Dark Chocolate Zucchini Bread

This dark chocolate zucchini bread is so moist and exploding with gooey dark chocolate chunks, you won’t believe it’s on the healthier side!

I’m convinced that sinking your teeth into a thick slice of soft zucchini bread absolutely exploding with gooey chocolate might be a peak summer moment.

This is a loaf for the record books, friends. Not only are we packing in a hefty amount of the green stuff, but dark chocolate is also front and center here and dare I say even taking over. HALLELUJAH!

There’s nothing complicated about this loaf and that’s exactly how I think summer baked goods should be. You can mix up the batter for this one in minutes and you can even double or triple the recipe for extra loaves in the freezer.

Which trust me, you are going to want very much.

This Zucchini Bread Features…

• A moist, soft texture from lots of shredded zucchini
• Melty dark chocolate chunks
• A hint of warming spices in the background

Making the Zucchini Bread

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Brown sugar
• Granulated sugar
• Vegetable oil
• Greek yogurt
• Eggs
• Vanilla extract
• All-purpose flour
• Baking powder
• Cinnamon
• Nutmeg
• Kosher salt
• Zucchini
• Dark chocolate

How To Prep Zucchini

You will need about 1 medium zucchini for this bread. To prep the zucchini, trim the ends off and use the large holes on a box grater to grate it. Pack the zucchini into 1-1/2 cups to measure it or weigh it for the most accuracy.

Some people like to squeeze the water out of their zucchini after shredding it but I personally find this step unnecessary. You want this extra moisture in the bread to make the texture soft.

Tips for Perfect Zucchini Bread

1. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife. For the highest level of accuracy, you can also weigh your flour.
2. Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
3. Toast nuts – if you choose to use nuts in this bread, take the extra few minutes to toast them on the stovetop until fragrant. This gives them much better flavor and texture.
4. Bake bread in parchment paper-lined pan – this makes it much easier (and mess-free) to remove bread from pan.
5. Test bread with toothpick – your bread is done when a toothpick comes out clean from the center.
6. Cool bread completely before cutting – don’t be tempted to cut into the bread while it’s still warm. Allowing the bread to cool will strengthen its structure and make for neat slices.

Recipe Variations

Try these ideas for a different twist on this bread.

• Use another chocolate – try milk or semisweet in place of the dark chocolate.
• Top with a glaze – try a simple powdered sugar glaze, additional melted chocolate, or caramel sauce.

Storing and Freezing Bread

Allow bread to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, I recommend reheating individual slices before serving to melt the chocolate.

To freeze bread, allow to cool completely, then wrap well and freeze up to 2 months. Thaw bread completely at room temperature and store up to 4 days.

The texture of this bread pretty much just blows my mind. The zucchini makes it SO incredibly tender and soft while the gooey dark chocolate works its way into every bite.

Another slice. All summer please.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Try these other favorite quick breads next!

• Peanut Butter Banana Bread
• Espresso Banana Zucchini Bread
• Lemon Poppy Seed Bread

This post was updated with new recipe adjustments and photos on 7/25/26.