Last updated on October 13th, 2026 at 05:49 pm
This Double Chocolate Zucchini Bread with Fresh-Milled Flour is rich, moist, and packed with chocolate flavor. Made with 100% freshly milled soft white wheat, garden-fresh zucchini, cocoa powder, and plenty of chocolate chips, it has a soft, tender crumb without tasting heavy or overly "whole wheat."
It’s an easy and delicious way to use extra zucchini during the summer months, especially when zucchini season is in full swing!
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Why You'll Love This Chocolate Zucchini Bread
- 100% whole grain: Made entirely with freshly milled flour.
- Rich chocolate flavor: Cocoa powder and plenty of chocolate chips make this one for the chocolate lovers.
- No squeezing the zucchini: The moisture from the zucchini helps hydrate the freshly milled flour.
- Easy quick bread: No yeast, kneading, or complicated steps.
- Uses summer zucchini: A delicious way to use extra garden-fresh zucchini.
Why This Fresh-Milled Zucchini Bread Recipe Works
After years of baking with freshly milled whole grains, I’ve learned that quick breads need a slightly different approach than recipes made with store-bought flour. Fresh flour absorbs moisture differently, which is why I developed this recipe to use the natural moisture from the zucchini along with a short hydration rest for a soft, tender loaf instead of a dry or crumbly one. Learn more about me and my approach to cooking from scratch on my Welcome to Hollis Homestead page.
Recipe Snapshot
Yield: 1 standard 9 x 5-inch loaf
Prep Time: 20 minutes
Bake Time: 50-65 minutes
Cooling Time: About 1 hour
Total Time: About 2 hours
Oven: 350°F
Difficulty: Easy
Why Soft White Wheat Works Best
Soft white wheat berries are my favorite choice for fresh-milled quick breads, muffins, cookies, and other baked goods that don't need strong gluten development.
Unlike yeast bread, we're not trying to build a strong gluten network here. Soft white wheat produces a softer, more tender crumb that works especially well in chocolate zucchini bread.
And because you're milling the whole wheat berry, you're still baking with 100% whole grains.
If you're new to milling your own flour, start with my Getting Started with Fresh-Milled Flour guide for more information about choosing wheat berries and baking with freshly milled flour.
Ingredients
Dry Ingredients
Soft white wheat berries: Mill 240 grams on a fine setting. Freshly milled soft white wheat creates a tender crumb without making this loaf feel heavy.
Unsweetened cocoa powder: You'll need 45 grams to give the bread its rich chocolate flavor.
Baking soda + baking powder: Using both gives this moisture-rich quick bread the lift it needs.
Fine sea salt: Salt balances the sweetness and enhances the chocolate flavor.
Wet Ingredients
Eggs: Two large eggs provide structure and richness.
Brown sugar + white sugar: Brown sugar adds moisture and a deeper flavor, while white sugar provides sweetness and helps create the right texture.
Greek yogurt or sour cream: Either works well and adds moisture and richness.
Butter: Melt the butter and allow it to cool slightly before adding it to the wet mixture.
Vanilla extract: Two teaspoons complement the cocoa and chocolate chips.
Shredded zucchini: Finely shred 180 grams, or about 1 ½ cups. Don't squeeze out the excess moisture.
Chocolate chips: I use about 130 grams in the batter, plus a few extra chocolate chips over the top.
How to Shred Zucchini for Zucchini Bread
A box grater or cheese grater is the easiest way to make zucchini shreds for this recipe. You can also use the shredding attachment on a food processor if you're working through a lot of your own zucchini at once.
There's no need to peel the zucchini first. If you're using a very large garden zucchini, remove any oversized, tough seeds before shredding.
Do You Need to Squeeze Zucchini for Fresh-Milled Zucchini Bread?
No. Don't squeeze the shredded zucchini dry for this recipe.
Freshly milled whole wheat flour contains the bran and germ and absorbs plenty of moisture. Instead of removing the moisture from the zucchini, we're using it to help hydrate the flour.
If you're using an unusually large or watery zucchini and there is liquid pooling in the bottom of the bowl, you can drain off the obvious excess moisture. Just don't wring the zucchini shreds dry.
How to Make Fresh-Milled Flour Chocolate Zucchini Bread
1. Prepare the Loaf Pan
Preheat the oven to 350°F.
Grease a 9 x 5-inch loaf pan or line it with parchment paper, leaving enough parchment over the sides to easily lift out the loaf.
2. Mill the Wheat Berries
Mill 240 grams of soft white wheat berries on a fine setting. I LOVE my Komo Grain Mill.
In a separate medium bowl, whisk together the freshly milled flour, cocoa powder, baking soda, baking powder, and salt.
3. Combine the Wet Ingredients
In a large mixing bowl, whisk together the eggs, brown sugar, white sugar, Greek yogurt or sour cream, melted butter, and vanilla extract until smooth.
Fold the shredded zucchini into the wet mixture.
4. Combine the Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients and gently fold just until no dry flour remains.
Fold in the chocolate chips.
Avoid overmixing. Quick breads don't need gluten development, and too much mixing can make the finished loaf tougher instead of soft and tender.
5. Let the Batter Rest
Let the batter rest for 10 to 15 minutes before baking.
This gives the freshly milled flour and bran time to absorb moisture from the wet ingredients and zucchini before going into the oven.
6. Bake
Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle additional chocolate chips over the top if desired.
Bake at 350°F for 50 to 65 minutes, beginning to check around 50 minutes.
Insert a toothpick near the center. The bread is done when the toothpick comes out without wet batter. A few moist chocolate crumbs are perfectly fine.
7. Cool
Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to finish cooling.
Allowing the loaf to cool before slicing gives the crumb time to finish setting and makes it easier to slice cleanly.
Tips for the Best Fresh-Milled Chocolate Zucchini Bread
Don't squeeze the zucchini dry. The zucchini moisture is part of the hydration in this recipe.
Weigh the zucchini. For the most consistent results, use 180 grams of finely shredded zucchini.
Don't skip the rest. Giving the batter 10 to 15 minutes to hydrate is especially helpful when baking with freshly milled whole grains.
Don't overmix. Fold the wet and dry ingredients together only until you no longer see dry flour.
Watch the center, not just the edges. Chocolate quick bread can look completely baked around the outside while the center still needs more bake time.
Don't rely on one toothpick test. If your toothpick hits a melted chocolate chip, move over slightly and test again.
Can I Make Chocolate Zucchini Muffins Instead?
Yes. This batter can also be divided between lined muffin tins to make chocolatey muffins instead of a loaf.
Because muffins are much smaller than a 9 x 5-inch loaf, they will bake considerably faster. Bake at 350°F for 18-22 minutes.
Can I Use Dark Chocolate Chips?
Absolutely. Semi-sweet chocolate chips give this zucchini bread a classic chocolate flavor, but dark chocolate chips are a great option if you want an even richer chocolate flavor.
You can also sprinkle a few extra over the top before baking. In my opinion, the extra chocolate on top is one of the best parts.
Can I Use Dark Cocoa Powder?
You can experiment with dark cocoa powder if you prefer a deeper chocolate flavor.
Keep in mind that different types of cocoa powder can affect both flavor and acidity. For the most predictable results, I recommend using the unsweetened cocoa powder called for in the recipe.
How to Store Chocolate Zucchini Bread
Let the loaf cool completely before storing it. Store chocolate zucchini bread in an airtight container at room temperature for short-term storage.
For longer storage, refrigerate the loaf or freeze individual slices. Freezing slices is my favorite way to save extra zucchini bread because you can pull out exactly what you need.
Frequently Asked Questions
Why Is My Chocolate Zucchini Bread Gummy in the Middle?
The most common cause is underbaking. This is a very moist quick bread, so make sure there is no wet batter on a toothpick inserted near the center.
Slicing the loaf before it has had time to cool can also make the center appear gummy. Let the bread cool before cutting into it.
Should I Peel Zucchini Before Making Zucchini Bread?
No. There's no need to peel garden-fresh zucchini before shredding it. The peel softens during baking and practically disappears into the chocolate bread.
Can I Use Frozen Shredded Zucchini?
Fresh zucchini is the best option for this recipe because its moisture content is more predictable.
Frozen shredded zucchini releases significantly more liquid as it thaws, so the recipe may require some adjustment if you use frozen zucchini.
Why Does the Batter Rest Before Baking?
The short 10 to 15 minute rest gives the freshly milled whole wheat flour and bran additional time to absorb moisture from the wet ingredients and shredded zucchini before baking.
Does Chocolate Zucchini Bread Taste Like Zucchini?
Not really. Zucchini has a very mild flavor and practically disappears behind the cocoa, vanilla extract, brown sugar, and chocolate chips. Its biggest contribution is moisture.
Is This Chocolate Zucchini Cake or Bread?
Technically, it's a quick bread baked in a loaf pan, but the cocoa, chocolate chips, and tender crumb give it an almost chocolate zucchini cake-like texture.
More Fresh-Milled Flour Recipes
If you're looking for more ways to bake with whole grains and freshly milled flour, try:
Doubel Chocloate Zucchini Bread with Fresh Milled Flour
Ingredients
Dry Ingredients
- 240 g soft white wheat berries milled fine
- 45 g unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 130 g chocolate chips
Wet Ingredients
- 2 large eggs
- 150 g brown sugar
- 75 g granulated sugar
- 120 g plain Greek yogurt or sour cream
- 70 g butter melted and slightly cooled
- 2 teaspoon vanilla extract
- 180 g finely shredded zucchini not squeezed dry
Instructions
- Preheat the oven. Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan or line it with parchment paper.
- Combine the dry ingredients. Mill the soft white wheat berries on a fine setting. In a medium bowl, whisk together the freshly milled flour, cocoa powder, baking soda, baking powder, and salt.
- Combine the wet ingredients. In a separate large bowl, whisk together the eggs, brown sugar, granulated sugar, Greek yogurt or sour cream, melted butter, and vanilla extract until smooth.
- Add the zucchini. Fold the finely shredded zucchini into the wet ingredients. Do not squeeze the zucchini dry. Its natural moisture helps hydrate the freshly milled flour.
- Combine. Add the dry ingredients to the wet ingredients and gently fold just until no dry flour remains. Fold in the chocolate chips. Avoid overmixing.
- Rest the batter. Let the batter rest for 10-15 minutes to allow the freshly milled flour and bran to hydrate.
- Fill the pan. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with additional chocolate chips, if desired.
- Bake. Bake for 50-65 minutes, beginning to check around 50 minutes. The loaf is done when a toothpick inserted near the center comes out without wet batter. Moist chocolate crumbs are fine.
- Cool. Cool in the pan for about 15 minutes, then transfer the loaf to a wire rack to finish cooling before slicing.
Video
Notes
- Wheat: Soft white wheat berries produce a tender, cake-like crumb and work especially well for chocolate zucchini bread.
- Don't squeeze the zucchini: Use 180 g of finely shredded zucchini without squeezing it dry. The natural moisture helps hydrate the whole grain flour.
- Hydration rest: Letting the batter rest for 10-15 minutes gives the freshly milled flour and bran time to absorb moisture before baking.
- Zucchini moisture varies: If you're using an unusually large or watery zucchini, drain off any obvious pooled liquid, but don't wring the zucchini dry.
- Don't overmix: Fold the wet and dry ingredients together only until no dry flour remains for the most tender crumb.
- Check for doneness: Moist chocolate crumbs on a toothpick are fine, but there shouldn't be wet batter. If you hit a melted chocolate chip, test another spot.
- Bake time: Individual ovens and the moisture content of your zucchini can affect the final bake time, so start checking the loaf around 50 minutes. For muffins, bake at 350° for 18- 22 minutes.
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