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Chocolate Zucchini Bread

This gluten-free bread is dense and delicious! It will fill you up and keep you satisfied for hours.
Dec 1, 2022 | Joy McCarthy

O-M-G! This Chocolate Zucchini Bread is decadent, dense and delicious. Slather it with some almond butter and you've got a fulfilling breakfast or an afternoon powersnack to tide you over until dinner. 

Chocolate Zucchini Bread

The zucchini keeps it nice and moist so be forewarned it does take a ridiculously long time to bake in the oven. To me, anything longer than 30 minutes is a long time and it's double that. But all you have to do while it's baking is smell the deliciousness and catch up on the latest episode of Ancient Apocolapse on Netflix (hint hint). It just came out very recently. I binge watched the whole thing while nursing a fever the other week.

I only used two flours, similar to the zucchini banana bread recipe in The Joyous Cookbook. I haven't played around with other flours, so be sure to see my notes in the recipe card below about flour substitutions.

Chocolate Zucchini bread

It can easily be made nut-free, just simply omit walnuts and replace with pumpkin or sunflower seeds, just as delicious and school-friendly. However, if you can eat nuts, I highly recommend you do not skip the walnuts. They add a wonderful texture and meatiness to this recipe.

This Chocolate Zucchini Bread is...

  • Gluten-free and packed with gut-loving fibre
  • Packed with zucchini making it blood sugar balancing
  • Great for kids
  • Healthy for snacking or for breakfast with a smoothie or a hot drink like a Matcha Collagen Latte
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  • 2 small zucchinis grated or 1.5 cups grated
  • 1 cup brown rice flour*
  • 1/2 cup coconut flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup monk fruit sweetener or coconut sugar
  • 3 eggs** whisked
  • 1/2 cup olive oil
  • 1 tsp pure vanilla extract
  • 1/2 cup maple syrup
  • 1/2 cup chocolate chips
  • 3/4 cup chopped walnuts
  1. Preheat oven to 350F (180C). Line a standard size loaf pan with parchment paper.
  2. Using a box grater, grate zucchini (skin on). Set aside.
  3. In a large mixing boil, combine flours, cocoa powder, baking soda, baking powder and sugar.
  4. In a medium size bowl, combine wet ingredients including grated zucchini, eggs, olive oil, vanilla and maple syrup. Add wet ingredients to dry ingredients. Fold in chocolate chips and walnuts.
  5. Pour mixture into loaf pan. Bake for 70-80 minutes until a fork inserted comes out clean. If the top is starting to burn, cover with tin foil until fully baked.
  6. Let cool completely before slicing. Place in fridge for up to a week or freezer for up to 3 months.


*If you're going to make flour substitutions you may need to alter the wet ingredients. Coconut flour is not easily subbed with success. Brown rice flour can be probably be subbed for oat flour, but it's more dense and you'll likely need more liquid.
**Due to the coconut flour and number of eggs, I don't know if an egg replacement like flax or chia will hold this bread well.

chocolate zucchini bread

I hope you enjoy this Chocolate Zucchini Bread as much as we do!


Joy xo

Noor   •   December 3, 2022

Wow. Must try! Due to the water content in zucchini, do you recommend squeezing out the water first before mixing?

Joy McCarthy   •   December 4, 2022

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