Can I use whole wheat flour instead of all-purpose?

Yes, you can swap half the flour with whole wheat. It’ll be a bit denser but still delicious.

Do I have to peel the zucchini?

Nope! Just wash it and grate it. The peel adds color and fiber.

Absolutely. Just bake in a muffin tin for 18–22 minutes at 350°F. Or check out our full zucchini muffins recipe for another quick and tasty option.

It’s lightly sweet – perfect for coffee or tea. If you like it sweeter, add a few more chocolate chips.

A rich, moist chocolate bread with a hidden veggie twist! Perfect for a sweet treat that’s light and satisfying.

Scale

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon (optional)

2 large eggs

½ cup vegetable oil

½ cup white sugar

½ cup brown sugar

1 tsp vanilla extract

1 ½ cups grated zucchini (unpeeled)

½ cup chocolate chips (plus more for topping)

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.

2. In a large bowl, whisk together flour, cocoa, baking soda, baking powder, salt, and cinnamon.

3. In another bowl, beat eggs, oil, sugars, and vanilla until smooth.

4. Stir in the grated zucchini.

5. Add dry ingredients to the wet and stir until just combined. Fold in chocolate chips.

6. Pour batter into prepared pan and sprinkle extra chips on top if desired.

7. Bake for 50–60 minutes or until a toothpick inserted comes out clean.

8. Let cool in the pan for 10–15 minutes, then transfer to a wire rack.

Store at room temperature for up to 3 days.

Freezes well for up to 2 months.

Tastes even better the next day!

Keywords: chocolate zucchini bread, easy zucchini bread, chocolate loaf