This chocolate chip 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!
Originally published June 2018; this post has been updated.
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!)
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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.
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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!
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!)
Ingredients
Zucchini — This is a great way to use up the garden abundance as summer heads to a close. 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.
Flour — When I bake with all-purpose flour I opt for the unbleached version. Bleached flour is very white, but it’s also treated with bleaching agents that I don’t really need in my food.
Cocoa powder — Unsweetened cocoa is a great way to add chocolate flavor without excess sugar.
Oil — I typically use avocado oil in my kitchen, but light olive oil works, too.
Sugar — Use your favorite brand of granulated cane sugar. I prefer organic.
Eggs — Fresh eggs, store bought, use what you have readily available.
Milk — Use whatever type you typically keep on hand. You can certainly use nut milk if you prefer.
How to Make Chocolate Chip Zucchini Bread
Combine dry ingredients in a bowl and whisk to combine.
Beat oil and sugar until smooth, then add eggs and mix well.
Stir vanilla and zucchini into wet mixture.
Alternate adding the bowl of dry mix and milk to the bowl with zucchini.
Divide between two greased loaf pans.
Bake at 350 degrees for one hour or until baked through.
FAQs
What can I mix in to the zucchini bread?
You can make this chocolate zucchini bread with chocolate chips or you can add nuts. Or better yet, do both! Walnuts are particularly tasty. Just keep the total amount mixed in to the recipe to about 1 cup for perfect distribution.
How should I store chocolate zucchini bread?
Quick bread is very sturdy, making it ideal for freezing. I recommend freezing the bread whole. You can wrap it before adding to a plastic bag for extra protection against freezer burn. When you are wanting to serve, take it out of the freezer the night before and unwrap while still frozen. Set in a container to thaw overnight before slicing.
Do I need to peel or seed the zucchini first?
Definitely don’t peel! Because we are grating, the peel is so small it isn’t noticeable in the final bread. If your zucchini are fairy small, you can just cut off the small tough end and start grating it whole. If yours have gotten quite large, like when you find one that went rogue in the garden, you may want to first slice in half to remove any large seeds. before grating.
If you like the ease of loaf cakes, be sure to try this lemon blueberry loaf cake or this passion fruit cake, too.
★ Did you make this chocolate zucchini bread? Don’t forget to give it a star rating below! ★
Chocolate Zucchini Bread Recipe
Ingredients
- 2 ½ cups unbleached organic all-purpose flour unsifted
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon sea salt
- ½ cup avocado oil or light olive oil
- 1 ¾ cups granulated organic cane sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 - 3 medium zucchini shredded
- ½ cup milk
- 1 cup nuts or chocolate chips
Instructions
- Combine dry ingredients.2 1/2 cups unbleached organic all-purpose flour, 1/2 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon sea salt
- Beat oil and sugar until smooth. Add eggs to sugar mixture.1/2 cup avocado oil, 1 3/4 cups granulated organic cane sugar, 2 eggs
- Stir in vanilla and zucchini. Alternately stir dry ingredients and milk into wet mixture.2 teaspoons vanilla extract, 2 - 3 medium zucchini, 1/2 cup milk
- Add chocolate or nuts if using.1 cup nuts or chocolate chips
- Divide between two greased loaf pans.
- Bake at 350 degrees for one hour or until a toothpick inserted in the center comes out clean.
Notes
- 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.
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.
I so enjoy your website. The hacks, recipes, and general information are helpful and interesting. Keep it going!
So happy to hear that, thank you 🙂
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
I’m glad that worked and you loved it! You’re welcome 🙂
How many cups of zucchini would this be and what size loaf pan?
Roughly three cups. (A little more or less isn’t a problem.) I use an 8.5 x 4.5 x 2.5 pan.