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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

4.64 from 19 votes
8
Cals:190.5
Protein:4
Carbs:28
Fat:8
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!
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Chocolate Zucchini Bread on white marble
Prep: 20 mins
Cook: 55 mins
Total: 1 hr 15 mins
Yield: 16 servings
Serving Size: 1 slice

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.

Last Step:

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Nutrition

Serving: 1 slice, Calories: 190.5 kcal, Carbohydrates: 28 g, Protein: 4 g, Fat: 8 g, Sodium: 147 mg, Fiber: 2.5 g, Sugar: 14.5 g

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114 comments on “Chocolate Zucchini Bread”

  1. 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!!

  2. 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.

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

  4. Avatar photo
    Cynthia Pastula

    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.

  5. 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.

  6. Avatar photo
    Danielle Aprigliano

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

    1. Avatar photo
      Alicia Herrlich

      How was it with the agave syrup, I would like to do that as well. How much syrup did you use

    1. 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!!

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

  8. 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.

  9. 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!

  10. 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.  

  11. 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!!!

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

  13. Avatar photo
    Suzanne Neufeld

    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…

  14. 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?

  15. 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.