Double Chocolate Zucchini Bread Recipe

A dairy-free, fudgy double chocolate oatmeal zucchini bread made with whole grains (oats) is the best moist and fluffy quick bread!


– 2 cups rolled oats – ⅓ cup cocoa powder – 1 tsp baking soda – 1/2 tsp sea salt – 2 large egg – 2 cups grated zucchini about 2 medium-sized zucchini – ½ cup avocado oil – ½ cup pure maple syrup – 2 tsp pure vanilla extract optional – 1 tsp lemon juice or vinegar – 1 cup chocolate chip


Preheat oven to 350°F and line a 9" x 5" loaf pan with parchment. To make flour, blend whole oats for 30 seconds in a high-speed blender.

Step 1

Mix the cocoa powder, baking soda, and sea salt (the remaining dry ingredients). A box grater or food processor attachment can grate zucchini.

Step 2

In a large bowl, combine eggs, avocado oil, pure maple syrup, vanilla extract, and lemon juice. Mix wet ingredients with shredded zucchini.

Step 3

Mix wet and dry ingredients until combined. Add chocolate chips. If desired, sprinkle extra chocolate chips on the loaf pan's chocolate zucchini bread batter.

Step 4

Let the bread grow in a loaf pan covered in tinted aluminium foil. Bake on the centre rack for 55 minutes in a preheated oven. Bake without foil for 10–15 minutes until bread is clean.

Step 5

Quick breads finish at 190°F. To ensure bread is baked, insert a digital thermometer into the thickest part and wait until the numbers stop moving. 

Step 6

This is the best way to make his chocolate zucchini bread because elevation and batter temperature affect baking time.

Step 7

Let bread cool to room temperature before slicing and serving. Although it's tempting to slice warm bread, the slices crumble easily.

Step 8

See Also

See Also

Crispy Cauliflower Potato Cakes Recipe