25+ Irresistible Chocolate Zucchini Bread Recipes to Try Today

Chocolate zucchini bread is a beloved treat that perfectly combines the rich, comforting flavor of chocolate with the moist, tender texture that zucchini adds.

Whether you’re looking for a healthier twist on a classic dessert, a way to sneak some veggies into your baked goods, or simply a delicious snack to enjoy any time of day, chocolate zucchini bread fits the bill.

With so many variations—from vegan and gluten-free options to decadent cream cheese swirls and spiced versions—there’s a recipe for every taste and occasion.

In this article, we’ve gathered over 25 of the best chocolate zucchini bread recipes that will inspire your baking adventures.

You’ll find easy and quick recipes for beginners, indulgent treats for special occasions, and wholesome choices packed with nuts, oats, and alternative flours.

Get ready to discover new favorites that will satisfy your chocolate cravings while making the most of fresh zucchini!

25+ Irresistible Chocolate Zucchini Bread Recipes to Try Today

Chocolate zucchini bread is a versatile and delicious way to enjoy the benefits of baking with vegetables while indulging in chocolatey goodness.

Whether you prefer your bread dense and fudgy, light and fluffy, or packed with extra ingredients like nuts and spices, the options are endless.

These 25+ recipes prove that zucchini bread doesn’t have to be boring — it can be a showstopper on your dessert table or a comforting snack throughout the day.

Try out a few recipes, experiment with your favorite add-ins, and enjoy the perfect balance of healthy ingredients and decadent chocolate flavor.

No matter which recipe you choose, you’re sure to impress family and friends with your baking skills and creative flair.

Happy baking!

Decadent Chocolate Zucchini Bread with Cocoa and Walnuts

This chocolate zucchini bread is a luscious treat that balances moistness from fresh zucchini with rich cocoa flavor and the satisfying crunch of toasted walnuts.

It’s perfect for breakfast, dessert, or a cozy afternoon snack.

The natural sweetness of zucchini combined with dark cocoa powder creates a deeply chocolatey loaf that feels indulgent yet wholesome.

Ingredients:

• 2 cups shredded zucchini (squeezed dry)
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¾ cup brown sugar
• ½ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, beat the eggs with both sugars until light and fluffy. Slowly add the oil and vanilla extract, mixing well.
4. Fold in the dry ingredients until just combined. Gently stir in the shredded zucchini and walnuts.
5. Pour the batter into the prepared loaf pan, smoothing the top.
6. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack.

This chocolate zucchini bread offers a beautiful combination of textures and flavors.

The zucchini keeps the bread incredibly moist without being overpowering, while the cocoa provides a rich depth.

Walnuts add a nutty crunch that makes each bite satisfying. It’s a perfect way to sneak veggies into a dessert everyone will love.

Moist Double Chocolate Zucchini Bread with Chocolate Chips

For chocolate lovers who crave an extra boost of sweetness, this moist double chocolate zucchini bread is a dream come true.

The addition of melty chocolate chips throughout the loaf ensures every slice has pockets of gooey chocolate, making it irresistible.

The zucchini not only enhances the moisture but also adds a subtle earthiness that complements the rich chocolate perfectly.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup sugar
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups grated zucchini, squeezed dry
• ½ cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
3. In a separate bowl, beat sugar and oil until combined. Add eggs one at a time, then stir in vanilla.
4. Slowly fold the dry ingredients into the wet mixture. Fold in zucchini and chocolate chips gently.
5. Pour batter into loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
6. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This double chocolate zucchini bread is decadently rich but surprisingly light thanks to the zucchini’s moisture.

The chocolate chips melt into the loaf, creating an indulgent experience with every bite.

Whether served warm or at room temperature, it’s a perfect companion for coffee or tea, or even as a dessert to share with friends.

Vegan Chocolate Zucchini Bread with Coconut and Almond Flour

This vegan chocolate zucchini bread is a wholesome, dairy-free option that doesn’t sacrifice flavor or texture.

Using almond flour and coconut oil, the bread has a tender crumb with subtle nutty undertones, while the zucchini adds natural moisture and a fresh vegetable boost.

Sweetened with maple syrup and enhanced with cocoa powder, this loaf is perfect for those seeking a plant-based, gluten-sensitive indulgence.

Ingredients:

• 2 cups shredded zucchini (pressed to remove excess moisture)
• 1 ½ cups almond flour
• ½ cup coconut flour
• ⅓ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ⅓ cup coconut oil, melted
• ⅓ cup maple syrup
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. Prepare flax egg by mixing ground flaxseed with water; let sit for 5 minutes until gelled.
3. In a large bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt.
4. Stir in melted coconut oil, maple syrup, vanilla, and flax egg until fully combined.
5. Fold in shredded zucchini gently.
6. Transfer batter to loaf pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool completely before slicing.

This vegan chocolate zucchini bread is a nutritious and indulgent treat that’s both satisfying and guilt-free.

The combination of almond and coconut flours creates a moist, dense texture, while the flax egg provides structure without eggs.

It’s a wonderful way to enjoy a chocolatey snack that aligns with vegan and gluten-free diets, proving that plant-based baking can be deliciously decadent.

Classic Chocolate Zucchini Bread with Cinnamon Swirl

This classic chocolate zucchini bread brings together the warm flavors of cinnamon and cocoa in a moist, tender loaf.

The zucchini adds a natural moisture that keeps the bread soft and fresh, while a cinnamon swirl running through the center adds an aromatic twist that elevates the overall flavor.

It’s a comforting treat perfect for breakfast, brunch, or a cozy snack.

Ingredients:

• 2 cups grated zucchini (squeezed dry)
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¾ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp ground cinnamon (for swirl)
• 2 tbsp sugar (for swirl)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and 1 tsp cinnamon.
3. In a large bowl, beat eggs and sugar until fluffy. Add oil and vanilla extract, mixing well.
4. Fold in the dry ingredients until just combined, then gently fold in zucchini.
5. In a small bowl, mix 1 tbsp cinnamon and 2 tbsp sugar for the swirl.
6. Pour half the batter into the loaf pan, sprinkle half the cinnamon-sugar mixture evenly, then add the remaining batter. Top with the rest of the cinnamon-sugar mix and gently swirl with a knife.
7. Bake for 55-65 minutes or until a toothpick inserted comes out clean. Cool before slicing.

This bread’s combination of chocolate and cinnamon swirl gives it a unique and inviting aroma that makes it a standout at any table.

The zucchini ensures moistness, while the cinnamon adds a subtle spicy sweetness that perfectly complements the chocolate base.

It’s a delicious, cozy loaf that pairs beautifully with a cup of tea or coffee.

Healthy Chocolate Zucchini Bread with Oats and Greek Yogurt

This healthier take on chocolate zucchini bread incorporates oats and Greek yogurt for added texture and protein.

The zucchini keeps the bread moist and tender, while the oats add a hearty bite and boost the nutritional profile.

Greek yogurt brings a slight tang and richness, reducing the need for excessive oil or butter.

The result is a guilt-free yet indulgently chocolatey loaf.

Ingredients:

• 1 ½ cups shredded zucchini (pressed dry)
• 1 cup rolled oats
• 1 ¼ cups whole wheat flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ⅓ cup honey or maple syrup
• ½ cup Greek yogurt
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease or line a loaf pan.
2. In a bowl, combine oats, flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk eggs, honey (or maple syrup), Greek yogurt, and vanilla until smooth.
4. Stir the wet ingredients into the dry until just combined, then fold in zucchini.
5. Pour the batter into the loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
6. Let the bread cool before slicing.

This recipe is perfect for those looking to enjoy a chocolatey treat without the guilt.

The oats add heartiness and fiber, while the Greek yogurt lends moisture and protein, making this bread a balanced option for breakfast or an afternoon snack.

It’s a delicious way to enjoy chocolate and veggies in one wholesome package.

Spiced Chocolate Zucchini Bread with Espresso and Pecans

For an adventurous twist, this spiced chocolate zucchini bread combines the bold flavors of espresso and warming spices with crunchy pecans.

The espresso enhances the chocolate, deepening its richness, while spices like cinnamon and nutmeg add complexity.

Pecans provide a buttery crunch that contrasts beautifully with the tender crumb and moist zucchini.

Ingredients:

• 2 cups shredded zucchini (drained)
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 tbsp instant espresso powder
• ¾ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, mix flour, cocoa, baking soda, baking powder, salt, cinnamon, nutmeg, and espresso powder.
3. In a large bowl, beat eggs and sugar until light. Add oil and vanilla extract.
4. Gradually add dry ingredients to wet, stirring until just combined. Fold in zucchini and pecans.
5. Pour batter into the pan and bake for 55-65 minutes, or until a toothpick comes out clean.
6. Cool before slicing.

This spiced chocolate zucchini bread offers a sophisticated flavor profile that is perfect for coffee lovers and spice enthusiasts alike.

The espresso intensifies the chocolate, while cinnamon and nutmeg add warmth, making it a perfect treat for cool mornings or cozy evenings.

Pecans add a delightful crunch that makes every bite exciting.

Vegan Gluten-Free Chocolate Zucchini Bread with Dates and Almond Butter

This vegan and gluten-free chocolate zucchini bread is packed with wholesome ingredients like almond butter and naturally sweet dates, offering a nutrient-rich alternative to traditional baked goods.

The zucchini adds moisture and a subtle veggie boost, while the dates bring natural sweetness and chewy texture.

This bread is perfect for those who want a delicious chocolate treat that fits clean-eating lifestyles without compromising flavor or texture.

Ingredients:

• 2 cups grated zucchini (pressed dry)
• 1 ½ cups almond flour
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ⅓ cup almond butter
• ½ cup chopped dates
• ¼ cup maple syrup
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. Prepare the flax egg by mixing flaxseed with water and letting it sit for 5 minutes until gelled.
3. In a large bowl, combine almond flour, cocoa powder, baking soda, and salt.
4. Stir in almond butter, maple syrup, vanilla, and flax egg until smooth.
5. Fold in zucchini and chopped dates gently.
6. Pour batter into the pan and bake for 50-55 minutes or until a toothpick inserted comes out clean.
7. Let cool completely before slicing.

This vegan, gluten-free chocolate zucchini bread is a perfect option for anyone looking to enjoy a rich, moist loaf without eggs, gluten, or refined sugar.

The almond butter provides healthy fats and richness, while the dates add natural sweetness and a slight chewiness that complements the tender zucchini.

It’s a nourishing snack that satisfies chocolate cravings thoughtfully.

Rich Chocolate Zucchini Bread with Sour Cream and Espresso

This rich chocolate zucchini bread combines the tangy creaminess of sour cream with the bold depth of espresso to create an irresistibly moist and flavorful loaf.

The zucchini’s moisture and tender crumb make it a standout choice, while the espresso intensifies the chocolate flavor for a sophisticated twist.

It’s ideal for a weekend brunch or an indulgent afternoon pick-me-up.

Ingredients:

• 2 cups shredded zucchini (squeezed dry)
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup sugar
• ½ cup sour cream
• ½ cup vegetable oil
• 2 large eggs
• 1 tbsp instant espresso powder
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, salt, and espresso powder.
3. In a large bowl, beat eggs and sugar until combined. Add sour cream, oil, and vanilla extract, mixing well.
4. Gradually fold in the dry ingredients until just combined, then gently fold in zucchini.
5. Pour batter into the prepared pan and bake for 55-65 minutes or until a toothpick comes out clean.
6. Allow to cool before slicing.

The combination of sour cream and espresso makes this chocolate zucchini bread exceptionally moist and deeply flavorful.

The espresso boosts the chocolate’s richness, while the sour cream adds a slight tang and tender crumb.

It’s a perfect loaf for those who appreciate nuanced flavors in their baked goods and want a comforting chocolate treat.

Chocolate Zucchini Bread Muffins with Coconut and Pecans

These chocolate zucchini bread muffins bring all the deliciousness of the classic loaf into perfectly portioned, handheld treats.

Infused with shredded coconut and crunchy pecans, these muffins boast a tropical flair with a satisfying texture.

Moist and rich, they are great for on-the-go breakfasts, lunchbox snacks, or sharing at gatherings.

Ingredients:

• 1 ½ cups shredded zucchini (pressed dry)
• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ cup brown sugar
• ½ cup granulated sugar
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup shredded unsweetened coconut
• ½ cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, beat eggs with sugars until smooth. Add oil and vanilla, mixing well.
4. Fold the dry ingredients into the wet ingredients until just combined. Gently stir in zucchini, coconut, and pecans.
5. Spoon batter evenly into muffin cups, filling about ¾ full.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool before serving.

These muffins are a delightful spin on traditional chocolate zucchini bread, perfect for those who love a bit of texture and tropical flavor.

The coconut adds sweetness and chew, while pecans contribute a buttery crunch.

They’re ideal for breakfast, snacks, or even a casual dessert — easy to grab and enjoy anytime.

Double Chocolate Zucchini Bread with Chocolate Chips

This double chocolate zucchini bread is a chocolate lover’s dream, packed with rich cocoa and studded with melty chocolate chips throughout.

The zucchini keeps the loaf wonderfully moist, while the extra bursts of chocolate chips add decadent pockets of sweetness in every bite.

It’s an indulgent treat that’s perfect for any time you want to satisfy a serious chocolate craving.

Ingredients:

• 2 cups shredded zucchini (well drained)
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¾ cup sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, beat eggs and sugar until light and fluffy. Add oil and vanilla extract.
4. Stir the dry ingredients into the wet until just combined, then fold in zucchini and chocolate chips.
5. Pour batter into the prepared pan and bake for 55-65 minutes or until a toothpick inserted near the center comes out clean.
6. Let cool before slicing.

This bread is a decadent way to enjoy zucchini with an extra chocolate punch.

The chocolate chips melt into gooey pockets that complement the tender crumb and rich cocoa flavor.

It’s perfect for a dessert or an indulgent snack with a glass of milk or a cup of coffee.

Spiced Chocolate Zucchini Bread with Orange Zest and Walnuts

This spiced chocolate zucchini bread highlights the bright, fresh flavor of orange zest paired with warming spices like cinnamon and cloves.

Crunchy walnuts add texture and a nutty contrast to the moist, rich loaf.

It’s a sophisticated twist on the classic chocolate zucchini bread, perfect for holiday gatherings or any time you want something a little special.

Ingredients:

• 2 cups grated zucchini (drained)
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• Zest of 1 large orange
• ¾ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon, cloves, and orange zest.
3. In a large bowl, beat eggs and sugar until creamy. Add oil and vanilla.
4. Stir dry ingredients into wet until just mixed, then fold in zucchini and walnuts.
5. Pour batter into the pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool completely before slicing.

The addition of orange zest brings a citrus brightness that lifts the deep chocolate and spice flavors beautifully, while walnuts add a satisfying crunch.

This bread is both comforting and vibrant, making it a fantastic option for gifting or enjoying with afternoon tea.

Moist Chocolate Zucchini Bread with Buttermilk and Brown Butter

This moist chocolate zucchini bread features the nutty richness of brown butter combined with tangy buttermilk for a tender, flavorful loaf.

The brown butter adds a toasty depth that complements the chocolate and zucchini perfectly, while the buttermilk ensures a moist, soft crumb.

It’s a slightly elevated take on a classic recipe that’s sure to impress.

Ingredients:

• 2 cups grated zucchini (squeezed dry)
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¾ cup brown sugar
• ½ cup brown butter (butter browned and cooled)
• ½ cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. Brown the butter in a saucepan over medium heat until golden and fragrant, then set aside to cool.
3. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
4. In a large bowl, beat eggs and brown sugar until combined. Add brown butter, buttermilk, and vanilla, mixing well.
5. Gradually stir dry ingredients into the wet, then fold in zucchini.
6. Pour batter into the loaf pan and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
7. Cool completely before slicing.

The nutty aroma from the brown butter elevates this bread’s flavor, while the buttermilk adds a gentle tang that balances the sweetness and deep cocoa notes.

The zucchini keeps it moist and tender, creating a deliciously rich and sophisticated loaf that’s perfect for sharing or savoring with a cup of coffee.

Classic Moist Chocolate Zucchini Bread with Cream Cheese Swirl

This classic chocolate zucchini bread is elevated with a luscious cream cheese swirl that adds a tangy, creamy contrast to the rich cocoa flavor.

The zucchini ensures the bread stays moist and tender, while the cream cheese marble makes every slice feel special and indulgent. It’s perfect for breakfast, dessert, or an anytime treat that feels a little luxurious.

Ingredients:

• 2 cups shredded zucchini (well drained)
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

For the cream cheese swirl:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, beat eggs and sugar until combined. Add oil and vanilla extract.
4. Stir dry ingredients into wet until just combined, then fold in zucchini.
5. For the cream cheese swirl, beat together cream cheese, sugar, egg, and vanilla until smooth.
6. Pour half the chocolate zucchini batter into the loaf pan. Spoon half of the cream cheese mixture over it, then layer the remaining batter and swirl the remaining cream cheese mixture on top with a knife.
7. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool completely before slicing.

The cream cheese swirl adds a wonderful creamy richness that complements the moist, chocolatey bread perfectly.

This loaf strikes the perfect balance between decadent and wholesome, making it a crowd-pleaser for any occasion.

Spiced Mocha Chocolate Zucchini Bread with Chopped Hazelnuts

This spiced mocha chocolate zucchini bread is infused with a subtle coffee kick and warming spices like cinnamon and nutmeg, perfectly complemented by crunchy chopped hazelnuts.

The zucchini keeps the bread tender and moist, while the mocha flavor deepens the chocolate taste for a sophisticated and comforting loaf.

It’s ideal for those who love a gourmet twist on classic baked goods.

Ingredients:

• 2 cups grated zucchini (squeezed dry)
• 1 ¾ cups all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tbsp instant coffee granules
• ¾ cup sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup chopped hazelnuts

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and instant coffee.
3. In another bowl, beat eggs and sugar until combined, then add oil and vanilla.
4. Mix dry ingredients into wet until just combined, then fold in zucchini and hazelnuts.
5. Pour batter into the pan and bake for 55-65 minutes or until a toothpick inserted comes out clean. Let cool before slicing.

The mocha and spice combination brings a deep, aromatic flavor to this bread, while the hazelnuts add a delightful crunch.

It’s perfect for cozy mornings or a special afternoon snack paired with a warm drink.

Chocolate Zucchini Bread with Coconut Oil and White Chocolate Chunks

This chocolate zucchini bread uses coconut oil to create a tender crumb with a subtle tropical hint, perfectly paired with sweet white chocolate chunks that melt into creamy pockets.

The zucchini adds natural moisture, making the bread soft and rich without being heavy.

It’s an exciting twist for those who want a lighter yet indulgent chocolate bread experience.

Ingredients:

• 2 cups shredded zucchini (pressed dry)
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup sugar
• ½ cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup white chocolate chunks

Instructions:

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, beat eggs and sugar until light. Add melted coconut oil and vanilla.
4. Gradually mix dry ingredients into wet, then fold in zucchini and white chocolate chunks.
5. Pour batter into the loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool before slicing.

Coconut oil lends a delicate richness and subtle tropical flavor that pairs beautifully with the creamy sweetness of white chocolate chunks.

This bread is a delightful way to enjoy a moist chocolate treat with a twist, perfect for sharing with friends or enjoying as a special snack.

Vegan Chocolate Zucchini Bread with Almond Butter

This vegan chocolate zucchini bread is a delicious, dairy-free treat that combines rich cocoa flavor with the natural sweetness and moisture of zucchini.

Almond butter adds a subtle nuttiness and creamy texture, while flax eggs keep the loaf tender and perfectly moist.

It’s a wholesome option for anyone seeking a plant-based indulgence without sacrificing flavor or texture.

Ingredients:

• 2 cups shredded zucchini (well drained)
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¾ cup brown sugar
• ½ cup almond butter
• ½ cup unsweetened almond milk
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax eggs)
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Prepare flax eggs by mixing flaxseed and water; set aside for 5 minutes to thicken.
3. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
4. In another bowl, combine almond butter, brown sugar, almond milk, vanilla, and flax eggs until smooth.
5. Stir dry ingredients into wet until just combined, then fold in zucchini.
6. Pour batter into the pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cool before slicing.

This vegan loaf is moist, rich, and packed with wholesome ingredients.

The almond butter adds depth and creaminess, while the zucchini keeps it soft and tender.

It’s a fantastic option for those looking to enjoy chocolate zucchini bread without eggs or dairy.

Gluten-Free Chocolate Zucchini Bread with Coconut Flour

This gluten-free chocolate zucchini bread uses coconut flour for a naturally grain-free base that is both moist and flavorful.

The zucchini adds moisture and a subtle sweetness, while the rich cocoa powder and a touch of honey balance perfectly.

It’s an excellent choice for those with gluten sensitivities who don’t want to miss out on a delicious, chocolatey treat.

Ingredients:

• 2 cups shredded zucchini (pressed dry)
• ¾ cup coconut flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup honey or maple syrup
• 4 large eggs
• ½ cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, whisk together coconut flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat eggs with honey, melted coconut oil, and vanilla extract until smooth.
4. Slowly mix dry ingredients into wet, then fold in zucchini. The batter will be thick.
5. Pour into loaf pan and bake for 55-65 minutes or until a toothpick comes out clean. Let cool completely.

Coconut flour absorbs moisture differently than wheat flour, so the zucchini and eggs help keep this bread tender and moist.

The result is a rich, gluten-free chocolate bread with a soft crumb and subtle natural sweetness — perfect for a healthy dessert or snack.

Decadent Chocolate Zucchini Bread with Espresso and Dark Chocolate Chunks

This decadent chocolate zucchini bread is infused with bold espresso and studded with dark chocolate chunks, creating a deep, intense flavor profile that’s irresistible to coffee and chocolate lovers alike.

The zucchini adds moisture and a tender crumb, making this loaf a sophisticated and satisfying treat for breakfast or dessert.

Ingredients:

• 2 cups shredded zucchini (well drained)
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tbsp instant espresso powder
• ¾ cup sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup dark chocolate chunks

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.
3. In another bowl, beat eggs and sugar until combined. Add oil and vanilla extract.
4. Stir dry ingredients into wet until just combined, then fold in zucchini and dark chocolate chunks.
5. Pour batter into the pan and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool before slicing.

The espresso powder intensifies the chocolate, creating a rich, slightly bitter backdrop that highlights the sweet, melty dark chocolate chunks.

The zucchini keeps the bread moist and tender, making this loaf a decadent and satisfying treat for any time of day.

Double Chocolate Zucchini Bread with Chocolate Chips

This double chocolate zucchini bread is a chocoholic’s dream come true.

With rich cocoa powder in the batter and an abundance of semi-sweet chocolate chips throughout, every bite bursts with intense chocolate flavor.

The shredded zucchini keeps the bread moist and tender, balancing the richness so it’s never too heavy.

It’s a perfect treat for chocolate lovers looking to sneak in some veggies.

Ingredients:

• 2 cups shredded zucchini (well drained)
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat eggs, sugar, oil, and vanilla until smooth.
4. Gradually stir the dry ingredients into the wet, then fold in zucchini and chocolate chips.
5. Pour batter into the loaf pan and bake for 55-65 minutes or until a toothpick inserted comes out clean. Cool completely before slicing.

This bread is rich, moist, and bursting with chocolate in every bite.

The chocolate chips melt into gooey pockets that add extra indulgence, making it a perfect dessert or snack that will satisfy any sweet tooth.

Chocolate Zucchini Bread with Orange Zest and Pecans

This chocolate zucchini bread combines the deep richness of cocoa with bright, citrusy orange zest and crunchy toasted pecans for a delightful flavor and texture contrast.

The zucchini keeps the loaf moist and soft, while the orange adds a fresh brightness that elevates the chocolate flavor.

It’s a unique and elegant twist on classic chocolate zucchini bread, perfect for gifting or special occasions.

Ingredients:

• 2 cups shredded zucchini (well drained)
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange
• ½ cup toasted chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, whisk flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat eggs, sugar, oil, vanilla, and orange zest until well combined.
4. Stir dry ingredients into wet, then fold in zucchini and pecans.
5. Pour batter into pan and bake for 55-65 minutes or until a toothpick inserted comes out clean. Let cool before slicing.

The addition of orange zest brightens the deep chocolate flavor beautifully, and the toasted pecans add a pleasant crunch and nutty aroma.

This bread feels sophisticated and fresh, making it a memorable treat for any chocolate lover.

Healthy Chocolate Zucchini Bread with Greek Yogurt and Honey

This healthy chocolate zucchini bread uses Greek yogurt and honey to create a moist, tender crumb while reducing added fats and refined sugars.

The zucchini naturally hydrates the loaf, and the cocoa powder gives it a rich chocolate flavor without overpowering the subtle sweetness.

It’s a guilt-free treat that still feels indulgent and satisfying.

Ingredients:

• 2 cups shredded zucchini (well drained)
• 1 ¾ cups whole wheat flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup honey
• ½ cup plain Greek yogurt
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, whisk flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat eggs with honey, Greek yogurt, and vanilla extract until smooth.
4. Gradually mix dry ingredients into wet, then fold in zucchini.
5. Pour batter into loaf pan and bake for 55-60 minutes or until a toothpick inserted comes out clean. Cool before slicing.

This version offers a nourishing take on chocolate zucchini bread that’s moist, flavorful, and subtly sweet.

The Greek yogurt adds protein and tanginess, making it a great option for a wholesome breakfast or snack that still satisfies a chocolate craving.

Moist Chocolate Zucchini Bread with Cream Cheese Swirl

This moist chocolate zucchini bread gets an indulgent upgrade with a tangy cream cheese swirl that adds a luscious contrast to the rich cocoa flavor.

The zucchini keeps the bread tender and juicy, while the creamy swirl provides a smooth, slightly sweet surprise in every bite.

It’s perfect for those who love a balance of chocolate richness and creamy texture in their baked goods.

Ingredients:

• 2 cups shredded zucchini (well drained)
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• For the cream cheese swirl:
  • 4 oz cream cheese, softened
  • ¼ cup sugar
  • 1 egg

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat eggs, sugar, oil, and vanilla until combined.
4. Stir dry ingredients into wet, then fold in zucchini.
5. For the swirl, beat cream cheese, sugar, and egg until smooth.
6. Pour half of the chocolate batter into the loaf pan, spread cream cheese mixture over it, then pour the remaining batter on top. Use a knife to swirl the cream cheese into the batter.
7. Bake for 55-65 minutes or until a toothpick comes out clean. Cool before slicing.

The cream cheese swirl adds a delightful creamy texture and a slight tang that perfectly complements the chocolate and zucchini.

This loaf is perfect for a special breakfast or an elegant dessert.

Chocolate Zucchini Bread with Espresso Glaze

This chocolate zucchini bread features a deep mocha flavor enhanced by an espresso glaze drizzled over the top.

The rich, moist loaf is packed with cocoa and zucchini for a soft crumb, while the espresso glaze adds a smooth, slightly bitter-sweet finish that pairs beautifully with the chocolate.

It’s an irresistible treat for coffee and chocolate lovers alike.

Ingredients:

• 2 cups shredded zucchini (well drained)
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• For the glaze:
  • 1 cup powdered sugar
  • 1 tbsp brewed espresso (cooled)
  • 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, whisk flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat eggs, sugar, oil, and vanilla until combined.
4. Fold dry ingredients into wet, then gently fold in zucchini.
5. Pour batter into pan and bake for 55-65 minutes or until a toothpick inserted comes out clean. Cool completely.
6. To make glaze, whisk powdered sugar, espresso, and vanilla until smooth. Drizzle over cooled bread.

The espresso glaze adds a sophisticated flavor note that enhances the chocolate without overpowering it.

This bread is perfect as an afternoon pick-me-up or a decadent dessert.

Healthy Chocolate Zucchini Bread with Oats and Walnuts

This healthy chocolate zucchini bread incorporates wholesome oats and crunchy walnuts, adding texture and nutrition to a moist, chocolatey loaf.

The zucchini keeps the bread soft, while the oats provide fiber and the walnuts add a satisfying crunch and healthy fats.

It’s a comforting yet nourishing treat ideal for breakfast or a snack.

Ingredients:

• 2 cups shredded zucchini (well drained)
• 1 ½ cups whole wheat flour
• ½ cup rolled oats
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a large bowl, mix flour, oats, cocoa powder, baking soda, and salt.
3. In another bowl, whisk eggs, sugar, oil, and vanilla until smooth.
4. Add dry ingredients to wet and stir until just combined. Fold in zucchini and walnuts.
5. Pour into the loaf pan and bake for 55-65 minutes or until a toothpick inserted comes out clean. Let cool before slicing.

This bread combines the chocolatey richness with hearty oats and crunchy walnuts, making it a wholesome option that doesn’t sacrifice flavor.

It’s perfect for those who want a satisfying and nutritious baked good with a chocolaty twist.

Vegan Chocolate Zucchini Bread with Almond Butter

This vegan chocolate zucchini bread is a delicious plant-based treat that combines the natural sweetness of zucchini with rich cocoa and creamy almond butter.

Free from eggs and dairy, it relies on almond butter and flaxseed as binding agents, creating a moist and tender crumb.

It’s a wholesome choice for anyone looking to enjoy chocolatey goodness with vegan-friendly ingredients.

Ingredients:

• 2 cups shredded zucchini (well drained)
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup brown sugar
• ½ cup almond butter
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. Combine ground flaxseed and water in a small bowl; let sit for 5 minutes.
3. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
4. In another bowl, mix almond butter, brown sugar, flax egg, and vanilla until smooth.
5. Stir dry ingredients into wet mixture, then fold in zucchini.
6. Pour batter into the loaf pan and bake for 55-65 minutes or until a toothpick inserted comes out clean. Cool completely before slicing.

This vegan zucchini bread offers a rich and satisfying chocolate flavor, enhanced by the nutty undertones of almond butter.

It’s a perfect guilt-free indulgence for vegan and non-vegan alike.

Conclusion

Chocolate zucchini bread proves that healthy and indulgent can go hand in hand. With these 25+ recipes, you can enjoy rich chocolate flavor while sneaking in some veggies and even customizing for dietary needs like gluten-free or vegan. So don’t hesitate to treat yourself with a slice (or two!) — it’s the perfect balance of nourishment and decadence that everyone can enjoy.