Zucchini is one of those vegetables that grows like crazy in the summer. And it’s easy to grow. And chocolate is, well, wonderful any time of year. So why not combine the two for a tender, moist loaf of chocolate zucchini bread.
Therefore, I’m thinking that you can’t have too many zucchini recipes. Here’s a slightly decadent chocolate zucchini bread using almond flour.
And if you don’t normally eat zucchini, but you’re feeling like your life needs some “hidden” green food, the zucchini is well-hidden in this and undetectable. You’ll definitely taste the chocolate though (the important part).
If you’re more into coconut flour, here’s the chocolate zucchini bread recipe I shared when my coconut flour cookbook came out a few years ago (wow, I can’t believe it’s a few years now!).
<_____ Raising hand. Yes, thank you so much for this posting, I will be making this tomorrow and I can use this information for sure.
Thank you, take care…
Can I use honey in place of maple syrup or perhaps brown sugar? Just don’t have maple syrup at the moment. Thanks
Hi Maria, yes! You can use honey in place of maple syrup, and it’s a 1:1 ration, so same amount of honey as maple syrup.
OMG! This is fabulous! I made this bread a few days ago and wow – it tastes amazing! This bread has a great texture, or as my husband says, a great “crumb”. I used 1/4 cup of buckwheat flour and 1 cup almond flour as suggested by “RB” and the texture was lighter than a typical almond flour cake. I didn’t have a food processor, but it was easy to mix everything by hand. I only had a 1/4 cup of maple syrup, but it still was good. Thank you for sharing such a great recipe. I look forward to making this again!
Thanks, Suzanne! Yes, buckwheat flour is great for lightening the crumb 🙂
I haven’t tried this yet but I’m looking forward to baking it this weekend. I’m going to add chocolate chips and 2 tsp of grated orange peel. I have a recipe that adds these ingredients and it’s fabulous but not gluten free. Can’t wait to see how this turns out!!! I’ll let you know!
Wow, Emily that sounds great. Will have to try that!
I made this yesterday and just ate some just now!!! It’s delicious!!! I added the zest of one orange, 1/2 tsp of homemade orange extract, 1/3 cup sugar free chocolate chips (stevia sweetened) and I substituted sugar free maple syrup plus 1 tsp stevia glycerite due to dietary restrictions. I’ll add more stevia next time for a little more sweetness.
wow, Emily, thanks for sharing this. sounds divine!
I have made your zucchini bread and I cooked it on 350 and wax paper in a loaf pan and I cannot get it done I have cooked it from 330 until 5 o’clock and it still will not cook I thought my stove was out so I just cook the pizza in it though beforehand is it supposed to be like moist and then Harden as it cools what am I doing wrong
I’m guessing you made this recipe, not the zucchini bread without the chocolate. Do you substitute anything?
This turned out beyond amazing! I am beginner baker and this was so easy. I also used dutched processed cocoa and just substituted baking soda with twice the amount of baking powder & a little ACV for rising. it was PERFECT. Thank you!
Thanks, Leah! So great to hear. Love your technique for replacing the baking soda.
I like to use my kitchen scale to weigh my flour for recipes instead of using measuring cups for best results in baking. I have a lot of homemade almond flour as a result of making homemade almond milk. Would you have any idea how much almond flour weighs per cup. Can this recipe be made with homemade almond flour.
Yes, take a look at my post on “Baking with Almond Flour” which has the weight equivalent. It will work. Note that this recipe is very forgiving but it does go best with finely ground blanched almond flour.
Fabulous recipe that has become my go to. I have started using a quarter cup of buckwheat flour and a cup of almond flour which seems to make the bread slightly lighter. I also sometimes add shredded coconut. Thanks for sharing this.
Thanks! This is great to hear. I like buckwheat flour but haven’t used it in a while. I was wondering how it would affect the texture.
Aukje de Wolf
Would chia eggs instead of eggs work for this recipe? My daughter can’t have any eggs….
Thanks for letting me know!
Hi Aukje, it should work, I haven’t tried it. My experience is two eggs or less usually works with chia and flax eggs. Let me know if you try it.
You said in the notes that you can substitute cacao for cocoa, how much and what would the directions be for the substitution?
Hi! It’s a 1:1 substitution, so same amount of cacao as cocoa and no other changes. Cheers!
My son does not tolerate zucchini, but needs to be gluten or grain free. What can I substitute for zucchini?
Yellow squash might work, I haven’t tested anything other than zucchini. Spaghetti squash is another possibility.
My daughter was diagnosed with chrons and I am starting to explore the SCD diet. She is also allergic to most tree nuts. So almost all of the baking recipes don’t work for her as she is allergic to almonds. Do you have any recommendations on substituting almond flour with any other flour. Coconut flour could be one option but I am looking for more ideas.
Yes, coconut flour is one option, and some recipes that call for nut flours and butters can also be made with seed flour and butter as a substitute. I have several recipes that are sub-friendly, so search on the recipes for cookies, cake, pancakes, and blondies. Best wishes!
Tried this recipe for a gluten intolerant friend. It sank in the middle after 40 minutes. When I turned it out, the centre bottom was raw. Will try again for 60 minutes. Followed ingredient measurements precisely. May depend on the zucchini?????
Hmmm. It could be the zucchini was too wet, in which case you’ll need to squeeze the moisture out of it before adding it to the batter. I’ve never had that with this recipe, so trying to think what it could be other than the zucchini was very wet. Usually bread and cake fall in center for a few reasons: there’s too much raising agent, the cake tin’s too small, the oven temperature is too high, or it hasn’t been baked long enough.
Hello, absolutely love this recipe. I make it all the time.
my bread sinks/drops in the middle while it’s cooling. Any suggestions as to what I did wrong?
There are a few reasons why it drops in the middle: It may not be fully baked in the center but you can put it back in the oven if you discover this as you’re taking it out of the oven. This will just finish baking the cake but won’t fix the sunken cake. Another reason is it rises too fast and then deflates as the air escapes while cooling. Make sure to blend well and possibly reduce the amount of baking soda or don’t whip the batter, just mix with a spoon to avoid adding too much air to the batter before baking.
I had only the Dutch process and I substituted baking powder where the recipe called for baking soda. No trouble with rising. I also made cupcakes instead of a loaf.
Thanks! Good to know the Dutch worked and baking powder. Awesome. Cheers!
Yes, the batter is thin and it does turn out more like cake than bread and for this reason, my picky 6 year old will eat it!! He loves this and he does NOT eat veggies!
Yes, the zucchini is not detectable at all in this recipe. 🙂
Ummm… are these measurements correct? It’s like a milkshake or thinner and barely fills up 1/4 of the loaf pan. I followed exactly. What’s happening here?
Not sure. Did you check your measurements?
Hi Erica! I’ve made this bread a ton of times and I absolutely love this recipe. I was wondering if these can be made as muffins?
Yes! You are a mind reader. Posting it soon.
Lynn M Soban
Can I substitute in cacao instead of cocoa powder?
Yes, it will taste a bit different but it’s subtle.
For “E” who asked about using zuke from freezer. I have used it in almost every rcipe I make with zukes (A LOT!!!).
For baking, I gently press thawed zuke between 2 dish cloths (can use 2 layers of paper towels but I prefer non-paper products). This removes excess moisture derived from freezing. Don’t press too hard or it loses too much moisture and that can affect recipes that depend on some moisture from the zuke. Best wishes!
Now I am into the kitchen to bake this choco-zuke bread!
Great tips on zucchini! Thanks for sharing with us 🙂
I took out my zucchini from freezer that was 3 1/2 cups before freezing and after thawing and draining liquid, it measured at only 1 cup. Now I’m not sure if i need to add more frozen zucchini to equal what the recipe calls for. What would you suggest?
The recipe calls for 1 cup so you should be good 🙂
My first attempt at this recipe is cooling in the kitchen. I can’t wait to try it. Since I can’t eat sugar, I substituted sugarfree maple syrup. OK, so I let it cool for for only 15 minutes, not the prescribed 1 hour. It sliced up nicely and was still a tiny bit warm. I put on a very thin sliver of butter and tasted it. It seemed to need a bit more of sweetness so I sprinkled it with a bit of powdered Xylitol (a natural sugar alcohol that does not raise my blood sugar—it comes granulated like sugar so I put it in my blender to “powder” it)….Delicious, and dessert-like! I may substitute Xylitol for the maple syrup next time as I can’really detect much of a maple syrup flavor. Thanks for a great recipe!
Thank you for sharing what worked for you!
Is this suppose to rise? Ive just taken it out of the oven and still flat!!!
Hmmm, never had that problem. Did you add the baking soda?
Sounds delicious! I make several loafs with almond flour and look forward to making this one. Have you ever made with frozen shredded Zucchini? I have a garden and freeze it for later use or is fresh always recommended? Thank you in advance for reply.
I haven’t so not sure how it will come out. As long as there isn’t too much extra moisture it should be just fine.
This loaf is delicious! I added a very ripe banana and decresed the maple syrup. I also topped it with some chocolate spread from The Date Lady. Nom nom…
Great idea subbing banana! Love the date spread too. Total yum.
I am on SCD and not allowed cocoa right now but I am hoping to add it eventually. Can you tell me why I shouldn’t use the Dutch processed cocoa? I own organic cocoa that is Dutch processed as someone told me that was the kind to buy. I just would like to know why I shouldn’t use it. Btw, I own your cooking for the scd cookbook and I love it! Your recipes are simple and tasty with normal ingredients and wonderful instructions. Thanks for making a difficult diet a little bit easier. I have Crohns and I really appreciate the help.
Dutch process is neutral due to the processing/washing of the cocoa beans to neutralize it, which prevents it from reacting with the baking soda. So, because it is neutral the loaf doesn’t rise.
Hi Linda! I just had to chime in here. My 9 year old son with Crohns Colitis has been on SCD for 4 years. 15 months into the diet we were able to successfully introduce cocoa!! So, I just wanted to encourage you to keep up the good work on a hard diet – the rewards are worth it! 🙂
I was wondering if you have put the chocolate zucchini loaf in freezer. Was wondering about consistency once it’s thawed
Cover/seal the bread well and it should be fine.
I have been looking for a good recipe for zucchini and chocolate as a bonus. Wow! Loved it. I did tweek it a lil. I did cut back on the almond flour and added coconut flour and flax seed. I had to add an extra egg for the coconut flour. I am going to try putting my protein powder in next time, maybe try a lil chia seed. Thank you. This is a very moist recipe.
Thanks for sharing your favorite additions!
Any chance you’ve tried this without the eggs? My daughter is allergic. If I use flaxeggs, wondering what other adjustments I’d need.
Yes, you can probably replace the 2 eggs with 2 chia or 2 flax eggs. No other adjustments are needed. I haven’t tried it with this recipe yet though.
Tried this recipe out today and I’m in lo(A)ve!!! I did substitute the 3 tablespoons of honey with a tablespoon of Educolorante (contains saccharin and cyclamate). Also didn’t have any apple cider vinegar lying around so subbed it with lime juice. But man oh man is this a keeper of a recipe! Thanks, Erica! 🙂
Thanks, Priya! Just an fyi, this recipe doesn’t call for apple cider vinegar.
So. Good. Baked into muffins/cupcakes and topped with cream cheese frosting for hubs’ birthday. I like a not-too-sweet cake to offset sugary frosting, and this fit the bill. Big hit with the whole family and definitely a keeper. Thank you!
Yum! so good to hear 🙂
really tasty loaf and easy to make.
I followed your recipe exactly and then added chocolate chips to the batter. I made them into muffins and got 11. They are so yummy very excited to make a ton more.
Sounds delicious! Wow, 11 muffins. That’s great.
Can I use honey instead of male syrup? If so, how’s much donyou recommend? I’m sugar intolerant but can handle small amounts of honey.
Yes, the same amount of honey can be used. I’m not sure how much you can reduce, that probably depends on you, but try reducing up to 2 tablespoons and see if it’s still sweet enough for you.
Hi! Just checking, is it really supposed to be 1 Tablespoon of vanilla, or 1 Teaspoon? I used 1 Teaspoon and it turned out wonderfully…I was just curious for next time…have just never heard of using that much vanilla before 🙂 Thanks!
I like a lot of vanilla in this recipe, but if 1 teaspoon worked well for you, then go with it 🙂
Cool. This looks delicious and appears to be a mini loaf!
I’m following a Keto eating plan, do you think this would work if I substituted Swerve for the maple syrup? Thank you.
It’s not a mini, more like a medium. I use a 7.5 x 3.5 pan, but a slightly larger works as well. I’ve never used Swerve, so don’t know, sorry.
What size loaf pan exactly…or what sizes work for this?
Why aren’t measurements listed? I followed link for it to find out but your amazon web page won’t load.
I added the size, 7.75 x 3.75 inches. Sorry the link wasn’t working.
Sounds SO good, but 16 g carb when divided into 10 servings is a little steep for me to count as low carb. Too bad, it looks glorious!
This is grain-free but isn’t meant to be low carb, and yes, almond flour is a great source of alternative (healthy) carbs.
You can use sugar-free maple syrup to lower the carb count further 🙂
I have been making the bread non stop with the over supply of fresh garden zucchini we’ve been getting! My kids love this bread! I’ve been subbing in up to 1/2 cup of einkorn flour for part of the flour mixture and it is a delicious consistency. 🙂 if there’s any ancient grain lovers out there. Thanks for all your awesome delicious recipes!
Yes, I’ve used Einkorn as well for waffles. It is wonderful! Most folks reading here avoid grain, but thank you for your tip 🙂
Would masa flour work as well as einkorn flour?
Our family mainly stays wheat free; however almond meal can get a bit familiar in the mouth at times.
So I would like to use corn flour in the mix, do you think that would work?
I haven’t tried these flours but they might work.
Wait wait….. sounds yum…
1/4 cup could not possibly be 74 ounces!
Thanks for catching that! It’s milliliters (ml), not ounces. 🙂
What are the calories?
Very delicious! Everyone loved it. Someone asked about the calorie count. I didn’t see it listed anywhere. Would you happen to know that info?
Added it to the recipe in the headnotes.
Do you have nutritional information for this recipe?
It’s there now 🙂 New recipe plugin has it all!