Chocolate Zucchini Bread.’

This easy recipe makes a loaf of moist and delicious Chocolate Zucchini Bread that has layers of chocolate flavor, from the melty chocolate chips, pudding mix and cocoa!

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It’s so easy to pop a little shredded zucchini in your favorite quick bread recipes, like my Pineapple Zucchini Bread or my Lemon Zucchini Bread. Any extra zucchini from your garden is perfect to make Parmesan Zucchini Chips with too!

Why You Should Make this Chocolate Chip Zucchini bread

This zucchini bread is a moist quick bread recipe that is just what you need for a summertime snack or healthier dessert option. It’s a great way to use any excess fresh zucchini from your garden. Nobody will even know this bread loaf has zucchini in it. Zucchini doesn’t have a flavor, it’s just full of water so it makes the loaf extra moist and tender. 

Simple Ingredients

• Zucchini: I don’t peel mine, but I do grate it. 
• Cocoa powder: I like to use special dark cocoa but regular will also work.
• Pudding mix: Make sure you get instant pudding and not the cook n serve version.
• Vegetable oil: I prefer to use oil in my quick breads like my Banana Bread.
• Baking chips: I use Semi-sweet chocolate chips but milk chocolate or dark chocolate will also be delicious!
• You’ll also need all purpose flour, baking powder, salt, granulated sugar, eggs, milk and vanilla extract!

How to make zucchini bread

• Step 1: Grate zucchini and set aside. 
• Step 2: Add flour, cocoa powder, chocolate pudding mix, baking soda, baking powder, and salt to a large mixing bowl. Whisk together.
• Step 3: In a separate bowl, mix sugar and eggs together using a whisk. Next, whisk in the oil, milk, and vanilla. 
• Step 4: Add the wet ingredients to the flour mixture in the dry ingredients and whisk to stir.

• Step 5: Add zucchini and chocolate chips to the batter and fold them in carefully.
• Step 6: Transfer the best chocolate chip zucchini bread batter to your parchment paper lined loaf pan and add additional chocolate chips to the top before baking in the preheated oven.

Recipe Tips

• Store leftovers in an airtight container or wrap the loaf with plastic and store at room temp for up to 4 days. 
• Make a double batch next time you have extra summer zucchini, and enjoy one loaf now and freeze the other loaf for a later time.
• Let your loaf cool in the loaf pan for about 15 minutes before so it’s easier to handle and easier to remove from the pan to let it finish cooling on a wire rack to room temperature. 
• If you’re using a glass pan to make this in it may brown faster and cook faster than when using a metal pan, so you’ll need to start checking the bread once it’s baked for 40 minutes and add more time as needed. 
• You know your zucchini chocolate chip bread is finished baking when you can insert a toothpick into the center of the loaf and it comes out clean.