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 50 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. Colleen Heater

    can I make this gluten free? maybe substitute Pamela’s gluten free flour? thanks

    • Esther

      I was just wondering the same thing!

      • Angelina

        5 stars
        Nice sharing, thank you for the post

    • Jeanine Donofrio

      Hi Colleen, I haven’t tried it with this recipe, but I’ve always had good luck using Pamela’s flour. Can you let me know if you give it a go?

  2. Arianna

    Hi Jeanine! This looks amazing! Quick question– should you squeeze some of the moisture out of the zucchini first before adding it to the batter, or does it go straight in? Thanks!

    • Jeanine Donofrio

      Hi Arianna – nope, it goes straight in this time, no squeezing necessary!

      • Arianna

        5 stars
        Thank you! I just made the recipe but in muffin form. They are delicious and so quick and easy to put together! Thanks for a great recipe!

  3. CeeLee

    Has anyone made this with vegan egg replacer instead of eggs?

    • Trish

      I know, right? A vegan, gluten free version of this perfect loaf?! I’m gong to play with it, but cut the recipe in half first. Eating the mistakes isn’t always that fun 😜. Looks soooo amazing Jeanine, thank you!

    • Amanda

      5 stars
      I did! It turned out great. I also omitted the chocolate chips cause my son and I disagree on dark vs milk 🙂

  4. 5 stars
    What a beautiful zucchini bread! Looks so delicious and perfect for weekend brunch!

  5. Conehead

    In one place you mention using the largest holes in the grater; in another you suggest finely grated zukes. Which do you prefer?

    • Jeanine Donofrio

      Apologies, I meant to take out the word “finely”… I grate it with the large holes of a regular box cutter.

  6. Hoppy Endings Farm

    5 stars
    Just made this. Husband loves, said I had to leave a review.

    • Jeanine Donofrio

      ha ha, I’m so glad you both loved it! Thank you for leaving a review!!

  7. Susan

    I’m having trouble finding where to purchase 8”x4” loaf pans. Where did you get yours? Thanks for your help.

    • Jeanine Donofrio

      I have these:
      and also the gold bakeware ones from Williams Sonoma. It’s a standard size so they should be available at most stores that sell bakeware. I hope that helps!

      • Susan

        5 stars
        Thanks so much for your help! I made this and it is exceptional. Thanks!

        • Jeanine Donofrio

          Hi Susan, I’m so glad you loved it!

  8. Floranet from

    I loved the topic you wrote on. It was an amazing ride of some great work.

  9. Gaby

    Can this be baked with gluten free flour options?

    • Jeanine Donofrio

      Hi Gaby, an all-purpose gluten free flour (I like Pamela’s), could work but I haven’t tested it this way.

  10. Marin

    5 stars
    This was so delicious! I halved it and did one egg and half almond flour half wheat ratio! Turned out great with dark cocoa powder & dark Ghirardelli chocolate mini chips & used brown sugar & whole milk since I didn’t have other ingredients!

    • Jeanine Donofrio

      I’m so glad you enjoyed it!!

  11. Sara

    5 stars
    My family scarfed it up. Loved it!

  12. Irene Findley

    I want to make this today and have everything except the chocolate chips. I have lots of baking and eating chocolate bars – can I sub with some of those? Thx!

    • Jeanine Donofrio

      Hi Irene – yep, I would chop up one of those chocolate bars – a semi-sweet or dark chocolate one (not unsweetened chocolate or the bread will be too bitter).

  13. Ashley

    Is the amount of baking powder correct? I’ve checked a couple other recipes and none of them call for that much baking powder. Just want to double check!

    • Jeanine Donofrio

      Yep, it is – it helps it really rise well!

    • Katie S

      The found the recipe to be slightly tinny tasting! I might try less baking powder next time.

      • Jeanine Donofrio

        Hi Katie, try aluminum free baking powder – I never have that issue.

        • Katie Sopuck

          Ah ok – great tip! Thanks so much.

  14. Emily

    5 stars
    Made this recipe today and turned out wonderfully! I’m planning on freezing the second loaf and would love your recommendation for thawing/preparing post freezing?

    • Jeanine Donofrio

      Hi Emily, I’m so glad you loved it! The slow way would be to freeze the whole loaf and thaw it in the fridge or at room temp until fully thawed. Personally, I like to slice the second loaf and freeze it in individual slices. When the craving hits, I thaw one in the microwave for 30 seconds or so. Hope that helps!

  15. Lucy

    5 stars
    Amazing and delicious and beautiful too! I added dry tart cherries and topped it with chopped pecans and shaved bits of dark chocolate!

  16. Heather

    5 stars
    I’ve had this saved in my to do list since you posted it on Instagram. Finally made it tonight and it’s delicious! This will definitely be made again!

  17. Coco

    Is there any way we could remove the eggs to make this recipe vegan?

  18. Marina

    Can I use all purpose flour? I wasn’t sure how much white to wheat flour to use.

  19. Chelsey

    5 stars
    This bread was awesome! Very moist and tasty. I love that the zucchini just melts away into the loaf, disguising it from my child who will not eat veggies!

  20. Allison

    5 stars
    Delicious! I made this before a camping trip and it was a big hit. The batter made 6 cakelets (I have a fall themed cakelet pan) and 4 mini loaves. I brought two mini loaves to work and received approval and praise from my coworkers (I am a dietitian and work in an office with 9 other RDs). I substituted regular 1% milk and vegetable oil. I usually keep shredded zucchini in the freezer which work great to thaw and drain off excess moisture. I will definitely make again! 🙂

    • Jeanine Donofrio

      Hi Allison, I’m so so glad you enjoyed the recipe! Thanks for the tip about the frozen zucchini (I have a bunch in my freezer too!)

  21. Olivia Belle

    5 stars
    This recipe is so good. You would think i used regular flour and sugar for this. So tasty.

  22. december

    5 stars
    I just made the classic chocolate zucchini bread and I am so happy to say it was the easiest and the most moist bread i have ever made. It really was so good. Thank you for sharing it with me. I am throwing away my old recipe that i used to use.

  23. Dani

    Just made these, but instead of using the white flour I used almond meal instead. I also used a food processor to puree the zucchini since my kids helped and love pressing the buttons. OMGGGGGG I can’t stop eating these!!! So delicious 🙂

    • Jeanine Donofrio

      I’m so glad you enjoyed it with almond flour!

  24. Laurie

    What can I substitute if I don’t have (can’t find) whole wheat PASTRY flour?
    Thank you.

    • Jeanine Donofrio

      Hi Laurie, I’d do a 50/50 mix of AP and whole wheat to replicate the lightness of whole wheat pastry. Hope that helps!

  25. Karine

    5 stars
    It’s delicious and easy to make!! A really delicious bread

  26. Winnie Maina

    Delicious and healthy . Kids like this

  27. Martha

    5 stars
    Hey! That’s super delicious, I have a sweet tooth and I can’t stop drooling over this.

    • Sophia

      What is the nutritional value per serv5?

  28. Erica Green

    5 stars
    Just made a mini loaf and 12 muffins. So very delicious and moist. 10/10!

  29. Lata

    Can I sub soy milk for the almond milk?

  30. Liz

    5 stars
    This bread was absolutely delicious!! I used all unbleached regular flour (what I had on hand) and organic blue agave in place of maple syrup. Tonight I am making another batch with blueberries in place of the chocolate chips!

  31. Lisa

    Can I use a bundt pan? I don’t have 2 loaf pans.

    • Jeanine Donofrio

      Hi Lisa, I haven’t tested it in a bundt pan, so I’m not sure how it’ll go. It might be too moist to come out without falling apart. If you give it a try, definitely cook it longer than the loaf pan instructions. I’d highly recommend a loaf pan for success, or you could make them into muffins (I’d bake muffins for less time than the loaves).

  32. Julie

    5 stars
    This tastes amazing. I love that maple syrup is used instead of sugar. This is not super sweet tasting but rich in flavor. Saving this recipe as zucchini season is just starting.

    • Jeanine Donofrio

      I’m so glad you loved the zucchini bread, thank you for sharing!

  33. Natasha

    5 stars
    These are INSANELY delicious. I am growing zuchinni and have so much squash right now…have been trying different recipes. This one hits it out the park. Thank you for sharing!

    • Jeanine Donofrio

      I’m so glad you loved it!

  34. Angelina

    5 stars
    Nice sharing, thank you so much

  35. Anna

    Do you have the nutritional value of this recipe or did I miss the information.

  36. Katheryn

    5 stars
    This is seriously delicious!! I used regular milk and avocado oil instead of coconut because of sensitivities and I didn’t have whole wheat pastry flour so I used 1 cup whole wheat flour and 2 cups regular pastry flour… despite the modifications it is so amazing, super moist and I will definitely make this again! P.s. don’t be scared by how liquid the batter is!

    • Jeanine Donofrio

      Hi Katheryn, I’m so glad you loved it!

  37. Johanna

    Quick question about the almond flour you use: does it still contain its oils? I have oil-free almond flour and until now found it very difficult to find recipes to bake with it…

    • Jeanine Donofrio

      Hi Johanna, I haven’t heard of oil-free almond flour. The type I use is made up of only ground up almonds… so there isn’t added oil, but almonds have fat in them.

      • Johanna

        Thanks for your reply! I was gifted some oil-free almond flour. Apparently, it’s used in low carb diet recipes. I’ll try your recipe anyway 😀

  38. Elissa

    Amazing recipe!!! So moist and delicious. A great chocolate treat. I made 2dz muffins. Freezer friendly!
    Thank you for sharing !

  39. Jehan Marino

    Amazing recipe! I took the other reviewers comments in and replaced all purpose flour with almond flour. Made in 8 x 8 pan because I wanted just one bread.
    Delicious and moist! Will def make again!

  40. Anna

    I’ve made your chocolate zuchini muffins from your cookbook which turned our perfectly! However, when I followed this recipe it didn’t seem like there was enough cocoa powder because the loaves weren’t nearly as dark as the photograph depicts. I doubled the amount of cocoa powder the second time around and it looked more like the photograph (and the muffins I made previously).

  41. 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.

  42. 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. 😀

  43. Marcie

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

A food blog with fresh, zesty recipes.
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.