Zucchini Bread just got even better with the delicious addition of CHOCOLATE! This Chocolate Zucchini Bread is a summertime favorite, and one of our favorite ways to use up all those garden veggies!

When it comes to baking, quick breads are BOSS. They’re easy, delicious, and basically fool-proof, and they’re a great base for SO many different flavor combos!

This Chocolate Zucchini Bread is one of our favorite combinations ever… not just because of the chocolate, but because of the zucchini. Fresh zucchini adds amazing moisture, flavor, and texture to baked goods… and when you combine it with chocolate, it’s even better!

Worried about tasting zucchini in your bread? Have no fear… you won’t! It’s like a magical secret ingredient that can’t quite be detected. It just has a way of making all your favorites taste even better! Once you know, you know.

Ingredients in Chocolate Zucchini Bread

Eggs – This recipe calls for 3 large eggs. To substitute egg whites only, use 2 egg whites for each egg.

Oil – In addition to the zucchini, oil helps to make this bread extra moist and delicious. I used canola oil, which is always my go-to for baking.

Sugar – I used granulated sugar in this recipe. You can substitute brown sugar or use a combination of the two.

Vanilla – You can never go wrong with vanilla in a quick bread. I used pure vanilla extract. You can use imitation or pure… either will work fine.

Milk – For added moisture, you’ll need a little bit of milk. I used 2%, but any percentage will work. You can even use half & half if that’s what you have on hand.

Flour – I used regular all purpose flour. Any type will work, but be sure to follow the substitution guidelines on the package.

Salt – A touch of salt brings out all the other flavors. My advice? Don’t skip it!

Baking soda – Baking soda is a necessary leavening agent in this recipe. To substitute baking powder, you’ll need to use 4x as much.

Cinnamon – I often add a bit of cinnamon to my quick breads. This is an optional ingredient, but it adds a delicious layer of flavor to the bread.

Cocoa powder – The chocolate flavor in this bread comes from unsweetened cocoa powder. For extra chocolate flavor, feel free to add chocolate chips!

Shredded zucchini – Finally… the star of the show… shredded zucchini! You can use peeled or unpeeled zucchini, and the shred size is up to you. (I used finely shredded based on personal preference.)

How to make Chocolate Zucchini Bread

1. Combine the eggs, vegetable oil, sugar, vanilla, and milk. Mix well.
2. Combine the flour, salt, baking soda, cinnamon, and cocoa powder. Mix well.
3. Add the flour mixture to the egg mixture. Mix well, then fold in shredded zucchini.
4. Divide mixture evenly among 2 greased loaf 9×5 inch loaf pans.
5. Bake at 350° F for 50 minutes or until completely set.

Recipe variations

• Add chopped walnuts or pecans
• Add chocolate chips, butterscotch chips, or peanut butter chips
• Drizzle with chocolate glaze
• Substitute yellow squash for zucchini or use a combination of the two
• Sprinkle with powdered sugar
• Add additional spices such as nutmeg or allspice

More zucchini recipes you’ll love

• Zucchini Bread
• Lemon Zucchini Bread
• Butterscotch Zucchini Blondies
• Zucchini Fries
• Cheesy Zucchini Bake
• Zucchini Fritters
• Zucchini Lasagna
• Zucchini Boats

Chocolate Zucchini Bread

Yield: 24

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Zucchini Bread just got even better with the delicious addition of CHOCOLATE! This Chocolate Zucchini Bread is a summertime favorite, and one of our favorite ways to use up all those garden veggies!

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Ingredients

• 3 large eggs
• 3/4 cup vegetable oil
• 2 cups granulated sugar
• 2 teaspoons vanilla
• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 cup cocoa powder
• 1/2 cup milk
• 2 cups shredded zucchini

Instructions

1. Combine the eggs, vegetable oil, sugar, vanilla, and milk. Mix well.
2. Combine the flour, salt, baking soda, cinnamon, and cocoa powder. Mix well.
3. Add the flour mixture to the egg mixture. Mix well, then fold in shredded zucchini.
4. Divide mixture evenly among 2 greased loaf 9x5 inch loaf pans.
5. Bake at 350° F for 50 minutes or until completely set.

Notes

Recipe variations:

• Add chopped walnuts or pecans
• Add chocolate chips, butterscotch chips, or peanut butter chips
• Drizzle with chocolate glaze
• Substitute yellow squash for zucchini or use a combination of the two
• Sprinkle with powdered sugar
• Add additional spices such as nutmeg or allspice

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 194Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 127mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 3g