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 two absolutely delicious, moist, and chocolatey loaves of bread that are filled with freshly shredded zucchini, cinnamon, nutmeg, and semi-sweet chocolate chips! Keep one for yourself and give the other one to a friend, coworker, or neighbor!
Table of Contents
This moist one bowl chocolate zucchini bread recipe comes together easily in one large mixing bowl using all the ingredients shown below. After mixing everything together, you’ll evenly divide the mixture into two prepared loaf tins and bake for 50 minutes to 1 hour.
And if you love this recipe, then definitely check out my other quick bread recipes like my Salted Caramel Banana Nut Bread and my Chocolate Chip Pumpkin Bread recipes!
Ingredients
- Granulated Sugar – can also use pure cane organic sugar.
- Large-size Eggs
- Vegetable Oil
- Shredded Zucchini
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Salt
- Baking Powder
- Baking Soda
- Cinnamon
- Nutmeg
- Vanilla Extract
- Chocolate Chips – semi-sweet is my preference, but use what you have on hand.
Can I Freeze Grated Zucchini?
Yes! Zucchini can be difficult to find when not in season, so freezing any extra you have now is a great idea!
How to Freeze Grated Zucchini Without Blanching
Please note that these instructions are only for freezing grated zucchini that will be used in baking recipes.
- Begin by rinsing off the zucchini with water. Then dry and cut the ends off.
- Using a medium grater or a food processor, grate the zucchini into a bowl.
- Fill each quart size freezer bag with 2 cups of the grated zucchini (including the liquid)— the typical amount for zucchini bread, cakes, and muffin recipes.
- Then label, date, and then freeze flat in freezer for up to 1 year.
- When you’re ready to use for baking, defrost the bag, then add to the recipe!
Mini Chocolate Zucchini Loaves
This chocolate zucchini bread recipe 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 to move 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 eight mini loaves, I used aluminum foil bread pans that are approximately 6 inches by 3 3/4 inches at the top, with it tapering to a bottom length of about 3 3/16 inches by 2 1/2 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.
Recommended Baking Tools
Zucchini Bread FAQs
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 (like Baker’s Joy) or grease them with shortening or butter and a little bit of flour.
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.
No! Leave it in—it will give your chocolate zucchini bread that super moist texture.
50-60 minutes at 350ºF. I initially checked my loaves at the 55 minute mark and ended up leaving them in for the remaining 5 minutes.
Craving More Chocolate Chip Recipes?
If you tried this Chocolate Zucchini Bread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Chocolate Zucchini Bread
Ingredients
- 2 cups Granulated Sugar, or Pure Cane Organic Sugar
- 3 Large Eggs, room temperature
- 1 cup Vegetable Oil
- 1 tbsp Vanilla Extract
- 3 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1/4 tsp Ground 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.2 cups Granulated Sugar, 3 Large Eggs, 1 cup Vegetable Oil, 1 tbsp Vanilla Extract
- Add in the all-purpose flour, unsweetened cocoa powder, salt, baking powder, baking soda, ground cinnamon, and ground nutmeg, and mix until combined.3 cups All-Purpose Flour, 1/2 cup Unsweetened Cocoa Powder, 1 tsp Salt, 1 tsp Baking Powder, 1 tsp Baking Soda, 2 tsp Ground Cinnamon, 1/4 tsp Ground Nutmeg
- With a spoon, stir in the grated zucchini and 8 ounces of chocolate chips.2 cups Grated Zucchini (do not drain excess liquid), 12 oz Semi-Sweet Chocolate Chips
- Evenly divide the batter into the two prepared loaf tins, top with remaining 1/2 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.
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.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
Can I use the smaller muffins tins, like bite size?
I’ve only made them in regular size loaf pans and the mini ones, but I don’t see why you couldn’t! If you try it, I would just reduce the bake times to around 15-18 minutes, keep the temp the same. If you make them like this let me know how they turn out!
I do this all the time! I’ll double the recipe and make loaves, muffins, mini muffins and doughnuts! I just adjusted the timing to how much batter.
doughnuts 12-14 min
mini muffins 15-18min
regular muffins 24-27 min
This is such a great recipe I use it all the time💕!!!!
Thank you so much, Kim! I appreciate the love you have for making this recipe and for taking a moment to leave your review and notes!
Wow! By far the best zucchini bread ever. I followed the recipe exactly and it was a good thing that it made two loafs. My family and friends couldn’t get enough. Thanks for making me so popular as the best baker of zucchini bread in my circle. I tell them I just followed your recipe on Pinterest but the rave reviews towards “my zucchini bread” keep pouring in so I had to give credit where credit is due and leave you a review. ☺️
Hi, Donna! I’m so glad you found me over on Pinterest! Thank you for making the recipe, for the rave reviews from your family and friends, and for taking the time to leave this wonderful review and star rating!❤️
Thank you for such as easy recipe. It was so moist and delicious! A CHCOLATE LOVERS DREAM!
I can cook for an army, but I can’t bake to save my life. I made these and they were extraordinary! I will never bake anything without adding zucchini to keep it moist.
This is the exact recipe that I have used for decades for my “regular” zucchini bread (cocoa and chocolate chips omitted). Now I just made the note to add 1/2 c. cocoa and chocolate chips on my recipe card. Thanks so much! Delicious!
You’re welcome, Gretchen! I’m so glad you love it!
This is a keeper!! I just may need to make a few adjustments, my loaf pan was slightly different in size so I will bake again for on 30min; use a little less cocoa. Definitely a keeper! Thank you so much!Plus I completely peeled my zucchini; everyone asked if I’m sure put it in! Yes I did!
I”m so glad you love it, Penny! Thank you for making the recipe and for leaving a review!
I gave this 4 stars because it’s doesn’t have enough chocolate flavor. Otherwise it’s definitely light and moist.
Thank you for making the recipe, Mary and for the feedback!
Can we make this recipe “regular” by omitting the coco powder? I love that it’s a double batch but I wanted to make two regular chocolate chip loaves as well. (We have a lot of zucchini)
You could, but unfortunately I never tested the recipe without the cocoa powder so I wouldn’t be able to provide what the recommended changes would be.