Got a boatload of zucchini? A loaf of so-simple quick bread is a delightful, kid-friendly way to put it to use. This decadent twist spices up classic zucchini bread with cocoa powder, cinnamon, a rich chocolate glaze, and roasted pepitas. Easy-to-make, incredibly moist, and intensely chocolatey, this Mexican Chocolate Zucchini Bread is sure to be a new favorite. 

Recipe by MyRecipes


Read the full recipe after the video.

Recipe Summary

15 mins
2 hrs 30 mins
Serves 10 (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with baking spray.

  • Place eggs in a large bowl; lightly whisk. Add granulated sugar, oil, and vanilla; whisk until smooth. Stir in grated zucchini.

  • Whisk together flour, cocoa, baking soda, cinnamon, baking powder, and salt in a medium bowl just until combined. Add flour mixture to egg mixture, stirring just until combined. Stir chocolate chips and 1/2 cup of the pepitas into batter. Scrape batter into prepared pan; smooth top with spatula. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour.

  • Cool bread in pan on a wire rack 15 minutes. Run a knife around the edges of pan to loosen bread. Remove bread from pan, and cool completely on rack, about 1 hour.

  • Combine cream and bittersweet chocolate in a medium-size microwaveable bowl. Microwave on MEDIUM until chocolate melts, about 45 seconds, stirring every 15 seconds. Add powdered sugar, and stir until smooth. Drizzle glaze over top of cooled bread. Sprinkle with remaining 2 tablespoons pepitas.