Chocolate Zucchini Bread

Chocolate Zucchini Bread

20 Reviews
From: EatingWell Magazine, January/February 1999

A new take on a favorite veggie dessert–this recipe includes unsweetened cocoa, walnuts and whole wheat flour. The result: rich, chocolatey, and dairy-free zucchini bread.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup chopped walnuts, (1¾ ounces)
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • ¼ cup unsweetened cocoa, preferably Dutch-process
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs, lightly beaten
  • 1½ cups sugar
  • ¾ cup unsweetened applesauce
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 ounce unsweetened chocolate, melted
  • 2 cups grated zucchini, (1 medium)


  • Active

  • Ready In

  1. Preheat oven to 325°F. Coat two 8½-by-4½-inch loaf pans with cooking spray.
  2. Spread walnuts in a pie pan and bake until fragrant, 5 to 7 minutes. Set aside to cool.
  3. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
  4. Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and the reserved walnuts. Spoon the batter into the prepared pans, smoothing the tops.
  5. Bake the loaves 55 to 60 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.
  • Make Ahead Tip: The bread will keep, well wrapped, at room temperature for 1 to 2 days or in the freezer for up to 1 month.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Per serving: 249 calories; 8 g fat(1 g sat); 2 g fiber; 43 g carbohydrates; 5 g protein; 11 mcg folate; 35 mg cholesterol; 24 g sugars; 83 IU vitamin A; 3 mg vitamin C; 27 mg calcium; 1 mg iron; 142 mg sodium; 143 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, ½ fruit, 1 other carbohydrate, 1 fat

Reviews 20

February 04, 2018
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By: bluebella32
This turned out SO delicious!! I used 2 cups white whole wheat flour, 1/2 cup turbinado sugar, 1/2 cup coconut sugar, olive oil instead of canola, a little bit extra applesauce and zucchini, and instead of melting chocolate, I added about 2/3 cup semi sweet chocolate chunks. Making it again today. Recipe made one large loaf and a half loaf (very short lol). Doing it this way the bread itself is less chocolatey so you can taste zucchini (very mild, nice flavor) but with lovely chocolate chunks dispersed! Oh and I did not use walnuts bc of preference.
July 03, 2017
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By: tdono4
A nice not-too-rich sweet bread to satisfy a chocolate craving. I subbed pecans for the walnuts, reduced 1/4 cup of the sugar and baked in a bundt pan for 42 mins at 315 degrees convection bake. Family liked it with whipped cream on top.
June 26, 2016
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By: EatingWell User
Delicious but... Tastes good but it took forever to bake. I used hot chocolate mix instead of cocoa but no other substitutions. Even after an hour it was still doughy inside. I don't have a slow oven - in fact it usually bakes items in less time than required. I also agree it did not rise as expected.
April 08, 2013
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By: EatingWell User
The bread was very sweet but had an off flavor. I actually spit it out.
July 26, 2011
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By: GF Girl
My Favorite Chocolate Veggie Dessert I sustituted 1/2 cup Agave nectar and 1/2 cup Demerra brown sugar for the white sugar and used 1 cup of applesauce and no oil and it came out perfect and moist! I make muffins using an ice cream scoop to scoop the batter! They freeze great! I have been using this recipe since I found it over a year ago! It's the best! Pros: Easy, yummy, and sure to please!
November 13, 2010
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By: EatingWell User
Made it with the applesauce. Turned out grea!. I would try the NF Vanilla yogurt next time. Baked it as a bundt cake. 40-45 minutes.
October 23, 2010
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By: majstikleo
Not what I was expecting the bread did not rise into what I would consider normal dessert type bread should (made 2 loafs as per directions) I thought the cocoa over whelmed the bread it all just tasted like chocolate. I also reduced the sugar and omitted the oil for more applesauce.
September 15, 2010
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By: EatingWell User
This was fabulous! Loved by all. I'm guessing that even people who don't like zucchini bread would like this because you can't even tell it is part of the recipe. I did decrease the sugar to 3/4 c with no adverse effects. It was incredibly moist and delicious.
July 30, 2010
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By: EatingWell User
I thought the bread was GREAT, so yummy. I gave 4 of 5 stars because the sugar amount surprised me. I wonder if I can cut the sugar a little...
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