Chocolate Zucchini Bread

Another day, another loaf of healthy bread.

As you can all see slowly but surely I am becoming that girl who is obsessed with baking, but trust me there is something about it which just puts me in another world.


Today I baked my favorite bread so far and I wasn’t aware that I can ”turn vegetables into chocolate”. I guess this is what superheroes must feel like.

This bread is soft, moist, chocolatey, ideal for breakfast, snacking or dessert, and contains a vegetable! Well, with this kind of recipe it will definitely be easy to eat your veggies when they are baked into a yummy chocolate bread that tastes like a delicious cake.


Yep, you read that right! Plus it’s vegan and gluten free!

CHOCOLATE ZUCCHINI BREAD! Zucchini bread needs to be really thankful because chocolate may be the best thing that has ever happened to it.

Trust me when I say you will want to put this recipe on your list to make ASAP! It’s healthy but so yummy, and so easy to make. Everyone in your house will love it, even those annoying zucchini/veggies hating members. You will definitely hear some sounds of enjoyment around the table.


I was amazed by the taste as well and this is definitely some next level bread which literally tastes like a chocolate cake. Literally!

The zucchini miraculously evaporates into the batter. Plus one thing that I loved while baking this yummy loaf of bread was that the whole apartment was smelling amazing.

You need to make it today, and you will become obsessed with it. Take me for example, I can’t stop(won’t stop)eating it, especially when I load it with some peanut butter, nuts, fruits and coconut cream. You will never tell that is boosted with veggies. Definitely my favorite bread to date.


Who is ready for a slice or two? You will love every last bite!

Chocolate Zucchini Bread

  • Servings: 1 loaf
  • Difficulty: easy
  • Print


  • 1 cup grated zucchini
  • 1 cup all purpose gluten free flour
  • 2 eggs
  • 3 tbsp maple syrup
  • 1 tsp vanila extract
  • 1/4 tsp salt
  • 1/4 cup rice milk
  • 2 tbsp coconut oil
  • 1 tsp cornstarch
  • 4 tbsp unsweetened cocoa powder
  • 60 grams dark unsweetened chocolate chunks


  1. Squeeze grated zucchini in a paper towel to remove excess moisture. Set aside.
  2. Mix together flour, cocoa powder, cornstarch and salt.
  3. In a separate bowl whisk together eggs, coconut oil, rice milk, maple syrup and vanilla.
  4. Stir in dry ingredients, then stir in zucchini and chocolate chunks.
  5. Pour in a loaf pan, sprinkle more chocolate pieces and bake at 350/ 175 for 55 minutes.

Don’t forget to tag me in your Booties & Smoothies recreations on Instagram #bootiesandsmoothies.

I am excited to see how you will make this!

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