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, my husband 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

So 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. Tastes like chocolate cake.

It can be our little secret!

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.

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 chocolate buttercream, you’ll get chocolate zucchini bread cupcakes.

How to make DOUBLE chocolate zucchini bread cupcakes on!


Double Chocolate Zucchini Bread

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American


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* (spoon & leveled)
  • 1/2 cup (42g) natural unsweetened cocoa powder (not dutch process)*
  • 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)*
  • 3/4 cup (135g) semi-sweet or dark chocolate chips*
  • 2 large eggs
  • 1/4 cup (60ml) canola or vegetable oil
  • 1/4 cup (60g) plain Greek yogurt*
  • 1/2 cup (100g) granulated sugar*
  • 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 9×5 (or 8×4) 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.


  1. Freezing Instructions: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
  2. 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.
  3. 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.
  4. Flour: 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.
  5. Cocoa Powder: 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.
  6. Coffee: 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.
  7. 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.
  8. Yogurt: I use low fat plain Greek yogurt. You can use full fat, nonfat, or even vanilla flavor instead. Or even regular yogurt (non-Greek).
  9. Sugar: For a sweeter bread, use 3/4 cup sugar.

Keywords: chocolate zucchini bread

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. Hi Sally,
    Just read your information on the difference between Dutch chocolate etc. So my thinking is , instead of using plain flour and adding BS & BC what if you use Self raising flour and add baking chocolate?

    1. Hi Val! I’m sure something like that could work, but I haven’t tested it so I can’t be sure of the amounts. Let me know if you try anything!

  2. FINALLY figured out why this recipe wasn’t working for me…I had made this bread last summer a million times and each time it was AMAZING. But for some reason, this summer it was coming out super dry and dense. I could not figure it out. I had used spelt and coconut oil the first time around, so I knew it wasn’t that. BUT after some research I finally got it – this time I had been subbing cacao powder for cocoa powder. Seriously, I did not realize such a slight difference could make or break a recipe. Apparently cacao powder (though more nutritious) absorbs more liquid – hence the dry and dense bread. So happy to conclude it is coming out amazing again since the switch back to cocoa powder!!!

    1. Hi Kathleen! It seems to be working for me just fine. Hovering over a recipe image brings up a Pin button. Could you try again?

      1. Thanks, Sally! I finally got it to work. It also started happening in other sites and I have no clue why!

  3. Love love love it! Made it last night with some fresh zucchini from my mom’s garden and it came out so moist and delicious! Was out of yogurt but had some overripe bananas and the substitution did the trick. Your website is my go to whenever I’m trying out new baking ideas. Thanks for paving the way for my sweet tooth satisfaction 🙂

  4. Can I use real freshly brewed espresso instead of the powder? If so, how much, and how would I compensate for the liquid added?

    1. Hi Laurie! You can try, but I strongly recommend the powder. Switching out the oil or other wet ingredients for espresso wouldn’t be ideal for the texture.

      1. I went ahead and made it without any coffee; it was fantastic! It tasted just like the chocolate chip yogurt muffins from a local store that I sometimes indulge in. Great recipe!

  5. Sally, can you make these as mini muffins, and how long would you bake them. I also wondered about putting half a recipe into a six-donut pan to bake??? Thanks, Sally!!!

    1. Hi Nancy! Sure can. Bake mini muffins for 12-14 minutes at 350°F (177°C). That’s what I usually do for all mini muffins. You can make these into donuts as well– I’d say about 10 minutes bake time at 350°F (177°C), but keep your eye on them!

    1. Hi Sally,
      Can I use sour cream instead of yogurt? I am out of yogurt. I read in the comments that bananas were used to replace yogurt but I have no bananas either.

  6. I have gestational diabetes with my pregnancy and this is exactly what I’ve need for my bedtime snack my morning numbers have been way better because of this.

  7. Made the muffins, doubled the recipe and used sugar for the sweeter version. I didn’t use the coffee as I really don’t like the flavour and didn’t want to take the chance that I’d taste it. I used sour cream as I didn’t have Greek yogurt. Just tried one and it was very good. Will definitely. Make it again.

  8. Hi Sally!

    Im not sure if I’m missing something… Prep Time is 15 mins Cook Time is 50 mins but the total time is 3 hours… Am I supposed to let the mixture rest or chill?

  9. Hi Sally, Thank you so much for your Double Chocolate Zucchini Bread recipe. I made it this past weekend and my husband and I loved it. I followed your recipe exactly and it came out just perfect. I really like that it has only 1/2 cup of sugar.

  10. I’ve found the recipe I’ve been looking for! I’ve tried several double chocolate muffin recipes but the flavor always seemed flat to me. I made this Double Chocolate Zucchini Bread recipe into both regular and mini muffins and the flavor is so chocolaty and the muffins are very moist! I did use white wheat flour instead of AP flour and greek non-fat yogurt, as I’m trying to keep it somewhat healthy. With the white wheat flour, I found that I needed more moisture so I doubled the amount of yogurt–perfection!

  11. Love this recipe! Have made a few times. This morning I was going to make 6 muffins since it is just the two of us but then I thought I would use my donut pan instead. I copied down the recipe in half , used mini chips and baked for 20 min at 325 realized I forgot sugar and to spray my nonstick pan. I also ran out of canola oil so used my smooth olive oil and crossed my fingers! I had to pry them out carefully after they cooled. Then I glazed the bottom and dipped them in unsweetened coconut! Yum!

  12. How much baking powder and/or soda do I need to use if using dutch processed cocoa powder? It’s impossible to find natural cocoa powder in Australia 🙁

  13. I made this into muffins and omg are these delicious! My sons couldn’t tell there was any zucchini in here and went back for seconds! Super simple to make, moist, rich and so chocolate-y! I’ll definitely make these again!

    1. Hi Kathy, this batter–doubled– should be enough for a 9×13 inch cake pan. I’m unsure of the exact bake time, but you can use a toothpick to test for doneness. Bake at 350F.

  14. Hi Sally! Just made this bread and while my older daughter loved it even with the zucchini, my younger one who loves chocolate couldn’t get past having the zucchini lol. So just wondering, is there a way to keep the flavor of the bread but substitute the zucchini with a non veggie alternative? Thanks in advance!

    1. Hi Leilani! That’s too funny! I haven’t tried any other ingredient, but shredded apple would work or you can even try mashed banana.

  15. This makes the most delicious, moist, chocolately treat ever! My co-worker, who hates anything healthy, asked me to make this for his birthday cake! Wonderful recipe.

  16. Possible to substitute almond flour for the flour? How much would I use?
    It’s a great recipe but I need to gluten free it.
    Thank you!

      1. So I tried using 1.5 cups of almond flour and an extra egg. I had to bake it quite a bit longer, about 25 minutes. It turned out well. The texture is very moist and grainy because of the flour. But it tastes great, better right out of the fridge!

  17. Doubled recipe and divided between (3) 8X4 pans. Loaves were a good size I thought. Followed recipe exactly and utilized a food scale for quantities. One of the best tea breads I ever had. Very moist and just sweet enough. Will absolutely make again. Thank you!,

  18. I love this bread! I make it regularly when I’m craving something not to sweet but still a little treat. It’s perfect for that. It’s moist thanks to the zucchini which you can’t really taste and so rich.

  19. I made this recipe tonight and it is absolutely delicious! Perfection! I topped it with a fantastic, rich chocolate glaze for a special occasion. Thank you!

  20. Hi Sally, instead of shredding the zucchini, could I just purée it in my and drain some of the liquid out? I am going to make and freeze a bunch of these for the holidays and if that would work it would be great! Thanks, I make a lot of your recipes with gluten free flour and they turn out wonderfully.

    1. Hi Karen, I have never tried to use pureed zucchini here. I’m afraid if you are using your vitamix it would turn out more of a very thin liquid than a thicker puree but let me know if you try it!

  21. I wonder how this would taste as a peppermint chocolate chip bread. Do you think peppermint extract would clash with the zucchini?

    1. Hi Laura! I’m not sure if I would personally like that, but you can certainly try it out. All of our tastebuds are different!

  22. Thank you for an awesome recipe, this was delicious! I’m trying to cut back on sugar and include more healthy foods in my diet, but need to satisfy my sweet tooth sometimes. I substituted most of the sugar for coconut sugar and used spelt flour, which worked well. It was really chocolatey and wasn’t too sweet, which worked well for me as I’m getting used to eating less sugar.

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