The Pantry
American

Chocolate zucchini bread

A moist 9x5-inch loaf with finely grated zucchini, cocoa, and chocolate chips baked into a tender quick bread. The zucchini keeps the crumb soft without tasting vegetal, while the cocoa gives the loaf a dark, brownie-like flavor. It slices cleanly after cooling and makes 8 generous servings, with a chocolate streak in every slice.

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Chocolate zucchini bread
~420 calper person · ~3360 total
~$5.10meal total · ~$0.64 per person

Estimated calories and US ingredient costs.

This recipe is designed for one standard 9x5-inch loaf pan and does not scale cleanly by simply changing the bake time. For 2 loaves, mix a full double batch and bake in two separate pans on the same oven rack, rotating them once near the middle of baking. Do not use a smaller pan unless you expect a much longer bake time and a taller center.

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Ingredients, steps and a live timeline. Ready for 8 people.

Step timeline

Cooking order

9 left
Step 1

Prep the pan and oven

~14 min

Prep the pan and oven.

Heat the oven to 350 F.

Grease a 9x5-inch loaf pan and line it with a strip of parchment that overhangs the long sides for easy lifting.

Grate the zucchini on the large holes of a box grater, then lightly squeeze out excess liquid with your hands or a clean towel so the bread bakes up moist, not wet.

Ingredients
  • 6 oz total for recipeZucchini
Step 2

Mix the dry ingredients

~14 min

Mix the dry ingredients.

In a medium bowl, whisk together the 1 1/2 cups flour, 1/2 cup cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 1 tsp cinnamon until the cocoa is fully dispersed and no dark streaks remain.

Thorough mixing here helps the loaf rise evenly and keeps cocoa from clumping in the batter.

Ingredients
  • 1 1/2 cupsAll-purpose flour
  • 1 tspBaking soda
  • 1/2 tspBaking powder
  • 1/2 tspFine salt
  • 1 tspGround cinnamon
Step 3

Whisk the wet base

~1 min

Whisk the wet base.

In a large bowl, whisk the 2 eggs, 3/4 cup granulated sugar, and 1/4 cup packed brown sugar for about 1 minute until glossy and slightly thickened.

Whisk in the 1/2 cup oil, 1/4 cup Greek yogurt, and 1 tsp vanilla until smooth.

The batter should look satiny before the zucchini goes in.

Ingredients
  • 2Large eggs
  • 3/4 cupGranulated sugar
  • 1/2 cupNeutral oil
  • 1/4 cupPlain Greek yogurt
Step 4

Fold in the zucchini

~13 min

Fold in the zucchini.

Add the 6 oz grated zucchini to the wet mixture and stir until evenly distributed.

The zucchini should disappear into the batter, but its moisture should still be visible on the spoon.

If the mixture looks separated, keep stirring until it comes back together.

Ingredients
  • 6 ozZucchini
Step 5

Combine wet and dry

~13 min

Combine wet and dry.

Add the dry ingredients to the bowl in two additions, folding with a spatula just until no dry flour remains.

Do not overmix; overworked quick-bread batter can turn dense and tunnelled.

The batter will be thick, almost scoopable, because of the cocoa and zucchini.

Ingredients
  • 1 1/2 cups total for recipeAll-purpose flour
Step 6

Add the chocolate chips and pan

~13 min

Add the chocolate chips and pan.

Fold in the 3/4 cup chocolate chips, reserving 2 tablespoons for the top if you want a more bakery-style finish.

Scrape the batter into the prepared loaf pan and smooth the top.

Sprinkle the reserved chips over the surface, then tap the pan once on the counter to settle the batter.

Step 7

Bake and cool

~65 min cook

Bake and cool.

Bake for 55 to 65 minutes, until the center is set and a tester inserted into the middle comes out with only a few moist crumbs, not raw batter.

If the top is browning too quickly before the center is done, tent loosely with foil for the last 15 to 20 minutes.

Cool in the pan for 15 minutes

Step 8

Lift out and cool completely on a rack before slicing…

After ~65 min

then lift out and cool completely on a rack before slicing so the crumb can set cleanly.

Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

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Ingredients

For 8 people

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1 tsp ground cinnamon
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup neutral oil
  • 1/4 cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 6 oz zucchini, finely grated and lightly squeezed dry
  • 3/4 cup semi-sweet chocolate chips

Method

  1. Prep the pan and ovenHeat the oven to 350 F. Grease a 9x5-inch loaf pan and line it with a strip of parchment that overhangs the long sides for easy lifting. Grate the zucchini on the large holes of a box grater, then lightly squeeze out excess liquid with your hands or a clean towel so the bread bakes up moist, not wet.
  2. Mix the dry ingredientsIn a medium bowl, whisk together the 1 1/2 cups flour, 1/2 cup cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 1 tsp cinnamon until the cocoa is fully dispersed and no dark streaks remain. Thorough mixing here helps the loaf rise evenly and keeps cocoa from clumping in the batter.
  3. Whisk the wet baseIn a large bowl, whisk the 2 eggs, 3/4 cup granulated sugar, and 1/4 cup packed brown sugar for about 1 minute until glossy and slightly thickened. Whisk in the 1/2 cup oil, 1/4 cup Greek yogurt, and 1 tsp vanilla until smooth. The batter should look satiny before the zucchini goes in.
  4. Fold in the zucchiniAdd the 6 oz grated zucchini to the wet mixture and stir until evenly distributed. The zucchini should disappear into the batter, but its moisture should still be visible on the spoon. If the mixture looks separated, keep stirring until it comes back together.
  5. Combine wet and dryAdd the dry ingredients to the bowl in two additions, folding with a spatula just until no dry flour remains. Do not overmix; overworked quick-bread batter can turn dense and tunnelled. The batter will be thick, almost scoopable, because of the cocoa and zucchini.
  6. Add the chocolate chips and panFold in the 3/4 cup chocolate chips, reserving 2 tablespoons for the top if you want a more bakery-style finish. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chips over the surface, then tap the pan once on the counter to settle the batter.
  7. Bake and coolBake for 55 to 65 minutes, until the center is set and a tester inserted into the middle comes out with only a few moist crumbs, not raw batter. If the top is browning too quickly before the center is done, tent loosely with foil for the last 15 to 20 minutes. Cool in the pan for 15 minutes, then lift out and cool completely on a rack before slicing so the crumb can set cleanly.

Before you cook

What to get ready

Mixing bowls, whisk, spatula, the specified loaf or muffin pan and cooling rack.

Measure cocoa separately from flour and lightly squeeze grated zucchini as the recipe directs.

If something needs adjusting

Chocolate makes the doneness test confusing

Probe a few spots near the center; melted chips look wet, but raw batter should not cling.

Results vary with flour measurement

Use the recipe's flour weight when supplied. Otherwise spoon flour into a measuring cup and level it rather than packing it tightly.

Store for later

Cool completely before wrapping to prevent condensation. Refrigerate moist fruit or vegetable loaves for storage, or freeze individual slices; discard any moldy portions and the affected loaf.

Make the ingredients go further

Use leftover zucchini in savory fritters for a different meal.

Next use for your ingredients: Zucchini fritters →

Calculate this meal with your own prices →

How to Measure Flour →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the best texture, squeeze the zucchini just enough to remove obvious surface water, not until it is bone-dry. If you over-dry it, the loaf loses moisture; if you leave it too wet, the center can stay gummy. Let the loaf cool fully before slicing, because warm chocolate quick breads compress easily and can seem underbaked even when they are done.

Make it work for you

You can replace the Greek yogurt with an equal amount of sour cream for a slightly richer crumb. If you want a more intense chocolate profile, use dark chocolate chips instead of semi-sweet, but keep the quantity the same so the batter stays balanced. Do not swap in melted butter for the oil one-for-one unless you expect a slightly firmer, less moist loaf.

Use more of your all-purpose flour and eggs in zucchini bread.

Can I make this chocolate zucchini bread ahead of time?

Yes. Bake it a day in advance, cool completely, and wrap it tightly once it is fully cool. Store at room temperature for up to 2 days or refrigerate for 3 to 4 days. For longer storage, wrap slices well and freeze them for up to 2 months. Rewarm slices gently so the chocolate softens without drying out the crumb.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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