Chocolate-Cinnamon Zucchini Bread

Chocolate-Cinnamon Zucchini Bread

4 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 45 m
Recipe by  Angelina

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 9x5-inch loaves



  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.

Share It

Reviews (4)

Rate This Recipe
Sarah Jo

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!

More Reviews

Similar Recipes

Caribbean Zucchini Bread

Caribbean Zucchini Bread

Donna's Chocolate Zucchini Bread

Donna's Chocolate Zucchini Bread

My Kid's Favorite Zucchini Bread

My Kid's Favorite Zucchini Bread

Healthier Mom's Zucchini Bread

Healthier Mom's Zucchini Bread

Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

Zucchini Bread with Dried Cranberries

Zucchini Bread with Dried Cranberries


Amount Per Serving (20 total)

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

Based on a 2,000 calorie diet



previous recipe:

Caribbean Zucchini Bread


next recipe:

Chocolate Chip Zucchini Bread