Chocolate Zucchini Bread Recipe

You might remember how last fall my garden produced an unreal amount of zucchini . . . in fact, that was really the only successful plant in our garden (it was our first year planting a garden . . . we were amateurs!). I had so much zucchini that I really had to get creative with what I made so that my family would still eat it. At the end of the fall, my kitchen counter still had a stack of zucchini on it. I knew that it would go bad before we would eat all of it, so I shredded it and placed it into freezer bags in 2-cup quantities. All winter long, I would pull out bags of shredded zucchini and use it in recipes- it was so fun having fresh garden zucchini in the dead of winter!
We recently made this bread and it was delicious. My kids had no idea that it was chuck full of vegetables. It made the perfect after-school snack or would be a fun treat to put in a lunch box for school.
Even if you don’t have a freezer full of shredded zucchini as I do, you can just buy some zucchini at the store. 🙂

Serves: 14

Chocolate Zucchini Bread Recipe

This Chocolate Zucchini Bread is a great way to use up your zucchini harvest!

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

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  • 1 1/2 cups sugar
  • 1 cup unsweetened applesauce (or canola oil)
  • 3 eggs
  • 3 teaspoons vanilla
  • 2 1/2 cups flour
  • 1/2 cup cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon baking powder
  • 2-3 cups shredded zucchini
  • 1 cup milk chocolate chips


  1. In a large bowl, beat the sugar, applesauce, eggs and vanilla until well blended.
  2. In a separate bowl, combine the flour, cocoa, salt, baking soda, cinnamon and baking powder.
  3. Gradually beat the dry ingredient mixture into the sugar mixture until blended.
  4. Stir in zucchini.
  5. Fold in chocolate chips.
  6. Transfer to two 8 x 4 inch loaf pans coated with non-stick cooking spray.
  7. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool for 10 minutes before removing from pans to wire racks to cool completely.


For the flour in this recipe, you can use 1 1/2 cups all purpose flour and 1 cup whole wheat flour.



701 cal


8 g


124 g


35 g
Click Here For Full Nutrition, Exchanges, and My Plate Info




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23 Responses to “Chocolate Zucchini Bread Recipe”

  1. What timing!! I harvested my third zucchini This morning(along with a yellow squash) and was deciding what to do with it!! We've had stuffed zucchini and Parmesan zucchini sticks so far. This will give us a break for a few days with something sweet and not highly identifiable!!
    I got an early start on my garden this year, and it's been in the 80's every day for the past couple weeks here in Houston! The garden is loving it!! (it's going to be a long hot summer
  2. It is so cool to see another large family of girls that are close! Their are 10 girls in my family...No brothers, and no twins! I am definitely going to have to try this recipe. I have tons of zucchini on my counter right now. Thanks for sharing, because it looks amazingly delicious! :)
    • Our recipe says baking cocoa. That is the unsweetened Hershey's cocoa. Some recipes will call for unsweetened baking chocolate. It's found in the form of a candy bar in the baking section. The zucchini bread recipe calls for the cocoa powder. Hope this helps!! :)
  3. I made this into muffins and it was perfect. 22 minutes baked then perfectly. My kids LOVED them and had no idea there was a ton of zucchini in there. I froze a bunch and pulled them out for quick snacks or breakfasts if I was in a hurry. I am going to make another batch now since they have gone through the ones in the freezer.
  4. Alice @ Mums Make Lists
    Just made and ate first slice ... universal opinion very yummy. Only thing I would add is that the mixture becomes very thick when you're adding in the final flour and I had to start adding the courgette before all the flour was in to get it all mixed up, but otherwise fantastic. Oh and I used olive oil because it was what I had and still delicious.
  5. I don't normally comment, but this recipe was too amazing not to comment on. I just made some this morning and my children (ages 4, 6, 8) ate it after school. I told them there was a secret ingredient and they tried to guess what it was. Their answers were cake, chocolate, and magic. Then I told them it was zucchini. You should have seen the looks on their faces. They were so shocked! Thanks for the amazing recipe!
  6. Serene health
    I made these once using a few tbs of wheat bran for some added oomph. (I'm going to try to add a sprinkle of flax next time) I didn't really enjoy the cinnamon in them so I'm making these again sans cinnamon and a tad less vanilla. I also used about 1 1/4 cup sugar instead and it was sweet enough. Good recipe for my dairy free kids and using my garden zucchini!

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