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Chocolate Zucchini Bread

This Chocolate Zucchini Bread is made healthy with plenty of zucchini, whole grains, and coconut oil instead of butter. It’s decadent, moist, and utterly satisfying for breakfast or dessert. 

This Chocolate Zucchini Bread tastes amazing, yet is secretly healthy.

Chocolate Zucchini Bread

This Chocolate Zucchini is:

  • Supremely moist and tender
  • Dreamy for chocolate lovers, with chocolatey deliciousness in every bite!
  • Full of goodness for the healthy-ish eater
  • Loaded with squash without tasting like squash
  • Made with coconut oil instead of butter

Watch Us Make Chocolate Zucchini Bread

They never guess you’ve loaded their bread with zucchini!

The main reason this bread is so moist and tender is due to the plentiful zucchini that’s shredded finely and not drained.

That’s right; no paper towel-squeezing or any other kind of draining needed. Hang onto all that liquid.

Imagine waking up to a decadent slice of this yummy bread. Chocolate and coffee. A totally delicious reason to get out of bed.

Chocolate Zucchini bread is great for breakfast and dessert.

Let’s not neglect dessert.

This bread is scrumptious with a big scoop of vanilla ice cream on top🍨

Just sweet enough to satisfy the craving. Extra ice cream is so okay because you’re balancing it out with veggies.


Here’s to all the greens in your chocolate.


Did you make this?

Please give us a rating and comment below. We love hearing from you!

Sliced of Zucchini Chocolate Bread with Shredded Coconut

Chocolate Zucchini Bread

5 from 8 ratings
This Chocolate Zucchini Coconut Oil Bread is made healthy with plenty of zucchini and coconut oil instead of butter. It's decadent, moist, and utterly satisfying for breakfast or dessert.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Author: Amy Dong



  • Prepare: Preheat oven to 350F with rack on lower middle position. Lightly grease a 9x5 loaf pan, placed on top of a baking sheet (for ease of transport.) Set aside.
  • Mix: In a large bowl, mix together the melted coconut oil with brown sugar and whisk to combine well. Add honey, eggs, and orange extract and whisk to combine.
  • Whisk and Fold: In a separate bowl, whisk together both kinds of flour, cocoa powder, salt, baking powder, baking soda, and instant coffee granules until well combined. Use a rubber spatula to gently fold flour mixture into the coconut oil mixture just until combined. Do not over-mix; it will remain a thick consistency. Gently stir in the shredded zucchini with all its liquid. Stir in chocolate chips. Again, stir just to combine and don't over-mix.
  • Bake and Cool: Use rubber spatula to scrape batter into the greased loaf pan evenly. Bake 1 hour, or just until a toothpick inserted into the center come out with a few crumbs attached. Cool on wire rack completely before removing from pan.


*White whole wheat flour provides the nutrition of whole grains with a milder, softer texture. You may use regular whole wheat instead, if you prefer. You may also forgo the whole wheat and use 100% all purpose flour. 
*If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition (per serving)

Calories: 364kcal | Carbohydrates: 49g | Protein: 5.9g | Fat: 17.6g | Saturated Fat: 13.2g | Cholesterol: 46.5mg | Sodium: 249.2mg | Fiber: 3.4g | Sugar: 26.8g
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegetarian
Method: baking

Chocolate and Zucchini…

  1. Chocolate Zucchini Cupcakes with Ganache Frosting

2. Chocolate Zucchini Cake

3. Moist Lemon Zucchini Bread


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