Like my chocolate zucchini cake, this moist and fudge-like double chocolate zucchini bread raises a huge question: How on earth is there a vegetable in THIS?! Readers have loved this recipe for years, and it’s on my menu all summer long when zucchini is plentiful.
I originally published this recipe in 2015 and have since added new photos, a video tutorial, and more success tips. I also made a few small changes to the recipe to yield a more moist, flavorful loaf.
One reader, Kristin, commented: “I never review recipes, but had to write one for this one. This bread, cake, dessertโwhatever you want to call itโis fabulous! Just the right amount of sweet, chocolate, and is perfectly moist. I have made it for different people (just in the last two weeks because I canโt stop thinking about it) and everyone has loved it. I made no substitutions to anything and it was perfect… โ โ โ โ โ ”
I firmly believe that the biggest baking mistake one could ever make is… not doubling today’s recipe. After 1 slice, you’ll instantly realize you need far more than 1 loaf of this chocolate bliss. With its moist and rich fudge-like crumb, deep chocolate flavor, and melty chocolate chips inside, it’s almost impossible to believe there’s zucchini in the batter.
One reader, Deb, commented: “Wow! I made this today and it is sooo good! Even my guys (who donโt want anything to do with zucchini) LOVED it! No one can believe there is shredded zucchini in it. One mistake I madeโI only made one. โ โ โ โ โ “
Here’s What You’ll Love About This Chocolate Zucchini Bread
- Batter comes together quickly and easily
- Sneaks in veggies (which, along with the Greek yogurt, make it one of my healthier dessert recipe ideas)
- Freezes wellโmake several loaves when zucchini is plentiful, and freeze for future chocolate cravings
- Use this recipe for muffins or cupcakes, too
- Super moist and deeply chocolateyโjust read the reviews!
Why Bake With Zucchini?
If you’re new to combining zucchini + chocolate, welcome to the not-so-secret club!
Zucchini is one of my favorite baking ingredients and I have a lot of published recipes using this summer vegetable. My recipes for zucchini bread and zucchini muffins are both incredibly popular with readers, and you’ll find a whopping 3 cups of the nutrition-boosting green shreds in my chocolate zucchini cake, but only if you are looking for itโno one will know if you don’t tell them!
It sounds odd to bake with a green vegetable, but here’s why you should:
- There are only so many zucchini side dishes to make (looking at you, zucchini casserole). Zucchini is abundant in the summer months, so sneaking it into baked goods is a great way to use up a bounty of squash.
- Zucchini adds flavorless moisture. We’re talking pure moisture with zero savory vegetable flavor. You’ve had carrot cake, right? Well, zucchini adds even more moisture and hides even better!
Once you’re convinced, try this zucchini cake with brown butter cream cheese frosting next. For even more inspiration, see all my favorite zucchini recipesโboth sweet and savory! You absolutely don’t want to miss these savory zucchini biscuits.
Success Tip: Shredding Zucchini
Today’s zucchini bread comes together in just minutes with simple kitchen tools including a couple bowls, a whisk, and a 9×5-inch loaf pan or an 8.5×4.5-inch loaf pan like this one or this one. You also need a grater to shred the zucchini. If you’re looking for recommendations, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use. Itโs what I use when makingย zucchini fritters, too.
Key Ingredients You Need & Why
- Zucchini: Zucchini can vary in size, but 1 medium zucchini is plenty for this recipe. You need 1 and 1/2 cups shredded, which is about 180g, depending on how tightly you pack it.
- Flour: Doesn’t seem like a lot of flour, and it’s not. Keep in mind there’s also cocoa powder which is another dry ingredient. Most of the volume is the zucchini!
- Cocoa Powder: For this recipe, you can either unsweetened natural or dutch-process cocoa powder.
- Instant Coffee/Espresso Powder: A little espresso powder gives this double chocolate zucchini bread the richest-tasting chocolate flavor; the bread doesn’t taste like coffee, rather, the espresso powder deepens the flavor of the cocoa. It’s a trick I use in chocolate chess pie and chocolate cake, too. You can find it in the coffee aisle at the grocery store or online.
- Chocolate Chips: Chocolate chips provide some sweetness, while also creating melty pockets of chocolate throughout every slice.
- Oil: I prefer to use oil in my quick breads, like in strawberry bread and peach quick bread, because of the unparalleled moisture it provides. Lately Iโve been making this chocolate zucchini bread with avocado oil.
- Plain Greek Yogurt: Greek yogurt adds protein, while also adding tenderness. I always use nonfat here, but you can use low-fat or full-fat Greek yogurt, or regular yogurt, if you prefer.
You also need 2 eggs, baking powder, baking soda, salt, vanilla, and sugar.
If you love this recipe, you’ll also love my double chocolate banana bread which uses many of the same ingredients. And if you like some peanut butter with your chocolate, my peanut butter chocolate chip zucchini bread is right up your alley!
If you don’t have or don’t want to use coconut oil, a neutral oil such as vegetable oil works instead. Expect a very, very thick batter:
The bread takes about 50 minutes to bake. Begin checking at 45 minutes, though, just in case your oven works extra hard!
While it’s incredibly tempting to slice right into this double chocolate zucchini bread while it’s warm, try to resist. I’ve found that with most baked goods starring zucchini, the flavor is noticeably better once it’s completely cooled. This goes for zucchini oatmeal chocolate chip cookies, too.
You can peel the zucchini if you’d like, but I never do. There’s no taste or texture difference. If you’re worried that picky eaters will be suspicious, peeling the zucchini will prevent any trace of green specks sharp eyes might detect.
Slice the bottom end off of the zucchini, hold onto the stem end, and scrape the squash against the shredder side of a box grater like this one until you get to the stem you’re holding. The shredder side is the one with the largest holes.
When I first published this recipe in 2015, I included a step for blotting some moisture out of the zucchini. I don’t find this necessary anymore. In fact, you WANT that extra moisture in every single slice. Just shred the zucchini and add right to the batter.
Fan-Favorite Chocolate Zucchini Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours
- Yield: 1 loaf; 10 slices
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This double chocolate zucchini bread is moist and fudge-like, and comes together quickly with a couple bowls and a whisk. Readers have loved this recipe for years, and it’s on my menu all summer long when zucchini is plentiful. See recipe Notes for freezing and doubling instructions.
Ingredients
- 1 cup (125g) all-purpose flourย (spooned & leveled)
- 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon espresso powder*
- 3/4 cup (135g) semi-sweet chocolate chips*
- 2 large eggs, at room temperature
- 1/4 cup (60ml)ย avocado oil, olive oil, or melted coconut oil*
- 1/3 cup (80g) plain Greek yogurt or sour cream, at room temperature
- 2/3 cup (135g) granulated sugar*
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (about 185g) shredded zucchini (no need to blot)*
Instructions
- Preheat oven to 350ยฐF (177ยฐC). Grease a 9×5-inch loaf pan or 8.5×4.5-inch loaf pan (for a taller loaf) with nonstick spray. Set aside.
- ย In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder together until combined. Mix in the chocolate chips. Set aside.
- In a medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla together until combined. Slowly pour the wet ingredients into the dry ingredients and gently whisk to combine. Fold in the zucchini. The batter is very thick.
- Bake for 45โ55 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from over-cooking. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. The 9×5-inch pan takes closer to 45 minutes, and the 8×4-inch pan takes closer to 55 minutes. All ovens vary, so begin checking around the 45-minute mark.
- Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. While it’s still warm, I gently press a few more chocolate chips into the top; this is optional and only for looks.
- Remove bread from the pan and place the loaf directly on the wire rack to cool completely.
- Cover and store bread at room temperature for 5 days or in the refrigerator for up to 1 week.ย
Notes
- Freezing Instructions: Freeze baked & cooled loaf, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator. If desired, bring to room temperature before serving. To learn more details about how to freeze quick breads, see my post called Make-Ahead Baking.
- Special Tools (affiliate links): 9×5-inch Loaf Pan or 8.5×4.5-inch Loaf Pan | Box Grater | Glass Mixing Bowls | Whisk | Silicone Spatulaย | Cooling Rack
- Double the Recipe: You can double the recipe by doubling all of the ingredients and dividing the batter between 2 loaf pans. If the batter seems much too thick, you can add a splash of milk.
- Chocolate Zucchini Muffins: Preheat oven to 425ยฐF (218ยฐC) and spray a 12-count pan with nonstick spray or line with cupcake liners. Prepare batter as directed above, fill each liner to the top with batter and bake the muffins for 5 minutes at 425ยฐF (218ยฐC). Then, keeping the muffins in the oven, lower the temperature to 350ยฐF (177ยฐC) and continue to bake for an additional 14โ15 minutes or until a toothpick inserted in the center comes out clean. Makes 10โ12 muffins.
- Chocolate Zucchini Cupcakes: Preheat oven to 350ยฐF (177ยฐC) and line a 12-count pan with cupcake liners. Prepare batter as directed above, fill each liner 2/3 full with batter and bake for 19โ20 minutes or until a toothpick inserted in the center comes out clean. Cool completely, then frost with chocolate buttercream. Makes 12 cupcakes.
- Espresso Powder: Espresso powder deepens the chocolate flavor. You can find espresso powder in the coffee aisle at the grocery store or online. You can skip it or use 1 teaspoon of instant coffee powder instead.
- Chocolate Chips: Don’t leave these out! They sweeten the bread and give the bread more chocolate flavor. The bread is a little bland without them.
- Oil: You can use avocado oil, olive oil, or melted coconut oil. You could also use vegetable oil or canola oil, or even melted butter. I typically use avocado oil.
- Yogurt: I usually use nonfat plain Greek yogurt. You can use full-fat, low-fat, or even vanilla Greek yogurt instead. Or use regular plain yogurt, or sour cream. Prior to 2023, this recipe called for 1/4 cup (60g) yogurt, but I now use 1/3 cup (80g) as listed above. Extra moisture!
- Sugar: For a sweeter bread, use 3/4 cup (150g) granulated sugar.
- Zucchini:ย I do not peel the zucchini before shredding, but you certainly can if youโd like. I like to use a box grater for shredding zucchini. Zucchini can vary in size, but 1 medium zucchini is plenty for this recipe. If using frozen zucchini, thaw first and lightly blot before using.
Nutrition
- Serving Size: 1 slice
- Calories: 246
- Sugar: 20 g
- Sodium: 76.4 mg
- Fat: 11.9 g
- Carbohydrates: 33.2 g
- Protein: 5.4 g
- Cholesterol: 37.6 mg
Reader Comments and Reviews
This recipe was awesome! The absolute most delicious chocolate muffins Iโve ever made. I was having company so doubled the recipe. This filled 22 liners but I forgot to bake at 425 degrees first. I added 5 minutes twice at the end. Hope this helps for other forgetful folks out there. Rave reviews from guests! Thank you Sally for your incredible website.
Could you use maple syrup or honey instead of white sugar?
Thank you:)
Hi Mackenzie! It wouldn’t be a perfect swap since liquid sweetener adds more moisture to the batter, but let us know if you try!
This was absolutely amazing. I still can’t believe there was zucchini in there. I plan on making them with some chopped walnuts next time and cooking in an 8″x 8″ pan.
This recipe even works wonderfully with 1to1 gluten free flour and oat milk skyr yogurt.
Delicious ! I used Ghirardelli milk chocolate chips and Ghirardelli 100% cocoa. Went with coconut oil for fat and used probably close to 3 cups of fresh shredded zucchini. PERFECT !!
Iโve made this multiple times and recently I made it as mini muffins for my kids as an after school snack! They love it!
Very tasty and moist. I reduced sugar on my second make and also subbed half the flour with wholemeal flour to make it more nutritious and it turned out amazing
I have not, in recent memory, received as many compliments on a recipe as this. I made this as cupcakes, used a vanilla buttercream frosting and sprinkles and was told it was the best chocolate cake they’ve ever eaten. I’ve made it twice in 2 weeks. This is a keeper. My husband requested it as his birthday cake this year. Absolutely delicious.
Since re-discovering this recipe a few weeks ago, I’ve made it 3 times! My mom has also made it 3 times, and coworkers have begged for the recipe.
First time, I followed the recipe (because Sally recipes are perfection!) with 1/2 cup sugar because I don’t like things too sweet (it was eye-rollingly good!).
2nd time I swapped the sugar for 1/2 cup monkfruit sweeter because my dad is a newly diagnosed diabetic. I added a bit of applesauce to counter the monkfruit effect on moisture, & it was fabulous.
3rd time (cooling on my counter now) is with monkfruit and almond flour in place of the AP flour. A little denser & took a bit longer to cook, but my mom said it worked out well for her.
My dad is very grateful he has a delicious sweet treat that doesn’t make his blood sugar skyrocket.
Is there a replacement for the sugar or a mix of something else to reduce the amount of sugar used for this recipe?
Hi Lily, since originally publishing, there have been 2 updates to the recipe: The recipe used to call for 1/2 cup sugar (100g) and 1/4 cup Greek yogurt (60g). We slightly increased both for more flavor and moisture. Fell free to make this recipe with the original measurements.
Can I make this in a 8×8 square pan?
Hi Ali, you could! Weโre unsure of the exact bake time, but keep a close eye on it and use a toothpick to test for doneness.
I baked a similar recipe from Serious Eats. It was delicious too and the only difference was the recipe included pistachios!
I’ve always loved this bread and had the recipe saved in my phone for the longest time! Unfortunately, I lost a bunch of things saved….any chance you have the “non-updated” version? I know a few of the measurements are different now than the saved screenshot I used to have!
Hi Tammy, see the recipe Notes (#9!) where we list the measurements for the recipe prior to the updates in 2023. Enjoy!
Hi, I made this bread with gluten free flour and melted butter and my whole family enjoyed it! The moisture of the zucchini and sour cream helped balance out the gluten free flour. Thanks!
I also noticed the muffins and cupcakes have different baking protocols. I was wondering, why is that the case and do they produce different results in some way?
Hi Cara! We like to bake our muffin recipes with an initial burst of higher heat to get a higher muffin top, and bake quick breads at the same temperature the whole time, since those bake for longer.
Made this recipe about four times making two at a time everybody loves it. I used black cocoa instead of Coco and did not use oil used applesauce,and the bread came out moist and delicious
Hi Susan. What measurements did you use for the applesauce? Thanks!
Hi, I tried this recipe today and making it was easy, but my cake turned out very dense and bitter. What do you think is the reason? I followed the recipe to the T.
Thank you!
Hi Elsa, we’re happy to help troubleshoot. Was the batter over-mixed by chance? That can cause the bread to bake up squat and dense. As for the bitterness, were your baking powder and baking soda fresh? If they are expired or have been open for a while, that could be causing the off taste. We recommend switching out your baking powder and baking soda about every three months. Be sure that you are using aluminum-free baking powder, too. Thank you for giving this recipe a try!
Absolutely excellent as usual. I did make a few substitutions. Trying to get more protein, I used 1/4 cup whey protein, 1/4 cup ground oat flour and 1/2 cup all purpose.
I added a dash of cinnamon bc I think helps strengthen the chocolate flavor. And cut the sugar to 1/2 cup.
Great recipe!
I actually like it when folks post any changes theyโve made to a recipe and it turned out well. So I want to say that I made this completely dairy free, gluten free and decreased the sugar by 3 Tb and added 1/8 tsp pure stevia powder. Itโs EXCELLENT! I like that itโs not drenched with oil like so many zucchini bread recipes are. I used virgin coconut oil, so I can definitely taste the coconut – which maybe some people wouldnโt like. Iโll be making this again for gifts (without the coconut flavor for those who arenโt fans of it).
Absolutely amazing. Easy to make and tastes incredible. Texture is just perfect, definitely recommend skipping the blot as Sally mentions!
Delicious! I made this after making your “Easy Zucchini Cake” and this recipe is equally easy and delicious. If you have zucchini all the other ingredients are pantry staples, and from start to finish it was on the cooling rack in about an hour. I love that it’s not too sweet and is packed with flavor. Thanks for another great recipe!
Love this recipe! I made it in cupcake tins. They took 19 minutes. I used shredded frozen zucchini. Just ran the bag under hot water and strained out the water. I also used 1tsp. Instant coffee.They turned out perfect. Will make often.
is it ok to replace the zucchini with other squash like summer squash? thank you!
Shouldn’t be a problem!
Hello! A coworker gifted me a huge zucchini and I would like to make and share this recipe. If I make a lot of mini loaves, how should I adjust the baking time?
Hi Kat, For mini loaves, you can use the same temperature. Bake time varies depending on the exact size of your pan, but keep a close eye on it and use a toothpick to test for doneness.
I would love to know what I could substitute for the sour cream or yogurt in this recipe and other dishes. Love your recipes and plan on making this recipe tomorrow for zucchini day. Thanks!
Hi Nancy, sour cream or yogurt are really best here! In some cases, where sour cream/yogurt + milk are used, buttermilk can replace both. In this specific recipe, you donโt want to replace the yogurt with a liquid. Applesauce might work instead, but of course, the final results will be different. When weโve tried different substitutions for recipes, we always list them in the recipe notes. Hope this is helpful!