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Chocolate Zucchini Bread Recipe

4.97 from 102 votes

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 loaf

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
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Chocolate Zucchini Bread Recipe

This rich, moist, and ultra fudgy chocolate zucchini bread is perfect for a healthy breakfast or dessert!
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Yield 8 – 9 slices
5 from 102 votes


  • 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


The recipe was adapted from my Vegan Brownies and from these Zucchini Brownies.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on August 8, 2019

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  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.

  14. Sonal says

    Hi i had one doubt, i want to make this into a cake, what size cake tin should I use, and what will be the bakig temperature and baking time?

    • Jason Sanford says

      Might not work because you’re subbing a solid for adding extra liquid, but you never know unless you try. Be sure to report back if you do!

    • Jason Sanford says

      Hmm, what oil and sugar did you use? I’ve made it numerous times with spelt flour and never had a problem! Might have been unusually dry zucchini?

  15. Annemarie says

    Hi! Think I can replace the zucchini with bananas? I don’t have zucchini and I want to make chocolate banana bread to hide the bananas from my husband and kids?

  16. S C says

    I wanted to ask if this was supposed to be 1 tablespoon of vanilla or 1 teaspoon. 1 tablespoon seemed like a lot from other recipes, but I don’t know.

  17. Jess says


    I am wanting to try this yummy chocolate zucchini bread, but I would like to know what type of flour you used in the picture that is posted? It looks rich and moist, so I want to replicate that or course! Lol
    I would love to know exaclty what you used and name brands, if you would be willing to share;)))

    • Jason Sanford says

      Hi Jess, Katie used spelt flour (Bob’s Red Mill) in the photographed recipe. Hope that helps!

      Jason (media relations)

  18. C Webb says

    What would be a good sub for the yogurt? We have multiple food allergies and we can’t find a yogurt that works for our family. Thanks

  19. Emma says

    I made this and it was a hit, especially with my 6 year old, she said it was the best chocolate cake ever. (Have not told her it had courgettes in!!) I made mini loaves and cupcakes and it was lovely. However I was wondering if this recipe is also suited for a normal cake size tin rather than a loaf as my fiancé wants this for his birthday. A loaf doesn’t quite say “birthday” to me.
    Thanks in advance.

    • Jason Sanford says

      I don’t see why it wouldn’t, just change the baking time maybe. If you try it, be sure to report back!

  20. Kylie says

    Hi Katie,

    I have been wanting to make your chocolate zucchini bread recipe for a very long time, so today, I finally had all the ingredients required and gave it a go. I wanted to say though, my batter was nothing like yours. Super dry and thick not moist at all. I added all the ingredients exactly as per your recipe, except i omitted the extra 2 tbsp sugar and the only yoghurt I had on hand was plain greek. After mixing it all together, it was soooo dry that I had to add 2 tbsp of maple syrup and another giant dollop of yoghurt. Still it was much drier than your photo example…what did i doing wrong?? PS: It’s in the oven right now, so I have no idea if it will turn out, cross fingers. Looking forward to your reply, Kylie.

  21. Amal BIGGERS says

    I used coconut sugar.I did not have yogurt so I used almond milk (1/2 cup only). I doubled the recipe and used 2 pans. Absolutely delicious. You rock, my dear!

  22. misapb says

    I made this yesterday – one with oat flour and the other with white wheat flour. The flavor was delicious but, like previous posters, the texture was gummy as if it hadn’t cooked all the way through. I followed the recipe exactly, used coconut oil and squeezed water out of the zucchini.. After 40 min in the oven it was uncooked and so I left it in for another 15 minutes. I have a thermometer in my oven so I know the temperature was correct. I’ve had this happen to another eggless coconut cake I made (also with coconut out). What did I do wrong?

    • Jason Sanford says

      Possibly just have to still cook it even longer! Are you using a gas or electric oven? And are you in a humid climate? How fat were the zucchini? (Fatter zucchini are much more watery than thin ones.) All of those things can have an effect!

  23. Emily Maynard says

    I used applesauce instead of coconut oil and Greek yogurt instead of coconut yogurt. I used brown sugar (only solid sugar I happened to have in my pantry) and then used part vanilla & part maple syrup since I ran out of vanilla. So delicious!! Thanks for the base recipe!

  24. Jennifer says

    I printed this in the morning and forgot it required Zucchini when I started making this after work. I winged an oil free zucchini free version and it turned out great! Here’s what I did if anyone is interested…. Thanks for the base recipe! I love your site and that you give lots of alternatives for different diets!!!
    1-1/4 C Oat Flour
    1/4 C + 2 TBS Cocoa Powder
    3/4 tsp Baking Powder
    1/2 tsp Baking Soda
    1/4 tsp Salt
    2/3 C Brown Sugar
    1/4 C Cinnamon Apple Sauce
    1/4 C Canned Pumpkin

    Bake in 8 x 8 pan @ 350 for 20 mins

  25. Danielle Stein says

    My son licked the bowl clean! I told him there were zucchinis in it and he didn’t believe me. He got mad at me for lying to him!

  26. From single female says

    This is really delicious. I used white flour and olive oil ail. I used monk fruit instead of sugar. In one world delicious!!! Doesn’t taste “healthy “. I used an 8×8 pan am the same baking time listed. I couldn’t wait until tomorrow to try a piece so I had one when it cooled off. Waiting for tomorrow to see how it is refrigerated all night. Thanks for the recipe!

  27. Debbie says

    I made this bread last night, and it is delicious! I used oat flour and coconut sugar. It is so moist and chocolaty.

  28. Jenn says

    So I’m notorious for changing recipes as I follow them, but this one I followed very closely. I was disappointed that the cake sank so much in the middle! But, I left it in the fridge for the next day before I served it to friends. Despite the sinking, IT WAS DELICIOUS! I will totally make it again! I’m just not sure if the sinking is an issue with my oven cooking too cool, or if it’s because there’s no egg?

    • Jason Sanford says

      Hmm, I’ve never had mine sink before so it’s definitely not the egg. What flour and other ingredients did you use? Definitely could have been an oven or even a climate issue! Glad it turned out well in any case 🙂

  29. Michele Pagliaroli says

    Thank You for this delicious recipe. I wanted to tell you I used shredded carrots, beets and apple left over Friday m my juicer after making juice I. Place of the zucchini. I added one ripe banana and reduced the sugar to 1/2 cup. Might try reducing the sugar further next time but it was delicious! I am always looking for ways to use my veggies leftover from my juicer! Thank You

  30. Kris says

    I took the no oil version to a vegan pot-luck and it was a BIG hit!! I have since made 4 more loaves for some non-vegan friends. Everyone raves about it.

  31. Kelly says

    Made this recipe with the oil and actually used plain Greek yogurt instead of plain yogurt. It turned out good and my daughter really liked it. I tried a piece both the night I made it and then I put in fridge and covered with saran wrap and ate another piece the next day – SO MUCH BETTER AND RICHER AND FLAVORFUL and all the good words. Not that it wasn’t good the first night, but as you said, stick in the fridge and wait – AND I DID, AND IT WAS EVEN MORE GREAT!

  32. Alexis says

    OMG OMG OMG I made this tonight and it’s rich, super moist and soooooooo good!!
    I had to use light sour cream because I didn’t have any yogurt and left it in 5 minutes longer…PERFECTION. I cooled in fridge for 40 minutes before serving and it was slightly warm with melty chocolate chips. Everyone LOVED and I had 3 pieces.

  33. 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!

  34. 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?

  35. 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

  36. 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!

  37. 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

  38. 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!

  39. 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!

  40. 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.

  41. 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!

  42. 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!

  43. 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!”

  44. Patricia says

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

  45. 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!

  46. 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!!

  47. 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

  48. 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?

  49. 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!

  50. 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.

  51. 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!

  52. 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.

  53. 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.

  54. Ellen says

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

  55. 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 🙂

  56. 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.

  57. 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?

  58. Monica Riefkohl Bledsoe says

    The first time I discovered this recipe, I made it 4 times in one week to tweak it to perfection.

    I make this EVERY single time I get zucchini now. It’s my absolute favorite recipe of all time and the few swaps that I do make it 100% vegan for everyone in my life to enjoy! It’s bookmarked in my laptop now because I refer to it so often.

    I use 1/2 cup of sugar to reduce the sweetness and replace the oil and yogurt with 2 mashed bananas. It takes my oven about 45 minutes to cook the loaves completely but it’s totally worth it for a chocolate banana zucchini bread that is to die for! My picky parents and vegan brother both agree it’s their favorite breakfast/dessert loaf of all time now.

  59. Suzanne says

    I have made this several times and really love it. I wanted to make some today, but have no zucchini. Do you think I could use summer squash in place of the zucchini?

  60. Deanna says

    I made this recipe and baked it for 35 minutes like it said and it was not done. I baked six loaves and every single one of them was a flop. I am so sad.

  61. D says

    5 stars
    Lovely recipe! We had it as a dessert. I had some courgettes and natural yogurt in the fridge needing to be used up so gave this a try. Was very hesitant about how it may taste with no egg and some not so average ingredients!! But its gorgeous, fudgy and v more-ish!! Will definitely make again! Just don’t try it as individual muffins as it gets totally stuck to the paper cases!!!! 😅
    Guess an oil spray may work. Will try thar next time perhaps!

  62. Jami says

    5 stars
    Best chocolate ,zucchini bread ever!!! I left out oil and added extra vanilla yogurt and half a bag of milk chocolate chips. Served it cold. So moist and yummy. Not real sweet…just how I like I!!! Thanks

  63. Leane says

    5 stars
    Excellent but had to increase cook time so it wouldn’t fall in the middle. Took an hour of cooking time in stoneware loaf pan. I make this every year multiple times! A gooder!

  64. Linda says

    Made this today and used cherry yogurt (a full cup), watkins cherry extract instead of the vanilla, oat flour and stevia sweetened chocolate chips. I also added some frozen dark cherries; it was amazing! Will definitely be making it again! So, so good! Might try it with a healthy almond icing next time, for something extra special, but honestly really doesn’t need anything else! I’m thinking raspberry yogurt and extra would also be amazing! Oh, and used a monksfruit blend instead of the sugar!

  65. Janell says

    I just made this it was a huge hit with the kids!

    I did substitute honey for the sugar, I used coconut cream and I substituted a mashed banana for the oil.

    Definitely a recipe I will be making again!

  66. Laurel says

    If I wanted to use less sugar, besides omitting the chocolate chips, how much less sugar usage can I get away with? Think a 1/4 cup would be okay?

  67. Nancy says

    5 stars
    This is an awesome chocolate cake. The zucchini makes it moist and healthier than most recipes. My 11-year-old boy adores this cake and does not suspect there is any zucchini in it.Thanks for the great recipe!

  68. Nicole says

    5 stars
    WOW. I don’t usually leave reviews but this cake is just too good not to! Really rich, fudgy, and decadent even though I made the NO OIL version (just added extra 1/4 cup yogurt)!! I was concerned after reading all of the comments about being undercooked or mushy—as I live in a moist/tropical climate—so I added an extra 1/4 cup flour. I used a mixture of AP flour and coconut flour. Added a scoop of chocolate protein powder as well. Also, I did not squeeze/drain my zucchini. Came out perfect! Was hard not to dig in right away but definitely worth the wait overnight in the fridge. Will make this again and again! Thank you!

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