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Chocolate zucchini bread is quick, delicious, and the perfect use for the last of your summer zucchini. Enjoy a slice with your morning coffee or serve it up for dessert.

Sliced loaf of chocolate zucchini bread on a piece of parchment paper.

I am well aware that tomorrow is September 1st. I know that Starbucks and Dunkin’ Donuts already launched their pumpkin spice drinks.

But I still need a few more days before I can fully let go of summer and enjoy pumpkin bread, butternut squash bread, and even apple fritter bread.

I’m still over here trying to use up the zucchini that keeps appearing on my front porch. So hopefully you can forgive me for still being all in on recipes like zucchini banana bread, classic zucchini bread, chocolate zucchini muffins, and this chocolate zucchini bread.

Trust me – soon enough I’ll be bundled up in flannel scarves, drinking all of the homemade pumpkin spice lattes, and eating all of the pumpkin scones I can get my hands on.

Freshly baked loaf of chocolate zucchini bread on a piece of parchment paper.


This recipe is a chocolate-and-coconut spin on my Nana’s zucchini bread recipe, which makes it extra special to me.

To make it super chocolatey, I added both cocoa powder and chocolate chips to the batter.

For the coconut, I used a full cup of coconut oil and added a hefty ¾ cup of shredded sweetened coconut to the bread.

The result is a quick and easy loaf that is moist, packed with flavor, and a great way to use up all of the zucchini my mom brings over from her garden.

Plus, if we’ve learned anything from my chocolate zucchini cake, it’s that my family will only eat zucchini if it’s hidden in baked goods. So bring on the chocolate zucchini bread!

Chocolate zucchini bread ingredients arranged on a gray countertop.


Like most quick bread recipes, this chocolate zucchini bread recipe does not take long to mix together. You can have it in the oven in about 15 minutes. An hour after that, you’ll pull 2 of the most fragrant loaves of bread out of your oven.

Key ingredients

Let’s talk through a few of the key ingredients in this recipe:

Unsweetened cocoa powder: The first hit of chocolate in this recipe comes from your standard unsweetened cocoa powder. ½ cup will make the batter nice and chocolatey.

Melted coconut oil: To really up the coconut flavor in this bread, I replaced the vegetable oil in the recipe with melted coconut oil. Use unrefined coconut oil for a nice, strong coconut flavor.

Shredded sweetened coconut: I love the texture that shredded coconut adds to this bread, not to mention the extra coconut flavor!

Chocolate zucchini bread batter being stirred with a spatula in a white mixing bowl.

Light brown sugar: This recipe uses a combination of granulated sugar and light brown sugar for sweetness. The brown sugar is especially important; it helps keep the bread more moist than granulated sugar alone. Use my brown sugar substitute if you find you’re out of brown sugar.

Sour cream: If you’ve paid attention to my post on how to make buttermilk, you know that sour cream makes an excellent substitute for buttermilk. It adds the same tang and acidity to the batter as buttermilk and helps keep the bread moist.

Chocolate chips: Why have just one type of chocolate when you can have two? Chocolate chips make this bread doubly chocolatey. You’ll love those little pockets of melted chocolate chips throughout!

Grated zucchini: And the star of the show – the zucchini! This zucchini bread has a whole 2 ½ cups of shredded zucchini in it.

Shredded coconut and chocolate chips being added to chocolate zucchini bread batter.

Other ingredients you’ll need include:

  • All-purpose flour
  • Salt
  • Baking soda
  • Baking powder
  • Ground cinnamon
  • Eggs
  • Pure vanilla extract

Make sure you know how to measure flour properly before you start baking!

Chocolate zucchini bread batter in two loaf pans, ready to be baked.

What if you don’t like coconut?

Don’t like coconut but still want to make this bread?

Simply replace the melted coconut oil with vegetable oil and omit the shredded coconut at the end.

Making this recipe

Like many quick breads, this one starts with whisking together the dry ingredients: flour, cocoa powder, salt, baking soda and powder, and cinnamon.

Two slices of chocolate zucchini bread stacked on a white plate.

In another bowl, use an electric mixer to mix the coconut oil and the sugars until well combined. Add in the sour cream, then the eggs and vanilla. Mix until thoroughly combined.

Slowly add the dry ingredients to the wet ingredients and stir until just combined. You don’t want to over mix!

Fold in the zucchini, followed by the chocolate chips and the coconut. Spread the batter into two greased 8×4-inch pans and bake for about an hour. You’ll know the bread is done when a toothpick inserted in the center comes out clean.

I like to let the loaves cool in the pan for about 30 minutes before turning them out onto a wire rack to finish cooling.

Loaf of chocolate zucchini bread on a piece of parchment paper. A slice has been cut from the end of the loaf.


Store this chocolate zucchini bread, well wrapped, at room temperature for up to 3 days.

Of course, you can always freeze it for later!

Wrap the bread in a layer of foil and then place it in a zip-top freezer bag and freeze for up to 3 months.

You could also freeze individual slices instead of the whole loaf. Wrap each slice in plastic wrap and place it in a freezer bag.

When you’re ready to enjoy, either let the loaf thaw at room temperature overnight or unwrap the individual slices and microwave for 30-60 seconds for a piping hot slice of chocolate zucchini bread.

Fork taking a bite from the corner of a piece of chocolate zucchini bread.
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Chocolate Zucchini Bread

By: Jamie
4.30 from 24 ratings
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 20
Chocolate zucchini bread is quick, delicious, and the perfect use for the last of your summer zucchini. Enjoy a slice with your morning coffee or serve it up for dessert.


  • 2 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup coconut oil melted
  • cup granulated sugar
  • cup light brown sugar
  • ½ cup sour cream
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups grated zucchini
  • 1 cup semi-sweet chocolate chips
  • ¾ cup shredded sweetened coconut


  • Preheat oven to 350°F. Spray two 8×4-inch loaf pans with baking spray and/or line with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa, salt, baking soda, baking powder and cinnamon.
  • In a large bowl with an electric mixer, mix the coconut oil and sugars until combined. Mix in the sour cream. Add in the eggs and vanilla and mix until thoroughly incorporated.
  • Slowly add dry ingredients to wet ingredients and mix until just combined.
  • Add in the zucchini and mix for about 1 minute, or until the batter is moistened and the zucchini is evenly incorporated into the batter. Stir in the chocolate chips and shredded coconut.
  • Spread the batter into the prepared pans and bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool bread in pan for 30 minutes. Remove bread to a wire rack to cool completely.



Makes 2 loaves.


Serving: 1slice, Calories: 306kcal, Carbohydrates: 34g, Protein: 4g, Fat: 19g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 28mg, Sodium: 199mg, Potassium: 187mg, Fiber: 3g, Sugar: 18g, Vitamin A: 108IU, Vitamin C: 3mg, Calcium: 37mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Angela says:

    I halved the recipe and only made one loaf but wish I had made two it’s sooooo good.

    1. Jamie says:

      So glad you enjoyed the zucchini bread, Angela! Thanks for stopping by to share your feedback. Happy baking!

  2. Linda Jackson says:

    I only have 9″ loaf pans….can I adjust somehow?

    1. Jamie says:

      Hi Linda – You can bake this in 9-inch loaf pans, the crown of the bread just won’t be as high. Hope this helps! Happy baking.

  3. Julia says:

    Its difficult to find coconut oil let alone unrefined. What could I substitute for it?


    1. Jamie says:

      Hi there – As noted in the post, you can use vegetable oil if you are unable to use coconut oil. Happy baking!

  4. Ladydi says:

    I have made this bread 2x now, I substitute yogurt for the sour cream. I freeze the mini loaves and it is just as moist when thawed! Love it! Great way to get my chocolate fix!!!

    1. Jamie says:

      So glad to hear you enjoy the recipe! Thanks so much for stopping by and leaving your feedback!

  5. Pamela Damm says:

    I made this 9/2/16 and froze it for a family picnic 9/11/16. The bread was a huge hit, moist, dense with a deep chocolate flavor.

    1. Jamie says:

      That makes me so happy, Pamela!

  6. Jocelyn @BruCrew Life says:

    I cannot garden to save my life.  Everything I plant or try to pot dies eventually, so it’s not even worth the bother anymore. Maybe hiring someone to make my front yard look better next year should go into our budget.  We just had someone give us a few more zucchinis, so this recipe sounds just perfect.  And I definitely need to find that coconut oil!

    1. Jamie says:

      I feel your gardening pain, Jocelyn! I’m about to give up. Thanks so much for stopping by! I hope you enjoy the bread as much as we do!

  7. Aimee @ ShugarySweets says:

    I’m loving every zucchini recipe I can find, as my plant is producing like bunnies! I must find that Crisco now!!

    1. Jamie says:

      Thanks so much for stopping by, Aimee! I can always find the Crisco at Target. Enjoy!

  8. Patty Glenn says:

    I loved this recipe and will certainly do it again. I, too, wished the cake had been less crumbly. Kind of messy to serve. Is there anything to alleviate that crumbly texture? Also, I would like to try raisins in this cake. Any ideas as to how much to add? Love your site.

    1. Jamie says:

      I haven’t had the trouble of it being crumbly, but if you are, try popping it into the fridge for a little bit before slicing. I hope this helps. I love your idea of adding raisins!