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

Healthy 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.

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

If you love this chocolate zucchini bread…

Try my banana bread, pumpkin bread, or chocolate zucchini cake next!

Chocolate Zucchini Bread

5.0 from 12 reviews

Chocolate Zucchini Bread

 
Prep time
Cook time
Total time
 
You'll love this moist, fudgy chocolate zucchini bread! With whole wheat flour, coconut oil, and lots of zucchini, this recipe is super delicious and secretly healthy.
Author:
Recipe type: Breakfast, snack, dessert
Serves: 16 (makes 2 loaves)
Ingredients
  • 1¼ cup whole wheat pastry flour*
  • 1¼ all-purpose flour
  • ⅓ cup cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 3 eggs
  • 1½ cups almond milk, room temp
  • ¼ cup coconut oil, melted
  • ⅔ cup maple syrup
  • 2 teaspoon vanilla extract
  • 2 cups shredded unpeeled zucchini
  • 1 cup semisweet chocolate chips, more for sprinkling on top
Instructions
  1. Preheat the oven to 350°F and lightly spray two 8x4” loaf pans with nonstick spray.
  2. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. 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.
  4. 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.
Notes
*I like to use Bob's Red Mill Whole Wheat Pastry Flour

39 comments

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Rate this recipe (after making it):  

  1. Colleen Heater
    07.26.2019

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

    • Esther
      07.26.2019

      I was just wondering the same thing!

    • Jeanine Donofrio
      07.26.2019

      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
    07.26.2019

    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
      07.26.2019

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

      • Arianna
        07.26.2019

        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
    07.26.2019

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

    • Trish
      07.28.2019

      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!

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

  5. Conehead
    07.28.2019

    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
      07.28.2019

      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
    07.28.2019

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

    • Jeanine Donofrio
      08.03.2019

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

  7. Susan
    08.02.2019

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

    • Jeanine Donofrio
      08.02.2019

      I have these: https://amzn.to/2Zp3DmM
      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
        08.02.2019

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

        • Jeanine Donofrio
          08.03.2019

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

  8. Floranet from nipponflorist.jp
    08.05.2019

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

  9. Gaby
    08.06.2019

    Can this be baked with gluten free flour options?

    • Jeanine Donofrio
      08.07.2019

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

  10. Marin
    08.07.2019

    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
      08.07.2019

      I’m so glad you enjoyed it!!

  11. Sara
    08.10.2019

    My family scarfed it up. Loved it!

  12. Irene Findley
    08.11.2019

    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
      08.11.2019

      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
    08.14.2019

    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
      08.14.2019

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

  14. Emily
    08.18.2019

    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
      08.18.2019

      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
    08.18.2019

    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
    08.18.2019

    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
    08.19.2019

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

  18. Marina
    08.25.2019

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

  19. Chelsey
    09.03.2019

    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
    09.17.2019

    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
      09.23.2019

      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
    09.25.2019

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

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.