This chocolate zucchini bread comes together in one bowl and is easy to make. It’s packed with zucchini, lower in sugar and fat than traditional versions, and still full of chocolate flavor.
Healthier chocolate zucchini bread is a great way to use summer zucchini. It’s simple (one bowl), uses two cups of shredded zucchini, and makes a breakfast or snack you can feel good about sharing with your family.
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With back-to-school routines starting, I like having nutritious, appealing breakfast options that are quick to grab on busy mornings. This zucchini bread fits the bill—nutrient-dense, satisfying, and a little like a treat.
If you enjoy healthier breakfast bakes, let me know in the comments if you’d like to see more recipes like this.
WHAT MAKES THIS CHOCOLATE ZUCCHINI BREAD HEALTHIER?
First, it includes two full cups of grated zucchini, adding vitamins, minerals and fiber. Second, the recipe uses very little added fat—no butter or oil—relying on zucchini and mashed banana for moisture. Third, added sugar is minimal: just 1/3 cup of coconut (or brown) sugar and 2 tablespoons of chocolate chips.
I tested the recipe with both coconut sugar and brown sugar; both work, though coconut sugar offers a slightly different flavor profile. If you want extra moisture, chopped fresh cherries can be added, though they change the texture and some tasters preferred the bread without them.
WHY IS THIS RECIPE SUPER EASY?
Everything is mixed in one bowl. Shred the zucchini and remove most of the moisture—using a box grater and a salad spinner or a clean towel works well. Mash the banana, then combine it with the drained zucchini, eggs, vanilla and sugar.
Add the dry ingredients on top of the wet ingredients, lightly toss them together, then fold with a rubber spatula until just combined. Pour the batter into a greased 9 x 5 inch loaf pan and sprinkle with chocolate chips, pressing them lightly into the batter so they don’t only melt on the surface.
Bake at 350°F for 45–60 minutes, testing with a toothpick until it comes out clean. Because the recipe has little added fat, avoid over-baking to keep the loaf moist.
I hope you and your family enjoy this healthier chocolate zucchini bread!
LOOKING FOR OTHER RECIPES TO USE UP YOUR ZUCCHINI?
- Blueberry Zucchini Bread
- Zucchini Oat Bran Chocolate Chip Muffins
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Healthier Chocolate Zucchini Bread
recipe created and tested by:
Tasia Harper
I recommend using weight (metric) measurements when available for best results.
Please note
When scaling recipes, gram measurements may need manual adjustment.
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Equipment
Ingredients
- 2 cups zucchini shredded and drained
- ¾ cup banana mashed
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- ⅓ cup coconut sugar*
- 1 cup whole wheat flour
- ½ cup cocoa powder
- ½ teaspoon kosher salt
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon cinnamon
- 2 tablespoons semi-sweet chocolate chips regular or mini
Instructions
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Preheat oven to 350°F. Grease a 9 x 5 inch loaf pan and set aside.
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Shred zucchini and remove most of the moisture; a salad spinner or a clean towel works well.
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In a medium bowl, mash the bananas. Add the drained zucchini, eggs, vanilla and coconut sugar. Mix until combined.
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Add whole wheat flour, cocoa powder, salt, baking powder, baking soda and cinnamon on top of the wet ingredients. Lightly toss the dry ingredients, then fold with a rubber spatula until just combined.
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Pour batter into the prepared pan and top with the chocolate chips, pressing them lightly into the batter. If using mini chips, stir some into the batter if desired.
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Bake 45–60 minutes, until a toothpick inserted in the center comes out clean. Times vary by oven.
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Allow the loaf to cool in the pan on a wire rack before slicing.
Notes
Store tightly covered at room temperature for 1–2 days, or refrigerate for up to one week.
Freeze up to 3 months; thaw overnight in the refrigerator.
Nutrition
Nutrition information is an estimate and may vary based on brands and portion sizes.