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.
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.
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
Snacks
Chocolate Zucchini Bread
PrintIngredients
- 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
- Preheat oven to 350F (180C). Line a standard size loaf pan with parchment paper.
- Using a box grater, grate zucchini (skin on). Set aside.
- In a large mixing boil, combine flours, cocoa powder, baking soda, baking powder and sugar.
- 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.
- 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.
- 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.
I hope you enjoy this Chocolate Zucchini Bread as much as we do!
Enjoy,
Joy xo
18 thoughts on “Chocolate Zucchini Bread”
Wow. Must try! Due to the water content in zucchini, do you recommend squeezing out the water first before mixing?
Nope! You don’t need to with this recipe. If you do that, you’ll need to add more liquid.
Hi Joy,
I wondered if I can omit the sugar in this bread?
thanks
Sonia
You sure can! Since it’s not a large amount you may not need to alter the rest of the ingredients. You’ll know if it’s too wet when you combine all the ingredients.
What a nice breakfast for a change 🙂
I’m looking for quality chipits ! Any suggestions ?
I really like Lily’s Chocolate Chips because they are sugar-free. Enjoy Life is another option, they do contain sugar but they are very clean.
I’m trying to find some and with stevia is that the one ?
I just finished putting in oven and realized that flour substations I made may not be good. I did the coconut flour measurement but for brown rice flour I used half white flour and half almond flour. Crossing my fingers😊
Oops! Yes that will make a significant different, but fingers crossed. How did it turn out?
I’m sorry I don’t understand your question. Can you please clarify? Are you asking for a brand of stevia?
Sorry ! I have trouble to explain what I’m looking for and when you answered me :
I really like Lily’s Chocolate Chips because they are sugar-free. Enjoy Life is another option, they do contain sugar but
I was so happy to finally can enjoy the recipes with chocolate chips.
I’d like to know which one from Lily’s chocolate chips to use ?
The one I fond on line mention stevia is that the one you meant ?
Thank you for your help and patience !!
Yes the Lily’s dark chocolate chocolate chips I use are sweetened with stevia and erythritol.
Thank you !
Hi Joy. I made this little treat on the weekend for a family frind who loves chocolate. He has been in Australia for the winter and hasn’t had any chocolate since.We brought it to himas a wlcome home treat and shared it with him.Ive never had zucchini with cocolate before and couldn’t get over how moist it was. I think think its going to stick around for a long time.
Hi Jennifer, so happy to hear it was well received. It’s a great combo isn’t it? Enjoy!
Hi Joy. Can almond flour be substituted 1:1 for the brown rice flour? And what about pure monk fruit extract for the sweetness?
You can try it but I haven’t done that sub myself so I can’t say for sure. If you’re comfortable making subs in baking and adjusting the liquid, I’m sure you’ll be able to make it taste great! And yes you can definitely sub in monk fruit.
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