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overhead view of stacked slices of Healthy Double Chocolate Zucchini Bread on a round wooden board

Healthy Double Chocolate Zucchini Bread

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A delicious and healthier take on chocolate zucchini bread. You're going to love how flavorful, moist and easy this quick bread recipe is!
Course Bread
Cuisine American
Keyword chocolate chip zucchini bread, healthy zucchini bread
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 11 slices
Calories 212
Author Kim


  • 1 cup all-purpose flour (whole wheat flour or white whole wheat flour would work too)
  • 1 teaspoon cinnamon
  • 1/4 cup unsweetened cocoa
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup melted and slightly cooled coconut oil, avocado oil or olive oil
  • 2 large eggs, at room temperature
  • 1/4 cup Greek yogurt (low fat or fat free will work fine)
  • 3/4 cup packed light brown sugar (or a brown sugar/spenda blend and adjust amount according to package instructions)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (about 1 large zucchini) packed shredded zucchini (you do not need to squeeze out moisture)
  • 1/2 cup mini chocolate chips

Optional topping:

  • 1 tablespoon brown sugar (or a brown sugar/spenda blend)
  • 1/2 teaspoon cinnamon


  • Preheat your oven to 350°F. Grease and flour a 9-by-5-inch loaf pan and set aside. Mix topping ingredients (if using) and set aside.
  • In a medium bowl, whisk together the flour, cinnamon, salt, baking soda and cocoa. Set aside.
  • In the Wondermix or other stand mixer or using a hand mixer, beat together oil, sugar and eggs for about 1-2 minutes until slightly fluffy. (This can be done without a mixer, but is easier using one.) Add vanilla and Greek yogurt and continue to mix.
  • Fold in the shredded zucchini to wet ingredients. Add in the dry flour ingredients. Stir until just combined (do not overmix) and lastly fold in the chocolate chips. (I did not use the mixer for combining dry and wet ingredients, as you do not want to overmix.)
  • Transfer batter into prepared loaf pan. Sprinkle the topping over the top of batter. Bake for 45-55 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Oven temperatures vary, so just make sure to start checking at 45-50 minutes.
  • Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.


CHANGE IT UP: Add about 1/2 to 3/4 cup chopped walnuts or pecans. MAKE MUFFINS: Makes 12 muffins. Reduce baking time to 20-25 minutes. MAKE IT VEGAN: Replace the eggs with flax eggs and use dairy free chocolate chips and yogurt. MAKE IT DAIRY FREE: Use dairy free chocolate chips. Instead of Greek yogurt, use a dairy free yogurt variety or applesauce or additional oil. MAKE IT EGG FREE: Replace the eggs with flax eggs. MAKE IT GLUTEN FREE: Bob’s Red Mill’s all-purpose gluten-free mix should work well. MAKE IT LOWER IN FAT: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet. STORAGE SUGGESTIONS: The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing. NUTRITIONAL INFORMATION is with topping and based off of ingredients I used - all-purpose flour, low fat Greek yogurt, brown sugar/Splenda blend.


Serving: 1slice | Calories: 212kcal | Carbohydrates: 26g | Protein: 4.3g | Fat: 10.4g | Saturated Fat: 6.9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 33.8mg | Sodium: 155mg | Potassium: 111.9mg | Fiber: 1.5g | Sugar: 13.6g | Vitamin A: 3900IU | Vitamin C: 4.1mg | Calcium: 134mg | Iron: 1.7mg