Chocolate Zucchini Bread is pretty much what you get when you cross classic zucchini bread with chocolate cake. If that doesn’t win you over, I don’t know what will! This Chocolate Zucchini Bread recipe is just as simple as the original, and since the chocolate flavor comes from cocoa powder, there’s no fussing with melting chocolate or anything like that. Eating your veggies never tasted so good!

sliced zucchini bread on a plate

A Favorite Quick Bread Recipe

Quick bread is my favorite kind of bread—and not just because most quick bread recipes are sweet! Unlike traditional bread, which is leavened with yeast, a quick bread is usually leavened with baking powder, baking soda and an acid, or baking powder and baking soda. Skipping the yeast and kneading definitely makes the process of making bread a lot easier!

Technically speaking, even cakes, brownies, muffins, and pancakes are considered quick breads, but most people mean banana bread, zucchini bread, and pumpkin bread when they’re talking about quick breads. (My Chocolate Chip Ice Cream Bread recipe is a quick bread too!)

Ingredients + Variations

Here’s what you need to make Chocolate Zucchini Bread:

All-purpose flour – I haven’t tried gluten-free flour or whole wheat flour for this recipe, so I don’t recommend switching things up unless you’re okay with the possibility that it might not work out!
Cocoa powder – For alllll that chocolatey goodness.
Salt
Baking soda – The first half of what makes this a quick bread.
Baking powder –The second half!
Ground cinnamon – There’s a hefty amount of cinnamon in this recipe, which is divine when combined with cocoa.
Eggs – I recommend letting them sit at room temperature to warm up a bit before you start baking.
Vegetable oil – You can use canola oil as an alternative.
White sugar
Vanilla extract
Grated zucchini – Scoop out the seeds if you’re using a mature zucchini with large seeds.
Chopped walnuts – Not into nuts? Try chocolate chips instead for a Double Chocolate Zucchini Bread. (Insert heart-eye emoji here!)

How to Make Zucchini Bread

1. Prepare

Preheat your oven to 325ºF, then grease and flour two 8×4-inch bread pans.

2. Combine Dry Ingredients

In a medium bowl, sift the flour, cocoa powder, salt, baking powder, baking soda, and cinnamon.

3. Make the Batter

Beat the eggs, oil, vanilla, and sugar together in a large bowl. Next, pour the dry ingredients into the bowl with the wet ingredients and beat until everything is incorporated. Stir in the zucchini and nuts, then pour the batter into the prepared bread pans.

4. Bake

Transfer the bread pans to the oven and bake the Chocolate Zucchini Bread for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool the pans on a wire rack for 20 minutes, then carefully remove the bread from the pans and let the loaves finish cooling on the racks.

FAQ

How long does Chocolate Zucchini Bread last?

It doesn’t last very long in my household, because my kids eat it up! But if you don’t have that problem, then you can keep the bread on the kitchen counter for 3 to 4 days, or freeze it for a month or two. Either way, wrap the bread tightly with plastic wrap when you’re storing it.

Does Chocolate Zucchini Bread need to be refrigerated?

Like my Blueberry Zucchini Bread, Chocolate Zucchini Bread doesn’t need to be refrigerated, but you can refrigerate it if you like. It will last a little bit longer in the fridge than on the countertop, but I prefer storing at room temperature because I think it tastes better.