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!

Double chocolate zucchini loaf sliced on a board

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. ๐Ÿ™‚

Chocolate Zucchini Loaf sliced on a cutting board

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.

Chocolate zucchini bread recipe ingredients

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.

How to make chocolate zucchini bread
  1. Whisk the eggs, oil, maple syrup, almond milk and vanilla together until well combined.
  2. Add the oat flour, almond flour, cocoa powder, baking powder, baking soda and salt and whisk until no lumps remain.
  3. Fold in the zucchini, coconut and chocolate chips.
  4. Pour into a greased loaf pan and bake at 350 degrees for 50-55 minutes.
Loaf of double chocolate zucchini bread with a knife alongside

FAQs

How to store zucchini bread

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.

What does chocolate zucchini bread taste like?

This bread has a deep, rich chocolate flavor. The zucchini is completely flavorless — it simply lends a moisture for an amazing texture.

How do you grate zucchini for baking?

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!

Should I squeeze the liquid from the zucchini?

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.
Slices of chocolate zucchini bread cut from loaf

More quick bread recipes you’ll love:

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 loaf sliced on a board

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread is moist and fluffy with the goodness of whole grain oat flour and almond flour. There's no refined sugar, dairy or gluten, and it's so easy to make!
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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.ย 
  • 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

Serving: 1slice, Calories: 321kcal, Carbohydrates: 34g, Protein: 7g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.004g, Cholesterol: 37mg, Sodium: 193mg, Potassium: 298mg, Fiber: 5g, Sugar: 18g, Vitamin A: 104IU, Vitamin C: 5mg, Calcium: 122mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**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.

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