Chocolate Zucchini Bread

By Rena |

Add more veggies into your diet by making this healthy and simple Chocolate zucchini bread recipe. Fluffy, soft, easy to make, and so tasty. Perfect as a snack, dessert, or breakfast option.

top view sliced chocolate zucchini bread on parchment paper

Of all the different ways to make zucchini bread, chocolate-flavored ones are one of our favorites. A great way to add more veggies and fiber to your diet. This chocolate zucchini bread will a huge hit, especially with the young ones. Kids will not even notice this delicious healthy chocolate-rich bread has any zucchini (veggies) in them. They are made with all-purpose flour, which can easily be substituted, cocoa powder, freshly grated zucchini, eggs, coconut sugar, and coconut oil. If you handle some more calories, consider adding in some more chocolate chips. Double win for the kids.

Why you will love this homemade choloate bread recipe

  • Kid-friendly: The kids will love this healthy zucchini bread and will be so thankful for such a delicious treat.
  • Healthy and nutritious: Made with healthy and nutritious ingredients. Loaded with fiber and flavor.
  • Easy to make: You don’t need a whole lot of ingredients to make this healthy chocolate zucchini bread recipe. Mix the dry ingredients with the wet ingredients, pop in the oven and enjoy fluffy deliciousness in an hour.
side shot of sliced zucchini bread

Ingredients you will need for this homemade zucchini bread

  • Flour: we used all purpose flour but other types of flour can be used. Swap half or all teh amount with whole wheat flour, or use a combination or all-puporse, oat flour, and whole wheat flour.
  • Cocoa powder: we used unsweetened.
  • Baking powder and baking soda. 
  • Cinammon
  • Salt
  • Eggs: you will need two large eggs. Cage-free prefered.
  • 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 monkfruit sugar, cane sugar, or honey.
  • Fresh zucchini: you will need to grate it. Allow the grated zucchini to drain and squeeze out the liquid.
ingredients for the healthy zucchini chocolate bread

How to make this healthy homemade chocolate zucchini bread

Preheat the oven to 350F 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, baking soda, cinnamon, and salt.

egg and oil liquid mixture being poured over the dry flour mixture

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 squeeze zucchini and mix well to combine.

grated zucchini added over batter
zucchini bread batter being mixed with red spatula

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.

top view zucchini bread slices

Recipe notes and tips

  • Coconut sugar: you may sub 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 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 in some walnuts into the batter before baking.
side shot of sliced zucchini bread

frequently asked questions

Should you peel zucchini for zucchini bread?

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.

Should you squeeze water out of the zucchini for bread?

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, we prefer to squeeze out some of the water.

How do you squeeze the liquid out of the zucchini?

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.

close up sliced chocolate zucchini bread

More healthy bread recipes you may like

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top view chocolate zucchini bread slices

Chocolate Zucchini Bread

Simple and easy chocolate zucchini bread made with flour, cocoa powder, fresh zucchini, coconut oil, and coconut sugar.
5 from 4 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12
Calories: 183kcal
Author: Rena

Ingredients

  • 2 cups all-purpose flour whole wheat or oat flour
  • 1/3 cup unsweetened cocoa
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp kosher salt
  • 2 large eggs
  • 1 cup coconut sugar
  • 1/4 cup coconut oil melted
  • 2 cups grated zucchini squeezed dry

Instructions

  • Preheat the oven to 350F 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, 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 zucchini (drained and squeezed) 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.

Notes

  • serving size: one slice
  • coconut sugar: you may sub 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 on your kitchen to cool before storing. Keeps in the fridge for up to 10 days. 

Nutrition

Calories: 183kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 265mg | Potassium: 174mg | Fiber: 2g | Sugar: 10g | Vitamin A: 124IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 2mg
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Reader Interactions

Comments

  1. C-Ann says

    5 stars
    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!

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