Kalyn's Kitchen

Sugar-Free Whole Wheat Chocolate Zucchini Bread

Sugar-Free Whole Wheat Chocolate Zucchini Bread is a tasty and easy treat when you need to make something with zucchini! 

PIN Sugar-Free Whole Wheat Chocolate Zucchini Bread!

Sugar-Free Whole Wheat Chocolate Zucchini Bread finished zucchini bread sliced on plate.

My garden is exploding with zucchini these days, which was definitely the motivation to make this Sugar-Free Whole Wheat Chocolate Zucchini Bread. So a few weeks ago I got it into my mind to make chocolate zucchini bread. I wanted the bread to be more chocolate tasting than sweet, low in sugar, and to use a lot of zucchini, and when I began looking for recipes, I didn’t find one that seemed like quite what I had in mind so I started experimenting.

If I were a little more intuitive about baking, it might not have taken me five tries to come up with the winning combination for Sugar-Free and Whole Wheat Chocolate Zucchini Bread, but I figure my baking skills can only get better with all this practice! Happily I loved version #5 of this bread, and if you like chocolate things that aren’t super sweet and you have zucchini that needs to be used, I hope you’ll give this one a try.

(Edit 2019: I originally made this with some brown sugar added to the sweetener, which is why it was originally called “Low-Sugar” instead of sugar-free. But now that I’ve discovered Golden Monkfruit Sweetener (affiliate link) I’d happily use that to get that brown-sugar flavor.)

Sugar-Free Whole Wheat Chocolate Zucchini Bread process shots collage

How to Make Sugar-Free Whole Wheat Chocolate Zucchini Bread:

(Scroll down for complete recipe with nutritional information.)

  1. In a small bowl, combine the eggs, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, oil, vanilla, and buttermilk. Stir in 1 1/2 cups grated zucchini.
  2. In a slightly bigger bowl, combine the White Whole Wheat Flour (affiliate link), baking soda, baking powder, unsweetened cocoa powder, and salt. 
  3. Mix the wet ingredients into the dry ingredients, and stir just enough to combine.
  4. Then fold chopped walnuts into the batter.
  5. Pour the batter into a loaf pan that’s been sprayed with nonstick spray.
  6. Bake at 350F/175C for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let bread cool in the pan, then slice and serve.

More Baking with Zucchini:

Flourless Zucchini Muffins from Kalyn’s Kitchen
Soaked Zucchini Bread from Food Renegade
Garden Harvest Cake with Zucchini, Apple, and Carrot from Kalyn’s Kitchen
Yeasted Zucchini Bread from Green Gourmet Giraffe
Low-Sugar and Whole Wheat Zucchini Bread with Blueberries from Kalyn’s Kitchen
My Special Zucchini Bread from 101 Cookbooks

Sugar-Free Whole Wheat Chocolate Zucchini Bread finished zucchini bread sliced on plate.

Sugar-Free Whole Wheat Chocolate Zucchini Bread

Yield 12 slices
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

This Sugar-Free Whole Wheat Chocolate Zucchini Bread is a good treat to make when you have extra zucchini!


  • 2 eggs
  • 1 1/3 cup Golden Monkfruit Sweetener (see notes)
  • 6 T grapeseed oil (see notes)
  • 1 tsp. vanilla
  • 1/4 cup buttermilk
  • 1 1/2 cups grated zucchini
  • 1 cup white whole wheat flour
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp. salt
  • 3/4 cup chopped walnuts


  1. Preheat oven to 350F/175C.
  2. Spray a loaf pan with nonstick spray.
  3. In a small bowl, combine the eggs, sweetener of your choice, brown sugar, oil, vanilla, and buttermilk.
  4. Stir in the grated zucchini.
  5. In a slightly larger bowl, mix together the white whole wheat flour, baking soda, baking powder, unsweetened cocoa powder, and salt.
  6. Mix the wet ingredients into the dry ingredients, and stir just enough to combine.
  7. Then fold in chopped walnuts.
  8. Scrape the batter into loaf pan that has been sprayed with nonstick spray. (I also used the rubber scraper to spread the batter to make the top of the loaf even.)
  9. Bake 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  10.  Let bread cool in the pan, then slice and serve.


Now that I've discovered Golden Monkfruit Sweetener (affiliate link) I would definitely use that for the sweetener for this recipe! But use any sweetener you prefer. Use any neutral-flavored oil for this recipe. I used White Whole Wheat Flour (affiliate link) and haven't tested the recipe with regular whole wheat flour.

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 185Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 186mgCarbohydrates: 14gFiber: 3gSugar: 3gProtein: 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Even though Sugar-Free Whole Wheat Chocolate Zucchini Bread uses a sugar-free sweetener, this is probably not low enough in carbs for low-carb diet plans and is probably Phase 3 for the original South Beach Diet. Check out my Low-Carb and Flourless Zucchini Muffins if you’d like an almond flour treat made with zucchini.

Find More Recipes Like This One:
Check out Zucchini Recipes for more ideas like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Sugar-Free Whole Wheat Chocolate Zucchini Bread

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    30 Comments on “Sugar-Free Whole Wheat Chocolate Zucchini Bread”

  1. I made this the other day, with a few changes (some planned & one not!). First off, I substituted spelt flour and xylitol in for the regular flour and Splenda/brown sugar since that's what I had on hand, putting in a bit less of the xylitol since it is super sweet. I also subbed in a flax/water combo for the eggs. And herein lies the 'unplanned': I put in enough for 3 eggs! Yikes! I went ahead with it, pouring the batter into a muffin tin instead of a bread pan. They puffed WAY up in the oven, and then collapsed, like a souffle. The centers stayed a bit gooey, like a molten chocolate cake. In the end, despite it all, they were pure deliciousness! Thanks for the inspiration.

  2. Cara, hope you will try it!

    Donna, you can never have too many zucchini recipes this time of year, right?

    Amy, hope you come up with a version with almond flour; I'd love to try it.

    RV, thanks. I liked it a lot.

    Barbara, if I was a good baker like you it might not have taken me 5 tries!

  3. It's nice you did all the hard work to create a yummy low sugar whole wheat version. I'll have to give it a try.

  4. Look at that color, it is so inviting Kalyn. Can't wait to bake this decadent low calorie bread

  5. I've been waiting for you to post this because I want to try a gluten-free version. 🙂 It looks delish. I often use agave and stevia to reduce the overall amount of added sugar and still keep it moist with a good texture, so I can see why you used Splenda and brown sugar.

  6. Seriously, this looks too decadent to be healthy!

    Marking this recipe for my upcoming garden zucchini bonanza!


  7. I'm impressed that you tried it 5 times, but I totally understand! I made these chocolate cherry goat cheese muffins I posted recently 3 times before getting it right and I thought that was a lot! The nice thing is, I'm quite positive your recipe works and I would love to try it 🙂

  8. TW, good idea to freeze the extra zucchini bread. I think I should be doing that too!

    Karri, haven't heard about that type of slicer; must check it out.

    Pam, mums the word about the zucchini in the bread!

    Dara, get ready for the zucchini taking over your life!

  9. What a surprising and fantastic use for zucchini! My garden is just starting to produce zucchini – in about a week we should be up to our necks in it.

  10. Wow, Kalyn, this looks sooo good maybe I can get Kelly to eat it—even with zucchini. I won't tell him it has zucchini in it.
    Yum Yum….

  11. Beautiful! Gotta love zucchini season. Glad your garden is bursting. I've been getting into raw zucchini strands for "pasta". I got one of those Joyce Chen spiral slicers. It's addictive.

  12. My go-to recipe for zucchini bread has whole wheat flower and cinnamon in it, but this looks like a real treat! I love the idea of chocolate. I expect the freezer is going to stocked full with zucchini bread by the end of the season!

  13. I'm glad people are liking the sound of this. I'd love to hear from anyone who experiments more and makes it gluten free.

    The four loaves that were failures had different amounts of Splenda/brown sugar, chocolate, or baking soda than this final version.

  14. This looks delicious, Kalyn! I have been reading your blog for a few months now, and I love all of your recipes! I just wish I had the garden space to grow more of my own veggies like you! 🙂

  15. that bread looks superb – I presume the added flavour of walnuts mean less sweetness is needed – would love to hear about your other 4 loaves and what didn't quite work with them

  16. This looks so tasty! I bet it would be excellent as a snack or even as breakfast with some peanut butter on it!

  17. This looks fantastic, Kalyn. I love chocolate bread, and the addition of zucchini is superb. Hope you don't mind if I save the recipe and try to make it gluten free.
    Hope you're having a wonderful summer!

  18. Aha…I have more zucchini to use up! I just posted a zucchini salad on my blog tonight. This recipe looks delicious and will make it in the morning!

  19. I'm so impressed that you made this five times to get it perfect! With my limited baking skills, I surely would have given up. Anything that looks this chocolatey has to be delicious. I can't wait to try it.

  20. You're evil–this looks AMAZING. I can't wait for some zucchini so I can try this!!