One Bowl Chocolate Zucchini Bread—a classic that's been a favorite of mine for a long time and now I'm excited to share it with you! This easy chocolate zucchini bread recipe gives you not one—but two—absolutely delicious, moist chocolatey loaves of bread that's filled with chocolate chips in every bite! Keep one for yourself and give the other one to a friend, coworker, or neighbor!

One Bowl Chocolate Zucchini Bread

This moist chocolate zucchini bread recipe comes together easily in just one large mixing bowl using all of the ingredients noted below. After mixing everything together, you'll evenly divide the mixture into two prepared loaf tins, and bake for 50 minutes to 1 hour.

Ingredients

• Granulated Sugar
• Large-size Eggs
• Vegetable Oil
• Zucchini
• All-Purpose Flour
• Unsweetened Cocoa Powder
• Salt
• Baking Powder
• Baking Soda
• Cinnamon
• Nutmeg
• Vanilla Extract
• Chocolate Chips

Mini Chocolate Zucchini Loaves

This one bowl chocolate zucchini bread can also be made into mini loaves! Keep the temperature the same, but reduce the baking time to 35-40 minutes.

I recommend placing all the mini loaf tins on one large baking sheet to bake them on. It makes it much easier for moving them in and out of the oven.

Cool completely on a wire cooling rack in the tins.

Mini loaves can be left out at room temperature for 2-3 covered with plastic wrap or aluminum foil.

You can also freeze them! Double wrap the mini loaves of chocolate zucchini bread in plastic wrap then aluminum foil and place in the freezer. Mini loaves will be good in the freezer for up to a month. Place in the refrigerator the day before to bring to room temperature and, if desired, heat for 15-30 seconds in the microwave, then enjoy!

What Size Mini Loaf Pans Should I Use?

To get 8 mini loaves, I used aluminum foil bread pans that are approximately 6 inches by 3 ¾ inches at the top with it tapering to a bottom length of about 3 3/16 inches by 2 ½ inches. The pans have a depth of 2 inches.

You can find them in the baking aisle at most grocery stores. You can also get them online or at a restaurant supply store.

Quick Tips

To help make your chocolate zucchini bread making experience go smoothly, I've included some suggested tips and recommended baking tools below!

• For this zucchini bread recipe, I used my two Jamie Oliver non-stick loaf tins. Besides the pretty light blue color, they're well made and wash well after baking!
• You can choose to either spray your loaf tins with a flour-based baking spray or grease them with shortening and a little bit of flour.
• In addition to the previous tip, if you don't want to mess with trying to remove the bread from the tins after it's baked, you can also add a parchment paper sling that's been cut to fit each loaf tin. Just make sure to lightly spray or grease the parchment paper once placed so it doesn't stick to the bread. You can fold the parchment paper over the edges (like I do) or you can use binder clips to hold the paper down.
• With grating the zucchini, you can choose to leave the peel on or off. Some people leave it on, while others remove it. For me personally, I removed it for this recipe. If your zucchini has a wax coating on it, I would recommend peeling it off.
• I know some people say to remove the excess liquid after grating the zucchini, but for this recipe I didn't and it came out beautifully! If you prefer to remove the excess liquid you can, but note that your bread may not come out as moist.
• The recommended baking time for this chocolate zucchini bread recipe is 50 minutes - 1 hour at 350ºF. I initially checked my loaves at the 55 minute mark and ended up leaving them in for the remaining 5 minutes.
• Recommended cooling time in the tins is 5-10 minutes. I always go for 10 minutes personally, and then remove them from the tins to finish cooling on a cooling rack.

Recommended Baking Tools

Chocolate Zucchini Bread Recommended Baking Tools

Craving More Chocolate Chip Recipes?

One Bowl Chocolate Zucchini Bread

Author: Jennifer

One Bowl Chocolate Zucchini Bread—a classic that's been a favorite of mine for a long time and now I am sharing it with you! This easy chocolate zucchini bread recipe makes two moist and delicious, chocolatey loaves of bread that's chock full of chocolate chips in each bite! Keep one for yourself and give the other one to a friend or new neighbor! Makes 2 chocolate zucchini loaves.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 25 minutes

Cook Time 1 hour

Total Time 1 hour 25 minutes

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 16 servings

Ingredients

 

1x2x3x

US Customary | Metric

• 2 cups Granulated Sugar
• 3 Large Eggs, room temperature
• 1 cup Vegetable Oil
• 1 tbsp Vanilla Extract
• 3 cups All-Purpose Flour
• ½ cup Unsweetened Cocoa Powder
• 1 tsp Salt
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 2 tsp Cinnamon
• ¼ tsp Nutmeg
• 2 cups Grated Zucchini (do not drain excess liquid), approximately 3 medium zucchinis
• 12 oz Semi-Sweet Chocolate Chips, divided (8 oz or 227 grams for the bread mixture, remaining 4 oz or 113 grams for topping)

Instructions

• Adjust the oven rack to the 2nd level position and preheat the oven to 350ºF.
• Generously spray 2 bread loaf tins with a flour-based baking spray or grease with vegetable shortening and lightly flour. Set aside. See my Quick Tips and Recommended Baking Tools above for adding a parchment paper sling to help remove the bread loaves after baking.
• In a large-size bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract.
• Add in the all-purpose flour, unsweetened cocoa powder, salt, baking powder, baking soda, cinnamon, and nutmeg, and mix until combined.
• With a spoon, stir in the grated zucchini and 8 ounces of chocolate chips.
• Evenly divide the batter into the two prepared loaf tins, top with remaining ½ cups of chocolate chips, and bake for 50-60 minutes or until an inserted toothpick comes out clean.
• Cool the chocolate zucchini bread loaves in the pans for approximately 5-10 minutes before removing them from the tins, and transferring them to the cooling racks to cool completely. 

Recipe Notes

Can also be made as 8 mini loaves! Keep the 350ºF temperature the same, but reduce the baking time to 35-40 minutes. Place the mini tins on a large baking sheet to help transport them into and out of the oven.

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