Healthy Double Chocolate Zucchini Bread

Note: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Moist Chocolate Zucchini Bread with chocolate chips makes a healthy quick bread perfect for snacking! With just a few wholesome ingredients this double chocolate quick bread will become a family favorite!

A loaf of double chocolate zucchini bread with two slices laying in front on a sheet of parchment paper.
Sliced chocolate zucchini bread

Tender, moist, double chocolate zucchini bread needs to be added to your bake list immediately. Packed with freshly grated zucchini, whole wheat flour, and studded with chocolate chips, this indulgent quick bread will have you coming back for seconds and thirds. No wonder this recipe is also called death by chocolate zucchini bread

While many of us, myself included, consider zucchini to be a vegetable it actually is botanically classified as a fruit which makes it a no-brainer for adding into desserts! The freshly grated zucchini gives this loaf and an extra layer of moisture making every bite tender and delicious.

How to make Chocolate Chip Zucchini Bread

Ingredients

High quality, wholesome ingredients truly makes this chocolate zucchini bread recipe stand out. I divide the ingredients into two sections, dry ingredients, and wet ingredients. 

Dry ingredients:

  • Whole wheat flour
  • Unsweetened cocoa powder
  • Sugar
  • Baking soda and salt
  • Chocolate chips

Wet ingredients:

  • Zucchini- washed and grated
  • Eggs
  • Yogurt
  • Oil – I prefer to use unrefined avocado oil or coconut oil
  • Vanilla

Directions

  1. Preheat the oven to 350°F and prepare a 4X8-inch loaf pan by spraying with non-stick spray or coating with butter.
  2. In a mixing bowl, stir together whole wheat flour, unsweetened cocoa powder, sugar, baking soda, and salt. Set aside.
  3. Next, in another mixing bowl, stir together eggs, yogurt, oil, and vanilla until smooth.
  4. Pour the dry ingredients into the wet ingredients bowl and stir together until combined. Do not overmix. 
  5. Add the grated zucchini into the bowl and stir to combine.
  6. Next, pour 1/4 cup of chocolate chips into the bowl and fold into the batter.
  7. Pour the batter into the prepared loaf pan and sprinkle the top with remaining chocolate chips.
  8. Bake for 50-60 minutes until you insert a toothpick and it comes out clean.
  9. Remove the loaf from the oven and let the zucchini bread cool in the loaf pan for about 10 minutes. Run a butter knife through the edges to loosen it. Transfer to a wire cooling rack and allow time to cool completely.
  10. Slice the chocolate zucchini bread into pieces with a serrated knife.

Recipe notes

  1. Don’t forget to squeeze the water from zucchini – You should squeeze out the excess water from zucchini if it has a lot of liquid in it. Typically, if you use a large-hole grater, it doesn’t ooze out much and you can skip this step. 
  2. Zucchini –  I usually grate one whole zucchini and depending on the size it will yield about 1 – 1.5 cups in the recipe. Don’t use more than 1.5 cups in this recipe or else the bread won’t rise as much. 
  3. Storage instructions – I usually refrigerate the leftovers. I sometimes make a double batch and freeze one. To freeze, chop them into slices and put them in a freezer-safe Ziploc bag. Before serving, microwave them for 10-15 seconds and enjoy it warm.
  4. Baking soda reacts well with cocoa powder and yogurt to provide the necessary lift needed for this bread. Make sure to bake the batter immediately after it is ready. 
  5. Should you add baking powder? I have tested with and without using baking powder in this recipe. It does give the bread a slightly better rise but not significant enough so I chose to not use it. But if you want to, reduce the baking soda in the recipe to 3/4 teaspoon and use 1/4 teaspoon baking powder. 
  6. Using coconut oil – If you are using coconut oil in this recipe, remember the following instructions – 
    • Use it in liquid form. If you have to heat it, allow it to cool briefly before mixing it with eggs to prevent it from cooking.
    • Also, use eggs at room temperature otherwise the coconut oil will solidify. 
  7. To make zucchini bread without chocolate, skip the cocoa powder and increase the amount of whole wheat flour by 1/2 cup. 
  8. For chocolate zucchini muffins, grease the muffin tin and pour the batter in each of the molds till it is 3/4th full. Bake for about 35 minutes at 350°F.
A small white plate with a slice of chocolate zucchini bread with chocolate chips. Next to the bread is a silver fork and behind the plate is a loaf of chocolate zucchini bread.
Chocolate zucchini bread with chocolate chips

Commonly Asked Questions about Zucchini Bread

Do you have to peel zucchini for this recipe?

I do but you don’t have to. Instead, wash and dry the exterior of the zucchini to ensure the vegetable is clean and ready for baking.

How do you shred zucchini?

One of the best parts about zucchini bread is sneaking in the extra serving of vegetables without really knowing you are eating something healthy. To keep the right consistency in the bread shred the zucchini using a food processor or cheese grater, using the largest hole setting. 

Why should you put zucchini in bread?

Most people add zucchini to bread and cakes to add extra moisture. The shreds of zucchini practically melt into the baked goods giving it a soft and moist texture.

Another reason to add zucchini to your bread is the added health benefits. Zucchini contains high levels of Vitamin A and antioxidants. This nutrient-rich produce also contains both soluble and insoluble fiber which aid in digestion.

Why does my zucchini loaf have a crack at the top?

One of the most common features of a quick bread recipe is a large crack down the top. This happens when the loaf begins to set in the oven while baking but also continues to rise. It’s completely normal and some people even use it as a defining feature of quick bread.

Sliced zucchini bread in a metal baking dish
Healthy Chocolate Zucchini Bread

Other quick bread recipes to try

If you enjoyed making this chocolate zucchini bread you might also enjoy making these other quick bread recipes.

  1. Moist Banana Bread– A quick and easy way to make healthy and moist Banana bread that you can whip up using your blender in no time!
  2. Chocolate Banana Cake– This delicious and moist Chocolate Banana Cake recipe filled with the goodness of coconut oil and banana makes for a healthy after-school treat for kids.
  3. Banana Oat Muffins– You’ll love these delicious Banana Oats muffins that are perfect after-school snacks. 
  4. Whole Wheat Banana Muffins– Quickly and easily whip up these filling Whole Wheat Banana Muffins for the perfect after-school snack!
  5. Date Cake – Date cake made from luscious dates is probably one of the moist cakes you have ever eaten! The best part – you can whip it up in a blender in no time.
  6. Chocolate croissant bread pudding – Flaky croissants are smothered in a sweet egg custard and baked to perfection with melty pockets of chocolate in this double chocolate croissant bread pudding.


Got a new Instant Pot? Check out the links below to make the most of your pressure cooker -  

Recipe inspiration – This recipe has been adapted from this moist banana bread recipe that we often make at home,  Sally’s double chocolate zucchini bread recipe, and Meeta’s healthy chocolate zucchini recipe.

A small white plate with a slice of chocolate zucchini bread and a silver fork next to the slice of moist double chocolate bread.

Double Chocolate Zucchini Bread Recipe

5 from 1 vote
Delicious and moist chocolate zucchini bread with chocolate chips makes for a delicious snack any time of the day!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 12 slices
Diet : Eggs
Course : Breakfast
Method: Oven
Cuisine : American

Ingredients
  

  • Cooking spray or butter to grease the loaf pan

Wet ingredients

  • 1 medium-sized zucchini, grated [see note], ~1-1.5 cups of grated zucchini
  • 2 large eggs, well beaten
  • ¾ cup yogurt
  • ¾ cup avocado oil, or coconut oil
  • 1 teaspoon vanilla extract

Dry ingredients

Instructions
 

  • Preheat the oven to 350°F. Grease a 4×8-inch loaf pan with cooking spray or butter.
  • Mix all the dry ingredients – whole wheat flour, sugar, baking soda, and salt till they are combined. Set aside.
  • In a mixing bowl, add coconut oil, yogurt, vanilla extract, and egg and mix them well.
  • Mix the dry ingredients with the wet till they are combined. Do not overmix. Note: The batter will not be runny, it will be moist and thick.
  • Add grated zucchini and mix it in.
  • Add about 1/4 cup of chocolate chips and stir it in.
  • Pour the batter into the greased pan and sprinkle the remaining chocolate chips on top.
  • Bake for 50 – 60 minutes until a toothpick inserted in the center comes out clean. (I checked at the 50-minute mark and the zucchini bread was done)
  • Remove the loaf from the oven and let the zucchini bread cool in the loaf pan for about 10 minutes.
  • Run a butter knife through the edges to loosen it. Transfer to a wire cooling rack and allow time to cool completely.
  • Use a serrated knife to cut the bread into slices.

Notes

  1. Don’t forget to squeeze the water from zucchini – You should squeeze out the excess water from zucchini if it has a lot of liquid in it. Typically, if you use a large-hole grater, it doesn’t ooze out much and you can skip this step. 
  2. Zucchini –  I usually grate one whole zucchini and depending on the size it will yield about 1 – 1.5 cups in the recipe. Don’t use more than 1.5 cups in this recipe or else the bread won’t rise as much. 
  3. Baking soda reacts well with cocoa powder and yogurt to provide the necessary lift needed for this bread. Make sure to bake the batter immediately after it is ready. 
  4. Should you add baking powder? I have tested with and without using baking powder in this recipe. It does give the bread a slightly better rise but not significant enough so I chose to not use it. But if you want to, reduce the baking soda in the recipe to 3/4 teaspoon and use 1/4 teaspoon baking powder. 
  5. Using coconut oil – If you are using coconut oil in this recipe, remember the following instructions –
    • Use it in liquid form. If you have to heat it, allow it to cool briefly before mixing it with eggs to prevent it from cooking.
    • Also, use eggs at room temperature otherwise the coconut oil will solidify. 
  6. To make zucchini bread without chocolate, skip the cocoa powder and increase the amount of whole wheat flour by 1/2 cup. 
  7. For chocolate zucchini muffins, grease the muffin tin and pour the batter in each of the molds till it is 3/4th full. Bake for about 35 minutes at 350°F.
  8. Storage instructions – I usually refrigerate the leftovers. I sometimes make a double batch and freeze one. To freeze, chop them into slices and put them in a freezer-safe Ziploc bag. Before serving, microwave them for 10-15 seconds and enjoy it warm.

Pantry EssentialsGetting the right tools for your kitchen makes cooking more enjoyable and less frustrating. Here’s a list of kitchen essentials I own and recommend.

Disclosure: This recipe contains affiliate links to products we love and recommend. As an affiliate, I earn from qualifying purchases.

Nutrition

Calories: 274kcalCarbohydrates: 27gProtein: 4gFat: 18gSaturated Fat: 4gCholesterol: 29mgSodium: 157mgPotassium: 186mgFiber: 3gSugar: 16gVitamin A: 70IUVitamin C: 2mgCalcium: 31mgIron: 1mg

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Did you make this recipe?Take a photo and tag @simmertoslimmer on Instagram for a shoutout!
Keyword : healthy, homemade

Get dinner on the table faster!

Learn my meal planning + prepping secrets to make fresh Indian food without spending hours in the kitchen.

An overhead shot of Gujarathi kadhi along with rice, rotis and a side of lemon

FREE EMAIL COURSE

Simmer to Slimmer Logo

2 Comments

  1. hi, can i use special dark chocolate in this recipe? Do I need to increase sugar levels if i add dark chocolate or same sugar is sufficient?

    1. Yes, Ravali. You certainly can but you’ll need to increase the sugar. I am not a huge dark chocolate fan but if you are you may not mind the bitter taste. Just increase the sugar by 1/4th cup and see if it works for you.

Leave a Reply

Your email address will not be published.

Recipe Rating