When did chocolate and zucchini become a thing?

Chocolate zucchini loaf has probably become one of the more well known standard home baked loafs, but I still can’t imagine how, whomever it was invented by, made the first move to combine these two entirely different food items. Let me contemplate that over a third slice of this loaf.

There are all kinds of chocolate zucchini loaf recipes out there. What makes this one any different? I tried to keep it as healthy as possible by starting with natural sweeteners (banana, applesauce and maple syrup), before adding a touch of sugar to bring it to the point where my family wouldn’t be skeptical of what sort of healthy things I was trying to conceal in it (ahem, zucchini). The applesauce, along with a bit of coconut oil, also acts as the “butter” in this case. It can also easily be made vegan friendly by swapping out the eggs for another mashed banana.

So here goes!



  • 1 ½ cups shredded zucchini (about one very large zucchini or two small)
  • 2 cups all purpose flour
  • ½ cup cocoa powder
  • 1/3 cup sugar
  • 1 tsp baking soda
  • 2 eggs
  • 1 banana, mashed with fork
  • 300mL applesauce (two individual serving containers)
  • 2 tbsp coconut oil, melted (could alternatively use another oil like olive oil)
  • ¼ cup maple syrup
  • 1/3 cup + 1 tbsp semi-sweet chocolate chips



  1. Preheat oven to 350C.
  2. Shred zucchini (leave skin on) with a cheese grater. Set aside.
  3. Mix together flour, cocoa powder, sugar, and baking soda in a large bowl. Set aside.
  4. Whisk together eggs, mashed banana, applesauce, coconut oil, and maple syrup, until well combined. Add this to dry mixture and stir until smooth.
  5. Fold in the zucchini and chocolate chips and stir until all ingredients are evenly combined.
  6. Line a loaf pan with parchment paper, or grease with cooking spray, and poor mixture into pan. Sprinkle with remaining 1 tbsp of chocolate chips.
  7. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Let sit in pan for about 10 minutes on a cooling rack before removing to devour.