Fluffy Sugar Free Chocolate Zucchini Bread

If you ask me, sneaking vegetables into baked goods is one of the smartest kitchen tricks around.

This sugar-free chocolate zucchini bread brings together rich cocoa flavor with tender shredded zucchini, creating a treat that’s both satisfying and better for you. The natural moisture from the zucchini keeps every slice perfectly soft and moist.

It’s made with simple pantry ingredients and natural sweeteners, letting you skip the refined sugar without sacrificing any of the chocolate goodness. A sprinkle of dark chocolate chips on top adds just the right touch of indulgence.

It’s a family-friendly recipe that feels like a treat but packs in some hidden nutrition – perfect for breakfast, snack time, or dessert.

What Kind of Zucchini Should I Use?

When it comes to baking with zucchini, medium-sized ones are your best bet since they’re typically less watery and have fewer seeds than the larger ones. Fresh summer zucchini from your garden or farmer’s market will work great, but store-bought ones are perfectly fine too. After grating your zucchini, you’ll want to drain it well by placing it in a clean kitchen towel and giving it a good squeeze – this helps prevent your bread from becoming too wet. If you’re working with frozen grated zucchini, just make sure to thaw and drain it completely before adding it to your batter.

Options for Substitutions

This sugar-free bread recipe has several ingredients that you can swap if needed:

• All-purpose flour: You can use whole wheat flour (though the bread will be denser) or a 1:1 gluten-free flour blend. Almond flour works too, but reduce the amount to 3/4 cup and add 1/4 teaspoon of xanthan gum.
• Monkfruit sweetener: Other sugar alternatives work well here – try erythritol, allulose, or stevia (adjust amounts according to package conversion charts). Regular sugar works too if you don’t need it to be sugar-free.
• Greek yogurt: Unsweetened applesauce, mashed banana, or dairy-free yogurt can replace Greek yogurt. Each will add its own moisture and texture to the bread.
• Olive oil: Feel free to use melted coconut oil, avocado oil, or even melted butter instead.
• Espresso powder: This is optional – you can skip it or use 1 tablespoon of strong brewed coffee instead. It just helps bring out the chocolate flavor.
• Sugar-free chocolate chips: You can use regular dark chocolate chips, chopped nuts, or skip them altogether. Sugar-free chocolate chips are essential only if you’re strictly following a sugar-free diet.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread is dealing with excess moisture – make sure to thoroughly drain your grated zucchini by squeezing it in a clean kitchen towel, or you’ll end up with a dense, gummy loaf. A common error is overmixing the batter, which can lead to a tough texture, so gently fold the ingredients just until combined and no dry flour is visible. When using monk fruit sweetener instead of regular sugar, your bread might bake faster than traditional recipes, so start checking for doneness about 10 minutes earlier than usual – insert a toothpick in the center, and it should come out with just a few moist crumbs. For the best chocolate flavor, don’t skip the espresso powder, as it deepens the cocoa taste without making the bread taste like coffee, and make sure to let the bread cool completely before slicing to prevent it from crumbling.

What to Serve With Chocolate Zucchini Bread?

This sugar-free chocolate zucchini bread makes a fantastic breakfast or afternoon snack, and there are lots of tasty ways to serve it! A warm slice pairs perfectly with a cup of coffee or tea, especially if you spread a little butter or cream cheese on top. For breakfast, try serving it alongside some Greek yogurt topped with berries, which adds protein and fresh fruit to your meal. If you’re enjoying it as an afternoon treat, a cold glass of almond milk or regular milk makes this bread even more satisfying.

Storage Instructions

Keep Fresh: Your sugar-free chocolate zucchini bread stays good at room temperature for up to 2 days when wrapped well in plastic wrap or stored in an airtight container. For longer storage, pop it in the fridge where it’ll keep fresh for up to a week. The zucchini keeps this bread nice and moist!

Freeze: This bread freezes really well! Cut it into slices, place parchment paper between each slice, and store in a freezer bag or container. It’ll stay fresh for up to 3 months. I like to freeze individual slices so I can grab just what I need when the chocolate craving hits.

Thaw & Enjoy: When you’re ready to enjoy your frozen bread, let it thaw overnight in the fridge or for about an hour at room temperature. If you like it warm, give it a quick 10-15 seconds in the microwave – it makes the chocolate chips slightly melty and extra good!

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	75-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 14-18 g
• Fat: 30-35 g
• Carbohydrates: 80-90 g

Ingredients

• 1 cup all-purpose flour or plain flour
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 large eggs
• 1/2 cup monkfruit sweetener
• 1/4 cup extra virgin olive oil
• 1/4 cup greek yogurt
• 2 teaspoons vanilla essence
• 1 teaspoon instant espresso powder
• 1 and 1/2 cups grated zucchini (drained)
• 3/4 cup dark chocolate chips (sugar-free)

Step 1: Prepare the Loaf Pan and Oven

Begin by preheating your oven to 180℃ (350℉).

Spray a 23cm x 6cm (9 x 2.5 inch) loaf tin with cooking spray to prevent sticking.

Line the tin with baking or parchment paper, ensuring it fits snugly, then set aside.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together 1 cup of plain or all-purpose flour, ½ cup of unsweetened cocoa powder, ¾ teaspoon of baking soda, and ½ teaspoon of sea salt.

Ensure all the dry ingredients are well-combined and set the bowl aside.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together 2 large eggs, ½ cup of granulated monkfruit sweetener, ¼ cup of extra virgin olive oil, ¼ cup of Greek yogurt, 2 teaspoons of vanilla extract, and 1 teaspoon of instant espresso powder.

Whisk until all ingredients are fully combined.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredient mixture into the bowl of dry ingredients.

Stir until the mixtures are combined and form a smooth batter.

Be careful not to overmix as this can affect the texture of the final loaf.

Step 5: Add Zucchini and Chocolate Chips

Fold in 1½ cups of grated zucchini (ensure it is well-strained to remove excess moisture) along with half of the sugar-free dark chocolate chips (reserve the remaining half for topping).

Gently mix these into the batter until evenly distributed.

Step 6: Bake the Loaf

Pour the prepared batter into the lined loaf tin, spreading it evenly.

Sprinkle the reserved chocolate chips on top for added chocolatey goodness.

Place the tin in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (note: melted chocolate might stick to the toothpick).

Step 7: Cool and Serve

Once baked, remove the loaf from the oven and allow it to cool in the tin for about 10 minutes.

Run a knife around the edges to loosen the loaf.

Carefully lift it out and transfer it to a cooling rack.

Let it cool for an additional 15-20 minutes before slicing and serving.

Enjoy your chocolate zucchini loaf!