Chocolate Zucchini Bread

by Sabrina Snyder

Last Update:

12 Comments

5 from 5 votes
10 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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Chocolate Zucchini Bread is rich, moist, and packed with chocolate flavor. You’d never guess there’s zucchini in every bite. Try it today!

I’ve made some pretty extravagant Baked Goods, like Iced Banana Nut Bread and Apple Fritter 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?

brown bread slices leaned against one another on a cutting board
brown sweet bread stacked on one another on a cutting board
close up of brown sweet bread

Sabrina’s Chocolate Zucchini Bread Recipe

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.)

Recipe Card

Dinner, then Dessert

Chocolate Zucchini Bread Recipe

Chocolate Zucchini Bread is rich, moist, and packed with chocolate flavor. You'd never guess there's zucchini in every bite. Try it today!
Yield 10 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
brown bread slices leaned against one another on a cutting board
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Ingredients
 

  • 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

Instructions

  • Preheat oven to 350 degrees and butter and flour a 9×5 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 cocoa powder.
  • 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.

Nutrition

Calories: 347kcal | Carbohydrates: 41g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 189mg | Potassium: 204mg | Fiber: 3g | Sugar: 27g | Vitamin A: 94IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg

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Sabrina’s Tip

I like to gently squeeze a little moisture out of the grated zucchini if it seems extra wet, but I never dry it completely. Keeping some of the moisture is what helps make my bread so soft, rich, and tender!

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About this Recipe

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.

Pairing Suggestions

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 Vegetables: A 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.

How to Store

  • 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.

Sweet Quick Bread Recipes

pinterest collage of chocolate bread with veggies stacked

These photos were in a previous version of this post:

chocolate bread leaning against one another on cutting board
sliced chocolate bread leaning on one another centered
chocolate bread stacked on one another

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.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

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

    Reply

    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.

      Reply