Chocolate Zucchini Bread

This double chocolate zucchini bread is moist, fluffy and super chocolatey. It’s easy to make and absolutely delicious. No one will ever know there’s zucchini in it!
Contents
Why You’ll Love This Recipe Ingredients Needed Substitutions & Variations How to Make Chocolate Zucchini Bread Brittany’s Tips!Storing Options Frequently Asked Questions More Quick Bread Recipes

It’s my favorite season… zucchini season! And I’m already overflowing with it thanks to my father-in-law’s garden. I have a ton of zucchini recipes on my site like these healthy zucchini muffins, zucchini banana bread and turkey zucchini boats and today I’m adding to the collection with this double chocolate zucchini bread!

This loaf is similar to my chocolate banana bread recipe, but we’re using zucchini instead of bananas to keep this loaf super moist. I love how it tastes like a decadent chocolate cake, but is made with better-for-you ingredients like greek yogurt, coconut sugar and whole wheat flour. It’s even healthy enough to serve up for breakfast, if you ask me. Chocolate for breakfast = best day ever!

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Why You’ll Love This Recipe

Easy to make – This recipe is straight forward and made with simple ingredients that you probably already have in your kitchen.
Healthier – This loaf tastes like chocolate cake, but is made with whole grain flour, greek yogurt, coconut oil and coconut sugar, making this bread a healthier alternative.
Hidden veggies – This loaf is a great way to sneak some veggies into your kids diet! The zucchini goes undetected in the bread and they’ll love the chocolate flavor.

Ingredients Needed

flour – you can use all-purpose or whole wheat pastry flour for this loaf. I usually use whole wheat pastry flour if I have it on hand for some extra nutrients.
cocoa powder – can’t have chocolate bread without cocoa powder for that chocolatey flavor! Make sure you’re using unsweetened cocoa powder. Cacao powder works as well. I really like Navitas organic cacao powder.
cinnamon – the perfect spice that makes this loaf taste like classic zucchini bread.
eggs – helps to bind the ingredients together and gives the loaf structure.
coconut sugar – the less-processed upgrade for granulated sugar or brown sugar. It also adds a nice caramel-like sweetness to this loaf.
coconut oil – we’re only using 1/4 cup of coconut oil in the entire loaf. It doesn’t need a ton of oil thanks to the moisture the shredded zucchini adds.
plain Greek yogurt – this adds a little protein and helps to keep the bread moist without the need for more oil. I used full-fat Greek yogurt, but 2% or low-fat yogurt will also work.
finely grated zucchini – the star of the show here. There’s no need to squeeze the grated zucchini… the liquid from the zucchini replaces the oil and helps to keep this loaf moist.
chocolate chips – for extra chocolatey goodness! I recommend Enjoy Life dark chocolate chips which are allergen-friendly or Lily’s chocolate chips because they are lower in sugar and calories.

Find the printable recipe with measurements below.

Substitutions & Variations

Coconut sugar: If you don’t have coconut sugar I recommend using cane sugar as it’s less processed than white granulated sugar, but if you only have granulated sugar on hand use that!
Coconut oil: If you don’t have coconut oil you can use melted butter or another neutral oil instead.
Make it dairy-free: To make this loaf dairy-free swap the yogurt with a dairy-free yogurt.
Add mix-in’s: Feel free to add extras like chopped nuts, dried fruit or even a swirl of peanut butter for added flavor and texture.
Want to make it vegan? I haven’t tested a vegan version of this recipe, but you could use a vegan yogurt and try using flax eggs in place of the regular eggs. Again, I haven’t tried it, so I’m not sure how it’ll turn out, but if you do try it let me know how it turns out for you. You can also just make my vegan zucchini bread instead. It doesn’t have cocoa powder, but it does have chocolate chips and it’s delicious!
Want to make it gluten-free? I also haven’t tested this recipe with a gluten-free all-purpose flour option, but if you try it let me know how it turns out in the comments below. You could also try these zucchini brownies instead which are made with a combo of oat flour and almond flour.

How to Make Chocolate Zucchini Bread

Step 1: In a medium bowl, stir flour, cocoa powder, baking soda, salt and cinnamon.

Step 2: In a large bowl add the eggs, coconut sugar, coconut oil, greek yogurt and vanilla. Whisk to fully combine until smooth. Then stir in the grated zucchini.

Brittany’s Tips!

Don’t over-mix: When combining the wet and dry ingredients, mix until just combined. It’s okay if there are a few streaks of flour still visible. Over-mixing can result in a loaf that’s dense.
Line loaf pan: Don’t forget to coat your loaf pan with cooking spray or line it with parchment paper to prevent the bread from sticking to the pan and to make removal easier.
Check for doneness: Use a toothpick or butter knife to check if the bread is done. It should come out clean or with a few moist crumbs.
Let cool: Let the bread cool completely before slicing. This helps the bread to set properly and makes it easier to slice.

Storing Options

At room temperature: Wrap the bread in foil or plastic wrap or store in an airtight container at room temperature for up to 3 days.
In the fridge: For longer storage, refrigerate in an airtight container for up to a week.
In the freezer: This bread stores wonderfully in the freezer. Wrap the loaf or individual slices in plastic wrap and then aluminum foil or place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.