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Wow! This Chocolate Zucchini Bread is rich, dense, and delicious. Spread some almond butter on top for a satisfying breakfast or an afternoon power snack to keep you going until dinner. Thanks to the zucchini, it stays wonderfully moist, but be prepared for it to take quite a while to bake. For me, anything over 30 minutes feels long, and this takes twice that. But while it bakes, you can enjoy the amazing aroma and catch up on the latest episode of “Ancient Apocalypse” on Netflix (just a suggestion!). It was recently released, and I watched the entire series while recovering from a fever last week.
I used two types of flour, similar to the zucchini banana bread recipe from “The Joyous Cookbook.” I haven’t experimented with other flours yet, so check the recipe card below for notes on flour substitutions.
If you need a nut-free version, simply leave out the walnuts and use pumpkin or sunflower seeds instead. They taste just as good and make the bread school-friendly. However, if you can eat nuts, I highly recommend keeping the walnuts for the wonderful texture and richness they add to this recipe.
This Chocolate Zucchini Bread is…
* Note: If you’re planning to substitute the flour, you may need to adjust the wet ingredients. Coconut flour is tricky to substitute effectively. You could probably replace brown rice flour with oat flour, but it’s denser, so you’ll likely need more liquid. ** Given the coconut flour and the number of eggs, I’m not sure an egg substitute like flax or chia would work well here.
I hope you enjoy this Chocolate Zucchini Bread as much as we do!
Enjoy,
Should I squeeze the water out of the zucchini before mixing?
Nope! It’s not necessary for this recipe. If you do remove the water, you’ll need to add more liquid.
Hi Joy, is it okay to leave out the sugar in this bread?
Thanks,
Sonia
You sure can! Since it’s not a large amount, you might not need to adjust the other ingredients. You’ll know if it’s too wet when you mix everything together.
What a nice change for breakfast! Any recommendations for quality chocolate chips?
I really like Lily’s Chocolate Chips because they’re sugar-free. Enjoy Life is another option; they do have sugar but are very clean.
Are you referring to the ones with stevia?
I just realized while baking that the flour substitutions I made might not be ideal. I used coconut flour, but for brown rice flour, I used half white flour and half almond flour. Fingers crossed!
Oops! Yes, that will make a significant difference, but hopefully, it turns out okay. How did it taste?
I’m sorry, could you clarify your question? Are you asking about a brand of stevia?
Sorry for the confusion! I was so thrilled about your suggestion of using sugar-free chocolate chips that I wanted to know if Lily’s chocolate chips you mentioned had stevia. Thank you for your help and patience!
Yes, the Lily’s dark chocolate chips I use are sweetened with stevia and erythritol.
Thank you!
Hi Joy, I made this treat over the weekend for a family friend who loves chocolate. He’s been in Australia for winter and hadn’t had any chocolate, so we brought it to him as a welcome-home gift and shared it together. It was my first time trying zucchini with chocolate, and I was amazed at how moist it was. I think it’s here to stay!
Hi Jennifer, I’m so glad it was a hit! Isn’t it a great combination? Enjoy!
Hi Joy, can almond flour be swapped 1:1 for the brown rice flour? And what about using pure monk fruit extract for sweetness?
You can give it a try, but I haven’t done that swap myself, so I can’t guarantee the results. If you’re comfortable tweaking recipes and adjusting the liquids, you can probably make it work. And yes, you can definitely substitute monk fruit for sweetness.
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