Who knew that a single loaf of bread could combine the richness of chocolate, the wholesome goodness of zucchini, and have no refined sugar? Chocolate Zucchini Bread is moist, delicious, and even healthy! It’s incredibly easy to make and perfect for breakfast, a snack, or dessert. This recipe is sure to become a family favorite in no time.
PinTable 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.
- A Nutritious Twist: You’ll feel great about indulging in this chocolatey goodness. The whole wheat flour and zucchini add a nutritional boost, while the honey and banana naturally sweeten it, making this bread a treat you can enjoy any time of day.
- 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
Pin- Flour: A mixture of all purpose and whole wheat flour provides a light and airy texture with a little added fiber and whole wheat nutty 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 and a nutritional boost 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
PinStep 1: In a bowl, combine the all purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder and salt.
PinStep 2: In a separate large bowl, beat the vanilla, oil, eggs, banana and honey until combined.
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.
FAQs
Store your Chocolate Zucchini Bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes well; wrap it tightly in foil, placed in freezer bags labeled with the date and freeze for up to 3 months.
A box grater is the easiest way to shred zucchini. Hold the zucchini firmly and grate it on the medium or large holes of the box grater. Be careful with your fingers as you near the end of the zucchini.
No, you don’t need to strain out the water from the shredded zucchini. The moisture from the zucchini helps keep the bread moist and delicious.
PinMore Quick Bread Recipes
This chocolate zucchini bread will be one you make all summer long! It’s delicious yet healthy 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.
Tastes almost criminally good for something so healthy.
I made one 9×5 loaf with the same amounts listed. Used 1/4 cup canola oil, 1/4 cup Truvia baking blend, and 1/2 cup Mott’s natural applesauce instead of 1/2 cup oil and 1/2 cup honey (I don’t really like honey), and white whole wheat instead of AP.
I have been wanting to make this for awhile and I got around to it today, delicious. I like that it has no sugar in it. I replaced the 1/2 cup of oil with unsweetend applesauce and turned out moist and so far a hit with my toddler..
Thanks!
Just make this for my “veggie-hating” 2 year old and he devoured it. I’m so glad he liked it as he hasn’t eaten any veggies for 3 weeks but he loves this. I put the whole mixture in one bread pan (not two) and it worked out great. Plus I used Macadamia Oil instead of the canola/vege oil. Moist and delicious. Next time I’ll try 1 cup of carrots and 1 cup of courgette/zucchini. Maybe some pumpkin seeds on top..
Thanks for the recipe.
Soooo good! I followed the recipe exactly except used coconut oil in
place of canola and made into regular sized muffin – baked 20min.
this is an outstanding bread! thank you!
Well, I have to say it. I’m very impressed. 🙂 The idea of zucchini bread has always grossed me out, and my kids hate zucchini (and squash). I decided to give this one a go anyways. I changed a couple of things. I subbed 1/2 cup applesauce for the oil, and replaced the 1/2 cup honey with half honey/half maple syrup. I also added slightly more baking powder. I accidentally added an extra banana, but it was a happy accident. 🙂 I also shredded the zucchini and then puréed it- all those little green ribbons kind of grossed me out. I baked it in two loafs pans for about 40 minutes. I did tell my kids there was zucchini lurking (I don’t believe in hiding veggies!)- but they each had 3 slices and were BEGGING for more. Literally begging. I think next time I will sift the dry ingredients before baking. With these subs, I got 134 calories per slice (based on 14 servings) using the recipe calorie counter at caloriecount.com. Thanks for a great recipe- zucchini is cheap right now, so I’m looking forward to making more and freezing it. 🙂
Great recipe!! My toddler thinks it is “yummy” and my husband (an avid veggie hater and self-proclaimed sweets connoisseur) took a slice before I told him what it was and loved it! Just wondering what I’m doing wrong that they only get about 2.5/3 inches tall?
Turned out perfect my girls helped and thought we should make them into “big cupcakes” instead of a loaf pan made 12 perfect muffins. We sprinkled the top of each one with a few mini chocolate chips. I didn’t have enough honey so I did 1/2 cup brown sugar. My 3 year old asked if we could make these again for her birthday 🙂
I did the mini muffins today, 20 minutes was the perfect time to bake them and they were moist. However, I did not find them sweet enough at all. If I make them again, I will definitely sweeten it more. For reference, I substituted unsweetened applesauce for both the oil and the banana (total applesauce used was 3/4 cup, remember though that this was for a half recipe). I also used white whole wheat instead of just whole wheat flour since that was all I had on hand.
I halved the recipe and it made 24 perfect mini-muffins! (I finely shredded the zucchini and then chopped it a bit more to not have stringy bits for my 2yo to pull out!) He’s currently on his 3rd ‘cupcake’!
Oh, and since I didn’t have any bananas to hand, I used applesauce – worked great!
Will this work without the cocoa powder? We haven’t introduced chocolate over here yet. Thanks!
Holy cow, this is yum!!! Made a ton of zucchini bread and this is the best. I was making it as a cake so I took another person’s suggestion and used coconut oil and a little milk. I also threw in a handfull of chocolate chips. So good!!!
My 5 year old came home from school feeling “bad all over” today. She asked for Chocolate Zuchinni muffins and applesauce. What mum could deny that request? So, wanting to get it right… how many opportunities do you get to provide a scrumptious zuchinni muffin to a kid – right? I searched Weelicious. What do you know? I found a recipe for chocolate zuchinni loaf. Making it into muffins NOW 🙂
This recipe is fantastic. Absolutely loved it. My toddler loved it as well.
I used 4 mini loaves and baked for 40 min. I also used agave nectar instead of honey. Turned out perfect! My kids are not big fans of zucchinis but I had my 6 year old help by shredding and measuring out the zucchini. He did not hesitate eating the bread. Overall, the kids and husband loved it. It is a keeper!
I’ve heard that a mashed banana in quick breads and muffins works great for replacing an egg!