Double Chocolate Zucchini Bread

Originally published 6/29/2022

Decadent, chocolatey and perfectly soft, this double chocolate zucchini bread tastes exactly like chocolate cake, but without all the extra sugar and oil! You’ll never believe that this loaf is hiding a full cup of shredded zucchini and includes no refined white flour. This double chocolate zucchini bread is perfect for breakfast, snack or a healthy dessert; either way, it tastes like cake 😀

Ever since I was a little girl, I’ve always had a special place in my heart for chocolate. Chocolate bars, chocolate muffins, chocolate frosting, chocolate cake….the list could go on and on. And let me tell you, that chocolate addiction has not lessened as I’ve gotten older! So, in honor of my life-long obsession with chocolate, my very first post on this blog will be an original recipe: double chocolate zucchini bread. I know, I know, it sounds weird at first. But trust me. If this recipe doesn’t convince you that veggies can taste good, I don’t know what will. You seriously won’t even know the zucchini exists at all. One bite and you’ll be dancing in chocolate heaven!

I love many things about this recipe (aka. chocolate), but the thing that I love the most is that this breakfast loaf is secretly good-for-you! Instead of refined white flour, you will use 100% whole wheat flour, and this quick bread also hides zucchini and mashed banana; perfect for sneaking extra veggies onto your child’s plate! Another plus? This double chocolate zucchini bread only contains 1/2 a cup of sugar. That’s half of what most traditional chocolate zucchini recipes call for. Not convinced yet? Just make it. And let your taste buds do the rest 😉

Ingredients

Whole Wheat Flour~ This flour boosts fiber and nutrients while still creating a soft, fluffy loaf. I recommend using 100% whole wheat flour, but all-purpose flour or a combination of the two flours would still work. I have not tried oat or spelt flour. Be sure to let me know in the comments if you experiment!

Unsweetened Cocoa Powder~ One thing I have to say about this ingredient: the better quality cocoa, the better the flavor. I use good quality unsweetened cocoa powder and I also love to add in some dutch-processed cocoa for a deeper chocolate flavor.

Granulated Sugar~ I opted for basic white sugar in this recipe, but I love brown sugar as well. I have not yet experimented with honey, maple syrup or agave nectar. Liquid sweeteners add extra moisture to your batter so you may need to make adjustments to your other ingredients if you decide to experiment.

Baking Powder and Baking Soda~ Perfectly leavens the loaf for a fluffy texture.

Cinnamon, Instant Coffee, Vanilla Extract and Salt~ All of these components are small in quantity yet make a big impact on flavor. The cinnamon, instant coffee powder and vanilla accentuate the chocolate flavor while the salt balances sweetness. I highly do not recommend omitting any of these ingredients, but, if you do, don’t say I didn’t warn you!

Eggs~ Aid in leavening the bread and also add some fat to create a cake-like texture. You could substitute two flax eggs although I don’t advise this unless absolutely necessary. Real eggs make the best loaf.

Shredded Zucchini~ Even though this veggie is fat-free, the moisture that it adds to the loaf makes it seem rich and indulgent, without excess oil. Not to mention zucchini is a great source of fiber and nutrients!

Mashed Banana~ Adds moisture as well as natural sweetness. Although banana is my preference because it is sweeter, you could substitute unsweetened applesauce for the banana.

Chocolate Chips~ I’m always going to choose to add extra chocolate, however, if you’re not into the chocolate, I guess you could omit it…but I strongly advise against that! The chocolate chips really do add a lot of extra flavor. You can use any kind of chocolate you wish: semi-sweet, dark, mini, chunks, just whatever you have on hand.

The Dance

This double chocolate zucchini bread is so simple to make. Honestly, the hardest part is shredding the zucchini. You can use a box grater or a food processor. If you use a food processor, be careful not to grind the zucchini into a pulp. Instead, stop the machine once you have a coarsely shredded mixture. After shredding the zucchini, the rest is easy: Whisk together the dry ingredients, add the wet ingredients and stir gently to combine. Fold in the chocolate chips (for extra chocolatey goodness!), and then pour the batter into a greased loaf pan.

Sprinkle with extra chocolate chips if desired and slide the pan into a preheated oven. Then you wait. And lick the spatula. And dance around the kitchen while singing your favorite songs at the top of your lungs. Not that I did those things….

But anyway, before I get carried away, it’s time to bake! (View the video below for a recipe visual)

This double chocolate zucchini bread is hands-down the best zucchini bread recipe I’ve ever tried. Maybe I’m biased, but this recipe checks all the marks for me: it’s ultra chocolatey, soft and fluffy, and it uses only whole wheat flour and no added oil. Check, check, triple check! I’ve tried many zucchini bread recipes over the years….and this is by far my favorite.

And what’s the best way to eat a slice of double chocolate zucchini bread? Fresh and warm from the oven, spread with peanut butter, and paired alongside a cup of hot tea. Because peanut butter (and tea!) just makes everything better 🙂

Need more healthy chocolate recipes? These are some of my favorites:

Double Chocolate Beet Muffins

Chocolate & PB Beet Smoothie

Chocolate PB Breakfast Ice Cream

Fudgy Brownie Baked Oatmeal

Double Chocolate Zucchini Bread

Decadent, chocolaty, fluffy and, the best part, secretly healthy! Fool your family and friends with this perfect chocolate loaf cake!

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Breakfast

Cuisine American

Servings 12 slices

Calories 125 kcal

Equipment

• 9"x5" loaf pan

Ingredients

  

• 1 cup whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar**
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp instant coffee granules optional
• 2 large eggs
• 1 cup (packed) shredded zucchini
• 1/2 cup mashed banana (about one large banana)
• 2 tsp vanilla extract
• 1/2 cup chocolate chips

Instructions

 

• Using a box grater or food processor, shred zucchini (about 1 medium size, 6-7 in long) until you have a coarsely shredded mixture. You should have 1 packed cup of zucchini.
• Preheat your oven to 350 degrees fahrenheit and grease a 9×5 in loaf pan with cooking spray.
• In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, cinnamon and instant coffee.
• To the dry ingredients, add the eggs, mashed banana, shredded zucchini and vanilla extract. Stir gently to combine and then fold in chocolate chips.
• Spread the batter into the prepared loaf pan and sprinkle extra chocolate chips on top if desired. Place in the preheated oven and bake 55-65 minutes or until a knife inserted into the center comes out clean.
• Allow to cool before enjoying.

Notes

*Store leftover slices in an airtight container in the fridge for up to 3 days. After 3 days, place slices in the freezer and freeze for up to 3 months. Be sure to thaw bread in the microwave or overnight in the fridge before eating.

*You can turn this loaf into muffins if you wish. Simply grease 18 muffin cups (you will need a 12-count muffin tin and a 6-count muffin tin or you will need to bake in batches) and divide the batter evenly. Bake at 350 degrees for about 18 minutes.

**I love making this loaf with just 1/2 cup of sugar, but, if you prefer a sweeter bread, you can increase the sugar to 1 cup.

Keyword chocolate, healthy, zucchini