Homemade Zucchini Bread (Traditional & Chocolate Variations)

When summer gardens overflow with zucchini, there’s no better way to use them than in a loaf of fresh-baked zucchini bread.

This classic quick bread is moist, rich in flavor, and can be customized for every taste—whether you love the traditional cinnamon-spiced loaf or crave the indulgent twist of chocolate.

This recipe is made entirely from scratch, with no box mixes, artificial additives, or shortcuts.
You’ll get the best texture, flavor, and wholesome ingredients—plus your kitchen will smell amazing.

Scroll down to the easy printable recipe card and let's get baking a delicious zucchini dessert.

We won't tell anyone that they're vegetables in the recipes!

Why Make Zucchini Bread from Scratch?

• Better flavor and moisture from fresh zucchini and pantry staples 
• No preservatives or artificial flavors 
• Customizable: Add nuts, chocolate chips, or a swirl of cocoa 
• Budget-friendly: Great use for excess garden zucchini 
• Healthier: Control sugar, flour, and oil types 
• Whether you’re baking for breakfast, snack time, or gifting, homemade zucchini bread is a timeless treat everyone loves.

Frosted Zucchini Bread or Plain

My family loves cakes frosted, but I like them plain. If you have a sweet tooth, frost them.
The breads can also be dusted with just a light coating of powdered sugar..
The chocolate-glazed loaf is a nice change to the cinnamon spice flavors with raisins and also with added chocolate chips, a chocolate lover's dream loaf! 

Tips

1. Use smaller zucchini( they have smaller seeds)
2. Keep a strip of green on the outside, or don't peel it at all 
3. After grating the zucchini to get out the water content, blot it dry with a paper towel
4. grated zucchini is much better than chopping(or use a food processor again blot it dry)
5. Do not use a hand mixer; mix by hand
6. Unless you grease and flour the pans well, this will stick because of the sugar content, I recommend using a loaf pan lined with parchment paper
7. Both batters can be made into cupcake tins, reducing the time baking to 12 minutes
8. Don’t squeeze the zucchini: The moisture is key to the soft texture.
9. Use fresh garden zucchini for the best flavor.
10. No need to peel!
11. Avoid overmixing the batter to keep the bread tender.
12. Add-ins to try: walnuts, pecans, raisins, or coconut flakes.
13. Freezes beautifully: Wrap cooled slices or loaves tightly and freeze for up to 3 months.

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Final Thoughts

This homemade zucchini bread recipe is everything you want in a classic quick bread—moist, flavorful, and easy to whip up.

Whether you’re sticking to the traditional version or trying the decadent chocolate twist, every bite celebrates the season’s freshest ingredients.

From garden to table, there's no better way to honor zucchini than baking it into a loaf the whole family will love. Make an extra—these go fast!

One last reminder, use only small zucchini when possible, fewer seeds, and the bread always comes out perfect!

zucchini bread, zucchini raisin bread, chocolate zucchini bread, chocolate chip zucchini bread

desserts, zucchini recipes, quick bread, zucchini desserts, sweet zucchini recipes

American

Yield: 10

Author: Claudia Lamascolo

Homemade Zucchini Bread (Traditional & Chocolate Variations)

Here is the best of both sweet zucchini bread worlds, chocolate, and regular style quick bread. Equally delicious and perfect for any time of the day with tea, coffee of a big glass of cold milk.

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

Ingredients

• Summer's Bounty of Zucchini can be made into the most delicious desserts. 
• You will find below recipes for two kinds of quick bread.
• Both are equally moist and delicious.
• Recipe For Chocolate Zucchini Bread
• Recipe For Regular Zucchini Bread 
• See below for both recipes that are printable, and check notes for perfect results with our tips

Instructions

1. Recipe For Chocolate Zucchini Bread
2. 2 large eggs
3. 1/3 cup honey
4. 1/2 cup vegetable oil
5. 1/2 cup brown sugar
6. 1 teaspoon vanilla extract
7. 1 teaspoon salt
8. 1/2 teaspoon cinnamon
9. 1/2 teaspoon baking soda
10. 1/2 teaspoon baking powder
11. 1/2 teaspoon espresso powder, optional
12. 1/3 cup unsweetened cocoa
13. 1 2/3 cups flour
14. 2 cups shredded, unpeeled zucchini
15. 1 cup of chocolate chips
16. Preheat oven to 350 degrees.
17. In a large mixing bowl, beat the eggs, honey, oil, cinnamon, sugar, and vanilla until smooth.
18. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
19. Stir in the zucchini and chocolate chips.
20. Pour the batter into the greased loaf pan.
21. Bake at 350 degrees for 1 hour to 1 hour and 10 minutes, depending on your size pan.
22. You can use muffin tins and then reduce the time to 35 to 45 minutes.
23. Check the bread by inserting a toothpick in the middle if it comes out clean, it's done.
24. Cool for 10 to 15 minutes before turning it out of the pan onto a wax paper-lined wire rack.
25. Cool completely before slicing and store-wrapped.
26. This bread is also easily made as muffins or small bundt cakes.
27. Note: Both Kinds of Bread can be made in a loaf, muffin, or bundt pan; baking times will vary to thickness.
28. Regular Zucchini Bread
29. 2 cups flour
30. 1 1/2 cups sugar
31. 1 teaspoon salt
32. 2 teaspoons baking soda
33. 1 tablespoon cinnamon
34. 3 eggs
35. 3/4 cup oil
36. 1 tablespoon vanilla
37. 2 cups grated zucchini
38. 1 1/2 cups chopped walnuts
39. 2 loaf pans greased and floured
40. In a medium-sized bowl, combine dry ingredients (flour, sugar, salt, baking soda, and cinnamon) and set aside.
41. In a large bowl, beat the eggs and add the oil, vanilla, and zucchini.
42. Gently add the dry ingredients to the wet mixture. Fold in the walnuts.
43. Spread evenly into two medium loaf pans and bake for 1 hour.
44. Frosting:
45. Vanilla
46. 2 cups powdered sugar
47. water to make a thin glaze
48. 1/4 teaspoon vanilla
49. Chocolate
50. 2 cups powdered sugar
51. water to make a thin glaze
52. 1 tablespoon unsweetened cocoa powder
53. Both recipe instructions are the same: add the ingredients in a small bowl, adding a little water at a time until you reach a nice consistency to drizzle over the loaf.

Notes:

Tips

1. use smaller zucchini( they have smaller seeds)
2. keep a strip of green on the outside or don't peel it at all 
3. after grating the zucchini to get out the water content blot dry with a paper towel
4. grated zucchini is much better than chopping(or use a food processor again blot it dry)
5. do not use a hand mixer, mix by hand
6. Unless you grease and flour the pans well this will stick because of the sugar content, I recommend using a loaf pan lined with parchment paper
7. Both batters can be made into cupcake tins reducing the time baking to 12 minutes

Nutrition Facts

Calories

78.38

Fat (grams)

3.65

Sat. Fat (grams)

1.53

Carbs (grams)

10.65

Fiber (grams)

0.74

Net carbs

9.91

Sugar (grams)

6.32

Protein (grams)

1.33

Sodium (milligrams)

57.81

Cholesterol (grams)

4.11

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https://www.whatscookinitalianstylecuisine.com/2009/07/chocolate-zucchini-bread.html

These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

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If You Would Like More Recipes:

Zucchini Cranberry Muffins
Zucchini Christmas Bread
Zucchini Tips and Tricks
Stuffed Zucchini
Zucchini Pizza Crust
Zucchini Rollatini
Zucchini Fritters

Disclosure: This recipe was originally shared in 2009. It was edited and re-published in 2025.