There’s something irresistible about chocolate and zucchini together, and this Double Chocolate Zucchini Bread is proof. Tender, fluffy, and deeply chocolatey, it’s packed with shredded zucchini, cocoa, and plenty of chocolate chips. It’s made without refined sugar, naturally dairy- and gluten-free, and comes together quickly—perfect for a weekend bake or a make-ahead treat.
I grew up with zucchini bread—my mom baked it so often it felt like a family staple. I remember being skeptical at first: carrot cake and pumpkin bread were familiar, but zucchini in bread sounded odd. What I learned quickly is that zucchini doesn’t announce itself with flavor. Instead, it adds incredible moisture and a tender crumb, which is exactly what makes this chocolate loaf so irresistible.
The recipe balances two sources of chocolate: unsweetened cocoa powder for a rich, deep chocolate base and chocolate chips for pockets of melted chocolate in every bite. A touch of shredded coconut adds texture and a hint of tropical warmth, but it’s optional if coconut isn’t your thing.
Why you’ll love this recipe
- Moist and fluffy texture thanks to shredded zucchini plus a blend of oat and almond flours.
- Double chocolate flavor from cocoa powder and dark chocolate chips—intense but not overly sweet.
- A healthier quick bread option: no refined sugar, minimal added oil, and naturally gluten-free ingredients.
- Simple to prepare—about 15 minutes active time—and freezer friendly for make-ahead convenience.
Recipe ingredients
This loaf uses unsweetened cocoa powder and dark chocolate chips for maximum chocolate flavor, with oat and almond flours for a soft, slightly nutty texture. If you prefer, the shredded coconut can be omitted.
- Zucchini: 2 cups grated (about 2 medium zucchini). No need to squeeze out the liquid.
- Flours: 1 cup oat flour and 1 cup almond flour for a tender, naturally gluten-free loaf.
- Maple syrup: 3/4 cup. I prefer maple for flavor and texture; honey can be used as a substitute.
- Cocoa powder: 1/2 cup unsweetened cocoa powder to control sweetness and deepen chocolate flavor.
- Coconut oil: 1/3 cup (substitute another neutral oil if desired).
- Almond milk: 1/4 cup unsweetened (or your preferred dairy or non-dairy milk).
- Vanilla: 1 teaspoon vanilla extract.
- Leavening & salt: 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt.
- Add-ins: 1/3 cup mini dark chocolate chips and 1/3 cup unsweetened shredded coconut (optional).
- Eggs: 2 large eggs to bind and provide structure.
See the instructions below for full method and baking time.
How to make the chocolate zucchini loaf
This recipe is straightforward and quick to prepare—about 15 minutes of prep.
Pro tip: Grate the zucchini up to 2 days ahead and refrigerate. There’s no need to squeeze out the liquid for this loaf.
- Preheat the oven to 350°F (175°C). Grease a standard loaf pan and set aside.
- In a large bowl, whisk together 2 large eggs, 3/4 cup maple syrup, 1/3 cup coconut oil, 1/4 cup almond milk, and 1 teaspoon vanilla until combined.
- Add 1 cup oat flour, 1 cup almond flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisk until smooth and lump-free.
- Fold in 2 cups grated zucchini, 1/3 cup shredded coconut (optional), and 1/3 cup mini dark chocolate chips.
- Pour the batter into the prepared pan and smooth the top. Bake for 50–55 minutes on the middle oven rack, or until a toothpick inserted in the center comes out with moist crumbs.
- Remove from the oven and cool completely on a wire rack before slicing. Serve and enjoy.
Recipe FAQs
What does chocolate zucchini bread taste like?
This loaf delivers rich chocolate flavor with a moist, tender crumb. The zucchini blends into the background and provides moisture rather than a vegetable taste.
How do you grate zucchini for baking?
Trim the ends, then use a box grater or a food processor to grate the zucchini. If using a hand grater, grate over a bowl. A food processor saves time.
Should I squeeze the liquid from the zucchini?
No—this recipe is designed to work with the zucchini’s moisture included. Not squeezing saves time and helps keep the loaf tender.
How should I store zucchini bread?
Store at room temperature in an airtight container for up to 5 days, or freeze for up to 3 months.
Recipe notes
- Make-ahead: Grate zucchini up to 48 hours before baking and refrigerate until ready to use.
- Texture: Oat and almond flours create a softer, slightly crumbly cake-like texture compared with all-purpose flour.
- Freezing: Wrap cooled slices or the whole loaf well and freeze for up to 3 months.
More quick bread recipes you’ll love
- Banana nut bread
- Chocolate banana bread
- Gluten-free banana bread
- Gluten-free pumpkin bread
- Blueberry banana oat bread
- Pumpkin chocolate chip bread
Recipe summary
Servings: 10 slices | Prep time: 15 mins | Cook time: 50–55 mins | Cooling time: about 1 hour | Total time: ~2 hours 10 mins
Double Chocolate Zucchini Bread is moist and tender, made with oat and almond flours, cocoa powder, and dark chocolate chips. No refined sugar, dairy, or gluten—an easy, chocolate-forward quick bread.
Nutrition (per slice, approximate)
Calories: 321 kcal; Carbohydrates: 34 g; Protein: 7 g; Fat: 19 g; Fiber: 5 g; Sugar: 18 g.
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Note: This recipe was originally published in September 2015 and has since been updated and modified to be gluten-free. Photos and text were updated to reflect the change.