Double Chocolate Zucchini Bread
There’s nothing like the chocolate and zucchini combination, and this Double Chocolate Zucchini Bread is living proof! It’s moist, fluffy and packed with zucchini and big chocolate flavor. There’s no refined sugar and minimal oil, so it’s a healthier alternative for breakfast and snacks!
I grew up eating zucchini bread as my mom made it all the time. I was a veggie lover as a child, but even I was skeptical of a bread made with vegetables.
Sure, I’d had carrot cake and pumpkin bread…but zucchini?
I quickly discovered that zucchini is virtually flavorless and its job is to lend moisture to baked goods. It’s completely responsible for the amazing texture in my zucchini muffins and zucchini chocolate chip bread!
One of my favorite combinations is chocolate and zucchini, which led me to create my favorite chocolate zucchini muffins and this Chocolate Zucchini Bread.
Both recipes have are double chocolate with cocoa powder and chocolate chips, but the addition of coconut sets this bread apart. 🙂
Why you’ll love this recipe:
- This double chocolate zucchini bread recipe is moist and fluffy, with plenty of chocolate and shredded coconut to take it over the top.
- It’s a healthier quick bread as it has minimal oil, no refined sugar or dairy, and the goodness of whole grain oat flour and almond flour.
- It comes together in about 15 minutes and it’s freezer friendly.
Recipe ingredients
This double chocolate zucchini bread recipe includes unsweetened cocoa powder and dark chocolate chips for one chocolatey, delicious loaf.
It’s a healthier quick bread as it contains no refined sugar, minimal oil and whole grain oat flour and almond flour for added fiber and nutrition.
Ingredient notes
- Zucchini. You’ll need 2 cups of grated zucchini for this recipe, which is equal to (2) medium zucchini. The good news is that there’s no need to squeeze the excess liquid from the zucchini before adding it to the batter.
- Flours. This chocolate zucchini loaf includes a blend of oat flour and almond flour which lends a soft yet hearty texture, and makes this naturally gluten-free as well.
- Maple syrup. I’ve tested this recipe with coconut sugar and maple syrup, and I prefer the flavor and the texture of the bread much more with maple syrup. If you substitute another type of sweetener, I suggest using honey.
- Cocoa powder. Be sure to use unsweetened cocoa powder to control the sweetness.
- Coconut oil. The coconut oil may be substituted with what you have on hand.
- Almond milk. Substitute with your favorite dairy or non-dairy milk.
- Coconut. There’s 1/3 cup unsweetened shredded coconut, which can be omitted completely if you’re not a fan of coconut.
- Chocolate chips. I used mini dark chocolate chips, but any variety of chocolate chips will work.
How to make chocolate zucchini loaf
This double chocolate zucchini bread recipe is incredibly easy to make. It comes together in about 15 minutes!
Pro tip: Grate the zucchini up to 2 days in advance.
See the recipe card below for full instructions.
- Whisk the eggs, oil, maple syrup, almond milk and vanilla together until well combined.
- Add the oat flour, almond flour, cocoa powder, baking powder, baking soda and salt and whisk until no lumps remain.
- Fold in the zucchini, coconut and chocolate chips.
- Pour into a greased loaf pan and bake at 350 degrees for 50-55 minutes.
FAQs
Store the double chocolate zucchini bread in an air-tight container at room temperature for up to 5 days or freeze for up to 3 months.
This bread has a deep, rich chocolate flavor. The zucchini is completely flavorless — it simply lends a moisture for an amazing texture.
Remove the top end of the zucchini. Using a box grater, hold the zucchini from the bottom, grating it from the top down. If using a hand-held grater, place it over a bowl and grate it towards you. You may also process the zucchini in a food processor, which makes the process much quicker!
There’s no need to squeeze the excess liquid from the zucchini for this chocolate zucchini loaf, which makes it even easier to make!
Recipe notes
- Pro tip: Grate the zucchini up to 2 days in advance. There’s no need to squeeze out the excess liquid from the zucchini before adding it to the batter.
- Oat and almond flours lend a soft cake-like texture to this bread which makes it a bit crumblier than typical quick breads.
- Store this chocolate zucchini loaf at room temperature for up to 5 days, or freeze for up to 3 months.
More quick bread recipes you’ll love:
- Banana nut bread
- Gluten-free banana bread
- Gluten-free pumpkin bread
- Healthy blueberry banana bread
- Healthy pumpkin bread
- Rhubarb bread by That Skinny Chick Can Bake
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Double Chocolate Zucchini Bread
Ingredients
- 2 large eggs
- 3/4 cup maple syrup sub with your favorite sweetener
- 1/3 cup coconut oil sub with your favorite oil
- 1/4 cup unsweetened almond milk sub with your favorite dairy or non-dairy milk
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 1 cup almond flour not almond meal
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups grated zucchini about 2 medium zucchini
- 1/3 cup mini dark chocolate chips or your favorite
- 1/3 cup unsweetened shredded coconut optional
Instructions
- Preheat the oven to 350 degrees F. Grease a standard size loaf pan with cooking spray and set aside.
- In a large bowl, whisk together the eggs, maple syrup, oil, almond milk and vanilla until combined.2 large eggs, 3/4 cup maple syrup, 1/3 cup coconut oil, 1/4 cup unsweetened almond milk, 1 teaspoon vanilla extract
- Add the oat flour, almond flour, cocoa powder, baking powder, baking soda and salt to the wet ingredients and whisk until well combined and no lumps remain.1 cup oat flour, 1 cup almond flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Fold in the grated zucchini, chocolate chips and coconut until incorporated, then pour into the prepared pan and spread evenly.2 cups grated zucchini, 1/3 cup mini dark chocolate chips, 1/3 cup unsweetened shredded coconut
- Bake for 50-55 minutes on the middle rack of the oven until set and a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and cool completely on a wire rack. Slice, serve and enjoy!
Notes
- Pro tip: Grate the zucchini up to 2 days in advance. There’s no need to squeeze out the excess liquid from the zucchini before adding it to the batter.
- Oat and almond flours lend a soft cake-like texture to this bread which makes it a bit crumblier than typical quick bread recipes.
- Store this chocolate zucchini loaf at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally published in September 2015. The recipe has been modified to be gluten-free, therefore the photos and text have been updated to reflect the change.
44 Comments on “Double Chocolate Zucchini Bread”
I never actually tried zucchini bread until I got older, as I was very skeptical of it, too! This chocolate coconut version sounds fantastic, Marcie! I think the chocolate makes this even better than regular zucchini bread. What a delicious treat!
My mom never made chocolate zucchini bread, so the first time I had it felt like I’d been missing out! The dark chocolate here really does make this a treat. . Thanks, Gayle!
Oh, maaaan. This zucchini bread looks so extra-EXTRA moist and chocolate-y I just want to sink my teeth into a slice right now! Love that you threw both dark chocolate AND coconut into the mix! Two total favs of mine.—I need this bread in my life!
I’d give you a big, giant slice if there were any left, Sarah — most definitely! Thanks!
Marcie, it’s funny . . I didn’t have any baked treats with zucchini until a few years ago and now I can’t get enough! love this Chocolate Coconut Zucchini Bread!!!
Thank you, Alice! Zucchini is just pure magic!
Yay for zucchini bread! Man, is it the best! This version looks fantastic! I LOVE that you added a little espresso powder!
Thanks, Ashley — zucchini bread IS the best!
I LOVE the addition of coconut in this bread! Sounds so delicious!
Thanks, Cathy!
More chocolate the better is a motto I can live by. Chocolate and coconut are two of my favorite things!
Sounds like we’re on the same page, Laura!
I love dark chocolate cocoa powder! This bread looks decadent and delicious 🙂 Pinning!
Dark chocolate is definitely the very best kind! Thank you, Medha!
More chocolate is definitely better! I love how much moisture zucchini adds!
Me, too! Thanks, Ashley!
You must be reading my mind because I just picked 6 GINORMOUS zucchinis and am scratching my head as to what I should put them in. This cake looks seriously moist, chocolatey, and heavenly…and I love that there’s sneaky zucchini in it. Looks amazing, Marcie!
I had some major zucchini given to me and I made this bread many times for “recipe testing”. Haha. Thanks, Denise, and can’t wait to see what you do with all that zucchini!
Hi Marcie, love that this is a zucchini chocolate cake, looks amazing!
Thank you, Cheri!
So much yes to this chocolatey bread. Zucchini and chocolate is an incredible combo. Amazing share, Marcie! 🙂
This bread is definitely a lot of yes! haha Thanks so much, Anu, and have a lovely weekend!
I love zucchini bread and bake it all the time! I’m very excited to try your recipe, Marcie! Love that you added coconut! Pinned!
Quick bread is such a great way to use up a lot of zucchini! Thanks, Mira, and have a great weekend! 🙂
I love zucchini bread, but this is amped up in the delicious department zucchini bread! LOVE that something that looks so decadent is so healthy! #Winning! Cheers to a beautiful weekend!
Thank you, Cheyanne! Chocolate and coconut always means #winning for me. 🙂 Have a great weekend!
Haha yes, the baker should always get more especially when there’s more chocolate involved! This zucchini bread looks so moist and delicious, Marcie! I love that you added dark cocoa, espresso powder and yummy coconut in here!:)
Thank you, Kelly! Getting more than everyone else is definitely one of the perks of baking. 🙂
Yum! I love how dark and chocolaty your zucchini bread looks. The coconut must taste so good in it!
Thanks, Christin, and the coconut was so delicious! 🙂
You add choclate in anything and I am in. Boy oh boy, Marcie that loaf looks amazing, moist and choclatey. I could eat the whole loaf, really.
I am pinning this, will make it asap.
Great one. Have a lovely weekend dear.
Thank you, Ash — sounds like you love chocolate as much as I do. 🙂 Thanks for the pin and hope you had a great weekend!
Chocolate and zucchini = love! Great way to use them!
Love indeed! Thanks, Deb! 🙂
Love is made with chocolate… totally irresistible for me.. wish I could have had it alongside my coffee this morning
Sounds like we think alike when it comes to chocolate, Ella! Wish I could send you a slice!
I just love that by adding in some zucchini I can feel great about this bread. It looks fantastic, and I love the addition of the coconut. So unique.
Thank you, Rachael! Chocolate and coconut are two of the best things in the world for me. 🙂
I have a use for some coconut oil that I have! This looks so delicious!
Thanks, Nancy! The coconut oil makes a big difference!
Do you have the nutritional info?
No I don’t, Jody, but you can Google how to calculate nutritional info and find a number of great sites to help you do this. Just enter the ingredients and the info will be calculated. Hope that helps!
Oh yes, I love zucchini baked goods.. such a great way to sneak veggies into a snack (especially as a toddler mom!). And who doesn’t love chocolate? This sounds fabulous and I haven’t made zucchini bread in awhile!
I always loved sneaking veggies into things for my boys too! Thanks Nicole and I hope you get to try it!