Chocolate Zucchini Bread with Honey Recipe

Here is my go-to chocolate zucchini bread recipe, made with garden-fresh zucchini, rich cocoa, and a generous drizzle of honey that adds just the right amount of sweetness.

This bread has become our family’s favorite way to use up summer zucchini. I often bake two loaves since it disappears so quickly in our house. And let’s be honest – having a slice with your morning coffee just makes any day better, doesn’t it?

What Kind of Zucchini Should I Use?

When it comes to zucchini for baking, medium-sized ones (about 8 inches long) are your best bet. The really large, garden-grown zucchini can be too watery and seedy, which might make your bread too moist. If you’re buying from the store, look for firm zucchini with smooth, dark green skin – avoid any that feel soft or have blemishes. Before grating, there’s no need to peel the zucchini since the skin adds nice flecks of color to your bread and contains extra nutrients. Just remember to gently squeeze out some of the excess moisture after grating to prevent your bread from becoming too wet.

Options for Substitutions

This recipe is pretty forgiving and offers several swap options to work with what you have in your pantry:

• Honey: You can replace honey with maple syrup in equal amounts, or use 1 cup of regular sugar mixed with ¼ cup of milk or water to maintain moisture.
• Coconut oil: Feel free to use any mild-flavored oil, melted butter, or even applesauce (though this will make the bread less rich). If using applesauce, replace only half the oil to keep the texture right.
• Whole wheat pastry flour: Regular whole wheat flour works, but might make the bread denser. You can use all-purpose flour, spelt flour, or a mix of 1¼ cups oat flour plus 1 cup all-purpose flour. For gluten-free, try a 1:1 gluten-free flour blend.
• Zucchini: Yellow summer squash works just as well. Just make sure to squeeze out excess moisture regardless of which you use.
• Chocolate chips: Any chocolate chips work here – milk, dark, or even chopped chocolate bars. You can also use nuts instead for a different crunch, or skip them altogether.
• Eggs: For each egg, you can use 1 mashed banana or ¼ cup applesauce, though the texture will be slightly different. Flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) also work well.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini bread is not properly draining the grated zucchini – excess moisture can make your bread too wet and dense, so be sure to squeeze out the liquid using a clean kitchen towel or paper towels before adding it to your batter. When measuring cocoa powder, avoid packing it into the measuring cup as this can lead to an overly bitter taste – instead, lightly spoon it in and level it off with a knife. Another common error is overmixing the batter once the dry ingredients are combined with the wet ingredients – stop mixing as soon as you no longer see dry flour, as too much mixing can make your bread tough and create tunnels in the finished loaf. For the best texture, let the bread cool completely (at least 1 hour) before slicing, and if you’re using coconut oil, make sure all your ingredients are at room temperature to prevent the oil from solidifying when mixed with cold eggs.

What to Serve With Chocolate Zucchini Bread?

This chocolatey quick bread makes a perfect breakfast or afternoon snack, and there are lots of tasty ways to serve it! A warm slice pairs wonderfully with a cup of coffee or cold glass of milk, while adding a spread of cream cheese or butter makes it even more satisfying. For breakfast, try serving it alongside some Greek yogurt topped with fresh berries to balance out the sweetness. If you’re enjoying it as dessert, a small scoop of vanilla ice cream on top of a slightly warm slice turns it into an extra special treat.

Storage Instructions

Counter Storage: This chocolate zucchini bread stays moist and yummy at room temperature for up to 3 days. Just wrap it well in plastic wrap or keep it in an airtight container. I like to place a paper towel in the container to absorb any extra moisture from the zucchini.

Refrigerate: Want it to last longer? Pop it in the fridge in an airtight container, and it’ll stay fresh for up to a week. The cold temperature helps keep the moisture from the zucchini from making the bread too wet.

Freeze: This bread freezes like a dream! Slice it up before freezing, wrap individual pieces in plastic wrap, and store them in a freezer bag. It’ll keep for up to 3 months. This way, you can grab a slice whenever you’re craving something sweet!

Thaw & Enjoy: When you’re ready to eat a frozen slice, let it thaw at room temperature for about an hour. If you like it warm, pop it in the microwave for 15-20 seconds – it makes the chocolate chips all melty and good!

Preparation Time	15-20 minutes
Cooking Time	40-43 minutes
Total Time	55-63 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 30-40 g
• Fat: 140-160 g
• Carbohydrates: 300-320 g

Ingredients

• 3 cups grated zucchini
• 1 cup honey
• 2/3 cup melted coconut oil, butter, or a mild oil like light olive or sunflower
• 2 teaspoons vanilla extract
• 4 eggs
• 2 1/4 cups whole wheat pastry flour (or substitute with spelt or 1 1/4 cup oat flour)
• 3/4 cup cocoa powder (plus extra for dusting pans)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup dark or semi-sweet chocolate chips, divided

Step 1: Prepare the Loaf Pans and Preheat the Oven

Begin by heating your oven to 350°F (175°C).

Grease two 8-inch loaf pans and lightly coat them with cocoa powder.

For easier removal, I recommend adding a piece of parchment paper to line the bottom and up the long sides of each pan, then coat the parchment with cocoa as well.

This will help prevent the very middle bottoms from sticking, even with the coating.

Step 2: Mix Wet Ingredients

In the bowl of a large mixer, combine grated zucchini and the next four wet ingredients.

Stir well to ensure the zucchini is evenly distributed and the wet mixture is consistent.

Step 3: Combine Dry Ingredients

Gradually add the remaining dry ingredients, excluding the chocolate chips, to the wet mixture.

Mix until you have a smooth and homogenous batter.

This step ensures that the dry ingredients are well incorporated with no lumps.

Step 4: Incorporate Chocolate Chips

Gently fold in 2/3 cup of chocolate chips into the batter.

Check that the chocolate chips are evenly dispersed throughout, as they may tend to fall to the bottom of the bowl during mixing.

Step 5: Pour Batter and Add Topping

Divide the batter equally between the prepared loaf pans, making sure the chocolate pieces remain evenly dispersed.

Sprinkle the remaining 1/3 cup of chocolate chips evenly over the tops of the two loaves.

This ensures a lovely distribution of chocolate in each slice.

Step 6: Bake and Cool

Bake in the preheated oven for 40-43 minutes until the loaves are puffed and the centers look done.

Perform the toothpick test to check doneness, keeping in mind that it may come out covered in melty chocolate pieces.

Allow the loaves to cool in the pans for 5-10 minutes before transferring them to a wire rack to cool completely.

Once cooled, slice and enjoy your delicious zucchini chocolate chip loaves!