googled the Dutch cocoa and don’t have it yet.
I made your lemon zucchini bread and it is wonderful.
Sure! Glad you liked the lemon zucchini bread.
I used just regular Bulk Barn cocoa, so I think any cocoa is fine. It turned out amazing, I also loved the Lemon Zucchini bread.
SO good!!! I grew up with a mom who always made zucchini bread so I love using it in all kinds of recipes. Excellent !!!!
So sweet, it should be cake. Perfect ratio of ingredients. 50 minutes was the exact timing that made this bread so moist.
Would be great if nutritional info was included
Can you make this gluten free?
9
Yes, you can use your favorite all-purpose gluten free flour.
Does it work with substituting almond flour for the all purpose flour?
I haven’t tried almond flour, it might change the texture and flavor. I have tried all-purpose gluten-free flour and it works well.
Delicious! Best of all – easy to make.
Delicious every time!
Yahoo!
Just made two loaves today
What an amazing recipe!!
Loaf is so moist!
I followed the recipe exactly as shown
Thank you!
You are welcome! Glad you loved it!
For those asking about nutrition facts here is what I found online! 🙂
12 Servings
Amount Per Serving
Calories 278.4
Total Fat 15.0 g
Saturated Fat 6.6 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 4.2 g
Cholesterol 41.4 mg
Sodium 221.3 mg
Potassium 204.6 mg
Total Carbohydrate 40.9 g
Dietary Fiber 3.3 g
Sugars 25.9 g
Protein 4.3 g
Vitamin A 10.6 %
Vitamin B-12 1.4 %
Vitamin B-6 2.1 %
Vitamin C 2.3 %
Vitamin D 1.7 %
Vitamin E 5.4 %
Calcium 2.7 %
Copper 10.0 %
Folate 2.6 %
Iron 7.4 %
Magnesium 7.1 %
Manganese 11.9 %
Niacin 3.7 %
Pantothenic Acid 0.5 %
Phosphorus 6.1 %
Riboflavin 5.0 %
Selenium 1.3 %
Thiamin 4.4 %
Zinc 2.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Outstanding flavor… a must-have recipe for chocolate lovers. Rich flavor, very moist. Have made this recipe over and over again.
This is my new go to cheat! This bread turned out amazing, super moist and super easy on my sensitive stomach. THANK YOUUUU❤️
You are welcome!
Such an amazingly yummy chocolaty zucchini bread!! Love it.
The wet & dry ingredients were very hard to mix together & get into an actual smooth batter?? & it came out to batter like & sticky from all the chocolate. Took forever to bake
Excellent!!!! Thank you! My Grandbabies just loved them!!! No clue about the zucchini!!!!
Delicious way to sneak some veggies in! My kids loved the rich chocolate flavor.
So easy to make and so good. I froze some slices and they freeze beautifully. A few seconds in the microwave and it tastes like you just baked it. Thumbs up for a great recipe. By the way, I was short of regular chocolate chips and used the mini version on the top.
This is a great recipe. It freezes beautifully. It is very chocolaty and so delicious.
I have made a lot of zucchini bread, but this is the absolute best! It’s basically healthier cake. I used about half of the chocolate chips called for and it was perfect for my family; can’t wait to make more.
So glad you loved it! It’s my favorite too!
Can’t even tell you are eating your veggies!
Made it for work, they scarfed it down and begged for more!
Thank you!
Amazing! Made it once, doubled the recipe and made 3 8×4 loaves. Perfect! Shared the recipe with coworkers and they love it too. Just made it again, this time in muffins! Can’t wait!
This is my FAVORITE chocolate zucchini bread. Definitely make it using coconut oil—the flavor is unbeatable. My only other tweak is to use mini chocolate chips and mix them in to batter. They melt in and make the bread perfectly moist. Divine! I think I need to go make another one right now…
To. Die. For!
I think so too:)
The best ever !
Very delicious! I followed the recipe. I think I’m going to try my secret add in that I use for many chocolate recipies next time I make it…which will be today!
Delicious. Perfectly moist and texture is great. I might cut back on the cocoa just a bit next time as the chocolate flavor was a little overpowering. Thanks!
How much is 1.5cup of shredded zucchini in grams?
Made this recipe to use up leftover zucchini from a gratin dish, and it is awesome! Did 2 cups shredded zucchini instead of 1 1/2 and it is still super chocolaty and flavorful
Nutritional info?
Just made this and it’s to die for. I’m wondering if I use the batter for muffins how long should I bake for? I’m new to baking and don’t want to ruin a batch!
I can’t get Dutch process cocoa where I live. Is it okay to use regular cocoa?
Absolutely delicious and so quick & easy to make. Worth doubling the recipe so as to share the wealth! I wrapped 3 halves in parchment paper and attached a recipe card with the recipe ( old school ) along with the twopeasandtheirpod website (new school) to give to friends.
What changes do I need to make for high altitude??
I made this today and it was a hit. Nothing left.
This is phenomenal! So moist and full of chocolate flavor. A real keeper. If you love chocolate, this is the bread for you
YUMMY!!! I made this and it was really delicious. It was also very easy to prepare. I would suggest that you really make sure the loaf pan is oiled well, especially on the bottom. My loaf tore 2/3 of the way down the loaf, leaving the other 1/3 in the pan. The great thing is that you can do a lot with this dessert!! Our plan is to melt Rolos over waffle shaped pretzels and then cut them up. Top the zucchini bread with a scoop of vanilla bean ice cream and then sprinkle the chocolate Carmel pretzels on top. YUM!!!
This is amazing! The best zucchini bread i have ever tasted.
Rich, chocolatey and moist…yum!
I also made the zucchini, carrot, and apple bread.
Didn’t taste that yet, froze two. I added golden raisins to that one…..smelled devine.
Totally recommend this recipe.
I will surely post on my FB page!
Love the raisin addition! Thanks for sharing!
Made it yesterday. My husband and I love it! and he says he doesn’t like zucchinis.
If you’re looking for the best chocolate zucchini bread recipe, this is it! I thought I had tasted amazing chocolate zucchini bread before; but, after making these, the other recipes pail in comparison. I made this into muffins, and they are extraordinary. Very moist, and very chocolaty. This has replaced my regular “go-to” chocolate muffin recipe. After making it as written, and devouring them very quickly, I substituted in honey for sugar and whole wheat flour for regular flour. That made me feel even less guilty eating 4 in one day. The original is obviously the best, though . Thanks for the recipe!
I made this in the effort to get my 4 year old son to consume vegetables without actually knowing he’s consuming them. He loved it and ate 2 pieces without hesitation.
I substituted with pumpkin, it was delicious! Great recipe! Thanks!
My family loved this so much I had to make it again the next day because it was gobbled up.
Ha! It never lasts long at our house either:)
I had searched for some time to find a recipe that could replace the one I had in the recipe box that was lost when we moved (5.5 years ago), and while this one wasn’t exactly the same, it sure is close!
My kiddos remember & love it so much that my son asked for it for his bday treat at school! It was so cool to watch a group of elementary schoolers freak out when they learned the “secret ingredient”! Haha!
*EXCEPT* I make these as brownies! My zukes were HUGE (5+ lbs) & a little one the drier side, so I doubled the recipe, baked in a 13×9″ pan, and dusted with powdered sugar after cutting them! If they were more wet, I would’ve just used an 8×8″ and done several batch since they’d be more gooey, but this was perfect!
*I added 1.5 teaspoons cinnamon to the double batch & it was HEAVEN!*
OMG! Made this yesterday. Such a moist chocolate ‘cake’. Great light texture. I lined the bread pan with parchment paper so no need to grease the pan. Loaf just lifts out of pan, strip off parchmrnt and you have the perfect intact loaf for slicing. Amazing recipe!
Entire family loves this!
I’ve made this twice and it was delicious both times! I got a bit nervous when the batter was too thick to pour, but the finished product had great texture.
Oh my lanta!! This is a delicious recipe! I’m truly an awful baker and I was determined to make this work and I’m so happy it did! I used whole wheat flour and turned them into muffins. Thanks for sharing a great recipe.
I made this and it was absolutely phenomenal! I wouldn’t change a thing. We finished it in 3 days… it was just that good!!
I just made this based on the reviews. It is absolutely the best chocolate zucchini bread I’ve ever had. It is very moist and does taste just like cake. It was a huge hit with the kids. Thanks for sharing. I’ll be making this again very soon.
This was absolutely amazing. We made it with pillsbury gluten free flour blend and it was absolutely perfect.
Glad you liked the bread!
Love this recipe, easy to make and the family loves it!!!
Delicious for Christmas morning! Made 6 large cupcakes with this recipe. Only adjustments were added 1/4 cup additional flour and used egg substitute and dairy-free chocolate chips since we have egg and dairy allergies. Turned out moist rich, and yummy! Kids loved them! Mum and dad did, too! Turned out so pretty that we made an extra batch to share with neighbors! Thanks!
I love this recipe! I added a cup of chopped walnuts and make 4 minis. Perfect every time. You give the baker great instructions.
I had a similar chocolate zucchini bread at a restaurant recently and found myself craving it and wondering if I could recreate it today.
I think I would cut the sugar to 1/2 a cup. Use no sugar applesauce in place of the butter. I may try it this way.
Amazing!
Delicious recipe!! Moist, rich with a deep dark chocolate color! Will make this again for sure!
I have pureed zucchini on hand. Would this work? Do you think I would need to reduce the amount of zucchini used? Thank you!
Yes, just squeeze out excess moisture.
This was so good! I make it gluten free by subbing Cup4Cup flour for all purpose. I didn’t have any brown sugar on hand so I used 3/4 cup white sugar and added a tablespoon of molasses. I also squeezed my zucchini before measuring. I’m not sure if the gf flour could have absorbed the excess liquid. Thanks for sharing!
can anyone tell me if the calorie count is for the whole loaf or for one serving and if its a serving, how big is the serving? thank you!
My husband and I love this bread! It’s so moist, chocolatey, and not too sweet – just the right amount of sweetness. I just made my second loaf of double chocolate zucchini bread and I also made another batch of the bread into muffins. In my second loaf/muffins I added some espresso powder to the dry ingredients to enhance the chocolate flavor. I’m so glad I found this recipe. Thank you, Maria!
Hi! I was wondering if I could use olive oil instead of coconut or canola oil.
Sure! Olive oil has a stronger flavor but it will still be good.
Wow, this was delicious! I’m always looking for new ways to use the zucchini we grow in our garden, and this was perfect. Will definitely make again!
Best zucchini bread I ever had!
The top burned before the middle got done. I can usually follow the temperature recommended in recipes, but not this time for some reason.
So good!!! Very rich chocolate flavor and so decadent! Can’t even taste the zucchini.
I made 2 chocolate zucchini loaves, this recipe and another and this one hands down came out the best tasting. It was richer in color, more moist and great tasting. I’m sold on this recipe it will be my go to for chocolate zucchini bread. Thank you.
Can I use Whole Wheat pastry flour?
Yes, the texture will be a little different but still good!
What is the serving size for the nutritional information? Thanks
Thank you so much for sharing this recipe. It looks so delicious and yummy. I will try this recipe on my next weekend. I also bookmark this post for future use. Keep sharing more post like this.
My boyfriend turned his nose up when he heard what it was. I just said “try a slice” Now he can’t stop eating it!
Ha! Love it! It is the best zucchini bread:)
I tried to read through all the comments first, but didn’t find an answer to can you double the recipe or should I make separate loaves?
You can double it if you are confident in evenly separating the batter into two pans. I am sure it will be just fine:)
Absolutely the very best chocolate zucchini bread I have ever tasted!! It was super easy and sooooooo very delicious! I used the jumbo chocolate chips because I had them on hand. Oh my my my! It’s like dessert!! So good! I will save this recipe for life! Thanks for sharing! ❤️
I’ve made this recipe maybe a dozen times. It is amazing. Every person who eats it raves about it!
Just made this recipe for the first time in muffin form. I was pressed for time, and these muffins are AWESOME! I was originally planning to take some to work, but after tasting one I’m not feeling so generous! Thanks for sharing the recipe! I’ll be making this one again and again!
Ha!! Glad it’s a new favorite for you!
Wonderfully yummy bread! Will add this one to my recipe box. Super moist and full of chocolate. Kids wouldn’t know there is zucchini in it! The next time I make it I’m going to bake it in 3 smaller (5.75 X 3 inch) pans and adjust the baking time accordingly. That way my husband and I can enjoy a loaf and still have 2 left to share with friends, neighbors or freeze for later!
Thank you so much for this recipe! It’s in the oven now, filling my whole house in a beautiful chocolatey aroma! My 3 young kids are waiting impatiently to try the cake, asking me every 10 minutes “is it ready now?” The weirdest part is that they even saw me shred the zucchini but they still are excited!!! LoL This should be fun! Can’t wait!! Thanks a million!
Your chocolate zucchini bread is delicious. I’ve made it twice and family and friends have asked for the recipe, which I gladly attempt to give them through Pinterest. I have a problem viewing the recipe when I click in read/visit. Your baby announcement comes up (congrats!) but can’t get past that. And it’s a little frustrating trying to locate the recipe at that point. Just thought you should be aware of this. Love your recipes tho. Thanks!
That is so weird. I have never seen that. It must be a glitch when coming from Pinterest?? I will look into it! It isn’t part of the post so I don’t know how it is coming up!
Any suggestions on what to substitute for the butter? I’m lactose intolerant but I still want to try this recipe if possible. Thanks!
You can use oil. Vegetable, canola, grapeseed, or melted coconut oil.
OMG this is delicious!!!!!! Thank you for sharing. Going to try the cake next!!
Glad you loved it! The cake is really good too:)
OMG! I had a HUGE zucchini, so I doubled the recipe and used a bundt pan. Checked it at 60 – was done at 75. A super moist, dense chocolatey delight! Will make this OFTEN!
This is the best zucchini loaf recipe ever….moist, chocolatey, delicious….thanks a bunch for sharing!!!
This has been the BEST zucchini bread Ive made in a loooong time. I made one just like the recipe and it was so good I made 3 more the next day (I got a MASSIVE zucchini from the garden). I subbed the butter for apple sauce (kept the coconut oil though) and it was just as moist. Also added nuts. Definitely writing this recipe down in my recipe book 🙂
I LOVE this zucchini bread. The only thing is I find the baking powder taste is very prominent. Is there anything I can substitute it for or add to take the taste away?
Fantastic!! I doubled the vanilla and added some cinnamon. Save this gem!
Oh and I used some peanut butter chips along with the mini chocolate chips.
We use Special Dark cocoa and a mix of semi-sweet and milk chocolate chips.
A touch of orange zest pushes it over the top.
Completely amazing!
Can I use salted butter and not the salt
Sure, you can use salted butter but I would still use 1/4 teaspoon of salt.
made this as a loaf and it was a hit! how long should i bake this if i want to make muffins?
Make the loaf ALL the time! Would it work as muffins?
Yes! Just reduce the baking time, check at 20 minutes. Glad you love the recipe!
This bread is amazing! Do you think I could make this receipe into muffins? What kind of cook time and temperature would you recommend?
Yes! Same temperature but reduce baking time, probably around 20 minutes.
Hi, what can I use egg substitute for this recipe..
A flax egg!
If I subbed the butter for oil so use 1/2c of oil and no butter, would it still work the same? I do it for my banana bread and it always is so moist and yummy, but I really am not a baker at heart so not sure if butter is more just for flavour or a necessity?
Yes, you can use all oil.
The taste is great, it’s really yum. However when I made it and after it had cooled I transferred to a wire rack and it just fell apart. So I tried again but this time added at banana to it to see if that would keep it together but it still just fell apart. It’s very crumbly when I make it, but it’s very light and like I said, the taste is great.
Thanks for the recipe though and the quick reply about the oil/butter.
Tash, if you try to turn your loaf out before it has had a chance to cool some, it is likely to fall apart. Maybe that’s what happened? I hope you took the crumbles and added them to ice cream or something!
Just made it and loved it! Only thing I did different was I put 1/4 cup Dutch Cocoa and 1/4 cup Black Cocoa. Not only did it taste awesome it looked like a real dark/black color. So rich and moist. Will put it in my favorites recipe book. Have to agree vanilla ice cream would be delicious with it. I ate two pieces so I to forgo the ice cream.
Is it possible to use regular cocoa powder in place of the Dutch cocoa? I can’t seem to find it anywhere.
Yes!
Can I use applesauce in place of oil?
I bought mine at the fresh market
Do you peel the zucchini before shredding it?
I have made this recipe several time and it truly is epic! I have sometimes made this in a bundt pan made a peanut butter sauce and poured it over the top. My family and friends go crazy over it. I have given out this recipe so many times! Thank you so much!
Delicious!! I used dark chocolate chips and sprinkled a little sea salt on the top! It was gone in 24 hrs!! Will definitely make again exactly the same way.
Do you think I could make this into cupcakes?
Yes! Just reduce the baking time! They won’t take as long to bake.
My loaf pan is a dark nonstick…do I reduce the temperature for this?
If the pan is super dark you can reduce the temperature by 25 degrees or just watch the bread. You might need to cover it with foil.
Made these into muffins. They were sooooooooo beyond good…..and all the kids loved them! My 4 year old said they were “Amazing”…..that is the first time I have wver heard him use that word.
Yay! So happy they were a hit!
This is in the oven right now, and it smells soooooo nice! I added 1/4 teaspoon espresso powder to help enhance the chocolate (not that it needs it I’m sure – I just always add to chocolate baking!). This is being delivered to some family and friends for quarantine care packages 🙂
Smart idea on the espresso! Wish I had read your comment prior to baking mine tonight!
Mine is in the oven and I just peeked in (the timer will be up in 10 minutes) none of the chocolate chips are sitting on top, it’s like they were all swallowed up by the batter. Did I do something wrong? Should I have waited until 1/2 way through baking to add them? Have you ever heard of this in the past?
Just made this in lockdown here in Cambridge uk
just waiting for it to come out of the oven and then cool
This recipe is amazing! I didn’t have vanilla so swapped out for coconut extract and used coconut oil for the oil. The bread/cake was super moist. We already have an adbundance of zucchini this year and I will make this recipe again soon.!!
Can I use almond flour or coconut flour or does it have to be all purpose?
Can I use almond flour or coconut flour or does it have to be all purpose flour?
Just tried making these over the weekend. Turned out fabulous, super moist and just the right sweetness. Thank you for this superb recipe!
I was a little skeptical of this recipe. I’ve made zucchini bread before and was not a fan. Wow! I followed this recipe exactly and it came out perfect. You can’t see or taste the zucchini at all so it was the perfect for my kids!
Glad you loved it!
I have a ton of sourdough starter. Do you think I can add it to your current recipe?
I haven’t tried it.
Made this last night and it’s already gone! Super moist and the right sweetness. Thanks for the recipe. This will be a go-to for sure!
Ha! It never lasts long at our house either:)
Has anyone tried to use almond flour or coconut flour or does it have to be all purpose flour?
Almond flour and coconut flour are very different than all purpose flour. I don’t recommend using them in this recipe.
I used only 1/2 cup sugar instead 3/4 and I added 1/3 cup chopped walnuts! It was awesome!
Next time I’ll put more walnuts.
Really good recipe thank you.
You are welcome!
Can this recipe be adjustedto make into a cake?
Has anyone substituted applesauce for some or all of the oil/butter? Works in other recipes, just curious is anyone has done it with this one.
Delish and my ultimate go to, especially for a Sunday morning bake. It’s SO decadent with the 3/4c of sugar, so for our house we usually use 1/4 cup and it’s plenty sweet. The prep usually takes me around 25 minutes to grate the zucchini, melt and cool oil and butter and clean as I go — so it’s definitely not a quick recipe but it is worth it! I also tend to use every bowl and measuring cup so it’s quite a bit of clean up as well. Just an FYI for those who are pressed on time.
Omg! Can’t stop making this… making now(5 th time in two wks! Sooo perfect
Ali can say!! EVERYONE LOVED THIS! Even picky people who were skeptical kids were so excited tonight when I got chocolate chips to make more… and asked for a double batch
Easy to whip up and perfect every time! Adapts nicely to the addition of 1 tsp Espresso powder to enhance the chocolate.
I get so many compliments every time I make this!
Yay! It is a winner!
This was the most flavorable cake i have ever tasted. I love cooking with zucchini. I usually use moms recipe but just wanted something different.
I added a combination of health bar and chocolate, will use this recipe again.
Love the Heath addition, yum!
Hey,
So I made your recipes multiples times and I love it. However, I decided to not consume dairy products anymore and was wondering if I’ll have to use the same measurements if I do the recipe with dairy free butter.
I haven’t used dairy free butter, but I am guessing the same amount will work just fine. Coconut oil should also work.
Soooo absolutely delicious !!!
I’ve also made this in a 8×8 pan and reduced the cooking time, checking with a toothpick just until it comes out clean – 32 minutes I believe.
Love is recipe – it’s a keeper in my house
❤️
Glad you love it!
It was my first time baking a zucchini bread and it was just brilliant!! It’s basically the most delicious loaf I have ever tasted in my life. I added orange zest and a bit of orange juice, 50gr of walnuts and everyone loved it! Thank you a lot!!
How are you measuring servings? It says 305 calories per serving but how much is a serving?
Moist and easy to make. Yummy chocolate flavor. Made exactly according to the recipe and it was delicious.
This came out really delicious, it tasted like a delicious brownie. Saving this recipe for forever … yum!
We tried this recipe, and I’m not sure what went wrong. It was dense, but had a nice chocolate flavor…..we couldn’t get passed the Zucchini texture and how flat and dense the bread was I had wanted this to work so bad but it was a fail for our family.
That happened me a while ago when the zucchini was grated instead of coarsely shredded. Grating the zucchini made the mixture too wet, and resulted in a dense loaf.
I’ve been looking for a chocolate zucchini bread that doesn’t fall after baking. This bread looks good on the pictures so I would like to try it but I am worried it will fall in the middle. I need to hear your thoughts on this. Does this recipe fall ? How do I prevent that from happening?
Hello, I made this last night and the taste is amazing. My only issue is that it came out more like a cake than a bread. I am pretty new at baking so I’m writing to ask, is there anything additional that I could do to make it a bit more dense?
Zucchini bread is more cake like than bread like. I’ve been baking for years. My grandmother’s and my mom’s have always been more cake like. For me zucchini bread is more like a treat, morning breakfast snack or just a great dessert. It’s not really a sandwich type bread. I am sure you can find a recipe that is more sandwich bread like, but I don’t think you would enjoy it as much.
This was lovely! I made it for a writer’s day in and it was a huge hit. The texture was so moist. You could never have guessed zucchini was in the bread.
Amazing! I subbed with gluten free cup for cup flour, and also subbed the 3/4 cup brown sugar for 3/4 cup apple sauce! Turned out perfect! So so yummy!
Thanks for sharing your changes! Glad you loved the bread!
One of the best uses for the gigantic zucchini our neighbors shared with us.
The bread is as soft as it can be, chocolatey, moist, delicious. I made two small loaves and a few muffins and followed the recipe as written. Thanks for sharing!
So glad you love the recipe! And so nice your neighbors shared!
It is delicious, very moist! I just made it and have already eaten 2 pieces.
Thank you for sharing this incredible recipe. We baked it in a bundt pan for 45 minutes. My kids said that it tasted like a yummy, double chocolate cake. It was rich, chocolatey and delicious! They already asked to bake a second one, because they know this one is not going to last more than a day or two. Thank you again!
At 350?
We made this yesterday because I lost my old chocolate zucchini bread recipe. Turned out to be a blessing in disguise! This recipe is out of this world! So glad I doubled it! I will definitely be making this again.
Thank you!!
I am so glad you have a new favorite zucchini bread recipe!
This is good but what makes it better is to add a little brown sugar to the chocolate chips you sprinkle on top just before baking. Adds a little crunch and flavor to the top.
.
I doubled the recipe and am making this in a bundt pan , what temperature and how long do you recommend baking it for?
Same temperature and I am guessing it will take 60 to 70 minutes. Maybe check at 50 to be safe because ovens vary and it depends on your pan too.
Terrific recipe and worked equally well for muffins as for a loaf! Thanks!
Glad you enjoyed the recipe.
I added a half a cup of milk because the instructions said to “pour” batter- and it was more like a dough. Basic cake recipes call for about equal milk to oil/butter. It came out great!! Recipe wonderful- if you don’t want it as dense, add some milk!
This turned out fabulous,so moist and chocolately, it makes a beautiful presentation, rose high in pan
Can I substitute cocoa powder for Dutch process cocoa?
Yes!
Should we squeeze the water from the zucchini or leave it in?
I have the same question Jamie.
It depends on your zucchini. If you have a super water zucchini squeeze some of the water out but not all. You want the zucchini to still be moist. I usually give it one good squeeze and call it good. You don’t want to keep wringing it and wringing it out so it is dry…or your bread will be dry. And if you are using small zucchini, and it isn’t watery at all, you don’t need to squeeze it. I hope that helps!
This is definitely one of my new favorite recipes! I am a chocolaholic and the double chocolate sold me. We did a garden this summer and I have an abundance of zucchini and was looking to try something new. Not that I mind zucchini in a dessert but if your baking for someone picky you honestly would never know it’s in there. Thank you for this amazing recipe!
You are welcome! I am so glad you loved the zucchini bread.
delicious! will make again and again!
Are you sure this isn’t cake? Fabulous recipe. Thank you!
Ha!! It is SO good!
Absolutely great recipe, my family loved it and they don’t like zucchini.
This was my first time making any zucchini bread and this one is fantastic! I’ve eaten plenty of course but never had a chocolate version. Followed the recipe exactly except I forgot to reserve some choc chips for the top so they all got mixed in. Delicious!
Love this recipe but I cut the cocoa powder in half and it is still very chocolatie . It’s the best!
Made it and it was so good, my daughter in law is pregnant and she is eating a slice with milk every morning. Can’t keep this at my house, it seems like it flies out as soon as I make it. I have made other zucchini breads but this is our favorite now . Thank you for sharing!!
I made muffins instead of bread. Added the chocolate chips on top instead of mixing in. They were fantastic. Baked for 20 minutes. The recipe made 12 muffins.
Thanks so much for the recipe, you’d never know it had zuchinni in it.
Made this bread today. It’s absolutely delicious. Moist with a rich chocolate flavor. Will definitely make again.
So delicious. So moist. Perfect! My 11 and 7 year old were just telling me at dinner that they hate every green vegetable besides broccoli. I told them this was brownie bread and they devoured it and raved about it with a glass of milk! THANK YOU!!!
This recipe was a huge hit at our house! A few days ago, my neighbor gave me an enormous zucchini from her garden. I love zucchini bread, but wanted to try something a little different. I stumbled across this recipe and decided to give it a try, and I was thrilled with the outcome! I took some to my neighbor, and she wants the recipe as well! Thank you so much for sharing your recipe. It is definitely a keeper!
I have never commented on a recipe. But had to on the Chocolate Zucchini bread. OMG it is the best! I made cupcakes and tweaked the recipe a smidge. The batter was a little thick so I added a 1/2 cup buttermilk and a tablespoon of Mike’s Hot Honey. Delicious!
Thank you.
THE BEST! I would say this is even better than expected. I couldn’t tell there was a vegetable in it AT ALL! I used Hershey’s special dark cocoa powder and probably closer to 2 cups of zucchini (didn’t want to waste!) – grated with my cheese grater. I used the big holes but if you have a texture problem I would used the smaller. Maybe a few more chocolate chips in it than called for but what the heck! Also baked it for exactly an hour and it turned out perfectly.
Thank you for this recipe, now I know just what to bake with the zucchinis in my garden!
Yay! I was scouring the comments to see if anyone else had used the Hershey’s special dark.. cant wait to try it!
So deliciously moist and yummy. The whole family loved this and the zucchini just about disappeared! We used ghiradelli cocoa!
So good! Made both lemon and chocolate and one is better than the other. Lemon for entree and chocolate for desert! Neighbors will be getting less zucchini!
Ha! Love it!
Hi, this looks really good! I haven’t made the recipe yet because I was checking on the amount of carbs per serving. I love the nutrition box you have, but I don’t see the “Serving Size” or “Number of Servings.” Can you please update the Nutrition Box and / or tell me what those items are? Thanks!
Loved this moist great tasting recipe, only thing I changed I used an 8 “ bread pan cooked 45 min, also added walnuts on top…Yum
I made the recipe exactly as written (using coconut oil), with the exception of using Earth Balance vegan butter in place of regular butter, and made into muffins. My family thought they were amazing!!! The taste was phenomenal. Just froze a batch and I’m looking forward to seeing how the taste after defrosting. Highly recommend. I found that one very large garden zucchini produced enough grated zucchini for two patches of the recipe.
This is amazing! Super moist and super chocolaty!!!
My kids and I made this today, and it is almost too good!! We (mostly me) have eaten almost half the loaf already. It’s quick and easy and a good way to use up some zucchini.
A loaf never lasts long at our house either:)
Amazing…I am Vegan, so I changed it a bit…instead of the 2 eggs, I made 1 flax seed egg and then instead of the butter I used 1/4c applesauce. Left out the choc chips and presto…an awesome loaf of zucchini bread!!❤️
My coworkers loved this bread!!!! I used coconut oil and the texture of was cake like but moist. Just put another loaf in the oven. I have plenty of zucchini from the garden to make several loaves and freeze them!
Perfect recipe! This bread turned out delicious and my family couldn’t believe it had zucchini in it!
do you have to use dutch process coca?
No, see the recipe card. You can use unsweetened cocoa powder. Both work great!
I doubled this recipe and made 4 smaller loaves. It is amazingly good!!! Moist and rich flavor. I will be making this again. No one would ever know zucchini is part of the recipe. I give it 5 stars ⭐️
Susan – for the smaller loaves, did you change time or temp?
I didn’t change the temp, but it didn’t take as long to cook. Just kept checking with a toothpick.
I give this 5 stars. My first time ever making any kind of zucchini bread, and OMG was it good and moist! Will definitely be making this again.
I used coconut oil, half unsweetened cocoa and half cacao powder along with some instant coffee, about 1/2 teaspoon and the chocolate chips were the Lily brand made with stevia for less guilt and better nutrition. very fudgie in texture and rich. the touch of coffee, deepens the chocolate.
Absolutely amazing!! My kids loved it as much as we did! Now following! My only complaint is I wish I had more right now!!
This recipe is amazing! I made it as-directed (using the coconut oil) and it came out perfect on the first try. Even though it has a veggie it is not a health food – it’s definitely a cake! And probably my new favorite cake, at that!
So glad yo loved it! Zucchini is magic!
This bread is so good. Easy. I’ve used fresh and frozen zucchini, equally good turn out. I love to eat zucchini lots of ways but I do think this is my favorite way!
This is more like a cake than a bread but it’s SOOOOOOOOO good. My husband bought a bunch of zucchini from Costco even though I don’t like zucchini, so I’ve been searching for ways to use it. This is DELICIOUS!
Making this today, made this years ago from a recipe a friend gave me that I lost. I am so happy to find it again! Did you drain your zucchini before adding it?
Glad you found it:) I squeeze it out a little if the zucchini is super watery, but make sure you leave some moisture so your bread is moist.
This recipe is outstanding. I made it as is and absolutely loved it. I am trying it right now with all butter. I hope it works out!
I thought it seemed like too much zucchini as I was mixing everything together, but my family finished the whole thing off in a day and a half!! I’ll be making this again
I love this recipe! Only change I make is using half the cocoa powder because it is chocolatey enough for us that way❤️ No draining the zucchini either.
In case you’re wondering if you can sub Greek yogurt for the oil, you cannot. Some recipes work really well subbing the oil with yogurt, but for this recipe, it came out quite dry. What was surprising to me was that it also made a very bitter dark chocolate loaf. I love dark chocolate – 75% is my go-to for bars, but this was not even that sweet, which seemed weird since everyone else said it was so cake/dessert-like. Maybe the chocolate chips make it sweet and the dark Lilly-brand chips I used didn’t play that role?
This recipe is amazing!! My 2 & 4 year old and husband couldn’t tell there was an entire large zucchini in it! They loved it!!
Have you or anyone else tried it with almond flower and swerve brown sugar??
Love it, love it, love it!! Thanks for sharing this rich, moist loaf….. it truly satisfies my craving for chocolate. Yummers
Ours just came out of the oven, and it’s amazing! So moist & not overly sweet. And it was very easy to make.
We make a lot of different types of zucchini bread and my family declared this the “best zucchini bread EVER!” This will definitely go into the monthly rotation—thanks for a great recipe.
If I wanted to do mini disposable loaf pans, how many would this fill? Any advice on how long to bake? We’ve made this many times and LOVE it!
B Diehl – I have the same question~ Thank you for asking it 🙂
Amazing! Making it again rightnow!
Super delicious and simple recipe! Great as a loaf, made in a brownie dish, or as muffins 🙂 easy to make with pantry ingredients, and perfectly balanced and moist!! Have made it with kiddos and they love making it and devouring it 🙂
Easy to make, rich and chocolatey. I used apple sauce instead of oil but still used the melted butter. Definitely should be called chocolate zucchini “cake”. I only gave it 4 stars as I’m not a big cake fan- I prefer a denser loaf/bread kind of treat.
Moist andchocolatey as promised! however, I should’ve known by reading the recipe there wasnt enough sugar simply by comparing it to banana bread. Going to try my hand at cream cheese frosting to fix this bland issue.
I made this recipe This afternoon… and it was so easy, and so chocolatey, I just finished making a second one to freeze
This bread is amazing! Best ever. We have eaten 4 loaves of this already and I still have zucchini shredded in the freezer to make more.
Made this yesterday using coconut oil and butter, dark chocolate chips and cocoa and it’s amazing. I love that it’s not too sweet. I make many things with zucchini as we grow them and can’t wait to send some with my husband for his co-workers. Great as a dessert or morning treat. Thanks again for another great recipe, love your ideas.
ok, this bread is absolutely amazing!!!! I couldn’t even taste the zucchini at all & it was super rich and chocolatey! thank you so much for this recipe <33!! 🙂
You made me start baking again! Our Zucchini crop really produced this year and therefore had to start coming up with ideas. My husband loves chocolate! Your recipe fit the bill! Sooo good and so easy to make. I would have taken a picture, but couldn’t wait to try it. Next on the list is your Lemon Zucchini Bread. 🙂
Absolutely loved this recipe, this is my third time making it! I was wondering if you could sub almond flour for regular flour?
This is amazing bread. I followed the recipe exactly and wouldn’t change a thing. It is so delicious and so easy to make. This will become my favorite zucchini bread recipe.
To.die.for. Best ever!! So glad my zucchini plant is still producing so I can make more loaves and drop them off as treats for friends to cheer them up during this crazy time. I might try using part peanut butter chips sometime just for fun. Thanks for a delicious recipe! By the way, the Lemon Zucchini recipe is equally wonderful (although I must admit I did use canola oil the second time I made it, as I did not like the olive oil flavor from the original).
Made this yesterday and it’s almost gone! So delicious and moist! I will be making more, but has anyone made it with coconut flour? If so did you have to change anything in the recipe?
But 5 start rating!
Can you make this recipe into muffins? If so what temp and how long?
Yes, same temperature. Bake for 18-24 minutes. Check early to be safe!
I have a double batch baking right now…but the batter was delish! I have a bounty of zucchini. Can I freeze my extra shredded zucchini? If yes, should I do anything special to it?
Yes, you can freeze shredded zucchini in a freezer bag or container.
Do you squeeze out liquid from zuchinni
If your zucchini is super watery you can give it a little squeeze but don’t wring out all of the moisture.
Second time around – excellent recipe! I made a cream cheese filling the first time (my daughter’s request for a friend recouping from surgery) & it was yummy. No cream cheese this time but the ‘bread’ is very rich & chocolaty on its own I don’t think I’ll miss it. My zucchini is still producing & I already have 6 pints shredded & frozen for later use. Lemon zucchini loaf next, then possibly a spice one.
Family loved this recipe!! Will definitely make again!
Can this recipe be used as muffins? If so how long do I bake it at, and would it be the same temp? Thank you
Yes, same temperature and reduce the baking time to 18 to 24 minutes.
Thank you for the prompt response. Im going to make the muffins today. I’ve made the bread and it was amazing!!!!
Does it make 12 muffins?
It made 16 for me. They are baking now
Can I make 3 mini loaves with this?
This is absolutely the best chocolate zucchini bread I’ve ever had, and ranks up there with the best quick breads ever. I make this often and give it as gifts and everyone raves about it. It always turns out perfectly.
I absolutely love this recipe….so very easy and equally as delicious!! Made exactly as instructed and perfect every time….just finished making/freezing 4!
Dumb question of the day: How do you all shred the zucchini?
TIA!
An I use baking powder instead of baking soda? I am not a fan of using baking soda.
Please let me know by e-mailing me at
midnight0675@suddenlink.net
My husband is diabetic, can I reduce the brown sugar and add stevia instead?
I substituted monkfruit for the brown sugar and substituted almond flour instead of regular. Monkfruit is net zero carb and comes in white and brown.
Can I use 1/2 c of coconut oil instead of 1/4 of butter and 1/4 oil. I’m trying to stay dairy free for my son.
I’ve done this! Works well. Just soften it and cream the sugar in instead of melt it. It works better.
Can I use 1/2 c of coconut oil instead of 1/4 of butter and 1/4 oil. I’m trying to stay dairy free for my son.
yes!
This turned out delicious! I used the butter and coconut oil. I didn’t have Dutch process cocoa, so I used 1/4 cup raw cacao powder. Mine took 50 minutes cooking time. Will definitely make this again! Thank you!
Thank you for the amazing recipe!! This is our entire family’s favorite treat!! I even made them in muffin cups for serving friends! Turned out spectacularly well!! Yummmmmyyy!
How long did you cook your muffins?
How many whole zucchini’s equal 1 and 1/2 cups packed and shredded? Please let me know.
2 medium zucchini
Delicious every time! A real crowd pleaser! I get requests for this bread all throughout zucchini season!!
Glad you love the bread!
Made was a great loaf cake. Very moist and dark chocolate flavour!
The chocolate flavor is SO good:)
Amazing! Taste sooooo good! I would definitely make this again!
Stupid question but how many grams are in a cup? Google is giving confusing info)
Hi Anne – grams are a weight measurement, and cups are a volume measurement, so it depends on the ingredient. For example, there are 1 cup flour is 125 grams and 1 cup butter is ~225 grams.
This is the very best bread ever with the chocolate in it! My chocolate chips seem to sink to bottom but I need to remember to add last..
Thanks for sharing.
Maybe try tossing the chocolate chips in a tiny bit of flour (just enough to coat them)? This works with fresh blueberries when making blueberry muffins to help suspend the blueberries in the batter. Maybe it’ll work the same way with chocolate chips to keep them from sinking?
I purchased zucchini just so I could make this and I’m so happy I did! It’s amazing! I doubled the recipe so that I could give a loaf to a friend. Made it exactly as written and it’s amazing! Thank you for such a great recipe!
So glad you loved it!
How long do I cook this if I’m making muffins?
18 to 24 minutes, check early to be safe! Every oven is different.
I replaced the butter and oil with unsweetened apple sauce and it worked great. I make a traditional zucchini bread recipe. Your recipe almost seemed like we were eating a brownie/cake and was so good. My family could not believe there was zucchini in it. I will definitely make this again!
Do you squeeze the liquid from shredded zucchini?
If you have a super watery zucchini, squeeze it out a little, but don’t wring out all of the liquid or your bread will be dry. I usually don’t squeeze it out unless I have an extra large zucchini that has tons of moisture. I hope that helps.
Hi, I don’t have a bread loaf pan, can I use a square 8×8 or a normal 9×5?
Sure, it will be more like a snack cake:) Or you can do muffins.
I made this recipe to the letter. It was AMAZING! So rich! The Dutch cocoa makes all the difference. So moist and tasty. I did 3 mini loaves baked for 35 min. Some to eat, some to save for later in the freezer. It’s just became my favorite zucchini recipe. Thank you for having a good reliable and tested recipe. I am now your fan!
Thank you for noting how long to bake the mini loaves!
How many servings is this (trying to figure out your nutrition info)
Made this tonight and it was just great amazing!
Hi Maria, I’ve made this bread too many times to count and its been absolutely wonderful!
I’m trying however to make it using the 4 cavity mini-loaf pan and was wondering what the baking temp would be as well as for how long? Can you help? I sure appreciate you!
Bake at the same temperature and reduce the baking time. I would check at 25-30 minutes to be safe.
Hi can I use whole wheat flour instead of white and can i use splenda instead of sugar?
Thank you!
Absolutely delicious! Wouldn’t change anything about this recipe.
Hi can i substitute the flour for spelt or whole wheat? And 100% or 50% exchange?
?
?
I haven’t baked with spelt flour. Whole wheat is fine, it will be a little more dense, but still good.
I don’t have any chocolate chips. Will it turn out well if they are omitted from the recipe?
It won’t be as chocolaty but still good.
So so yummy…
One thing I want to add. I am making this recipe for Christmas trays. One batch will also make 4 small loaf pans. I wrap them after they cool with colorful clear wrap. Makes a great statement on my goody tray.
The taste is delicious…
So fun! Thanks for sharing!
Should I squeeze the zucchini for this recipe?
If your zucchini is super watery, you can give it a squeeze, but don’t wring out all of the moisture. You need some moisture to keep the bread moist.
Absolutely delicious! Have friends and family asking for the recipe. I’ve made it twice and always comes out great, thank you so much for sharing.
We love this one too!
I love this recipe turn up better than I expected very moist and delicious
Oh my this is sooo delicious. Instead of the zucchini I added shredded cucumbers and it was such a hit.Also added raisins didn’t have any chocolate chips at the moment .100% great recipe
My grandmother used to make this 40+ years ago and this recipe is closest that I could find to her loaf. It was moist, delicious, and fulfills my 5-a-day for fruits & vegetables, right?
Do you peel the zucchini?
I never do.
This was great! I melted some 90% dark chocolate in with the butter and cooked down dried figs and apricots along with a shredded pear as my sweetener. I also added lemon zest a squeezed half the lemon in with the dried fruit and the other half into the batter. I highly recommend!
Can I puree the zucchini?
I haven’t tried it, it might add to much moisture to the bread.
Can I make it with quinoa flour instead of regular flour?
This is perfect! Now while measuring the brown sugar and scooping it from the bag it bottomed out and it all landed in the bowl w the eggs so since it was close ish I just went with it. Could have been a little extra. Either way it’s delicious. I only had the yellow summer squash and it worked perfectly. I used gluten free flour (either Trader Joes or Bob’s Red Mill, can’t remember what I put in my canister) which obviously makes it slightly more fragile but it’s so so good. Even the batter was delicious and w gf that’s not common. I wouldn’t change a thing and I will be making this again. Gave it to my mom who loves dark chocolate but hates zucchini bread/cookies and just told her it was chocolate bread. She loved it and you can not see it in there so I’m not telling!
Amazing taste and texture. Easy to make. I will add nuts next time. I’d love the nutrition by grams for counting macros! I am a baker who eats her treats!
Absolutely LOVE this recipe!! I’ve made it almost every week since finding this recipe. Even made it for friends who don’t like zucchini and they loved it. Thank you!
My favourite zucchini bread recipe! I make it all the time! I have mini loaf pans (4 mini = 1 regular loaf) and cook about 30 mins and they’re perfect!!
Cooking for an hour .. mine burnt. Super unfortunate because I used the last of my eggs on this 🙁 maybe (big maybe) I’ll try some other time.
I say 50-60 minutes because every oven is different.
Can these be made into muffins? If so how long do I bake? Do you know how many the bath makes?
Yes, it should make 12 muffins. Bake for 18-24 minutes. Check early to be safe.
This was the best zucchini bread ever! Rich and dense and better than chocolate cake!
I’m not familiar in Cup sizing, how to converse the recipe into metric?
This is a delicious recipe that turned out great! Thank you.
Could the batter be made into muffins? Have you tried that?
Hi! Did you wind up attempting the muffins? Wondering how it turned out if you did?
These would probably be great as muffins! Since the batter would be a smaller amount in a smaller container with more batter surface area (proportionally) in contact with the hot pan surface, you’d want to adjust the cooking time to start checking them around 19 min.
Can u make this recipe with gluten free flour?
Sure! I like Cup4Cup!
Amazing! Done this a few times and it’s always a favourite. For my sons bday I tripled the recipe and covered it with chocolate frosting and so many people asked me for the recipe
This looks amazing. Do you squeeze the moisture out of the shredded zucchini? I’m assuming so, but thought I’d better check.
Can’t wait to make it!
Squeeze it out a little so some of the moisture is released but don’t keep squeezing it dry. You want some of the moisture so your bread is moist. I hope you love it!
I never squeeze it
This is an awesome recipe! I usually don’t review. This was so worthy. I doubled the recipe and followed the directions. I used Ghirardelli premium baking 100% cocoa and vanilla bean instead of extract just because that is what I had on hand. I did squeeze some of the water out of the zucchini before adding it. Also I used two fresh zucchini’s from our garden. I baked 350 for 45 min only because I know my oven seems to cook in less time than most recipes call for and when baking I always check at least 5 min before the suggested time. This bread was so moist I felt like I was eating a decadent chocolate cake. My husband said the same. I also added two teaspoons of instant coffee to the dry ingredients. Beautiful recipe!! In my opinion it is a keeper that I will pass on. Thank you twopeasandtheirpod!
This bread tastes good, however, I’ve now baked the recipe three different times and each time it is on the dry side. I haven’t drained any of the moister from the zucchini either. Do you have any suggestions of how to make it more moist tasting?
Are you spooning the flour in the measuring cup? Sounds like you’re possibly adding too much flour to the recipe. Scooping up flour by scooping cup fulls directly in the cup from the container packs it. Just a thought.
i absolutely adore this recipe! i found it a few years ago via pinterest and it’s always a win! my mother always asks for it as her birthday “cake”. thank you so much for sharing! 🙂
My family absolutely raves about this bread. Even my husband who will not touch zucchini otherwise. My only question is are the nutrition facts listed on the recipe for the entire loaf?
Nutrition facts would be listed per serving. The recipe says it makes 12 slices.
Our family of 9 LOVED it!!!! Big hit! Thank you so much for this recipe!!!
I have made this as muffins. Works great! I always have better luck with muffins than bread. So much easier for me to get the center cooked well.
Did it make a dozen muffins?
Love this bread! Make sure to use Dutch process cocoa powder.
This recipe is amazing and so moist!
I make this every year and make extra to freeze, so we can eat i during fall & winter when zucchini is long gone! My husband couldn’t believe there was zucchini in this bread. It’s full of chocolate goodness and is VERY moist. I double recipe, slice the bread & wrap 2 slices in plastic wraps I can take the individually portions out. Thanks for this delicious recipe!
My fam loves this. Great as a snack or to finish a meal. I substituted applesauce for the canola oil.
So I found my forever chocolate zucchini bread recipe! This is perfect. I made one and a half recipes so I could give some away and have some left over to stick in the freezer for later. I made muffins with the extra large muffin cups and shared them with neighbors who all gave great reviews. The muffin is moist and flavorful. I made two small amendments, for half the oil I used organic non-sweetened applesauce and I also added a quarter cup of milled flax for a bit of extra nutritional density. I also only had the mini chocolate chips which worked just fine. I baked the extra large muffins about 28 minutes but would drop it to 25-26 minutes next time. Thanks for such a fabulous recipe!
I am so glad you loved the recipe!
Great recipe! For those wondering, 1 large zucchini makes 1 1/2 cups grated. I baked mine for 55 minutes and the ends were a bit dry so be careful when checking with a toothpick – it might not look done when it actually it. Overall tasty recipe. Thanks for sharing!
One of the other recipes called for squeezing the water out of the zucchini? I have never heard of this, I thought the zucchini (unsqueezed) added moisture to the bread. What’s your opinion?
If your zucchini is super watery, you can give it a quick squeeze but you for sure don’t want to squeeze it dry. You need the moisture to keep the bead moist.
I have made this recipe 5-6 times and experimented each time. For example, I tried it with crushed peanut butter cups instead of chocolate chips, flax eggs, Chai seeds, slivered almond, walnuts, a gluten-free flour mix…. Tonight I substituted Nutella for some of the oil and butter but also used less Dutch cocoa because I was running low. Banana breads and zuchini breads are so forgiving, even at elevation. I love this recipe for getting started, but I can never just follow the recipe because it is too fun to tinker!
This is an absolutely delicious recipe. I had a lot of zucchini growing in my garden and was looking for a recipe that my kids would also eat. They loved the bread.
I had a lot of leftover shredded zucchini, so I decided to also make muffins from the recipe too and they are nice travel sized pieces. I doubled the recipe to make 24 muffins. The muffins were done about the same time as the bread took, maybe 5-10 minutes led. I just kept checking them after 40 minutes.
I didn’t have enough cocoa so I added more chocolate chips (mini) and a little less flour. Before baking, I sprinkled the chocolate chips, along with chopped walnuts & some sea salt, on the top. I used a slightly smaller square pan & baked about 40 minutes. Absolute perfection!
I’ve made this recipe about 5 times. ALWAYS delicious! Moist, rich, and chocolatey.
I love this recipe and have made it numerous times. The only thing I would like to change is the bitter taste of the baking soda. Is there any way I can substitute it?
I followed the recipe exactly the first time I made. Amazing. I never review but it’s so delicious. I made it again and used only one half scant cut of chocolate chips. Amazing. I didn’t miss the other half at all. Nothing in the recipe, as far as I remember, said to squeeze water from zucchini so I didn’t. Why add extra steps? I sent a piece with my son’s friend and he told my son to tell me the bread was delicious.
I’ve made this recipe over 20x in the last two years and it’s always a hit! Froze a few loafs last summer and it was a great middle of the winter treat from summer. I use bread flower (higher protein content, more firm) and add 1/2 cup flax seeds as well. I also use 2 cups of shredded zucchini and just double the butter vs. mixing the oil and butter. Just a few modifications over time to this fabulous recipe!
my chocolate cake
Wow, just wow! Didn’t have brown sugar so just used white. Still awesome! Hubby said holy cow this tastes just like chocolate cake!
Delish! Used the finest blades on my grater so the kiddos wouldn’t know zucchini was in there, and it was undetectable. This will be in the rotation!
Do you know how many mini loafs you can make from this recipe? I have mini loaf pans but I don’t know how many this would make.
Insanely delicious!!
This bread was so good. I added a touch of ground cloves like my mom used to do and it brought back so many wonderful memories! I baked it for 60 min out of habit with banana bread, but would reduce to 55 next time.
Delicious. This is the recipe I will always use. It is so good It doesn’t even need chocolate chips. Made a double batch of muffins and a regular loaf pan.
Thanks for the great recipe. This is my family’s favorite.
It is ridiculous how many of these I have had to make this week. It is a huge hit. Fabulous recipe!
I am so glad to have found this recipe. I made a double batch using Hershey’s dark chocolate cocoa. The batter was delicious and the cakes came out airy with chunks of chocolate. I still have some shredded zucchini to use up so I’ll be firing up the oven for another 2 and freezing them in slices. Thank you so much!
People often ‘turn up their noses’ when you say “Zucchini” – but not for this recipe!! It’s the BEST!! I’ve made it numerous times and it’s always moist, richly chocolatey… my favorite ‘health food’!! haha! Next time I plan to use gluten-free flour and a substitute for butter/oil as so many of us have increasing food issues. I DON’T want to give up an occasional piece of this delicious bread that’s better than chocolate cake!
Delicious! Follow it to a T and it is delicious, moist chocolate goodness.
I can’t wait to try this recipe today! We’ve got an excess amount of zucchini from our garden and need to use them. Has anyone tried almond flour vs regular flour? Curious! Thanks!
Wow! This was so delicious and easy to make. I would definitely make it again. Thank you.
Really delicious recipe and is a nice rich chocolately treat! I greased a muffin tin instead and baked these as she suggested for the bread but cooked for 18-20 mins (did the toothpick test to make sure they were done). I sprinkled a little coarse salt on top…..a family pleaser! Made exactly 12 muffins!
Made this today with some free zucchini. So yummy!
Just had 2 slices, it was beautifully moist & delicious. Being a huge lemon anything fan, I will double both the lemon juice & zest. A near-perfect recipe, thank you!
Second year making this recipe! It’s so delicious! Not complicated and leaves you with a nice rich, chocolately, moist bread! The zucchini makes it feel healthy…highly recommend
*Fan-flipping’-tastic!*
This is so good!! Moist, and enough chocolate for me…which is mind-bending!
Instead of Dutch processed cocoa, I used Ghiradelli Sweet Ground Cocoa, and I used 3/4 cup of brown sugar instead of the proscribed 1.5 cups. There was so much batter that I made two loaves. Baked for 47 minutes at sea-level altitude.
Wonderful recipe!
I just finished making the chocolate zucchini bread… have made it several times now, and it always is so delicious. I made the lemon zucchini loaves earlier today and will freeze them. I made the lemon zucchini bread for our church fellowship time last week, and everyone wanted the recipe. It may be my husband’s favorite, as he loves anything lemon. I’m looking forward to trying the coconut version next. Thank you for making me look good in the kitchen.
Thank you for this recipe! It’s amazing and highly recommend warming up each time. The chocolate melts into gooey yumminess! Also loving the lemon zucchini bread recipe.
How can I make it gluten free
Substitute the flour with all purposes cup for cup GF flour. I never really go wrong doing that.
I have lost track of how many times I have made this wonderful recipe but over the past two months I have gone from making 1 loaf to 4 at a time. Why? because my neighbours and family gush every time I bring them a loaf. I have harvested the last of my zucchini this weekend so today’s bake is somewhat ceremonial so it will be just a little bit richer and a little more chocolatey 😉
Thank you for posting this awesome recipe.
You are welcome!
Just wow!! I chose your recipe based off the reviews and I can say it definitely lived up to the hype!! I have issues with breads and cakes turning out dry due to my oven but this was just perfect!!! Extremely moist and so so good!!! I used dark chocolate in mine and a little extra zucchini. Can’t wait to bake again!!!
Glad you loved it!
These work really well as muffins too.. bake for about 25-30 minutes.
Thank you! I was just searching for this exact info!!!
I’m looking forward to making this tonight! I have a mini muffin pan. How long do you suggest I bake them for?
The BEST zucchini bread recipe there is. I felt like I’ve tried them all, then came across your IG page and decided to try yours. I’m so glad I did cause I’m CONSTANTLY coming back to it! Even my five year old calls them Zucchini Cupcakes, they’re that amazing! (I make them as muffins so it’s easier for my kid to grab) THANK YOU FOR THIS RECIPE AND NEVER TAKE IT OFF
Great recipe!
This is so yummy! I added 1tsp cinnamon to add a bit of depth, and it was delicious. Rave reviews. I am a peanut butter lover, and spread some on a slice for breakfast. Mmmm! I baked up a batch of mini-loaves and keep them in the freezer. When unexpected guests arrive, I can quickly pop one or two in the microwave for a lovely snack with coffee.
I haven’t made this yet, but I plan to. Any suggestions on adjusting the recipe to high altitude?
Hi, I follow King Arthur Baking Resources for high altitude tips. Their suggestions work well, such as increase in temp, increase in flour, etc.
I haven’t tried this recipe yet but have tried other recipes before and failed. So I just have a few questions: you don’t need to grate and squeeze all the liquid out of the zucchini? Do you really mean pack the zucchini when measuring? The prior recipes I’ve used said squeezing out the liquid is a must but forgot to mention measure the zucchini before squeezing out the liquid and don’t pack. My recipes came out more like spice bread and too moist, if there’s such a thing. They didn’t rise. Appreciate any feedback.
I measure before squeezing out any liquid and don’t pack. But I just squeeze out the zucchini if it is super water and I don’t squeeze it dry. You want some moisture so the bread is moist.
I loved this recipe. I doubled it and used a Bundt Pan and made a glaze for the top. It more like a wonderful dense old fashioned chocolate cake. Yum.
Hi I’m doing these as muffin how long do I bake them??
18-23 minutes, check early to be safe. Every oven is different.
Fantastic recipe!!! Even my husband, who is not a fan of zucchini and chocolate loves it. I want to make a very black version of it for Halloween, could I simply replace the regular cocoa powder with black cocoa powder?
Just made this. The zucchini I had shredded made 2 cups, but it still turned out fine with the extra zucchini. Moist, light and tastes like cake. Yum!
I have no idea what happened, but this batter did not come out as batter but super thick like cookie dough.
Mine too! It was disppointing result. Bread was dry!! 🙁
Great recipe!
This recipe is amazing, I can’t believe I never tried looking for a chocolate zucchini bread before! It does not last long in my house.
A few tips, having made this several times: you can reduce the oil and butter a tad. Quickbreads with fruit are usually plenty moist. I reduce the sugar a little bit, but not much because the dark, bitter chocolate flavor is quite intense and the zucchini is of course not sweet on its own. I would recommend chocolate chips and not chunks because chunks melt and will disappear into the bread. Lastly, you can make a dozen muffins with this – I set the timer for 25 minutes but could have pulled them out a little earlier. If you put them in the microwave, it’s like a molten lava cake in your mouth 🙂
incredible recipe. everyone LOVES when i make bread or muffins. thank you!!!!
This is fantastic! Just the right amount of chocolate & wonderfully moist. Did not make any changes. Positively delicious!
Hi Maria, the shredded Zucchini are supposed to keep all their moisture? No squeezing at all? Thanks!
If it is super watery you can squeeze a little moisture out but don’t wring it dry! You want the moisture to keep the bread moist.
My girlfriend made this recipe a few times and I just love it ! Today I decided to make my own! Let me tell you this bread is AMAZING! It’s super moist and chocolatey. You can’t even tell there zucchini in it! That’s the best part. If I could give this 10/10 I definitely would. This is my favourite chocolate bread! Will be making many more times. My son even loves it and he’s a picky teenager ! He couldn’t believe there’s zucchini in it.
Have made this multiple times!
This time used 1/2 cup unsweetened apple sauce to replace the fats and used Lilys Semi-Sweet style chocolate chips. 1 pan made 16 slices at 140 calories per slice for my ingredients. I like using the sugar blends, but was unable to find the brown sugar one this time around.
my go to recipe for zucchini bread. thank you for the recipe!
fantastic treat and the kid eats it up! sometimes i sub in oat flour but no matter what – bread or muffins – it is amazing. thank you for your wonderful recipe!!
You are welcome! I am glad you loved the recipe.
Made this and it turned out perfect. So moist and my grandchildren like it too!!
My husband is diabetic and I’ve been experimenting with different recipes, making them diabetic friendly. I replaced the brown sugar with Truvia Sweet Complete brown sugar replacement, and used sugar free dark chocolate chips. It turned out great and my husband loved it!!
Thanks for sharing. Glad it worked out!
If i don’t have sea salt can i use table salt?
Yes!
I love this recipe. I make small loaves to share & mini loaves to eat like brownies.
Fun!!
So, I made this and followed the recipe. Nowhere in the recipe does it say to
Squeeze out all of the water. I guess I should have done that because it was to wet.
This is the best chocolate zucchini recipe I have ever tried! Easy and delicious. Thank you for including the nutrition info.
It really is the best:)
I was doubling the recipe and despite adding some of the doubled ingredients out of order, this made 36 wonderful mini muffins and 7 regular size muffins. I used a brown sugar free substitute. Great recipe!!
Awesome!
Just made two loafs with a zucchini from my garden. This is so good! I enjoyed it with a glass of milk. I told my husband this bread is very dangerous!
Ha! My favorite kind of dangerous:)
Do yourself (and those you bake for) a favor: double the recipe! Everyone is going to want some of this delicious treat. Great chocolate flavored and very easy to make. The second time I made this, I used almond extract because I like the flavor combination of almond and chocolate. Thank you for the recipe!
Doubling the recipe is a VERY good idea:)
I’ve made this for the last 2 years and my husband LOVES it. So does everyone else I’ve made it for. Thank you for sharing this delicious moist chocolate bread recipe.
I made this Zucchini bread with the first Zucchini from my garden. It was absolutely delicious! Even my picky teenager loved it! I’ll definitely be making it again. Thanks so much for the fantastic recipe!
It’s the best. Glad you loved it!
This recipe is magnificent! Thank you for sharing!
You are welcome! It really is the best.
This was delicious. It is a definite do-again. It is so moist. You cannot tell zucchini is in it. I did use my Ninja food processor and not my grater. Great recipe
Absolutely exquisite recipe. I made it following the directions exactly and
the bread came out just perfect! Easy, too! I will definitely make it again.
I make A LOT of loaves every summer:)
Turned out awesome. Thank you for sharing this
I made these into mini muffins for my in home daycare and they were a huge hit! Super moist and yummy, but not too sweet. I did mini chocolate chips in the batter and put a couple big ones on top of each muffin. I cooked in a nonstick mini muffin pan for 15 minutes and they were perfect. Batter made 48 mini muffins.
Thanks for sharing.
Hi there, I am looking for a recipe without white flour.. can I replace the all purpose flour with rye flour or do a mix of flour for a healthier option?
I haven’t tried rye flour. You can use whole wheat flour.
I make this every year! It’s so dang good and freezes wonderfully!
I put some in the freezer today:)
We thought this was terrific. I used coconut oil in mine. My loaf baked much faster, though, and I’m glad I caught it in time! You can’t even tell there is zucchini in it! We keep asking each other how it disappeared! I will for sure make this again.
Yahoo! Glad you loved it.
I have to come back and review again. This recipe is not a 5 star. It’s a 10 star! I have made it 3 times already. I used grapeseed oil, not coconut and regular butter. I also put my zucchini in a food processor instead of grating it. It is absolutely the best zucchini bread I have ever tasted.
Ha! YES!!
I’ve made this Zucchini bread multiple times. It’s very moist and delicious! It disappears fast. Thanks for sharing the recipe.
You are very welcome.
The BEST zucchini bread I’ve ever had! Making another loaf today to take to work for my coworkers. I did add a half teaspoon of cinnamon and a teaspoon of espresso powder. It makes the chocolate flavor richer. I use a premium Dutch processed cocoa powder I bought off Amazon. It’s pricey, but so worth it. I’m going to enter this one in the county fair next year…I’ll let you know how it does.
Love this recipe!
Definitely a good recipe but the next time I will be adjusting it because it was too moist just does not stay together after baking 70 mins and squeezing the zucchini very well. I would just do 1 cup of zucchini and if you use plant based butter skip it or the oil because it is way too much. And I would do only 1/4- 1/2 cup chocolate chips.
Terrific recipe. There are lots of good recipes out there but I picked yours because it was easy to get to and didn’t have a ton of ads popping up all over it. I avoid those like the plague. I know that’s how you make money but some of them I can’t even get to the recipe. So thank you for having a great Receipe and website.
Thanks!
Was awesome, everyone loved it!
So good! Even my kids that don’t like zucchini asked for seconds, thirds, and fourths.
Hi this is delicious! But how do you get it out of the pan without it falling apart?
Let it cool completely. Go around the sides with a butter knife and it should come right out if you greased the pan well.
This chocolate zucchini bread is absolutely delicious! Thank you for the recipe
You are welcome.
This was so good I doubled the recipe and use 4- 7 1/2 x3 3/4 x2 1/4 pans. I did use mini chocolate chips and chopped walnuts. I also added 1/2 t. Of good cinnamon also. This bread just melts in your mouth its so moist
Thank you I will be making this often
Currently making this, it smells soooo good! It was hard to not eat the batter all by itself. So yummy!!!
My family loved this bread. It tasted like a moist chocolate cake. This is a keeper!
I make it every year!
Wonderful cake! Easy to make. I followed the recipe but used paper towels to take some of the moisture out of the zucchini before adding it. I also added walnuts! Very rich and SO good. Will make this againe
Just made this using zucchini out of my garden. Absolutely to die for….so chocolaty I don’t anything else for my sweet tooth. Definitely a keeper for future use. Thank you so much!!
Excellent! I made a double batch and added the instant coffee power and cinnamon, as someone else suggested. I also did not add the extra chocolate chips on top. They cooked quickly. My zucchini was very freshly picked, so it was nice a moist. I did gently squeeze out some of the moisture from it, but not very much.
Very tasty. Excellent recipe. I will definitelyake it again.
I used gluten free flour and coconut oil. Baked for 45min in a light aluminum loaf pan.
Very tasty. Excellent recipe. I will definitely make it again.
I used gluten free flour and coconut oil. Baked for 45min in a light aluminum loaf pan.
Love this bread and so does my family! Moist, delicious, and just like cake. Thank you for sharing this recipe!!
So delicious
This is the best chocolate zucchini bread!!! It’s an easy, never fail recipe. I’ve tried many different breads recently and this one is by far the moistest one I’ve made. Thank you!!!
It really is the best:)
Do you squeeze the zucchini?
I made 2 loaves of this today and it’s so chocalatey delicious! Shared the link with others. Thank you for this recipe!
Thanks for sharing!
Has anyone tried this with a sugar substitute? Like Splenda brown sugar? Have one following the recipe, only adding some espresso powder and cinnamon, in the oven now. Would like to try and make one my dad can enjoy!
Very moist and delicious! A keeper!
Thank you for sharing
I actually made two mini loaves instead of 1 larger one & shared one with a friend. Try putting it in the fridge & have a small slice with some red wine. AWESOME!
Perfect! Thanks for sharing.
This was amazing. Made it for my kids and they said they would hate it because they hate zucchini – they were wrong. They’ve asked me to make it again every day since we finished it. It also freezes very well!
Glad you love the recipe!
Delicious and easy
I’m writing this review as I’m munching on the loaf I made last night. This is too good and I have no self control! The sweetness isn’t overbearing and its just so rich and moist. I can’t wait to make this again. I am not a baker what so ever, but this recipe was super easy to follow. Thank you for this!
I am so happy you loved the bread.
Even though it never said to, I shredded the zucchini and drained it overnight and gave it a pat down before I stirred it in. It came out very moist. It’s extremely chocolatey. Great with a cup of tea.
Seriously this is the best zucchini bread or cake I ever made..Been baking for 50 years! Neighbor shared her abundance of zucchini and I buy fresh eggs from her too and found on my favorite pastime Pinterest. Thank you for sharing! I will be following you like a dog drooling:)
Thanks for following:)
I have used this recipe a couple of times and it is sooo delicious. It has a strong chocolatey flavor that I absolutely love. My only criticism is that the recipe makes a small loaf. Double the ingredients if you want more. But this is definitely a go to recipe for chocolate zucchini bread. It tastes like a rich chocolate chocolate chip muffin.
Oh my god, this recipe is delicious. I make a lot of zucchini bread but I’ve never done chocolate before and this is unlike any zucchini bread I’ve ever had or made. It tastes more like chocolate cake. I reduced the amount of butter and oil by a third and increased the zucchini to a very generous 2 cups and it was still moist an absolutely delicious
I am so glad you enjoyed the bread.
This recipe is delicious!! I made two breads today & it’s a family favorite. Definitely a 5 star recipe!
Yay!!
This was an easy recipe and soooooo good! I don’t know how anyone wouldn’t love it. Even better the next day. I didn’t put any chocolate chips on top. Put them all in the batter. Otherwise followed the recipe exactly. Will definitely make again!
I make this recipe A LOT:)
Simply delicious, entire family enjoyed them!
Yahoo!
Just made these. So Good. The only charge I made was using mini chips and using a mini muffin pan. I baked them16 min., they came out perfectly.
Perfect!
Hi. How long did you bake your mini muffins for?
Made this today with some shredded zucchini had frozen earlier this summer. Amazing! Used the recipe exactly and it turned out very well, good chocolate flavor and good crumb. I might cut the oil out next time and just use the butter, just to see how that works. I need as many zucchini recipes as possible, it’s the one thing I can always rely on in the garden. Thanks!
We have lots of zucchini recipes:)
Easy recipe. It’s most, chocolately, tastes delicious.
The butter and oil mix was perfect. Butter for the taste oil for moisture and tenderness.
I used yellow squash which I grated in the food processor.
I doubled the recipe.
I used a bundt pan. It raised beautifully.
I had a little batter left over which i baked in a pyrex bowl. That was for the baker. Mmm
A winner!
Perfect!!
I put a little bit less sugar than the recipe called for, but it came out really good!
I substituted almond flour and did not have enough zucchini so supplemented with shredded carrots. It was absolutely delicious and moist, a rich chocolate flavor, more like a cake. I made two small loaves and froze one. I will definitely make again it was so easy
Glad it worked out!
Can this easily transition into muffins?
thanks
Yes, just reduce the baking time.
This is dangerously good! I have my favorite walnut zucchini bread recipe that I love, but I have always wanted to make chocolate zucchini bread with zucchini from my garden. I’ve never seen a recipe to entice me. This one did. It has a deep, rich chocolate flavor and is super moist. I made a double recipe and will freeze one. I wish there were a way to attach a picture to show how dark and chocolatey it looks. Mine looks a little higher than the picture in the recipe. That may be the size or shape of my pan. This recipe is a keeper!
Could I use salted butter?
Yes!
The amount of ads is ridiculous. I couldn’t even get to the recipe
Anna, almost all recipes have a skip to recipe button at the top of the page. This one says, “view recipe”, but it’s at the very top of the page. No need to scroll through, just hit the button and go right to the recipe.
Amazing! Very rich, more like chocolate cake with less guilt. My two young girls LOVE this recipe! I have made it multiple times this summer. I really like using three small bread pans (reducing bake time to 40 mins). I also like using mini chocolate chips, nuts would be great too.
This is amazing! I have altered it to be Gluten, dairy and egg free and it always works out. My egg substitute is unsweetened applesauce. The cake is super moist, like a cake brownie. Very chocolaty too. Wish I had increased the Zucchini because I couldn’t tell it was in there.
Very dry. Disappointing, to say the least!!
My family liked this recipe but I didn’t find it quite sweet enough. I would increase the sugar to 1 cup next time. The zucchini was completely undetectable and based on other recipes that I have seen and tried, I wonder if more could be added.
However, the texture was great, it rose really nicely and looked great on a plate. 60 minutes was a perfect bake time and the bread was very moist.
At least 4 of my friends and I have been using this recipe for the last few years and LOVE IT! I make it gluten free at times (usings Bobs Red Mill All Purpose Baking Flour), and it’s absolutely as fantastic as the original recipe. Calling it bread is a stretch, let’s face it – it’s cake, no frosting needed!
No sugar ?
There is sugar in the recipe:)
This is fabulous! I have given it as gifts and everyone LOVES it. It’s definitely a family favorite so I froze a lot for the winter/spring. Thanks so much!!! Anna
So glad you love it.
The sea salt… It’s the little bits of sea salt that pop up in the same mouthful as the chocolate chips. That’s what sold me when I first tried this loaf at a get-together. I immediately asked for the recipe and now here I am… Enjoying it once again. So quick and easy to make. There is zero trace of zucchini while you’re devouring each slice. But man… Did I mention the sea salt interspersed with the sweet chocolate?
Very Moist! Very Chocolatey! I chopped up some dark chocolate bar and put chunks on top.
Really Good! Frozen, then microwave and top with Vanilla Ice Cream!
I’ll be making this for the second time tomorrow. It’s absolutely delicious. It feels light but delicious chocolate flavor and great texture.
Glad you loved it.
By far my favorite zuchinni bread recipe! I use muffin tins instead of making it into bread! Also add some shredded carrot to sneak some more veggies into my picky eater
So so yummy!
My wife tried this recipe last night. It is by far the best zucchini bread recipe that I have ever had in the last 60+ years! Wow! I look forward to viewing as well as making many more of your recipes.
Thank you… And, thank you again!
YAY!
This recipe is absolutely fantastic! Dessert like chocolate zucchini bread. Super super moist. Incredible!
My daughter is recovering from surgery. She has little appetite. I made this bread, and she is happily eating a slice. Thank you for taking the time to craft such a delicious recipe.
You are welcome. I hope she feels better soon!
This was SO good and very moist. My husband was skeptical at first but really loved its earthy & chocolaty flavor. My son can’t get enough of it. We followed the receipt almost exactly but our zucchini was rather large and made 2 cups worth. We added it all and it was no issue. We’ll definitely be making this many times again. Thank you!
Glad you loved it!
One of the yummiest ways to sneak zucchini into the family…they have no idea and just devour this everytime..
Freezes well also
I love having a loaf in the freezer.
One of our families go to recipes. We love this and love making it for friends and family. Delicious!
Amateur baker here, my bread was a lil dry and I could definitely still taste the zucchini. Any tips on how I could fix this
Absolutely delicious! Have made it numerous times. A family favourite!
Yahoo!
I made this and it was super delicious and moist!
To me, it tastes like a cake brownie. Next time I might try making it in a 9×9 pan to make it more like brownies instead of a loaf pan.
So glad you loved the recipe!
Delicious! This recipe is a keeper. I didn’t measure the zucchini, it was roughly 2 cups I think, came out perfect. Not too sweet, perfectly moist and chocolaty. I’ve made a few of these over the years, this is the best by far.
It’s the best!
Do you use the zucchini as is, or squeeze out moisture?
Don’t squeeze out all of the liquid or your bread will be dry.
Delicious, moist and freezes well.
Y’ALL!!!! If your doctor says eat more vegetables, you have to make this! LOL! So good. I was skeptical when the batter came out very thick but once I added the zucchini it was perfect. My daughter gave me a huge zucchini from her garden and I was tired of squash, but didn’t want it to go bad. This recipe was exactly what I needed. Highly recommend.
Ha!! It is a great way to get in some veggies:)
It is delicious! I actually forgot to add the oil- it’s not necessary! So moist and flavorful, so not sure what would change had I remembered to add it.
Glad it turned out!!
We love this recipe! We made it 2 weeks in a row. It feels like you are eating dessert and you’d never know it was full of zucchini! After shredding zucchini, I chopped it so there wasn’t any long strings of veggie. Thank you for sharing recipe and helping us use up some of the zucchini that is overflowing in our garden!
My favorite too!
How many zucchini does it usually take to equal 1.5 cups shredded?
Absolutely incredible. Used the coconut oil option and added a tsp of espresso powder. Better than brownies!
Perfect! Thanks for sharing!
This turned out to be one of the best chocolate “cake” I have ever had! So moist, delicious! I made it the first time 5 days ago and here I am making double batch do I can give one away. Great way to use zucchini and eat it! I follow the recipe to the t and I couldn’t believe that chocolate cake could taste do chocolatey without expreso powder and so moist without buttermilk but it is. Thank you for sharing this amazing recipe!
Ha! Yes, it does taste like cake:)
Delicious, and a great way to use up some summer zucchini. I did a finer shred and poured off excess liquid from my bowl (but did not squeeze the zucchini at all) – watched the vid AFTER I did that, but it was all good. Made 3 mini-loaves, baking for 35 minutes. Perfect!
Glad you loved the recipe. The perfect way to use up the zucchini!
This is the best chocolate zucchini bread I have ever tasted!! It tastes better than regular chocolate cake!
It really is the best!
Oh, my gosh! So moist, so chocolate-y, so delicious. This recipe is a must for chocolate lovers! Forget all the other ones, and make this Chocolate Zucchini recipe. You won’t be sorry!! I followed the recipe exactly but baked it in mini loaves (3) for 35 minutes.
Glad you loved the recipe. Thanks for sharing!
This can handle some adaptations and the end result is stunning – addictive bread that tastes great with salted butter or vanilla whipped cream.
I made these changes: added a half cup of sourdough discard, 1.5 tsp instant coffee, subbed 1/2 cup applesauce for the oil, subbed 2/3 of the sugar for stevia, subbed 2/3 of the all purpose flour with whole wheat. I also used salted butter and still added a pinch of diamond crystal salt. Yum! Shared with my neighbor and got a “This bread is DELICIOUS” review
Made this for work and got a 10/10, no one new the “Chocolate chip muffins” were the chocolate zucchini bread until I told them. They were delicious!!! Great recipe!!
Yay!!
My family can’t get enough of the chocolate zucchini bread
I’m new to baking with zucchini, and my sweet tooth saw chocolate and had to try it. Do you have recommendations for egg and butter substitutes when baking? I have a child with milk and egg allergies, and want to try to find things he can enjoy as well.
You can try a flax egg.
With the chocolate chips on top, couldn’t turn it over to get out of pan (chips were still melty.)
Completely fell apart trying to remove it from the pan. Pieces tasted good, though.
You need to let it cool b4 removing it. I was baking all day when I made mine. Pulled it out at 10pm. Set it on the stove ,went to bed, came right out of the pan at 7 am. Still delicious and moist.
Line the pan with parchment paper next time. The parchment paper should overhang the sides of the pan by a few inches. Use binder clips or “chip clips” to hold the paper in place while you pour the batter in. Remove the clips before placing the pan into the oven. When the bread has cooled in the pan for 15 minutes or so, just carefully pull the bread out of the pan using the parchment paper overhangs.
This is the best chocolate zuchini bread I’ve ever made! I’m going to try it with pecans next! Thanks for this doubly chocolate deliciousness! Great to use all that summer zuchini!
It is the best! Glad you loved it!
I used mini chocolate chips and it was great. I also added 1/2 tsp butter emulsion, just because I saw it on my shelf. Also used 50/50 Hersheys Special Dark Cacao and Guittard Cocoa Rouge. After buttering the dish, I sprayed lightly with Pam spray and had no issue with it coming out of the pan. This was fabulous! A new favorite. I’m planning to make again this week.
I can’t stop making this recipe during the summertime!
This is definitely my new favorite recipe. My husband has had 3 pieces already. I did double this recipe and made two loaves, so I could share one with my grandchildren!
So glad you love my recipe!
Every once in awhile I run across a recipe that’s a ten! This is one of those. Chocolatey, super moist, delicious! I’ve made it twice now. The only change I made was to bake it in a large Bundt pan which required doubling the recipe.
A bundt cake would be fun!!
This is the best I made it I son-in-law says I don’t believe she put zucchini in that I can’t taste it it’s delicious so I’m gonna make three more and freeze them so whenever we want them we got them. Thank you very much for the recipe.
You are welcome:)
Would yellow Zucchini work? Our grandpa just gave us some huge yellow zucchini’s and were looking ways to use them.
Yes!
Excellent!!!!
Thank you!
Just about to make your recipe
This is the best chocolate zuchini bread! It taste like brownies! It’s perfect! Used semi sweet chips and coconut oil. I have a garden full of zuchini bread. I’m doubling the recipe and freezing it! Any idea on how to make tomatoe bread? Lol??? We have lots of those too, how about corn?
Thanks so much for this amazing chocolate bread!
Ha! I have never made a corn or tomato bread. Maybe I will have to work on a savory recipe:)
Love this recipe!! Can I double the recipe and bake it in a Bundt pan?
I haven’t tried it but that should be fine.
Wow! It is a good thing I selected the 2x option when making this for the first time. We devoured one loaf the first day! It was irresistible. This is the most delicious version of Chocolate Zucchini bread I have made. A real keeper.
This is a real keeper! But don’t opt for making only one loaf! You are going to want two for sure.
This is the fourth time I’ve made it and it is awesome. I froze some of them. is the fourth time I’ve made it and it is awesome. I froze some of them. Thank you so much for the recipe especially Since there’s a Lotta zucchini out there
Smart to keep some in the freezer!
This is the best Chocolate Zucchini Bread recipe. It cake is rich, indulgent, and super moist. I will definitely be baking it again. It is now a family favorite. Thank you so much for sharing the recipe.
❤️
You are welcome! My favorite too:)
I’m going to make this! So excited! How important is unsalted butter vs salted butter?? And will cacao powder work in place of the cocoa?? Thank you!!
I used cacao and salted butter and the flavor was still amazing.
You can use either butter and cacao powder will work, it might have a darker chocolate flavor.
I have made this 4 times this summer. One important step that isn’t in recipe – grate your zucchini and wring out excess water with a cotton tea towel or cheese cloth.
I used sugar free chocolate chips from Costco last time. Seems a little healthier but the regular semi sweet chocolate chips have better texture and taste better too. I give this recipe a 10!!! Also, the Hershey cocoa works fine in this recipe. Wasn’t sure where to find Dutch cocoa.
This is delicious! This bread was moist, light and oh so chocolaty. I added a 1/2 tsp. of expresso powder but it would be excellent without it.
It’s the best!
Any suggestions for making this in a 9×13 pan ? Cooking time and temp? Thanks!
I think a 8×8 pan would be better!
Really delicious! I swapped dark chocolate chips in, and it was perfect. I would make this again and plan to.
Yahoo!
This is so good! It’s the perfect sweetness and has a great chocolate flavor. And it’s so soft and moist! My only complaint is that my zucchini bread stuck to the loaf pan terribly, but that was likely user error. I sprayed my pan with cooking spray, but I’m going to try again with butter this time and see how it goes. Thanks for the wonderful recipe! It was a huge hit with my family 🙂
I made this last summer and it was delicious! I am making it again – Can I put it in mini loaf pans instead of one big one? I have four loaf pans. I would assume the baking time would decrease then? Thank you,
Yes, just decrease the baking time.
Is it possible to make them as muffins instead of bread?
Yes, just reduce the baking time.
Just made this and its absolutely delicious! So moist!
Yay!
I just made a batch to try out to see how it was for an event i have coming up. I’m thrilled with the out come and this recipe is going straight into my frequency used recipe book! This is some of the best chocolate “cake” I’ve ever had!
Love this!
I have never left a review of a recipe before but I just had to come say this is the BEST baked good I’ve ever made in my life. Perfect recipe!
It really is the best. Thank you for taking the time to leave a review!
Thanks for sharing this AMAZING recipe!!! Wonderful brownie/cake taste and texture! I’ve made this 3 times in the past month or two, absolutely perfect treat during my pregnancy. My edits: Doubled recipe each time and baked in 9X13 pan with same bake time. Used 4 cups zucchini blended instead of shredded, 1.25cup sugar instead of 1.5cup, extra vanilla, and only used coconut oil. Added chocolate fudge frosting 2 of the 3 times.
Just made this with gluten-free flour and my husband loves it.
Oh good! Glad you had success making it gluten-free. Thank you for sharing.
How many pieces did you cut it into? I count macros. I want to find out how much of the cake is 305 kcal.
I came to ask this same question lol
I did make 3 mini loaves, equally as delicious and then made mini muffins using mini chocolate chips. Delicious!
The minis are always so cute!
Great recipe! I was choosing between making my favorite chocolate zucchini cake, (from Joy of Gardening cook book by Janet Ballantyne) and then decided on this bread, because freezing bread loafs is easier than cakes. I wanted to make 3 loafs and freeze 2. I have an abundance of zucchini:)
The bread came out great! The only think to add is if you allow the loafs to cool, and then double wrap them in plastic, and then place each in a freezer bag, the bread can last 3-6 months, not 1 month. Of course, the sooner you use it the better,
Considering the amount of zucchini I have, I plan on filling my garage freezer with quite of few of these babies for the Thanksgiving and Xmas Holidays and gift giving:)
It was a hit with everyone I shared it with. I ended up posting it online for everyone else to make and others did and thanked me for sharing recipe.
I am so glad everyone loved the bread.
This is so yummy. I used no oil, instead I used 1 smashed banana. I also used just half a cup of brown sugar. It came out great. It will b in rotation for sure.
Glad you loved it!
Wow. I normally dont leave comments but this chocolate loaf is DELICIOUS.
So moist and perfect level of sweetness.
I made it 3 times now!! Gonna make it the fourth time!!
Once you start, you can’t stop…ha!
So yummy!! It tastes like a brownie! All four of my kids loved it, and they don’t even like zucchini. Definitely going to make this again!
It is a keeper!
Looks delicious! Can’t wait to make. Has anyone baked this in the little 4×6″ pans? Would like to make several small ones to share w/friends, but not sure how long to bake. Thanks for any thoughts.
I make this recipe in muffin cups all the time. Works great!
I only have one problem with this recipe, there is no baking powder in the above recipe so I just made 3 loaves of flat bread. What a bummer union
I am looking forward to making this tomorrow. Question: I have shredded zucchini in the freezer. When it thaws, it will have quite a bit of liquid. Do I use that or drain it?
Thanks!
Yes, squeeze out some of the excess liquid before using.
Holy cow, this is amazing! My kids love it, my coworkers love it, I love it! It is like a dessert and would be absolutely amazing with a scoop of ice cream. Definitely making this again.
Yahoo! It is the best!
If I could give it a 10 it certain is the best choc brownie style bread . 3 boys who loved it . And I used my Peter Pan squash
Yay! Thanks for reporting back!
Absolutely the best!
It really is!
Ughh! I forgot the butter! Has anyone done that before? Will it dry it out?
I’ve made this 3 times so far and each time is delicious, moist and my kids devour it!
So happy to hear!
Turned out awesome! My daughter and husband love it! Would love a version with a bit less sugar, but it is oh so good and moist.
Yay!
I love this recipe and it turned out so moist. I made two small loaves yesterday and today I decided to make two more as I had one more zucchini left.❤️ I recommend grating the zucchini fine as it I’ve found that it made the zucchini disappear while baking. I will be making this whenever I have zucchini or want some chocolate cake.
Super easy. Super good. I use unsweetened applesauce in place of oil and a bit less sugar. Still divine! I’m on the third batch. It keeps disappearing and I want some for the freezer. This one is a keeper.
So glad you love the bread!
I love this recipe! I forgot how much zucchini shrinks when it’s been frozen. I’m making mini loaves and thought I had enough to make 24 mini loaves. Nope! So, I’m thinking of using banana or strawberries instead. Your thoughts?
I have a chocolate banana bread recipe on the blog! It’s so good too!
Maria… I made this today … followed recipe as written… IT IS THE BEST!! I baked in those small loaf pans aluminum .. bought in the grocery store..like about 8 inches not the tiny ones.. doubled the recipe and baked for 35 min. made 3 loaves.!! So moist and so chocolate yumminess!!❤️
Thank you and I know people are gonna be asking for this recipe!!
I am so happy you loved the recipe! The best!
I have been making this bread every week for months as a daily snack!
I replaced regular flour with almond flour ( I am gluten free) and it is a smash hit! I then add salt flakes with the chocolate chips on top for extra wow! So DELICIOUS!
I am so glad you love it!
This is delicious! I make this in muffin cups on occasion, it is such a hit with my grandchildren. YUM!!
Muffins are great too!
Delicious! Simple recipe that makes a moist, chocolaty bread-not too sweet. I used special dark cocoa powder and love it. Served it at a party as a dessert and got lots of compliments on how good it is. Will definitely make this again.
It’s the best!
This was one of the most delicious things I’ve ever made. I’m not even a huge chocolate fan and I’ve eaten almost half the loaf in a day! The rest of my family would choose chocolate over oxygen so I’d recommend making a double batch if you want any for the next day. It’s more moist than any cake I’ve ever had and the flavor balance was perfect. I often like to change things up in a recipe but I decided to follow this one to a tee and there’s not a thing I would change. I can’t wait to try more of your recipes! Thank you!!
YAY! So glad you loved the bread.
Never tried cocoa in my zuchinni bread but this was a game changer. So delicious!!
You can’t go wrong with chocolate:)
Do you have to squeeze out the water from the zucchini ?
If the zucchini you are using is super watery, you can squeeze out a little liquid, but don’t squeeze it dry. You want the moisture to keep the bread moist.
This is my favorite recipe for get togethers or to give to a friend. Sometimes I use flax eggs (1 Tablespoon flax per 3 Tablespoons water). It comes out super moist! You can easily make this recipe vegan if you substitute the butter and use vegan chocolate chips.
I made up a lot of these loaves the end of last summer and froze them. I’ve eaten a few over winter and they are the warm dessert I need on cold days! It’s just as moist and good as it was fresh. I can’t wait to make more this summer!
Perfect for zucchini season!
Left it in for 45 min and it slightlt burned but thats on me. Other than that it tastes just like how i remember from my childhood! ♡♡♡
It’s the best!
I doubled this recipe and made two loaves. I made a few swaps: all canola oil instead of butter, half whole wheat flour and half AP flour. Turned out so good!
It’s the best!
Mmmm this is good!
The best!
OMG! Fantastic and easy recipe. I’ve tried several chocolate zucchini bread recipes and as far as I am concerned, this is the very best. From now on, my #1 go-to recipe for chocolate zucchini bread. True confession: I added a sprinkle of cinnamon and 1/2 t. of espresso. But honestly, this bread would be over the top with or without my additions. Thank you for such an easy and impressive recipe!
My favorite!
This is my go to recipe for the best chocolate zucchini bread. It’s just like a moist devils food cake with zucchini hidden inside. Love it!
It really is the best!
this recipe is sensational!
Thank you!
Can I use gluten free 1 to 1 flour?
It should be fine.
Fabulous
This is a FABULOUS recipe!! It is my favorite dessert bread to make and it’s always a crowd pleaser. I usually double the recipe to make two loaves- one to eat and one to give away or freeze!
It is the best!
Can this be made into mini muffins instead? Would you change anything up if so?
Yes, just reduce the baking time.
This bread is too die for!! I have shared it with my girls already and it’s only been out of the oven long enough for it to cool off and get a taste test . The only thing I changed was the cocoa powder. I went with dark chocolate but that’s just due to preference for my husband and I. Recommend !!
It’s the best!
My kids LOVED this bread. I’ve made it 4 times in 3 weeks with fresh zucchini from our garden. I was also able to make it dairy free for my son!
Yahoo!
My daughter made this bread after growing zucchini. She laughed when I told her it was the best cake I’ve ever had!! Then told me it was bread. so yummy!!!!!
Ha! Love this!
Delicious!!
Thanks!
Made this yesterday exactly as written and it was absolutely delicious. Super easy to make, not too sweet, with lots of rich chocolate flavor. This is a keeper!
It sure is!
Love the salty, sweet flavor. A hit with the kiddos!
Kids love this too
Yay!
Amazing! Best ever. I did sub white sugar for the brown.
Glad it worked with white sugar too!
Do you squeeze out the moisture from the shredded zucchini? Or just as-is? Thanks!
I give it a little squeeze, but don’t squeeze out all of the moisture or your bread will be dry.
I did not squeeze the liquid out
If I bake them in muffin tins, do I need to change the baking time?
Yes, reduce the baking time!
This is the best recipe I’ve ever made. YUM. I added walnuts and that’s the only change I made. This recipe is perfection. Thank you!
Yahoo!
This bread is so delicious and easy and a great way to use up our bountiful supply of zucchini! We are huge chocolate fans, and you can’t even taste the zucchini. Our six siblings all really enjoy it. Thanks for a great recipe! ❤️☺️
You are very welcome.
Have you ever tried adding red chili pepper flakes or cayenne pepper to this recipe? If so, how much should be added?
Also, have you ever tried adding an orange zest to this recipe? Again, how much should be added?
I haven’t tried either, but you can add a little heat if you want. If you want to add orange zest, I would do a teaspoon, but if you want it stronger, you can do more. It just depends what you like.
Absolutely delicious! Made this as a way to use up zucchini from my garden, and it didn’t disappoint. I don’t have a wire rack, so I didn’t cool it properly, but it still turned out great.
Glad you loved the bread.
This is the best chocolate zucchini cake I have tasted or made. The recipe is easy and everything turns out super moist and delicious. Thank you for sharing. #1 fan
The best!
Can I use olive oil or apple sauce to sub out if I don’t have canola or vegetable oil in my pantry?
Yes!
I made this tonight! My first time ever trying zucchini bread and I was blown away. The only substitutions I made here vegetable oil in place of canola oil and margarine in place of butter (both because it’s all I had) and still turned out so good!!
I am so glad you loved it!
Can you make this as a muffin recipe ?
Yes, just reduce the baking time.
Omg!! DELICOUS!! New staple in my house.
Yay!
The best zucchini bread recipe I have ever made Thankyou for this recipe! I make it all the time especially since the zucchini is coming in from the garden
I am so glad you loved it.
What if I use regular hersey cocoa?
That is fine! It works great!
Are you supposed to peel the zucchini before shredding it?
I don’t peel the zucchini.
I’ve made at least a dozen loaves of this amazing bread already this summer. Everyone loves it. Not too sweet, and extra moist and chocolatey. A coworker didn’t even realize it was a zucchini bread. I’m baking a few for the freezer now. TY for sharing.
I am so glad you love the recipe. Everyone is always surprised when they hear it’s zucchini bread:)
Tried this today – YUM! It’s moved to the top of my zucchini recipe list – thanks for an easy, great tasting recipe!
Yahoo!
Can you Substitute nonfat plain yogurt for the oil and butter?
I haven’t tried it. Let me know if it works for you!
We loved this recipe. I made in small loaf pans so I could freeze. Baked 35 minutes. Also added about a 1/2 cup chopped walnuts. Delicious!
Perfect!
It is a delicious chocolate zucchini bread. I did last night and I have it for breakfast. It is easy to do and well-explained. Love the recipe.
Thank you! A great breakfast:)
I made this today, it was a hit. So moist and delicious. I did peel the zucchini first before shredding it, which completely negated the “green” taste of the zucchini.
I will definitely be making this again.
Glad you loved it!
This was delicious! Made it exactly as the recipe was written. So easy to make! I would add a piece of parchment paper to the very bottom of the dish for easier removal next time. This definitely has eye appeal and tastes as yummy as it looks! I will be making another one as soon as this one is gone —- maybe tomorrow? Thanks for sharing this recipe!
It doesn’t last long at our house either:)
I just made this with only one sub: I used avocado oil instead and baked for 51 mins. It tastes really good, like a very moist chocolate cake with choc chips throughout. My husband loves this and I havent told him yet that it is zucchini bread cuz he hates zucchini lol. I just call it chocolate bread . Great way to sneak in those green veggies! Thank you for a delicious recipe that I will be making again and again.
I am glad you will make it again!
I made this because I had frozen zucchini I needed to use up. It came out very dense and parts of it crumbled and broke off. Not sure what I did wrong.
Delicious!
Used all organic ingredients, but substituted olive oil for the canola (due to the chemical processes used to make it ),
put in only half of the chocolate chips, as it was a bit too chocolatey ( cannot believe that I said that)
Perfect and crazy moist!
Make it all the time now!!!
Can this be done in mini loaf pans , and how much in each pan for a good rise?
HUGE praise from everyone! I’ll make this over & over until my zucchini harvest is gone. 🙂 Thank you for the easy to follow recipe!
Glad you loved it!
I make this zucchini bread every year since I found it on Pinterest, I share it with anyone who has extra zucchini, it’s delicious!
It is the best!
I made this today…used coconut oil instead of the other oils, less sugar (used 1/3-1/2 cup) and gluten free flour – turned out amazing and so tasty and moist! Definitely keeping this on my repeat recipes, especially when I have extra zucchini!
This bread is more of a cake and incredibly moist, it deliciously melts in your mouth. I used 2 cups of shredded zucchini. Serve warmed with vanilla ice cream.
YUM!
how long do I bake if I’m doing three times the recipe?
This recipe came out fantastic! I used it to make a proper loaf then also used it for mini loafs about the size of a cupcake. The mini loafs only took 25 mins to cook and make it easy to take on the go. Thank you for sharing
You are welcome. It’s the best zucchini bread.
I have made this twice now. So yummy! I love it and my family loves it!
Yay!
where do you live
How much zucchini do you put in? I can’t seem to find it.
its so good !
This is the best chocolate zucchini loaf recipe. I’ve made 5 this summer/fall with continuous requests from family. It is so moist, chocolatey, rich without being too sweet. You would never know it has zucchini in it. Definitely a keeper!!
It really is the best!
I’ve made this before and it turned out great. today it fell. didn’t measure oil properly? I added 2 T sour cream.
I’ve made 6 loaves this week! they’re a huge hit in my kitchen. I had a whole box of zucchini going bad so shredded them. I’m so glad I found this recipe so no food was wasted.
Wow, amazing!
This is the nicest chocolate cake/bread I’ve ever made. My partner and friends said the same thing. Thank you for the recipe, my second loaf in two days is in the oven at the mo — smells incred!
I am thrilled you love it!
I love this recipe and I have a question. do you think it’s possible to make this as cupcakes? if so, how long should I try baking? How full would I fill the muffin tin? Thank you!
Yes, reduce the baking time. Probably 18-24 minutes. Fill them 3/4 full!