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wyldflour

August 22, 2016

Healthy Chocolate Zucchini Bread

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This healthier chocolate zucchini bread is rich, fudgey, filled with chocolate chips, and a couple healthier twists!

Chocolate Zucchini Bread

Because CHOCOLATE. And because David hates zucchini. (Wha?) But Chocolate Zucchini Bread? I plan on having this for breakfast. And a snack. Annnnnd dessert. With a glass of milk.  This bread is the perfect answer to not TOTALLY killing my macros when I’m hit hard with the chocolate cravings.

Chocolate Zucchini Bread

David and I planted a vegetable garden this year. The zucchini plant was the center of much debate. We had limited space and were trying to decide which vegetables would grace our dinner table this summer. I very much wanted a zucchini plant. (This may have been motivated by the visions of Chocolate Zucchini Bread dancing in my head.) David warned me it would be huge. He told me it would take over our little garden plot, block out the sun, and overwhelm our poor tomatoes, peppers, and blueberries. He ADMONISHED me, saying we would have zucchini everywhere . . .

. . .

So we got a zucchini plant. (I love him.) And yes folks. We have a LOT of zucchini.

This rich, moist, fudgey bread is the perfect answer. And even though David is not a huge zucchini fan, chocolate zucchini bread wins him over every time.  (Then again, so do banana macadamia nut muffins and blueberry swirl muffins.  He’s just a baked goods-kinda guy, I guess.)

I plan on enjoying this all weekend while snuggled in a blanket on my balcony. And YES! You read that right. A blanket. I can see Fall peeking its nose around the corner and I cannot wait for apple-everything, pumpkins, cinnamon, red leaves, and mountain breeze. But for the moment, I will take my chocolate with that last hint of a zucchini-stuffed summer.

Cheers!

Chocolate Zucchini Bread
How do you make chocolate zucchini bread healthier?

This zucchini bread needs less oil and sugar than your typical quick bread, thanks to the zucchini and yogurt.  If you are trying to be extra healthy, you can leave the chocolate chips out or swap them for dairy-free chocolate chips or dark chocolate chips as a compromise.

Should I peel the zucchini before using it to make bread?

You don’t need to peel the zucchini before you use it, since it will cook through in the oven.  Just use the biggest hole cheese grater that you have to grate the zucchini.  If you try using a small one, the zucchini may dissolve into mush and water.  To remove some of the water, I placed the zucchini on top of three stacked paper towels.  Then I just folded in the corners and lightly squeezed.  The zucchini shreds should still feel wet when you throw them into the batter, but they shouldn’t be dripping.

Do you serve chocolate zucchini bread cold or warm?

Both! I love a slice cold out of the refrigerator. But I also love zapping it in the microwave for about 10-15 seconds, and accompanied by a glass of milk. The chocolate chips just start to melt, which only enhances the gooey decadence of this bread.

Should I use dark, semi-sweet, or milk chocolate chips in this chocolate zucchini bread?

I prefer semi-sweet, but it is dealer’s choice! Whichever kind you prefer will work.

Can I bake this recipe into chocolate zucchini muffins?

Yes – with some tweaks! Check out my recipe for the healthier chocolate zucchini muffin version. (Which, FYI, also helps with portion control.)

How do I make this chocolate zucchini bread gluten-free / paleo / dairy-free?

Two options! Many of my readers have made their own crafty substitutions, noted below in the comments. I have also made a gluten-free, paleo, and dairy-free chocolate zucchini bread that you should try!

Chocolate Zucchini Bread

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Gluten-free, paleo, and dairy-free chocolate zucchini bread
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mikaela | wyldflour

12 3/4-inch slices

Healthy Chocolate Zucchini Bread

20 minPrep Time

40 minCook Time

1 hrTotal Time

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4.8 based on 22 review(s)

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Ingredients

  • 1 cup all purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup semi-sweet chocolate chips
  • 2 large eggs
  • ¼ cup canola or vegetable oil
  • ¼ cup plain greek yogurt (nonfat or whole)
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini
  • Extra chocolate chips for topping

Instructions

  1. Move the oven rack to just below the mid-way point. Preheat the oven to 350 degrees Fahrenheit. Prepare a loaf pan by buttering it or spraying it with nonstick spray.
  2. Shred the zucchini using a large hole cheese grater. Lightly squeeze the zucchini with paper towels so that the zucchini is not dripping, but so that it is still moist.
  3. Mix flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips in a large mixing bowl.
  4. In a separate small bowl (or glass measuring cup), whisk together eggs, oil, yogurt, sugar, and vanilla until smooth.
  5. Use a fork to mix the egg/sugar mixture into the dry ingredients, stirring until fully incorporated, and there are few lumps.
  6. Use a spatula to fold in the zucchini, pushing the dough around to make sure the zucchini is evenly spread throughout. Pour the batter into the prepared loaf pan, scraping down the sides. Loosely scatter chocolate chips on top of the batter to your liking. (I probably use about ½ cup.)
  7. Bake for 40-50 minutes, until an inserted toothpick comes out clean. Remove from oven and let cool, in the pan, on a wire rack. When it is cool enough to handle the pan, tip bread out onto wire rack. It should slide out easily.
  8. Slice and serve! This bread can be wrapped in tin foil or placed in a plastic bag and stored in the refrigerator. It can also be sealed in a plastic bag (after it is completely cool to the touch) and stored on the counter.

Notes

PS: For those who asked, I use this Wilton loaf pan and the bread comes out clean every time. But if you don't have a loaf pan, you can also make chocolate zucchini muffins.

For those with allergies or special diets, check out my gluten-free, dairy-free, paleo chocolate zucchini bread.

7.8.1.2
1
https://www.wyldflour.com/healthy-chocolate-zucchini-bread/
wyldflour

Nutrition

Calories

507 cal

Fat

2 g

Carbs

100 g

Protein

16 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Chocolate Zucchini Bread Nutrition

Disclaimer:  Note that the above links may include affiliate links, from which I make a small percentage. However, I personally use the above products and will only recommend something I continue to use, myself. My opinions are 100% my own. Check out my full policies here. 

Healthy Chocolate Zucchini Bread
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Filed Under: All Recipes, Baked Goods, Breads, Dessert, Seasonal - Summer, Special Diet-Vegetarian Friendly

Reader Interactions

Comments

  1. mobasir hassan says

    April 4, 2022 at 6:41 am

    Truly appreciate the way you made this wonderful recipe. Everything is so nicely describe that really helped me.
    ★★★★★
    Reply
  2. Madison says

    March 17, 2022 at 6:21 pm

    Can you substitute almond flour to make it lower in carbs?
    Reply
  3. Barb says

    March 8, 2021 at 10:22 am

    Hi! I was wondering how many servings would be in a standard loaf pan? I saw the nutrition info, thanks for that! This was delish! Everyone devoured it!!
    ★★★★★
    Reply
    • Mikaela says

      March 9, 2021 at 4:25 pm

      Hi Barb! I'm so glad you enjoyed it! The nutrition info is based one 3/4-inch slice; I usually get 12 slices out of one loaf!
      Reply
  4. Judy says

    January 26, 2021 at 12:59 pm

    I was wanting to make a chocolate zucchini bread and chose yours because the bread looked so moist and delicious. I'm so glad I did! I used sour cream instead of yogurt, grapeseed oil, and Hershey's dark cocoa powder (which I think is a mix of Dutch and regular cocoa). I did a mix of dark and milk chocolate chips and chopped them. I grated the zuchini pretty small but not so small it was mush so that I wouldn't see it in the bread. It pretty well. Not too sweet and just perfect. I waited half an hour after it came out of the oven and I ate 3 slices because it was so good!!! It's a keeper for sure. Thank you for sharing.
    ★★★★★
    Reply
    • Judy says

      January 26, 2021 at 1:05 pm

      *edit typo* It turned out pretty well. Also, forgot to comment that I added 1/2 tsp of espresso powder to enhance the chocolate. :)
      Reply
    • Mikaela says

      February 2, 2021 at 2:23 pm

      I'm glad you loved it as much as we do!
      Reply
  5. Alison says

    September 28, 2020 at 2:27 pm

    This was amazing! It was rich and moist, but not overly sweet. I had to stop myself from eating it all!
    ★★★★★
    Reply
    • Mikaela says

      October 8, 2020 at 5:17 pm

      So happy you liked it!
      Reply
  6. Amanda says

    August 10, 2020 at 8:40 am

    What a great recipe!! I made this recipe gluten-free and vegan and oil free - it was amazing! Instead of a loaf I made muffins and they are the moistest muffins I have ever baked.
    Reply
    • Mikaela says

      August 14, 2020 at 7:33 pm

      Hi Amanda - so glad you enjoyed it!
      Reply
  7. Evelyn Brown says

    July 27, 2020 at 11:22 pm

    Going to make this tomorrow...looks delicious. As for the Canola oil...it is not healthy, in fact it is genetically modified. A better oil would be grape seed or coconut. Thank you!!
    Reply
    • Mikaela says

      July 28, 2020 at 9:55 am

      Hi Evelyn! Not all of canola oil is from genetically modified seed. Check for "Non-GMO Project Verified Canola Oil" or Organic Canola Oil, which I know you can find at least at Sprouts! If you're going to substitute it, I would use grapeseed oil, since coconut oil bakes up a little differently! If you want to use coconut oil, then check out this paleo version of chocolate zucchini bread: https://www.wyldflour.com/double-chocolate-zucchini-bread-paleo-gf/
      Reply
    • Barbra Cohn says

      September 28, 2020 at 11:28 am

      Or avocado oil.
      Reply
  8. Roxanna Westlake says

    February 17, 2020 at 12:58 pm

    This blog about Healthy Chocolate Zucchini Bread helps me a lot in my diet. You can have the best Custom Keto Diet plan here: https://s96.me/keto-diet Kiss you all!
    Reply
  9. Celeste says

    September 19, 2019 at 8:34 pm

    So, I've never made zucchini bread before. I made this and it didn't turn out at all, the mixture wasn't even pourable once I mixed it and I was wondering why? I double check everything and I did the right measurements. Would it matter that I pre-shredded my zucchini a few days prior and it sat in the fridge? Or maybe my high altitude? I'm. Definitely up for a second try.
    Reply
    • Mikaela says

      September 22, 2019 at 8:08 pm

      Oh no! I'm so sorry it didn't work for you, Celeste! The only thing I can think of is that this batter gets lots of its moisture from the zucchini. The zucchini shreds shouldn't be dripping wet, but they should definitely be wet--i.e., if you pick them up with your hands, your hands should be damp with a little bit of water on them. It's possible the zucchini dried out in the fridge? I have never tried shredding ahead of time. The resulting batter will be thick, but if you tip the bowl it should kind of ooze. High altitude shouldn't affect this bread--I live in Denver, about a mile up. ;) I hope it works for you!
      Reply
      • Elise says

        November 7, 2019 at 3:57 pm

        Hello! I made this bread and while it was very chocolately and moist, it didn’t really rise...was pretty dense. Any idea why?
        Reply
  10. Helen says

    August 10, 2019 at 8:31 am

    Can you make the healthy chocolate zucchini bread without the yogurt?
    Reply
    • Mikaela says

      September 5, 2019 at 3:39 pm

      Hi Helen - others have substituted sour cream or a non-dairy yogurt with good results!
      Reply
  11. Sherry says

    July 25, 2019 at 4:57 am

    Can you put walnuts in this recipe without it being too moist/oily?
    Reply
  12. Claudia says

    July 23, 2019 at 12:49 pm

    I made this recipe last night. I have nothing to show for my effort. Literally. Nothing. Only four of us in the house and this bread didn't make it to see the light of day. My family LOVED it! It was moist and delicious. I didn't have Greek yogurt so I used sour cream, I used dutch processed cocoa because it is what I had on hand. I also threw in 1/2 cup of finely ground pecans. I've already shared your site and this recipe, with a few friends. Printing it out and giving it with the abundance of zucchini from my garden to my friends and neighbors. Thank you Mikaela for such a winner for my recipe collection!
    ★★★★★
    Reply
    • Mikaela says

      September 5, 2019 at 3:37 pm

      Lol. I'm so glad you all enjoyed it!
      Reply
  13. Gina says

    July 23, 2019 at 7:23 am

    Can i use dutch-processed cocoa powder? Thank you! Gina
    Reply
    • Mikaela says

      September 5, 2019 at 3:37 pm

      Hi Gina - Sorry for the late response. I haven't personally tried it, but others have substituted dutch processed cocoa and it worked out just fine!
      Reply
  14. Denise says

    June 29, 2019 at 6:09 pm

    Making this for the second time...so yummy and not overly rich. It was a hit at my house. I'm sharing this loaf with my neighbors. We take turns making delicious dishes for one another. Thank you for the recipe. I'm looking forward to trying some of your others. God bless.
    ★★★★★
    Reply
  15. Laura Pajot says

    February 17, 2019 at 8:23 pm

    Can you please expand the nutrition info, please? Rita is on dialysis and needs to reduce and track her Potassium, and we need to know how much Phosphorus is in her food so she can take the appropriate amount of Phosphorus binders to reduce it to almost zero. Healthy eating often adds things like black beans and avocado, which are very high in Potassium. I'm thinking this chocolate zucchini bread/cake would be good to try, as it only has a small amount of yogurt and chocolate in it, both high in Potassium, but I can't tell without the nutritional information!,
    Reply
    • Mikaela says

      March 4, 2019 at 8:22 pm

      Hi Laura! Because precise nutrition information is so important for Rita's health, I would recommend plugging in your exact ingredients (including brand) to determine the nutrition information! I've included the basic nutrition information at the bottom of this post, but your exact ingredients may differ slightly!
      Reply
      • Milly Sinclair says

        August 23, 2022 at 5:54 pm

        I use olive oil , whatever yogurt or sour cream I have on hand and one 100g bar of 70% chocolate. It is hands down the best, easiest to make chocolate zucchini bread ever!
        ★★★★★
        Reply
  16. Lauren Bee says

    February 13, 2019 at 11:20 am

    I found this bread to be quite dry except where there was a chocolate chip. I baked 40 min. I didn’t overmix the batter, and I didn’t remove any moisture from the zucchini. I bake lots of lighter sweet breads so I’m not sure what happened. It was more like a dry chocolate cake and I prefer moist baked goods.
    ★☆☆☆☆
    Reply
    • Mikaela says

      March 4, 2019 at 8:26 pm

      Hi Lauren, I'm sorry to hear that! I've never had this happen, so I'm not sure what went wrong. The only thing I can say is using fresh zucchini that has plenty of moisture is very important! (If you did not remove any moisture at all, they should have been dripping wet.) Better luck next time!
      Reply
  17. Wendy Sprague says

    October 19, 2018 at 1:22 pm

    Delicious! It is especially good warmed up so the chips are melty. I didn't have enough chocolate chips, but it is enough to make it indulgent. I don't know if this is actually healthy but it is healthier that other recipes. I will definitely make this again.
    ★★★★★
    Reply
    • Mikaela says

      October 19, 2018 at 8:15 pm

      So glad you loved it! Guess I should have gone with "Healthier" instead of "Healthy," huh? :D
      Reply
  18. Angela says

    August 29, 2018 at 9:54 pm

    This is REALLY delicious! 😋 Thank you!!!
    ★★★★★
    Reply
    • Mikaela says

      September 3, 2018 at 7:34 pm

      Yay!
      Reply
  19. Jane says

    August 28, 2018 at 10:54 am

    Delicious! This recipe is very simple to make and tastes delicious. I didn't use a full 1/2 cup of sugar (just a little less), and I used vanilla greek yogurt for the yogurt. I will definitely make this again! So moist and flavorful
    ★★★★★
    Reply
    • Mikaela says

      August 28, 2018 at 10:41 pm

      Thanks, Jane! So glad you liked it!
      Reply
  20. Betsy says

    August 25, 2018 at 8:56 am

    Any suggestions or changes for high altitude?
    Reply
    • Mikaela says

      August 27, 2018 at 7:08 pm

      Hi Betsy! I've made this bread at both low and high altitude with no changes and it works well! (I feel ya. I live in Denver.)
      Reply
  21. Ashley says

    August 11, 2018 at 12:23 pm

    We don’t do dairy can I substitute the yogurt for applesauce unsweetened or something else?
    Reply
    • Mikaela says

      August 12, 2018 at 9:50 pm

      Hi Ashley! First, I would try substituting a dairy-free yogurt, like coconut or almond milk yogurt!
      Reply
  22. Michelle M says

    August 10, 2018 at 10:30 pm

    Any way to substitute the flour to coconut flour or almond flour?
    Reply
    • Mikaela says

      August 12, 2018 at 9:55 pm

      Hi Michelle! I have not tried this with coconut or almond flour, though I know that Bob's Red Mill gluten-free 1:1 baking flour works well! If you do have a go at it, I would use a combination of the two flours--coconut flour is VERY absorbent! Let me know how it goes!
      Reply
  23. Cyrelle says

    July 19, 2018 at 6:18 pm

    Just tried this out after trial and error w different recipes and I can say this one is my favorite! The search has ended. this is my go-to recipe now. posting this on my go-to recipes!
    Reply
  24. Tarysa says

    July 11, 2018 at 10:52 am

    I made this last night and it was fantastic! I substituted sour cream for the Greek yogurt because that’s what i had in my fridge and it was still so yummy! I will definitely be making this again.
    ★★★★★
    Reply
    • Mikaela says

      July 11, 2018 at 8:07 pm

      So glad you loved it! Definitely one of my top favorite recipes!
      Reply
  25. TB says

    July 1, 2018 at 12:52 pm

    I just made this and you can't see or taste any zucchini. I used vanilla Greek yogurt (finally a Greek yogurt I like!) And its wonderful! This is perfect to help my sweet tooth while dieting - because vegetables!! Lol!
    Reply
    • Mikaela says

      July 2, 2018 at 8:30 am

      Exactly! Lol. This is my go-to treat when I'm ... ahem ... eating "healthy."
      Reply
  26. Drema says

    June 29, 2018 at 5:50 pm

    I have never made a chocolate zucchini bread before. This looked so luscious I just had to try it. Its in the oven now. Will let u know what I think of it.
    Reply
    • Mikaela says

      July 2, 2018 at 8:29 am

      Hope you love it! Chocolate zucchini bread is a personal favorite of mine!
      Reply
  27. Jodi says

    April 20, 2018 at 11:25 am

    Mikaela this was amazing! I've been caring for a couple picky 4-year olds and they gobbled these up. I felt so accomplished getting vegetables into them - lol! I made this gluten free by using an all-purpose gluten free flour, 1 tsp baking soda, 1/2 tsp baking powder, an extra egg (3 in total), and 1/8 tsp xanthan gum. NO ONE could tell they were gluten free. This is a keeper. Thank you!
    ★★★★★
    Reply
    • Mikaela says

      April 27, 2018 at 10:29 am

      So glad you (and the picky kids) loved it!
      Reply
  28. Nicole Bednarz says

    April 2, 2018 at 9:31 am

    Just made this, this morning and it was delicious! So good and my kids won't know. And my husband loved it and said to make it again!
    ★★★★★
    Reply
    • Mikaela says

      April 3, 2018 at 10:21 pm

      Thanks, Nicole! So happy your family loved it! Chocolate zucchini bread is becoming a staple in our family!
      Reply
  29. Kayla says

    March 22, 2018 at 7:06 pm

    Is this batter suppose to be a thick batter?
    Reply
  30. Edward says

    March 20, 2018 at 4:05 pm

    In one of the pics you can SEE the zucchini. I need to hide it completely from my husband who thinks he hates zucchini. Any suggestions?
    ★★★★★
    Reply
    • Mikaela says

      March 20, 2018 at 5:18 pm

      LOL! First, maybe use a food processor to grate the zucchini, so that the shreds are as small as possible??? Second, try to plead with him that my husband hates zucchini but always loves this bread??? Third, rejoice in the fact that you have an entire loaf of chocolate zucchini bread to yourself. :) May the odds be ever in your favor!
      Reply
    • Madiha says

      August 24, 2019 at 9:56 am

      What can I substitute the yogurt for? My daughter has a milk protein allergy and where I live it’s not easy to find dairy free yogurt.
      Reply
  31. Philippa says

    February 19, 2018 at 3:15 am

    Oh my goodness, this cake is delicious! I made it this afternoon and I keep sneaking back to have some more. It’s so chocolatey and moist. I love it!
    ★★★★★
    Reply
    • Mikaela says

      February 22, 2018 at 1:28 pm

      Thank you! So happy you like it! One of my top favorites!
      Reply
  32. Lynn Gabriel says

    February 16, 2018 at 1:42 am

    Hi Mikaela, I live in England and am new to the world of baking. How much is a cup? I only remember pounds and ounces from my school days lol!
    Reply
    • Mikaela says

      February 16, 2018 at 9:32 pm

      Hi Lynn! I always wish that the darn U.S. would switch over to the traditional measurements. It would make life so much easier! The weight of a cup depends on what you're weighing! 1 cup of flour weighs about 120 grams or 4 1/4 ounces! 1 cup of liquid is equal to 8 ounces!
      Reply
      • Lynn says

        February 17, 2018 at 4:34 am

        Thanks Mikaela, that makes so much more sense to me! Can't wait to try it and sneak some veg into my vegetable hating husband's diet!
        Reply
        • Mikaela says

          February 17, 2018 at 10:09 pm

          Yay for sneakiness! Lol. (I chop mushrooms into tiny little pieces to sneak them into soups for my husband...) Let me know how you like it!
          Reply
  33. Donna says

    February 15, 2018 at 7:17 pm

    Mikaela, thank you for posting this recipe. I can't wait to try it this weekend! it's great that the nutritional information is posted, however, would you please advise how many servings are in a loaf? thank you so much!
    Reply
    • Mikaela says

      February 16, 2018 at 9:30 pm

      Hi Donna! 1/12th of the loaf is a serving size!
      Reply
  34. Chelsea says

    January 27, 2018 at 8:27 am

    Hi! I am trying to eat healthier and incorporate more vegetables into my diet or substitute for my sweet tooth. I've been trying out zucchini recipes lately and have enjoyed it, and came across this recipe on pintrest. Absolutely DELICIOUS! Not too sweet, and came out perfectly moist. I'll be using this again for sure!
    ★★★★★
    Reply
    • Mikaela says

      January 28, 2018 at 3:54 pm

      Yay! So happy you enjoyed it!
      Reply
  35. Chelsea says

    November 12, 2017 at 7:38 pm

    Hi Mikeala! I just tried this recipe and it was a big hit with my friends! I will definitely be making it again, thank you for sharing the recipe! Though, I did notice that my loaf was a little dry and not as moist as I was hoping it would be. Do you have any recommendations as to how I can fix this for next time? Or what I might be doing wrong?
    ★★★★★
    Reply
    • Mikaela says

      November 13, 2017 at 9:39 pm

      Hi Chelsea! I'm so glad you enjoyed the bread! There are several things you could try! First - your zucchini should be quite wet, but not dripping, since it supplies the moisture for the bread. Maybe try squeezing less moisture out of the zucchini? Second - if you were on the higher end of the cooking time last time, maybe drop the cooking time to the lower end (and even five minutes less) and start checking for a clean toothpick? Third - if you try all that and it's still a little dry for your taste, toss in another egg! Let me know how it goes!
      Reply
  36. Denise says

    October 28, 2017 at 5:33 pm

    Hi, I don't have a loaf pan. Can I bake it in a regular pan or a bundt cake pan.
    Reply
    • Mikaela says

      November 2, 2017 at 10:05 am

      Hi Denise! I would sub a bundt cake pan and start checking for doneness about five minutes early!
      Reply
  37. Lainie says

    October 27, 2017 at 10:21 am

    Thank you for providing the nutritional information it can you clarify the serving size that allows for the 28.7 carb count. Baking for a diabetic : )
    Reply
    • Mikaela says

      October 28, 2017 at 5:15 pm

      Hi Lainie! It's 1/12th of the entire loaf. (If you use a standard loaf pan, then that comes out to a 3/4-inch slice.)
      Reply
  38. Cara says

    October 19, 2017 at 6:43 pm

    Mikaela, I am a diabetic and I wonder if I keep out the chips and use Splenda blend how much if any of a difference it might make? I plan on making them muffins so they can be snacks. The carbs are too high for my pyrmid diabetes food chart for me to include with breakfast. Since they have zucchini with a glass of milk makes a perfect in between meal snack?.
    Reply
    • Mikaela says

      October 20, 2017 at 10:03 pm

      Hi Cara - I can tell you that leaving out the chocolate chips won't make a difference. But I'm afraid that the one and only time I tried baking with Splenda, it was a disaster! :( I don't have much experience with it. Here are the instructions for making this bread into muffins. Please let me know if you try it with a Splenda blend and how it turns out!
      Reply
  39. Annie O says

    September 6, 2017 at 2:01 pm

    I made these today. Followed the recipe but substituted the yogurt for lite sour cream (didn't have any yogurt) and baked in two "jumbo" muffin/cupcake pans @ 375 degrees for 23 minutes.. I doubled the recipe and it yielded 10 beautiful muffins! Look like they came from a bakery. This is a keeper!!
    Reply
    • Mikaela says

      September 7, 2017 at 10:02 am

      Excellent! Thanks for the cooking time for jumbo muffins! Makes it easy to freeze!
      Reply
      • Christy Christiansen says

        November 26, 2017 at 9:22 am

        I used sour cream too. Turned out amazing!
        ★★★★★
        Reply
        • Mikaela says

          November 27, 2017 at 9:56 am

          Awesome! Glad to hear it!
          Reply
  40. Caitlyn S. says

    August 23, 2017 at 6:46 am

    So delicious!! I was just wondering what the serving size was?
    ★★★★★
    Reply
    • Mikaela says

      August 27, 2017 at 7:21 pm

      Thanks, Caitlyn! A serving size is one slice, about 3/4 inch thick!
      Reply
  41. Dea Varner says

    August 13, 2017 at 12:14 pm

    WOW!!!! Just made this bread and it was unbelievable!!!!! Sooo delicious and moist... have been having a couple of slices every morning for breakfast! Makes me not feel so guilty eating chocolate for breakfast!!!!! Will definitely make this again!!
    ★★★★★
    Reply
    • Mikaela says

      August 27, 2017 at 7:18 pm

      I love eating this chocolate zucchini bread for breakfast! Especially after zapping it in the microwave for 10 seconds...
      Reply
  42. Megan B. says

    August 13, 2017 at 10:16 am

    YUMMMMM. If you LOVE chocolate, you can't go wrong with this recipe. Now, let's be clear here, this is NOT healthy. This is a great way to use the giant zucchini from your garden. . . and still eat chocolate.
    ★★★★★
    Reply
    • Mikaela says

      August 27, 2017 at 7:17 pm

      Thanks, Megan. Too true... guess this should say "healthier-than-the-full-fat-original-deal" chocolate zucchini bread? Lol.
      Reply
  43. Christy says

    August 2, 2017 at 7:56 pm

    Just finished my bedtime snack munching on this tasty bread...and guess what I'll be having for breakfast? Turned out very well!! I even skimped on the sugar and subbed in a portion of wheat flour. Thanks for sharing!,
    Reply
    • Mikaela says

      August 2, 2017 at 11:48 pm

      Awesome! I most definitely approve of this bread as a breakfast food! (I also make the muffin version so that I can more easily have freezer-ready breakfasts!)
      Reply
      • Debbie says

        August 25, 2017 at 9:46 am

        How long do you bake the regular sized muffins for? Just discovered this recipe and can't wait to try
        Reply
        • Mikaela says

          August 27, 2017 at 7:23 pm

          Hi Debbie! Fill each cup about 3/4 of the way full and bake 20-22 minutes at 375 degrees Fahrenheit! (I freeze them in muffin form all the time and they heat up in the microwave perfectly!)
          Reply
  44. Lisa A says

    July 29, 2017 at 8:49 pm

    I made this with whole wheat flour, coconut oil. coconut sugar and it turned out really good! Moist and delicious!
    Reply
    • Mikaela says

      August 1, 2017 at 9:20 pm

      Yay! I have been SO into coconut sugar lately so now I am definitely going to have to give it a try!
      Reply
      • Morela says

        April 25, 2020 at 6:02 pm

        Hi!! :) i Made this bread and it was awesome, i wanna make it again using coconut sugar, should i use the same amount as the original recipe? Also, can i use coconut flour? Thank you!
        Reply
        • Mikaela says

          April 30, 2020 at 2:24 pm

          Hi! So glad you liked it! I have not personally tried these substitutions, but someone else said they used coconut sugar with success. I think using coconut flour might be difficult, because coconut flour absorbs much more liquid than all-purpose flour--I would probably try at least combining coconut flour with a less absorbent flour, like almond flour? If you try it, let me know how it goes!
          Reply
  45. Victoria says

    July 26, 2017 at 4:44 pm

    I've made this twice now- it's the best zucchini bread I've ever had! I'm definitely writing it down to keep. I've been using avocado oil and a third of a cup of whole wheat flour also. It turned out great!
    Reply
    • Mikaela says

      August 1, 2017 at 9:19 pm

      Thanks so much, Victoria! So happy to hear that it works well with avocado oil and whole wheat!
      Reply
  46. LaceyEliz says

    July 9, 2017 at 8:44 pm

    These smell heavenly! They are baking away right now! I made one little change... I baked them for 20 minutes in a mini muffin pan. They will be the perfect bite size treat for a long week of choreography. Thank you for sharing your recipe!
    Reply
    • Mikaela says

      July 10, 2017 at 12:53 pm

      Ahhh - mini chocolate zucchini muffins are a great idea! I hope you love them!
      Reply
  47. Alexandra says

    June 30, 2017 at 9:41 am

    Mikaela, I'm nibbling on a piece of this bread as I write this (my family thinks it's all gone. Bwahaha) I love it and included it in a round-up of fabulous zucchini bread recipes here https://wifesense.com/10-absolutely-fabulous-zucchini-bread/ Just wanted you to know.
    Reply
    • Mikaela says

      June 30, 2017 at 10:43 am

      Thanks so much for sharing, Alexandra! I frequently take the rest of this chocolate zucchini bread to work so that I can hoard it for myself. :) :) :)
      Reply
  48. Sierra says

    May 31, 2017 at 11:38 am

    All I have is vanilla yogurt (not greek). Do you think it will work/taste good?
    Reply
    • Mikaela says

      May 31, 2017 at 12:59 pm

      Hi Sierra! I think vanilla yogurt will work just fine. Since vanilla yogurt is much sweeter than greek yogurt, the bread might be slightly sweeter. Since this bread isn't too sweet to begin with (in order to make it healthier), you should be just fine substituting for the vanilla yogurt! Let me know how it turns out!
      Reply
      • Sierra says

        June 1, 2017 at 12:46 pm

        Turned out awesome!! I had Tillamook vanilla bean yogurt in the fridge that I used in this recipe and I only put about 1/3 c sugar (I used coconut palm sugar) in instead of 1/2. I also used melted refined coconut oil in place of vegetable oil. Super yummy! It's more of a zucchini cake than bread though, according to my hubby ?
        Reply
        • Mikaela says

          June 1, 2017 at 3:40 pm

          Yay! So glad that it worked for you! My husband says the same thing, but we'll just keep telling ourselves it's bread, hmmm?
          Reply
          • Sierra Pringle says

            June 1, 2017 at 3:47 pm

            ? agreed!
  49. Karina says

    May 30, 2017 at 8:06 pm

    Could you sub the sugar for honey? And if so, would the amount be the same (1/2 cup honey)?
    Reply
    • Mikaela says

      May 31, 2017 at 9:42 am

      Hi Karina! I have not tested the recipe with honey--I know that it would not be a straight-across substitute. But here is an article that I usually reference when I am swapping honey for sugar. It may not come out perfectly, but I've found these changes usually make it work! Let me know if you end up using it - I'd love to know how it works out!
      Reply
  50. Adme says

    March 8, 2017 at 9:29 pm

    I can't wait to try this tomorrow! I'm doing MyFitnessPal right now, so the nutritional panel is helpful, except that it doesn't say what the serving size is. I don't mind to ballpark it. Thank you! Looks amazing!
    Reply
    • Mikaela says

      March 8, 2017 at 10:29 pm

      I hope you love it Adme! Sorry - the nutrition label generator I use doesn't allow for serving size yet, but the serving size is equal to the one listed in the recipe card - a 3/4 inch thick slice! This bread is pretty decadent so I find a slice, heated slightly in the microwave, is perfect for a little chocolate splurge!
      Reply
  51. Vanessa says

    February 20, 2017 at 5:52 pm

    This was by far the best zucchini bread I've ever made! Very moist and decadent, you'd never guess it was full of vegetables ?
    Reply
    • Mikaela says

      February 20, 2017 at 7:45 pm

      Thank you, Vanessa! I am so glad that you liked it! I love it when I can sneak vegetables into noms!
      Reply
  52. Mae says

    February 14, 2017 at 10:09 am

    Can the canola oil be substituted for avocado oil? I'm new to the avocado oil world! ?
    Reply
    • Mikaela says

      February 15, 2017 at 8:03 pm

      Hi, Mae! I have not tried using avocado oil, but from my quick google research, it appears that avocado oil is an okay substitute for baking!! Definitely let me know how it goes!
      Reply
      • Mae says

        February 15, 2017 at 9:15 pm

        I did use it and it turned out wonderfully!! I'm pretty obsessed with this recipe, so thanks for sharing!! :)
        Reply
        • Mikaela says

          February 15, 2017 at 10:19 pm

          Yay! I'm so glad to hear that the avocado oil worked well! I'm definitely going to have to give it a try when I'm baking, now!
          Reply
  53. Kristin says

    February 2, 2017 at 3:09 pm

    Made this today and it was fantastic! So moist with a rich chocolate flavor that wasn't sickeningly sweet. just perfect. The zucchini I had on hand yielded a little more than 1 1/2 cups so I used it all up. I also substituted the flour with Bob's Redmill 1:1 Gluten FreeFlour and the chips with Enjoy Life dairy free mini chips and all worked great. Going to try again subbing almond yogurt and coconut oil, I'll let you know how it goes! Thank you again!
    Reply
    • Mikaela says

      February 2, 2017 at 8:19 pm

      Thank you so much, Kristin!! I am so glad to hear that you liked it and that the recipe works well with gluten free flour, since I have a gluten free coworker. Definitely let me know how subbing the yogurt and oil goes!!
      Reply
  54. Joyce says

    December 16, 2016 at 11:44 pm

    I didn't know zucchini makes such a decadent cake! Wait, I didn't even know you could bake with zucchini! This looks fantastically decadent, yet it's healthy? Not possible. :D haha I'm chuckling as I read this. Terry hates zucchini too, but if I hide it...pwahahaha I must ask, how do you get abundant of zucchini? I tried growing it last year and got nada. My plants died a sad death. I even used a q-tip to manually cross pollinate it...although I think i did more damage than good? haha :)
    Reply
    • Mikaela says

      December 18, 2016 at 5:30 pm

      Hi Joyce! This zucchini bread is to. die. for. Seriously--and it doesn't require as much sugar as a chocolate cake or muffin would because the zucchini makes it sweeter! I'm so sorry about your zucchini plant (David would have been thrilled if ours didn't make it!)--and after you put in all that TLC... :( Usually those things really like to take off! Ours was in full, strong sun and lightly watered every day. It definitely LOVED the sun, so maybe you ran into one too many rainy days??? Let me know what you think of the bread!
      Reply
      • April says

        August 5, 2017 at 6:12 pm

        Is that photo of your actual zucchini bread? It looks pretty rich and I want to know what chocolate you used to get it so dark. I'm partial to dark chocolate.
        Reply
        • Mikaela says

          August 6, 2017 at 3:28 pm

          Hi April! Yes - those photos are of my chocolate zucchini bread right before I devoured it. :) I use Hershey brand unsweetened cocoa powder. And I usually use either Nestle Toll House semi-sweet chocolate chips or Ghirardelli semi-sweet chocolate chips. It is definitely rich, but you could sub dark chocolate chips if you want it even darker!
          Reply
  55. Jessica says

    December 14, 2016 at 5:25 am

    This sounds similar to a chocolate zucchini bread recipe I love to make. Will definitely give yourself a try.
    Reply
    • Jessica says

      December 14, 2016 at 5:26 am

      Sorry for the double content. At first it said it didn't go through :)
      Reply
  56. Jessica says

    December 14, 2016 at 5:24 am

    This sounds very similar to the zucchini bread I love to make. I'll definitely give yours a try.
    Reply
    • Mikaela says

      December 18, 2016 at 5:19 pm

      Thanks, Jessica! This is perfect when you feel like indulging just a bit!
      Reply

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