Zucchini chocolate bread

Zucchini Chocolate Bread Recipe. Muffin Variation

Zucchini Chocolate Bread


Zucchini chocolate bread

I love the idea of quickbreads, whipped up at the drop of a hat, ready for guests and us on short notice, no kneading and no rising time. The added bonus is that they are only moderately sweet, placing them in the category of real foods rather than desserts, even though they taste delicious enough to be dessert. In fact this is quite after what I end up doing.

Zucchini and Chocolate!

The flavor combination in this Zucchini Chocolate Bread is unbeatable! And you will eat your veggies, I guarantee it! Zucchini makes your loaf so moist. Try my other zucchini bread (sans chocolate) recipe! No problem making muffins with this batter. Your children will love you for the perfect Zucchini Chocolate Chip Muffins snack!

Zucchini Chocolate Bread in Muffins Size


Zucchini Chocolate Muffins


Children will be more attracted to the muffin size. Just hide all the good stuff in a muffin and watch that veggie-averse kid wipe it out: that will work, promise! Chocolate being such a dominant color, there will be no trace of the controversial green zucchini color heritage. Throw one in their lunch box for a super healthy snack. They will be eating their veggies without even knowing! I know my kids and grandkids love’em! I even made a few batches with them.

Gluten-Free Zucchini Chocolate Bread

Gluten-free flour


No problem turning it GF. Great news for our gluten-free friends. Plenty of nice gluten-free flour mixes on the market to choose from. Or even make your own. I like to use a mix that has no potato starch in it and leaves more room for healthier flours. In this case make it in smaller loaves or muffins. The idea with gluten-free baking is to always make allowance for the fact that it will rise minimally, so choosing smaller molds is the way to go



  • 2 cups flour, any flour, including gluten-free (GF: make sure the mixture includes some tapioca flour)
  • 1 cup sugar
  • 1/2 cup chopped walnuts or pecans (substitute pumpkin or sunflower seeds if you can't have nuts. Skip it altogether if kids might have a problem with it)
  • 1 tablespoon baking powder
  • 1 scant teaspoon salt
  • 1/2 cup cocoa powder
  • 1 tablespoon instant coffee powder, decaf OK


  • 3 eggs, beaten
  • 3/4 cup oil
  • 2 cups coarsely grated zucchini, packed


Preheat oven to 350 degrees.

Combine the first set of ingredients thoroughly in a bowl. Combine the second set of ingredients thoroughly in another bowl. Combine both mixtures thoroughly, mixing only it is combined. Pour the batter into a greased tube pan or a large greased loaf pan (or 2 smaller loaf pans) and bake for about 1 hour, or until a knife inserted in the center comes out clean.

Muffins: Pour the batter into greased medium muffin tins (about 1 ½ dozen) and bake about 40 minutes.

19 replies
  1. chavee
    chavee says:

    Ma Chere Levana,
    I hate to ask you again for the NAME of a “good quality” kosher chocolate. If I go on the Valrhona website I am puzzled.
    Scharfen Berger is dairy.
    Obviously supermarket OU pareve chocolate chips are not the way to go if I am putting in an effort with a homemade cake/cookie/muffin. So…give me a hint please — how about a name, in small print if you please.
    Merci beaucoup

    • Lévana
      Lévana says:

      Arlene of course! The recipe will survive very nicely without the nuts. And if seeds are Ok, use pumpkin or sunflower seeds. If not, no problem. The recipe has plenty going for it

    • Lévana
      Lévana says:

      Erica if you do this, add a teaspoon Xanthan gum to the mix, and make sure your GF flour mix contains tapioca, as it is a really good emulsifier. It will be delicious!

  2. Liorah
    Liorah says:

    What would you recommend as a nut-free version of this recipe – it sounds so yummy, and I love baking with zucchini!

    Thanks in advance!

    • Lévana
      Lévana says:

      Pumpkin seeds would be great! And if are avoiding both nuts and seeds, simply skip them! The bread has plenty going for it without them!

  3. abigail
    abigail says:

    My Girls and I think that this looks like such a yummy recipe! So looking forward to having it as an after-school snack today.

  4. question
    question says:

    You always ask for “good quality” chocolate chips. Could you explain what that means and what to look for in the grocery store? Thanks.

    • Lévana
      Lévana says:

      My answer will be a quote directly taken from my new cookbook, so here comes:
      Chocolate products
      I don’t think I have ever mentioned chocolate anywhere in this book without begging
      you to get only the best. You will note that I mention no product brands anywhere
      for various reasons, and chocolate is no exception. I will do better than talk brands:
      I will talk contents. Read the labels: If the ingredient list begins with chocolate or
      cocoa as the case may be, listing sugar second or third, you are in good shape even if
      the brand is not a glamorous one. It’s those mediocre chocolate product brands that
      list sugar as the primary ingredient or are labeled “chocolate-flavored drops” that look
      like chocolate but have only traces of it, and taste miserable and ruin all our preparations.
      I ask you: Who needs it?

  5. Lynn
    Lynn says:

    Hi Levana,
    My grandchildren are coming over today. What a great thing to do with them after school! If they help make it, I am sure they will help eat it. Stay tuned and i will tell you how it turned out.

  6. Lévana
    Lévana says:

    Good thinking, Aliza: the more green the better. Nonkidding: go ahead and replace your shredder: I know I couldn’t be without it. Isn’t this bread the best? Do try to be a good mom and save some for your son!

  7. aliza
    aliza says:

    i am going to visit my son tomorrow so i have been cooking a bunch of things that i can freeze in single portions so he can have a stash of homemade food, i am always in a battle against processed foods.
    i wanted to bake a cake. i had not thought about baking a quick bread – haven’t done it in years. and then i saw this email. i bought the small narrow zucchini – i like those better. i realized later that gave me a higher skin to flesh ratio. the relevance of that being that it gave me a higher green to white ratio.
    i lost the attachment for shredding so i used the processor chopper. it gave me a green mush. lol. seriously. not liquidified – a coarse mush. very green.
    the zucchini quick bread is now out of the oven and cooled a bit. with every bite that i taste i pray that i won’t get fat. (not sure if that’s the way to do it.) but i am going to leave some over for my son. thaks Levana. perfect timing. perfect reciepe.


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