Chocolate Zucchini Bread

8 servings
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Chocolate Zucchini Bread is a moist, rich and chocolatey quick bread recipe that is full of flavor and texture, and is easy to make. You won’t even taste the zucchini, just rich chocolate flavor!

I’ve made some pretty extravagant desserts, like Iced Banana Nut BreadApple Fritter Bread and Gooey Monkey Bread, but what if you want a thick, moist chocolate dessert bread that is still impressive but a little more geared towards cozy nights in?

Chocolate Zucchini Bread stacked on plateCHOCOLATE ZUCCHINI BREAD

Chocolate zucchini bread is dairy-free, delicious and easy, with a ton of flavor and a classic look. This is also great if your garden did extra well this year and you’ve run out of other zucchini recipes (this may be one of your new favorites.)

Classic Zucchini Bread is delicious to begin with, but when you add chocolate it reaches a whole new level. With the texture of bread and the richness of chocolate cake it’s amazing just how many different occasions you can make it for.

Plus, the cook time for this quick bread makes it so that you don’t have to spend the whole day waiting for the timer to ding. First time trying chocolate zucchini bread? You are in for a treat.

If you like thick bread but aren’t thinking dessert, next time you should try out my recipe for fancy Blueberry Lemon Bread or classic Banana Bread.


  • Grease 9×5 inch loaf pan and dust them with flour.
  • In a large bowl, microwave half the chocolate until it is smooth and completely melted.
  • In a mixing bowl, stir the large eggs, sugar, oil, grated zucchini, vanilla and chocolate together.
  • Stir in your dry ingredients (the all purpose flour, baking soda, salt and cinnamon).
  • Once they are blended with the wet ingredients, fold in the chocolate chips.
  • Bake them until you can insert a toothpick into the center of a loaf and it comes out clean.

* The baking time can change depending on your oven and altitude.

Sliced Chocolate Zucchini Bread


If you want to eat your zucchini bread as a dessert, here are some rich, delicious main courses that won’t fill you up so much that you can’t enjoy it.

  • Chili Relleno Casserole: you can’t beat a casserole for a comfort food, and this one is absolutely delicious. It’s got something for everyone (layers, cheese and a hint of spice), and you’ll have more than enough for leftovers tomorrow.
  • Classic Pot Roast with VegetablesA classic dinner recipe you don’t have to watch, it bakes at the same temperature so you can put them in the oven together and remove the cake when ready
  • Classic Beef Meatloaf: Speaking of classic American comfort foods, meatloaf is quick, easy and hearty.
  • Baked Mac and Cheese: meatloaf and Mac and cheese go together like salt and pepper, and they both go great with a chocolate zucchini bread dessert.

If you’re fresh out of zucchini but have way too many bananas hanging around, you should try this recipe for Chocolate Banana Bread.

How long does Chocolate Zucchini Bread Keep?

  • Serve: if you keep it in an airtight container, zucchini bread is good for about 3 days at room temperature, although it may start to get stale. So don’t worry if you left the bread out last night, you can still have a slice.
  • Store: your leftovers will last a bit longer in the fridge. If you wrap the loaf up in plastic wrap, it will stay good for about 1 week.
  • Freeze: you can freeze leftover zucchini bread for about 2 to 3 months. In order to enjoy it while it’s still moist, I would recommend thawing it and eating it before you hit the 3 month mark.

Chocolate Zucchini Bread Loaf

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Chocolate Zucchini Bread

Chocolate Zucchini Bread is a moist, rich and chocolatey quick bread recipe that is full of flavor and texture, and is easy to make. You won't even taste the zucchini, just rich chocolate flavor!
Yield 8 servings
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 cup semi-sweet chocolate chips , divided
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 1/4 cups grated zucchini
  • 2 teaspoon vanilla extract
  • 1 cup flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon


  • Preheat oven to 350 degrees and butter and flour a 9x5 loaf pan.
  • Melt ½ cup of the chocolate chips in a small bowl (I use the microwave and melt in 30 second increments).
  • Whisk together the eggs, sugar, oil, grated zucchini, vanilla and chocolate.
  • Add in the flour, baking soda, salt, cinnamon and the remaining chocolate chips then pour it into your loaf pan and bake for 55-60 minutes or until it springs back when touched.


Calories: 426kcal | Carbohydrates: 51g | Protein: 5g | Fat: 24g | Saturated Fat: 17g | Cholesterol: 42mg | Sodium: 233mg | Potassium: 200mg | Fiber: 3g | Sugar: 33g | Vitamin A: 70IU | Calcium: 26mg | Iron: 2.7mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Do you add in the cocoa powder when adding in the other dry ingredients? The instructions don’t specify.

    1. I’m sorry for the confusion. When the recipe instructs to add the “chocolate” it is referring to the cocoa powder. I will put this on my list of things to update on the site. Thanks for bringing this to our attention Pamela.