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Who knew a single loaf of bread could combine rich chocolate flavor, a whole grated zucchini, no refined sugar and be 100% delectable. This Chocolate Zucchini Bread bakes up incredibly moist and tender, with just enough sweetness from honey and banana. It’s easy to make and works for breakfast, an afternoon snack, or a not-too-sweet dessert, this one’s sure to become a family favorite.
Table of Contents
Why You’ll Love This Recipe
- It’s Super Moist and Delicious: Just like my zucchini cheddar bread and zucchini muffins recipes, this bread stays incredibly moist and tender. Even better, every bite is packed with rich, chocolatey goodness that melts in your mouth.
- Easy and Fun to Make: This recipe is straightforward and perfect for bakers of all levels. Plus, it’s a fantastic way to get the kids involved in the kitchen – older kids will love grating the zucchini and littler ones can help mix the batter.
- Versatile and Convenient: Whether you’re having it for breakfast, a snack, or dessert, this bread fits the bill. It also freezes beautifully, so you can always have some on hand.
The Ingredients
- Flour: A mixture of all purpose and whole wheat flour provides a light and airy texture with a nutty whole wheat flavor.
- Unsweetened Cocoa Powder: Gives the zucchini bread a rich chocolate flavor without added sweetness.
- Baking Soda and Baking Powder: These ingredients help the bread rise and achieve the perfect texture.
- Vanilla Extract: Adds a subtle sweetness and enhances the chocolate flavor.
- Vegetable or Canola Oil: The oil keeps the bread moist and tender.
- Large Eggs: Help hold everything together and provides structure to the bread.
- Banana: Adds natural sweetness and moisture, complementing the zucchini.
- Honey: A natural sweetener that adds a rich flavor and also keeps the bread moist.
- Grated Zucchini: The star ingredient that adds moisture without being detectable in taste. Grate your zucchini using the largest holes on a box grater.
*For a full list of ingredients and instructions, see the recipe card below*
Variations and Substitutions
- Flour: Substitute your favorite cup-for-cup gluten-free flour for a gluten-free version. You can also combine flours by using gluten-free flour in place of the all-purpose flour and almond flour instead of whole wheat flour.
- Eggs: If you need to substitute the eggs in this recipe, I would suggest using a banana or applesauce. You could also use a flax egg which is 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg.
- Oil: Feel free to use melted coconut oil or olive oil instead of vegetable or canola oil.
- Sweeteners: Use maple syrup or agave nectar in place of the honey.
- Add-Ins: Want to double down on perfection? You can also add a big handful of chocolate chips or walnuts for a little added crunch.
How to Make Chocolate Zucchini Bread
Step 1: In a bowl, combine the all purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder and salt.
Step 2: In a separate large bowl, beat the vanilla, oil, eggs, banana and honey until combined.
Step 3: Slowly combine the dry ingredients into the wet then stir in the grated zucchini.
Step 4: Pour the batter into a greased 9×5 inch loaf pan.
Step 5: Bake for 45-50 minutes or until a toothpick comes out clean.
Step 6: Cool in the pan for 10 minutes, then remove bread from the pan and cool completely on a wire rack. Slice and serve.
Tips and Tricks
- Grating Zucchini: No need to peel the zucchini before grating. You also don’t need to strain the water out of the grated zucchini before adding it to the batter.
- Don’t Overmix: Stir the batter until just combined to avoid a dense loaf.
- Cooling: Let the bread cool completely before slicing. This helps the bread hold together better.
- Make Muffins: This quick bread batter can easily be used to make muffins. Bake at the same temperature for 18-20 minutes.
More Quick Bread Recipes
This chocolate zucchini bread will be one you make all summer long! It’s delicious and a perfect recipe for the surplus of zucchini you might have. Let me know what you think of this recipe by leaving a rating and comment below!
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Chocolate Zucchini Bread
Equipment
- 9×5 inch loaf pan (or 3 mini loaf pans)
Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/2 cup vegetable or canola oil
- 2 large eggs, whisked
- 1 banana, mashed
- 1/2 cup honey
- 2 cups grated zucchini
Instructions
- Preheat oven to 350° F.
- In a bowl, combine the first 6 dry ingredients.
- In a separate large bowl, beat the vanilla, oil, eggs, banana and honey until combined.
- Slowly combine the dry ingredients into the wet then stir in the grated zucchini.
- Pour the batter into a 9×5 inch loaf pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in the pan, then remove bread from the pan and cool completely.
- Serve.
Would this recipe work for making muffins instead of bread? If so, what temp and how long should I bake?
You can use applesauce instead of the oil. It may come out a little more dense, though. Enjoy!
Could unsweetened applesauce be used instead of Canola oil? or 1/2 oil and 1/2 applesauce??
We buy a product called No Egg, found in the baking aisle, from Whole Foods. It has worked great for us. Usually a health food, or specialty foods grocery store is great for finding vegan, or allergy, replacements for food items.
The ground flax seed/water combo is great. There’s also Ener-G Egg Replacer.
We have an egg allergy here, too, and I have been using flax gel (1 T ground flax meal + 3 T water for each egg; mix and let sit for 2 minutes before adding to recipe) with very good success. Good luck!
what can we use as a substitute for the eggs? (allergic to eggs : ( )
I’m not sure how ground flax seed would do as an oil replacement. Maybe try applesauce or melted butter?
Could you use ground flax seed in replace of oil?
This looks really delicious! We’ll have to wait until zucchini is back in season in TN, though. Thanks!
Yes, you can substitute agave instead!
Can you use agave instead of honey?
Hmmm applesauce could work. It would give the sweetness and moisture. I would use a chunkier or thicker applesauce. Good luck!
Hey, we are allergic to bananas here… any suggestions for substitution? Maybe applesauce?
Thanks!
Skin on!
Do you peel zucchini before you grate it, or leave the skin on?