Moist, decadent, and surprisingly healthy, this Double Chocolate Zucchini Bread recipe is out of this world! Grated zucchini, cocoa powder, and chocolate chips are mixed with a few ingredients to make the best loaf. Serve this easy-to-make-vegan chocolatey bread for breakfast, a snack, or dessert!
Chocolate Zucchini Bread Recipe
Let’s pretend you are blindfolded and given a slice of this zucchini bread and then a slice of your favorite chocolate cake recipe. (Sans frosting, of course!)
My guess is that you would not be able to tell the difference and the two would be equally as moist, decadent, and rich.
Totally. Not. Kidding.
This chocolate zucchini loaf is not only full of rich cocoa powder, sweet coconut sugar, and moist grated zucchini, but it is also studded with mini chocolate chips.
Think that’s a bit obsessive?
I beg to differ. Every zucchini bread recipe is better when made with DOUBLE the chocolate! (Of if you’re not a chocolate lover and you prefer one laced with fresh lemon zest, you might want to check out this Lemon Zucchini Bread recipe, instead.)
If you have kids, they make excellent cake testers and might think it’s a chocolate zucchini CAKE. The whole family will love it.
So if the allure of a vegetable-filled-double-chocolate-bread recipe has your curiosity piqued (and you have an abundance of zucchini and are looking for the best way to use it up)… keep reading.
The simple ingredients you need to make this easy chocolate zucchini bread recipe include:
- Zucchini. One large or two medium fresh zucchini are needed with the ends trimmed off. Do not substitute with yellow squash or any other type of squash (here’s what you need to know about Squash versus Zucchini). You can freeze zucchini when it’s in season to have year round, as well.
- Flour. Gluten-free 1-to-1 flour was used in this recipe. Regular all-purpose flour will work great, also.
- Coconut Sugar. This sugar works exceptionally well in this recipe but can also be substituted with regular white sugar or brown sugar.
- Pure Maple Syrup. Make sure you get PURE maple syrup, and not the pancake syrup kind.
- Cocoa Powder. To get that rich chocolate flavor, opt for a high-quality, unsweetened cocoa powder.
- Eggs and Butter. Two large (not extra-large or medium) eggs are used. Read below to see how you can make this recipe vegan!
- Mini Chocolate Chips. You can use either mini or regular-sized. However, the mini chocolate chips disperse more evenly throughout this loaf. Opt for dark chocolate chips for a deep chocolate flavor.
How to Make Chocolate Zucchini Bread
The basic steps for making this chocolate chip zucchini bread are simple to follow:
Grate the Zucchini
There are two ways you can get the shredded zucchini for this recipe:
- Food Processor with Grater Attachment
- This is the preferred way since it grates the zucchini in a uniform size and is extremely quick to do. The only downside is you do have a few extra pieces of equipment to clean up.
- Handheld Box Grater
- A great option if you do not happen to have a food processor. The disadvantage to using a boxed grater is the zucchini will not be exactly uniform and it will take you a bit more time. Plus it’s quite an arm workout!
Once you have it grated, place it in a large bowl and squeeze it with a few paper towels or cheesecloth to remove excess moisture.
You will start with about 1¾-cups of zucchini and once the excess moisture is removed you should end up with about 1 cup.
(And if you have any extra, you can always learn how to freeze zucchini!)
Combine the Ingredients
Preheat the oven to 350°F.
Mix dry ingredients first. In a medium bowl combine flour, baking soda, cocoa powder, and salt.
Next, in a large bowl whisk together eggs, coconut sugar, maple syrup, oil or unsalted butter, and vanilla.
Bring It All Together
Add dry ingredients to wet ingredients and mix by hand until the batter is smooth. Be careful using a hand mixer, the bread might end up flat and dense if you overwork it.
Stir in grated zucchini until just combined.
Fold in the chocolate chips. Incorporate the chips until evenly dispersed.
Bake the Loaf
Spray a 9 x 5-inch loaf pan with cooking oil and line it with parchment paper.
Pour the zucchini bread batter into the prepared pan and spread it out evenly. Sprinkle with additional chocolate chips, if desired. Prepare the pan by spraying it with non-stick cooking spray and/or line it with parchment paper.
Bake in preheated oven for 50-60 minutes. It’s done when a toothpick inserted in the middle comes out clean. Let cool to room temperature on a wire rack before serving.
Meal Prep and Storage
- To Prep-Ahead: Make the loaf and store it until ready to eat.
- To Store: Chocolate zucchini bread will last for 2-3 days if stored at room temperature and up to 1 week if stored in the refrigerator. Keep in an airtight container or in plastic wrap.
- To Freeze: Wrap the loaf in wax paper and then place it in a freezer-safe bag or storage container. Zucchini bread will freeze well for up to 3-6 months. You can freeze the whole loaf or pre-slice it and defrost individual pieces as needed.
- To Reheat: If you like warm zucchini bread, pop it in the microwave for 20-30 seconds or in the toaster oven with a bit of butter for a few minutes.
The recipe you’ll find below is already vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Gluten-Free: Use Bob’s Red Mill 1-to-1 flour and ensure the chocolate chips are gluten-free.
- Dairy-Free: Substitute coconut oil for the butter and use dairy-free chocolate chips.
- Vegan: Swap butter for coconut oil and choose dairy-free chocolate chips. Also, use 2 flax eggs (2 tablespoons ground flaxseed meal whisked together with ⅓ cup warm water) in place of the regular eggs.
Is chocolate zucchini bread healthy?
Chocolate zucchini bread is a healthy alternative to traditional baked goods. Using coconut sugar and maple syrup instead of processed sugar and adding in good-for-you zucchini makes this a tasty and nutritious snack.
Why did my zucchini bread come out watery?
In order to avoid a loaf of soggy bread, it’s essential that you wring out as much excess liquid from zucchini before baking it in a bread. Extra moisture leads to a watery loaf.
Can you freeze chocolate zucchini bread?
Yes, you can definitely freeze chocolate zucchini bread. It’s best to wrap the loaf in wax paper first and then freeze it for up to 3-6 months. Make a big batch of this decadent chocolate bread and have some on hand when the craving strikes.
Expert Tips and Tricks
- Strain it out. Remove ALL of the excess moisture from the zucchini. Cheesecloth is the best tool for this.
- Double it up. Use both cocoa powder and chocolate chips for ultimate decadence.
- Get a chip in every bite. Mini chocolate chips disperse more evenly than regular ones.
- Check it twice. It’s hard to overcook this loaf, and the worst is a mushy middle. Check it with a toothpick to make sure it’s done.
- Make it easy. Line your baking pan with parchment paper. It’s easier to remove the loaf, and it makes cleanup a breeze!
More Healthy Bread and Muffin Recipes
Quick bread recipes and muffins make a great breakfast or snack when you’re craving something satisfying yet sweet. Try these recipes next.
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Chocolate Zucchini Bread Recipe
- 1 ¾ cups zucchini finely grated
- 2 eggs
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- ½ cup coconut oil or butter, melted
- 1 ½ tsp. vanilla extract
- 1 ½ cup all-purpose flour gluten-free
- 1 tsp. baking soda
- ½ tsp. salt
- ⅓ cup cocoa powder regular
- ¾ cup mini chocolate chips
- Preheat oven to 350 degrees.
- Using a food processor*, finely grate zucchini and measure out 1 ¾ cups. Squeeze excess moisture out of the zucchini by dabbing with a paper towel. (You will end up with a little over 1 cup of grated zucchini once water is squeezed out.)
- In a large bowl whisk together eggs, coconut sugar, maple syrup, oil or butter, and vanilla.
- In a separate medium-sized bowl combine flour, baking soda, cocoa powder, and salt. Whisk until well combined.
- Add dry ingredients to wet ingredients and mix by hand until batter is smooth.
- Stir in grated zucchini and chocolate chips until just combined.
- Spray a 9 x 5 inch loaf pan with non-stick cooking spray and/or line it with parchment paper. Pour in the zucchini bread batter and spread it out evenly in the pan. Sprinkle with additional chocolate chips, if desired.
- Bake in preheated oven for 50-60 minutes or until a toothpick when inserted in comes out clean.
- Let cool to room temperature before serving. Enjoy!
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- *You can also use a boxed grater if you do not have a food processor.
- To Store: Chocolate zucchini bread will last for 2-3 days if stored at room temperature and up to 1 week if stored in the refrigerator. Keep in an airtight container.
- To Freeze: Wrap the loaf in wax paper and then place it in a freezer safe bag or storage container. Zucchini bread will freeze well for up to 3-6 months.
Nutrition information is automatically calculated, so should only be used as an approximation.