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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
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


  • 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


  • 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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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. The first time I made this, I followed the recipe exactly and we found it too sweet. I’m not a confident baker and have always heard baking recipes need to be followed exactly because ~science~ but I had a ton of zucchini and thought I could tweak this to suit my family’s taste. The second time, I cut the sugar in half. I also didn’t have the chocolate to melt so I left it out. My whole family preferred the second batch. 

  2. 2 Cups of White Whole Wheat Flour works perfectly. Delicious!

    For those who want to make muffins (I got 15 from this recipe). Bake at 450 for 5 minutes. Reduce heat and bake for another 12 minutes, or until the toothpick test tells you they are done. This is a technique I learned from Sally’s Baking Addiction. Cooking on high heat for the first 5 minutes helps them rise higher. Another tip: if you don’t have unsweetened chocolate, just melt 3 Tbsp chocolate chips with 1 Tbsp oil and decrease the sugar by 1 Tbsp.

    1. Correction: Decrease heat to 350 degrees after the first 5 minutes. Cook for an additional 12 minutes at 350.

  3. Avatar photo
    Hope Sleesman

    My whole family loved this one! We used bananas instead of applesauce, because we had them on hand. Delicious! 

  4. Absolutely delicious! Super moist and chewy. Reminds me of a chocolate brownie! Added chopped walnuts and swirled in dark chocolate chips before baking. It’s a keeper!

  5. 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.

  6. Avatar photo
    India Gate Flours

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

  7. 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.

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

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

  10. 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! 

  11. 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.