This healthy chocolate zucchini bread is the perfect way to enjoy a rich, fudgy treat while sneaking in a serving of veggies.
This moist loaf is made with wholesome ingredients, just like my sourdough discard zucchini bread, but with the addition of cocoa and melty chocolate chips for that deep bakery-style flavor. It’s perfect for breakfast with a cup of coffee, an afternoon snack, or a healthier dessert option.
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Why You’ll Love This Recipe
Ingredients
Recipe Tips
Use fresh zucchini: Fresh, firm zucchini gives the best texture and natural moisture. No need to peel before shredding.
Do not squeeze the zucchini: The extra moisture is what keeps the bread soft and tender.
Mix until just combined: Overmixing can make the bread dense. Stir gently until you no longer see streaks of flour.
Reserve some chocolate chips for the top: This makes the loaf look bakery-style and adds extra chocolatey bites.
Check doneness carefully: Insert a toothpick into the center; a few moist crumbs are fine, but it should not be wet with batter.
Cool before slicing: Letting it rest for at least 10 minutes in the pan, then cooling completely on a rack, helps it slice cleanly.
Make it dairy-free if needed: Swap butter for more coconut oil and use dairy-free chocolate chips.
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Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper for easy removal.
- Mix the dry ingredients by whisking together the flour, cocoa powder, baking soda, and sea salt in a large mixing bowl until well combined.
- Combine the wet ingredients in a medium mixing bowl by whisking the eggs, melted butter, melted coconut oil, brown sugar, and vanilla extract until smooth and slightly thickened.
- Fold in the zucchini by adding the shredded zucchini directly into the wet mixture. There’s no need to squeeze out the liquid, it helps keep the bread moist. Stir gently to combine.
- Bring it all together by pouring the wet mixture into the dry ingredients. Stir until just combined—do not overmix, or the bread may become dense.
- Add the chocolate chips by folding in 3/4 cup of the chips, reserving the remaining 1/4 cup to sprinkle on top before baking.
- Bake the bread by pouring the batter into the prepared loaf pan, smoothing the top, and sprinkling with the reserved chocolate chips. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (melted chocolate is fine).
- Cool before slicing by letting the bread rest in the pan for 10 minutes, then transferring it to a wire rack to cool completely. This helps it set and slice cleanly.
FAQ
Recipe Variations
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Similar Recipes
Healthy Chocolate Zucchini Bread
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Wooden spoon or spatula
- 9×5-inch loaf pan
- Cooling rack
Ingredients
- 1 cup all-purpose flour
- ½ cup Dutch process cocoa or unsweetened cocoa
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs at room temperature
- ¼ cup unsalted butter melted and slightly cooled
- ¼ cup melted coconut oil
- ¾ cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 ½ cups packed shredded zucchini
- 1 cup semisweet chocolate chips divided
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper for easy removal.
- Whisk the dry ingredients by combining the flour, cocoa powder, baking soda, and sea salt in a large mixing bowl until evenly mixed.
- Mix the wet ingredients in a medium mixing bowl by whisking together the eggs, melted butter, melted coconut oil, brown sugar, and vanilla until smooth.
- Fold in the zucchini directly into the wet mixture without draining the liquid. Stir until evenly distributed.
- Combine wet and dry by pouring the wet mixture into the dry ingredients. Stir gently until just combined to avoid overmixing.
- Add the chocolate chips by folding in 3/4 cup, reserving 1/4 cup to sprinkle over the top before baking.
- Bake by pouring the batter into the prepared loaf pan, smoothing the top, and sprinkling with the reserved chocolate chips. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool before slicing by allowing the bread to rest in the pan for 10 minutes, then transferring to a wire rack to cool completely.
Notes
- Use fresh zucchini: Fresh, firm zucchini works best. No need to peel.
- Don’t squeeze the zucchini: The extra moisture keeps the bread tender.
- Make it dairy-free: Replace butter with coconut oil and use dairy-free chocolate chips.
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