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Slices of chocolate zucchini bread on a white plate.

Chocolate Zucchini Bread

Chocolate zucchini bread that’s incredibly moist, not too sweet, and packed with chocolate chips. The grated zucchini dissolves as it bakes - leaving you with a delicious chocolate loaf that's deliciously tender.
Course Breakfast, Dessert
Cuisine American
Keyword Chocolate Zucchini Bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 slices


  • 1 ½ cups grated zucchini*
  • 1 ¼ cup all-purpose flour
  • cup cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter , melted
  • ¾ cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips


  • Preheat the oven to 350F degrees. Line the bottom of an 8 ½ by 4 ½ inch loaf pan with parchment paper, then grease and flour the sides.
  • Gently blot the grated zucchini with a paper towel to remove excess water. 
  • In a medium bowl whisk together the flour, cocoa, baking soda and salt.
  • In a large bowl whisk together the melted butter, sugar, eggs and vanilla extract until there are no chunks of sugar.
  • Gently fold the flour mixture into the oil mixture. 
  • Once almost combined, stir in the grated zucchini.
  • Fold in the chocolate chips.
  • Pour the batter into the prepared pan, and bake for 45-55 minutes until the top is firm to the touch and an inserted toothpick comes out clean (except for melted chocolate chips). 
  • Cool fully before cutting into slices. 


*You do not need to peel the zucchini before grating. Cut off the ends, then hold the zucchini perpendicular (90-degree angle) to your grated to avoid long strands of zucchini. 
Wrap the bread tightly in plastic wrap and store at room temperature for up to 4 days. Bread can also be frozen (after being cooled fully). Wrap tightly and freeze for up to 2 months, then thaw in the fridge.