This extra moist double chocolate zucchini bread is a must-try. It's unbelievably rich, full of delicious flavor, plus it's got a nice serving of veggies in there! As always, this recipe is gluten free and made without eggs, too.
I'll be the first to admit I was always a bit skeptical about hiding vegetables in desserts. But the more I started playing around with the idea, the more I've come to love it!
Thankfully zucchini has a mild flavor and works great in sweet recipes. If you haven't tried it yet, this is the recipe to start with.
Of course, I had to add double the chocolate to this loaf recipe simply because it sounded delicious. So we're working with both cocoa powder AND chocolate chips for an extra decadent loaf and lots of rich chocolate flavor.
Why You'll Love This Chocolate Zucchini Bread Recipe...
That texture is everything! This chocolate zucchini bread is extra moist, thanks to a few key ingredients (more on that in a second), and it's also beyond soft. It really just feels like you are eating chocolate cake!
Not only is the recipe gluten free, it's also made without eggs and without oil. No egg replacer needed, either.
This is such an easy recipe. We're mixing it all up by hand, so you won't even need to grab your electric mixer for this one.
Make sure you're using natural cocoa powder, not Dutch-processed cocoa powder.
It's always so important to use fresh baking soda. I have always used this method to test if mine is still good to use.
I love using Greek yogurt as an egg substitute! It adds richness and moisture, plus it helps bind everything together. I bake with both 0% and 2% yogurt and both work great.
You can technically make this chocolate zucchini bread without chocolate chips, but I'd recommend including them. That double chocolate action is just so good and they add a nice gooey touch.
How To Make...
Combine your dry ingredients. In a small bowl, whisk the flour, cocoa powder, baking soda, and salt together.
Mix the wet ingredients. In a larger bowl, combine the melted butter and brown sugar together. Then add in the rest of the wet ingredients: Greek yogurt, milk, and vanilla extract.
Add the dry ingredients to the wet ingredients. Mix it all up by hand until it's combined.
Fold in the mix-ins. Now add in your shredded zucchini and chocolate chips.
Bake! Transfer the batter into a greased 9x5 loaf pan. Bake on 350ºF for about 55-60 minutes. You'll know it's done when a toothpick comes out clean.
As always, my top tip is to weigh your flour using a kitchen scale. This is especially important when it comes to gluten free baking, because not all flour blends are created equal. You'll need 148 grams of flour for this recipe.
While the bake time is 55-60 minutes, I would say you should check around the 55-minute mark, because all ovens are different (and many are inaccurate). Always use the toothpick test to see if your bread is done!
To easily remove the chocolate zucchini bread out of the loaf pan, all you have to do is make sure your pan is thoroughly greased and, after baking, allow the bread to cool completely before attempting to remove it.
If you don't have whole milk on hand, or prefer a lower fat option, you should be able to use skim or low-fat milk instead. I haven't tried it, but I don't see why it wouldn't work.
Feel free to try milk chocolate chips or dark chocolate chips if that's what you prefer.
Frequently Asked Questions...
I highly recommend Bob's Red Mill 1 to 1 flour. This is my go-to gluten free flour blend and the one I use to develop all of my recipes. If you are using a different blend, just make sure it contains xanthan gum.
No! There is no need to peel your zucchini before grating and adding it to your batter.
My absolute favorite way to grate the zucchini before adding it into our batter is with a food processor. I just have a mini food processor and use it all the time. Simply cut the zucchini up into chunks before pulsing. Of course, if you don't have a food processor, you can use a box grater and grate by hand.
While some recipes say no, you definitely need to wring the moisture out for my recipe. However! You don't need to go too crazy. Meaning, if you wrap the grated zucchini up in a clean dish towel and give it one good squeeze, that will be sufficient.
No, I would recommend against using frozen zucchini. I'm unsure how that will bake up given that the frozen zucchini likely holds a lot of moisture.
To keep this double chocolate zucchini bread extra moist and fresh, store in an airtight container at room temperature for up to 4 days.
I haven't tested it, but you can certainly try to substitute your favorite non-dairy butter, milk, and yogurt. I'd recommend a yogurt that is similar in texture and fat content to Greek yogurt. You'll need it to be rich and thick.
Did you try my chocolate zucchini bread? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons
Be sure to check out my cookbook for tons of festive and easy-to-make gluten-free treats! From Valentine's Day and Easter to the holiday season and every celebration in between, this book has got you covered.
Related Recipes You Might Like...
Double Chocolate Zucchini Bread - Gluten Free, Eggless
- 1 cup (148g) gluten free flour blend
- ½ cup (42g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup (113g) unsalted butter melted
- ⅔ cup (133g) brown sugar packed
- ½ cup (113g) Greek yogurt room temperature
- ½ cup (120ml) whole milk room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini with the liquid wrung out
- ⅔ cup (113g) semisweet chocolate chips
- Preheat the oven to 350°F. Grease a 9" loaf pan and set aside.
- In a small bowl, whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
- In a large bowl, combine the melted butter with the brown sugar. Stir in the Greek yogurt, milk, and vanilla extract. Add the dry ingredients and mix until combined. Fold in the shredded zucchini and chocolate chips.
- Transfer the batter to the prepared pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the zucchini bread to cool before removing from the pan.
- You will need about 2 medium zucchinis for this recipe. After shredding, wrap in a clean dish towel and wring out most of the liquid.
Check out my extra moist chocolate zucchini bread story here.