Go Back

Chocoholic’s Zucchini Bread

Calling all Chocoholics, this Chocolate Zucchini Bread is a delicious way to sneak in some veggies! It’s moist, rich and so chocolaty, no one would ever suspect there’s zucchini hiding inside.
Prep Time15 mins
Cook Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chips, loaf pan, zucchini, zucchini bread
Servings: 12 servings


  • 9 x 5-inch or 8 1/2" x 4 1/2"  loaf pan
  • box grater


  • 2 large eggs
  • 1/3 cup honey
  • 1/2 cup canola or vegetable oil
  • 1/2 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup unsweetened cocoa Dutch-process or natural
  • 1 2/3 cups all-purpose flour unbleached
  • 2 cups unpeeled zucchini, shredded (about 1 large zuke) gently pressed into cup
  • 1 cup chocolate chips + 1/2 cup for optional drizzle


  • Preheat the oven to 350°F; spray 9 x 5-inch pan with nonstick spray or line with parchment paper.
  • In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
  • In medium mixing bowl, whisk together salt, baking soda, baking powder, cocoa, and flour. Add to egg mixture, mixing until well combined.
  • Stir in the zucchini and chocolate chips.
  • Pour the batter into the prepared pan.
  • Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean except for a light smear of chocolate from the melted chips). Shield top of bread with aluminum foil to prevent over browning during last 10 minutes of baking time if needed.
  • Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
  • Cool completely before slicing; store well-wrapped, at room temperature.
  • To make the optional drizzle: Melt 1/2 cup of chocolate chips at medium power in the microwave; drizzle over the top of the cooled bread.


  • May use a 8 1/2" x 4 1/2" pan instead of 9 x 5 inch.
  • For accurate measuring of flour, fluff your flour from the canister or bag and then spoon into your measuring cup so it’s overflowing, then level off with the edge of a knife. Scooping flour directly from the bag or canister will yield a heavier cup and larger amount that can negatively affect your recipes
  • For easy removal when baking, line your pan with parchment paper. Spray your pan and then line your pan with parchment paper that hangs over the edge of your pan. The spray will keep your paper in place and from slipping so no batter gets underneath the paper. Parchment is nonstick and you can lift the bread out of the pan using the ends of the paper. Parchment paper also helps regulate the oven temperature and can neutralize hot spots as a barrier between the pan and your batter.