Moist, fudgy & healthy whole wheat Chocolate Zucchini Bread that perfectly doubles as breakfast and dessert. Made with simple and nutritious ingredients, this moist zucchini bread will leave you craving for more!
I recently shared my Banana Chocolate Chip Bread recipe, and you all loved it. So this time I wanted to share another bread with the veggie in season, Zucchini.
This recipe also does not require too many appliances except the oven. Grating zucchini is the only prep work you needed before you start making this healthy zucchini bread.
It is also a great way to disguise the vegetables and the zucchini adds the extra softness and moist texture to the bread.
Let’s talk whole wheat. Well, nothing much to say except “I don’t feel guilty giving this bread as a snack to my daughter!”
Healthy Whole Wheat Zucchini Bread Recipe
Zucchini is a summer squash fruit that looks almost like a cucumber. It actually belongs to the gourd family of vegetables. It is packed with nutrients like Vitamin C, Manganese, Potassium, Vitamin K, and more. It also has ample amounts of Vitamin A that boosts our immune system and vision. It also has high antioxidants and improves heart health and digestion.
My favorite way to use all the zucchini is in making muffins, this bread or Indian flatbread called parathas (I make the dough with grated zucchini).
I love to try healthier baking, so we are not just having empty calories when eating muffins or breads. In this recipe, I have used whole wheat flour instead of all-purpose flour to make this bread healthier, similar to my Healthy Banana Bread, Whole Wheat Pumpkin Oatmeal Muffins and Healthy Carrot Muffins.
How to make Zucchini Bread with Whole Wheat Flour?
This recipe calls for fresh zucchini and the usual ingredients we have in our pantry. I have used Hershey’s cocoa powder to make this double chocolate zucchini bread.
Before you start prepping the ingredients for this delicious bread, do the following steps:
- Pre-heat the oven at 350°F (175°C)
- Grease a 9×5 loaf pan or line it with a parchment paper.
- Take a large bowl and add the dry ingredients – whole wheat flour, cocoa powder, baking soda, baking powder and salt. Once you have mixed all the dry ingredients well, set them aside.
- Take another large bowl and add the grated zucchini along with yogurt, oil, sugar, eggs, and vanilla extract. Mix all of them together.
- Then fold the dry ingredients in to the wet ingredients with a spatula.
- At last, add those chocolate chips for that chocolaty goodness. Save some of the chocolate chips to add on top of the batter once you have poured it into the pan.
- Pour the batter into the prepared baking pan. Spread the chocolate chips evenly over the batter.
- Slide the pan into the oven for baking up to 40-50 minutes or until done. Insert a toothpick to check whether the bread is done. If the toothpick comes out clean, take out the pan and let it cool for about 10 minutes.
- Finally, remove the yummy and moist zucchini bread from the pan and place it on the wire rack.
- Slice it up and enjoy this healthy treat.
Tips to make Perfect Moist Zucchini Bread
- As zucchini has a lot of water content, it better to use a large hole grater to grate it. This will prevent the zucchini from turning into water and mush. You can also dab the grated zucchini with paper towel to reduce the water. But don’t make it completely dry.
- Do not over mix once you mix the dry and wet ingredients.
Look at that super moist zucchini bread!
How to store Zucchini Bread?
In my home, half of the zucchini bread is gone as soon as I set it on the wire rack. But, if you can resist the temptation of finishing it, then you can keep it on your kitchen counter for 2-3 days. Just wrap it with a cling wrap or store it in an airtight container.
Can you freeze Zucchini Bread?
Yes, you can freeze this zucchini bread for up to 3 months. You can either store it as a whole loaf or as separate slices. Just wrap them in a plastic or freeze wrap and store it in a ziplock bag in the freezer. Whenever you have a craving for something chocolatey yet healthy, just take it out of the freezer and pop it in the microwave for 10 seconds. Your soft and moist double chocolate zucchini bread will be ready for you to enjoy.
Hope you enjoy this healthy double chocolate zucchini bread!
More Zucchini Recipes You’ll Love
Healthy Chocolate Zucchini Bread
Ingredients
- 1 cup Whole Wheat Flour, 127gms
- 1/2 cup Cocoa Powder
- 1/2 teaspoon Baking powder
- 3/4 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 cup Zucchini , grated, packed
- 1/3 cup Avocado oil
- 1/4 cup Yogurt
- 1/2 cup Sugar, granulated
- 2 Eggs, large, room temperature
- 1 teaspoon Vanilla extract
- 3/4 cup Chocolate chips, I used mini (optional)
Instructions
- Pre-heat the oven at 350°F (175°C). Grease a 9×5 loaf pan or line a parchment paper in the pan.
- Take a large bowl and add the dry ingredients – whole wheat flour, cocoa powder, baking soda, baking powder and salt. Once you have mixed all the dry ingredients well, set them aside.
- Take another large bowl and add the grated zucchini along with yogurt, oil, sugar, eggs, and vanilla extract. Mix all of them together.
- Then fold the dry ingredients in to the wet ingredients with a spatula. Do not overmix.
- At last, add those chocolate chips for that chocolaty goodness. Save some of the chocolate chips to add on top of the batter once you have poured it into the pan.
- Pour the batter into the prepared baking pan. Spread the chocolate chips evenly over the batter.
- Slide the pan into the oven and bake for up to 40-50 minutes or until done. Insert a toothpick to check whether the bread is done. If the toothpick comes out clean, take out the pan and let it cool for about 10 minutes.
- Remove the zucchini bread from the pan and place it on the wire rack.
- Slice and enjoy this healthy zucchini bread.
We used this for a high school cooking lab, it worked very well but we had to cook it a bit longer than expected.. Either way it was delicious thank you so much!
Can you make this in a 9×5 loaf pan?
Hi Sharmila – I think it will work fine in a 9×5 pan too. Hope you enjoy the zucchini bread.
Hi Meeta,
I just made this and mine was super undercooked. I did exactly what you said and this morning when I cute into it, it wasn’t made
Any thoughts?
I even squeezed the zucchini probably more that you said to do.
Hi Jas – Sorry to hear the zucchini bread was not cooked well. I would suggest to check the bread with a toothpick/knife right after taking out from the oven, so you can make sure it is cooked, else add more time in the oven. With zucchini, the amount of water can vary, so it is best to check right away. Also, it is best to measure the quantity of ingredients by weight for baking recipes, as that can sometimes vary when using cups to measure too. I hope that helps!
Hi Meeta,
We love all of your vegetarian recipes. Can this be made without the egss or what substitute would you suggest?
Hi Jayna – Thank you! I have not tried, but a reader sent me these options and these are frequently used by many.

- Vinegar & baking soda (1 tsp baking soda mixed with 1 tbsp vinegar replaces 1 egg)

– Unsweetened applesauce (1/4 cup replaces 1 egg)
Hi can we substitute egg wit flax seed meal ?
Hi Chandni – I have not tried, but I think it would work well with flax seed meal.
A reader sent me these options for eggless, in case you want to try these.

- Vinegar & baking soda (1 tsp baking soda mixed with 1 tbsp vinegar replaces 1 egg)

– Unsweetened applesauce (1/4 cup replaces 1 egg)
Can butternut squash be substituted for zucchini in this recipe?
Hi Gunjan – I have not tried this bread with butternut squash, so it is hard for me to say if it will work well.
It’s delicious! Thanks for a tasty and easy recipe!
Looks delicious! Have you tried using any gluten free flour?
Hi Shilpa – Thank you! I have not tried this recipe with gluten-free flour. Please do share if you try it.