Double Chocolate Zucchini Blender Bread Recipe for Moist Loaf

Whenever my friend @Olivia.Adriance and I find ourselves in the kitchen together, we inevitably create something fun and delicious.

This time we made Double Chocolate Zucchini Blender Bread. Trust me when I say it tastes even better than it looks — you have to try it yourself. You won’t be disappointed.

If you enjoyed our Double Chocolate Zucchini Blender Muffins, you’ll be just as obsessed with this loaf. We wouldn’t steer you wrong.

HIDDEN VEGGIE CHOCOLATE BREAD

This fudgy, hidden-vegetable chocolate loaf is an ideal way to use up summer zucchini. It’s rich and chocolatey but still feels like a healthier treat.

Our Double Chocolate Zucchini Blender Bread is gluten-free, dairy-free, and naturally sweetened with honey (maple syrup works, too). It’s a simple, nutritious way to enjoy a sweet bite while sneaking in some veggies.

VEGGIES ARE BAKING INGREDIENTS, TOO

Zucchini is fantastic in baking because it blends seamlessly into batters, adds moisture, and contributes nutrients like antioxidants, carotenoids (vitamin A), and fiber for digestion.

In this recipe, zucchini is blended with cacao powder, creamy peanut butter, cinnamon, gluten-free flour, applesauce, honey, and a few other pantry staples to make a decadent loaf. The result is moist, chocolatey, and a perfect way to enjoy vegetables in a dessert.

THE MOST NUTRITIOUSLY DELICIOUS DOUBLE CHOCOLATE ZUCCHINI BLENDER BREAD

If you need convincing, know that this loaf is quick and easy to make — ready in under an hour. A blender or food processor does almost all the work, and cleanup is minimal.

Mix everything in the blender, fold in chocolate chunks, bake in a loaf pan, then let it cool before slicing. The simplicity and flavor make it an ideal treat for busy days.

INGREDIENTS YOU’LL NEED:

• Zucchini
• Gluten-free flour blend (or regular flour/almond flour)
• Pasture-raised eggs
• Cacao powder (or cocoa powder)
• Creamy peanut butter (or almond butter/sunflower seed butter)
• Applesauce (or mashed banana)
• Honey (or maple syrup)
• Vanilla extract
• Cinnamon
• Baking soda
• Sea salt
• Dairy-free chocolate chunks (or chopped chocolate)

HOW TO MAKE DOUBLE CHOCOLATE ZUCCHINI BLENDER BREAD

1. Preheat the oven to 350°F (175°C). Prepare a loaf pan by spraying with avocado oil or lining it with parchment paper.

2. Add 2 1/2 cups chopped zucchini (no need to peel) to a blender and pulse until minced.

3. Add the remaining ingredients to the blender — 1 cup gluten-free flour blend, 2 eggs, 1/3 cup cacao powder, 1/3 cup creamy peanut butter, 1/3 cup applesauce, 1/4 cup honey (or maple syrup), 1 teaspoon vanilla, 1 teaspoon cinnamon, 2 teaspoons baking soda, and 1/4 teaspoon sea salt — and blend until just combined.

4. Stir in 3/4 cup dairy-free chocolate chunks by hand, pour the batter into the prepared loaf pan, and bake for 40–45 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.

5. Remove from the oven and allow the loaf to cool completely before slicing. Enjoy.

RECIPE SUBSTITUTIONS & NOTES

The peanut butter adds richness, but almond butter or sunflower seed butter are good alternatives for different flavors or nut-free needs (we haven’t tested sunflower seed butter or tahini in this recipe). Regular flour or almond flour can replace the gluten-free blend if preferred.

Applesauce works as the fruit component, but mashed banana may also work as a swap. Cacao gives a deeper, earthier chocolate flavor; cocoa powder is a suitable substitute but may be sweeter and more processed. Use honey or maple syrup for sweetness, and choose any chocolate you like — chopped bars work great.

Either a blender or a food processor will work to combine the ingredients, and cleanup is minimal.

DO I NEED TO PEEL ZUCCHINI WHEN BAKING?

No. There’s no need to peel zucchini for this recipe — the skin blends in and contributes nutrients and texture. Skipping the peel saves time and makes preparation simpler.

WHAT’S THE DIFFERENCE BETWEEN CACAO AND COCOA?

Cacao is the raw, minimally processed form of chocolate powder and tends to have a richer, more earthy flavor with higher levels of certain nutrients. Cocoa is roasted and processed at higher temperatures and can be sweeter or contain additives, so check labels if you have dietary concerns. Both work in recipes, but cacao provides a deeper, less sweet chocolate profile.

MORE ZUCCHINI RECIPES YOU’LL LOVE:

Healthy Fried Zucchini Blossoms

The Best Gluten-Free Zucchini Bread

Protein-Packed Beef & Zucchini Lasagna

Herby Greek Chicken Skewers With Tzatziki

Double Chocolate Zucchini Blender Muffins

Click here to watch the reel I made of this recipe 🙂