Chocolate Zucchini Bread

It’s zucchini season! I have been baking this bread for as long as I can remember. My mom used to make it when I was young, and once I started having my own garden I started making it as well. When you start to get 5 zucchini a day, some the size of baseball bats, you have to come up with as many ways to use it as possible, and this is a delicious one for sure! This might be my kids’ favorite quick bread; they love chocolate!

One of the things I love about this recipe is that it makes two loaves, and they freeze really well! I love having one on hand to break out when we need a sweet treat or an extra breakfast item. While it’s bit of an indulgence, I’ve definitely had this for breakfast before. When I want to freeze it, I simply wrap it in plastic wrap, then in aluminum foil and then place it in a gallon ziplock bag. This always ensures it stays nice and fresh. Then I just set it on the counter to thaw whenever we want it.

Chocolate Zucchini Bread

Course Dessert


  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 tsp. vanilla
  • 1/2 cup milk
  • 2 1/2 cups flour
  • 1/2 cup cocoa powder
  • 2 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 2 cups zucchini grated and drained of excess liquid


  • Preheat oven 350 degrees.
  • In the large bowl of a stand mixer combine sugar, oil, eggs, vanilla, and milk. Mix until combined.
  • In another bowl, stir together the flour, cocoa powder, baking powder, baking soda, salt and cinnamon.
  • Slowly add dry ingredients to wet ingredients and mix until combined.
  • Gently stir in zucchini.
  • Divide batter between two greased 9×5 loaf pans.
  • Bake at 350 degrees for 1 hour or until a toothpick comes out clean.
  • Cool on wire racks for about 10 mins. Then turn the breads out of the pans and cool completely on wire racks.


Helping Hands:  I love baking with kids so this is an easy one for me!  They always help to measure and stir the dry ingredients and I let them do many of the wet ingredients as well, just usually not the eggs until they are older.  They love being a part of the process as well as the delicious results!
Make Ahead Options:  This bread freezes so well!  Since the recipe makes two, we usually eat one right away and I freeze the other one once it is cool to ensure it tastes fresh when we defrost it.  I wrap it in plastic wrap, then aluminum foil, and then place it in a gallon size ziplock bag.  Whenever we are ready to eat it, I just take it out of the freezer and set it on the counter to defrost.  

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