Chocolate zucchini bread recipe – Love and lemons

You will love this recipe for chocolate zucchini bread! Packed with grated zucchini and sticky chocolate chips, it is humid, fudgy and delicious.

This double chocolate zucchini bread is humid, blurred and delicious. In summer, it’s my favorite way to satisfy a desire for chocolate. It has a taste as decadent as a rich chocolate cake, but it is filled with grated zucchini. Eating your vegetables has never been so good!

Like my classic zucchini bread recipeThis recipe makes two breads. They disappear fairly quickly in our house, but if you have an additional bread on the freezer for another day, or share it with a friend! They (and you) will love this bread with chocolate zucchini.

Quick note: I recently tested and updated this recipe to give it a lighter texture, simplify the ingredients and use even more zucchini! I love the results, but if you want to do the old version, you can find it in recipe notes at the bottom of this article.

Chocolate zucchini bread ingredients

Here is what you will need to make this chocolate double zucchini bread:

• Versatile flour – Pour and level it to avoid wrapping too much in your measurement cup.
• Unwedded cocoa powder – He adds a rich chocolate flavor to the dough.
• Baking powder, baking soda and eggs – They help the bread to swell while it cooks.
• Sugar – For sweetness. Granulated sugar and cane sugar work well here. You can even use the brown sugar in a richer depth of flavor!
• Vegetable oil – For humidity and wealth.
• Extract from cinnamon, nutmeg and vanilla – For a hot flavor depth.
• Zucchini – I grate mine on the biggest holes of a box grater to obtain the best wet texture with zucchini!
• Chocolate chips – You fold a little in the dough to add fudgission inside the bread. Then you sprinkle more on top.
• And sea salt – To burst all the flavors!

Find the complete recipe with measurements below.

How to make zucchini chocolate bread

This double chocolate zucchini bread recipe cannot be easier to make! Here’s how it goes:

First, whisk the dry ingredients in a bowl and wet ingredients in another. Add the dry ingredients to wet ingredients and stir gently to combine.

Fold the chocolate chips. Look at what extent this dough is chocolate !!

Divide the dough evenly between two greased pans (if you wish, you can also align them with parchment paper for easy removal and cleaning!). Sprinkle with more chocolate chips, then cook at 350 ° F until a toothpick inserted in the center of the breads comes out clean.

Place the pans on a rack and let the breads cool in the pan before digging. So easy!

Recipe advice for chocolate zucchini bread

• Be careful not to overmix too much! As with all the cooking recipes that use wheat flour, the overmixing of the dough will make the bread dense. Stir until everything is just combined to obtain soft, humid and swollen breads.
• Cook once, eat twice. This recipe makes two quick loops of bread. They will stay well in an airtight container at room temperature up to 3 days, but they also freeze perfectly. I like to take advantage of it right away and decide and freeze the other. To defrost a slice, let it sit at room temperature for about an hour, or put it in the microwave for about 30 seconds.
• Try to change it! Exchange half of the chocolate chips for chopped nuts, pacans or dried tangy cherries. Or, if you have it at hand, use the yellow squash instead of zucchini. Let me know what variations you are trying!

More zucchini recipes to try

If you like this chocolate zucchini bread, then try one of these delicious zucchini recipes:

Chocolate zucchini bread

Preparation time: 15 minutes min

Cooking time: 45 minutes min

Total time: 1 hour hour

Service 16 (Made 2 breads)

You will love this recipe for chocolate double zucchini bread! Packed with grated zucchini and sticky chocolate chips, it is super humid, blurred and delicious.

• 2½ cups versatile flour,, spoon and leveled
• ⅓ cup Unwedded cocoa powder,, Sift so lumpy
• 1 tablespoon chemical
• 1 teaspoon baking soda
• 1 teaspoon sea ​​salt
• 1 teaspoon cinnamon
• ½ teaspoon nut
• 3 big eggs
• 1 cup vegetable oil
• 1 cup Powdered sugar
• 2 teaspoon vanilla extract
• 3 cups grated zucchini
• 1 cup Semi-suckled chocolate chips,, More for watering

Cook modePrevent your screen from becoming dark

• Preheat the oven to 350 ° F and slightly spray two 8×4 ”bread pots with a non -stick spray.

• In an average bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt, cinnamon and nutmeg together.

• In a large bowl, whisk the eggs, vegetable oil, sugar and vanilla. Incorporate the zucchini. Add the dry ingredients to wet ingredients and stir until it is just combined. The dough will be quite thick – it’s ok. Do not too much. Fold the chocolate chips.

• Divide the dough evenly between the prepared bread pans and use a spatula to smooth the top. Sprinkle with more chocolate chips and bake in the oven for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean and the tops go back to the touch. Remove from oven and let cool completely.

I updated this recipe in June 2025 to have a lighter texture and use even more zucchini.
If you want to do the old version, I share the ingredients below. The method, the cooking time and the temperature are the same!

• 1 bowl of versatile flour
• ¾ Cup of whole wheat flour
• ⅓ Und sweet cocoa powder cup
• 1 tablespoon of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of sea salt
• 1 teaspoon of cinnamon
• ½ teaspoon of nutmeg
• 3 large eggs
• 1½ cup of almond milk, at room temperature
• ¼ cup of vegetable oil or coconut oil founded
• ⅔ Cup maple syrup
• 2 teaspoons of vanilla extract
• 2 grated zucchini cups
• 1 cup of semi-sucking chocolate chips, and more to sprinkle