This chocolate zucchini bread is the perfect way to use that abundance of summer zucchini. With its ultra chocolatey flavor and perfectly moist texture, you’d never know it’s healthy and full of veggies.
Imagine a chocolate loaf so rich, fudgy, and decadent that you would never guess it’s full of vegetables. Well, this chocolate zucchini bread recipe is exactly that. This moist loaf is so rich and delicious that it tastes like chocolate cake.
This versatile loaf works well as an afternoon snack, a cheeky breakfast, or warmed up for a delicious dessert with a scoop of vanilla ice cream on top.
Why You’ll Love It
- Easy – It’s made with pantry staples and requires minimal baking skills.
- Healthy – Made with cocoa powder, olive oil, and Greek yogurt, this chocolate zucchini bread is full of antioxidants and healthy fats.
- Keeps Well – It keeps well in the pantry, fridge, and freezer, so you can make a double or triple batch and enjoy healthy snacks for days and weeks to come.
Ingredients + Substitutions
- Flour – To make the bread. The recipe calls for all-purpose flour, as I think it provides the best texture, but you can use whole wheat flour if preferred. See the notes section of the recipe card for details.
- Cocoa Powder – To give the bread a rich chocolate flavor. The recipe calls for cocoa powder, but cacao powder will also work, although it will be more bitter.
- Zucchini – To make the zucchini bread and add some fiber. The recipe calls for fresh zucchini, as it works best, but you can use frozen zucchini if preferred. See the notes section of the recipe card for details.
- Olive Oil – To ensure the bread is moist and to add some healthy fats. Avocado oil, melted coconut oil, and melted butter will also work.
- Yogurt – To ensure the bread is extra moist and to add some protein. The recipe calls for Greek yogurt, but regular yogurt or sour cream will also work.
- Eggs – To bind the bread and add some more protein.
- Sugar – To sweeten the bread. The recipe calls for white sugar, but you can use brown sugar if preferred. You can also use honey or maple syrup if needed. See the notes section of the recipe card for details.
- Vanilla Extract – To enhance the chocolate flavor.
- Leavening Agents – A mixture of baking soda and salt to ensure the bread is light and fluffy.
- Chocolate Chips – To give it an extra deep chocolate flavor, although optional. The recipe calls for dark chocolate chips, but semi-sweet chocolate chips and milk chocolate chips will also work well.
Dietary Adaptions
To Make it Gluten-Free: Swap the all-purpose flour for 1-to-1 gluten-free flour.
To Make it Dairy-Free: This recipe cannot be made dairy-free.
Baking Tips
Here are some tips for handling your zucchini to ensure your chocolate zucchini bread is delicate and moist, without being gummy or soggy.
- Use small zucchini. Large or overgrown zucchini tend to be tougher and contain more water, while smaller ones tend to be sweeter, softer, and more intensely flavored.
- Do not peel the zucchini before using it. The skin adds flecks of color and additional fiber.
- Shred the zucchini using the largest holes on a box grater. If you grate it too finely, the vegetable turns into a watery mush that can make your bread heavy
- Do not blot or drain excess moisture from the zucchini. While removing excess liquid may seem beneficial, especially when baking, the liquid in the zucchini helps make an extra-moist loaf.
Red’s Nutrition Tip
While this recipe does contain 19 grams of sugar, it contains a mixture of natural and added sugar from the combination of ingredients. In addition to the added sugar from the white sugar, the yogurt contains some natural sugar, which is also rich in protein and micronutrients. Not to mention, the flour and zucchini provide a bit of fiber to help mitigate the blood sugar spikes and metabolic impacts of added sugars.
Serving Suggestions
This easy chocolate zucchini bread is a good source of carbohydrates and fats with a moderate amount of fiber. It can be enjoyed on its own as a simple snack or adapted to suit your personal calorie or macro needs. For example:
- To make it higher in fiber, swap the all-purpose flour for whole-wheat flour.
- To make it lower in sugar, use half the sugar and half the chocolate chips.
- To make it higher in protein, add a scoop of chocolate protein powder to the batter and/or serve it with some Greek yogurt.
- To add additional flavor and texture, add a teaspoon of espresso powder and/or 1/2 cup of chopped nuts to the batter.
The recipe can also be turned into chocolate zucchini muffins with a few simple baking adaptations. See the notes section of the recipe card for details.
Storage
To Refrigerate: Let the bread cool, then slice it or transfer it whole to an airtight container and refrigerate for up to 1 week.
To Freeze: Allow the chocolate zucchini bread to cool completely. Once cooled, wrap it in plastic wrap and aluminium foil, whole or sliced, then place in an airtight container or freezer-safe bag and freeze for up to 6 months. Allow to thaw completely at room temperature before eating.
More Healthy Bread Recipes:
More Zucchini Recipes:
- Zucchini Lasagna
- Zucchini Egg Bake
- Zucchini Breakfast Cookies
- Creamy Zucchini Pasta
- Grilled Corn and Zucchini Salad
Healthy Chocolate Zucchini Bread
Learn how to use fresh summer squash to make the best chocolate zucchini bread! It’s healthy, easy, and full of chocolatey flavor.
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Prep Time: 15 minutes -
Cook Time: 55 minutes
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Total Time: 1 hour 10 minutes
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Yield: 10 slices 1x
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Category: Snack
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Method: Baked
Prep Time:
Yield:
Category:
Method:Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1/4 cup olive oil
- 1/3 cup Greek yogurt
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1 1/2 cups shredded zucchini
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan with butter or cooking oil.
- In a medium bowl, add the dry ingredients: flour, cocoa powder, baking soda, and salt, and stir to combine. Set aside.
- In a large bowl, add the wet ingredients: eggs, olive oil, yogurt, vanilla extract, and sugar, and whisk until well combined.
- Slowly pour the wet ingredients into the dry ingredients, gently stirring to not overmix, then add the grated zucchini and chocolate chips, gently stirring and folding until well combined. The batter will be thick.
- Pour the batter into the prepared loaf pan, then transfer to the oven to bake for 50-60 minutes until baked through and a toothpick inserted into the center of the bread comes out clean.
- Once baked, remove the bread from the oven onto a wire cooling rack, run a knife around the edges of the bread in the pan, then allow to cool for at least 15-20 minutes, if not completely.
- Any leftovers can be stored in an airtight container in the pantry for up to 5 days, in the fridge for up to 1 week, or in the freezer for up to 6 months.
Notes
To Use Whole-Wheat Flour: Swap the all-purpose flour for equal parts whole wheat flour in step #2.
To Use Brown Sugar: Swap the white sugar for equal parts brown sugar in step #3.
To Use Honey or Maple Syrup: Swap the white sugar for 2/3 cup honey or maple syrup in step #3.
To Use Frozen Zucchini: Thaw the frozen zucchini completely, then press to remove any excess moisture.
To Make Chocolate Zucchini Muffins: Preheat the oven to 350°F and grease a 12-count muffin tin with butter or cooking spray. Dollop the batter into the muffin tins, evenly dividing it across the wells, then transfer to the oven to bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
- Serving Size: 1 slice
- Calories: 235 calories
- Sugar: 19 grams
- Fat: 11 grams
- Carbohydrates: 32 grams
- Fiber: 2 grams
- Protein: 5 grams
What is that creamy spread you’ve used in the picture?
It’s tahini! I added a spread of tahini and a drizzle of honey, the combination tastes like caramel 🙂
Can I make the zucchini chocolate bread without the cocoa …. just chocolate chips instead?
Also, can I use just oat flour (replace the buckwheat with the oatflour)
Unfortunately, I would not recommend either of those swaps for this recipe.