Chocolate Zucchini Bread Recipe | Joyful Healthy Eats

This maple-sweetened chocolate zucchini bread is the perfect dessert-for-breakfast recipe. It’s loaded with shredded zucchini and chocolate in every fudgy delicious bite. It comes together quick and is easy to meal prep!

Why You’ll Love This Chocolate Zucchini Bread Recipe

If you’re looking for a freshly-baked homemade chocolate zucchini bread, this recipe will pack your mornings with sweetness.

• Great for freezing. This sweet zucchini bread is perfect for lazy mornings because you can just pop it out of the freezer.
• Better than your local bakery. There’s zucchini in the batter and the possibility for all your favorite add-ins like shredded coconut or cranberries.
• Chocolatey. You get twice the chocolatey goodness with cocoa powder and chocolate chips in this recipe.
• Wholesome. It’s made with whole wheat flour and is naturally sweetened so that you can actually eat this bread for breakfast.

What You’ll Need

Smokey maple syrup and applesauce are natural sweeteners so you don’t need to add granulated sugar. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• White whole-wheat flour – You can also use regular whole wheat flour.
• Cocoa powder – Make sure it’s unsweetened.
• Baking powder – Sieve if it’s clumped together.
• Baking soda – Don’t swap it for baking powder because it’ll make the bread taste slightly metallic.
• Salt – I prefer kosher salt.
• Ground cinnamon – If you’re not a fan of its warm spice, leave it out.
• Ground nutmeg – You can skip it, but don’t swap it for cinnamon.
• Maple syrup – Go for agave nectar or raw honey if that’s what you’ve got on hand.
• Applesauce – I prefer unsweetened applesauce. Make your own by blending 1/2 Royal Gala apple (peeled) with 1/4 cup water.
• Coconut oil – You can also use vegetable, corn, or canola oil.
• Egg – Liquid eggs are a great swap.
• Vanilla extract – Almond extract works too.
• Zucchini – Feel free to use zoodles.
• Dark chocolate chips – You can also use milk or bitter-sweet chocolate chips.

How To Make Chocolate Chocolate Chip Zucchini Bread

It’s as easy as making a box-mix chocolate cake but with fresh zucchini. Scroll to the bottom of the post for more detailed instructions.

• Prep the oven. Preheat it to 350F and grease a loaf pan with cooking spray. Set it aside.
• Mix the dry ingredients. Whisk the flour, cocoa powder, baking powder, baking soda, salt, ground cinnamon, and nutmeg in a bowl.
• Mix the wet ingredients. Whisk the maple syrup, applesauce, coconut oil, egg, and vanilla extract until smooth. Don’t add too much air into the mixture.
• Combine them. Gently fold the dry ingredients into the wet mixture until just-combined. Fold in the zucchini and chocolate chips.
• Fill it. Pour the batter into the prepared loaf pan. Tap it against the counter 2-3 times to make sure it spreads out evenly.
• Bake it. Pop it into the oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Remove it from the oven and let it cool for 10-15 minutes. Remove it from the pan. Slice, serve, and enjoy!

Tips For Success

You can make chocolate zucchini bread muffins and even add chewy cranberries to this simple recipe.

• Add dried fruits. Mix 1/4-1/2 cup dried cranberries, shredded coconut, or raisins into the batter for more texture and natural sweetness.
• Cover it. If the loaf begins to brown or burn along the top and edges before the 40-minute mark, cover it with aluminum foil and continue baking as usual.
• Stay in the middle. Don’t bake in the lowest or highest oven racks. Baking on the lowest one will burn the bottom of the loaf, while the top rack will leave it under-baked. The middle rack is where the heat’s more evenly distributed, so the baking time won’t be affected.
• Pick the right pan. Use a non-stick or ceramic loaf pan over a glass one. It also needs to be 8×4″ because if it’s larger the batter will spread out more and affect the baking time.
• Add crunch. Stir 1/4-1/2 cup chopped pecans, almonds, or walnuts into the batter for a bit of nutty crunch.
• Make muffins. Line a muffin tray with cupcake liners and fill them with batter until 3/4s full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Serving Suggestions

This tender chocolate zucchini bread with dark chocolate chips is the perfect sweet breakfast. Pair it with a glass of milk, a cup of tea, or your favorite coffee. I love it with my Iced Chai Tea Latte, Coconut Milk Thai Iced Coffee, or Sweet Cream Iced Coffee. If you prefer smoothies, try my Peanut Butter Banana Smoothie.

How To Store Chocolate Zucchini Bread

Make sure the bread’s 100% cooled before storing to prevent spoilage.

• Counter: Place it in an airtight container for up to 2 days. Keep it away from direct heat and sunlight. This method isn’t recommended if you live in a high-humidity area.
• Fridge: Store it in an airtight container, whole or sliced, for up to 7 days. Set it on the counter for 5-10 minutes before digging in so it can come down to room temperature.
• Freezer: Wrap it in plastic wrap and transfer it to a freezer bag. It can be whole or sliced. Freeze for up to 3 months. Thaw it overnight in the fridge or on the counter for 15-20 minutes.

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