Double Chocolate Zucchini Bread.

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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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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. made this for the second time in three days everyone loved it definitely a new family recipe
    thank you very very much Sally

  2. Do we know what time/temp would work for turning these into mini muffins? Looking forward to trying this recipe this week! Just have to get a few things I dont have. Also if I leave out the coffee should I sub with something else? We are not a fan of coffee. Thank you!!

  3. Just made 4 loafs from a huge zucchini my son grew in his backyard. I just delivered 2 loafs to him and he called 5 minutes later saying “Mom, this can’t be healthy??? It tastes like a fudge brownie “. Looks like we will be making these again. Bravo

  4. I just made the chocolate zucchini bread. I am not a fan of chocolate – I prefer white cakes, vanilla ice cream, etc., but family loves chocolate, and I had an abundance of zucchini. This is seriously one of the best “breads” I have ever had! Seriously, I am a convert. Thanks for this wonderful recipe!

  5. what happen if i use dutch-processed cocoa instead? i bought that instead of the original one after contemplating it for mins in the grocery store…

  6. I’ve been using the same really good recipe for years, and thought I would give yours a try…I LOVE it. And so does my husband — he ate nearly a quarter of the loaf before bed. I used brown sugar instead of white; other than that, followed exactly. Yum!!

  7. I made this recipe into muffins at least four times this summer. We can’t get enough of them! I love the texture and how chocolatey they are. Last night on a whim I made a different chocolate zucchini recipe from another blog and I was so disappointed. I learned my lesson and will never deviate from this recipe again!!!

  8. In the note section, the 4th note says “don’t leave these out, they sweeten the bread” but doesn’t say what ingredients “these” refer too. Was curious, I follow all recipes to the letter anyway but was wondering what that ment.

  9. I tried this a couple nights ago and didnt have any yogurt at all so I used apple sauce. It took an hour to cook but it was still fantastic! Thank you!

  10. So glad I doubled the recipe! Absolutely delicious. This recipe is a keeper! I used 1/2 sugar and 1/2 Stevia. Can’t even tell the difference!. Also substituted almond flour for art of the flour (about 1/4 of a cup), just to lighten the carbs a little bit. Will try a little more next time I make it.

  11. Hi Sally, I tried the recipe and the result was fantastic! Loved it so much. Just wondering if I could replace sugar with honey next time.

  12. I’ve made this before and liked it, but this time I used cinnamon, clove, and a touch of cayenne and chipotle powders to make Mexican chocolate zucchini bread. Oh boy was it good!

  13. Hey Sally, What if I only have Dutch processed cocoa? Is there anything I can/should do to activate the batter? Maybe a little vinegar? Thanks!

    1. Hi Lindsay! The Greek yogurt will help, but a splash of vinegar would definitely be useful if using Dutch process cocoa. Let me know how it turns out!

  14. I’ve made this bread again and again (and am again this afternoon) and I just want to reiterate how perfect it is! Sometimes I cut in white chocolate chips, sometimes I use vanilla yogurt or sour cream… sometimes I do it just like the recipe. Great every time. It’s great to make with kids because it’s just complex enough that it feels like a real accomplishment for them, but it’s so forgiving that I’m confident every time it will be a win. Thanks, Sally!

  15. Hi Sally! You have definitely changed my view of baking and I love it! This recipe is delicious and offers a deliciously-chocolatey twist to the Greek Yogurt Zucchini Bread you also posted. I was wondering if a hybrid of those would work: For how much agave syrup would you switch the sugar in this recipe? Also, have you tried substituting part of the flour with oatmeal, say 3 to 1 parts? Thank you!

    1. Hi Amalia! Though I still haven’t tried it, I do think agave or a liquid sweetener would be fine here. Stick with 1/2 cup. Coconut sugar would be the best unrefined sugar choice for the refined sugar though.

  16. Hi Sally Im going to be making several loaves of this soable chocolate recipe today for friends & family, I was wondering if you might have the Nutritional Information for this recipe? Fat, Calories, Carbs, ect?

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