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 sallysbakingaddiction.com!

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.

Ingredients:

  • 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

Directions:

  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!

303 Comments

Comments

  1. Kelly on August 16, 2018 at 11:04 pm

    I made this for the first time tonight (in muffin form). I used whole wheat flour and all plain Greek yogurt (no oil), plus used just a little less sugar than the recipe called for. I also put about 1/3 fewer chocolate chips in the batter and sprinkled mini chocolate chips on top instead. DELISH! Thanks for the recipe, Sally!

    • Sally on August 17, 2018 at 12:43 pm

      I’m glad you were able to make it work for you, Kelly!

Reviews

  1. Stephanie on May 17, 2018 at 9:33 am

    I made this the other day and it came out fantastic!! I thought it was plenty sweet enough with 1/2 cup of sugar. I guess if you want it to be more cake/dessert like then more sugar is necessary, but I love this as a healthy treat in the afternoon. I used applesauce in place of the oil and it came out fantastic! Super moist and more decadent tasting than it actually is. Thanks Sally!

  2. Amanda on July 29, 2018 at 9:51 pm

    I made this according to directions and used espresso powder, semisweet chocolate chips, and vegetable oil. This is delicious as is for us with the 1/2 cup sugar. Love it and will definitely make this every zucchini season plus extra loaves for the freezer!

  3. Hillary on July 31, 2018 at 8:44 pm

    This was delicious! I made this gluten free for my celiac husband. I used America’s test kitchen’s gluten free blends – half normal blend (mainly rice flour) and half the whole grain blend (mainly teff). It came out beautifully. I was happy that this recipe had so much less sugar than other recipes that I found and really we don’t miss it at all. My kids had no idea that they were eating much dreaded zucchini either! Thanks!

    • Sally on August 1, 2018 at 3:02 pm

      I’m so happy you were able to make this work for your family, Hillary!

  4. Kelly on August 16, 2018 at 11:04 pm

    I made this for the first time tonight (in muffin form). I used whole wheat flour and all plain Greek yogurt (no oil), plus used just a little less sugar than the recipe called for. I also put about 1/3 fewer chocolate chips in the batter and sprinkled mini chocolate chips on top instead. DELISH! Thanks for the recipe, Sally!

    • Sally on August 17, 2018 at 12:43 pm

      I’m glad you were able to make it work for you, Kelly!

Questions

  1. Lisa on May 14, 2018 at 10:08 am

    Would it be weird to use coconut Greek yogurt is this recipe?

    • Sally on May 14, 2018 at 11:40 am

      Not at all. Yum!

  2. Judit on May 20, 2018 at 4:33 pm

    Could I use coconut oil instead? If yes, how much would you use? Thanks!!!

    • Sally on May 21, 2018 at 10:57 am

      Sure can! Melt it first and use the same amount.

  3. Kelley on July 3, 2018 at 2:19 am

    Hi Sally! First of all, I made this into muffins as well as your more recent recipe for blueberry oatmeal muffins tonight and both are fantastic. I wanted to let you know much I appreciate that your recipes are so consistently delicious. I basically don’t bake anything except from your site/ recipe books 🙂

    A question about the chocolate zucchini loaf/muffins – I agree that the chocolate chips seem to add oomph, but have you tried or do you have thoughts on replacing them with fruit (blueberries or raspberries)? I was considering trying that next time but don’t want to lose the boost in flavour. Thanks!

    • Sally on July 3, 2018 at 1:49 pm

      Thank you so much for the kind comment, Kelly!! You can certainly try adding fruit. I would perhaps try 1/2 fruit and 1/2 chocolate chips (similar to my chocolate raspberry banana bread) to get the best of both worlds. Enjoy!

  4. Amber on July 5, 2018 at 8:20 pm

    This was delicious!! I definitely did not feel like it needed more sugar! And you’re absolutely right – I should have doubled the recipe! What size baking pan should I use if I want to double it? I thought a loaf pan was slightly too big for this recipe. Thank you in advance for any replies! I will definitely be making this again soon

    • Sally on July 6, 2018 at 10:18 am

      Hi Amber! So glad you enjoyed the chocolate zucchini bread. I’d say double the recipe should fit nicely into a 9×13 rectangle pan. I’m unsure of the exact bake time.

      • Amber on July 11, 2018 at 12:14 am

        Well, I did it! Doubled the recipe and baked it in a 9×13 baking pan! I baked it for 40 minutes which ended up being too long 🙁 it came out kind of dry, but still delicious! Next time I will bake it for 30-35 minutes



  5. Mandy on August 1, 2018 at 3:54 pm

    I’m dairy free. Do you think I could use more oil or possibly use applesauce in place of the Greek yogurt?

    • Sally on August 2, 2018 at 12:48 pm

      Hi Mandy! Applesauce is a great substitution for the Greek yogurt.

  6. Ruth on August 8, 2018 at 10:49 pm

    Can you use puréed zucchini ?

    • Sally on August 9, 2018 at 11:20 am

      I don’t recommend using it as it’s a lot more liquid-y and thin than shredded zucchini.

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