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 & cupcakes.

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 (41g) 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. Can I use frozen zucchini in this recipe?  If I can, should I thaw it first?  Thank you.

    1. Yep! Thaw first and pat dry.

  2. I guess I’m the only one that doesn’t love these. The chocolate muffin base was terrific, moist and yummy. But the zucchini made it taste a bit too earthy. Tested it on my husband and three college girls – not a winner for any of us.

  3. My kids and I loved this bread. Made it Friday night and it’s already all gone! Sally you weren’t lying about making double the recipe. What I personally like the most was that it wasn’t overly sweet and there is so much deep chocolate flavor. I’m definitely making it again this week!

  4. I made this bread last night and my daughter had no idea there was a vegetable in it! I used special dark cocoa powder by Hershey’s and it was so fudgy. Thank you so much for sharing this recipe Sally! 

  5. This bread is seriously addictive!! The children collectively raised 5 pairs of eyebrows when they heard I had made a chocolate bread that contained – out of all things – zucchini! They were nudging each other, seemingly plucking up the courage to try this… well, needless to say the bread nearly finished before before I got a piece, they absolutely loved it!! I substituted the two eggs with egg-replacer, as my husband is allergic to egg, and it worked really well (although had to bake for quite some time longer for some reason, also at higher temp). The bread was soooo yummy, the children all asked to make it again tomorrow (I don’t need to mention we finished it all in one sitting). Thank you for this yummy recipe (and kind of healthy, right? Lol!)

  6. OMG Sally I’ve been following your recipes for a while now as I am myself passionate for baking and love pampering my family with healthy goodies 🙂 But I must say these muffins were too amazing to be true. No one could guess they have zuccini in them and they turned out black!!! The bitterness of the chocolate mixed with the touch of coffee is just addictingly yummy!! Too bad I didn’t follow your suggestion of doubling the recipe right away but shall be doing that from now on 😉

    Thanks soooooo much for sharing xoxo

  7. hi sally! can i substitute the zucchini with carrots or squash? or any other vegetable? i’m having a hard time looking for zucchini in our local supermarket. thanks! 🙂

    1. Squash works!

  8. Sally, help! I love making zucchini bread..made this goodie last night and the same thing happened that ALWAYS happens..the center concaved in as it cooled..and it still had a “batter” texture in the middle. My oven is older and alittle finicky..but I don’t have this issue with my other breads..only anything zucchini based. Any thoughts on why it might be doing this? the toothpick test comes out fine..but once it cools..its still very battery in the fallen in center.

    1. Hi Sarah! Your bread is underbaked. And your oven temperature might be way off! I recommend an oven thermometer (I swear by one). I also recommend moving your oven rack to the lowest position and baking for the bread for a little longer.

  9. Made this last night and it is amazing! It is also hubby approved. He wasn’t onboard when making it because of the zucchini, but he did a 180 when he tried it. Your website is my number one pick for baking goodies. Thank you

  10. I made this today! It baked very well and was divine!

  11. Hi, just wondering g if you ever used coconut oil in place of the vegetable oil?

    1. I have recently, yes. Melted coconut oil works!

  12. Christina R. says:

    I made this yesterday and it is delicious.  I substituted with whole wheat pastry flour to make it even healthier. Great way to use up all of my zucchini from the garden!

  13. Baked this tonight — didn’t adjust for high altitude, but it came out perfect anyway.  Did not add the extra sugar.  It was divine!  My husband (the one who says he doesn’t care about sweets) ate three pieces.

  14. This was a great recipe! I picked more zucchini than I could handle so I was looking for a zucchini bread recipe that felt a bit more indulgent than the usual. This definitely hit the sweet (but not too sweet) spot… pun totally intended! Thanks for sharing!

  15. This came out horribly gooey. As if it was uncooked. Adjusted temp and it still caved in the middle and was not edible at this consistency. I think the ingredients need tweaking. Maybe more flour or completely squeeze and drain zucchini. 

  16. Loved this!!! Made it twice already. The first time it was under baked with the cooking time and temp as stated in the recipe, but it tasted so great I decided to give it another try, it needed at least an hour in my oven. 

    LOVE THIS RECIPE. Thank you so much! 

  17. I made the muffins, only I didn’t have any yogurt on hand so I used sour cream. Absolutely delicious! My daughter, 7, wolfed one down in about 4 bites and will never suspect the zucchini! I’ve got a pretty sensitive palate so I was sure I would taste it, but it was just a yummy chocolate muffin! 

  18. I made this bread this afternoon and just had my first piece.  IT IS DELICIOUS!! I will definitely be making it again…and again!  I highly recommend it (if anyone is on the fence about zucchini bread)!  Another great recipe, Sally.  Thanks so much…

  19. I don’t really know what happened as I like to measure my ingredients perfectly, but the mix was so dry and wouldn’t come together. 🙁 I had to add 1/3 cup of almond milk to turn it into a batter… It still tasted like heaven though. Thank you!

  20. I just baked this without the chocolate chips and coffee powder and also added cinnamon (instead of vanilla) and it’s soooo delicious and the sweetness is just perfect!! we usually eat sweets that are not so sweet so this was great to our taste! Thanks for the recipe and all the best to you 🙂 

  21. Wow Sally, this is amazing! I’ve made this almost every week since you posted. I love to freeze the muffins and pull 1 or 2 out for a mid morning snack. I add some PB on top if i had a big workout and it is so so satisfying. I’ve even bought zucchini for this recipe…who buys zucchini? usually I’m trying to  off it on unsuspecting neighbors but not anymore. Now i bring them zucchini bread. Thanks for your baking genius!

  22. I made this recipe today it was easy and delicious. Healthier than my regular zucchini bread recipe too. 🙂 Made 2.

  23. 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. 🙂

  24. 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)! 

  25. 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+.

  26. 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

  27. 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!!!! 😉 )

    1. 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!

      1. 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!!!!

  28. 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!

    1. 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.

  29. 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. 

  30. 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!

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