Chocolate Zucchini Bread Recipe – Love and Lemons

You’ll love this chocolate zucchini bread recipe! Packed with shredded zucchini and gooey chocolate chips, it’s moist, fudgy, and delicious.

This double chocolate zucchini bread is moist, fudgy, and delicious. In the summertime, it’s my favorite way to satisfy a chocolate craving. It tastes just as decadent as a rich chocolate cake, but it’s packed with shredded zucchini. Eating your vegetables has never tasted so good!

Like my classic zucchini bread recipe, this recipe makes two loaves. They disappear pretty quickly in our house, but if you have extra, pop one loaf in the freezer for another day, or share it with a friend! They (and you) will love this chocolate zucchini bread.

Quick note: I recently re-tested and updated this recipe to give it a lighter texture, simplify the ingredients, and use even MORE zucchini! I love the results, but if you’d like to make the old version, you can find it in the recipe notes at the bottom of this post.

Chocolate Zucchini Bread Ingredients

Here’s what you’ll need to make this double chocolate zucchini bread:

• All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
• Unsweetened cocoa powder – It adds rich chocolate flavor to the batter.
• Baking powder, baking soda, and eggs – They help the bread puff up as it bakes.
• Sugar – For sweetness. Granulated sugar and cane sugar both work well here. You could even use brown sugar for richer depth of flavor!
• Vegetable oil – For moisture and richness.
• Cinnamon, nutmeg, and vanilla extract – For warm depth of flavor.
• Zucchini – I grate mine on the largest holes of a box grater to get the best moist, zucchini-flecked texture!
• Chocolate chips – You’ll fold some into the batter to add fudginess to the inside of the loaf. Then, you’ll sprinkle more on top.
• And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Chocolate Zucchini Bread

This double chocolate zucchini bread recipe couldn’t be simpler to make! Here’s how it goes:

First, whisk together the dry ingredients in one bowl and the wet ingredients in another. Add the dry ingredients to the wet ingredients, and gently stir to combine.

Fold in the chocolate chips. Look how chocolatey that batter is!!

Evenly divide the batter between two greased loaf pans (if you like, you can also line them with parchment paper for easy removal and cleanup!). Sprinkle with more chocolate chips, then bake at 350°F until a toothpick inserted into the center of the loaves comes out clean.

Place the pans on a wire rack, and allow the loaves to cool in the pan before digging in. So easy!

Chocolate Zucchini Bread Recipe Tips

• Be careful not to overmix! As with all baking recipes that use wheat flour, overmixing the batter will make the bread dense. Stir until everything is just combined to get soft, moist, and puffy loaves.
• Bake once, eat twice. This recipe makes two loaves of quick bread. They’ll keep well in an airtight container at room temperature for up to 3 days, but they also freeze perfectly. I like to enjoy one right away and slice and freeze the other. To thaw a slice, let it sit out at room temperature for an hour or so, or pop it in the microwave for around 30 seconds.
• Try changing it up! Swap half the chocolate chips for chopped walnuts, pecans, or dried tart cherries. Or, if you have it on hand, use yellow squash in place of the zucchini. Let me know what variations you try!

More Zucchini Recipes to Try

If you love this chocolate zucchini bread, try one of these delicious zucchini recipes next:

Chocolate Zucchini Bread

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Serves 16 (makes 2 loaves)

You’ll love this double chocolate zucchini bread recipe! Packed with shredded zucchini and gooey chocolate chips, it’s super moist, fudgy, and delicious.

• 2½ cups all-purpose flour, spooned and leveled
• ⅓ cup unsweetened cocoa powder, sifted if lumpy
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 3 large eggs
• 1 cup vegetable oil
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 cups shredded zucchini
• 1 cup semisweet chocolate chips, plus more for sprinkling

Cook ModePrevent your screen from going dark

• Preheat the oven to 350°F and lightly spray two 8×4” loaf pans with nonstick spray.

• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.

• In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla. Stir in the zucchini. Add the dry ingredients to the wet ingredients and stir until just combined. The batter will be fairly thick—that’s ok. Don’t overmix. Fold in the chocolate chips.

• Evenly divide the batter between the prepared loaf pans and use a spatula to smooth the top. Sprinkle with more chocolate chips and bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back to the touch. Remove from the oven and allow to cool completely.

I updated this recipe in June 2025 to have a lighter texture and use even more zucchini.
If you’d like to make the old version, I’m sharing the ingredients below. The method, bake time, and temp are the same!

• 1¾ cups all-purpose flour
• ¾ cup whole wheat flour
• ⅓ cup unsweetened cocoa powder
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 3 large eggs
• 1½ cups almond milk, at room temperature
• ¼ cup vegetable oil or melted coconut oil
• ⅔ cup maple syrup
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini
• 1 cup semisweet chocolate chips, plus more for sprinkling