Double chocolate zucchini bread is a healthier whole wheat quick bread packed with grated zucchini, coconut, and big chocolate flavor!

double chocolate zucchini bread sliced on a white plate

I grew up on zucchini bread — my mom made it all the time. Being the veggie lover I was as a child, even I was skeptical of a bread made with vegetables. Sure, there was carrot cake and pumpkin bread, but zucchini?  

Even today I wonder about it. It’s not like zucchini lends a big flavor to your baked goods — it’s pretty flavorless.

Maybe people started adding it to quick breads because it overflows the old garden, or because of the nutritional value it adds? Maybe because — flavorless or not — it just makes things ridiculously moist and delicious?

I think I’m going with that last one. 🙂

Be warned, this chocolate zucchini bread will not last long, especially if there are severe chocolate lovers in the house. I ought to know!  

My husband doesn’t care for chocolate that much, but he still seemed to find it good enough to eat, and the kids wanted two slices a day, which I put a stop to fast.

I am the baker, after all, and the baker should always get more than everybody else.  🙂

loaf of chocolate chocolate chip zucchini bread in pan on cooling rack

Recipe ingredients

This double chocolate chip zucchini bread uses dark chocolate cocoa powder AND semi-sweet chocolate chips, so it’s double the chocolate pleasure. I also added my favorite instant espresso powder to intensify that chocolate flavor.

My motto is, and always has been, the more chocolate the better. 🙂

Ingredient notes

  • Whole wheat white flour. May be substituted with regular all-purpose flour, if desired.
  • Zucchini. You’ll need 2 cups of grated zucchini for this chocolate chocolate chip zucchini bread recipe, which is equal to roughly two medium zucchini.
  • Coconut oil. Coconut oil makes the bread so tender. While it doesn’t really taste like coconut, it smells like coconut, which makes it seem like there’s more coco-nutty goodness to me.

How to make this recipe

This is an incredibly easy chocolate zucchini bread recipe. It takes about 20 minutes to whisk together, and then it’s ready to go into the oven!

  1. Preheat the oven to 350 degrees F. Spray a standard size loaf pan with cooking spray and set aside.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt. Set aside.
  3. In a medium bowl, vigorously whisk the brown sugar, coconut oil, and eggs until thickened and frothy.
  4. Stir in the zucchini and coconut until well combined.
  5. Add the wet ingredients to the dry ingredients and stir until the flour is incorporated. Stir in the chocolate chips.
  6. Pour into the prepared pan and spread evenly, then bake until a toothpick inserted into the center of the bread comes out with moist crumbs.
  7. Cool on a wire rack in the pan for 10 minutes, then remove from the pan and cool completely.
slice of double chocolate zucchini bread on white plate

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.

Can this recipe be used to make muffins?

Most likely, yes! I recommend using my Chocolate Zucchini Muffins recipe as a guide for bake times, etc.

Can this recipe be baked in mini loaf pans?

Yes, just note that the bake time will be significantly reduced. I’ve only made this recipe in a standard 9×5-inch loaf pan, so I can’t speak to how long it will take to bake in mini pans.

Recipe substitutions

  • Whole wheat white flour. May be substituted with all-purpose flour.
  • Dark chocolate cocoa powder. Regular unsweetened cocoa powder may also be used, noting that the chocolate flavor won’t be as rich.
  • Coconut oil. Canola or vegetable oil may be used instead.
  • Sweetened shredded coconut. Feel free to omit or substitute with additional chocolate chips or chopped nuts.

Recipe notes

  • There’s no need to wring out the zucchini before adding it to the batter. Simply grate it, then mix it in!
  • I prefer using dark chocolate cocoa powder to make this chocolate chocolate chip zucchini bread. Dark chocolate cocoa powder is even richer than regular cocoa powder.
  • Zucchini bread freezes incredibly well, so consider making a couple loaves at once to use up your garden produce.

More zucchini recipes:

Did you try this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

Dark chocolate zucchini bread sliced on white plate

Double Chocolate Zucchini Bread

Double chocolate zucchini bread is a healthier whole wheat quick bread packed with grated zucchini, coconut, and big chocolate flavor!
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Ingredients

  • 1 1/2 cups whole wheat white flour (all purpose flour may be substituted)
  • 1/3 cup unsweetened dark chocolate cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon instant espresso powder optional
  • 1/4 teaspoon salt
  • 3/4 cup brown sugar packed (coconut or granulated sugar may be substituted)
  • 1/2 cup coconut oil melted (canola oil may be substituted)
  • 2 large eggs room temperature
  • 2 cups grated zucchini (about 2 medium)
  • 1/2 cup sweetened shredded coconut
  • 1/3 cup semi-sweet chocolate chips

Instructions 

  • Preheat the oven to 350 degrees F. Spray a standard size loaf pan with cooking spray and set aside.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt. Set aside.
  • In a medium bowl, vigorously whisk the brown sugar, coconut oil, and eggs until thickened and frothy, about 1 minute. Stir in the zucchini and coconut until well combined.
  • Add the wet ingredients to the dry ingredients and stir with a rubber scraper until the flour is incorporated, and stir in the chocolate chips. The batter will be thick. Pour into the prepared pan and spread evenly.
  • Bake for 45-55 minutes on the middle rack of the oven, checking for doneness after 40 minutes as oven temperatures vary significantly. The bread is done when a toothpick inserted into the center of the bread comes out with moist crumbs.
  • Cool on a wire rack in the pan for 10 minutes, then remove from the pan and cool completely. Slice, serve, and enjoy!

Notes

  • Store bread in an air tight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

Serving: 1slice, Calories: 400kcal, Carbohydrates: 55g, Protein: 8g, Fat: 18g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Cholesterol: 38mg, Sodium: 192mg, Fiber: 6g, Sugar: 22g

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!

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