Chocolate Zucchini Bread

Shh…don’t tell anyone the secret ingredient! This sweet, chocolatey quick bread has a secret ingredient that keeps it moist and soft: zucchini. This is a must-have recipe for folks with over-producing zucchini plants in the garden. Keep in mind, too, that you can shred your zucchini, squeeze out the excess moisture, and pack it into freezer bags for future use in quick bread or pancake recipes!

chocolate chips
  • 2 cups sugar
  • 1 cup applesauce
  • 3 eggs
  • 2 tsp. vanilla
  • 2 ½ cups gluten-free flour
  • ½ cup cocoa powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ¼ tsp. baking powder
  • 2 cups shredded zucchini
  • 1 cup chocolate chips


Preheat oven to 350°F and spray two loaf pans with olive oil. Mix sugar, applesauce, eggs and vanilla in a large mixing bowl, beating until well-combined. Stir together flour, cocoa powder, salt, baking soda, cinnamon and baking powder. Gradually beat into sugar mixture until just combined. Batter will be very thick. Add zucchini to batter and stir to combine. Spoon batter evenly into the prepared loaf pans and sprinkle each with chocolate chips. Bake 50-60 minutes or until a knife inserted in the center comes out clean. Cool 10 minutes on a rack, in the loaf pan. Remove from pans and cool completely on a cake rack.