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–+ servings

Chocolate Zucchini Bread

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves 16 (makes 2 loaves)
You'll love this double chocolate zucchini bread recipe! Packed with shredded zucchini and gooey chocolate chips, it's super moist, fudgy, and delicious.

Ingredients

  • 2½ cups all-purpose flour, spooned and leveled
  • ⅓ cup unsweetened cocoa powder, sifted if lumpy
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 3 cups shredded zucchini
  • 1 cup semisweet chocolate chips, plus more for sprinkling

Instructions

  • Preheat the oven to 350°F and lightly spray two 8x4” loaf pans with nonstick spray.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla. Stir in the zucchini. Add the dry ingredients to the wet ingredients and stir until just combined. The batter will be fairly thick—that's ok. Don’t overmix. Fold in the chocolate chips.
  • Evenly divide the batter between the prepared loaf pans and use a spatula to smooth the top. Sprinkle with more chocolate chips and bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back to the touch. Remove from the oven and allow to cool completely.

Notes

I updated this recipe in June 2025 to have a lighter texture and use even more zucchini.
If you'd like to make the old version, I'm sharing the ingredients below. The method, bake time, and temp are the same!
  • 1¾ cups all-purpose flour
  • ¾ cup whole wheat flour
  • ⅓ cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 3 large eggs
  • 1½ cups almond milk, at room temperature
  • ¼ cup vegetable oil or melted coconut oil
  • ⅔ cup maple syrup
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1 cup semisweet chocolate chips, plus more for sprinkling