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Home » Recipes » Breakfast

Double Chocolate Chip Zucchini Bread

By Erin · July 22, 2019 · Updated October 3, 2021 · 15 Comments

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zucchini bread

This Double Chocolate Chip Zucchini Bread is made with cocoa powder and chocolate chips and is perfectly moist. It’s vegan-friendly and ready in under 1 hour! 

zucchini bread

Disclaimer: This post is sponsored by Oatly. As always, all opinions are my own. Thank you for supporting brands that keep this site running! 

Can you ever really go wrong with zucchini bread? I don’t think so! My mom used to make the BEST zucchini bread growing up, only hers wasn’t chocolate and it had walnuts in it, but I just remember the texture being super moist. I emulated that when creating this double chocolate zucchini bread, all while keeping it vegan. 

This is my second post with Oatly, and I’m super excited to bring you a chocolate-filled recipe that can be eaten for breakfast, dessert or both. Oatly is my milk of choice these days because it can easily be used in place of regular dairy milk and it has a neutral taste to it. Plus, it’s nut-free!

zucchini bread

WHY THIS CHOCOLATE CHIP ZUCCHINI BREAD IS SO GOOD 

  • It’s made with cocoa powder AND chocolate chips
  • It’s super moist
  • It comes together in under an hour 

EASY ZUCCHINI BREAD RECIPE 

Zucchini bread is a classic recipe, but some might argue it’s even better with chocolate. Double chocolate zucchini bread gives traditional zucchini bread a run for its money, and this recipe itself has the perfect texture. I’d say it’s a bonus that it’s made with flax eggs and dairy free milk, making it suitable for most dietary preferences. 

Enjoy a slice of bread for breakfast, or even as an after dinner treat with a cup of Oatly. ….honestly, the perfect combination. 

zucchini bread

HOW TO MAKE CHOCOLATE CHIP ZUCCHINI BREAD

  • Prepare the flax eggs by mixing two tablespoons of flaxseed meal with five tablespoons of water. Do this step first so that your eggs are ready by the time you need them
  • Combine the dry ingredients, then the wet ingredients
  • Add the zucchini: I tested this recipe twice, once with the moisture squeezed out of the zucchini and once with the zucchini placed directly in with the rest of the ingredients. In the end, it didn’t make a difference, so there’s no need to squeeze moisture out of the zucchini; simply add the shredded zucchini into the bowl
  • Stir the chocolate chips in by hand: semi-sweet or dark chocolate chips are preferred 

HOW TO STORE ZUCCHINI BREAD / CAN ZUCCHINI BREAD BE FROZEN? 

Wrap zucchini bread tightly in plastic wrap and store at room temperature for up to 3 days. If you don’t think you’re going to eat it within three days, simply place it in the refrigerator. If you’re making zucchini bread ahead of time and want to freeze it, wrap it in plastic wrap or aluminum foil or in a plastic bag and freeze it for 2-3 months. 

zucchini bread

MORE BREAD RECIPES

  • Almond banana bread
  • Paleo skillet banana bread
  • Pecan butternut squash bread 
zucchini bread

Double Chocolate Chip Zucchini Bread

Delicious and moist double chocolate chip zucchini bread that's vegan-friendly and ready in under an hour!
5 from 5 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 slices
Author: Erin

Ingredients

  • 1 cup all purpose flour
  • ½ cup cocoa powder
  • ½ cup cane sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 flax eggs*
  • ¼ cup coconut oil melted
  • ¾ cup Oatly oatmilk
  • 1 teaspoon vanilla extract
  • 1 cup zucchini shredded
  • ½ cup chocolate chips plus more for topping

Instructions

  • Preheat oven to 350°.
  • Make the flax eggs: stir flaxseed and water together and wait 5-10 minutes for the flaxseed to absorb the water; next, melt coconut oil and set aside.
  • Combine dry ingredients--flour, cocoa, sugar, baking soda, and salt--in a bowl.
  • Whisk milk and vanilla in with the dry ingredients; then, add the flax eggs, melted oil and shredded zucchini.
  • Last, stir in the chocolate chips by hand.
  • Grease a 9x5 bread pan then pour batter into the pan; sprinkle extra chocolate chips on top.
  • Bake bread for 45-55 minutes, or until a toothpick comes out clean. Leave bread in the pan for 10 minutes, then carefully run a knife along the edges and invert it into a cooling rack.
  • Wait a few minutes for the bread to cool, then slice and enjoy!

Notes

*2 tablespoon flaxseed meal+5 tablespoon water

Nutrition

Calories: 262kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 325mg | Potassium: 171mg | Fiber: 4g | Sugar: 22g | Vitamin A: 102IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Jane says

    August 09, 2022 at 2:09 pm

    5 stars
    Made this into muffins- cooked about 30-35 minutes (not sure why it took so long). Very good! I even cut sugar to a heaping 1/4 cup and it was still very tasty.

    Reply
    • Erin says

      August 10, 2022 at 10:46 am

      Happy to hear this worked as muffins and that you enjoyed them!

      Reply
  2. Makenzie says

    July 19, 2021 at 3:20 pm

    What can be used in ace of flax seed?
    My daughter is highly allergic to eggs and flax seed.

    Reply
    • Erin says

      July 19, 2021 at 3:38 pm

      Can she do chia seeds? You could try using those instead.

      Reply
  3. Hannah says

    June 27, 2020 at 5:02 pm

    5 stars
    Really great recipe! Everyone loves it.

    Reply
  4. Romy says

    May 24, 2020 at 3:43 pm

    This is so tasty!! The perfect cake to indulge on a rainy Sunday afternoon 🙂

    Reply
  5. Angeline McGee says

    April 24, 2020 at 4:00 pm

    I cannot find my loaf pans for the life of me. How would I change cooking time/degrees for muffins?

    Reply
    • Erin says

      April 25, 2020 at 8:01 am

      Hi! I haven't tried this myself, but the muffins will bake a lot faster... I'd keep the oven at 350 and check them after 25-30 minutes. Let me know how they turn out!

      Reply
  6. Karen says

    December 22, 2019 at 3:02 pm

    What else can I use instead of flax seed?

    Reply
    • Erin says

      December 22, 2019 at 6:46 pm

      You can use 2 eggs instead of flax eggs

      Reply
  7. Mom says

    November 09, 2019 at 3:30 pm

    5 stars
    Mine is in the oven! The dough looks and smells delicious!! My son is gluten, egg and dairy free so i made with GF all-purpose flour. thanks so much for the recipe!!❤❤❤

    Reply
    • Bianca says

      November 13, 2019 at 7:19 pm

      How did it taste??

      Reply
  8. Just4Foodies says

    August 13, 2019 at 6:31 am

    5 stars
    I am sure the chocolate will make zucchini bread much tastier. Your cake looks so moist and fluffy, I think I will give the recipe a try.

    Reply
  9. Sarah | Well and Full says

    July 22, 2019 at 9:31 am

    This bread looks SO fudgy and delicious!!

    Reply
    • Erin says

      July 23, 2019 at 8:54 am

      Thanks Sarah!

      Reply

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