Indulge in this soft, rich, and moist Double Chocolate Zucchini Bread. So delicious, you’ll be amazed it’s good for you too, making it a convenient on-the-go breakfast, a satisfying afternoon snack or even dessert.
Table of Contents
This double chocolate zucchini loaf combines garden fresh zucchini, a touch of honey, cocoa powder and your usual baking suspects to create a rich, moist and dense loaf. Topped with thick chunks of dark chocolate and a scattering of pumpkin seeds it is absolutely delicious. Grab a slice for breakfast before you head out the door in the morning or take a few minutes and enjoy with a hot cup of coffee or tea midday. Or, go ahead and serve it for dessert at your next family gathering or celebratory event.
This chocolate zucchini bread highlights a great way to incorporate fresh zucchini into your favorite recipes. Best of all is, no one will know it has zucchini in it which is perfect if you aren’t a big fan of zucchini yourself or if you’ve got a few picky eaters who don’t love vegetables.
Zucchini has to be one of the most versatile vegetables. From a simple sautéed side dish, to healthy low-carb noodles to making the most delicious muffins, cakes, and breads, zucchini is absolutely the best.
These Morning Glory Muffins are also packed with fresh zucchini if you are looking for a way to use up your garden fresh supply or these Chocolate Zucchini Muffins are another great option.
Ingredients
- Coconut oil: Coconut oil adds moisture to the zucchini loaf. If you prefer not to have any coconut flavoring make sure to use unflavored coconut oil. Any mild flavored oil will also work.
- Honey: Honey is used to add sweetness to the loaf. Any type of honey will work.
- Egg: Use any type of egg to help bind the ingredients together.
- Yogurt: Plain yogurt adds moisture and protein to the zucchini loaf.
- Vanilla extract: Vanilla extract helps to bring out the sweetness.
- Zucchini: Shredded zucchini adds moisture, texture and some fiber to the loaf. No need to peel the zucchini beforehand.
- All-purpose flour: I used all purpose flour but you can substitute with a 1-1 gluten free flour if you wish.
- Cocoa powder: Use unsweetened cocoa powder to add the chocolate flavor to the loaf.
- Baking powder and soda: These help the loaf rise and give it a fluffy texture.
- Chocolate chips: Use your favorite chocolate chips or a chocolate bar cut into chunks to sprinkle on top for even more chocolate flavor.
- Pumpkin seeds: Pumpkin seeds add a nice crunch and a pop of color as a garnish.
Why add zucchini to a chocolate loaf?
- Moisture: zucchini has a high water content, which helps keep the loaf moist and tender without adding extra fat and calories.
- Nutritional boost: chock full of fiber, vitamins and minerals, zucchini ups the nutritional content of your loaf.
- Texture: zucchini adds volume to the chocolate loaf so it bakes up with a nice dense texture.
How To Make This Chocolate Zucchini Bread
Step 1: Pre-heat oven to 350F degrees.
Step 2: Combine the first 6 ingredients in a big mixing bowl and mix well.
Step 3: Combine the dry ingredients in a small mixing bowl and then add to the liquid ingredients.
Step 4: Gently fold in the chocolate chips (or chunks).
Step 5: Transfer the batter to a greased loaf pan, sprinkle with the dark chocolate chunks, and bake until a toothpick inserted in the center comes out clean.
Step 6: When the chocolate loaf with zucchini is finished baking, garnish with pumpkin seeds.
Silvia’s Recipe Tips
✅ Use a food processor: A food processor will take all the work out of shredding the zucchini.
✅ Remove excess moisture: Once you’ve shredded the zucchini, blot it with a dish towel or paper towel to remove any excess moisture.
✅ Don’t overmix the batter: You want to gently combine the wet and dry ingredients. Overmixing could lead make the batter too dense.
✅ Allow the loaf to cool: Place the loaf pan on a cooling rack to allow the loaf to cool before cutting it. It is easier to cut if it cools slightly.
Storage
Store leftover zucchini bread in an airtight container on the kitchen counter for 3-4 days. If your kitchen is humid, store the bread in the fridge.
Freeze uneaten chocolate zucchini bread for up to 3 months. Thaw on the kitchen counter until soft enough to eat. I often slice the bread into individual portions and flash freeze on a cookie sheet before transferring to a container. This way I can grab a slice whenever I am in the mood.
Looking for more delicious bread for next time?
- Banana Bread With Candied Walnuts
- Chocolate Cherry Bread
- Double Chocolate Banana Bread
- Pumpkin Walnut Bread
Double Chocolate Zucchini Bread
Ingredients
- 2 tbsp coconut oil
- 3 tbsp honey
- 1 egg
- 5.2 oz plain yogurt
- 1 tbsp vanilla extract
- 2 cups zucchini shredded
- 1 cup all-purpose flour sub for GF 1-to-1 flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup chocolate chips or chunks
- 1/2 chocolate bar – 80% dark chocolate cut into chunks
- pumpkin seeds garnish
Instructions
- Pre-heat oven to 350F degrees.
- In a big bowl mix the first 6 ingredients to combine.
- In a small bowl mix the dry ingredients and add to the liquids. Fold in the chocolate chips or chunks.
- Pour the batter into a greased loaf pan, sprinkle with the chocolate bar chunks, and bake for approximately 35 mins or until a fork comes out clean.
- Garnish with pumpkin seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this yesterday and it is heavenly. Not too sweet but rich and chocolatey. I think I want to marry it. How do you think it would work with a whole wheat flour?
That’s fantastic Amy and thank you for your feedback! I am usually pretty successful with substituting the white flour for wheat flour, so my guess is that it will work just fine. Let me know if you end up making it again with wheat flour… big hugs ๐
I would like to make this but would like to use only one pan. What size loaf pan would you recommend?
Thanks!
I recommend that you use a 9×5 instead, it’s the perfect size. Let me know how your recipes comes out!
I wonder how this would be using coconut flour instead of wheat flour…to make it gluten free.
Hi Deb, its definitely worth a try. Based in my experience coconut flour requires more liquid content, so you will need to adjust accordingly. Let me know how it comes out!
I’m wondering what to use if I do not have yogurt. Thanks!
Hi Jules! You can probably substitute for apple sauce and get the same results. Hope you like it!
I made zucchini brownies few weeks back and they were so delicious, going to try your recipe for zucchini bread sounds good.
Zucchini is a great healthy ingredient in all baking! let me know what you think. Thanks for stopping by ๐