Chocolate Zucchini Bread I

Chocolate Zucchini Bread I

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"A moist scrumptious bread with chocolate and spices that even the kids will love. It's a great way to use up all of those extra zucchinis in your garden!"
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1 h 30 m servings 278 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
  2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
  3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 835 Ratings

Most helpful positive review

This bread is really good. I made a few changes, because I know what I like in a quick bread. I like it to be really moist and I find that the recipes with sour cream in them are best acomplishe...

Most helpful critical review

A tip: grease your loaf pans beyond what you think is necessary; I greased mine well and the bread still stuck to the bottom. Overall this recipe isn't bad. Using the correct size pans, and kn...

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Most positive
Least positive

This bread is really good. I made a few changes, because I know what I like in a quick bread. I like it to be really moist and I find that the recipes with sour cream in them are best acomplishe...

This bread is a wonderful, chocolatey treat. The texture is very moist. My only suggestions are: 1) thoroughly grease the pans, 2) use mini chocolate chips in the recipe, and 3) let the loave...

My family gobbled this up - I went through four loaves this weekend. Flour the choc chips first to keep them from sinking and grease your pans well or the bread will stick. This is SO GOOD!

Nice bread. My husband had no idea it was zucchini bread, when I told him he was like ‘NO WAY’ I don’t know if that’s good or bad, either way it’s very good bread. Reading the reviews is very he...

This recipe is total crowd pleaser! I made mini loaves to give as gifts (they freeze well). Bake mini loaves for about 20 minutes. I also made this into an 8" layer cake and frosted with butter...

This bread was delicious and very moist. It got better the second day, even moister! I only used 1 1/2 cups of sugar instead of two, I used half whole wheat flour and half white, and replaced ...

Truly wonderful! I've baked this several times now -- though without the chips so far. I used a single bundt pan instead of two loaf pans and extended the baking time a bit. This even works with...

Fantastic. I actually used a large crookneck squash instead of zucchini. I also coated the chocolate chips (regular size) with flour and they did not sink, as others had indicated. I used whole...

I baked this bread using 3/4 cup oil and adding some extra chocolate chips. I folded in the zucchini last to see if that would help chips from sinking to the bottom. It did! The bread was del...

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