Chocolate Zucchini Bread

A wonderful recipe for zucchini bread. This zucchini recipe hides the flavor of the vegetable well with a double dose of chocolate. A recipe that’s good–and good for you! 

zucchini bread

This time of the year, it seems like zucchini is going crazy in everybody’s garden but mine! I gave up gardening back in June when I planted this beautiful garden and the only thing that grew was one little stalk of cilantro. It was a beautiful little thing. And it tasted great in the one recipe I was able to use it in.

I am grateful for great neighbors who are always there to donate zucchini to me. When you have a lot of zucchini the only thing to do is make zucchini bread! Or find a bazillion zucchini recipes to make to use it all up.

But really, even plain old zucchini bread gets boring after awhile, so it’s nice to jazz it up with one of my most favorite ingredients–chocolate! Of course, you can still make it pretty healthy. This recipe for zucchini bread is just that.

chocolate zucchini bread


Chocolate Zucchini Bread

Rating: 51

Yield: 2 loaves

A wonderful recipe for zucchini bread. This zucchini recipe hides the flavor of the vegetable well with a double dose of chocolate. A recipe that's good--and good for you!


  • 3 cups blended or shredded zucchini
  • 2 cups whole wheat or white whole wheat flour
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 6 tbsp unsweetened cocoa powder
  • 1/2 cup milk (can use soy or almond to substitute if desired)
  • 1 cup sugar (if using coconut sugar, omit the 1/4 cup brown sugar and use 1 1/4 cup coconut sugar)
  • 1/4 cup brown sugar
  • 3 eggs
  • 2 tsp pure vanilla extract
  • 1/2 cup plain nonfat greek yogurt
  • 3/4 cup dark mini chocolate chips
  • Topping
  • 2 tbsp brown sugar
  • 2 tbsp sugar
  • (if using coconut sugar use 4 tbsp)
  • 1/2 tsp ground cinnamon


  1. To prepare zucchini: Shred the zucchini with a grater and set aside. For blended zucchini: (I HIGHLY recommend this method for those who have vegetable phobias. They won't taste it at all!) In a blender or food processor place your zucchini. Blend until smooth. (You may need to add a little bit of water to get the mixture to become smooth). Place a layer of cheesecloth inside a colander and pour the zucchini mixture into it. Allow the zucchini to drain while you prepare the bread. NOTE: If using blended zucchini, you will only need 2 3/4 cups.
  2. Preheat the oven to 350 degrees. Lightly grease two bread pans.
  3. Mix together your topping ingredients--the two tablespoons of white and two tablespoons of brown sugar and cinnamon or your four tablespoons of coconut sugar and cinnamon in a small bowl and set aside.
  4. In a medium bowl, place your flour, cinnamon, baking soda, salt, and cocoa powder and whisk until combined. Set mixture aside.
  5. In a mixing bowl, place your sugar, milk and eggs. Beat for two minutes on medium speed until mixture becomes slightly fluffy.
  6. Turn mixer to low. Add in the vanilla and greek yogurt and continue to blend until smooth, scraping the sides of the bowl if necessary.
  7. Add in the grated or blended zucchini and continue mixing until well blended.
  8. Slowly add in the flour mixture and continue to mix until incorporated.
  9. Turn mixer off, fold in chocolate chips.
  10. Divide the mixture evenly between the two pans. Sprinkle the topping evenly over the two loaves.
  11. Bake loaves at 350 degrees for 50-60 minutes. Begin checking the loaves every five minutes after 45 minutes for best results. Loaves will be done when a toothpick inserted into the center comes out clean (except for melted chocolate chips, but not batter) and the loaf cracks on top.
  12. Remove from oven, allow loaves to cool for 5-10 minutes before removing from loaf pans. Allow loaves to finish cooling on a wire cooling rack. Good luck though, we never really get to this part before we put a knife to the loaf and start eating.

Recipe Adapted From Our Best Bites

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  1. This looks awesome!!! We would love it if you would link up at our linky party:
    Live every Wednesday to Sunday.
    Hosted by: Parrish @ Life with the Crust Cut Off Dana @ This Silly Girl’s Life
    We hope to see you there!

  2. Hi Traci, I just tried the Chocolate Zucchini Bread and it turned out so well and delish! Thanks for sharing!

    • burntapple says:

      I’m so glad Lara! I make this weekly this time of year. I’m going to try those raspberry blackberry muffins you posted. They sound so good! Have a great weekend.

  3. This looks really good!! Thanks for linking up at Romance on a dime. Pinning this.

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