Addictive Recipes from a Self-Taught Baker

Double Chocolate Zucchini Bread.

This moist and fudgy double chocolate zucchini bread will raise a huge question. How on earth are there vegetables in THIS?!

Moist and FUDGY Double Chocolate Zucchini Bread is so simple to make. And it tastes like chocolate cake!

A story:

Looking for a snack, Kevin poked around the kitchen and unwrapped leftover double chocolate zucchini bread. He grabbed a plate and zapped the piece of chocolate bread for 15 seconds in the microwave. I watched as he opened the pantry, not a word said, and grabbed the peanut butter jar. Opened the drawer for a knife and slathered the warm piece of chocolate bread with creamy peanut butter.

It was at that moment I knew I married the right man.

Alternate titles for today’s recipe:

  • Chocolate Cake Bread
  • Chocolate Bread That is Actually Filled with Vegetables but Tastes Like Brownies
  • Peanut Butter’s Soul Mate Bread
  • Where’s All The Butter and Oil? Bread
  • This Won’t Ruin My Diet? Bread
  • The Only Bread You Will Make For the Rest of the Summer
  • Stop Talking I Need to Eat This!!! Bread

Soooo in other words, this bread is magical. As I mention in my little description above, this incredibly moist, fudgy, double chocolate-loaded bread will have you raising your hand. Um, excuse me. There are vegetables in THIS? Yes. This bread is filled with shredded zucchini and no one will be any the wiser.

It can be our little secret. Muhahaha.

Moist and FUDGY Double Chocolate Zucchini Bread is so simple to make. And it tastes like chocolate cake!

I made this recipe with healthy habits on the brain. Though my blog is filled with chocolate things, caramel swirls, and frosting galore, I actually take healthy eating quite seriously. And I find it much easier to make really, really good recipes that are equally wholesome in the summertime when my favorite produce is at its peak. Hence, today’s bread. (Joey said hence.)

Besides the addition of a green veggie, this recipe has a slew of other notable ingredients. First of all, there is only 1/2 cup of sugar in the entire loaf. I got 9-10 slices out of this loaf which means there is less than 1 Tablespoon of added sugar in each slice. Chocolate chips provide further sweetening, while also creating melty pockets of chocolate throughout each slice. Another ingredient doing double duty is the Greek yogurt. Greek yogurt adds protein, while also tenderizing the bread. I like to use Greek yogurt in some recipes to replace oil because it is low in fat and high in moisture. My secret weapon, if you will.

Chocolate chips. My other secret weapon. ↓ ↓

Moist and FUDGY Double Chocolate Zucchini Bread is so simple to make. And it tastes like chocolate cake!

A little espresso powder makes each slice incredibly rich. Espresso powder or even instant coffee are actually normal ingredients added to chocolate cakes, muffins, cupcakes, and breads. They accentuate the chocolate flavor, making each bite EXPLODE with chocolate. You have to try it. Have to! (Yes, it’s optional if you despise coffee. But you don’t taste coffee!)

The only other thing you need to know about today’s recipe: make more than 1 loaf. This bread will be gone quicker than you can say where’s the peanut butte….

Moist and FUDGY Double Chocolate Zucchini Bread is so simple to make. And it tastes like chocolate cake!

See recipe notes for double chocolate zucchini muffins.  And if you top them with my milk chocolate frosting, you’ll get chocolate zucchini bread cupcakes.

How to make DOUBLE chocolate zucchini bread cupcakes on!

Double Chocolate Zucchini Bread

My piece of advice? Make more than 1 loaf. This bread disappears! Recipe can easily be doubled or tripled or baked in batches.


  • 1 and 1/2 cups (225g) shredded zucchini
  • 1 cup (125g) all-purpose flour(measured correctly)
  • 1/2 cup (42g) natural unsweetened cocoa powder (not dutch process)2
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon instant coffee powder (or 1/4 teaspoon espresso powder)3
  • 3/4 cup (135g) semi-sweet or dark chocolate chips4
  • 2 large eggs
  • 1/4 cup (60ml) canola or vegetable oil
  • 1/4 cup (60g) plain Greek yogurt5
  • 1/2 cup (100g) granulated sugar6
  • 1 teaspoon pure vanilla extract


  1. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Spray a 9x5 (or 8x4) loaf pan with nonstick spray. Set aside.
  2. Place the shredded zucchini on a couple paper towels to absorb some (but not all!) moisture. Press a paper towel on top as well. Set aside until step 4.
  3. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, instant coffee, and chocolate chips together until combined. Set aside.
  4. In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Using a rubber spatula or wooden spoon, fold in the zucchini. Pour/spoon batter into prepared baking pan, scraping up every last drop. Trust me, you want it all!
  5. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. My bread only took about 46 minutes, but do not be alarmed if yours takes longer. All ovens are different. Allow bread to cool completely in the pan set on a wire rack. Slice and serve when bread has completely cooled. Store leftover bread in an airtight container at room temperature for up to 5 days.
  6. Make ahead tip: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Recipe Notes:

Double Chocolate Zucchini Muffins: Preheat oven to 425°F (218°C) degrees 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 425°F (218°C). Then, keeping the muffins in the oven, lower the temperature to 350°F (177°C) and continue to bake for an additional 14-15 minutes or until a toothpick inserted in the center comes out clean. Makes 10-12 muffins.

Chocolate Zucchini Bread Cupcakes (pictured above): Preheat oven to 350°F (177°C) 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 19-20 minutes or until a toothpick inserted in the center comes out clean. Cool then frost with milk chocolate frosting and garnish with mini chocolate chips. Makes 12 cupcakes.

  1. Try using white whole wheat flour or a blend of whole wheat and all-purpose flour! I do not suggest using all whole wheat flour-- the bread may be a little too dense.
  2. Do you remember why you shouldn't use dutch process cocoa? It's because you need the acid in natural unsweetened cocoa powder to help activate the baking soda. Here is my lesson on baking powder vs baking soda.
  3. This little bit of instant coffee or espresso powder accentuates the chocolate SO much. You can't taste the coffee. But you do taste more chocolate. Always a good thing. Keeping this in mind, you can leave it out.
  4. Don't leave these out! They sweeten the bread and give the bread more chocolate flavor. The bread is a little bland without them.
  5. I use low fat plain Greek yogurt. You can use full fat, nonfat, or even vanilla flavor instead. Or even regular yogurt (non-Greek).
  6. For a sweeter bread, use 3/4 cup sugar.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Today’s recipe is adapted from Joy of Baking and this Award-Winning Zucchini Bread. Have you tried it yet?!

Award Winning Chocolate Chip Zucchini Bread

Doubling this recipe is recommended because it ALWAYS disappears!


  1. I made this yesterday along with my regular zucchini bread. My family was not happy with this chocolate chip cake. The cake was not sweet enough and relied on the chips to sweeten it. My regular cake uses 1 cup of sugar (both white and brown). It also needs 3/4 tsp of both soda and powder. I will make it again but with my changes. Thanks though for the post.

  2. This was deliciously chocolatey, although definitely on the less sweet side–personally I liked it that way! It basically begs for a sprinkling of powdered sugar and a shot of whipped cream 🙂 the veggies definitely cancel all that out, right…

  3. I was looking for a chocolate zucchini muffin recipe and this was perfect! I used 3/4c sugar based on your suggestion and some of the reviews. I also used a mixture of chocolate and peanut butter chips. The muffins came out perfect and (not surprisingly) my 2-year olds love them also!

  4. Best recipe ever!  I did add equal parts sugar and brown sugar (3/4) cup for additional sweetness. Which was lacking in my first batch. It’s now my husbands favorite. Super moist, Super easy to make.  

  5. Definitely making again. Very moist and not too sweet. The bursts of chocolate chips give the loaf the added sweetness.

  6. I use half the chocolate chips inside the loaf, and sprinkle the other half on the top before baking. I also weigh the shredded zucchini after the water is drained/soaked up by the towels. Maybe this adds a little more than intended, but the more veg the better! My husband loves this bread, he was shocked when I said it had zucchini in it!

  7. Just made this yesterday and doubled it. I shouldn’t have read the comments because so many said to add the extra sugar (some even made several more changes *insert major eye roll*) so I did but it doesn’t need it! Perfect recipe as always Sally! Thanks mama! Xox

  8. Does anyone know how forgiving this bread recipe is? I accidentally added the sugar to the bowl of dry ingredients…I didn’t want to waste it so just mixed rest of the wet, then added to dry and it was super, super crumbly 🙁

    • The recipe is unbelievably forgiving.  I made muffins out of it and when I supposed to switch the temp of the oven to 350 (from 425 after 5 minutes of baking) I accidentally turned the oven OFF.  

      I just turned the oven back on after the timer went off (another 15 minutes later) and left it in for another minute or two.

      I also made no adjustments despite living more than 6k above sea level.

      Were your eggs room temperature? Did you mix the wet and dry ingredients together a bit too aggressively?

  9. Can you substitute yougurt for sour cream? If yes how much would you use? 

  10. I made this last night and just had a slice this morning and all I can say is WOW! This is delicious, so moist and chocolatey and you would never know there is zucchini in it. I used 3/4 cup sugar and sour cream instead of Greek yogurt. Followed everything else to a tee. Can’t wait to share it with my family. Going to make these into muffins next.  Thanks so much for another great recipe Sally! Love your site! 

  11. I made this bread today per the recipe and used dark choc chips, 2% greek yogurt, and Starbucks Via instant coffee powder instead of espresso powder. OMG, it is super delicious and moist. It is sweet enough for me with the 1/2 cup sugar – can’t imagine it needing more sugar. I can’t stop eating it!

  12. Hi Sally! I just tried your award winning zucchini bread+ muffins and it was divine!!! Your recipe here calls for white sugar, can I substitute it with dark brown sugar instead? Thank you ☺️

  13. Sally, I’ve been following your blog for about 4 years, and I have never been let down by a recipe.  I was extremely skeptical about this one but I gave it a try, so that my kids can indulge their sweet tooth in a way that doesn’t make me cringe.  
    All I can say is…
    I should have made a double batch.  Lesson learned.  I’ll never doubt you again! 🙂

  14. Wow! Sally, this recipe turned out delicious! I added a (very) small amount of brown sugar and improvised with 1 zucchini and one yellow squash, but otherwise let the recipe stand as written.  I made a double batch, 2 small loafs and 1 full size, as I’ll be sharing with friends/family, and I definitely made the right choice!  Thank you for sharing! 

    I’m positive that mom will be wanting a copy of this one. =)

  15. I would have preferred more sweetness, so I would definitely add the extra sugar next time. I was disappointed by the lack of sweetness, but I didn’t want to waste them, so I found a way to sweeten them after the fact. I carved out a pretty deep hole into each muffin, filled it with cherry pie filling, piped cream cheese frosting on top, and sprinkled a few chocolate chips on top. That added some sweetness and was delicious. I saved the middles in the freezer to make cake pops later. Anyway, it’s a good recipe, but if you want it to taste like dessert, use the extra sugar.

  16. I made two of these and froze them to have when we moved house and it’s gorgeous. One of the best recipes so far!! Thanks Sally. Going to make the muffin version next. 

  17. I baked this delicious bread last night! I love everything about it, the only thing mine was a little bit on the dry side. I baked it for the 45 minutes and am afraid on the next go around to lessen the time for fear of not letting it bake all the way through. Has anyone every substituted applesauce for the sugar? I was thinking that this will add just a hint of healthy sugars (I make my own applesauce without added sugar) and add some moisture into it without compromising the cooking time. If anyone has tried this and has some input or suggestions that would be great. My husband and I both love it, as it is it goes great with morning coffee or a glass of milk 🙂

  18. Loved it…just perfect!

  19. I have been making these as muffins for about a year now. On accident, I grabbed cucumbers in the organic section. My mom shredded them and we didn’t think anything of it until when I went to shred another one myself and saw seeds. I made a double batch and already had the “zucchini” in it. First tray of muffins are in the oven now. I am giving up today if they taste awful. I’ll have to let you know how cucumber substitutes for zucchini. Sigh….

  20. I make this recipe every couple weeks, as is, no changes (except maybe some peppermint extract once in a while), and it’s a hit with everyone who’s lucky enough to try it. Thanks for such a perfect recipe.

  21. This converted beautifully to gluten free, which the gluten free version was more tender and flavorful

  22. I made this recipe for the first time as is without any added sugars and I found it was the perfect level of sweetness for me! I used semi-sweet chocolate chips and if I had added extra sugar, I think it would’ve been way too sweet and overpowering. It was delicious, moist and balanced with depth in the chocolate flavour from the espresso powder. I didn’t feel guilty grabbing an extra slice considering how light the bread was and it was great with a glass of cold milk. Thank you so much for this recipe! I’ll definitely have to make a double batch next time.

  23. Can I use carrots instead of zucchini

  24. What kind of zucchini do you use? Green or yellow?

  25. HI! I’m planning to double the recipe and make mini cupcakes – what temperature should I bake them at?
    P.S. I’ve tried out the loaf tin version and it’s soooo gooooood!

  26. Great recipe! I love making these for my toddler as an easy way to incorporate a few more veggies in her diet while enjoying some chocolate! I love your muffin baking strategy — I’ve always struggled to get the nice rounded top, and I will be using that 5-min high-heat tip forever!

  27. Can I make this without the zucchini? Can’t find it where I live or is there an alternative?

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