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Chocolate Zucchini Bread

Use this recipe when you've got zucchini to spare! You can also us this batter to make amazing muffins. We love Whole Grain Red Fife here but you can use any whole grain flour like our Flourist Organic Whole Grain Einkorn Flour or Flourist Organic Whole Grain Spelt Flour with great results. 

Chocolate Zucchini Bread
1 cup Flourist Whole Grain Red Fife Flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1/4 cup butter, melted
1/4 cup neutral vegetable oil
3/4 brown sugar
1 tsp vanilla
1 1/2 cup packed grated zucchini
3/4 cup chocolate chips

Preheat oven to 350 degrees. Prepare a standard loaf pan by oiling it and lining it with parchment. Sift together the flour, cocoa powder, baking soda, salt. Set aside.

In a large mixing bowl, whisk together the melted butter, oil and sugar until smooth. Add eggs one at a time, then add vanilla.

Add the dry ingredients to the wet, don't over mix. Stir in the grated zucchini and chocolate chips until just combined. Pour batter into prepared pan. Bake 50-60 minutes or until toothpick comes out clean.



Also wondering if you need to squeeze the water out of the zucchini before using? It can make a big difference to texture if it’s supposed to be squeezed or not (too dry vs. way too soggy). Can someone at Flourist please clarify?


is this recipe missing baking powder or is that intentional?


This is a lovely loaf. I used spelt flour and it came out moist and delicious. It took the full 60 minutes to bake. I used some chopped up dark chocolate as I had no chocolate chips but otherwise followed the recipe exactly.


The chocolate zucchini bread is the absolute best I have ever eaten, and baked. Love , love this recipe. Made it precisely to the instructions . Red Fife flour , perfect. So delicious, thank you


I assume you don’t need to squeeze dry the zucchini after grating? Please clarify.

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