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.
Exactly Perfect!!!!YUMMY
Thank you, Catrina!
?when you say bake on the second rack are you counting from top of the oven
Hi! It will be the next rack up from the middle rack position. Every oven has a different number of rack placements so I usually recommend the 2nd rack or the center/middle rack.
Ok ty!
How do you make the parchment paper sling?
I just took a sheet of parchment paper and cut it to fit the loaf pans making sure there was overhang on both sides.
I thought as much ,just had to make sure.Thank you!
You’re welcome! Hope you enjoy the bread!
I made this yesterday and it was so so good! I only used 1 medium zucchini though as it made 2 cups. I really appreciate that the ingredients are also listed in the directions so that I don’t have to keep scrolling up to see the measurements! Very helpful!
This feels like a silly question, but do I peel the zucchini first or can I grate it right after I wash it?
It’s up to you (either way is fine), but I like to leave it on for the extra nutrients (which I know sounds silly talking about a chocolate dessert bread).
I’m a bee person and have lots of honey, could I substitute some of the sugar for honey. What would you recommend.
Hi! I never tested the recipe this way, but you’re more than welcome to try it out. I definitely recommend googling substituting sugar for honey to see what others recommend for how much, etc.
Just made this for the first time. I used a 9×13 pan instead of 2 loaf pans, turned out great!
That’s awesome, Julie! Thank you for making it and for the feedback!
Great loaves!
Thank you for adding the ingredients into the instructions, so helpful!!
You’re welcome! I’m so glad you enjoyed the recipe!
Hi, can this be made with applesause instead of oil, or maybe half and half.
I read where one commenter used 1/2 the sugar, which I would likely do since the choc. chips may add to the sweetness?
Lastly, does it make a difference if I use bread flour instead of All Purpose?
I’m new to baking and want to avoid another disaster before I try this delicious looking loaf! Thanks!
I didn’t test the recipe using applesauce instead of oil or a combination of the two, but I think that would be fine. As for the flour, I would stick to using just the AP flour because bread flour has a higher protein % and could give you a dryer bread.
Oh my. The best zucchini bread ever! Can not even tell theirs zucchini in it! Moist, not bitter from chocolate…amazing! I’m sure it’s calorie free too, lol
Lol, oh yes, totally calorie free 😉 Thank you for making it!