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Chocolate Zucchini Bread Recipe

Rich, moist, soft, gooey, and ultra fudgy chocolate zucchini bread, perfect for a healthy breakfast or dessert!

The BEST Gooey Chocolate Zucchini Cake Recipe

Healthy Chocolate Zucchini Bread

This super delicious and easy chocolate zucchini loaf packs in a full cup of zucchini!

Sneaking the nutrition-packed zucchini into the recipe adds so much softness and moisture, without all the extra fat and calories.

It can be whole grain, vegan, gluten free and egg free, with an out-of-this-world chocolate flavor!

You Might Also Like: Healthy Banana Bread – OIL FREE option

HEALTHY Chocolate Zucchini Bread Recipe

Add In Ideas:

Crushed Walnuts

Toasted Hazelnuts

Shredded Coconut

Roasted Pecans

Chopped Dates

Chocolate Chips

Death By Chocolate Zucchini Cake

This is a really great way to use up extra zucchini.

The chocolate zucchini quick bread is so rich and decadent that it makes an amazing dessert—perhaps topped with Keto Ice Cream, or Coconut Ice Cream, or even Banana Ice Cream?!

But it’s also healthy enough for a filling breakfast packed with wholesome nutrition.

The best part is that it honestly tastes like actual chocolate cake!

bread batter
Double Chocolate Vegan Zucchini Bread

More Easy Zucchini Recipes:

Chocolate Chip Zucchini Bars

Zucchini Lasagna – NO Noodles

Zucchini Banana Bread

Healthy Crispy Baked Zucchini Fries

Chocolate Chip Zucchini Muffins

Zucchini Cake Recipe

How To Make Zucchini Bread

The recipe for this moist chocolate zucchini bread is super simple: Combine the ingredients in a large bowl, and pour the batter into a pan.

Sprinkle some chocolate chips (or even white chocolate chips or peanut butter chips!) on top if you wish.

Place it in a preheated oven on the center rack, sit back and wait.

Leftovers can also be sliced and frozen, to have on hand for a quick and healthy breakfast or chocolatey snack.

Vegan Chocolate Zucchini Bread

To keep the recipe vegan, I often use coconutmilk yogurt, but other nondairy yogurts such as almond or soy yogurt work as well.

You can make the recipe gluten free by using oat flour or certified-gluten-free oat flour. There’s also an oil free option for those who prefer a version without oil.

What Can I Use For The Yogurt?

If you don’t have any yogurt on hand, it also works to sub an equal amount of sour cream or coconut cream. If using coconut cream, feel free to replace the oil in the recipe with milk of choice or additional coconut cream.

I’d think mashed banana would also work as a yogurt alternative in the zucchini loaf, but I haven’t tried it yet. If you try before I do, definitely let me know how it goes!

Above: Watch the video how to make chocolate zucchini bread!

Every time I make a recipe with chocolate and zucchini, it reminds me of babysitting back in middle school and watching this one particular episode of Veggie Tales cartoons, where an evil zucchini tries to force everyone to worship a giant chocolate bunny.

There’s even a song about it, called “The Bunny Song.”

The song gets stuck in your head really quickly.


Today also happens to be National Zucchini Day.

Just in case you needed an extra excuse to go make this chocolate zucchini bread!

The Best Double Chocolate Zucchini Bread Recipe

Adapted from these Vegan Brownies

Pin it now to save for laterPin Recipe

Chocolate Zucchini Bread Recipe

This rich, moist, and ultra fudgy chocolate zucchini bread is perfect for a healthy breakfast or dessert!
4.98/5 (66)
Total Time 35 minutes
Yield 8 – 9 slices


  • 1 1/4 cup spelt, white, or oat flour
  • 1/4 cup cocoa powder
  • 2 tbsp dutch or additional regular cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp + 1/8 tsp salt
  • 2/3 cup sugar, unrefined or xylitol if desired
  • 1 packed cup finely grated zucchini (220g)
  • 3/4 cup plain yogurt, or see substitution options listed above (I like coconutmilk yogurt)
  • 1/4 cup oil, or additional yogurt for oil-free
  • 1 tbsp pure vanilla extract
  • 1/3 cup mini or regular chocolate chips, optional


  • *I find it easiest to grate the zucchini by pulsing it in the food processor. While I much prefer the oil version, so many readers commented to say they omitted the oil and still loved the results that I added that in as an option you can try at your own risk. I also once replaced the oil with 1/3 cup softened almond butter, and that was good too. So you have options!
    For the recipe: preheat the oven to 350 F. Grease a 9×5 loaf pan. Stir together all dry ingredients in a large mixing bowl. Add remaining ingredients, and stir to form a batter. Smooth into the loaf pan. Press some extra chocolate chips into the top if desired. Bake on the center rack 35 minutes, then (without opening the oven door) leave in the closed-but-turned-off oven for another 5 minutes. Let cool completely, then very loosely cover and refrigerate. If at all possible, I highly recommend not even tasting this until the next day, as the flavor and texture are both so much better. If you try the recipe, don’t forget to leave a comment or rate it below!
    View Nutrition Facts

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4.98/5 (66)

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Published on August 8, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Leave a comment or reviewLeave a rating
  1. Victoria says

    This looks like mouth-watering, moist, rich chocolatey goodness in a pan! I get a large chocolate zucchini walnut-topped muffin from my local co-op every other Sunday so this bread that I can make at home sounds like a great treat to me. Happy belated birthday from another September baby! Mine’s coming up on the 27th. Glad you got to celebrate your special day in chocolatey style. I think I shall have to follow suit! 🙂

  2. Angie says

    I made this and it was amazing! I added an extra tbs. of oil as the batter looked a Littleton dry. I added an extra 7 minutes to the cooking time. Happy birthday!

  3. Alec says

    Hi Katie,
    My birthday is actually today!!!! And I’m celebrating it almost the same way you celebrated yours 😉 !!!!
    But I doubt you had the bunny song STUCK in your head!!!!!! (neither did I till I read this post!!!! lol)

  4. Michelle Yin says

    I have been waiting for this recipe!! I made zucchini bread before and it was amazing. Also, in love with Veggie Tales. This made me go down a Youtube wormhole into watching silly songs with larry and others…

  5. Cassie Autumn Tran says

    Happy belated Birthday, Katie! I think that this celebration of chocolate and baking chocolate zucchini bread is perfect! You look stunning in that photo, and the chocolate zucchini loaf looks to die for! Cheers!

  6. Whitney says

    I hereby rate this a 5.5 out of 5! Gooey, sweet, decadent, and healthy. Sheer deliciocity! I didn’t bake it the whole time, so it came out fudgier (I hate overbaking stuff), which in my book is excellent.

  7. Charmain says

    This is a fab recipie, so easy! And not too sweet, maybe as I used coconut sugar, but my kids are used to that and they loved it (my boys are 2 and 1 years old so quick and easy is good). I forgot about it in the oven when I’d turned it off so it was in there for waaaay over the 5 min but still came out moist and delicious. Thanks.

  8. Lieke says

    I wasn’t blown away by this zucchini bread. Don’t get me wrong, it was nice but just not the best imo. The texture was a bit gummy and the taste a little bit bland. Also, my cake collapsed when I took it out of the oven (and yes I let it sit for 5 minutes in the oven after it was done baking). I used oat flour, coconut oil and Sucanat.

  9. Anna says

    Very strange but mine did not come out baked AT ALL. It was in the oven for 45 min and came out all gooey. Trying to figure out where I went wrong. I followed the recipe exactly.

    • Jason Sanford says

      Maybe your zucchini was extra watery? I didn’t have that trouble, so I’m wondering if it’s either a climate thing or maybe an oven calibration thing? Is your oven calibrated? It’s really surprising how many aren’t!

  10. Jennifer says

    2 beginner cooking questions:

    do I need to drain the liquid from the zucchini?
    I used agave nectar (liquid). What other unrefined sugar should I try? Or is agave ok?
    The flavor was good, but it was squishy.

    • Jason Sanford says

      Unrefined sugar would mean a granulated one like in the video. You can use regular sugar, or coconut sugar or evaporated cane juice for unrefined. But a liquid sweeetener such as agave would definitely change the texture.

  11. Sarah says

    This zucchini bread is amazing. It tastes just like chocolate cake. I’ve made it twice and I’m about to make it again because my friends inhaled the last one I made. Definitely recommend this recipe!

    • Jason Sanford says

      Might have to change something else because honey is a liquid and sugar is not. But be sure to report back if you experiment!

  12. Kelli says

    I am going to make this ASAP!! Also, I LOVED that veggie tales episode… I was singing the theme song outloud that you typed out!! LOL

  13. Ada says

    I have made this bread 2 times now and it is delish. First one we ate right away but 2nd one I made in the morning and we ate it in the evening and it was sooooo fudgy. I used whole wheat flour. Thank you for a great healthy recipe.

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