Chocolate Zucchini Bread. Delicious, moist, chocolatey. Probably the best chocolate zucchini bread you’ll ever make. Perfect for dessert. This recipe is dairy-free and gluten-free.
This is one of my favourite dessert breads ever. It’s so soft and has the perfect texture thanks to the zucchini and chocolate chips.
It’s definitely a treat to have that is totally indulgent but you do get some fiber with the added zucchini!
I love baking this bread in the colder seasons when I want to the oven to warm up my house. The house also smells amazing after you make this gorgeous dessert bread.
This recipe was adapted from Once Upon a Chef’s Chocolate Zucchini Bread but I made it gluten-free and dairy-free.
Other Recipes You May Like!
Banana Chocolate Bread
Carrot Banana Bread
For this recipe
You’ll need the following ingredients:
Wet
- 1/2 cup organic coconut oil
- 1/2 cup organic cane sugar
- 2 free range organic eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini, gently packed (1-2 small zucchinis)
Dry:
- 1-2/3 cups rolled oats, blended until fine in a blender
- 1/3 cup cocoa powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup dark chocolate chips
- Required: blender or food processor and loaf pan.
Give it a try!
Well I hope you give my Chocolate Zucchini Bread recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this recipe, please share it with your family and friends or on social media! Take a picture if you’ve made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
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Take care,
Christie
Chocolate Zucchini Bread
Equipment
- Required: blender or food processor and loaf pan.
Ingredients
Wet
- 1/2 cup organic coconut oil
- 1/2 cup organic cane sugar
- 2 free range organic eggs
- 1 tsp vanilla extract
- 2 cups shredded zucchini gently packed (1-2 small zucchinis)
Dry
- 1-2/3 cups gluten-free rolled oats blended until fine in a blender
- 1/3 cup cocoa powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup vegan dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease your loaf pan with coconut oil.
- Melt your coconut oil for 30 seconds in a microwave safe bowl. Add into a large mixing bowl with cane sugar. Mix until well combined. Then add eggs and vanilla extract.
- In a blender, blend oats into a fine flour. Then add cocoa powder, salt, baking powder, baking soda and blend until well combined. Add this into your wet batter and mix.
- Mix in shredded zucchini and half of your chocolate chips (saving half to sprinkle on top of your bread). The mixture will be very thick. Pour batter into your pan and smooth out the top. Sprinkle with remaining chocolate chips.
- Bake for 70-80 minutes until your inserted toothpick comes out 90% clean. Any cleaner and the bread will be over cooked and dry.
This looks so delicious, Christie! I love the addition of the zucchini – very clever! And can never resist chocolate 🙂
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!
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!