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 71 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. 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).

  2. 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!

  3. Elissa

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

  4. 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 😀

  5. 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!

  6. Anna

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

  7. Angelina

    5 stars
    Nice sharing, thank you so much

  8. 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!

  9. 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!

  10. 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).

  11. 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!

  12. Lata

    Can I sub soy milk for the almond milk?

  13. Erica Green

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

  14. 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?

  15. Winnie Maina

    Delicious and healthy . Kids like this

  16. Karine

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

  17. 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!

  18. 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!

  19. 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.

  20. Olivia Belle

    5 stars
    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.