One-Bowl Chocolate Zucchini Bread

5 from 6 votes
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One-Bowl Chocolate Zucchini Bread, a recipe I’ve been making for years! It’s rich, moist, fudge-like and pairs perfectly with your morning cup of coffee. And let’s get it out of the way, no, you can hardly taste the zucchini!

It’s the season of zucchini! This time of year I have family members giving me some of the largest zucchini I’ve ever seen grown in their garden! I can only use it in so many dinner recipes and then I turn to my classic Chocolate Zucchini Bread to use up the rest.

I’ve made this recipe of mine a few different ways over the years, and there’s just something about a one-bowl situation when baking that I appreciate, so you know I had to get it right for the people who too, appreciate this! If you love this recipe, you need to give my Morning Glory Muffins and Banana Chocolate Chip Cake with Peanut Butter Frosting a try!

My two young boys, Rome and Sonny would likely respectfully decline this Chocolate Zucchini Bread if they knew how much zucchini was in here, so like any sane parent, I of course don’t tell them – LOL! They absolutely love this recipe, and it’s become a tradition that I whip this up every Sunday afternoon so they can enjoy it during the week. Zucchini adds a ton of moisture to the cake, similar to bananas or applesauce. It also helps to bulk up the recipe, and the added nutritional value doesn’t hurt.

Reasons why you need to make this recipe

  • Made all in one bowl: who doesn’t love that? Whip this recipe up using one bowl, making clean up a breeze.
  • Double the chocolate: this recipe uses both chocolate chips and cocoa powder, making this the most delicious, perfectly sweetened bread.
  • Super moist: between the eggs, zucchini, greek yogurt and olive oil, this bread is perfectly moist!

Let’s stay connected!

Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!

Ingredients

Here is a quick overview of the ingredients you’ll need to make my One-Bowl Chocolate Zucchini Bread. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.

  • olive oil
  • butter
  •  vanilla greek yogurt
  • eggs
  • vanilla
  • zucchini
  • all purpose flour
  • sugar
  • coca powder
  • baking soda
  • baking powder
  • cinnamon
  • salt
  • mini chocolate chips

Substitutions & FAQ’s

What other types of oil can I use in this recipe?
Canola and vegetable oil will also work.
Can I use a plain greek yogurt instead of vanilla?
You sure can, just keep in mind it will be slightly less sweet.
Can I add nuts to this recipe?
You sure can! I love adding walnuts. If you do, fold them in when you add the zucchini and chocolate chips.
Do I need to peel the zucchini?
This is personal preference! I never do.
Do I need to ensure all moisture is out of the zucchini?
Don’t go crazy. I just squeeze as much as I can out for about a minute and any water left in the zucchini will add moisture to the bread.

Storing & freezing instructions

How to store Chocolate Zucchini Bread: Once the bread has completely cooled, you can store it in a ziplock back or airtight container and it will keep fresh for up to 5 days.
Is this recipe freezer friendly?
Yes! Wrap it with plastic wrap, add it to a large ziplock bag and freeze for up to 3 months. Thaw in the fridge overnight and serve the following day.

Did you like this recipe?

If you enjoyed my One Bowl Chocolate Zucchini Bread recipe, consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!

Watch the recipe video

Watch the recipe video here

5 from 6 votes

One-Bowl Chocolate Zucchini Bread

Made all in one bowl with simple and wholesome ingredients, this Chocolate Zucchini Bread is moist, fluffy, fudge-like and perfectly sweet!
Prep: 15 minutes
Cook: 30 minutes
Servings: 1 loaf

Ingredients 

  • 1/4 cup olive oil, extra virgin
  • 1/4 cup butter, unsalted, room temperature
  • 1/2 cup vanilla greek yogurt
  • 2 eggs
  • 1 tsp vanilla
  • cups zucchini, shredded, water removed
  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1/2 cup coca powder, unsweetened
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup mini chocolate chips, semi sweet, or to taste

Instructions 

  • Begin by preheating your oven to 350 °F.
    Grease a bundt cake pan.
    Sammy's tip: gently dust a little flour overtop the cooking spray in the bundt pan to ensure the cake doesn't stick.
  • Prepare the zucchini by using a box grater to shred. (About 1 large or 1½ smaller zucchini)
  • Once you've shredded the zucchini, using both hands begin squeezing out the excess water from the zucchini.
    Set the zucchini aside until ready to use.
  • To a large bowl, or stand mixer bowl, begin by creaming together the butter and sugar on medium speed.
  • Once smooth and combined, add the eggs, one at a time until combined.
  • Add the olive oil and vanilla, and gently mix to combine.
  • Once combined, add the vanilla greek yogurt and mix until incorporated.
  • Mixing on low speed, slowly add the flour, cocoa powder, baking soda, baking powder, cinnamon and salt.
  • Using a spatula, fold in the shredded zucchini and chocolate chips.
  • Add the mixture to your prepared baking dish, and bake for 30-40 minutes, or until a toothpick comes out clean.
  • Top each piece with a spread of butter and enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Dessert
Cuisine: American
Servings: 1 loaf

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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Recipe Rating




16 Comments

  1. 5 stars
    Easy delicious and so moist. Will definitely make again and again. Thank you Sammy. Love your recipes

  2. Excited to make this. Do you think I could use two loaf pans instead of the Bundt pan. I always like to share one with friends.

    1. Hi Pat! I would see how one goes first! If one loaf pan fills more than half, and you have the same amount for a second pan, then absolutely!

  3. 5 stars
    I just made this today and my family loved it! It reminds me of the Costco double chocolate muffin but better 🙂 it has the perfect amount of sweetness. Will definitely make it again!

    1. Hi Jasica – thank you for taking the time to leave a review! It totally does give Costco chocolate muffin vibes! Happy you all loved it! – Sammy

  4. 5 stars
    This is so moist and chocolaty!! Everyone loved it so much that I’m making it again. Can this be made as muffins? Thanks for sharing this awesome bread recipe.

    1. Hi Erin, thank you so much for taking the time to leave a review! So happy you enjoyed the recipe! And YES – absolutely you can make this into muffins!