If you’ve got zucchini piling up on the counter and no real plan for it, this is where it should go. Chocolate Zucchini Bread takes a veggie and turns it into a loaf that’s rich, moist, and warmly spiced enough that you’ll forget it’s in there at all. Slice it up for breakfast, pack a piece for an after lunch treat, or just eat it like a raccoon rummaging through the trash.
This is the loaf you make when you want cake but need a reason to eat it before noon. It’s rich enough that one slice with your coffee feels properly indulgent, but light enough that a second one never feels like too much. Every bite gets a pocket of melted chocolate no matter where you cut it, so there’s no fighting over the “good end” of the loaf. Want more zucchini recipes? Try my Zucchini Flatbread (Zucchini Scarpaccia) and Chocolate Chip Zucchini Bread.
😍 Why You’ll Love This Chocolate Zucchini Bread
One bowl, minimal cleanup: everything gets whisked and sifted right into the same bowl, so there’s barely anything to wash when you’re done.
Naturally moist, no fuss required: the zucchini keeps this loaf soft and tender for days without any extra butter or dairy needed.
Warmly spiced, not just sweet: cinnamon, cloves, and cardamom give the chocolate real depth instead of leaving it just sweet.
A sneaky way to use up zucchini: shredded and stirred right into the batter, it disappears completely, texture and all.
🍫 Ingredients You’ll Need To Make This Chocolate Zucchini Bread
Neutral oil: canola or vegetable oil keeps the crumb soft and moist without adding any competing flavour of its own.
Shredded zucchini: grated right into the batter, it melts into the loaf as it bakes and keeps every slice tender.
All-purpose flour: gives the loaf its structure while still staying soft and dense.
Cocoa powder: brings deep, unsweetened chocolate flavour throughout the whole loaf.
Brown sugar: adds sweetness along with a bit of molasses depth.
Eggs: they bind the batter together and help the loaf rise properly.
Vanilla extract: rounds out the chocolate and warms up the spices.
Chocolate chips: milk or semi-sweet both work well here.
Baking powder: works to give the loaf enough lift.
Baking soda: helps the loaf rise and brown evenly.
Ground cinnamon: adds warmth that goes well with the chocolate.
Ground cloves: adds a deep, slightly peppery warmth in the background.
Ground cardamom: brings a floral, slightly citrusy note.
Salt: balances the sweetness.
✔ How To Make Chocolate Zucchini Bread
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan and set aside.
In a large bowl, whisk together the oil, shredded zucchini and brown sugar until well combined.
In a small bowl, whisk the eggs. Add the eggs and vanilla to the zucchini mixture and stir until fully incorporated.
Over the same bowl, sift together the all purpose flour, cocoa powder, baking powder, baking soda, cinnamon, ground cloves, cardamom and salt.
Gently mix until the dry ingredients are just incorporated and the batter is smooth, then add the chocolate chips.Do not overmix.
Pour the batter into the prepared loaf pan.
Bake for approximately 60 -65 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the loaf to cool completely in the pan before removing.
Slice, serve and enjoy.
🗒 Variations
Extra chocolatey: stir in a tablespoon of instant espresso powder along with the dry ingredients to deepen the chocolate flavour without adding any coffee taste.
Nutty crunch: fold in a half cup of chopped walnuts or pecans.
Spice it up further: add a pinch of ground ginger or nutmeg to the spice blend if you want even more warmth coming through.
🗒 Substitutions
Oil: melted and cooled butter can be swapped in for the neutral oil.
Chocolate chips: dark chocolate chips or dairy-free chips both work fine.
Cardamom: if you don’t have cardamom, an extra half teaspoon of cinnamon will still give you a well-spiced loaf.
🍴 Leftovers? Lucky you.
Leftovers keep well at room temperature in an airtight container for up to three days, or in the fridge for up to a week. This loaf also freezes well. Wrap slices individually and freeze for up to three months, then thaw at room temperature or warm briefly in the microwave.
🤔 FAQ’s
Do I need to peel the zucchini first?
No, the skin is thin enough that it softens completely as the loaf bakes and won’t affect the texture.
Do I need to squeeze the moisture out of the zucchini?
No, the moisture from the zucchini is what keeps this loaf soft, so it goes into the batter shredded and unsqueezed.
Why is the centre of my loaf still gummy?
This usually means it needs more time in the oven. Ovens run differently, so if the toothpick isn’t coming out clean by 65 minutes, keep baking in five-minute increments and tent with foil if the top is browning too quickly.
Can I make this into muffins instead?
Yes, divide the batter into a lined muffin tin and bake at the same temperature for about 20–22 minutes, checking with a toothpick for doneness.
👩🍳 Hungry For More?
If you loved this chocolate zucchini bread recipe, then make sure to check out a few of my other recipes you may also love:
- Chocolate Chip Zucchini Bread
- Zucchini Flatbread (Zucchini Scarpaccia)
- Easy Apple Cake
- Banana Chocolate Chip Cake with Peanut Butter Frosting
- Chocolate Loaf Cake
- Easy Apple Crisp
- Pumpkin Muffins
- Lemon Poppy Seed Muffins
- Cinnamon Coffee Cake
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this chocolate zucchini bread recipe (or any recipe of mine) don’t forget to leave a review.
Chocolate Zucchini Bread
Equipment
- 1 loaf pan
- 1 large mixing bowl
Ingredients
- 2/3 cups neutral oil, canola or vegetable oil
- 2 cups shredded zucchini
- 1½ cups all purpose flour
- 1/2 cup cocoa powder
- 1 cup brown sugar
- 2 large eggs, whisked
- 2 tsp vanilla extract
- 1/2 cups chocolate chips, milk or semi sweet
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp cardamon
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan and set aside.
- In a large bowl, whisk together the oil, shredded zucchini and brown sugar until well combined.
- In a small bowl, whisk the eggs. Add the eggs and vanilla to the zucchini mixture and stir until fully incorporated.
- Over the same bowl, sift together the all purpose flour, cocoa powder, baking powder, baking soda, cinnamon, ground cloves, cardamom and salt.
- Gently mix until the dry ingredients are just incorporated and the batter is smooth, then add the chocolate chips. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for approximately 60 -65 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow the loaf to cool completely in the pan before removing.
- Slice, serve and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
