15 Delicious Chocolate Zucchini Bread Recipes for Every Occasion

Chocolate zucchini bread is a delightful way to enjoy a sweet treat while sneaking in some veggies.

The combination of rich cocoa and tender zucchini creates moist, flavorful loaves perfect for breakfast, snacks, or dessert.

This collection of 15 chocolate zucchini bread recipes features traditional, gluten-free, low-carb, and decadent variations to suit every taste.

Each recipe is easy to prepare, packed with flavor, and perfect for family gatherings, gift-giving, or cozy afternoons at home.

Discover how to make chocolate zucchini bread that’s both indulgent and surprisingly wholesome.

15 Delicious Chocolate Zucchini Bread Recipes for Every Occasion

From classic loaves to creative twists, each recipe delivers moist, chocolatey goodness with a subtle veggie boost.

Perfect for breakfast, dessert, or snack time, these breads satisfy cravings while sneaking in extra nutrition.

They’re easy to bake, versatile, and ideal for sharing with family and friends.

Enjoy every slice of these chocolate zucchini breads that combine indulgence, comfort, and a touch of wholesome goodness.

Chocolate Zucchini Bread with Dark Cocoa

A moist, rich chocolate zucchini bread made with dark cocoa and shredded zucchini.

It’s tender, slightly sweet, and full of chocolate flavor while remaining wholesome and satisfying.

Zucchini keeps the bread soft and moist while cocoa powder adds depth and richness.

Perfect for breakfast, snacks, or holiday treats.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup or keto sweetener
• 1 cup shredded zucchini
• 1 teaspoon vanilla extract

Instructions:

• • Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
• • Mix almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
• • In another bowl, whisk eggs, melted coconut oil, maple syrup, and vanilla extract.
• • Fold in shredded zucchini and combine with dry ingredients.
• • Pour batter into the loaf pan and smooth the surface.
• • Bake for 45–50 minutes until a toothpick comes out clean.
• • Cool completely before slicing.

This chocolate zucchini bread is moist, rich, and indulgent.

It’s perfect for breakfast, snacks, or dessert.

The zucchini adds subtle sweetness and tender texture.

A delicious, wholesome treat that combines chocolate and veggies.

Double Chocolate Zucchini Bread

A decadent double chocolate bread with cocoa powder and chocolate chips for extra richness.

It’s moist, tender, and perfectly balanced between chocolate flavor and vegetable sweetness.

Shredded zucchini keeps the bread soft while eggs and almond flour provide structure.

Ideal for dessert, holiday treats, or special breakfasts.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup sweetener (maple syrup or erythritol)
• 1 cup shredded zucchini
• 1/2 cup sugar-free chocolate chips
• 1 teaspoon vanilla extract

Instructions:

• • Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
• • Combine almond flour, coconut flour, cocoa powder, baking soda, and salt in a large bowl.
• • In another bowl, whisk eggs, melted coconut oil, sweetener, and vanilla.
• • Fold in shredded zucchini and mix with dry ingredients.
• • Gently fold in chocolate chips.
• • Pour batter into the loaf pan and smooth the top.
• • Bake for 45–50 minutes until firm and a toothpick comes out clean.
• • Cool completely before slicing.

This double chocolate zucchini bread is rich, moist, and decadent.

It’s perfect for dessert or a special breakfast treat.

The chocolate chips add bursts of indulgent flavor.

A healthy, chocolatey bread that satisfies cravings.

Chocolate Zucchini Bread with Walnuts

A moist chocolate zucchini bread enriched with crunchy walnuts for texture and flavor.

It’s low in refined sugar, tender, and packed with chocolate goodness.

Zucchini adds moisture while cocoa and walnuts create a perfect balance of sweetness and crunch.

Great for breakfast, snacks, or holiday dessert.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup or keto sweetener
• 1 cup shredded zucchini
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract

Instructions:

• • Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
• • Mix almond flour, coconut flour, cocoa powder, baking soda, and salt in a large bowl.
• • In another bowl, whisk eggs, melted coconut oil, maple syrup, and vanilla extract.
• • Fold in shredded zucchini and combine with dry ingredients.
• • Gently fold in chopped walnuts.
• • Pour batter into the loaf pan and smooth the surface.
• • Bake for 45–50 minutes until a toothpick comes out clean.
• • Cool completely before slicing.

This chocolate zucchini bread is tender, moist, and nutty.

It’s perfect for breakfast, snack time, or dessert.

Walnuts add texture and a rich, nutty flavor.

A wholesome, chocolatey treat that’s both satisfying and nutritious.

Vegan Chocolate Zucchini Bread

A soft, moist chocolate zucchini bread made entirely vegan.

It uses plant-based ingredients while remaining indulgent and flavorful.

Shredded zucchini provides moisture, while flax eggs and coconut oil create a tender, cake-like texture.

Ideal for vegan diets, holiday baking, or healthy indulgence.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water)
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup or coconut sugar
• 1 cup shredded zucchini
• 1 teaspoon vanilla extract

Instructions:

• • Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
• • Prepare flax eggs by mixing flaxseed meal and water; let it sit for 5 minutes.
• • In a bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt.
• • In another bowl, whisk flax eggs, melted coconut oil, maple syrup, and vanilla.
• • Fold in shredded zucchini and combine with dry ingredients.
• • Pour batter into the loaf pan and smooth the top.
• • Bake for 45–50 minutes until a toothpick comes out clean.
• • Cool completely before slicing.

This vegan chocolate zucchini bread is moist, tender, and chocolatey.

It’s perfect for vegan breakfasts, snacks, or dessert.

Flax eggs create a soft, cake-like texture.

A delicious, plant-based treat full of flavor and nutrition.

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Chocolate Zucchini Bread with Coconut Chips

A rich chocolate zucchini bread with crunchy coconut chips for added texture and flavor.

It’s moist, tender, and perfectly balanced between chocolate and coconut sweetness.

Shredded zucchini adds moisture while coconut chips provide a delightful crunch throughout the bread.

Great for breakfast, snacks, or holiday treats.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup or keto sweetener
• 1 cup shredded zucchini
• 1/4 cup unsweetened coconut chips
• 1 teaspoon vanilla extract

Instructions:

• • Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
• • Mix almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
• • In another bowl, whisk eggs, melted coconut oil, sweetener, and vanilla.
• • Fold in shredded zucchini and combine with dry ingredients.
• • Gently fold in coconut chips.
• • Pour batter into the loaf pan and smooth the top.
• • Bake for 45–50 minutes until firm and a toothpick comes out clean.
• • Cool completely before slicing.

This chocolate zucchini bread is moist, tender, and slightly crunchy.

The coconut chips add texture and subtle sweetness.

Perfect for breakfast, snacks, or dessert.

A rich, chocolatey, and flavorful treat full of texture.

Chocolate Zucchini Bread with Almond Butter Swirl

A rich, moist chocolate zucchini bread featuring a creamy almond butter swirl.

It’s tender, flavorful, and slightly sweet, making it perfect for breakfast or dessert.

The zucchini keeps the bread soft while the almond butter adds richness and a nutty aroma.

Ideal for a healthy treat or holiday baking.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup or keto sweetener
• 1 cup shredded zucchini
• 1/4 cup almond butter
• 1 teaspoon vanilla extract

Instructions:

• • Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
• • Mix almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
• • In another bowl, whisk eggs, melted coconut oil, maple syrup, and vanilla.
• • Fold in shredded zucchini and combine with dry ingredients.
• • Pour half the batter into the loaf pan.
• • Drop almond butter in small dollops and swirl gently.
• • Pour remaining batter on top and swirl lightly.
• • Bake for 45–50 minutes until a toothpick comes out clean.
• • Cool completely before slicing.

This almond butter swirl bread is moist, chocolatey, and flavorful.

The almond butter swirl adds richness and a nutty note.

Perfect for breakfast, dessert, or holiday treats.

A decadent yet healthy chocolate zucchini bread.

Chocolate Zucchini Bread with Pecans

A soft chocolate zucchini bread enriched with crunchy pecans for texture.

It’s moist, flavorful, and slightly sweet while remaining wholesome and satisfying.

Shredded zucchini keeps the bread tender while pecans provide a nutty crunch throughout.

Great for breakfasts, snacks, or festive holiday treats.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup or keto sweetener
• 1 cup shredded zucchini
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract

Instructions:

• • Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
• • Combine almond flour, coconut flour, cocoa powder, baking soda, and salt in a bowl.
• • In another bowl, whisk eggs, melted coconut oil, sweetener, and vanilla.
• • Fold in shredded zucchini and combine with dry ingredients.
• • Gently fold in pecans.
• • Pour batter into the loaf pan and smooth the top.
• • Bake for 45–50 minutes until firm and a toothpick comes out clean.
• • Cool completely before slicing.

This pecan chocolate zucchini bread is tender, moist, and nutty.

It’s perfect for breakfast, snacks, or holiday desserts.

The pecans add texture and rich flavor.

A wholesome and indulgent low-carb treat.

Chocolate Zucchini Bread with Espresso

A rich chocolate zucchini bread infused with espresso for a subtle coffee flavor.

It’s moist, tender, and slightly decadent, perfect for adults or holiday brunch.

Zucchini adds moisture while espresso enhances the chocolate depth and aroma.

Ideal for breakfast, coffee breaks, or dessert.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup or sweetener
• 1 cup shredded zucchini
• 1 teaspoon instant espresso powder
• 1 teaspoon vanilla extract

Instructions:

• • Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
• • Mix almond flour, coconut flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a large bowl.
• • In another bowl, whisk eggs, melted coconut oil, maple syrup, and vanilla.
• • Fold in shredded zucchini and combine with dry ingredients.
• • Pour batter into the loaf pan and smooth the surface.
• • Bake for 45–50 minutes until a toothpick comes out clean.
• • Cool completely before slicing.

This chocolate zucchini bread with espresso is moist and flavorful.

It’s perfect for coffee lovers and makes a delightful breakfast or dessert.

The espresso enhances the chocolate flavor beautifully.

A decadent yet wholesome bread for special occasions.

Chocolate Zucchini Bread with Coconut Cream

A rich chocolate zucchini bread with a swirl of coconut cream for added moisture.

It’s tender, flavorful, and slightly sweet, perfect for holiday breakfasts or snacks.

Shredded zucchini keeps the bread moist while coconut cream adds a smooth, creamy texture.

Great for low-carb, gluten-free, or holiday baking.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup or keto sweetener
• 1 cup shredded zucchini
• 1/4 cup coconut cream
• 1 teaspoon vanilla extract

Instructions:

• • Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
• • Mix almond flour, coconut flour, cocoa powder, baking soda, and salt in a large bowl.
• • In another bowl, whisk eggs, melted coconut oil, maple syrup, and vanilla.
• • Fold in shredded zucchini and combine with dry ingredients.
• • Drop coconut cream over the batter and swirl lightly.
• • Bake for 45–50 minutes until firm and a toothpick comes out clean.
• • Cool completely before slicing.

This chocolate zucchini bread with coconut cream is moist and tender.

The coconut cream swirl adds richness and subtle sweetness.

Perfect for breakfast, snacks, or dessert.

A healthy, indulgent bread for chocolate lovers.

Chocolate Zucchini Bread with Orange Zest

A fragrant chocolate zucchini bread enhanced with fresh orange zest.

It’s moist, soft, and flavorful, offering a unique combination of chocolate and citrus.

Shredded zucchini keeps the bread tender while orange zest adds a fresh, aromatic twist.

Ideal for festive breakfasts, brunch, or holiday treats.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup or keto sweetener
• 1 cup shredded zucchini
• 1 teaspoon vanilla extract
• Zest of 1 orange

Instructions:

• • Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
• • Combine almond flour, coconut flour, cocoa powder, baking powder, baking soda, salt, and orange zest in a bowl.
• • In another bowl, whisk eggs, melted coconut oil, maple syrup, and vanilla.
• • Fold in shredded zucchini and mix with dry ingredients.
• • Pour batter into the loaf pan and smooth the surface.
• • Bake for 45–50 minutes until a toothpick comes out clean.
• • Cool completely before slicing.

This chocolate zucchini bread with orange zest is moist and fragrant.

It’s perfect for breakfast, brunch, or holiday desserts.

The orange zest adds a refreshing, aromatic twist.

A delicious and unique chocolate zucchini bread for special occasions.

Chocolate Zucchini Bread with Hazelnuts

A rich, moist chocolate zucchini bread studded with crunchy hazelnuts for added texture.

It’s tender, slightly sweet, and packed with chocolate flavor while remaining wholesome and satisfying.

Shredded zucchini keeps the bread soft while hazelnuts add a nutty, crunchy contrast.

Perfect for breakfast, snacks, or holiday treats.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup or keto sweetener
• 1 cup shredded zucchini
• 1/2 cup chopped hazelnuts
• 1 teaspoon vanilla extract

Instructions:

• • Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
• • Mix almond flour, coconut flour, cocoa powder, baking soda, and salt in a large bowl.
• • In another bowl, whisk eggs, melted coconut oil, maple syrup, and vanilla.
• • Fold in shredded zucchini and combine with dry ingredients.
• • Gently fold in chopped hazelnuts.
• • Pour batter into the loaf pan and smooth the top.
• • Bake for 45–50 minutes until a toothpick comes out clean.
• • Cool completely before slicing.

This chocolate zucchini bread with hazelnuts is moist and nutty.

It’s perfect for breakfast, snacks, or dessert.

Hazelnuts add texture and rich flavor.

A wholesome and indulgent chocolate treat.

Chocolate Zucchini Bread with Peanut Butter Chips

A soft, chocolatey zucchini bread studded with peanut butter chips for a nutty sweetness.

It’s moist, tender, and perfect for breakfast, snacks, or dessert.

Shredded zucchini keeps the bread moist while peanut butter chips add a creamy, sweet crunch.

Ideal for chocolate and peanut butter lovers.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup or sweetener
• 1 cup shredded zucchini
• 1/2 cup peanut butter chips
• 1 teaspoon vanilla extract

Instructions:

• • Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
• • Combine almond flour, coconut flour, cocoa powder, baking soda, and salt in a bowl.
• • In another bowl, whisk eggs, melted coconut oil, maple syrup, and vanilla.
• • Fold in shredded zucchini and mix with dry ingredients.
• • Gently fold in peanut butter chips.
• • Pour batter into the loaf pan and smooth the top.
• • Bake for 45–50 minutes until firm and a toothpick comes out clean.
• • Cool completely before slicing.

This bread is moist, chocolatey, and slightly nutty.

Peanut butter chips add flavor and texture.

Perfect for breakfast, snacks, or dessert.

A fun and delicious variation of chocolate zucchini bread.

Chocolate Zucchini Bread with Cinnamon Swirl

A tender chocolate zucchini bread with a fragrant cinnamon swirl for extra warmth and flavor.

It’s moist, slightly sweet, and perfect for breakfast, snacks, or holiday treats.

Shredded zucchini keeps the bread soft while the cinnamon swirl adds aromatic flavor.

Great for festive baking or everyday indulgence.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup or sweetener
• 1 cup shredded zucchini
• 1 teaspoon vanilla extract
• 2 tablespoons cinnamon mixed with 1 tablespoon sweetener

Instructions:

• • Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
• • Mix almond flour, coconut flour, cocoa powder, baking soda, and salt in a large bowl.
• • In another bowl, whisk eggs, melted coconut oil, maple syrup, and vanilla.
• • Fold in shredded zucchini and combine with dry ingredients.
• • Pour half the batter into the loaf pan, sprinkle cinnamon mixture, then top with remaining batter.
• • Swirl gently with a knife.
• • Bake for 45–50 minutes until a toothpick comes out clean.
• • Cool completely before slicing.

This chocolate zucchini bread with cinnamon swirl is moist and aromatic.

The cinnamon adds warmth and festive flavor.

Perfect for breakfast, brunch, or dessert.

A cozy, flavorful chocolate zucchini bread variation.

Chocolate Zucchini Bread with Macadamia Nuts

A soft chocolate zucchini bread with crunchy macadamia nuts for a tropical twist.

It’s tender, chocolatey, and slightly nutty while remaining moist and wholesome.

Shredded zucchini keeps the bread soft, while macadamia nuts add texture and a rich, buttery flavor.

Perfect for holiday treats or everyday indulgence.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup or sweetener
• 1 cup shredded zucchini
• 1/2 cup chopped macadamia nuts
• 1 teaspoon vanilla extract

Instructions:

• • Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
• • Combine almond flour, coconut flour, cocoa powder, baking soda, and salt in a bowl.
• • In another bowl, whisk eggs, melted coconut oil, maple syrup, and vanilla.
• • Fold in shredded zucchini and combine with dry ingredients.
• • Gently fold in macadamia nuts.
• • Pour batter into the loaf pan and smooth the top.
• • Bake for 45–50 minutes until a toothpick comes out clean.
• • Cool completely before slicing.

This chocolate zucchini bread is moist, tender, and nutty.

Macadamia nuts add crunch and a buttery flavor.

Perfect for breakfast, snacks, or dessert.

A decadent, tropical twist on traditional chocolate zucchini bread.

Chocolate Zucchini Bread with Chia Seeds

A soft chocolate zucchini bread sprinkled with chia seeds for added texture and nutrition.

It’s moist, slightly sweet, and high in fiber while remaining chocolatey and tender.

Shredded zucchini keeps the bread soft while chia seeds add a subtle crunch and boost nutrition.

Perfect for breakfast, snacks, or holiday treats.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup or sweetener
• 1 cup shredded zucchini
• 2 tablespoons chia seeds
• 1 teaspoon vanilla extract

Instructions:

• • Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
• • Mix almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
• • In another bowl, whisk eggs, melted coconut oil, maple syrup, and vanilla.
• • Fold in shredded zucchini and combine with dry ingredients.
• • Pour batter into the loaf pan, then sprinkle chia seeds on top.
• • Bake for 45–50 minutes until a toothpick comes out clean.
• • Cool completely before slicing.

This chocolate zucchini bread is moist, tender, and slightly crunchy.

Chia seeds add texture, fiber, and nutrients.

Perfect for breakfast, snacks, or dessert.

A healthy, chocolatey bread with added nutrition.