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.

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

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. Another evil laugh.

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. Omigoodness!!! I made this recipe when we had some friends over and this loaf was gone in seconds! The last time one of my friends asked me what I was making for a party, and he asked me if I was making this Zucchini bread!! I told him no, but I will personally make him his own loaf. Definitely a crowd pleaser!

  2. This is sooooo good!  I’m not a zucchini fan.  You can’t even tell there is any in it.  My family liked it so much that I made another one!  So choclolatey and moist.  Delish!

  3. Sally, do you think I could substitute coconut oil for the vegetable oil?

  4. yummyyyy… thank God i find this post…

  5. Can you substitute sour cream for the yogurt 

  6. Hi Sally. I have made this bread a few times and it’s delicious every time. I sub half of the flour for oatmeal, use brown sugar, sour cream instead of yogurt and add a full cup of chips. Also I don’t drain the zucchini. Perfection. Thanks for this recipe. 🙂

  7. I love how you turned this recipe into cupcakes! After all, cupcakes are just slightly sweeter muffins topped with frosting (my fav). I’m going to give this a try, cupcake-style, this summer when I seem to have 300 zucchinis lying around. Thanks for the great idea (I’ll top with lots of extra chocolate chips too)! 

  8. Just made a double batch last night in two 8×4 loaf pans. One came to work (high school) and one I’m leaving with a friend who just had her first baby. All my teacher friends raved about this bread when I took it out at lunch and passed it around. Everyone agrees: delicious, moist, dense, but not too sweet. Way to go, Sally. You get an A+.

  9. I just made this. I had bought these four tiny muffins for $6 at the store that were chocolate zucchini and I thought there must be a recipe out there. WOW this was amazing. And I can’t believe how little sugar. Most recipes for zucchini bread contain 2 cups of sugar. And this only had 1/2 a cup. Bravo! delish!

  10. This is an awesome recipe I can never get my two autistic children or my typical child to eat zucchini unless I bake it into something and I have yet to find a recipe that puts chocolate in the mix with the zucchini, this is fabulous! I added two scoops of some chocolate flavored whey protein powder to give it a little bit more protein just for my own personal taste and for the fact that my two autistic kids are very picky eaters and I can’t ever seem to get enough protein in them…it came out super super moist I loved it my kids love it this is definitely a winner and I am going to make it again and again and again! Thank you for posting this recipe

  11. this recipe seems like it is adapted from joy of baking. 

  12. I made a double batch of this for a bake sale, but I can’t bring it because it’s black, all the way through—-not just on the top like the photos. It’ s not burnt, but it’s just a really dark shade of black. I tasted it and it’s done, it’s moist, and it’s DELICIOUS, but I’ll have to buy a boxed cake mix to make because I don’t think anyone will want to buy slices of black dessert bread——it doesn’t look very appetizing, even though it tastes great. Why did it come out black???? Thanks for any ideas you can pass my way!! (And there are WORSE things that can happen than having to keep TWO loaves of chocolate bread!!!! 😉 )

    • What kind of cocoa powder did you use? Whenever I use a dark cocoa (like Hershey’s special dark) this bread is very, very dark. There’s a 1/2 cup of it in the batter so if your cocoa is dark, the bread will be. Happy you like how it tastes!

      • Ah-ha!!!! THAT’S it—–I did use the Hershey’s special dark cocoa. Lesson learned!! I WILL be making this again because it’s absolutely DELICIOUS, especially when warm!!! (I gave one loaf away and froze the other to bring to the hair salon when I go for my next appointment.) THANKS for the recipe AND for the advice!!!!

  13. Hi Sally, 

    Thank you for this recipe – it’s simply awesome. I used half a cup of whole wheat and half a cup of AP flour. I also used fat free greek yogurt. 

    Can I double/triple (or perhaps make them 2.5x) the amount and bake it in a 9X13 pan? Do you think it would come out okay? What other changes (like oven temp.) would I need to make?

    Thanks again for the great recipes!

    • I think that would come out just fine actually. I don’t suspect any other necessary changes besides the bake time. I’m unsure how long it would take. Bake at 350°F.

  14. Is there a calorie count on this recipe? 

  15. Can you use instant coffee? I was not sure where to buy coffee powder.

  16. I made this using Bob’s Red Mill Gluten free 1-to-1 Baking Flour and I increased the Greek yogurt to 1/2 cup and used only 1.5 tablespoons of oil and omitted the coffee  – it turned out well and so delicious…you’re right this won’t last long! Thanks Sally for your helpful detailed notes especially noting about oven timing – mine baked for 60 minutes. 

    • I was wondering if it would work to use all Greek yogurt and no oil. Since you used so little and it worked I think I will give it a shot!

  17. Sally – I found your page and this recipe last year and this is now my “go-to” chocolate zucchini bread recipe. I’ve found it is amazing if you add just a dash of almond extract to it. If you don’t have semi-sweet chips, chop up a bar of dark baking chocolate and add that instead. It is also great with peanut butter chips. I just got 3 small zucchini in my weekly farm share and I’m about to make my first loaf of the summer!

  18. Hi there!  I don’t have any Greek yogurt. Can I use sour cream?

  19. I would love to try this recipe for making mini cupcakes. Do you have suggestions for how full to fill the tins and how long to bake? Thank you!


  20. Hello! Do you know where I can get instructions to make this bread in a bread maker?

  21. Love the tatse but it is a little bit dry. Did I cook it to long? Baked @ 350 for 40 mins. 

    • Most likely your measurements were off but over baking could be an issue too.  If you haven’t already check your oven temp with an oven thermometer, most are off by a few degrees but some can be off by 10 deg or more.

  22. Loved it! Made a loaf yesterday and everyone loved it! Thank you for the awesome recipe. Will definitely be making again.

  23. Sally, I used applesauce instead of oil and yogurt.  I also baked mine at 340F for 45 minutes.  It was moist (the outside/surface was a bit dry, so maybe lower temperature next time?) and tasty!  My hubby doesn’t like zucchini, but he loves this. Thank you for the recipe as well as other recipes of yours!

    • I was thinking to do the same but was wiery of the texture outcome. Glad it worked for you! I will try that too when I make it tonight.

  24. This recipe is fantastic!!!…even though I accidentally used cucumber instead of zucchini. Didn’t realize it until after it was done cooking!

  25. This chocolate zucchini bread was outstanding.  Very moist and chocolatey!  I made small loaves and gave them to several people, received rave reviews.  A definite keeper.  Thanks so much!

  26. I made 3 loaves last night and all I can say is wow!! I made 1 for the house, 1 to freeze, and gave one to a good friend who is on a diet. He says it is fantastic and he said it’s more like cake and can’t believe there’s zucchini in it! lol Thanks for sharing such a delicious recipe! We have a huge garden every year so I’m always looking for different zucchini recipes! Glad I stumbled across this one! 🙂 

  27. My son cannot eat dairy, so I made the recipe using Silk Dairy Free Yogurt Alternative (plain flavored) and Chatfield’s Carob Chips.  (I also omitted the coffee).  My kids LOVED it!  Thanks!

  28. I made this yesterday & it’s great! I thought the batter was a little dry. Can I increase the yogurt to 1/2 cup?

  29. Can I substitute buttermilk for Greek yogurt. I’ve got half a bottle left over from Death by chocolate cupcakes

  30. OMG!!! Eating it now!!!! Slap yo mama good!

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