Chocolate Zucchini Bread – Don’t Waste the Crumbs

This homemade chocolate zucchini bread is so flavorful and tasty. Try this guilt-free recipe that is naturally sweetened and uses a vegetable! Be sure to check out my other zucchini recipes like butter Parmesan zoodles and chocolate zucchini mug cake.

I have a love/hate relationship with zucchini season.

I LOVE that the one zucchini plant I can keep alive gives me enough zucchini to make my own chocolate zucchini mug cakes when I get a chocolate craving but don’t want the guilt.

And I LOVE that I can get zucchini for super cheap at the grocery store if my kids request my famous zucchini bread muffins with apples and carrots.

But I HATE that my family tires of zucchini so quickly!! Just when I’m in the flow of taking advantage of sales and dreaming of all-things-zucchini-recipes, they’re like, “Mom, we’re done. No more zucchini for a while.”

Friends, that’s where my healthy chocolate zucchini bread recipe is a lifesaver!!

Chocolate Zucchini Bread

First, there’s zero guilt with this recipe. It’s naturally sweetened and uses vegetables. How can you go wrong with that for breakfast?!

Second, it’s freezer-friendly. Go ahead – bake up ALL THE CHOCOLATE ZUCCHINI BREAD now and freeze it for later when everyone else has gotten over their “I’m tired of zucchini” phase.

Third, this lends well to a 2x or 3x batch. Make extra, bless the neighbors, and revisit my second point above if you still have some left.

Ingredients for Chocolate Zucchini Bread

The list might seem long, but it’s really your basic ingredient list for any quick bread recipe:

How to Make Chocolate Zucchini Bread

Step 1. Line a colander with a tea towel or a thin kitchen towel. Shred the zucchini using a box grater into the colander and sprinkle with the salt. Let it sit for 10 minutes while you continue with the recipe.

Step 2. Preheat the oven to 350F. Line an 8”x4” or 9”x5” loaf pan with parchment paper and set aside.

Step 3. In a large bowl or the bowl of a stand mixer, combine the coconut oil, honey/maple syrup, egg, and vanilla extract. Whisk together, or mix on medium until well combined.

Step 4. Add the flour, cocoa powder, baking powder, and baking soda, and stir the dry ingredients into the batter with one or two rounds of the bowl.

Step 5. Pull up the corners of the towel and twist the zucchini so you wring out the excess moisture. Twist and wring as much as you possibly can, and then add the zucchini to the batter. Do not rinse the zucchini!

Step 6. Give the batter a few more rounds of stirring, or stir on low in a stand mixer, until everything is JUST combined.

Step 7. Pour into the prepared loaf pan and top with chocolate chips, if desired. Bake for 45-55 minutes, or until a knife inserted in the center of the loaf comes out clean (minus the chocolate chips).

Step 8. Let the chocolate zucchini bread cool completely before slicing.

FAQ’s

Tips for Making Chocolate Zucchini Bread

• The flavor of honey really comes through in this recipe. If that bothers you, I recommend splitting the sweetener so it’s 50/50 honey and maple syrup.
• This bread freezes REALLY well. Bake as directed and let it cool completely. Slice as desired, and then wrap twice to prevent freezer burn. Then you can pull out and thaw as many – or as few – slices as you’d like.
• Easy for double or triple batches. I like to make double or triple batches back to back so each batch gets the right amount of ingredients. You still save time though, because all the ingredients are already out, and you still end up washing just the one bowl and spoon when you’re completely done. All the loaves can bake at the same time, but you may need to add a few extra minutes.

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Chocolate Zucchini Bread

This homemade chocolate zucchini bread is so flavorful and tasty. Try this guilt-free recipe that is naturally sweetened and uses a vegetable! Be sure to check out my other zucchini recipes like butter Parmesan zoodles and chocolate zucchini mug cake.

• Author: Tiffany
• Prep Time: 15 minutes
• Cook Time: 45-55 minutes
• Total Time: 39 minute
• Yield: 1 (9 x 5) loaf 1x
• Category: Breakfast
• Method: Oven
• Cuisine: American

Instructions

1. Line a colander with a tea towel, or a thin kitchen towel. Shred the zucchini using a box grater into the colander and sprinkle with the salt. Let it sit for 10 minutes while you continue with the recipe.
2. Preheat the oven to 350F. Line an 8”x4” or 9”x5” loaf pan with parchment paper and set aside.
3. In a large bowl, or the bowl of a stand mixer, combine the coconut oil, honey/maple syrup, egg, and vanilla extract. Whisk together, or mix on medium until well combined.
4. Add the flour, cocoa powder, baking powder, and baking soda, and stir the dry ingredients into the batter with one or two rounds of the bowl.
5. Pull up the corners of the towel and twist the zucchini so you wring out the excess moisture. Twist and wring as much as you possibly can, and then add the zucchini to the batter. Do not rinse the zucchini!
6. Give the batter a few more rounds of stirring, or stir on low in a stand mixer, until everything is JUST combined.
7. Pour into the prepared loaf pan and top with chocolate chips, if desired. Bake for 45-55 minutes, or until a knife inserted in the center of the loaf comes out clean (minus the chocolate chips).
8. Let the chocolate zucchini bread cool completely before slicing.

Notes

• * The flavor of honey really comes through in this recipe. If that bothers you, I recommend splitting the sweetener so it’s 50/50 honey and maple syrup.
• Freezes well. Easy to make 2x back to back.
• Easy for double or triple batches. I like to make double or triple batches back to back so each batch gets the right amount of ingredients. You still save time though, because all the ingredients are already out, and you still end up washing just the one bowl and spoon when you’re completely done. All the loaves can bake at the same time, but you may need to add a few extra minutes.

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