0 0 Published Jul 12, 2024, Updated Oct 04, 2024 I have a ton of zucchini recipes on my site already (i.e these healthy zucchini muffins, my fave zucchini banana bread and these simple turkey zucchini boats) but today we’re adding to the collection with this double chocolate zucchini bread! This loaf is similar to my chocolate banana bread recipe, but we’re using zucchini instead of bananas to keep this loaf super moist. I love how it tastes like a decadent chocolate cake, but is made with better-for-you ingredients like greek yogurt, coconut sugar and whole wheat flour. With ingredients like this, I’m totally fine to enjoy it for breakfast! Plus chocolate for breakfast = best day ever!
flour – you can use all-purpose or whole wheat pastry flour for this loaf. I usually use whole wheat pastry flour if I have it on hand for some extra nutrients. cocoa powder – can’t have chocolate bread without cocoa powder for that chocolatey flavor! Make sure you’re using unsweetened cocoa powder. Cacao powder works as well. cinnamon – the perfect spice that makes this loaf taste like classic zucchini bread. eggs – helps to bind the ingredients together and gives the loaf structure. coconut sugar – the less-processed upgrade for granulated sugar or brown sugar. It also adds a nice caramel-like sweetness to this loaf. coconut oil – we’re only using a quarter cup of coconut oil in the entire loaf. It doesn’t need a ton of oil thanks to the moisture the zucchini and Greek yogurt adds. plain Greek yogurt – this adds a little protein and helps to keep the bread moist without the need for more oil. I used full-fat Greek yogurt, but 2% or low-fat yogurt will also work. finely grated zucchini – the star of the show here. There’s no need to squeeze the grated zucchini… the liquid from the zucchini replaces the oil and helps to keep this loaf moist. chocolate chips – for extra chocolatey goodness! I like Lily’s dark chocolate chips because they are lower in sugar and calories.
Find the printable recipe with measurements below.
How to Make Chocolate Zucchini Bread
How to Store
At room temperature: Wrap the bread in foil or plastic wrap or store in an airtight container at room temperature for up to 3 days. In the fridge: For longer storage, refrigerate in an airtight container for up to a week. In the freezer: This bread freezes great. Wrap the loaf or individual slices in plastic wrap and then aluminum foil or place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
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Be sure to check out all of the quick bread recipes on EBF!
