Easy & Simple Chocolate Zucchini Oat Bread

featured image chocolate zucchini oat bread

Easy & Simple Chocolate Zucchini Oat Bread

Soft, moist and delicious chocolate bread with zucchini that you can't even taste! This easy chocolate zucchini oat bread is a great dessert or snack made with simple ingredients. I also share how to make this dairy-free and gluten-free with substitutes in the Ingredients section below.

5 from 7 votes

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert

Cuisine American

Servings slices

Calories per serving 334 kcal

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
1 ⅔ cups rolled oats or 1 cup of oat flour (or substitute with certified gluten-free rolled oats for a GF version)
⅓ cup cocoa powder
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup chocolate chips milk or dark ones both work (or substitute with vegan chocolate chips for a dairy-free version)

Instructions

Preheat the oven to 350 degrees F. Line a loaf pan with enough parchment paper and set aside.
Remove the ends of a unpeeled zucchini. Grate the zucchinis on a box grater using the largest setting and set aside. If you have a food processor with a grating blade, you can also use that.
Next 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 ground oat flour.
In a large mixing bowl, whisk together melted coconut oil and sugar until combined. Then add eggs and vanilla extract and mix until combined. Set aside.
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 just until combined but do not over mix.
Next mix in grated zucchini and half of the 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 of the batter.
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 and not 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 into 9 pieces and serve to enjoy warm or at room temperature.

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