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! 

A close-up of super moist and rich chocolate zucchini bread that is gluten-free and vegan.

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.

Zucchini, cocoa powder, and chocolate chips as the ingredients for a chocolate zucchini bread recipe.
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Ingredients

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:

  1. 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. 
  2. 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!)

processor for a zucchini bread

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.

A loaf pan full of a healthy chocolate breakfast bread recipe with chocolate chips.

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. 

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.
A loaf of chocolate chip chocolate breakfast bread on a table next to sliced zucchini.

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!
Chocolate Zucchini bread recipe with chocolate chips on a white table.

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.

Lemon Poppy Seed Muffins and Healthy Lemon Zucchini Muffins are so full of flavor.

Or, try this Healthy Apple Bread or Applesauce Muffins.

Lemon Zucchini Bread, Almond Flour Zucchini Bread, and Banana Nut Muffins are classics the whole family will love.

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5 from 3 votes

Chocolate Zucchini Bread Recipe

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.  
Yield 10 servings
Prep 20 minutes
Cook 55 minutes
Total 1 hour 15 minutes
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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
  • cup cocoa powder regular
  • ¾ cup mini chocolate chips

Instructions 

  • 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!
Last step! If you make this, please leave a review letting us know how it was!

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5 from 3 votes

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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.

Nutrition

Calories: 307kcal, Carbohydrates: 40g, Protein: 4g, Fat: 16g, Saturated Fat: 12g, Cholesterol: 35mg, Sodium: 255mg, Potassium: 131mg, Fiber: 3g, Sugar: 25g, Vitamin A: 120IU, Vitamin C: 3.9mg, Calcium: 48mg, Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. 5 stars
    This was amazing! I used flax eggs, GF flour, monk fruit sweetener, sugar free syrup, and a touch of cinnamon. Moist, fudgy, goodness! Bake time close to 60 minutes.

    1. Glad to hear it worked with all of those substitutions, Erin! Thanks for taking the time to leave a comment and rating 🙂

  2. 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!

    1. 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! 🙂

      1. 5 stars
        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!

        1. 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 🙂

    1. 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! 🙂

  3. 5 stars
    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.

  4. If I’m using my own homemade gluten-free flour blend, should I add xanthan gum to this recipe and if so how much?

    1. 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!

  5. 5 stars
    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!

    1. 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 🙂