Chocolate Zucchini Bread

Why You’ll Love This Recipe

• It’s Super Moist and Delicious: Just like my zucchini cheddar bread and zucchini muffins recipes, this bread stays incredibly moist and tender. Even better, every bite is packed with rich, chocolatey goodness that melts in your mouth.
• Easy and Fun to Make: This recipe is straightforward and perfect for bakers of all levels. Plus, it’s a fantastic way to get the kids involved in the kitchen – older kids will love grating the zucchini and littler ones can help mix the batter.
• Versatile and Convenient: Whether you’re having it for breakfast, a snack, or dessert, this bread fits the bill. It also freezes beautifully, so you can always have some on hand.

The Ingredients

• Flour: A mixture of all purpose and whole wheat flour provides a light and airy texture with a nutty whole wheat flavor.
• Unsweetened Cocoa Powder: Gives the zucchini bread a rich chocolate flavor without added sweetness.
• Baking Soda and Baking Powder: These ingredients help the bread rise and achieve the perfect texture.
• Vanilla Extract: Adds a subtle sweetness and enhances the chocolate flavor.
• Vegetable or Canola Oil: The oil keeps the bread moist and tender.
• Large Eggs: Help hold everything together and provides structure to the bread.
• Banana: Adds natural sweetness and moisture, complementing the zucchini.
• Honey: A natural sweetener that adds a rich flavor and also keeps the bread moist.
• Grated Zucchini: The star ingredient that adds moisture without being detectable in taste. Grate your zucchini using the largest holes on a box grater.

*For a full list of ingredients and instructions, see the recipe card below*

Variations and Substitutions

• Flour: Substitute your favorite cup-for-cup gluten-free flour for a gluten-free version. You can also combine flours by using gluten-free flour in place of the all-purpose flour and almond flour instead of whole wheat flour.
• Eggs: If you need to substitute the eggs in this recipe, I would suggest using a banana or applesauce. You could also use a flax egg which is 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg.
• Oil: Feel free to use melted coconut oil or olive oil instead of vegetable or canola oil.
• Sweeteners: Use maple syrup or agave nectar in place of the honey.
• Add-Ins: Want to double down on perfection? You can also add a big handful of chocolate chips or walnuts for a little added crunch.

How to Make Chocolate Zucchini Bread

Step 1: In a bowl, combine the all purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder and salt.

Step 2: In a separate large bowl, beat the vanilla, oil, eggs, banana and honey until combined.

Step 3: Slowly combine the dry ingredients into the wet then stir in the grated zucchini.

Step 4: Pour the batter into a greased 9×5 inch loaf pan.

Step 5: Bake for 45-50 minutes or until a toothpick comes out clean.

Step 6: Cool in the pan for 10 minutes, then remove bread from the pan and cool completely on a wire rack. Slice and serve.

Tips and Tricks

• Grating Zucchini: No need to peel the zucchini before grating. You also don’t need to strain the water out of the grated zucchini before adding it to the batter.
• Don’t Overmix: Stir the batter until just combined to avoid a dense loaf.
• Cooling: Let the bread cool completely before slicing. This helps the bread hold together better.
• Make Muffins: This quick bread batter can easily be used to make muffins. Bake at the same temperature for 18-20 minutes.

This chocolate zucchini bread will be one you make all summer long! It’s delicious and a perfect recipe for the surplus of zucchini you might have. Let me know what you think of this recipe by leaving a rating and comment below!

• 9×5 inch loaf pan (or 3 mini loaf pans)
• Pour the batter into a 9×5 inch loaf pan.