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This extra moist double chocolate zucchini bread is a must-try. It’s rich, full of chocolate flavor, and sneaks in a serving of vegetables. This version is gluten-free, eggless, and uses simple pantry ingredients for a decadent, cake-like quick bread.
At first I was hesitant about adding vegetables to desserts, but zucchini has such a mild flavor that it blends seamlessly into sweet breads and muffins. Once I started experimenting with zucchini in baked goods, I was hooked—it’s an easy way to add moisture and nutrition without changing the taste.
For this loaf I doubled down on chocolate: unsweetened cocoa powder gives deep chocolate flavor while semisweet chocolate chips add gooey pockets of chocolate throughout. The result is a tender, moist loaf that truly tastes like chocolate cake.
Why You’ll Love This Chocolate Zucchini Bread Recipe…
The texture is the highlight. This loaf stays incredibly moist and soft thanks to a few key ingredients like Greek yogurt and melted butter. It’s gluten-free and eggless, and you don’t need any egg replacers. The batter comes together easily by hand—no mixer required.
Ingredients…
Use natural unsweetened cocoa powder (not Dutch-processed) for the best rise and flavor. Fresh baking soda matters for lift, so check the date or test it if you’re unsure. Greek yogurt replaces eggs here, adding moisture and richness—0% or 2% both work well. Chocolate chips are optional but recommended for extra gooeyness.
How To Make…
Combine dry ingredients. Whisk the gluten-free flour blend, cocoa powder, baking soda, and salt together in a small bowl.
Mix wet ingredients. In a larger bowl, stir the melted butter with the brown sugar until combined. Add the Greek yogurt, milk, and vanilla extract.
Bring it together. Add the dry ingredients to the wet ingredients and mix by hand until just combined.
Fold in zucchini and chocolate chips. Gently fold in the shredded zucchini (with excess moisture wrung out) and the semisweet chocolate chips.
Bake. Transfer the batter to a greased 9×5-inch loaf pan and bake at 350°F for about 55–60 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaf to cool completely in the pan before removing.
Expert Tips…
Weigh your flour for accuracy—gluten-free blends vary, and this recipe needs 148 grams of flour. Check the loaf around the 55-minute mark because oven temperatures can vary. To remove the loaf easily, grease the pan well and let the bread cool completely before turning it out.
Ingredient Substitutions…
If you prefer lower-fat dairy, skim or low-fat milk should work in place of whole milk. Swap milk or dark chocolate chips depending on your preference. To make the loaf dairy-free or vegan, try non-dairy butter, a high-fat non-dairy yogurt with a thick texture, and a non-dairy milk—though I haven’t tested this version extensively.
Frequently Asked Questions…
Bob’s Red Mill 1-to-1 gluten free flour blend is recommended. If you use a different blend, make sure it contains xanthan gum for structure.
No. There’s no need to peel the zucchini before grating; the skin is tender and adds color and nutrients.
A food processor with a shredding disk is the quickest method—just cut the zucchini into chunks and pulse. A box grater works well too if you don’t have a processor.
Yes. Wrap the shredded zucchini in a clean dish towel and give it one good squeeze to remove excess liquid. You don’t need to dry it completely—just remove the excess moisture.
I don’t recommend frozen zucchini because it often holds too much water, which can affect the bake.
Store the cooled loaf in an airtight container at room temperature for up to four days to keep it moist.
You can try swapping dairy for non-dairy butter, milk, and a thick non-dairy yogurt similar to Greek yogurt. I haven’t fully tested this, so results may vary.
Did you try this chocolate zucchini bread? Leave a comment or share a photo and tag the original author if you’d like. Subscribe to get more recipes delivered to your inbox.
Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons
Check out the cookbook for a collection of festive, easy-to-make gluten-free treats for holidays and everyday celebrations.
Related Recipes You Might Like…
- Easy pumpkin bread
- Lemon poppy seed loaf
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- Gingerbread loaf
📖 Recipe
Double Chocolate Zucchini Bread – Gluten Free, Eggless
Print Recipe
Ingredients
- 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
Instructions
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Preheat the oven to 350°F. Grease a 9″ loaf pan and set aside.
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In a small bowl, whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
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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.
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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.
Notes
- 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.
Nutrition
Check out the extra moist chocolate zucchini bread story on the original blog for more tips and photos.