If you have an excess of summer zucchini, this whole wheat chocolate zucchini bread (or muffins) is the perfect way to use it up. Camouflaged by chocolate, it adds wonderful moisture but often goes unnoticed by those eating it. Plus this recipe is made with reduced sugar and entirely with whole wheat flour.
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Whether or not you like to eat your vegetables, this healthy chocolate zucchini muffin or loaf recipe is here to sneak some into your day!
You'll love it because it's:
- Healthier- Whole wheat, reduced sugar and sneaky vegetables, this recipe tastes like a rich chocolate cake (or cupcake) but is filled with some wholesome ingredients.
- Perfect for Using Your Excess Zucchini- You know those few weeks that happen every summer, when you have more zucchini than you know what to do with? Well, now you know.
- Tender + Moist- Zucchini provides the best texture and ensures that this loaf is never dry!
The Ingredients
- Zucchini- If using a later season, large zucchini, you will want to peel off the tough skin and remove the large seeds. Summer squash (which looks like yellow zucchini) will also work.
- Whole Wheat Flour- All purpose flour can be used instead or if you'd like a dairy and gluten free alternative, check out this oat flour zucchini bread recipe.
- Cocoa Powder- Use natural cocoa powder (not Dutch-processed) so that it reacts properly with the baking soda.
- Espresso Powder- I always include this in recipes with cocoa powder (even chocolate protein balls) as it amplifies the chocolate taste and does not taste like coffee. You can substitute ½ teaspoon of instant coffee or leave it out.
- Baking Powder + Baking Soda
- Sea Salt- Kosher or table salt will also work.
- Chocolate Chips- I typically use dark chocolate chips or occasionally cacao nibs. Feel free to substitute or use a combination of white chocolate chips, peanut butter chips, nuts or other favorite add ins. You can include up to 1 cup.
- Coconut Oil- Melted; ensure all of the other ingredients are at room temperature so that it doesn't resolidify. Avocado, vegetable or canola oil will also work.
- Plain Greek Yogurt- Another type of plain yogurt will work such as Balkan or Skyr. Or you can substitute with sour cream, pumpkin puree or applesauce.
- White Sugar- For a less refined sugar option, this recipe also works with coconut sugar. Do not use a liquid sweetener as it will affect the texture.
- As written, this recipe is not overly sweet. If you'd like, you can increase the sugar up to ⅔ cup.
- Eggs
The Method
- Combine dry ingredients. In a large bowl, whisk together all of the dry ingredients including the chocolate chips except for the sugar.
- Mix wet ingredients. In a medium bowl, whisk together the sugar, eggs, yogurt and oil.
- Combine. Pour the wet ingredients into the bowl of dry ingredients. Stir until combined.
- Add Zucchini. Fold in zucchini.
- Bake.
- Muffins: Line a muffin tin with 12 liners and fill nearly to the top with batter. Bake at 350 F for 18-22 minutes.
- Loaf: Pour the batter into a lined 8x4 or 9x4 inch loaf pan and bake at 350 F for 45-55 minutes.
- Enjoy!
Leftovers and Storage
To Store: Store leftover loaf or muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Serving Ideas
A muffin or slice of this bread is such a tasty snack on its own! Or try with:
- A scoop of ice cream
- Cream Cheese Frosting
- Almond butter or peanut butter (or as the bread in a PB and J!)
Can I use frozen zucchini?
This recipe works very well with frozen zucchini- that's how I make it most of the time! Use about 1.5 cups of frozen, shredded zucchini (it will end up being closer to 1 cup after thawing). Thaw before using and don't use the liquid that drains off from thawing.
Can you use summer squash in zucchini bread?
You bet! Summer squash behaves the same as zucchini does in baking.
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And if you liked this recipe...
...you might also like:
- Honey Spice Zucchini Muffins
- Baked Herb Tomato Zucchini
- Apple Crisp
- Honey Oat Bread (100% Whole Wheat)
Recipe Card
Whole Wheat Chocolate Zucchini Bread (Or Muffins)
Light and fluffy chocolate zucchini bread or muffins is the perfect way to use up excess zucchini. Try it topped with ice cream for dessert!
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Servings:
Calories: 202kcal
Ingredients
- 1 cup whole wheat flour
- ½ cup cocoa powder
- ¼ teaspoon espresso powder
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips
- ¼ cup coconut oil
- ¼ cup plain yogurt
- ⅓ cup granulated white sugar
- 2 large eggs
- 1 and ½ cups shredded zucchini
Instructions
- Preheat the oven to 350 °F.
- To a large bowl, add the flour, cocoa, baking soda and powder, salt, espresso powder and chocolate chips. Whisk to combine.
- Add the coconut oil to a microwave safe bowl and heat for 20-30 seconds in the microwave until melted. Whisk in the yogurt and sugar followed by the eggs and continue to stir until well combined.
- Pour the wet mixture into the flour mixture and mix until just combined. Add the shredded zucchini and with a spatula or wooden spoon, fold in to combine.
Loaf
- Grease a 9x4 (or 8x4) loaf pan or line with parchment paper or a silicone liner.
- Pour mixture into loaf pan and bake for 45-55 minutes until a toothpick in the center comes out mostly clean or the center of the loaf bounces back when pressed.
- Allow to cool for 1 hour, then remove from the pan and slice.
Muffins
- Line a muffin tray with 12 liners.
- Fill muffin liners nearly full and bake in the oven for 18-22 minutes until a toothpick in the center comes out mostly clean or the center of the muffins bounce back when pressed lightly.
- Allow to cool in the tin for 5 minutes and then move to a wire rack to cool completely.
Notes
Leftovers
Store leftover loaf in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 202kcal | Carbohydrates: 30g | Protein: 6g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 149mg | Potassium: 314mg | Fiber: 6g | Sugar: 9g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg
Did you make this recipe?Let me know what you thought in the comments below!
Amanda says
This bread is so, so good! I love how the espresso powder really brought out the chocolate flavor, and the zucchini made it super moist.
Janessa says
I'm glad you enjoyed this recipe, Amanda!
Cathleen says
My mother in law makes the best zucchini bread but never wanted to share her recipe hahah. This one tastes so close to hers, thank you so much for sharing 🙂
Janessa says
Yay, I'm glad you enjoyed this recipe, Cathleen!
Emily says
This was the perfect way to use up some zucchini from our garden! So good topped with ice cream!
Janessa says
I'm glad you enjoyed this recipe, Emily!
Andrea says
This super moist chocolate zucchini bread is going to be a huge hit in my house! Yummy!
Janessa says
Thank you for your kind review, Andrea!
Liz says
I love that this recipe used whole wheat flour! It was the perfect excuse to eat two slices at a time!
Janessa says
I'm glad you liked this recipe, Liz!
DebS says
This looks great, can't wait to try! I need gluten free. Can I sub oat flour for the whole wheat flour? Would it be a 1:1 sub? Thanks for all of your oat flour recipes, I just can't wait to try them.
Janessa says
Hi Deb! I'm currently working on an oat flour chocolate zucchini bread recipe but haven't yet quite perfected it- hoping to have it out later this spring! You can sub 1:1 for this recipe by weight but the bread turns out a bit on the crumbly side. If you make it into muffins rather than bread, they hold together a bit better though. My latest test is a version of this recipe with an additional 1/2 cup of oat flour plus an additional egg and this is a bit better so you can play with that if you'd like. Best of luck with your baking and if you haven't yet, sign up for the newsletter so that you're the first to know when the oat flour recipe is published!
Liz Stratford says
This bread is DELICIOUS. You would never know it is whole wheat and low sugar. SO chocolatey and moist. I followed the recipe to a T and wouldn't change a thing.
Janessa says
I'm so glad you liked this recipe, Liz! Thank you for your kind review.