This rich Chocolate Zucchini Bread is moist, deeply chocolatey, and made with better-for-you ingredients like reduced sugar, Greek yogurt, dark chocolate, coconut oil, oats, and grated zucchini.
author’s note
Chocolate Lover’s Zucchini Bread!
Almost every Sunday my daughter and I bake together — muffins or cookies, it’s our ritual. She’s a devoted chocolate fan, always requesting extra chips. When she asked to turn my favorite zucchini bread into a double chocolate version, we mixed in cocoa and plenty of chips and ended up with this fudgy loaf. It’s become a new household favorite.
Chocolate Zucchini Bread Ingredients
| Ingredient | Why It Works | Swaps or Tips |
|---|---|---|
| Finely grated zucchini (no peeling) | Adds moisture without a strong vegetable flavor | Yellow squash can be used in a pinch |
| Dutch‑process cocoa powder | Provides a darker, smoother chocolate flavor | Natural cocoa yields a lighter color and sharper flavor |
| Dark chocolate chips | Gives pockets of melted chocolate | Use milk or semi‑sweet chips if preferred |
| Full‑fat Greek yogurt | Adds tenderness and protein | Sour cream is a fine substitute |
| Coconut oil, melted & cooled | Keeps the crumb soft and can be dairy‑free | Melted butter or avocado oil also work |
| Oat flour (blended oats) | Contributes fiber and a mild nutty flavor | Make your own by blending rolled oats to a flour consistency |
How To Make Chocolate Zucchini Bread
- Prep: Grease or line an 8.5 × 4.5‑inch loaf pan and preheat the oven to 350°F (176°C).
- Mix wet: Whisk Greek yogurt, honey, light brown sugar, eggs, melted coconut oil, and vanilla until smooth.
- Melt chocolate: Gently melt 1/3 cup chocolate chips with the coconut oil, cool slightly, then stir into the wet mixture.
- Mix dry: Whisk oat flour, Dutch‑process cocoa, baking soda, baking powder, cornstarch, and salt. Stir in the remaining chocolate chips.
- Combine: Fold the dry ingredients into the wet, then gently fold in the grated zucchini until just combined—avoid overmixing.
- Bake: Transfer batter to the prepared pan and bake 45–55 minutes, until a toothpick shows moist crumbs and the loaf pulls slightly from the sides.
- Cool: Let the loaf rest 10 minutes, then transfer to a rack to cool completely before slicing.
Quick Tip
Do not replace all the flour with oat flour — oat flour absorbs more liquid and the texture will change. If you try a different flour, expect a different outcome.
Baking Tips
- Grease and dust or line with parchment: This prevents sticking and makes removal easy.
- Keep the zucchini moist: The juice helps keep the crumb tender; don’t squeeze it dry.
- Flour dust chocolate chips: Tossing chips in a little flour helps them stay suspended in the batter.
- Tent with foil: If the top browns too quickly, cover loosely with foil for the last 10 minutes.
- Use the right pan size: An 8.5 × 4.5‑inch pan yields the intended texture and rise.
How To Know Chocolate Zucchini Bread Is Done
- The loaf separates slightly from the pan sides.
- A toothpick inserted in the center comes out with a few moist (not wet) crumbs.
- The top springs back when lightly pressed.
Preventing underbaked bread: Ensure your oven is fully preheated and the oven temperature is accurate. Place the loaf in the center of the oven for even baking.
Storage
Leftovers?
- Room temp: Wrap tightly and keep up to 2 days.
- Fridge: Store up to 5 days; reheat slices briefly in the microwave.
- Freeze: Slice, wrap each piece, place in a zip bag, and freeze up to 3 months. Thaw at room temperature and warm briefly if desired.
More Ways To Use Leftover Zucchini:
Desserts
Healthy Zucchini Bread
Dinner
Sheet Pan Chicken and Zucchini
Breakfast
Gluten Free Zucchini Muffins
Dinner
Zucchini Boats Recipe
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Chocolate Zucchini Bread
By Chelsea Lords
Simple to make and packed with nutritious ingredients, this chocolate zucchini loaf is a crowd-pleaser.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Equipment
-
8.5 x 4.5‑inch bread pan
-
Cooling rack
Ingredients
- 1/2 cup honey vanilla Greek yogurt
- 2 tablespoons honey
- 1/2 cup light brown sugar, lightly packed
- 1/3 + 3/4 cup dark chocolate chips, divided
- 1/3 cup melted coconut oil
- 1-1/2 teaspoons vanilla extract
- 1 large egg
- 1/3 cup oat flour (blend oats to flour)
- 2 tablespoons Dutch process cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup all-purpose flour (or white‑whole wheat)
- 3/4 heaping cup lightly packed grated zucchini
- 1 tablespoon cornstarch
Instructions
-
Preheat oven to 350°F (176°C). Lightly grease and flour an 8.5 × 4.5‑inch pan or line with parchment, leaving an overhang. Grate zucchini on the small holes and set aside.
-
In a medium bowl, stir together Greek yogurt, honey, and brown sugar until smooth.
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In a small microwave‑safe bowl, place 1/3 cup (62 g) chocolate chips. Pour the measured melted coconut oil over the chips and microwave in 15‑second bursts, stirring between, until melted and smooth. Cool slightly, then scrape into the yogurt mixture. Stir in the egg and vanilla until smooth.
-
In another bowl, combine oat flour, cocoa powder, baking soda, baking powder, salt, cornstarch, and the remaining 3/4 cup chocolate chips. Stir to combine.
-
Add the dry mixture to the wet ingredients and fold in the zucchini gently until just combined. Do not overmix.
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Scrape the batter into the prepared pan and smooth the top. Add extra chips on top if desired. Bake 45–55 minutes, until a toothpick shows moist crumbs and the loaf pulls away from the sides.
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Cool in the pan 10 minutes, then transfer to a rack to cool completely. Slice with a serrated knife once cool. Best the same day, but see storage notes for keeping leftovers.
Recipe Notes
Note: I use regular old‑fashioned or quick oats, pulsed in a blender or food processor until they resemble flour. Measure the oat flour after blending.
Storage: Store airtight at room temperature 1–2 days; refrigerate up to 5 days. Freeze individual slices up to 3 months. Thaw at room temperature and reheat briefly. A smear of peanut butter is delicious on a slice.
Nutrition
Serving: 1serving | Calories: 313kcal | Carbs: 44 g | Protein: 6 g | Fat: 13 g
Nutrition information is an estimate and should be used as a guideline.
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