A sprinkle of joy with every slice of life.

Chocolate Chip Zucchini Bread

  • September 05, 2020
  • by

I’m not exaggerating when I say that this chocolate chip zucchini bread does not last more than 48 hours in our household. In fact, J and I and polish this off between the two of us. ?

Chocolate Zucchini Bread

My friend, Brenda, gave me her adapted recipe from Epicurious almost a decade ago, and this been one of my staple zucchini recipes. It is just so darn good.

Whether you’re gearing up for back-to-school week, or just need a treat for the weekend (or anytime, really), go bake this! It will put a smile on your face.

Chocolate Chip Zucchini Bread
Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

Moist and delicate crumbed chocolate bread that is sure to be in regularly rotation in your kitchen.
Prep Time30 mins
Cook Time50 mins
Course: Breakfast, Dessert, Snacks
Keyword: Bread, cake, chocolate, zucchini


  • Hand or stand mixer


  • 150 grams (1 1/8 cups) unbleached all purpose flour
  • 23 grams (1/4 cups) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 175 grams (3/4 cups and 2 tablespoons) white granulated sugar
  • 112 grams (1/2 cup) unsalted butter, softened/at room temperature
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/4 cup buttermilk
  • 143 grams (1 cup) finely grated unpeeled zucchini
  • 87 grams (1/2 cup) semi-sweet chocolate chips (or chopped chocolate)


  • Preheat oven to 325°F. Butter a 9”x5” loaf pan and line with parchment paper (or flour it instead, if you wish). 
  • Whisk together flour, baking soda, and cocoa powder in a medium bowl
  • Cream sugar and butter in separate bowl using a hand or stand mixer. Add egg and mix thoroughly before adding vanilla extract and salt. 
  • Alternate adding and mixing 1/3 of the dry ingredient and 1/2 of the buttermilk. Repeat until everything is added.
  • Squeeze the grated zucchini to remove excess excess moisture before adding to the mixture. Stir in the chocolate chips/chunks.
  • Pour batter into prepared pan and bake for 50 minutes or until cake tester inserted into the centre of the bread comes out clean.
  • Cool completely in the pan before slicing. Crumb tends to break if sliced while hot.


Serve as is, with a generous dollop of whipped cream, or enjoy warmed and topped with vanilla ice cream.

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