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
I love this recipe! It’s my favourite way to use up zucchini from my garden. I seem to keep having the cupcake stick to the paper though. Is this a mixing issue?
Love this recipe. I made this bread with bottle gourd (didnโt have zucchini) and egg replacer and it turned out great. I prefer using 3/4th cup of sugar to make it a bit sweeter though.
Can you make the batter ahead and bake it later if you don’t have time to bake it right away
Hi Daphne, we donโt recommend making batter ahead of time. The leaveners are activated once the wet and dry ingredients are mixed together, so it may not rise properly when baked. It is best to bake right away!
Wondering if youโve ever tried making it with a gluten free flour
Hi Bev, we havenโt tested this recipe with gluten free flours, but weโd love to know if you try it!
Wow! This recipe will be made on repeat, even my toddler had some and didnโt complain about veggies once! The addition of chocolate chips makes it even more decadent and fudgy! Thank you so much for sharing this recipe!!
Hello my name is Annette I just stumbled onto you web page. I read some of your recipes I havent gotten the ingredients yet but im going to make your chocolate zucchini bread. See i planted zucchini then I got very sick ended up having to have exploratory surgery, and in doing so they found cool in cancer. So this is what I’ve been doing is baking and cooking for the family. So the one thing that’s keeping me sane, so thank you for your recipes. I’m gonna give Em a try. And I’m gonna sign up for your recipes, so anyway, thank you so much.
Annette Chimenti
Hi Annette! Thank you so much for your kind note and we’re so glad you’ve been enjoying our recipes and that they are bringing you comfort. Baking really does bring so much joy and we’re honored to be a part of that. Wishing you all the best!
I had a very hard time getting this bread cooked. Doubled it and made 2-9×5. I cooked it more than 60 minutes but with the chocolate chips it was hard to tell if it is cooked. Definitely not cooked. Disappointed
Hi Dianne! Are your pans true 9×5 inch loaf pans? Anything smaller would be too tight for this much batter.
Wow! This was soo good that I didn’t even have to hide that there was zucchini in it! The whole family loved it!
Hi, Sally. I’m making this recipe for the third time. The first time I followed your directions exactly. The second time I added chopped pecans and walnuts, and this time I did only half all purpose flour and the other half almond flour and a little bit of protein powder just for fun. This third loaf is in the oven as I write this, so I’ll let you know how it comes out. Thank you for such a nice recipe. Everyone loves it.
Dr. Patrice
This is delicious bread. Itโs become my go to for zucchini that needs to be used up. I love that there isnโt loads of sugar in the recipe. Today I had a bit of extra batter and tried using my donut pan, baked for 10 minutes , and they were yummy. My donut loving husband approved! Thank you for another fantastic recipe.
Oh my Sally. . . My loaf was already in the oven when I realized I forgot the sour cream!
Iโll let you know how it went!
Do you think it would be okay to add chopped walnuts? If yes, amount? Thank you.
Hi Sharon, yes, you could add up to 1 cup of chopped nuts. Enjoy!
Oh Lordyโฆ I have a new respect for zucchini. It was quite a hit at the golf course too. So moist and chocolaty. It will be in my regular rotation of chocolate treats.
This recipe has become a new go-to! It was devoured by everyone in our house. I used whole wheat flour and it came out beautifully. We were out of chocolate chips – and it still tasted perfect! Wondering if you could substitute the sugar for honey, or maple syrup by any chance?
Hi Jillian, we havenโt tested this recipe with a liquid sweetener, but let us know if you do!
I love this recipe. Do you know if it can be made in the bread machine on the quick bread cycle?
Hi Angela, we haven’t tested it but let us know if you do!
I love love this bread, and had trouble last week finding zucchini at 2 stores!! Luckily I found some and I cannot wait to eat some today. I smell it now-baking all chocolatey. mmm
I’ve made this a few times, and made the before recipe, too. I’m just now noticing that you cool fully in the pan. Is there a reason for that?
I feel like most quick breads (& muffins) you cool in the pan, say 10 mins, then remove to cool fully.
Thanks for yet another rockstar recipe! Now I can say I ate my veggies today.
Hi mpotter, we’re so glad you enjoyed the bread! We prefer to let the bread cool completely in the pan, but some bakers like to remove the bread earlier. If you’ve had success removing it earlier, you can certainly do so!
Am I able to blend/puree the zucchini instead of grating it? Thanks!!!!
Hi Mila! You really need grated zucchini for this recipe. Blended zucchini would add too much moisture.
Cannot wait to make these! What would the cooking instructions be for mini muffins? Thanks in advance ๐
Hi Laura, for mini muffins, bake 11โ13 minutes at 350ยฐF (177ยฐC) the whole time.
Hi, I have made your zucchini cake and loved it. You provided instructions for muffins and cupcakes what is the difference as the recipe is the same?