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Double chocolate zucchini bread

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread. A delicious and healthy twist on normal zucchini bread with a few healthier substitutions that will not impact the flavor of this bread.

Yield: 1 medium loaf pan 1x
Prep: 20 minutesCook: 60 minutesTotal: 1 hour 20 minutes


  • 1/2 cup melted coconut oil (can sub vegetable oil)
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups shredded zucchini
  • 1/2 cup all-purpose flour
  • 1/2 cup wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup dark chocolate chips

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  1. Preheat oven to 350°F. Grease one 9×5 loaf pan.
  2. In a mixer, combine oil, sugars, and vanilla. Mix in eggs and shredded zucchini.
  3. In a separate bowl, mix flours, salt, cinnamon, baking soda, and baking powder. Slowly mix this dry mixture into your wet mixture. Beat until combined. Mix in chocolate chips.
  4. Move the batter to your prepared loaf pan, and bake at 350°F for 55-65 minutes, or until a toothpick comes out clean when inserted into the center. Remove from oven and cool in pan for 10 minutes before cooling on a wire rack.


Freezer Meal Instructions: To Freeze: After bread is baked, let cool completely. Slice the bread but keep it in the form of a loaf. By slicing it, you can thaw out one or two pieces instead of the whole loaf. Wrap loaf in saran wrap and then in foil. Store in freezer for up to 3 months. To Prepare: Thaw individual slices of bread in refrigerator or microwave.

© Author: Polly Conner
Cuisine: American Method: Baking