Best Chocolate Zucchini Bread

I’ve always believed that hiding vegetables in chocolate is completely fair game. My kids think they’re getting dessert for breakfast, and I’m over here doing a little victory dance because they just ate their veggies. Win-win.

That’s where this chocolate zucchini bread comes in. It’s made with oats instead of flour, sweetened mostly with banana and a bit of maple syrup, and packed with shredded zucchini that literally disappears into every slice. The cocoa powder and chocolate chips make it taste like a brownie, but it’s actually healthy enough to eat for breakfast without any guilt.

Got extra zucchini from your garden? This is your answer. Not a fan of zucchini? Trust me, you won’t even taste it. You’ll just taste chocolate, and that’s exactly how it should be.

What Kind of Zucchini Should I Use?

For this chocolate zucchini bread, you’ll want to use a medium-sized zucchini that’s about 6-8 inches long. Smaller zucchinis tend to be more tender and have fewer seeds, which means less moisture and a better texture in your bread. If you only have a large zucchini on hand, that’s fine too – just make sure to squeeze out as much moisture as possible after you shred it, since bigger zucchinis can be quite watery. You can use either green or yellow zucchini for this recipe, and there’s no need to peel it since the skin will blend right in with the cocoa powder.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make based on what you have:

• Quick oats: You can use old-fashioned rolled oats instead – just blend them in a food processor for about 30 seconds until they’re finely ground. Don’t skip the oats entirely though, as they’re the base of this bread.
• Banana: If you’re short on bananas, you can use unsweetened applesauce or pumpkin puree in their place. Keep in mind this will change the flavor slightly, but it’ll still taste great.
• Maple syrup: Honey or agave nectar work just as well here. You could also use brown sugar if that’s what you have on hand.
• Milk: Any milk works – dairy, almond, oat, or soy. Just use whatever you normally keep in your fridge.
• Chocolate chips: Feel free to use dark chocolate chips, mini chips, or even chopped chocolate bars. You can also add walnuts or pecans for extra texture.
• Cocoa powder: Regular unsweetened cocoa powder is best here. Dutch-processed cocoa will work too, but stick with unsweetened to keep the recipe balanced.

Watch Out for These Mistakes While Baking

The biggest mistake when making this bread is skipping the step of squeezing out excess moisture from the zucchini, which can leave you with a dense, gummy loaf that never fully sets in the middle – use a clean kitchen towel or paper towels to wring out as much liquid as possible.

Another common error is slicing the bread while it’s still warm, which causes it to fall apart and lose its structure, so resist the temptation and let it cool completely in the pan for at least an hour.

Since this recipe uses oat flour (blended oats), make sure to blend them until they’re fine and powdery rather than coarse, as larger pieces can create an uneven texture.

Finally, check for doneness by inserting a toothpick into the center – it should come out with just a few moist crumbs, not wet batter, and keep in mind that the chocolate chips might make it look slightly underdone even when it’s perfectly baked.

What to Serve With Chocolate Zucchini Bread?

This chocolate zucchini bread is perfect for breakfast or as an afternoon snack with a hot cup of coffee or cold glass of milk. I love slicing it thick and spreading a little almond butter or peanut butter on top for extra protein and staying power. It’s also great toasted with a pat of butter melting into all those chocolatey nooks, or you can serve it alongside some Greek yogurt and fresh berries for a more balanced breakfast. Since it’s not overly sweet, it pairs nicely with a fruit salad or even a simple scrambled egg if you want something more filling.

Storage Instructions

Store: This chocolate zucchini bread stays moist for days when wrapped tightly in plastic wrap or kept in an airtight container at room temperature for up to 3 days. If you want it to last longer, pop it in the fridge where it’ll keep for about a week.

Freeze: I love freezing slices of this bread for quick breakfasts or snacks. Just wrap individual slices in plastic wrap, then place them all in a freezer bag. They’ll keep for up to 3 months, and you can grab one whenever you need it.

Serve: Let frozen slices thaw at room temperature for about 30 minutes, or warm them up in the microwave for 20-30 seconds. You can also toast slices straight from the freezer for a warm, slightly crispy treat that’s perfect with a little butter on top.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1600
• Protein: 32-38 g
• Fat: 38-46 g
• Carbohydrates: 260-280 g

Ingredients

• 2 cups Old Fashioned oats
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 cup unsweetened cocoa powder, sifted
• 1 1/4 cups ripe mashed banana
• 3/4 cup shredded zucchini, squeezed very dry
• 1/3 cup pure maple syrup
• 2 large eggs, room temperature
• 1/4 cup milk of choice
• 1 tsp vanilla extract
• 1/2 tsp espresso powder
• 1/2 cup bittersweet chocolate chips

Step 1: Prepare Pan and Preheat Oven

Preheat your oven to 350°F and grease a 9×5 inch loaf pan (or similar bread pan) with cooking spray or butter, making sure to coat the bottom and all sides evenly.

This prevents sticking and ensures easy removal once baked.

Step 2: Combine Dry Ingredients

• 2 cups Old Fashioned oats
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 tsp espresso powder

In a large mixing bowl, combine the oats, baking soda, salt, cocoa powder (sifted to remove lumps), and espresso powder.

Whisk these together thoroughly to evenly distribute the leavening agent and cocoa throughout—this ensures the bread rises uniformly and has consistent chocolate flavor in every bite.

Step 3: Blend Wet Ingredients and Combine with Dry Mix

• 1 1/4 cups ripe mashed banana
• 3/4 cup shredded zucchini, squeezed very dry
• 1/3 cup pure maple syrup
• 2 large eggs, room temperature
• 1/4 cup milk of choice
• 1 tsp vanilla extract
• dry ingredient mixture from Step 2

In a separate bowl or blender, combine the mashed banana, squeezed zucchini (it’s critical to squeeze out excess moisture or your bread will be soggy), maple syrup, eggs, milk, and vanilla extract.

Blend or whisk until smooth.

Pour this wet mixture into the bowl with your dry ingredient mixture from Step 2, and stir until just combined—don’t overmix, as this keeps the bread tender.

I like to use a food processor to blend the wet ingredients first since it creates a smoother, more integrated batter that bakes more evenly.

Step 4: Fold in Chocolate Chips and Fill Pan

• 1/2 cup bittersweet chocolate chips
• batter from Step 3

Gently fold the bittersweet chocolate chips into the batter from Step 3 using a spatula or wooden spoon, distributing them evenly throughout.

Pour the batter into your prepared pan from Step 1, smoothing the top with a spatula for even baking.

Step 5: Bake Until Set

Place the pan in your preheated 350°F oven and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter).

The bread should be set but still have a tender crumb structure.

Step 6: Cool and Serve

Remove the bread from the oven and let it cool in the pan for 10-15 minutes before turning it out onto a wire rack.

I prefer to let the bread cool completely in the pan first—this prevents it from breaking apart while still warm.

Allow it to cool completely before slicing to get clean, neat slices and to allow the flavors to fully develop.

Best Chocolate Zucchini Bread

Delicious Best Chocolate Zucchini Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 slices

Calories: 1525

Ingredients Method

Ingredients

  

• 2 cups Old Fashioned oats
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 cup unsweetened cocoa powder, sifted
• 1 1/4 cups ripe mashed banana
• 3/4 cup shredded zucchini, squeezed very dry
• 1/3 cup pure maple syrup
• 2 large eggs, room temperature
• 1/4 cup milk of choice
• 1 tsp vanilla extract
• 1/2 tsp espresso powder
• 1/2 cup bittersweet chocolate chips

Method

 

1. Preheat your oven to 350°F and grease a 9x5 inch loaf pan (or similar bread pan) with cooking spray or butter, making sure to coat the bottom and all sides evenly. This prevents sticking and ensures easy removal once baked.
2. In a large mixing bowl, combine the oats, baking soda, salt, cocoa powder (sifted to remove lumps), and espresso powder. Whisk these together thoroughly to evenly distribute the leavening agent and cocoa throughout—this ensures the bread rises uniformly and has consistent chocolate flavor in every bite.
3. In a separate bowl or blender, combine the mashed banana, squeezed zucchini (it's critical to squeeze out excess moisture or your bread will be soggy), maple syrup, eggs, milk, and vanilla extract. Blend or whisk until smooth. Pour this wet mixture into the bowl with your dry ingredient mixture from Step 2, and stir until just combined—don't overmix, as this keeps the bread tender. I like to use a food processor to blend the wet ingredients first since it creates a smoother, more integrated batter that bakes more evenly.
4. Gently fold the bittersweet chocolate chips into the batter from Step 3 using a spatula or wooden spoon, distributing them evenly throughout. Pour the batter into your prepared pan from Step 1, smoothing the top with a spatula for even baking.
5. Place the pan in your preheated 350°F oven and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The bread should be set but still have a tender crumb structure.
6. Remove the bread from the oven and let it cool in the pan for 10-15 minutes before turning it out onto a wire rack. I prefer to let the bread cool completely in the pan first—this prevents it from breaking apart while still warm. Allow it to cool completely before slicing to get clean, neat slices and to allow the flavors to fully develop.