Moist and rich, this chocolate zucchini bread is a decadent variation on classic zucchini quick bread. It uses everyday baking ingredients and about 1 heaping cup of shredded zucchini, and the loaf comes together in just over an hour. The result is tender, chocolatey, and a great way to use summer zucchini.
When zucchini is plentiful, finding new ways to use it is always fun. This recipe started as a twist on a traditional zucchini bread and evolved into a double-chocolate version: unsweetened cocoa powder in the batter plus chocolate chips folded throughout for extra gooey pockets of chocolate. Sweetened with maple syrup and mashed banana, the loaf stays reliably moist every time.
What is in chocolate zucchini bread?
This loaf combines chocolate and summer squash for a tender, flavorful quick bread. The chocolate flavor comes from unsweetened cocoa powder in the dry mix plus semisweet chocolate chips folded into the batter. The zucchini contributes moisture and a subtle vegetable boost without dominating the flavor.
Chocolate Zucchini Bread Ingredients
- All-purpose flour: the base for the batter.
- Unsweetened cocoa powder: gives the bread its chocolate depth.
- Shredded zucchini: 1 cup, liquid removed (about one medium zucchini). Be sure to squeeze out excess moisture so the loaf isn’t soggy.
- Semisweet chocolate chips: optional but recommended for pockets of melty chocolate.
- Brown sugar and maple syrup: both add sweetness and a touch of caramel flavor.
- Unsalted butter and almond milk: add moisture and richness; any milk will work.
- Eggs: help bind the batter.
- Mashed banana: adds natural sweetness and extra moisture; very ripe bananas are best.
Substitutions
Here are a few simple substitutions you can try without changing the character of the loaf:
Flour: Replace up to half the all-purpose flour with whole wheat for a nuttier, denser loaf.
Chocolate chips: Use dark, milk, white, or mini chips—whatever you prefer.
Eggs: Substitute two flaxseed “eggs” (2 tbsp ground flax + 6 tbsp water) for a vegan option.
Bananas: If you don’t have ripe bananas, use 1 cup of applesauce instead.
Milk: Any dairy or non-dairy milk will work in place of almond milk.
Try it!
Easy Zucchini Bread
If you enjoy this chocolate loaf, try a traditional zucchini bread for a lighter, classic option.
FAQ
No, you don’t need to peel it. The skin adds color and nutrients and is tender when grated. If you prefer, you can peel it before grating.
Use the largest holes on a box grater or a food processor shredding disk for quick results. Grate and then squeeze out excess liquid to avoid a soggy loaf.
Sogginess usually comes from excess moisture in the zucchini. After grating, wrap it in a tea towel or paper towels and press or squeeze to remove as much liquid as possible before measuring.
If the top is browning too quickly, tent the loaf loosely with aluminum foil for the remaining bake time.
Storage
After the loaf has fully cooled, wrap it tightly or place it in an airtight container. Store at room temperature for up to 3 days, or refrigerate for up to 5 days for best freshness.
To freeze: Cool the loaf completely, then wrap it in plastic wrap or place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature before slicing.
How to Freeze Zucchini for Baking
If you have more zucchini than you can use right away, freeze shredded zucchini for future baking projects. It’s easy and saves time later.
- Wash and shred the zucchini using a box grater or food processor.
- Place the shredded zucchini in a clean tea towel or between paper towels and squeeze out as much water as possible.
- Transfer the drained zucchini to labeled freezer-safe bags or containers and freeze for up to six months.
To use frozen zucchini: Thaw in the refrigerator or at room temperature and squeeze out any remaining liquid before adding to your recipe.
More zucchini to use up?
If you still have zucchini to spare, try zucchini muffins, oatmeal zucchini cookies, zucchini oatmeal cups, or zucchini waffles for a variety of sweet and savory ways to use summer squash.
Chocolate Zucchini Bread
A simple, chocolaty quick bread packed with shredded zucchini and chocolate chips. Ready in just over an hour and perfect for summer baking.
Author: Emily Richter
Prep: 20 mins • Cook: 1 hr • Total: 1 hr 20 mins • Servings: 12
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded zucchini, liquid removed (about 1 medium zucchini)
- 1/2 cup semisweet chocolate chips, plus more for topping
- 1/2 cup packed brown sugar
Wet Ingredients
- 3 tablespoons unsalted butter, melted
- 1/4 cup maple syrup
- 2 large eggs
- 1 cup mashed banana (about 2 medium bananas)
- 1 cup unsweetened plain almond milk (or other milk)
Instructions
- Preheat the oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
- Grate the zucchini using the large holes of a box grater or a food processor. Keep the skin on unless you prefer to peel it. Place the shredded zucchini in a clean tea towel or cheesecloth and squeeze out as much liquid as possible, then measure 1 cup.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and the drained shredded zucchini. Set aside.
- In a separate large bowl, use a hand mixer or whisk to combine the brown sugar, melted butter, and maple syrup until smooth. Add the eggs and mashed banana and mix until incorporated.
- Add the dry ingredients to the wet ingredients and stir until just combined. Pour in the almond milk and mix again until the batter is uniform. Fold in the semisweet chocolate chips.
- Pour the batter into the prepared loaf pan and bake at 350°F for 30 minutes. After 30 minutes, tent the loaf loosely with foil and continue baking for an additional 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Transfer the loaf to a wire rack to cool completely before slicing.
Tips & Notes
- Zucchini: The skin is fine to leave on and adds color and nutrients. If you prefer a very smooth texture, peel before grating. Always squeeze out excess liquid to prevent a soggy crumb.
- Crust: If the top is browning too fast, tent with foil until the loaf finishes baking.
- Variations: Swap half the flour for whole wheat for a heartier loaf, or use different chocolate chips for varied sweetness.
Nutrition
Approximate per serving: Calories: 229 kcal • Carbohydrates: 38 g • Protein: 5 g • Fat: 7 g • Fiber: 3 g • Sugar: 19 g
Nutrition information is an estimate and should be used as a guideline only.
More of our Favorite…
Zucchini Recipes
- Easy Zucchini Bread
- Healthy Ways to Use Zucchini
- Grilled Zucchini
- Zucchini Muffins
- Chocolate Chip Zucchini Oatmeal Cups
Photography: photos in this post were taken by Ashley McGlaughlin from The Edible Perspective.