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Add more veggies into your diet by making this delicious Chocolate zucchini bread recipe. Fluffy, soft, easy to make, and so tasty. Perfect as a snack, dessert, or breakfast option.
Recipe Overview
Of all the different ways to make zucchini bread, chocolate-flavored ones are one of my favorites. This chocolate zucchini bread will be a huge hit, especially with the young ones. The Kids will not even notice that this chocolate bread has any zucchini (veggies) in them.
They are made with all-purpose flour, which can easily be substituted with any flour of your choice, cocoa powder, freshly grated zucchini, eggs, coconut sugar, and coconut oil.
Recipe notes and tips
- Coconut sugar: you may sub this with cane sugar, monk fruit sugar, honey, or maple syrup.
- Depending on the size of eggs you use, if your batter seems a bit dry, you can add 1/4 cup of milk. Most times, this is not necessary if the size of the eggs is large.
- Coconut oil: Any other oil will work. A lot of times, I use avocado oil.
- Leave on your kitchen counter to cool before storing. Keeps in the fridge for up to 10 days.
- You may top the zucchini bread with some walnuts or add some walnuts into the batter before baking.
Common Questions
No. You do not need to peel the zucchini. As tempting as it may be to peel the zucchini, it is not necessary. First of all, the skin of the zucchini is edible. Secondly, the zucchini will be grated and the size is so small once grated, they melt into the bread once baked. So peeling it would be an unnecessary step.
Zucchini has a lot of water and moisture. When making bread, it may not be a necessary step and optional. It all depends on the ingredients being added to the bread. You do not want the extra moisture to make the bread more on the soggy side or too moist. To be safe, I prefer to squeeze out most of the water.
Once you grate the zucchini, allow it to sit in a colander for a little. You can use your hands to roll the grated zucchini in your hands and just squeeze. Another method would be to place the grated zucchini onto a thin cloth or durable paper towel, roll and squeeze.
No. This recipe will still work without the zucchini.
Yes. If you happen to have yellow zucchini, you can use that instead.
Ingredients you will need
Below is the list of ingredients you will need to make it. Full measurements are listed further down below in the recipe card.
- Flour: I used all-purpose flour, but other types of flour can be used. Swap half or all the amount with whole wheat flour, or use a combination of all-purpose, oat flour, and whole wheat flour.
- Cocoa powder: I used unsweetened.
- Baking powder, baking soda, and salt.
- Cinnamon
- Eggs: You will need two large eggs. Cage-free preferred. If you do not want to use eggs, you can swap them with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water.
- Coconut oil: Don’t have any? use any other oil of choice.
- Coconut sugar: You may substitute this ingredient with any other sugar of choice. Try monk fruit sugar, cane sugar, or honey.
- Fresh zucchini: You will need to grate it. Allow the grated zucchini to drain and squeeze out the liquid.
How to make chocolate zucchini bread
Preheat the oven to 350°F and grease a 9×5-inch loaf pan with a bit of coconut oil.
In a medium bowl, sift the flour together with the cocoa powder, baking soda, cinnamon, and salt.
In a large bowl, whisk the eggs together with the coconut sugar and oil. Pour the egg mixture over the dry one.
Add in the grated and squeezed zucchini and mix well to combine. Transfer the batter to the prepared loaf pan.
Bake for 50 minutes, or until a skewer inserted into the center comes out clean and easily.
Allow the bread to completely cool before slicing.
How to store
Storing: If you have leftovers, place them in a sealed container in the refrigerator for up to 7 days.
Freezing: You can freeze for up to 3 months. Wrap it in a plastic wrap first, then in aluminum foil, before storing it in the fridge. When ready for it, allow it to thaw overnight in the fridge.
Chocolate Zucchini Bread
Video
Ingredients
- 1½ cups all-purpose flour, whole wheat or oat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 2 large eggs, see note
- 1 cup coconut sugar
- 1/4 cup coconut oil, melted
- 2 cups grated zucchini, 2-3 zucchinis, squeezed dry *see notes
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan with a bit of coconut oil.
- In a medium bowl, sift the 1½ cups all-purpose flour together with the 1/3 cup unsweetened cocoa powder, 1 teaspoon baking powder1 teaspoon baking powder, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon kosher salt.
- In a large bowl, whisk the 2 large eggs together with the 1 cup coconut sugar and 1/4 cup coconut oil. Pour the egg mixture over the dry one.
- Add in the 2 cups grated zucchini (drained and squeezed)
- Mix well to combine and transfer the batter to the prepared loaf pan.
- Bake for 50 minutes, or until a skewer inserted into the center comes out clean and easily.
- Allow the bread to completely cool before slicing.
Notes
- Note: Depending on the size of eggs you use, if your batter seems a bit dry, you can add 1/4 cup of milk. Most times, this is not necessary if the size of the eggs is large.
- Serving size: one slice
- Zucchini: 2 Medium zucchini should give you 2 cups shredded. Sometimes the zucchini might be on the skinny side, then you may need 3.
- Coconut sugar: You may substitute this with cane sugar, monk fruit sugar, honey, or maple syrup.
- Coconut oil: Use olive oil or vegetable oil
- You can freeze this zucchini bread for up to 3 months. Tightly wrap it before freezing.
- Leave your kitchen to cool before storing. Keeps in the fridge for up to 10 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was very very dry. I even added 1/4 cup of butter and replaced the sugar with maple syrup, but still too dry to eat.
I just made this and it’s yummy- I couldn’t wait for it to cool completely! Taste so good warm! This I a great combo!
There are a couple of things for anyone that’s making this:
The recipe neglects to tell you to add the baking powder. (I know to add with the dry ingredients). This is a VERY dry batter, I had to add a few tsp of water just so I could mix it.
I feel that next time I make this I would use less sugar, but that’s my preference. Thank you! I love your recipes!