Chocolate Zucchini Bread

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This healthy Chocolate Zucchini Bread is so rich and moist that no one will ever know there’s zucchini in it. With walnut in every bite!

Chocolate Zucchini Bread on white marble
Chocolate Zucchini Bread

All the zucchini that’s growing in my garden inspired me to try a new zucchini recipe. I have tons of savory zucchini recipes on my site like Baked Zucchini Sticks and Zucchini and Feta Fritters, but I love to bake desserts with it too. For more healthy zucchini dessert recipes, try Flourless Chocolate Zucchini Brownies, Banana Zucchini Cake, and Chocolate Chip Zucchini Bread.

Chocolate Zucchini Bread on a plate.

This healthy zucchini bread is the perfect treat when you need a little something sweet. If you want to make it even more chocolatey, you can switch out the nuts for chocolate chips. This recipe replaced most of the fat with applesauce, so it’s low in fat yet still very moist. It contains no butter and just ¼ cup of oil.

Why do people put zucchini in bread?

Because it’s delicious! I kid, but seriously – people put zucchini in bread because it adds moisture without extra fat or calories. Zucchini contains a lot of water, which helps keep bread from drying out. Plus, zucchini is low in carbs and calories and full of vitamins and minerals, like manganese, potassium, and vitamins A, C, and K. It is a great way to add some nutrients to baked goods while keeping the nutrition info in check.

Can I freeze zucchini bread?

Yes, you can. This easy chocolate zucchini bread recipe makes two loaves, so it’s perfect for freezing if you’d like to save a loaf for later. You can freeze the loaf whole or in eight slices. If you slice it, put parchment paper in between each piece so they don’t freeze together. To reheat, thaw a slice in the refrigerator and then microwave for 20-30 seconds. You can also just microwave the bread a little longer straight from the freezer.

Chocolate Zucchini Bread Variations and Tips:

  • If you don’t have any zucchini, try yellow squash.
  • If you don’t like nuts or are allergic, use chocolate chips instead.
  • Swap the walnuts for pecans.
  • Put the batter in a muffin tin and make chocolate zucchini muffins.
  • Save time by using a food processor instead of a box grater to grate the zucchini.
  • Squeeze out all the liquid from the zucchini before mixing it with the other ingredients.

Chocolate Zucchini Bread batter in a bowl.Chocolate Zucchini Bread in a tin

More Quick Bread Recipes You’ll Love:

Chocolate Zucchini Bread on white marble
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4.6 from 15 votes
Did you make this recipe?

Chocolate Zucchini Bread

7
8
7
SP
190.5 Cals 4 Protein 28 Carbs 8 Fats
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Yield: 16 servings
COURSE: Breakfast, Brunch, Dessert, Snack
CUISINE: American
This healthy Chocolate Zucchini Bread is so rich and moist that no one will ever know there’s zucchini in it. With walnut in every bite!

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1/4 cup unsweetened cocoa, preferably Dutch-process
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 large eggs, lightly beaten
  • 1 cup sugar
  • 3/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 1 tsp vanilla extract
  • 1 oz unsweetened chocolate, melted
  • 1/2 cup chopped walnuts, 1 3/4 ounces
  • 2 cups grated zucchini, from 1 large (squeezed well with a dishcloth)
  • Baking spray

Instructions

  • Preheat oven to 325°F.
  • Spray two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
  • Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
  • Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended.
  • Add the dry ingredients and stir with a rubber spatula until just combined.
  • Fold in zucchini and walnuts.
  • Pour the batter into the prepared pans. Bake the loaves 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool for 10 minutes. Invert onto rack and cool completely.

Nutrition

Serving: 1slice, Calories: 190.5kcal, Carbohydrates: 28g, Protein: 4g, Fat: 8g, Sodium: 147mg, Fiber: 2.5g, Sugar: 14.5g
Blue Smart Points: 7
Green Smart Points: 8
Purple Smart Points: 7
Points +: 4
Keywords: best zucchini recipes, chocolate zucchini bread, zucchini bread

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106 comments

  1. This may be a dumb question but do you peel the zucchini first or just shred it with the skin on?

  2. I made this recipe as is and was soo totally disappointed…don’t know what went wrong, but, it didn’t rise as it should’ve, and very dry!☹️  I tasted it anyway & it was not good at all.  I discarded the whole thing before my family came home. However, I’m  going to give it another try to see what I missed, (because the recipe sounds good. Will let you know how the second try came out.

  3. Delicious recipe. Loved that you used both all-purpose flour and whole wheat flour to maintain a balance.

  4. Recipe States: 2 cups grated zucchini (from 1 large (squeezed well with a dishcloth))

    A. Lightly grated into cups or smashed into cups?
    B. 2 cups after squeezed or before squeezed?
    C. Since zucchinis can be as big as a house, what is, “one large”, since you’re only going to use two cups?
    D. Is this recipe good for high altitude and closer to sea level?
    E. Do you dredge or spoon in for a cup of flour? Just starting to cook and I hear both.

    I have a hard time reading minds with recipes if you can’t tell.

    Thank you very much for your help. This is the first try at your recipes and I don’t want to mess it up.

  5. This recipe is amazing. I made muffins instead of loaves. So rich and moist. Tastes like your having a full calorie treat. Sooooo yummy !!! 

  6. Wonder if a third or fourth cup of whole fat plain yogurt would be good?  Think I’ll try it that way🤫

  7. Do you think you could use white whole wheat flour.

  8. So I knew about this recipe for a while from my boss. And today, I decided to make one and it really turned out well. I omitted the cocoa powder and melted chocolate. I use mashed banana for applesauce and 2 cups of all purpose flour since I don’t have wheat flour. I also reduced my sugar (used Demarara sugar) and sprinkled pumpkin and sunflower seeds on top. I really loved it! My baking time was a bit longer though, even though I had it in 350F. Thank you for the recipe! 

  9. This is a wonderful  Chocolate Zucchini Bread  recipe!   I’ve tried other chocolate zucchini breads and was disappointed.  I am soo glad I tried this one….it’s perfect- just chocolatey enough.  Love your website and my family enjoys many of your recipes. 

  10. Wonderful, just like all your recipes. ❤️ You have been a lifesaver figuring out what to do with all the squash I grew in my quarantine garden!!

  11. I substituted 1:1 gluten free flour. It tastes very good and helped to satisfy my sweet tooth. The bread didn’t raise well, but that was probably due to my GF flour substitution.

  12. My apologies.  I missed the sugar, I expected it to be with the dry ingredients (just out of habit). 

  13. This is gross.  Needs sugar!

  14. This recipe rocks! I love it! I made 1 loaf of bread and just topped it with sliced almonds and I made the rest into muffins for a quick “grab ‘n go” in the mornings.

  15. Now I’m sorry I didn’t buy zucchini today. I will definitely be making this, but I have to find a safe place for it to cool down. The last time I made a zucchini bread, one of my dogs got into it! Definitely can’t let that happen with this.

  16. Looks yummy Gina! Can I replace the sugar with agave syrup? If not what can I supple it with?

  17. Question can you substitute almond flour for whole wheat?

  18. Check your oven temp. Not all ovens are accurate.

  19. My son has an allergy to eggs 
    Could I substitute eggs for applesauce ? Do you think that would work/ taste okay ? 

  20. This delicious bread is a family favourite. I even make it for my son’s buddies when they head back to university. It’s become a tradition.  Thank you for all your amazing recipes I’ve been using them for years and love everyone I tried.

  21. This is amazing!!! I made the following substitutions: dark chocolate chips instead of walnuts and in place of the sugar half and half sugar/Truvia. I checked my loaves at 48 minutes and they were done and perfect! The whole family loved it. I will definitely be making again!

  22. Gina, thank-you for the amazing recipes you create.  Although this is a wonderful recipe I tweeted it a little with the following changes:  replaced 1 C sugar with 1/2 C sugar,  replaced applesauce with 1 C ripe mashed bananas, replaced walnuts with 1/2 C Ghirardelli dark chocolate mini chips, I grated and squeezed out the zuchinni.  Fill 12 muffins full of batter and baked for 25 min.  

  23. I made this recipe yesterday and it is delicious. I substituted ½c almond flour and used 1½c whole wheat flour.  I also used cacao instead of cocoa equal measure called for and substituted toasted hazelnuts in place of walnuts.  Finally I added a bag of semisweet chocolate chips to the batter. Cooked for time recommended and it looked gorgeous coming out of the oven and tasted great. Will definitely make again.  Thank you again Gina for another terrific recipe!!!

  24. Awesome!  Very moist and just chocolate enough. I halfed the sugar with Stevia, really good.  I make this bread often.

  25. I did not squeeze the zucchini. Turned out fine but stuck to the bottom of my pan. I also added 1/4 c dark choc chips.. Next time I’ll use parchment. Suggestions for high altitude? Posting from the mile high city…

  26. Does it work with 2 C of white whole wheat flour?

  27. This looks great, and I will be making it tomorrow! Quick question, though: do I have to squeeze the excess liquid out of the zucchini?

  28. Would this recipe work gluten free? Can I replace the two cups of wheat flour with all purpose gluten free or almond flour?

    Your site is wonderful. Thank you for making a much better cook.

  29. Love all these recipes!! I was wondering if you know the smart points value for this one?

  30. Just made this bread, but I swapped in 1/4c plain greek yogurt for the canola oil — a little got stuck to the pan and it tastes moist and delicious! I also have some pork for Banh Mi working in the crockpot right now! thanks for this amazing website!!

  31. LOVE this recipe. I just made them as muffins and left them on the counter. My husband who says he “doesn’t like zucchini” ate 4 of them and said they were the best chocolate muffins he’s ever had! Thanks so much Gina! 

  32. I made this bread last night… Delicious!! I made it into muffins though, for portion control. You don't even know that apple sauce is in the bread 🙂

  33. Great recipe. My 4-year-old helped me make it this morning and both he and my 2-year-old loved it (me, too). We used chocolate chips and it was delicious. I wasn't able to fill two bread pans, though. I filled one half way and there was enough left for about 6 muffins. My son is already asking me to make this again.

  34. Hey Gina
    I assme I am still adding the ounce of chocolate, when I'm subbing the chips for the nuts right?
    tnx a bunch

  35. I'm not sure what happened! I followed the recipe exactly but the first loaf has just come out the oven and it's still gooey in the middle, even though it's been cooking for a lot longer than the time stated. It also tastes really bland and horrible 🙁

  36. Absolutely loved it! So glad I found your page!

  37. OMG I made this last weekend while my parents were visiting – everyone LOVED it! Even my mom who is super picky. It was so moist and flavorful!! Loved it!! I recommend making sure you have someone to share it with before baking, or you may eat it all by yourself. 😉 I will definitely make this again!

  38. OMG just made them, oh so good. I used zucchini that was frozen for this year garden. Will be making again, thanks

  39. Hey there! Love your site. I know this is an old recipe, I just wanted to let you (and anyone else who cares) know that I just plugged it into the WW Recipe Builder and it came up as 5 points+ per slice, with no substitutions – I did use chocolate chips instead of nuts, but the points plus were at 5 before I added them. I double-checked my ingredients list but will never rule out the possibility that I entered something incorrectly! Thanks!

  40. I used chocolate chips instead of nuts and omg it tastes like a chocolate chocolate chip muffin! So moist too. Genius. Gina-ius?

  41. I just update the nutritional info.

  42. How many calories, fat and carbs per slice?

  43. Hi Gina – Love your site!! I use it daily! I was wondering if you knew what the points plus would be on this delicious chocolate zucchini bread recipe? Thanks so much for sharing all your recipes 🙂

  44. Delicious! Turned these into muffins instead and used chocolate chips instead of nuts due to allergies. I easily get 24 muffins which reduces the points to 3+ pts per muffin. Yum! Even my zucchini hating toddler gobbled them down and told everyone he got chocolate cupcakes for breakfast! I just smiled.

  45. Husband came home with GIANT ZUCCHINI from someone at work. This is in the oven NOW….. i used the bread loaves pan recommended, but they only filled 1/2. Hoping this wont effect baking time. Used 1/2 c sugar instead of 1c….. and 1 c spelt flour in place of w wheat. Anxious to taste when it comes out!

  46. Awesome!!!

  47. *update* My sister tried it earlier and requested it for her birthday cake next month!

  48. I don't know if a person can get tired of hearing this, but you are awesome! I'm not on WW, but as the cook for the family, I've been trying to make healthier choices. I made this yesterday and the only change I made was using half sugar/half Splenda and I left out the nuts. It was fabulous. I'm actually thinking of making this my go-to recipe for chocolate cake. That is how moist and delicious it is. Up next, the turkey chili!

  49. This recipe worked very good, I made mine with brown sugar instead of white and 1/2 mini chocolate chips instead of nuts and baked it as a large bunt cake instead of 2 loaves. I cooked it slightly hotter in a 350 oven for 50 mins and it turned out perfactly.

  50. I tried this recipe for the first time last night. It's already a HUGE hit in my family. I love the way applesauce moistens the bread and it's delicious with the chocolate chips. Thanks for such an amazing blog!

  51. This bread is so very good! It's a perfect delectable treat for me on my diet and my kids can't get enough of it. They love to help me make it and to eat it!

  52. I am going to try making this with pecan meal subbed for the white flour to try to reduce the carbs — my son has diabetes so low carb is better for him. Will drop a line and tell you how it went.

  53. I just plugged this into recipe builder on WW, but with my substitutions and it came out to 4 pts+ per serving (16 servings).

    My substitutions are as follows:
    Splenda instead of sugar
    1/2 cup chocolate chips instead of the walnuts

    • another substitute instead of choc chips, use fresh whole cranberries…my kids love it with cranberries and they are no points…which would make more points plus friendly

    • I know this is an older recipe but I have a question. Do you squeeze out the excess liquid in the zucchini or just grate 2 cups and add? Thanks! (My family has tried lots of recipes and loved most of them! I've been following your pictures on Instagram for your upcoming book..can't wait.)

  54. Gina, is this with old or new WW points?

  55. Just made this tonight and it is fabulous. Served it with strawberries and FF whipped cream. Made me feel like I was cheating, but I wasn't!! Thanks, Gina!

  56. Love all the changes, don't you love happy mistakes!

    I always freeze my breads with great results.

  57. Does anyone know if this recipe freezes well? It's just me and the hubby – don't know if we could polish off two loaves that fast.

  58. I really wanted to try this but was missing a few ingredients (eggs, oil and applesauce)… luckily I was in the mood to experiment because it was great!! I used one egg and 1/2 cup egg beaters in place of the eggs and 1/2 cup applesauce, 1 tbs oil (that was all I could get out of the bottle!) and 1/2 cup fat free vanilla pudding instead of the 3/4 cup applesauce and 1/4 cup oil. Its great! The sugar is a bit higher from the pudding, but there is hardly any fat in it. I also used chocolate chips and it really tastes like a yummy chocolate muffin! THANKS!!! This is my new favorite blogsite!! 🙂

  59. Thank you so much for the recipe! Would love to know the ProPoints+ value as well. I added just one cup of zucchini and 2 bananas and made 32 small muffins. They turned out amazing! Definitely going to give it to my toddler as he refuses to eat veggies and bananas!

  60. Is this the old points value? Any idea what the point plus value is?

    Thanks!

  61. Great! Thanks for sharing!!!

  62. I made a double batch this weekend and used 1 cup sugar and 1 cup splenda. I made muffins. It was great and my family thinks they are cupcakes!!!! next batch I plan to use all splenda. Will post that when I do

  63. Julie- It's great with chocolate chips!!

    I bet the boys had no idea they were eating their greens!!

  64. I have just found your website and really love it. I have already made a couple things that turned out great! I made these today in muffin form and gave them to 3 6 yr old boys as after school snacks. They loved them and one boy ate 2! Then my 9 yr old came home with a friend and they both loved them!! Thank you for the great recipes.

  65. I also have zuccini going crazy in the garden so I appreciate all the zuccini recipes! I tried this bread and it was great! Next time I will trade the nuts for chocolate chips and it will taste very similar to the giant chocolate muffins at Costco.

  66. It would be a lot less time, I would use the toothpick test once they look done.

  67. How long would I have to cook if I am making muffins? Thanks!

  68. No, it's 4 points per slice.

  69. Did I read that right? Basically 1/3 of a point per slice?

  70. I'm sorry for any confusion! This makes 2 loaves, 8 slices each. 16 slices total. Hope that clears things up.

  71. HI Gina, I want to make this recipe, but I'm not sure if I should use 2 loaf pans (as stated in the recipe) which then I would end up with 32 slices or one loaf pan for 16 slices.. Thanks, Michele

  72. Ok..so I am confused too…is the recipe stating 2 loaf pans just a typo?

  73. I just found your blog and am so impressed with it. I'm sure I'll be coming here often. I have a question about this recipe though…does this recipe make 16 servings or 32 servings? Up above, Laurie stated that each loaf is supposed to be sliced into 16 slices, but at the top of the recipe it says this recipe makes 16 servings. Two loaf pans would make 32 servings if I'm reading this correctly. I'm a little confused.

    Thank you in advance for clarifying this for me…I am very excited to try this recipe out. It sounds delicious.

    Blessings,
    Kimberlynn

  74. Yes, that's correct.

  75. Excellent! Thanks for commenting!

  76. Just made this recipe, using the chocolate chips instead of nuts, as you suggested. So yummy! I know the kids will be excited. My first two attempts (other recipes from other sites) didn't go so well. This one is perfect. Just the right amount of sugar and moist but not mushy. Thank you Gina! This recipe is a keeper and is going in my recipe box!

  77. This was the best zuchinni bread I've ever had! My kids ate it like it was cake too. Gotta love that!

  78. Great idea to sneak veggies in your kids muffins! I saw a recipe for zucchini cookies I want to try next week. If they come out good, you will see them here.

  79. Making this recipe as mini muffins for the kids…anything to get veggies into them!!! Only a few more minutes!! Thanks for the great recipes, Gina.

  80. I used your recipe the other night and made these as muffins and they just disappeared!

    Everyone loved them.

    Thanks for all the great recipes 🙂

  81. @The Apple Hill Adventurer – The bread fell right out of the pan. It's very moist. I sprayed the pan with Pam first.

  82. This looks great, Gina!

  83. @ hungrynez – You could probably substitute yellow squash.

    @anonymous – Baking is a science so I'm not sure what wil happen if you replace the eggs with egg beaters. I've replaced eggs before and had good results and bad, so you would have to test it. Replacing the eggs wouldn't change the points much, it's less than a half a point per slice.

    As far as the sugar, I'm sure using the Splenda blend would be fine.

    @fattymcbutterpants- not really, with the eggs it totals .375 points per slice.

  84. PERFECT! i have been searching out a chocolate zuke recipe, and you have provided !

    will be trying this recipe this weekend with my mum (perhaps with a few alterations)

    was the baked bread easy to remove? i know some lower fat recipes get stuck in the tin quite easily, i really want to use a bundt mold, but not if its a bit of a crumbley bread 🙂 i will opt for muffin tins if so!

  85. Do egg beaters lower the point value any?

  86. Can you make further substitutions such as replacing the whole eggs with whites or egg substitute and using splenda instead of sugar? I'm unsure sometimes whether it won't work, or if for some reason you don't take the substitutions further.

    • I just made these and used egg beaters in place of eggs and used Splenda sugar blend instead of sugar. The batter tasted delicious! 

  87. hello! i happen to see your site. nice bread. great photos. but i wonder what zucchini is coz we don't have those in our country. any substitute i can use? thank you so much!

  88. I Love me so zucchini bread and this recipe sounds delicious. I love the idea of adding a chocolate!

    Kendra @ Domestic Princess in Training

  89. You read my mind. I have a huge zucchini sitting on my counter that I've been wanting to make zucchini bread with it. I'm going to try this recipe.