Dark Chocolate Zucchini Bread

"Happy hump day!! Here’s a Dark Chocolate Zucchini Loaf just in case you like your bread to taste like chocolate cake . I adapted this recipe from @wyld.flour and it’s too good not to try . ."
-- @sugaredandstirred

A Note from Feedfeed

Rule number one: have chocolate for breakfast. It's guaranteed to put us in a better mood, so we assume you're a fellow chocolate-lover and feel the same way (if not, we need to talk).

In case you need your morning pastries to feel a tiny bit healthier, you can bake a loaf of zucchini bread! Or banana bread! The sky's the limit when it comes to you and your loaf pan.

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  • Recipe Card

1) for muffins, reduce baking powder to 1/4 tsp, raise temp to 375°, and bake for 18-22 minutes or until muffin bounces back when lightly tapped
2) for chocolate drizzle, melt together a small amount of chocolate with a little coconut oil and drizzle over cool bread

Prep time 10mins
Cook time 30mins
Serves or Makes: 1 loaf or 10 muffins

Recipe Card


  • 1/2 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1/2 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened almond milk, at room temperature
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini
  • 1/2 cup dark chocolate, chopped, chunks, or chips (optional)


  • Step 1

    Preheat oven to 350°F and spray loaf pan with olive oil.

  • Step 2

    Sift flours and cocoa powder into large bowl. Whisk in the baking soda, baking powder, and salt until combined. In a small bowl, combine coconut sugar, coconut oil, almond milk, eggs, and vanilla; set aside.

  • Step 3

    Place zucchini on paper towel and squeeze out/discard excess juice.

  • Step 4

    Stir wet ingredients into dry and fold in zucchini shreds and chocolate until no flour pockets remain.

  • Step 5

    Pour batter into loaf pan, sprinkle with any desired toppings, and bake for about 30 minutes or until loaf bounces back when lightly tapped. If you’ve omitted the chocolate chips, you can use a toothpick to check for doneness.

  • Step 6

    Allow bread to cool in pan for 10 minutes before removing to cool on a cooling rack.