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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.