Healthy(ish) Double Chocolate Zucchini Bread

I’ve definitely been on a bread-baking kick lately—though not sure if this one qualifies as an actual “bread”. It’s delicious and moist and fiber-ful and CHOCOLATE. It’s breakfast and dessert. It’s so many things.

And the best thing about this double chocolate zucchini bread?? It’s surprisingly healthy! (No, really. At least healthy-ish.)

[Editor’s note: I’ve updated the photos for this recipe and a few instructions in 2026]

Don’t get me wrong, I’d still consider it a dessert (or indulgent snack), but it’s got a pretty healthy profile. While there’s some brown sugar in it, and the dark chocolate chips, it’s made with oil and honey and zucchini otherwise. You could even try using whole wheat flour, though I haven’t yet myself.

I have, however, made it with gluten-free flours and it turned out great. I used one cup of Bob’s Red Mill 1:1 mix, and 2/3 cup of oat flour.

The first time I made it, I thought it was done and pulled it out of the oven too early, so seriously everything but the edges was complete chocolate goo. Which sounds great, but actually was just too much. It’s great for brownies, not for this. So don’t be like me. Never be like me. The second time I got it right.

How to make healthy-ish chocolate zucchini bread

Preheat the oven to 350°F; line a 8 1/2 x 4 1/2 loaf pan with parchment paper.  Detailed instructions are below in the full recipe, so I’ll just cover the highlights here.

I make this in my food processor so I only get one thing dirty. I use the food processor shredder attachment for the zucchini (use a paper towel to squeeze off a bit of the moisture).

Then switch to the regular S-blade, add the eggs, honey, olive oil, vanilla, and brown sugar. Blend until everything is incorporated. Add the dry ingredients EXCEPT the chocolate chips and blend again, scraping down the sides to make sure everything gets mixed in. Then stir in the chocolate chips by hand.

Pour the batter into your prepared pan and bake for 65 to 75 minutes (definitely don’t pull it out before 60 or 65 minutes), until a tester inserted into the center comes out clean, save for perhaps a light smear of chocolate from the melted chips.

TRUST ME on this…the first time I made this recipe, the toothpick came out clean (I thought) at around 50 minutes so I thought it was done—boy, was I wrong! After it cooled, I found the middle completely collapsed and the center was gooey. Not in a good way.

Remove the bread from the oven, and let it cool for at least 10 to 15 minutes before loosening the edges and devouring. If you used GF flour, I recommend letting it cool longer to keep it from falling apart.

Other delicious sweet breads you’ll love:

• Snickerdoodle Zucchini Bread
• Insanely Addictive Chocolate Zucchini Cake with Chocolate Ganache
• Lemon Zucchini Bread
• Banana Bread with Espresso Glaze
• Peanut Butter Banana Bread
• Double Chocolate Peanut Butter Banana Bread

Original recipe from King Arthur

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Print Recipe

Healthy(ish) Double Chocolate Zucchini Bread

Prep Time15 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Desserts

Cuisine: American

Servings: 10

Equipment

• Food processor

Ingredients

• 2 cups of shredded zucchini unpeeled; 1 large or two small
• 2 large eggs
• 1/4 cup of honey
• 1/2 cup of oil olive or avocado
• 1/3 cup of brown sugar
• 1 teaspoon of vanilla extract
• 1 teaspoon of sea salt
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of ground cinnamon
• 1/3 cup of Dutch process cocoa powder
• 1 2/3 cups of all-purpose flour see notes for GF
• 1/2 cup of dark chocolate chips or chunks 70%+

Instructions

• Preheat the oven to 350°F; line a 8 1/2 x 4 1/2 loaf pan with parchment paper. Pro tip, you can do this whole thing in your food processor if you want, if you’re using the food processor shredder attachment. Otherwise mix up the wet ingredients in a bowl, add the zucchini, then the dry ingredients.
• If using a food processor, put the shredder attachment on and shred the zucchini. Then take a paper towel and squeeze it a few times to get some of the wetness off.
• Replace the attachment with the regular S-blade. Add the eggs, honey, olive oil, vanilla, and brown sugar. Blend until everything is incorporated.
• Add the dry ingredients EXCEPT the chocolate chips. Blend again, scraping down the sides to make sure everything gets mixed in. Then stir in the chocolate chips by hand.
• Pour the batter into your prepared pan and bake for 65 to 75 minutes (definitely don’t pull it out before 60 or 65 minutes), until a tester inserted into the center comes out clean, save for perhaps a light smear of chocolate from the melted chips.
• Remove the bread from the oven, and let it cool for at least 10 to 15 minutes before loosening the edges and devouring. If you used GF flour, I recommend letting it cool longer to keep it from falling apart.

Notes

• You can definitely make this gluten-free.  In fact, the updated photos in this post are a GF loaf!  I used 1 cup of Bob’s Red Mill 1:1 mix, and 2/3 cup of oat flour.
• You don’t have to use Dutch process cocoa powder if you don’t have it.  I recommend Hershey’s Special Dark otherwise, not just the regular bland Hershey’s you get at the store.  Makes a huge difference in flavor.