Surprising Healthy Double Chocolate Zucchini Bread (Gluten Free)

Why You’ll Love This Recipe

I like that this loaf delivers deep chocolate flavor without going overboard on sugar or fat. The zucchini makes it unbelievably moist without being dense, and the double dose of chocolate—cocoa powder and chocolate chips—satisfies every craving. It’s naturally gluten free, easy to make, and one of those recipes I can serve to friends and no one would guess it’s packed with veggies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• grated zucchini (lightly squeezed)

• gluten-free all-purpose flour (with xanthan gum)

• unsweetened cocoa powder

• baking powder

• baking soda

• salt

• eggs

• unsweetened applesauce

• maple syrup or honey

• vanilla extract

• semi-sweet or dark chocolate chips

Directions

1. I preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.

2. I whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

3. In another bowl, I beat the eggs and mix in applesauce, maple syrup, and vanilla extract until smooth.

4. I stir in the grated zucchini, making sure it’s evenly distributed.

5. I gradually mix the dry ingredients into the wet ingredients until just combined.

6. I fold in the chocolate chips, reserving a few to sprinkle on top.

7. I pour the batter into the loaf pan, smooth the top, and add the reserved chocolate chips.

8. I bake the bread for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

9. I cool the bread in the pan for about 10 minutes before transferring it to a wire rack to finish cooling.

Servings and timing

This recipe yields about 10–12 slices. It takes around 15 minutes to prepare and 50–60 minutes to bake, so the total time is about 1 hour and 10 minutes.

Variations

When I want a slightly sweeter loaf, I add a tablespoon of coconut sugar. For extra richness, I use dark chocolate chips instead of semi-sweet. I sometimes toss in a handful of chopped walnuts or pecans for a bit of crunch. And if I’m out of applesauce, mashed banana works well as a substitute.

Storage/Reheating

I store this bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. It also freezes great—either whole or sliced. I wrap it tightly and freeze it for up to 2 months. To reheat, I microwave individual slices for 15–20 seconds or toast them lightly.

FAQs

Does the zucchini need to be peeled?

No, I leave the skin on. It’s soft and blends right into the bread as it bakes—you won’t even notice it.

Can I make this bread egg-free?

Yes, I’ve made it with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and had great results.

Will I taste the zucchini?

Not at all. It melts into the bread and simply adds moisture and structure—it doesn’t change the flavor.

Can I reduce the sweetener?

Yes, I’ve reduced the maple syrup to 1/3 cup before and the bread still turned out delicious, especially with the chocolate chips for sweetness.

Can I make muffins with this recipe?

Definitely. I divide the batter into muffin tins and bake at 350°F (175°C) for 20–25 minutes.

Conclusion

This surprising healthy double chocolate zucchini bread is proof that a treat can be indulgent and wholesome at the same time. I love that it’s naturally gluten free, packed with hidden veggies, and still full of bold chocolate flavor. Whether I’m baking it for guests or just to have on hand for a quick snack, it always delivers on taste and texture—without the guilt.