Joyous Health Recipes Food
Joyous Health Wellbeing Well-Being
Joyous Health Beauty Beauty
Joyous Health Family Family
Previous Episodes 

Chocolate Zucchini Bread

This gluten-free bread is dense and delicious! It will fill you up and keep you satisfied for hours.
Dec 1, 2022 | Joy McCarthy

O-M-G! This Chocolate Zucchini Bread is decadent, dense and delicious. Slather it with some almond butter and you've got a fulfilling breakfast or an afternoon powersnack to tide you over until dinner. 

Chocolate Zucchini Bread

The zucchini keeps it nice and moist so be forewarned it does take a ridiculously long time to bake in the oven. To me, anything longer than 30 minutes is a long time and it's double that. But all you have to do while it's baking is smell the deliciousness and catch up on the latest episode of Ancient Apocolapse on Netflix (hint hint). It just came out very recently. I binge watched the whole thing while nursing a fever the other week.

I only used two flours, similar to the zucchini banana bread recipe in The Joyous Cookbook. I haven't played around with other flours, so be sure to see my notes in the recipe card below about flour substitutions.

Chocolate Zucchini bread

It can easily be made nut-free, just simply omit walnuts and replace with pumpkin or sunflower seeds, just as delicious and school-friendly. However, if you can eat nuts, I highly recommend you do not skip the walnuts. They add a wonderful texture and meatiness to this recipe.

This Chocolate Zucchini Bread is...

  • Gluten-free and packed with gut-loving fibre
  • Packed with zucchini making it blood sugar balancing
  • Great for kids
  • Healthy for snacking or for breakfast with a smoothie or a hot drink like a Matcha Collagen Latte
Rate Recipe • 
Sign in or create an account to rate this recipe
Select Stars → 
  • 2 small zucchinis grated or 1.5 cups grated
  • 1 cup brown rice flour*
  • 1/2 cup coconut flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup monk fruit sweetener or coconut sugar
  • 3 eggs** whisked
  • 1/2 cup olive oil
  • 1 tsp pure vanilla extract
  • 1/2 cup maple syrup
  • 1/2 cup chocolate chips
  • 3/4 cup chopped walnuts
  1. Preheat oven to 350F (180C). Line a standard size loaf pan with parchment paper.
  2. Using a box grater, grate zucchini (skin on). Set aside.
  3. In a large mixing boil, combine flours, cocoa powder, baking soda, baking powder and sugar.
  4. In a medium size bowl, combine wet ingredients including grated zucchini, eggs, olive oil, vanilla and maple syrup. Add wet ingredients to dry ingredients. Fold in chocolate chips and walnuts.
  5. Pour mixture into loaf pan. Bake for 70-80 minutes until a fork inserted comes out clean. If the top is starting to burn, cover with tin foil until fully baked.
  6. Let cool completely before slicing. Place in fridge for up to a week or freezer for up to 3 months.


*If you're going to make flour substitutions you may need to alter the wet ingredients. Coconut flour is not easily subbed with success. Brown rice flour can be probably be subbed for oat flour, but it's more dense and you'll likely need more liquid.
**Due to the coconut flour and number of eggs, I don't know if an egg replacement like flax or chia will hold this bread well.

chocolate zucchini bread

I hope you enjoy this Chocolate Zucchini Bread as much as we do!


Joy xo

Noor   •   December 3, 2022

Wow. Must try! Due to the water content in zucchini, do you recommend squeezing out the water first before mixing?

Joy McCarthy   •   December 4, 2022
Elaine   •   February 24, 2023
Joy McCarthy   •   February 25, 2023

Sonia   •   February 16, 2023

Hi Joy, I wondered if I can omit the sugar in this bread? thanks Sonia

Joy McCarthy   •   February 16, 2023

Elaine   •   February 24, 2023

What a nice breakfast for a change :) I’m looking for quality chipits ! Any suggestions ?

Joy McCarthy   •   February 24, 2023

Antonia Kroon   •   February 25, 2023

I just finished putting in oven and realized that flour substations I made may not be good. I did the coconut flour measurement but for brown rice flour I used half white flour and half almond flour. Crossing my fingers😊

Joy McCarthy   •   February 25, 2023

Elaine   •   February 25, 2023

Sorry ! I have trouble to explain what I’m looking for and when you answered me : I really like Lily's Chocolate Chips because they are sugar-free. Enjoy Life is another option, they do contain sugar but I was so happy to finally can enjoy the recipes with chocolate chips. I’d like to know which one from Lily’s chocolate chips to use ? The one I fond on line mention stevia is that the one you meant ? Thank you for your help and patience !!

Joy McCarthy   •   February 27, 2023

Elaine   •   February 27, 2023

Thank you !


Jennifer Petrie   •   March 23, 2023

Hi Joy. I made this little treat on the weekend for a family frind who loves chocolate. He has been in Australia for the winter and hasn't had any chocolate since.We brought it to himas a wlcome home treat and shared it with him.Ive never had zucchini with cocolate before and couldn't get over how moist it was. I think think its going to stick around for a long time.

Joy McCarthy   •   March 24, 2023

Beth   •   April 24, 2023

Hi Joy. Can almond flour be substituted 1:1 for the brown rice flour? And what about pure monk fruit extract for the sweetness?

Joy McCarthy   •   April 27, 2023

Post Comment

Welcome to thoughtful, organic beauty

Hello Joyous is an organic, plant-based, sustainable beauty brand here to bring more joy to your day.