Chocolate Zucchini Bread with Chocolate Chips
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I’ve tested and reworked this Healthy Chocolate Chocolate Chip Zucchini Bread countless times to make sure it’s moist, deeply chocolatey, and packed with feel-good ingredients. It’s a better-for-you version of a classic treat made with real food, no processed sugar, and lots of summer zucchini. And yes—kids still love it (they never guess there’s a veggie inside!).
This bread is packed with whole ingredients, vitamins, and nutrients, and made without processed sugar. It’s also fully loaded with two forms of chocolate!
P.S–It’s also a great way to sneak veggies into the kids! I do this with my Banana Zucchini Bread Recipe too!
Is Double Chocolate Zucchini Bread Healthy?
It’s hard to believe that this double chocolate zucchini bread tastes like a slice of cake, but is actually healthy! It’s all because of the ingredients.
This bread has no refined sugar and uses whole food ingredients, including veggies!
Healthy Chocolate Chip Zucchini Bread Ingredients
- Zucchini – I use a 10-12 ounce zucchini to give me 2 cups (with the seeds removed). No need to peel first!
- Whole Wheat Flour
- Oats – I like using quick oats for a better texture. The oats will also absorb excess moisture from the zucchini. Rolled oats will work too if that’s all you have!
- Unsweetened Cocoa Powder
- Baking Powder and Baking Soda
- Coarse Kosher Salt – balances out the all the flavors and makes the chocolate pop!
- Honey– This is the primary sweetener for this recipe. Feel free to use maple syrup instead!
- Milk- Dairy or almond milk will work.
- Eggs
- Coconut Oil– I use refined coconut oil so that it doesn’t taste like coconut.
- Vanilla Extract
- Semisweet Chocolate Chips
How to Make Chocolate Chocolate Chip Zucchini Bread:
- Preheat oven to 375° and grease two 8×4″ loaf pans.
- In a large mixing bowl, whisk together the wheat flour, oats, cocoa powder, baking powder, baking soda, and salt, until well combined.
- In a small saucepan or the microwave, melt the coconut oil until just melted, but not hot.
- In a medium sized mixing bowl, whisk together the milk, honey, eggs, vanilla. Drizzle in the coconut oil and whisk until well combined.
- Add the zucchini to the wet ingredients and
- Pour the wet ingredients into the dry and stir a few times, but streaks of flour are still showing.
- Add the shredded zucchini and the chocolate chips.
8. Gently fold the batter until all ingredients are well incorporated and the zucchini is evenly distributed throughout.
9. Divide the batter between the two loaf pans. Top with the remaining 1/4 cup of chocolate chips.
10. Bake at 375° for 35-40 minutes until a toothpick inserted comes out clean.
Allow to cool completely before slicing.
Chocolate Zucchini Bread Recipe FAQs
Nope! The skin is so thin that it doesn’t ruin the texture of the bread and you can’t even taste it. The skin is what gives the bread the nice green flakes in each slice!
Your moist and delicious Death By Chocolate Zucchini Bread can be stored in an airtight container on the counter for 3-4 days. Zucchini bread does not need to be refrigerated, but in the hot and humid summer months, it’s nice to keep it in the fridge to keep it from molding too quickly.
Yes!
Generously wrap your baked (sliced or unsliced) zucchini bread in plastic wrap and store in an airtight (freezer safe) container.
When you’re ready to eat, thaw at room temperature and enjoy!
Over baking is one common reason—always preheat your oven and if you have one, use an oven thermometer for accuracy. Another reason is improperly measuring the dry ingredients. Spoon flour and oats into a dry measuring cup and level with a knife (don’t use a liquid measuring cup for measuring flour).
It depends on the recipe you’re following, but my zucchini bread recipes are thick, but will still pour out of a bowl.
For my blueberry zucchini bread and banana zucchini bread I do. For THIS chocolate zucchini bread I don’t. The oats and whole wheat flour need all the moisture they can get, so I use the water in the zucchini to keep the bread moist.
Tips for Making the Best Healthy Chocolate Zucchini Bread
- Try not to add too many chocolate chips to the batter. I learned the hard way that too many chocolate chips will prevent the bread from cooking properly.
- Make this bread dairy-free by swapping in dairy free chocolate chips or omitting them completely.
- Add walnuts or almonds for a nice healthy crunch. Replace the chocolate chips with your favorite crunchy nuts!
- It never hurts to slather a slice of this bread with protein packed peanut butter
- No one would hold it against you if you plopped some whipped cream on a slice either…
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Healthy Chocolate Chip Zucchini Bread
Ingredients
- 2 cups of shredded zucchini seeds removed
- 1 1/2 cups of whole wheat flour
- 3/4 cup of quick oats
- 2/3 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse Kosher
- 1/2 cup refined coconut oil
- 1 cup milk room temperature
- 1 cup honey
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup + 1/4 cup semisweet chocolate chips
Instructions
- Preheat oven to 375° and grease two 8×4″ loaf pans.
- In a large mixing bowl, whisk together the wheat flour, oats, cocoa powder, baking powder, baking soda, and salt, until well combined.
- In a small saucepan or the microwave, melt the coconut oil until just melted, but not hot.
- In a medium sized mixing bowl, whisk together the milk, honey, eggs, and vanilla. Whisk in the coconut oil.
- Pour the wet ingredients into the dry and stir until barely mixed and streaks of flour are still showing.
- Add the zucchini and 1 cup of chocolate chips to the batter.
- Gently fold the batter until all ingredients are well incorporated and the zucchini is evenly distributed throughout.
- Divide the batter into the prepared loaf pans. Top with the remaining 1/4 cup of chocolate chips.
- Bake at 375° for 35-40 minutes until a toothpick inserted comes out clean.
- Allow to cool completely before slicing.
Notes
- A 10-12 ounce (medium) sized zucchini will give you 2 cups shredded (after trimming the ends and scooping out seeds).
I love this recipe. Chocolate and zucchini are such good combos. It’s so moist and love that it’s healthier.
I had never thought of using salt to draw out the water from zucchini, I’m definitely trying that next time.
Can’t wait to try this recipe!