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 gluten-free loaf. Serve this easy-to-make-vegan chocolatey bread for breakfast, a snack, or dessert!
Let’s pretend you are blindfolded and given a slice of this zucchini bread and then a slice of your 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 prefer one laced with fresh lemon zest, you might want to check out this Lemon Zucchini Bread recipe, instead.)
And if it were up to my hubby, he would probably top it off with a big ole’ serving of chocolate cashew milk ice cream on top… because chocolate on chocolate is his jam.
So if the allure of a vegetable-filled-double-chocolate-bread recipe has your curiosity piqued…
Ingredients
There are only a few easy-to-find and healthy ingredients that you will need to make this recipe for chocolate chip zucchini bread. The main ingredients include:
- Zucchini. One large or two medium zucchini are needed with the ends trimmed off. Do not substitute with yellow squash or any other type of squash.
- 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.
- Pure Maple Syrup. Make sure you get PURE maple syrup, and not the pancake syrup kind.
- 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.
How to Make
The basic steps for making chocolate zucchini bread are simple to follow:
- Mix dry ingredients.
In a medium-sized bowl combine flour, baking soda, cocoa powder, and salt. (Step 1 above.)
- Combine wet ingredients and sugar.
In a large bowl whisk together eggs, coconut sugar, maple syrup, oil or butter, and vanilla. (Step 2 above.)
- Add dry ingredients to wet ingredients and mix by hand until batter is smooth.
Stir in grated zucchini until just combined. (Step 3 above.)
- Fold in the chocolate chips.
Incorporate the chips until evenly dispersed. (Step 4 above.)
- Pour the zucchini bread batter into a 9 x 5 inch loaf pan and spread it out evenly. Sprinkle with additional chocolate chips, if desired.
Prepare the pan by spraying 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 before serving.
Grating Zucchini
There are two ways you can grate the 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 down-side is you do have a few extra pieces of equipment to clean up.
- Handheld Boxed 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 dab it with a few paper towels to remove excess moisture.
You will start with about 1-¾ cups of zucchini and once the excess moisture is removed you should end up with about 1 cup.
(And if you have any leftover, you can always learn how to freeze zucchini!)
Dietary Modifications
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.
FAQs
A 9 x 5-inch loaf pan is recommended for this recipe. If a larger or smaller pan is used the time and temperature will need to be altered.
Parchment paper can be used to line your loaf pan before filling with the batter. While not necessary, it does make removing the bread extremely easy!
No, you do not need to refrigerate this recipe after baking, but it will last longer if stored in the refrigerator.
In order to avoid a soggy bread, it’s essential that you wring out as much excess liquid from zucchini before baking it in a bread.
Meal Prep and Storage
- To Prep-Ahead: Make the loaf and store 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.
- 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.
- 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.
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 evenly disperse better than regular ones.
- Check it twice. It’s hard to overcook it, 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!
Healthy Bread and Muffins Recipes:
Healthy Lemon Zucchini Muffins
Double Chocolate Zucchini Bread Recipe
Moist, decadent, and surprisingly healthy, this Double Chocolate Zucchini Bread recipe is out of this world! Serve this gluten-free and easy-to-make-vegan chocolatey bread for breakfast, a snack, or dessert!
Ingredients
- 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
Instructions
-
Preheat oven to 350 degrees.
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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!
Recipe Video
Recipe Notes
- *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.
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Madi says
I’m so excited to try this recipe! I recently learned I have food allergies and am trying to make food fun again. I do have a few questions however. Have you noticed if using the coconut oil in place of butter gives the bread a coconut flavor? Have you tried a vegan butter in place of dairy butter, and if not, do you think it would yield the same results? Thank you in advance!
London Brazil says
It’s SO good!! If you’re super sensitive to coconut you might notice a hint of coconut flavor. But for the most part the cocoa flavors are way more powerful. You can definitely use a vegan butter substitute that is recommended for baking with very similar results! Can’t wait to hear what you think about it, Madi! 🙂
Anonymous says
Hi! Thanks for your reply! I made the bread this week and it was a hit! It was devoured by adults and kids! I used refined coconut oil so it didn’t leave a taste like extra virgin coconut does. I noticed that the vegan butter had palm oil in it, I decided against it since it is not good for the environment. I will definitely make it again!
London Brazil says
That’s a wonderful idea to use the refined coconut oil to decrease the coconut flavor. So happy everyone enjoyed it. Thanks for taking the time to leave a comment and rating 🙂
Anonymous says
Absolutely divine!
London says
Yay! So happy to hear you enjoyed the recipe. Thanks for your comment 🙂
Janie says
What can I substitute for the coconut sugar?
London Brazil says
You can just use regular white sugar instead, Janie 🙂
Tess Hardison says
Can I use almond flour instead? Love the recipe! I just want to try a new flour (:
London says
Great question! Almond flour works very differently in baking than an all purpose flour. You can try a Paleo baking blend, perhaps? Or, you might like these Paleo Chocolate Banana Muffins. 🙂
Rafael Baquero says
What can i use to replace maple syrup, or can i use more coconut sugar?
London says
Great question, Rafael!! Honey or agave nectar will work great to replace the pure maple syrup. I would not recommend using more coconut sugar as it does not have the same liquidity that maple syrup does. Hope this helps! 🙂
Kathy says
I didn’t have zucchini so I used canned pumpkin. In my pre-gluten free days I used to make pumpkin chocolate quick bread and this bread came out similarly.
I subbed Bob’s Redmill for my own mix of 2/3 brown rice flour, 1/2 cup almond flour, 1/3 cup tapioca flour. I also added a few spices cinnamon, ginger and nutmeg.
It all worked very well and the bread came out delicious.
London says
What a great idea to use pumpkin! I bet it tasted amazing. Thanks so much for your comment and rating, Kathy!
Naomi says
Delicious! Good texture. Chocolatey. Can’t tell there is zucchini. Loved it!
London says
Yay, Naomi! I’m so happy to hear you enjoyed the bread recipe. Thanks for your comment and rating!
Audrey says
If I’m using my own homemade gluten-free flour blend, should I add xanthan gum to this recipe and if so how much?
London says
Hi Audrey! Yes, you’ll definitely want to add a touch of xanthan gum. Usually about 1/2 teaspoon per cup of flour should be enough for bread recipes. Look forward to hearing what you think!
Jules Shepard says
One of my favorites! Double chocolate is always a good thing!
London says
You’re SO right, Jules!! Double the chocolate always wins 😉
Madeleine Sklar says
It’s true, I had to get half in the freezer a few hours after I made this because I couldn’t stop eating it!! This is a great GF recipe. I have a lot of GF (& dairy free) friends and I’m always testing recipes so I’m sure they’ll be good for when I need one. Thanks!
London says
Yay, Madeleine!! I am SO happy you enjoyed the zucchini bread so much and hope your GF and DF friends do too! Thanks for the comment and rating 🙂