Chocolate Zucchini Bread

Recipe adapted from Two Peas and Their Pod

Out of recipe ideas for your never-ending harvest of summer zucchini? This chocolatey goodness is the perfect dessert for a summertime barbecue. The best part is, you can’t even taste the zucchini. Added bonus: this recipe is dairy-free and refined sugar free! 

Prep Time

15 minutes

Cook Time

60 minutes


1 Loaf


1 cup flour, all-purpose
1⁄2 cup cocoa powder
1 teaspoon baking soda
1⁄2 teaspoon salt
2 egg
1⁄2 cup coconut oil (melted)
3⁄4 cup maple syrup
1 teaspoon vanilla
1 1⁄2 cups zucchini (shredded)
3⁄4 cup chocolate chips, non-dairy (plus more to sprinkle on top)


Preheat oven to 350°F and grease 9’’x5’’ bread pan, set aside. In a large bowl combine flour, cocoa powder, baking soda and salt. Whisk to combine. In a medium bowl combine the two eggs, coconut oil, maple syrup and vanilla and again whisk together. Pour half the wet ingredients into the dry ingredients and slowly begin to stir. Add remaining wet ingredients and stir until just combined, be careful not to overmix. Add in shredded zucchini and chocolate chips and mix until everything is evenly incorporated. Pour mixture into greased bread pan and sprinkle some chocolate chips on the top. Place in oven and cook for 50-60 minutes. Test for doneness by sticking a thin skewer in the center and if it comes out clear with no batter streaks, it’s done! Let cool on counter for 5-10 minutes.