Chocolate-Cinnamon Zucchini Bread

Chocolate-Cinnamon Zucchini Bread

Angelina 4

"A fall twist to a summer recipe. Everyone is going to ask for this recipe."

Ingredients 1 h 45 m {{adjustedServings}} servings 210 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans.
  2. Mix all-purpose flour, whole wheat flour, cocoa powder, cinnamon, baking soda, baking powder, and salt in a bowl until thoroughly combined. Whisk brown sugar, eggs, applesauce, and vanilla extract in a second large mixing bowl. Stir zucchini into the liquid ingredients and beat in flour mixture until batter is just combined; do not overbeat. Gently mix in cinnamon baking chips. Divide batter evenly between prepared loaf pans.
  3. Bake in preheated oven until lightly golden brown and a toothpick inserted into the center of a loaf comes out clean, 55 minutes to 1 hour. Cool in pans for 10 minutes before removing loaves to finish cooling on wire racks.
Tips & Tricks
Banana Chocolate Chip Bread

Super moist and delicious banana bread with chocolate chips.

Downeast Maine Pumpkin Bread

See how to make a simple pumpkin bread that’s always moist and delicious.


  • Cook's Note:
  • This freezes well, so you can have it later in the year. Just wrap in plastic wrap (whole or sliced), then place in freezer plastic bag before freezing. Instead of 2 large loaves, you can bake 5 small foil loaf pans for giving as gifts.
Rate recipe

Your rating


Reviews 5

  1. 5 Ratings

Sarah Jo

I cut this recipe back to 10 servings. I did change the egg amount--it was asking for an egg and a half, what I did was omit the half and up the applesauce to an additional quarter cup. Everything else I kept exactly the same. I did make muffins out of this recipe. I got 12 biggish muffins out of this, not ten. They baked up nicely and are very moist and on point for sweetness. For my husband and I, I don't know that we liked the cocoa powder in this recipe (the kids inhaled it, between the both of them they ate FIVE muffins) but really that's not a deal breaker. I think it would be just as good without, just add an additional 2 tablespoons of flour and omit the cocoa powder next time. But, that's really a personal preferance, not reflective of the recipe. The zucchini bread with the cinnamon chips is a winning combination. VERY good. NOTE: I used Hershey's cinnamon baking chips in this recipe.


Love that this bread is a little more healthier than the usual zucchini bread with oil. I had chunky applesauce and it worked fine. The bits of apple were good. The cocoa was nice addition. Baked up right on time. I added mini chocolate chips to one loaf and kept one plain. Load cut into slices nicely which is important to me. And the loaf was moist.


I was looking for a different kind of breakfast quick bread and this was terrific. The amount of cocoa is just enough to give it a light chocolate flavor. The zucchini, whole wheat flour and applesauce make it a healthier alternative. The first time I made it, I was not able to find cinnamon baking chips so I used chocolate chips. I finally found the cinnamon chips at another store. It was great both ways. This got rave reviews from my family! Thanks for sharing the recipe, Angelina!