Chocolate Zucchini Oat Bread. Delicious, moist, chocolatey goodness! Probably the the best chocolate zucchini bread you'll ever make. Perfect when you have a sweet tooth! This can be made dairy-free and gluten-free with substitutes.
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My easy chocolate zucchini bread recipe is one of my favourite desserts ever! It's so soft, moist and has the perfect texture thanks to the zucchini and chocolate chips.
The zucchini secretly adds some fiber to this sweet treat helping to balance out the indulgence factor. You can barely taste the vegetables as zucchini is so neutral in taste. That's the number one reason why I love this baked good.
My delicious chocolate zucchini bread can be made dairy-free and gluten-free with substitutions that I share below. It's easy to make with simple pantry ingredients and perfect as a dessert or snack!
Ingredients
Please scroll down to below recipe card for exact measurements.Â
Wet Ingredients
- Coconut oil: melted or substitute with a neutral tasting oil like vegetable oil, avocado oil, canola oil. Avoid using olive oil as a substitute.
- White granulated sugar: or substitute with cane sugar
- Large Eggs
- Vanilla Extract
- Grated Zucchini: small kind
Dry Ingredients
- Rolled oats: this will be blended into a fine flour using a high power blender or a food processor. Or substitute with 1 cup of oat flour that's already pre-grounded. If you're gluten-free, make sure you're using certified gluten-free rolled oats.
- Cocoa powder
- Salt
- Baking powder
- Baking soda
- Chocolate chips: you can use milk or dark chocolate chips. I like using regular sized chocolate chips for this recipe. If you're dairy-free, substitute with vegan chocolate chips. You can find these type of chocolate chips at select grocery stores or health food stores or online.
Expert Tips
- Be gentle and use a spatula when mixing in the grated zucchini to avoid over mixing the batter or it'll become dense and less fluffy.
- Do not overbake and use the toothpick test as instructed! The toothpick should come out 90% clean with a bit of batter on it so the bread can remain moist.
How to make Chocolate Zucchini Oat Bread
- First preheat the oven to 350 degrees F. Grease a loaf pan with coconut oil on a clean paper towel or line the loaf pan with parchment paper.
- Then slice the ends of the washed zucchinis. No need to peel them. Use a box grater and grate the zucchinis using the larger holes and set aside. If you have a food processor with a grating blade, you can use that to make it easier.
- Next in a high power blender, blend rolled oats on high until you have a fine flour and set aside. If you're using oat flour, skip this step and substitute with 1 cup of pre-grounded oat flour.
- In a large mixing bowl, add melted coconut oil and sugar. Whisk until combined. Then add eggs and vanilla extract and mix until combined.
- In another large bowl, whisk together oat flour, cocoa powder, salt, baking powder, baking soda until combined. Add this to your wet batter and mix until combined. Do not overmix or this causes the loaf to become dense.
- Next mix in shredded zucchini and only add half of your chocolate chips with a spatula. The mixture will be very thick, which is normal. Pour bread batter into your pan and smooth out the top with a spatula.
- Then evenly sprinkle remaining chocolate chips on top.
- Bake for 55-60 minutes until an inserted toothpick comes out 90% clean. You don't want the toothpick to come out completely clean or the bread will come out too dry. It should still be moist.
- Place the loaf pan on a wire rack and let the bread sit in the pan for 10 minutes to cool down.
- Then run a knife around the edges of the loaf. Remove from the pan and transfer bread to a wire rack to cool down.
- Lastly slice and serve to enjoy warm or at room temperature.
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container wrapped in plastic wrap at room temperature.
To reheat, microwave each slice for 20-40 seconds.
Other dessert recipes you may like
- Protein Chocolate Chip Blondies
- Dairy-free Vanilla Bundt Cake
- Dairy-free Castella Cake
- Vegan Apple Galette
- Vegan Cinnamon Oat Cookies
- Vegan Raw Bars
📖 Recipe
Easy & Simple Chocolate Zucchini Oat Bread
Ingredients
Wet Ingredients:
- ½ cup coconut oil melted (or sub with a neutral tasting oil)
- ½ cup white granulated sugar or sub with cane sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups zucchini washed and dried
Dry Ingredients:
- 1 â…” cups rolled oats or substitute with 1 cup pre-grounded oat flour. (If you're gluten-free make sure these are gluten-free oats)
- â…“ cup cocoa powder
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup chocolate chips (or substitute with vegan chocolate chips if you're dairy-free)
Instructions
- Preheat the oven to 350 degrees F. Grease a loaf pan with coconut oil on a clean paper towel or line the loaf pan with parchment paper.
- Slice the ends of the washed zucchinis. No need to peel them. Use a box grater and grate the zucchinis using the larger holes and set aside. If you have a food processor with a shredding blade, you can use that to make it easier.
- In a blender, blend rolled oats on high until you have a fine flour and set aside. If you're using oat flour, skip this step and substitute with 1 cup of pre-grounded oat flour.
- In a large mixing bowl, add melted coconut oil and sugar. Whisk until combined. Then add eggs and vanilla extract and mix until combined.
- In another large bowl, whisk together oat flour, cocoa powder, salt, baking powder, baking soda until combined. Add this to your wet batter and mix until combined. Do not overmix or this causes the loaf to become dense.
- Mix in shredded zucchini and only add half of your chocolate chips with a spatula. The mixture will be very thick, which is normal. Pour bread batter into your pan and smooth out the top with a spatula.
- Evenly sprinkle remaining chocolate chips on top.
- Bake for 55-60 minutes until an inserted toothpick comes out 90% clean. You don't want the toothpick to come out completely clean or the bread will come out too dry. It should still be moist.
- Place the loaf pan on a wire rack and let the bread sit in the pan for 10 minutes to cool down.
- Then run a knife around the edges of the loaf. Remove from the pan and transfer bread to a wire rack to cool down.
- Slice and serve to enjoy warm or at room temperature.
- Storage & Reheating: Leftovers will last up to 4 days stored in an airtight container wrapped in plastic wrap at room temperature. To reheat, microwave each slice for 20-40 seconds.
Seema
Thanks for sharing this recipe, Christie, I'm excited to try it! I have oat flour (already in flour form), and wondered if you knew what the conversion might be in your recipe? So, how many cups of oat flour emerges from 1 and 2/3 cups of rolled oats...?
christieathome
You're welcome Seema! It will equate to 1 cup of oat flour 🙂 Hope this helps!
Sue
Made this just like the recipe, except in an individual brownie pan. It only took 18 minutes to cook and they were sooo good. This recipe is a keeper!
christieathome
So glad to read this Sue! Happy you enjoyed my recipe and I hope you enjoy it for many times to come 🙂
Nancy
This is the best gluten free treat ever! Thank you so much!
christieathome
I'm so happy to read this! Thanks for making my recipe, Nancy!
Jennifer Watson
Oh my goodness! This is definitely my new favourite recipe. Only change I made was instead of sugar I used honey. It is so moist, and full of flavour!
christieathome
Thank you so much for making my recipe Jennifer! I am so glad you enjoyed it 🙂 It's one of my favourite baked goods ever!
Heidi | The Frugal Girls
That was such a great idea to make your own homemade oat flour... and those dark chocolate chips are simply too good to resist!
Eileen
This was delicious. I will definitely make it again. But 70 minutes was way too long for mine. It was done in about 40 minutes.
christieathome
Thanks so much for letting me know! Glad you enjoyed the recipe.
Katherine | Love In My Oven
This lovely chocolatey bread reminds me of a zucchini bread that I grew up eating. My Mom always made it, and it was the only time I didn't complain about eating zucchini! You can't even taste it, plus it adds so much moisture. Looks amazing, Christie!
Katerina
I love that you've managed to squeeze two cups of zucchini into this lovely chocolatey bread, Christie! As you know, we have so much zucchini in summer, that I am sure this recipe will definitely come in handy. I love the softness and fluffy texture that zucchini gives to all baked goods and this looks absolutely perfect!
Alex
This looks so delicious, Christie! I love the addition of the zucchini - very clever! And can never resist chocolate 🙂