This double chocolate zucchini bread recipe is irresistibly moist and intensely chocolatey. Chocolate zucchini bread is easy to make in one bowl (no mixer required) and will become your favorite way to use up the abundance of summer zucchini! 

I can’t think of a better way to enjoy the abundance of summer zucchini than to make a gorgeous, moist loaf of chocolate zucchini bread! It’s intensely chocolatey, loaded with zucchini and has an almost brownie-like texture while retaining a tender crumb. 

Plus, this chocolate zucchini bread recipe is easy to make in one bowl (no mixer required)! It will become your favorite way to use up the abundance of summer zucchini! 

Chocolate Zucchini Bread Recipe: Ingredients & Substitutions 

As always, I recommend making my recipes as written for the best results, but here are a few notes on the ingredients in this chocolate zucchini bread and possible substitutions.

• Salted butter. Unsalted butter, vegan butter (like Earth Balance) or coconut oil are all great substituions, however coconut oil will leave the bread with a little coconut flavor.
• Canola oil. You can use coconut oil, more butter, or even applesauce in place of the canola oil if you prefer. 
• Eggs. I imagine an egg replacer would work well in this chocolate zucchini bread recipe, however I have not tried it so I can’t say for certain. If you do make an egg-free version, let me know how it turns out in the comments. 
• Zucchini. There’s no substitute for the zucchini (obviously)! Simply shred it and use it in the bread (do not squeeze out the water). 
• Granulated sugar. regular white granulated sugar and organic cane sugar work well in this recipe. 
• Light brown sugar. If you want a little more molasses flavor you may use dark brown sugar instead. You can also use coconut sugar.
• All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour. I have not tried all-purpose gluten-free flour so if you do report back and let me know how it goes. 
• Unsweetened cocoa powder. Choose your favorite variety. For extra-dark chocolate zucchini bread use dark cocoa powder. 
• Cinnamon. The little touch of cinnamon in this chocolate banana bread recipe makes it extra special, you can omit it but I don’t recommend it! 
• Chocolate chips. choose your favorite variety and darkness: milk chocolate, semi-sweet, dark, even white chocolate chips or peanut butter chips can be used to spice things up. 

How to Make Chocolate Zucchini Bread

This recipe is very easy to make, but as always we’ll walk through the process step-by-step and don’t forget to watch the video. 

Begin by combining the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Set aside.

Then, whisk together melted butter, canola oil, eggs, and vanilla in a large bowl. Next, add the white and brown sugars and stir or whisk until the mixture is smooth.

When the mixture is smooth, add the dry ingredients and stir or whisk until combined and there are no lumps or pockets of flour.

Next, gently fold in the grated zucchini and chocolate chips.

Bake & Cool

Transfer the chocolate zucchini bread batter to a prepared loaf pan and bake on the lower rack in a preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Let the chocolate zucchini bread cool in the loaf pan for at least 1 hour. After one hour, remove the loaf from loaf pan, releasing the sides with a sharp knife and transfer it to a wire cooling rack to cool completely. 

Serve

Cut the double chocolate zucchini bread into slices and serve slightly warm with a slather of cinnamon honey butter or homemade peanut butter!

Store

Store in an airtight container in the refrigerator for up to 1 week.

Freeze

Individually wrap slices of chocolate zucchini bread in plastic wrap, then freeze in an airtight container in the freezer for up to 2 months. To thaw either remove the bread from the freezer and slowly let it come to room temperature, or warm in the microwave.

Chocolate Zucchini Bread Recipe FAQs

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