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This Chocolate Zucchini Bread is wonderfully moist and loaded with chocolate flavor. I can’t think of a better way to use garden fresh zucchini.

A combination of cocoa powder and chocolate chips gives this bread a deep, rich chocolate flavor. It also has 2 cups of shredded zucchini so at least you know there’s some nutrition in the bread.

This recipe makes 2 8×4-inch loaves. You can easily freeze one for later use. This quick bread is great for breakfast, snack, or dessert.

The batter is super easy to make. You just need 2 bowls and a whisk. Tastes great warm from the oven and will stay fresh-tasting for about 4 days. It can be stored at room temperature. I like to add a little cinnamon for extra flavor, but leave it out if you don’t like cinnamon.

CHOCOLATE ZUCCHINI BREAD RECIPE TIPS:

You can either grate your zucchini on a box grater or use a food processor. Zucchini is one of the easiest foods to grate.
The pecans can be left out or substituted with walnuts.
Use either milk, semi-sweet, or dark chocolate chips.
I briefly blot the grated zucchini with paper towels but I do not squeeze the water out of the zucchini. It helps keep the bread moist.
Be sure to measure your flour correctly. Don’t let it get packed down in the measuring cup. Fluff the flour up some in the bag and then use a spoon to scoop it into the measuring cup.
Can be frozen for up to 2 months.
If you don’t have 2 8×4-inch loaf pans, use 1 8×4-inch or 1 9×5-inch loaf pan and fill muffin cups with the remaining batter. Muffins should bake in about 18 to 22 minutes.