chocolate zucchini bread on white cutting board

Chocolate Zucchini Bread Recipe

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.

Course Dessert
Cuisine American
Keyword chocolate zucchini bread, homemade zucchini bread recipe, what to do with zucchini, zucchini bread recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 24
Calories 119 kcal
Author Kris Bordessa


  • 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 I use 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.

Recipe 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.