Rich Chocolate Zucchini Blender Bread

If you ask me, chocolate zucchini bread that comes together in a blender is pure genius.

This quick-baking treat combines the rich taste of chocolate with garden-fresh zucchini, creating a moist bread that nobody would guess is packed with vegetables. The blender does all the hard work, turning shredded zucchini and simple pantry ingredients into a smooth batter.

It’s the kind of recipe that makes busy weekday baking actually doable, and the results are always reliable. The deep chocolate flavor masks any trace of vegetable taste, making it a hit with picky eaters and vegetable lovers alike.

It’s a family-friendly recipe that feels a bit sneaky but totally guilt-free, 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 usually less watery and have fewer seeds than the jumbo ones you might find at the end of summer. You don’t need to peel them – the skin is soft and adds nice flecks of green to your bread, plus it contains extra nutrients. If your zucchini seems extra watery, you might want to give it a quick pat with paper towels after chopping, though this recipe is pretty forgiving since it’s made in a blender. Fresh zucchini works better than frozen for this recipe, and if you’re shopping at the store, look for ones that feel firm and heavy for their size with smooth, unblemished skin.

Options for Substitutions

This blender bread is super adaptable and works well with several substitutions:

• Gluten-free flour: Regular all-purpose flour works perfectly here in the same amount. You can also try whole wheat flour, but the bread might be slightly denser.
• Peanut butter: Not a peanut butter fan or have allergies? Switch it up with almond butter, sunflower seed butter, or cashew butter – they all work great in equal amounts.
• Applesauce: You can replace this with mashed banana, pumpkin puree, or even Greek yogurt. Each will give a slightly different flavor but work just as well for moisture.
• Honey/maple syrup: Any liquid sweetener works here – try agave nectar or date syrup. Just keep the amount the same.
• Chocolate chunks: Feel free to use regular chocolate chips, chopped dark chocolate, or even skip them altogether. You could also try nuts or dried fruit for a different twist.
• Zucchini: This is the star ingredient that can’t be substituted – it provides necessary moisture and texture. Just make sure to squeeze out excess water if your zucchini is very wet.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread is dealing with excess moisture – make sure to pat your chopped zucchini with paper towels before blending, or your bread might end up with a gummy texture.

When using gluten-free flour, avoid overmixing the batter in your blender; pulse just until the ingredients are combined, as over-blending can lead to a dense, tough loaf that won’t rise properly.

Temperature control is crucial – if your oven runs hot, the chocolate chunks might burn before the bread is fully baked, so keep an eye on it and tent with foil if needed after the first 25 minutes.

For the best texture, let the bread cool completely (at least 1 hour) before slicing – cutting into it too soon will give you a mushy center and make it harder to get clean slices.

What to Serve With Chocolate Zucchini Bread?

This healthy chocolate zucchini bread is perfect for breakfast or as an afternoon snack with a warm beverage. A cup of coffee or chai tea makes an excellent companion, while a cold glass of almond milk brings out the chocolate flavors nicely. For breakfast, try serving a slice with a dollop of Greek yogurt and fresh berries on the side, or spread a little almond butter on top for extra protein. If you’re serving this as dessert, a scoop of vanilla ice cream (dairy-free if needed) on a slightly warm slice makes it feel extra special.

Storage Instructions

Counter Storage: This chocolate zucchini bread stays fresh at room temperature for up to 2 days. Just wrap it well in plastic wrap or keep it in an airtight container. Because it’s made with zucchini, I like to place a paper towel under and over the bread to absorb any extra moisture.

Refrigerate: For longer storage, pop your bread in the fridge in an airtight container. It’ll stay good for up to a week! The cool temperature helps maintain the moisture from the zucchini without making the bread soggy.

Freeze: This bread freezes really well! Slice it up before freezing, and place parchment paper between each slice. Store in a freezer bag or container for up to 3 months. This way, you can grab just one slice whenever you’re craving something sweet!

Thaw & Enjoy: When you’re ready to eat your frozen bread, let a slice thaw at room temperature for about 30 minutes. If you like it warm, give it a quick 10-15 second zap in the microwave – it makes the chocolate chunks slightly melty and extra good!

Preparation Time	10-15 minutes
Cooking Time	40-45 minutes
Total Time	50-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 800-900
• Protein: 20-25 g
• Fat: 35-40 g
• Carbohydrates: 100-110 g

Ingredients

• 2 1/2 cups chopped zucchini (peeling not required)
• 1 cup gluten-free flour mixture
• 2 eggs from pasture-raised hens
• 1/3 cup unsweetened cacao powder
• 1/3 cup smooth peanut butter
• 1/3 cup applesauce
• 1/4 cup honey (or maple syrup if preferred)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 1/4 teaspoon sea salt
• 3/4 cup chocolate chunks, dairy-free

Step 1: Prepare the Oven and Loaf Pan

Preheat your oven to 350°F (175°C).

While the oven is heating, prepare your loaf pan by spraying it with avocado oil or lining it with parchment paper to ensure easy removal of the loaf after baking.

Step 2: Mince the Zucchini

Add your zucchini to a blender and blend until it is minced.

This will help to incorporate it smoothly into the batter and ensure even distribution throughout the loaf.

Step 3: Blend the Ingredients

Once the zucchini is minced, add the remaining ingredients to the blender, except for the chocolate chunks.

Blend everything together until just combined.

Be cautious not to overblend, as this could affect the texture of your loaf.

Step 4: Incorporate the Chocolate Chunks

Stir in your chocolate chunks by hand to avoid crushing them.

Doing so ensures that your loaf will have nice pockets of melted chocolate in every bite.

Step 5: Bake the Loaf

Pour the batter into your prepared loaf pan and spread it evenly.

Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Slice

Once baked, remove the loaf from the oven and let it cool in the pan for a few minutes.

Then, transfer it to a wire rack to cool completely before slicing.

Enjoy your delicious loaf, either on its own or with your favorite spread!