Baked goods might be the key to happiness. Add some chocolate to the experience and you can practically see the stress of the day disappear. I dare you to stay in a bad mood when there’s Triple Chocolate Zucchini Bread on the table!
Chocolate Zucchini Bread is delightful, dense, and delicious. Not to mention the word everyone loves to hate: moist. Yep, I said it. This bread is extra moist! So much chocolate flavor your family just might forget there’s zucchini in it – or maybe you never tell them 😉
Before you freak out about putting zucchini into bread, think about yummy pumpkin bread, carrot cake, and banana muffins. All of them contain a little something healthy, but still taste amazing. Same energy here. I promise you, everyone will be focusing on the triple chocolate in this recipe, not the sneaky veggies.
Chocolate Chip Zucchini Bread is pretty versatile, too. A nice, thick slice at breakfast is a great way to start the day. Or serve it as an after-school snack, or even for dessert. No matter when you serve it, smiles are guaranteed. I like to cut a few cubes and put them in my kiddo’s lunches for a sweet bite at school.
If you want to go full-chocolate, have a piece with some Nutella on top. A thin layer of butter tastes fantastic. Or spread on some peanut butter or almond butter to amp-up the protein. You might even try it with a dab of strawberry preserves for that chocolate-fruit experience. But make no mistake, it’s perfectly fantastic just by itself.
INGREDIENTS
This delicious chocolate zucchini bread is made from fresh eggs, honey, coconut oil and brown sugar, combined with iodized (table) salt, baking powder, ground cinnamon, and baking soda. The rich, dense flavor comes from unsweetened cocoa powder, all-purpose flour, shredded zucchini, and a blend of semi-sweet and milk chocolate chips.
HOW TO MAKE TRIPLE CHOCOLATE ZUCCHINI BREAD
Preheat oven to 350 degrees (F). Grease and flour two loaf pans, each one measuring 8 1/2″ x 4 1/2″. Set aside.
Grate or shred enough zucchini to make 3 cups. Set aside.
Melt the coconut oil to use in the next step. Beat eggs, honey, melted coconut oil, brown sugar, and vanilla until smooth.
Add salt, baking powder, baking soda, cinnamon, cocoa and flour. Mix well, but don’t overmix it.
Stir in zucchini and 2 cups of chocolate chips.
Pour batter into prepared loaf pans and sprinkle remaining chocolate chips on top.
Bake 60 minutes or until toothpick inserted into the middle comes out clean. Remove bread from oven. Let bread rest in pan for 15 minutes.
Run knife around the edge of pans to help loosen the bread. Remove from pans and let cool completely.
HOW TO FREEZE CHOCOLATE ZUCCHINI BREAD?
After the bread has been fully baked, removed from the pan, and cooled, wrap it snugly with Saran Wrap, then slip it into a reusable freezer bag and press out the excess air before sealing it. Be sure to mark your freezer bag with the date you baked it. It will retain its freshness up to a year, but will taste best when served within 4 months. To defrost, just put the wrapped bread in your fridge overnight.
Other delicious baked goods with a healthy twist include Cinnamon Glazed Pumpkin Spice Bread and Keto Blueberry Muffins.
DO YOU NEED TO REFRIGERATE CHOCOLATE ZUCCHINI BREAD?
This bread can be safely stored at room temperature for 2-3 days. No need to seal it up like it’s the airlock on a spaceship. Just cover it loosely and you’ll be fine. I have friends who prefer muffins and breads to be chilled. It’s perfectly OK to store this chocolate zucchini bread in the fridge, too. Again, no need to keep the container airtight. Just keep it covered.
DOES THIS BREAD TASTE LIKE ZUCCHINI?
Not. At. All. It tastes like a slice of heaven! You taste nothing but delicious triple-chocolate flavor and moist bread, with the perfect amount of sweetness.
IS CHOCOLATE ZUCCHINI BREAD HEALTHY?
OK, so it’s not like this is a salad. But as treats go, this chocolate zucchini bread has lots of wholesome ingredients, like eggs, honey, and 3 full cups of shredded zucchini. As a mom I feel a thousand times better serving my kids a slice of hearty chocolate zucchini bread than giving them a lollipop or a pack of candy.
PRO TIPS/NOTES
- When prepping your zucchini, remember that grating zucchini produces smaller pieces than shredding it. If “hiding the evidence” is one of your goals, I would suggest grating it.
- To loosen the bread when removing it from the pan, use a plastic knife or thin nylon spatula rather than a metal knife. This allows you to loosen the bread without scratching the pan.
- Zucchini bread freezes better and stays fresher as a whole, uncut loaf.
- If you like to mix things up, experiment with different flavors of chips. Peanut butter, caramel, butterscotch – or combine any of these with chocolate chips.
MORE CHOCOLATE RECIPES?
- Make these Double Chocolate Banana Muffins
- Create this Decadent Chocolate Coconut Pie
- Try these Best Ever Chocolate Chip Cookies
- Make this Malt Milkshake Chocolate Ice Cream Pie
- Bake these Chocolate Walnut Blondies
If you make this Triple Chocolate Zucchini Bread, I would love to see it! Snap a picture of it and share it with me in Instagram using the hashtag #happymoneysaver and tagging me @happymoneysaver
Triple Chocolate Zucchini Bread
Ingredients
- 4 eggs
- 2/3 cup honey
- 1/2 cup coconut oil
- 3/4 cup brown sugar light or dark
- 2 tsps vanilla extract
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 1/2 tsps baking soda
- 2/3 cups unsweetened cocoa powder
- 2 cups all-purpose flour
- 3 cups shredded zucchini
- 2 1/2 cups chocolate chips, mixture of semi-sweet and milk chocolate
Instructions
- Preheat oven to 350 degrees (F).
- Grease and flour two loaf pans, each one measuring 8 1/2″ x 4 1/2″. Set aside.
- Grate or shred enough zucchini to make 3 cups. Set aside.
- Melt the coconut oil to use in the next step.
- Beat eggs, honey, melted coconut oil, brown sugar, and vanilla until smooth.
- Add salt, baking powder, baking soda, cinnamon, cocoa and flour. Mix well, but don’t overmix it.
- Stir in zucchini and 2 cups of chocolate chips.
- Pour batter into prepared loaf pans and sprinkle remaining chocolate chips on top.
- Bake 60 minutes or until toothpick inserted into the middle comes out clean.
- Remove bread from oven. Let bread rest in pan for 15 minutes.
- Run knife around the edge of pans to help loosen the bread. Remove from pans and let cool completely.
Notes
- Zucchini bread freezes better and stays fresher as a whole, uncut loaf.
- When prepping, remember that grating zucchini produces smaller pieces than shredding it. If “hiding the evidence” is one of your goals, I would suggest grating it.
- To loosen the bread when removing it from the pan, use a plastic knife or thin nylon spatula rather than a metal knife so you don’t scratch the pan.
- If you like to mix things up, experiment with different flavors of chips. Peanut butter, caramel, butterscotch – or combine any of these with chocolate chips.
Nutrition
This recipe was first posted Aug 5, 2014, but has been updated with better detailed instructions and tips on Jul 15th, 2021.
Is this recipe freezer-friendly? It sounds delicious and would be perfect for the kids!
Yes it is — if you don’t eat it before you freeze it!
This zucchini bread is excellent! I made this week and my 3 kids gobbled it all up in a day. It’s rich and so moist, this recipe is a keeper!
Wonderful – so happy you all liked it!
Any idea how you could alter the timing of this if I wanted to cook this as muffins instead of bread. It sounds fantastic!!!
Depending on the size of the muffin pan I would start at about 20 minutes and add more minutes as needed! Great idea!
Wow, what a great way to sneak some healthfulness into a chocolate treat. Lots of neutral-tasting veggies bake up nicely. Will make this one for sure!