Moist and Delicious Chocolate Zucchini Bread

This chocolate zucchini bread recipe is the one that I’ve been making since I was a kid. It’s a keeper, friends. I have it written out in an old recipe book, in my loopy, teen handwriting. Some things have changed, but this zucchini bread is just as good now as when I was growing up!

If you like the ease of loaf cakes, be sure to try this lemon blueberry loaf cake, too.

chocolate zucchini bread on white cutting board

Related: Passion Fruit Cake Recipe for a Taste of the Tropics

With gardens going off full steam ahead, odds are good that you’ve got access to fresh zucchini, either from your own garden or a neighbor’s. Or maybe you froze shredded zucchini so you could enjoy recipes just like this during the off-season. (That was smart of you!)

This recipe works beautifully with fresh or frozen zucchini, but if you use frozen zucchini, be sure to thaw it completely and squeeze out as much moisture as you can before you stir the shredded zucchini into the batter.

Chocolate zucchini bread

Why do we call it chocolate zucchini bread and not chocolate zucchini cake?  I suppose because it sounds healthier, but that’s what it’s been called at my house for as long as I can remember. I know my family isn’t the only one guilty of this.

This chocolate zucchini bread is a simple quick bread, and uses both baking powder and baking soda to give it rise.

This recipe makes two loaves. It freezes beautifully, so you can slice one for eating now and freeze the second one. I always like to keep a few loaves in the freezer in case of unexpected company. (It thaws out quickly!) Brew up some coffee and you’re all set with no stress!

Related: Vegan Sweet Potato Muffins for a Healthy Breakfast

making chocolate zucchini bread

Whatever you decide to call it — chocolate zucchini bread, chocolate zucchini cake — know that it’s a moist, sliceable loaf. The zucchini adds plenty of moisture but I promise you: Picky eaters will not even know it’s there. (Same for these zucchini brownies!)

You can make this chocolate zucchini bread with chocolate chips or you can add nuts. Or better yet, do both!

loaf of zucchini bread on a cooling rack

★ Did you make this chocolate zucchini bread? Don’t forget to give it a star rating below! ★

chocolate zucchini bread on white cutting board

Chocolate Zucchini Bread Recipe

Yield: 24
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

This chocolatey zucchini bread is more like a cake! You won't taste the zucchini, but the addition of this healthy ingredient is the secret to a moist loaf.


  • 2-1/2 cups unbleached organic all-purpose flour, unsifted
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1/2 cup avocado oil (or light olive oil)
  • 1-3/4 cup granulated organic cane sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 to 3 medium zucchini, shredded
  • 1/2 cup milk
  • 1 cup nuts or chocolate chips


  1. Combine dry ingredients. 
  2. Beat oil and sugar until smooth. Add eggs to sugar mixture. 
  3. Stir in vanilla and zucchini. Alternately stir dry ingredients and milk into wet mixture. 
  4. Divide between two greased loaf pans.
  5.  Bake at 350 degrees for one hour or until a toothpick inserted in the center comes out clean.


If you use frozen zucchini for this recipe, be sure to thaw it completely. Before stirring it into the batter, squeeze out as much moisture as you can.

This chocolate zucchini bread recipe makes two loaves. It freezes beautifully, so you can slice one for eating now and freeze the second one for later.

Nutrition Information:
Yield: 24 Serving Size: 1 grams
Amount Per Serving: Calories: 119Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 15mgSodium: 133mgCarbohydrates: 12gSugar: 7gProtein: 1g

Did you make this recipe?

Share an image on Instagram and tag @attainablesustainable with #attainablesustainable!

Originally published June 2018; this post has been updated.

Click to save or share!

About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

7 comments… add one
  • Carol L Sep 12, 2022 @ 3:07

    It is really helpful for those of us on a restricted carb. diet to include the fiber content, or the net carbs.
    Thank you for the recipe.
    With a couple of tweaks I can make this for a Keto Diet.

  • Gina Hanna Aug 11, 2022 @ 3:41

    I so enjoy your website. The hacks, recipes, and general information are helpful and interesting. Keep it going!

    • AttainableSustainable Aug 16, 2022 @ 8:20

      So happy to hear that, thank you 🙂

  • Frannya Jul 15, 2022 @ 22:45

    Yum Yum Yum, this is really good. Instead of oil I used half butter and half coconut oil as that is what I had, and it was perfect. Thanks so much

    • AttainableSustainable Jul 19, 2022 @ 3:20

      I’m glad that worked and you loved it! You’re welcome 🙂

  • Sandy Aug 30, 2018 @ 16:14

    How many cups of zucchini would this be and what size loaf pan?

    • Kris Bordessa Sep 7, 2018 @ 7:40

      Roughly three cups. (A little more or less isn’t a problem.) I use an 8.5 x 4.5 x 2.5 pan.

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe