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Moist, flavorful zucchini bread with a twist: cocoa in the batter and studded with chocolate chips. Double Chocolate Zucchini Bread is a winner every time!

If you’re looking for more quick bread recipes, you can’t go wrong with the very Best Banana Bread Recipe, Classic Zucchini Bread,  Pineapple Banana Hummingbird Cake, or this Chocolate Chip Pumpkin Banana Bread recipe!

sliced loaf of chocolate zucchini bread on a cutting board

Why We Love Chocolate Zucchini Bread

Here we are, in the thick of summer and gardens seem to be overflowing with an abundance of zucchini just begging to be used up. If you don’t have a garden of your own, hopefully, you have some generous neighbors or friends (or customers) willing to share their summer bounty with you, as we do!  If not, you can’t miss the mounds of beautiful squash at the grocery store or farmer’s market. 

This easy chocolate zucchini bread recipe gives you two flavorful, moist loaves of quick bread (bread that doesn’t require yeast) that are loaded with chocolate in every bite! The recipe comes together quickly, it’s a great way to sneak in some veggies, it’s easy to double (or triple), and freezes wonderfully! What’s not to love?! I usually make a double batch so I have some to share and/or freeze for later.

a loaf of chocolate zucchini bread in the pan with a blue towel on the counter

Easy Chocolate Zucchini Bread Ingredients

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

I love quick bread because they are so easy and, well, quick! Usually, there is no need for a mixer and you can have your bread in the oven in no time.

  • grated zucchini – Freshly grated from about a pound and a half of zucchini.
  • strong coffee – You won’t taste the coffee, but it enhances the rich chocolate flavor.
  • all-purpose flour
  • unsweetened cocoa powder – Gives a deep chocolate flavor to this zucchini bread. Do NOT use dutch process cocoa.
  • baking soda – It’s used to increase the volume and lighten the texture of the quick bread.
  • salt  
  • cinnamon
  • granulated sugar – Also known as white sugar, or “regular” sugar.
  • eggs –They help hold the bread together while also keeping it light and fluffy.
  • unsalted butter – You can use salted in this recipe if that’s all you have.
  • almond extract – Adds a wonderful hint of almond that creates depth in this recipe. 
  • mini chocolate chips

    How To Measure Flour Properly

    Did you know THE WAY you measure flour matters? The most precise way to measure your flour is by weight using a digital kitchen scale. 1 cup of flour weighs 120 to 130 grams. If you don’t have a scale measure your flour by scooping flour with a spoon into the cup. Don’t use your measuring cup as a scoop, as it packs the flour down and gives a different measure.

    step by step photo collage for making chocolate zucchini bread

    To test baking soda, place a few tablespoons of vinegar in a small dish and stir in about a teaspoon of baking soda. The mixture should immediately begin to fizz if the baking soda is still active; if there’s little to no reaction, it’s time to replace it.

    This post may contain affiliate links. Please read my disclosure policy here.

    How To Make Chocolate Zucchini Bread

    This isn’t your average, everyday zucchini bread. This one is a special treat full of chocolate! Great for breakfast, a snack, or after-dinner dessert.

    1. Soak grated zucchini in coffee for 5-10 minutes. Then squeeze zucchini to remove liquid.
    2. Preheat the oven to 350° F and grease and flour two 9 by 5-inch loaf pans.
    3. Whisk dry ingredients in a large bowl and set aside.
    4. Beat wet ingredients in a large bowl and gently stir in zucchini. Add the flour mixture to the batter and stir just until combined. Stir in the chocolate chips.
    5. Divide the batter between the two pans and bake for 50 minutes. Cool completely before serving.

    Brew a cup of coffee or grab a glass of milk, and enjoy!

    Kitchen Tip

    It’s very important to be sure you remove excess liquid from the zucchini. Zucchini is 95% water, requiring you to drain it.  So be sure to grate and soak your zucchini first so you can let it drain while you get the rest of the recipe together.

    overhead look of sliced chocolate zucchini bread loaf

    What Makes A Good Chocolate Zucchini Bread?

    Flavor:  Zucchini, itself doesn’t bring the flavor to this party, so a good zucchini bread recipe needs to be full of added flavors!  This recipe brings on the flavor with the addition of cinnamon, almond extract, cocoa powder and chocolate chips.

    Moist:  This is where the zucchini can shine since this summer squash is 95 percent water.  This recipe is unbelievably moist, without any oil!

    Texture:  Zucchini bread should be light and airy, not too dense or gummy.  Both the flavor and the texture of the shredded zucchini should melt into the bread, creating a subtle sweetness and a soft texture.  This recipe does all of that!

    a slice of chocolate zucchini bread on a white plate

    No-Fail Zucchini Bread FAQ

    How Do I Choose The Perfect Zucchini?  You want a squash that is firm and heavy for its size; the skin should be brightly colored and blemish-free. Because they are harvested earlier, smaller squash are more tender than larger ones and have thinner skins; choose squash that are less than eight inches long.

    When Is Zucchini In Season? While most grocery stores and supermarkets do have zucchini year-round, their peak season runs from June to late August. So get them during the summer for the freshest and most vibrant flavor!

    How Do I Store Zucchini? Refrigerate your freshly bought (or harvested) zucchini in a plastic or paper bag with one end open for 1-2 weeks and do not wash or slice it until you are ready to use it.

    How do you keep zucchini bread from getting soggy? To make sure you don’t end up with soggy loaves from all the moisture in the zucchini, be sure to drain the zucchini well or use this trick from Cook’s Illustrated. Simply squeeze the shredded zucchini in a clean dishcloth before mixing it with the rest of the ingredients. Your loaves will end up light and airy, not weighed down.

    Is it better to bake zucchini bread in a glass or metal pan? Use metal pans for quick bread. Metal heats up faster and will result in a better rise and crisp, brown edges.

    9x5 aluminum loaf pan

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    Do you put zucchini bread in the fridge? Loaves can be wrapped with plastic wrap and stored at room temperature for up to 3 days. Like most quick bread, you can freeze zucchini bread. Be sure to cool completely first then wrap the loaf in plastic wrap and then aluminum foil and freeze for up to 3 months.

    Do you need to peel the zucchini for zucchini bread? The short answer is no! There is no reason to remove the zucchini peal, it will melt into the bread.

    Why is my zucchini bread sinking in the middle? This is usually caused by overmixing the batter. When you mix the wet and dry ingredients together, simply stir just until combined.

    Does zucchini bread taste like zucchini? Nope! you can’t taste it.  Zucchini adds flavorless moisture– how cool is that?! A delicious way to eat your greens 😉 

    a pan of chocolate zucchini bread

    Variations To Try

    Vary the flour. For slightly healthier zucchini bread, substitute whole-wheat flour for half of the all-purpose flour. I don’t recommend using all whole-wheat flour.

    Add-Ins: Try adding 1/2 cup walnuts, pecans, pistachios, and/or white chocolate chips.

    Spice It Up: try substituting half a teaspoon of the cinnamon for cardamom.

    Make Muffins: These can also be baked into muffins for an easy on-the-go breakfast or snack! Bake for 18-20 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

    Double chocolate zucchini bread is a tasty summer treat that’s both rich and moist, thanks to the zucchini. Plus, it’s a fun way to use up all that summer zucchini!

    sliced loaf of chocolate quick bread

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    I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!

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    sliced loaf of chocolate zucchini bread on a cutting board

    Chocolate Zucchini Bread

    Yield: 2 loaves
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes

    Moist, flavorful zucchini bread with a chocolate twist: cocoa in the batter, and studded with chocolate chips.

    Ingredients

    • 4 cups grated zucchini (from about a pound and a half of zucchini)
    • 1 cup strong coffee (to soak zucchini in)
    • 2 1/2 cups all purpose flour
    • 1/2 cup unsweetened cocoa
    • 2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon cinnamon
    • 1 1/2 cups granulated white sugar
    • 2 eggs
    • 3/4 cup unsalted butter, melted
    • 1/2 teaspoon almond extract
    • 3/4 cup mini chocolate chips

    Instructions

    1. Place the freshly grated zucchini in a large bowl and pour cooled coffee over and let it soak for about 5-10 minutes. Then, squeeze all liquid from zucchini and place in a dishcloth to remove excess moisture or place in a sieve over a bowl to catch any excess moisture.
    2. With rack in the middle, preheat oven to 350°F. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess
    3. In a large bowl, whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon until all ingredients are well combined, set aside.
    4. In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. Add the melted butter and almond extract and beat until smooth.
    5. Gently stir in the grated zucchini Add the flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.
    6. Divide the batter between the two pans.
    7. Bake for 50 minutes, or until a skewer inserted into the center comes out clean and easily. Let it cool on a rack for 5-10 minutes, then run a butter knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack.

    Notes

    • Loaves can be wrapped with plastic wrap and stored at room temperature for up to 3 days. or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months.
    • Soaking zucchini in strong coffee will enhance the chocolate flavor

      • Make Muffins: These can also be baked into muffins for an easy on-the-go breakfast or snack! Bake for 18-20 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

    Nutrition Information:
    Yield: 24 servings Serving Size: 1
    Amount Per Serving: Calories: 191Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 158mgCarbohydrates: 28gFiber: 1gSugar: 16gProtein: 3g

    Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.

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    © TidyMom
    Cuisine: American / Category: Dessert Recipes

    Originally posted in August 2013. UPDATED July 2021. We spiffed up this post with more info and better pictures! No changes to the original recipe.

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