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Chocolate-Cinnamon Zucchini Bread


"A fall twist to a summer recipe. Everyone is going to ask for this recipe."
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1 h 45 m servings 210 cals
Original recipe yields 20 servings (2 9x5-inch loaves)


  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans.
  2. Mix all-purpose flour, whole wheat flour, cocoa powder, cinnamon, baking soda, baking powder, and salt in a bowl until thoroughly combined. Whisk brown sugar, eggs, applesauce, and vanilla extract in a second large mixing bowl. Stir zucchini into the liquid ingredients and beat in flour mixture until batter is just combined; do not overbeat. Gently mix in cinnamon baking chips. Divide batter evenly between prepared loaf pans.
  3. Bake in preheated oven until lightly golden brown and a toothpick inserted into the center of a loaf comes out clean, 55 minutes to 1 hour. Cool in pans for 10 minutes before removing loaves to finish cooling on wire racks.


  • Cook's Note:
  • This freezes well, so you can have it later in the year. Just wrap in plastic wrap (whole or sliced), then place in freezer plastic bag before freezing. Instead of 2 large loaves, you can bake 5 small foil loaf pans for giving as gifts.

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Read all reviews 8
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I cut this recipe back to 10 servings. I did change the egg amount--it was asking for an egg and a half, what I did was omit the half and up the applesauce to an additional quarter cup. Everythi...

I was looking for a different kind of breakfast quick bread and this was terrific. The amount of cocoa is just enough to give it a light chocolate flavor. The zucchini, whole wheat flour and app...

With or without the cinnamon chips these are EXCELLENT!! And my 2 year old was able to help which makes it even better!

My whole family loves this recipe! I didn't know where to find the cinnamon chips so substituted them for regular chocolate chips. I'm looking forward to trying it exactly as written. Thank you ...

Great recipe, might be my new favorite. I love that it uses applesauce and whole wheat flour and you wouldn't even know it! I made 24 muffins and baked around 13-15 minutes and they came out w...

Awesome, super chocolate-y (with added chocolate chips!) Made 16 muffins, baked for 40 min. Very moist!

I have been looking for a perfect zucchini bread recipe and this is it! I didn't have any cinnamon chips on my first try, but it tasted just fine. This is just wonderful to share with family an...

Love that this bread is a little more healthier than the usual zucchini bread with oil. I had chunky applesauce and it worked fine. The bits of apple were good. The cocoa was nice addition. Bake...