Chocolate Zucchini Bread Recipe

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This Chocolate Zucchini Bread recipe is a must try! With a hint of spice, a sprinkling of chocolate chips, and chopped nuts, every bite is scrumptious!

We love zucchini bread at my house, and I’ve shared over half a dozen variations. Of course we love this chocolate version, but Pina Colada Zucchini Bread and Lemon Poppyseed Zucchini Bread are two more favorites.

slices of chocolate zucchini bread on a plate



When life hands you zucchini . . . make zucchini bread. Chocolate zucchini bread that is.

Because anytime you can disguise something healthy with chocolate, life is good. I know my day always starts out better if I can sneak a little chocolate in with breakfast. 😉

This bread is nice and moist and has a hint of spice to it. Of course if you prefer the pure chocolate taste, you can skip the cinnamon, ginger, and cloves.

I love the crunch of the nuts, but if you have nut allergies, you can leave them out. Pecans are my prefered nut for most quick breads, but you can use walnuts instead.

Mini chocolate zucchini nut bread loaves on cooling rack

I like to make mini chocolate zucchini bread loaves, because I think they bake up better in small pans. The middle of the bread has a chance to fully cook without the edges getting too brown. Plus you can freeze the extra loaves or share them with neighbors. 🙂

However, I am also including the instructions for a regular large loaf if that’s what you prefer. I like to bake larger loaves at a lower heat to prevent the edges of the bread from overcooking.

How to make Chocolate Zucchini Nut Bread

Ingredients for this bread:

  • oil
  • sugar
  • eggs
  • grated zucchini
  • milk
  • vanilla extract
  • flour
  • baking soda
  • baking powder
  • salt
  • cinnamon
  • ground ginger
  • ground cloves
  • unsweetened cocoa powder
  • mini chocolate chips
  • pecans or walnuts

Preheat oven to 350 degrees. Whisk oil, sugar, eggs, zucchini, water, and vanilla in a large bowl. Stir in dry ingredients, chips, and nuts. Pour into three mini loaf pans that are sprayed with non stick spray and lined with parchment paper.

Bake for about 30 minutes or till toothpick comes out clean. Let cool in pan for 5-10 minutes, then remove to wire racks to cool completely.

Do I need to peel the zucchini for zucchini bread?

No, there is no need to peel the zucchini, just wash and dry it. However, as with all zucchini bread recipes, if you have seriously picky eaters, you can peel the zucchini first. They will not be able to tell it’s there. Aren’t I sneaky?

Can I use regular chocolate chips instead of mini chocolate chips?

I prefer mini chocolate chips, because you get more chocolate flavor in every bite. The larger chocolate chips also have a tendency to sink to the bottom of the loaf. But if all you have are regular chips, they will still work, but I recommend chopping them up a bit.

I don’t have mini loaf pans. Can I make a regular loaf instead of chocolate zucchini bread mini loaves?

Yes, you can make one large 8×4″ loaf. Spray the pan with non-stick spray and fill with batter. Bake at 325 degrees for 50-60 minutes. Let cool in pan for 10 minutes before removing to cooling rack.

Can I make this recipe into muffins instead of bread?

Absolutely. It will make about 18-24 muffins. Spray your muffin pans generously with non-stick spray. Bake at 350 degrees for about 18-20 minutes.

chocolate zucchini bread mini loaves recipe collage

 

 

This tasty bread really is a great way to use zucchini! You’ll love it so much you might just be asking for extra zucchini instead of giving it away. Give it a try and let me know what you think. 

MORE TASTY RECIPES FEATURING ZUCCHINI:

If you like this recipe, please leave a comment and be sure to rate the recipe below! 🙂

Easy Chocolate Zucchini Bread Recipe

 
Yield: 12 servings

Chocolate Zucchini Bread

Chocolate Zucchini Bread
Chocolate zucchini bread with chocolate chips and nuts.
Prep Time 10 minutes
Cook Time 1 hour
Inactive Time 40 minutes
Total Time 1 hour 50 minutes

Ingredients

  • 1/3 cup oil
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups grated zucchini
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • 1 2/3 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/4 cup cocoa
  • 1/2 cup mini chocolate chips
  • 1/3 cup chopped nuts, optional

Instructions

  1. Preheat oven to 350 degrees. Spray three 5 3/4" x by 3 1/4" loaf pans with non stick spray and line the bottoms with parchment paper.
  2. Whisk oil, sugar, eggs, zucchini, water, and vanilla in a large mixing bowl. Stir in dry ingredients, chocolate chips, and nuts.
  3. Divide batter evenly between the three pans.
  4. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5-10 minutes, then remove to cooling rack to cool completely

Notes

-To make in a regular 8x4" loaf pan, bake at 325° for 50-60 minutes.

-The original recipe called for 1 1/3 cup sugar, but I think it is plenty sweet with just 1 cup.

-I substituted a little more than 1/2 cup of the white flour with whole wheat flour and we could not tell the difference. Seriously!

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 267 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 32mg Sodium: 240mg Carbohydrates: 38g Fiber: 2g Sugar: 21g Protein: 5g

See all my QUICK BREAD RECIPES.


Comments

  1. Anonymous says

    This was absolutely delicious!! I have another zucchini bread recipe that uses cranberries, pineapple, and pecans. I thought this was great until I tasted yours! Thanks, keep sharing! Susan

  2. Anonymous says

    This was absolutely delicious!! I have another zucchini bread recipe that uses cranberries, pineapple, and pecans. I thought this was great until I tasted yours! Thanks, keep sharing! Susan

  3. I love this recipe! I am just waiting for my farmer’s market to have fresh zucchini!

    Have you ever turned them into muffins? If so, how long did you bake them?

    • I’m sure that I have, but I can’t remember the exact time. Usually its about 15-18 minutes at 350, so I’d start with that and add extra time if you need to.

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