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?!

slices of double chocolate zucchini bread

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
  • Stop Talking I Need to Eat This!!! Bread

This chocolate zucchini bread is incredibly moist and fudge-like. Filled with shredded zucchini and no one will be any the wiser. Tastes like chocolate cake. It can be our little secret!

slices of double chocolate zucchini bread on a blue plate

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. 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.

chocolate chips

A little espresso powder makes each slice incredibly rich– the bread doesn’t taste like coffee, rather, the espresso powder accentuates the chocolate flavor.

slices of double chocolate zucchini bread on a blue plate with a fork

See recipe notes for double chocolate zucchini muffins.

double chocolate zucchini bread cupcakes

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slices of double chocolate zucchini bread

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?!

zucchini bread with chocolate chips and streusel


  1. Great muffins! I sub pumpkin for the oil, ground oats for the flour, and 1/4 c maple syrup for the sugar. They are a really tasty treat! Have some in the oven now, trying a Cocoa Metro Vanilla Chocolate extract. Thanks for the great recipe!

    1. Carla Johnson says:

      Delicious and amazing. I used parchment paper on the bottom of the loaf pan. Easy to remove the zucchini loaf. The instant coffee added a sweetness and what a great idea. The zucchini loaf turned out so moist. Thank you for sharing your recipe.

  2. Hi Sally,
    Do the eggs and greek yogurt have to be at room temperature ?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Wendy! Yes, they should be at room temperature. If you are interested this is more information on why Room Temperature Ingredients Make a Difference.

  3. Becky Knisely says:

    Hi Sally! Should the zucchini be peeled before shredding? thank you!

    1. I don’t peel it, but you certainly can if you’d like.

  4. Honestly, I am a little surprised at how delicious this is! I was skeptical because of the…you know…vegetables (a four-letter word in our house, unfortunately). This tastes just like a gooey, decadent chocolate quick bread. I guess I shouldn’t be surprised though, because every recipe of yours that I have tried has been amazing! Quarantine has made a baker out of me 🙂

  5. I split this into two smaller loaves rather than one larger, so they baked up much quicker. The loaves didn’t look like they rose very much in the oven and I was afraid they would be too dense, but they were actually pretty fluffy! The texture was more like cake than any bread… but I’m not complaining! The zucchini makes it healthy, right?!

  6. I only have Dutch-process cocoa on hand. I found the following online…“If a recipe calls for natural cocoa and baking soda and you want to use Dutch-process cocoa, substitute an equal amount of Dutch-process cocoa but replace the soda with twice the amount of baking powder. ” Do you think I can make this substitution successfully? Also, would sour cream work instead of greek yogurt? Thank you!

    1. Hi Jana, I haven’t tested the recipe with those substitutions so I can’t offer any confident advice. Let me know if you try it. You can substitute the yogurt with the same amount of sour cream.

      1. Ok, so I’ve made these muffins a bunch of times at home, but I’m at my mom’s house and she only had Dutch Processed Cocoa, so I took a chance on adjusting the recipe to account for the different pH of the cocoa.

        My changes as follows:

        Change baking soda to 1/2 tsp
        Change baking powder to 1/2 tsp
        Add 1/2 tsp of apple cider vinegar to the wet ingredients just before adding the wet to the dry.

        I made these as muffins w/o liners. Sprayed the muffin tin, baked for 20 min at 350, tested with a wooden skewer and baked three more minutes. Note, my batter was on the wet side b/c the zucchini was very fresh and I didn’t press our the water.

        Muffins came out great. Light and cake-like in texture.

  7. Huge hit at my work today! Everyone loved it! Great recipe!

  8. Dear Sally,

    Thank you for the recipes. I am a novice trying baking recipes from your website, I tried zucchini bread and it came out really well. This double chocolate zucchini bread is too bitter, I followed the exact measurements and method per your recipe. How to fix this?

    Thank you,

    1. Hi Anu, did you use a darker cocoa powder by chance? Feel free to add around 1/4 cup (50g) more sugar if you try the recipe again.

  9. Baked this up as muffins and they tasted incredible, both warm out the oven and room temp the next morning might have been even better. I also can’t believe how easily it came together. Actually kinda dangerous bcs now I really need to start exercising more. ‍♀️♥️

  10. Hi I was wondering If you switched out the regular flour for whole wheat flower would you think it would turn out okay? I tried it the original and it turned out great might just try it for me and my family just to see how it goes wish us luck

    1. Hilari @ Sally's Baking Addiction says:

      Hi Ava, we haven’t tested this recipe with all whole wheat flour. I recommend using a blend of whole wheat flour and all-purpose flour, though the bread might be a little heavy and dense.

  11. This is the 2nd time I’ve made this & it was an interesting experience! I was distracted by watching the food channel & ended up putting in 1/2 cup MORE flour than needed. Needless to say, the batter was very dry! I added some milk, some cream & more yogurt. The bread turned out fantastic & so very soft!

  12. We are a dairy, egg-free home due to food sensitivities. For the egg I was going to substitute applesauce but what can I substitute for the greek yogurt?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Paige, we haven’t tested this recipe with dairy alternatives. You could try using a non dairy yogurt (like a nut/cashew-based yogurt) but, we haven’t tested it this way. Let us know if you give this recipe a try!

      1. I use cashew or rice milk and add some vinegar to make it a thicker consistency. It worked great! I tried today using chia eggs, it looks like it’s rising well. Sally, I love your blog and recipes. I trust anything you post! I made 2 loaves of this zucchini loaf this week! ‘Tis the season for zucchini!

  13. Juliette Champoux-Pellegrin says:

    Incredible! Not too unhealthy and works really well with 50% almond flour 🙂

  14. Hi Sally. I have made several of your desserts before and they’ve always turned out absolutely delicious! So I can’t figure out what I did wrong, but the double chocolate zucchini bread didn’t work for me. I promise I followed your instructions to the letter but the bread was not moist at all and rather bland. Also – it was totally done after only 40 minutes. Any thoughts?

    1. Hi Liz, did you make any changes to the recipe? That’s a quick bake time and hearing that your bread tasted dry– I wonder if it was over-baked or if the zucchini wasn’t as moist as it should be?

      1. Hi Sally – I didn’t make any changes to the recipe but my pan is 9×5. Maybe I’ll try an 8×4. And I don’t think I’ll blot the zucchini – maybe mine was dry though it didn’t seem to be. Oh well – I’ll keep you posted on my progress! Thanks Sally.

  15. This recipe was bitter to me. Definitely add more sugar unless you like dark chocolate flavor.

  16. This was incredible!! Mine didn’t rise much but was perfectly baked and moist and so chocolatey. And there’s vegetables in it!!!

  17. Made this last night and it was a hit! Thank you! First time making a zucchini bread! I’ve worked through several of your recipes and they never disappoint. Can’t wait to try more!

  18. Do you cook the zucchini first? Or is it raw when in the mixture?

    1. Just raw– shred it, then use in the recipe.

  19. Hi Sally. Can I use sour cream instead of Greek yogurt?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Amanda, You can substitute the yogurt with the same amount of sour cream. Happy baking!

      1. Malarie Nelson says:

        That’s what I did since I didn’t have greek yogurt on hand! Super yummy!

  20. The part about freezing leftovers is funny! There were not even crumbs left on the plate. Thank you for sharing this recipe, my grandchildren have asked for more 🙂

  21. This is delicious!! I did end up using dutch cocoa powder because that’s all I had, which is why the shape of my muffins looked like something out of WhoVille.

  22. I asked my husband to pick up the coffee from the shop, and he came back with cappuccino powder. He went back and came home with ground espresso. Can I use that the same way as espresso powder?!

    1. Ground espresso isn’t quite as fine as espresso powder, but you could use it here. Same amount.

  23. I made this recipe to exact and the batter was THICK like dough thick, so I added a half cup milk to thin it out a bit… it’s in the oven now, so I don’t know how it will do. I’ve never made a loaf recipe that the dough was that thick, is that how it’s supposed to be?

    1. It shouldn’t be thick like dough, but definitely not as thin as cake batter. The zucchini makes it pretty thick (and lumpy, too). How did it taste?

      1. The half cup milk worked like a charm and the loaves came out perfect! Phew LOL

  24. Sara Goverman says:

    Hi sally! I’m looking at the recipe for the chocolate zucchini loaf and have a question. The recipe calls for I cup of flour that has the grams as well. According to King Arthur baking- 1 cup is 120 grams. I know it’s not a huge difference from the recipe but just wondering what I should go by if making this recipe?

    1. Trina @ Sally's Baking Addiction says:

      Hi Sara! We would stick with 1 cup all-purpose flour as 125 grams as this was how the recipe was tested. Happy baking!

  25. Your recipes are always so delicious, this one being no exception. Perfect amount of moistness, and it’s so deliciously chocolately it’s almost like eating cake.

  26. My sons gf made this for us today. It was delicious and I can’t wait to make it too. I’m wondering if I can use frozen zucchini thawed and if you had any recommendations/tips for doing this? Thaw completely, squish out water? Would you use a packed 1 1/2 cups?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Linda, sure can! Thaw first and pat dry. Use the same amount. So glad these muffins were a hit!

  27. I made this with half zucchini and half carrot, used whole wheat for about one third of the flour, omitted the espresso powder and used coffee flavored Greek yogurt. It was superb, and mysteriously disappeared in less than 24 hours

  28. Hey Sally,
    Do I have to use coffee??


    1. Lexi @ Sally's Baking Addiction says:

      Hi Mari, you can’t taste the coffee and it helps accentuate the chocolate flavor so much, but that said, you can certainly omit if you wish. Hope you enjoy this bread!

  29. Do I have to add the zucchini??
    Will it make a difference??

  30. Thank you I’ll make this soon!!

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