Easy, Moist Chocolate Zucchini Bread Recipe

This chocolate zucchini bread is so moist and flavorful, you’ll need to keep reminding yourself there are vegetables in it. Jump to the Easy, Moist Chocolate Zucchini Bread Recipe or read on to see our tips for making it.

Easy, Moist Chocolate Zucchini Bread Recipe

I love making quick breads — they’re simple to make and quick to prep. This chocolate zucchini bread is no different. You should be able to get the loaf in the oven in about 15 minutes.

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A food processor with the grater attachment makes quick work of the zucchini. A hand grater works nicely, too. The grating goes quickly.

How to Make the Best Chocolate Zucchini Bread

If you take a peek at the recipe below, you’ll see that we call for instant coffee or espresso powder. You could say this is one of our secret weapons when it comes to anything chocolate. The baked loaf won’t taste like coffee. Instead, the instant coffee makes it taste like rich chocolate — more than if we were to leave it out. Any instant coffee will work, but if you want the best, use espresso powder. King Arthur Flour makes one that gets rave reviews. Here’s a link for buying it online.

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Recipe updated, originally posted October 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy, Moist Chocolate Zucchini Bread Recipe

  • PREP
  • COOK

A food processor with the grating attachment makes quick work of the zucchini, but it really does not take long to hand grate. To make this a double chocolate zucchini bread, add 1/2 to 3/4 cup of chocolate chips.

Makes 1 loaf or 10 slices

You Will Need

1 1/2 cup shredded raw zucchini

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder, we use Ghirardelli

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon sea salt

1/2 cup vegetable oil

1/2 cup granulated sugar

1/2 cup light brown sugar

2 large eggs

1 teaspoon instant coffee powder or 1/2 teaspoon espresso powder

1 teaspoon vanilla extract

1/2 to 3/4 cup chocolate chips, optional


    Heat the oven to 350 degrees F and spray a 9-by-5-inch loaf pan with nonstick cooking spray.

    In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt, then set aside. In a large bowl, using a hand mixer, beat the oil, sugars, eggs, instant coffee, and the vanilla until blended, about 2 minutes.

    Stir the shredded zucchini into the dry ingredients. Add the dry ingredients to the wet ingredients in two batches, stirring between each addition. Stir in chocolate chips.

    Spoon batter into the loaf pan and smooth the top. Bake 55 to 65 minutes, or until a knife inserted into the center of the bread comes out clean.

    When the bread is done, cool in the pan on a wire rack for 10 minutes. Turn out the loaf onto the rack to finish cooling.

Adam and Joanne's Tips

  • Make ahead tip: The bread can be wrapped and frozen for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
  • Baking tip: Place the pan on an insulated baking sheet or on top of two regular baking sheets stacked one on top of the other. This helps even baking and makes getting the loaf pan into and out of the oven easy.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We did include 1/2 cup of chocolate chips in the calculations.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 slice / Calories 276 / Protein 4 g / Carbohydrate 35 g / Dietary Fiber 2 g / Total Sugars 22 g / Total Fat 15 g / Saturated Fat 4 g / Cholesterol 37 mg
AUTHOR: Adam and Joanne Gallagher

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30 comments… Leave a Comment
  • Nancy Brown July 21, 2011, 10:06 pm

    Beautiful pictures! I am really inspired to try the recipe.

    Keep up the great work!


  • Maca April 10, 2011, 5:33 pm

    OMG! totally a keeper! my mom could not believe that zucchinis were the secret ingridient!

  • rcakewalk September 29, 2010, 10:46 am

    I’ve had this bookmarked forever and just made it this morning. The espresso powder is pure genius, and this recipe is going to be shared for sure! Glad my CSA gave me a zucchini that I needed to use up, and so glad I looked back at my enormous list of links! Thank you!!

  • Samantha August 22, 2010, 9:41 am

    OMG My husband LOVED LOVED it. He’s more of a chocholic than I am.
    This is definitely going into the Sunday dinner menu.


    • inspiredtaste August 23, 2010, 9:25 am

      We are so glad that your husband loved the recipe. Your comment actually got us thinking of remaking it ourselves. Zucchini’s are in season right now 🙂

  • Christina August 7, 2010, 10:53 pm

    Pure perfection!! The whole house smelled of chocolate and we probably didn’t let it cool enough 🙂 but with the melted chocolate chips glaze (great idea, Becca) plus some freshly sliced strawberries from the garden, this was heavenly. Adding the instant coffee was brilliant!! Thanks so much!

    • inspiredtaste August 8, 2010, 3:09 pm

      Soooo glad you liked it and the idea of adding the chocolate glaze is a great idea!!

  • Becca June 23, 2010, 7:43 pm

    just finished baking this! i added 1/2 cup chocolate chips and then melted 1/4 cup chocolate chips and glazed the top of the loaf after it cooled – SO GOOD! : ) thanks for the fabulous recipe!

    • inspiredtaste June 24, 2010, 8:58 am

      Becca – adding more chocolate!! Now we’re talking 🙂 Your idea of melting chocolate for a glaze on top is decadent, we might have to try that soon!


  • Amy June 20, 2010, 9:12 pm

    My loaf baked in under 30 minutes rather than 55. Turned out nice, added some chopped pecans, replaced vegetable oil with coconut oil and 1/3 of the flour w/ white whole wheat flour.

    • inspiredtaste June 21, 2010, 6:38 am

      Amy, What great alterations to the recipe. We have never baked with coconut oil before, we definitely would like to give it a try! Plus, we loved the idea of pecans!

  • Kate February 21, 2010, 2:46 pm

    Saw this on DessertStalker and had to come by and check it out. I will have to try this as it looks delicious.
    I love the simplicity of your blog. It’s something I’ve been looking for with mine but don’t know how to do the 3 columns. Ah well . . .
    Glad I stopped by!

  • Jenni November 2, 2009, 11:20 am

    Zucchini bread + chocolate. How could you go wrong with two of the best things!

    Definitely making it this weekend!

  • Sandra November 2, 2009, 8:42 am

    This sounds amazing! I love zucchini bread and I really think this will be great too. However, I have one question… are you supposed to use instant coffee or normal coffee grounds?

    • inspiredtaste November 2, 2009, 8:44 am

      Hi Sandra,

      We used instant coffee, you don’t need much, but it just adds so much depth to any chocolate recipe. We hope you enjoy it!!


  • Ryan O November 1, 2009, 7:39 pm

    Sounds like an odd combination that could really work!

  • Linda October 31, 2009, 3:41 pm

    This looks super moist and anything chocolate is PERFECT.
    I’ll definitely be smelling up my house with this recipe!!!

  • Mel October 31, 2009, 7:16 am

    Oh my… this looks absolutely divine.

  • Ash October 30, 2009, 12:53 pm

    I am in Heaven right now!! Chocolate AND zucchini? AMAZING!!

  • Heather October 30, 2009, 10:54 am

    This looks so good! I never thought of CHOCOLATE zucchini bread. Was that Jo’s idea :-D?

    • inspiredtaste October 30, 2009, 10:58 am

      I don’t want to toot my own horn or anything, but yes Heather it was definitely my idea 🙂


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