Chocolate Zucchini Bread

You'll love this moist, fudgy chocolate zucchini bread recipe! Made with whole wheat flour & lots of zucchini, it’s super delicious & secretly healthy.

Chocolate Zucchini Bread

Earlier this week, I wrote about my seasonal love affair with zucchini. When it’s at its peak, I add zucchini to all sorts of savory summer recipes – pasta, pizza, lasagna, and soup, to name a few – but I absolutely cannot let zucchini season pass by without using it in sweet recipes, too. This year, moist, fudgy chocolate zucchini bread has been my sweet zucchini recipe obsession.

This double chocolate zucchini bread recipe is based on the chocolate zucchini muffins from our first cookbook. While I love that recipe, I wanted to make a version that worked well as a loaf for slicing and enjoying with a morning latte or afternoon coffee. This super easy, delicious recipe came out better than I could have imagined – it has a perfect cakey crumb, delectable moist texture, and rich chocolate flavor. Like my traditional zucchini bread recipe, this one makes two loaves. We gobble them up pretty quickly at our house, but if you have extra, pop one loaf in the freezer for another day, or share it with a friend!

Chocolate zucchini bread recipe ingredients

Chocolate Zucchini Bread Recipe Ingredients

My chocolate zucchini bread is rich, moist, and perfectly spiced, but it’s secretly healthy, too! Here’s what I use to make this delightful summer treat:

  • Flour – A mix of white and whole wheat flour gives it a perfect moist texture and a little whole grain power.
  • Baking powder & baking soda – They make the bread nice & puffy.
  • Cinnamon & nutmeg – They add a lovely spiced contrast to the chocolate.
  • Sea salt – I add a dash to highlight the rich chocolate flavor.
  • Maple syrup – I swap maple syrup for granulated or brown sugar, so this healthy chocolate zucchini bread is refined sugar-free!
  • Eggs – They help the bread rise and add richness. 
  • Almond milk – I use it instead of dairy milk to make this chocolate zucchini bread wonderfully moist.
  • Coconut oil – I use a scant ¼ cup of melted coconut oil to make the bread rich, but not too decadent.
  • Vanilla – A healthy 2 teaspoons adds depth to the spiced chocolatey flavor.
  • Zucchini – I grate mine on the largest holes of a box grater to get the best moist, zucchini-flecked texture!
  • Chocolate chips – I don’t recommend skimping on these guys! They make the inside of the bread super fudgy and delicious, and I sprinkle some on top too.

Find the complete recipe with measurements below.

How to make chocolate zucchini bread

Mix together the dry ingredients, whisk together the wet ingredients, and gently stir the dry mixture into the wet. Fold in the chocolate chips, pour the batter into two pans, and bake until a toothpick inserted into the center comes out clean!

Double Chocolate Zucchini Bread Recipe

Chocolate Zucchini Bread Recipe Tips

  • Be careful not to overmix! As with all baking recipes that use wheat flour, overmixing the batter will make the bread dense. Stir until everything is just combined to get soft, moist & puffy loaves.
  • Use two packed cups of zucchini. The zucchini is essential for adding moisture, so pack your cups full! Skimping on it will yield a dryer final loaf.
  • Bake once, eat twice. This recipe makes two loaves. I like to enjoy one right away and slice and freeze the other for quick breakfasts or whenever I have a chocolate zucchini bread craving.
  • Try changing it up! Swap half the chocolate chips for chopped walnuts or dried tart cherries. Or, if you have it on hand, use yellow squash in place of the zucchini. Let me know what variations you try!

Double Chocolate Zucchini Bread Chocolate Zucchini Bread Recipe

More Favorite Quick Breads and Cakes

If you love this chocolate zucchini bread, try one of these yummy baking recipes next:

And for more zucchini recipes, check out this post.

Chocolate Zucchini Bread

Chocolate Zucchini Bread

rate this recipe:
5 from 67 votes
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Serves 16 (makes 2 loaves)
You'll love this moist, fudgy chocolate zucchini bread! Made with whole wheat flour, coconut oil, and lots of zucchini, this recipe is super delicious and secretly healthy.


  • cup whole wheat pastry flour*
  • all-purpose flour
  • cup cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 3 eggs
  • cups almond milk, room temp
  • ¼ cup coconut oil, melted
  • cup maple syrup
  • 2 teaspoon vanilla extract
  • 2 cups shredded unpeeled zucchini
  • 1 cup semisweet chocolate chips, more for sprinkling on top


  • Preheat the oven to 350°F and lightly spray two 8x4” loaf pans with nonstick spray.
  • In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, whisk together the eggs, almond milk, coconut oil, maple syrup, and vanilla. Stir in the zucchini. Add the dry ingredients to the bowl and stir until just combined. Don’t overmix. Fold in the chocolate chips.
  • Pour the batter into the loaf pans. Sprinkle with more chocolate chips and bake for 45 to 50 minutes, or until a toothpick inserted comes out clean and the tops spring back to the touch. Remove from the oven and cool completely.


*I like to use Bob's Red Mill Whole Wheat Pastry Flour



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Rate this recipe (after making it)

  1. Esther


    Can I use chestnut flour?

    Thanks 😉

  2. Deb

    5 stars
    I am amazed. I used full cream milk and it is just beautiful. Light and fluffy and chocolatey but not too sweet. It is the best, easiest recipe…

    • Jeanine Donofrio

      I’m so glad you loved it!

  3. Lorie

    5 stars
    Love this recipe! Made it in a Bundt pan instead of two loaves and it came out perfect and baked the exact same amount of time. This allows it to double as a dessert! I’ve made this 4 times now just wrung out the zucchini for the first time to see if it makes it a little less dense. Will report back! Thank you for an amazing & healthy recipe!!

  4. Meredith C

    5 stars
    Any idea the calorie and other macro count roughly?

    • Jeanine Donofrio

      Hi Meredith, I’m sorry we don’t calculate nutrition facts, but you can plug the ingredients into sites like my fitness pal for the info.

    • Ellen

      5 stars
      Hi, my maths could be wrong but if you cut each loaf into 7 slices, it works out around 260 calories a piece.
      I worked out how many calories each measured ingredient was, and added it all together to get 3,620 with some rounding. If you wanted more or less slices just divide that by how many across the two loaves. I’m not sure about macros though sorry! 🙂

  5. Mary

    This looks delicious – I’m gf, what tweaks would you suggest to make the consistency right when using gluten free flour? Thank you!

    • Jeanine Donofrio

      Hi Mary, we haven’t made this with GF flour, so I’m not quite sure.

  6. Judy

    Can you substitute honey for the maple syrup? I’m out of maple syrup and want to make it before I will be going to the store again. 🙂

    • Jeanine Donofrio

      Hi Judy, I think it might work but I haven’t tried. It’s thicker and stickier than maple so it might make a difference in the batters consistency, but I’m not sure.

      • Judy

        5 stars
        I used honey in place of maple syrup. It took longer to bake and even after baking for about an hour, it was still kind of doughy or wet in the middle. It tastes great but I’m storing it in the fridge just because of the consistency of the bread. Next time I’ll try using maple syrup and see if I get a different result.
        Thank you!

  7. Jane

    Can you use all purpose flour instead of whole wheat

    • Jeanine Donofrio

      Hi Jane, I think that would be fine.

  8. Jennifer

    Can you use yellow zucchini instead of green?

  9. Tracey

    This sounds delicious! My question is do you have to take the moisture out of the zucchini? I didn’t see that in directions or comments?

    • Jeanine Donofrio

      Hi Tracey, nope, not in this recipe, the extra moisture can be included.

  10. chantale

    woah, i love this. I work at a farm and we have a bit of a zucchini situation at the moment. 🙂 I made some small tweaks, and the loaf still worked really well. I…
    – used only whole wheat flour
    – used the tiniest 3 eggs you’ve ever seen (basically only 2 eggs)
    – halved the amount of maple syrup… the loaf is still sweet enough to my tastes, because i like to eat it for breakfast or snacks. no baking powder or soda taste which sometimes happens if i take out too much sugar.
    – i also reserved the cocoa until last and mixed it only into 1/2 the batter so i could make it a swirl cake. I couldn’t decide if i wanted chocolate or plain zucchini bread so this appeased me!
    i really like this recipe and will keep it for sure.

    • Jeanine Donofrio

      I’m so glad you enjoyed the bread!

  11. janet

    5 stars
    The Chocolate Zucchini Bread was so delicious, I made it for when my grandchildren were visiting for a week, they are not too keen on vegetables. They enjoyed it so much. They ATE VEGGIES in a very yummy way. I will definitely make this recipe over and over again.

    • Jeanine Donofrio

      I’m glad everyone enjoyed it!

  12. Chaitali Dhua

    I have the same question as Melissa. Can I make it eggless? I want to make it and share but one of my friend’s kid is allergic to eggs.

    • Jeanine Donofrio

      Hi Chaitali, it might work with flax and water as a replacement, but I haven’t tried it so I’m not sure.

  13. Rose

    5 stars
    Do you have the nutritional value of this very yummy bread?

    • Katherine

      5 stars
      When I entered it in, it cane out to about 2 calories per gram or 1831 caloriea per loaf

  14. Melissa

    Has anyone used a flax egg instead of a real egg and did it turn out?

  15. Helen

    5 stars
    Sheer magic. Incredible. Hits ever note….Healthy, delicious, moist and easy. 🥰❤️

  16. Marcie

    Do happen to have the nutritional information for any of the recipes?

  17. Amy

    5 stars
    The problem with this recipe is… it totally tests my willpower! My husband and I devoured the first loaf and now I keep thinking about that second loaf stashed in the freezer. Absolutely delicious and will be a repeater for sure! We ate it as dessert last night— topped with some vegan cream cheese, fresh strawberries and raspberries, and toasted pecans. My husband said as we were going to bed that he couldn’t wait to have it for breakfast the next day. And as far as treats go, I feel like this one is pretty virtuous. 😀

  18. Judy Callaghan

    I made this chocolate zucchini loaves and they turned out perfect. I used 2 c of flour & 1\2 c of ground flax seed 1/3 c coconut flakes unsweetened. I added chocolate chunks and walnuts too. I used 3 zucchini.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.