Chocolate Zucchini Bread

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Get ready to indulge in the goodness of chocolate with this delightful chocolate zucchini bread! It’s easy to whip up, takes just over an hour to bake, and is packed with chocolaty goodness. A must-try for summer!

Indulge in the moist and decadent flavors of this chocolate zucchini bread, a delightful twist on the classic zucchini bread recipe. With simple baking ingredients and a generous helping of shredded zucchini, this quick bread is ready to satisfy your chocolate cravings in just over an hour.

It’s that time of the year when zucchinis are in abundance, especially here in Minnesota! We’re always on the lookout for creative ways to incorporate this summer veggie into our recipes. Starting with our trusted zucchini bread recipe, we’ve taken it up a notch with this incredibly rich double chocolate version.

Sweetened with maple syrup and bananas, and made with straightforward ingredients, this chocolate zucchini bread turns out incredibly moist every single time. It’s a must-have for your summer baking adventures!

Chocolate Zucchini Bread

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Snack
Servings 12


Dry Ingredients

  • cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup shredded zucchini liquid removed; about 1 medium zucchini
  • ½ cup semisweet chocolate chips plus more for topping
  • ½ cup packed brown sugar

Wet Ingredients

  • 3 tablespoons unsalted butter melted
  • ¼ cup maple syrup
  • 2 large eggs
  • 1 cup mashed banana
  • 1 cup unsweetened plain almond milk


  • Preheat the oven to 350ºF and prepare a standard loaf pan by spraying it with non-stick cooking spray or lining it with parchment paper.
  • Grate the zucchini using a coarse cheese grater, leaving the skin on. Squeeze out excess moisture from the grated zucchini until you have 1 cup.
  • In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and shredded zucchini. Set aside.
  • In another large bowl, use a hand mixer to cream together the brown sugar, melted butter, and maple syrup. Add the eggs and mashed banana, and mix well.
  • Add the dry ingredients to the wet ingredients and mix until combined. Stir in the almond milk, then fold in the chocolate chips.
  • Transfer the batter to the prepared loaf pan and bake for 30 minutes at 350ºF.
  • Cover the bread with a tent of tin foil and bake for an additional 25-30 minutes until done.
  • Check for doneness by inserting a toothpick into the bread – it should come out clean when it’s done.
  • Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.


You can leave the skin on the zucchini for color and nutrition, but feel free to peel it if preferred.

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