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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!
4.94/5 (82)
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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4.94/5 (82)

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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 
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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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  1. Kris says

    I have made this (oil-free version) for a vegan pot luck and it’s been request ever since!! It’s so moist & chocolatey!! Love it!

  2. Marie says

    Hi! Should i drain the zucchini before adding this To the recipe? If so, should I weight it before or after it is drained?

  3. Shirley says

    Oh my god! I am on diet and I am a super Chocolate lover! I followed the recipe and cooked my Chocolate Zucchini Bread once a week to make my Chocolate Dream came true!! LOL

  4. Beth says

    I made this recipe yesterday and it was absolutely delicious! I used a combo of coconut and almond milk yogurts because it is what I had. Perfectly moist, rich, and not cloyingly sweet which I prefer. I love the intense but smooth chocolate flavor. It does taste like chocolate cake! I would like to substitute the sugar for dates or applesauce or something. I don’t want to use bananas or a nut or other butter. Any suggestions? Thanks so much for this recipe!

  5. Bonnie says

    The first time I made this the bread was gooey in the middle. I followed the recipe exactly except I used 2 cups of frozen zucchini that I thawed. This time I thawed then drained and squeezed the zucchini (2 cups) and used 1 medium and 1 small loaf pan instead of 1 big one and baked for 30 minutes. I used the toothpick method to make sure they were done. Perfect! We are in the middle of cronavirus time and I couldn’t buy eggs so I was looking for a recipe that was eggless. Yum

  6. Rachel says

    YUM!! So moist, fudgy, and delicious! I didn’t have yogurt so I substituted canned pumpkin, which turned out amazing! It made it slightly sweeter, without adding any pumpkin taste, and added extra nutrition. Would recommend! I might try without chocolate chips next time, since the bread itself is sweet enough for my taste on its own, and nice and fudgy on its own. A friend tried it and loved it, even though they were skeptical!

  7. Lea says

    Hi Katie,

    Thank you so much for the recipe, it’s currently cooling down in my kitchen. Do you think you could add the units for measurements as well (grams, ml, etc)? It would be super useful!

  8. Emily says

    I made this today and didn’t have yoghurt. I had one banana which I mashed and then topped up to the required volume with almond milk – it worked amazingly. A great moist vegan cake! I’ve tried other chocolate courgette cake recipes, but this is far, far better.

  9. Lexie says

    WOW! This recipe is delicious! Super moist and chocolaty. I wasn’t sure if I was supposed to squeeze some of the water out of the zucchini or not, so I just did it lightly. I couldn’t wait until the next day to try it, but I did manage to let it sit in the fridge for a few hours. I’ll definitely be making this again!

  10. Brooke Wilson says

    Turned out delish! However my cooking time was almost double.. it needed an hour in there for some reason. Thanks for the recipe!

  11. Mari says

    OK, so I tried this before reading any of the comments, and I think I committed three sins: my zucchini was watery, I used GF flour – not a no-no in its own right – but then I over stirred the batter. The loaf took longer to bake, and then it collapsed and the center is a little gummy. But, guess what? Still really delicious! I’ve decided it’s a “chocolate zucchini pudding bread!”

  12. Patricia says

    Hi! I love this bread. Mine was pretty flat so wondering if that’s normal or am I doing something wrong?

  13. Claire says

    I enjoyed this recipe! I ended up blending all of the ingredients after mixing because the batter was too shaggy for my taste, and it worked out well!

  14. Donna says

    Success! I used all yogurt- no oil at all and (homemade yogurt that I make from soy milk in my instant pot) I ground oats and used those as the flour. I used dark chocolate chips . It’s fabulous!!

  15. Nithya says

    Have made this atleast 5 to 6 times now. My kids and my husband love this a lot. This is so decadent. Thank you Katie for a wonderful and healthy recipe

  16. Carrie Marshall says

    I’ve made this bread twice. Once using oat flour, once using King Arthur white flour. My yogurt is plain Greek Fage. My bread is good, but very heavy and dense. Is it the yogurt? Should I not use the Greek variety?

    • CCK Media Team says

      Hmm, you can definitely try it with a different yogurt that has less density (i.e. not greek). It’s supposed to be fudgy and cake-like though, so might be that you’re making it correctly! Are you doing the oil-free version or the regular version?

  17. Samantha says

    An absolutely gorgeous recipe!
    I didn’t have any yoghurt when I made it so I used coconut cream instead and left it in the oven a bit longer and it still turned out absolutely amazing! I chucked some of the leftover in the freezer and was so pleasantly surprised when it defrosted perfectly not losing any of its fabulous taste or consistency. A real delight!

  18. Ellen says

    Delicious recipe! I substituted sour cream for the yogurt. Very good moist chocolate consistency. I’ve made it twice with good results both times.

  19. Cassie Hawk says

    My new favorite dessert go to recipe! This bread is better than any brownie or cake!! I used the coconut yogurt suggestion and it came out fantastic! I used a hand grater for the zucchini, and it was perfect. Super easy and delicious!! You have to try this recipe!

  20. Gabby M says

    This is amazing!
    I did not stick to the recipe 100%, so don’t know if it would have turned out even better if I did, but here are the changes I made, and it turned out delicious and tasting just like chocolate cake.

    1/3 cup sugar instead of 2/3 cup
    1/6 cup of chocolate chips instead of 1/3 cup
    Used Greek yogurt instead of regular
    Added 1/6 cup chia seeds
    Added 1 mashed banana
    Added 1/2 cup chopped raw pecans
    Added about 1/4 cup of regular milk at the end, because batter was too dry

    • Gabby M says

      Forgot to add, like other comments, 35 minutes in the oven was not to close to sufficient, it took about 55 minutes for me.

  21. Jennifer says

    Yum! I’m a super fan of things that taste great but aren’t jam packed with sugar. My kids loved it too! It was my first time baking with zucchini and it worked out wonderfully; I blended it. I used half whole wheat flour and half white flour; wasn’t sure if all whole wheat would be too dry. This wasn’t dry at all; so moist! Will be using this recipe again for sure.

  22. Ellen says

    Totally yummy! I used sour cream instead of yogurt — moist & great chocolate flavor — what a marvelous way to get your veggies — lol–

  23. Claire says

    I love all your recipes and this zucchini bread is amazing! However, I recently started counting macros and I’m finding when I put in your recipes to my app that your nutrition facts a very different from mine… usually way underestimating calories. Why would that be? For example, my fitness pal has a ninth of this bread at 253 calories a serving… not 169 like you say. I don’t get it.

    • CCK Media Team says

      Hi Claire! I think it’s probably just a question of specific ingredient differences (for example, if your app uses skim milk – with 80 calories/cup – as opposed to cashewmilk – with only 25) and making sure to not include optional ingredients 🙂

  24. Yvonne says

    This is a REALLY good recipe. I’ve already made it twice. The next time I’m gonna use some peanut butter chips instead of chocolate just to switch it up.

  25. Kat says

    I just made this with gluten free flour and it has fallen in the middle (after I took it out of the oven). It tastes great, but I wondered….Any tips to keep it from falling?

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