Chocolate Zucchini Bread Recipe

Healthy chocolate zucchini loaf

This easy chocolate zucchini loaf contains more than a cup of zucchini.

The nutrition powerhouse, Zucchini, can be added to the recipe without adding extra calories or fat. It will add a lot of moisture and softness.

This chocolate loaf cake is whole grain, vegan, gluten-free, low-fat, and egg-free, with a bold, out-of-this-world chocolate flavor.

Add-ins and toppings ideas

Add a handful each of crushed almonds or walnuts, toasted pecans or hazelnuts, and shredded coconut to the dry ingredients.

Add half a cup of finely chopped dates or pumpkin seeds.

Spread the slices with Nutella, almond butter, coconut, apple, pumpkin, or cream cheese after baking.

Death by Chocolate Zucchini Cake

This is an excellent way to use extra Zucchini.

This chocolate zucchini quickbread is a healthy and delicious dessert. You can serve it with Keto Ice Cream Co, Coconut Ice Cream, or Banana Ice Cream.

This is a healthy breakfast that’s packed with nutrition.

This easy zucchini recipe tastes just like chocolate cake.

How to make zucchini loaf

Cut off the ends and wash the Zucchini. It’s easiest for me to grate the Zucchini in a food processor. If you prefer, you can shred the Zucchini by hand using a box grator.

Preheat the oven to 350 degrees Fahrenheit. Set aside a greased 9×5 loaf dish.

Mix all the dry ingredients in a large bowl. Stir in the Zucchini shredded and the other wet ingredients to form a batter.

Use a spatula or spoon to smooth the chocolate batter in the loaf pan. If you like, press some extra chocolate chips on top.

Insert a toothpick in the middle of the cake after 55 minutes on the middle rack. Remove the baking pan from the oven if the toothpick is clean mainly.

Let the ice cream cool down completely. Cover very loosely, leaving a small opening to allow moisture to escape. Letting the recipe sit for a day is best, as the texture and taste are much better.

Store leftovers in the fridge to keep them fresh. You can freeze the leftover zucchini bread for future use.

Chocolate zucchini bread ingredients

This recipe requires flour, cocoa, baking powder, and baking soda. It also calls for salt, sugar, yogurt or flax egg, eggs, oil, vanilla extract, and finely shredded zucchini.

For best results, use spelled or all-purpose white flour. I haven’t tried it, so I can’t recommend whole wheat flour. Report back if you have an experiment.

You may enjoy my Keto Pumpkin bread if you want a low-carb, grain-free, or flourless bread recipe.

For gluten-free chocolate zucchini bread, use oat or certified gluten-free oat flour. For those who want to avoid oil, there is also an option with oil-free oat flour.

For the best flavor, combine regular cocoa powder with Dutch cocoa. Dutch cocoa imparts a brownie-like flavor to baked goods.

Sweetener options include regular white sugar, coconut sugar, date sugar, evaporated sugar cane juice, or xylitol.

Substitutions to the oil or yogurt

What if you don’t have any yogurt? You can substitute equal amounts of coconut cream or sour cream. You can replace the oil with your choice of milk or coconut cream if you are using coconut cream.

The yogurt can be substituted with mashed bananas, turning the dessert into a fantastic chocolate banana zucchini loaf.

Replace the oil in chocolate zucchini bread with equal amounts of extra yogurt. I have also used almond butter in place of oil with excellent results.

Vegan chocolate zucchini bread

Coconut milk yogurt is an excellent option for a vegan version. Almond or soy yogurt also works.

If you add chocolate chips, look for dairy-free brands. These should be readily available at most grocery stores. When adding chocolate chips, choose dairy-free brands readily available in most supermarkets.

Use two flax eggs to make an egg-free zucchini bread, or substitute the eggs for half a cup of non-dairy yogurt. The loaf won’t rise as high if you use all yogurt instead of flax eggs. It will still be delicious, though!

Ingredients

1 1/4 cups spelt flour, white or oats flour

1/4 cup cocoa powder

Dutch or regular cocoa powder, two tablespoons

1 tsp of baking powder

1/2 tsp baking soda

1/4 tsp salt, just over level

Sugar, unrefined (or xylitol) if desired: 1/3 cup

1 1/4 cups finely grated Zucchini (grams listed above).

If desired, 1/2 cup plain yogurt can be dairy-free.

Oil-free: 1/4 cup oil or extra yogurt

You can substitute two eggs for flax eggs.

1 tbsp pure vanilla extract

Optional: 1/2 cup regular or mini chocolate chips

Instructions

Grease a loaf pan 9×5. In a large bowl, combine all the dry ingredients. Stir in the remaining ingredients to form a batter. Smooth the batter into the loaf pan. If desired, press some extra chocolate chip on top. Bake in the middle rack for 55 minutes or until the toothpick inserted in the center is clean. After cooling, I recommend covering it loosely with a towel and letting it sit overnight on the counter or in the refrigerator, as the taste and texture are even better!