Chocolate Zucchini Bread

Chocolate Zucchini Bread

18 Reviews
From: EatingWell Magazine, January/February 1999

In this recipe remake, we replaced much of the oil with fruit-based fat replacement, reduced the amount of unsweetened chocolate but added cocoa powder and used half as many nuts but toasted them for maximum flavor. The result retained the original's tender crumb and rich, chocolaty flavor with only one-third the fat.

Ingredients 16 servings

for serving adjustment
Serving size has been adjusted!
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 fruit-based fat replacement, such as Lighter Bake, or 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, fruit-based fat replacement (or 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 18

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...
July 27, 2010
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By: EatingWell User
I made this recipe yesterday. It was amazing!! It definitely does not taste like typical healthy or good for you foods. I did make a couple of changes. I used a bundt pan instead of two loaf pans. I also replaced the applesauce with non-fat vanilla yogurt because that's all I had on hand. It was VERY moist and chocolatey. My entire family loved it. Even my husband who turned his nose up at it when I told him it was zucchini bread!! He practically ate it all!!
July 20, 2010
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By: EatingWell User
I made this for the first time yesterday and it was GREAT! I used Hersheys Special Dark Cocoa. It tasted to good to be healthy :)

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