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. 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. Can you use the same recipe above, omitting the coco powder and have a result similar to the award winning zucchini bread without the streusel?

    1. This recipe is a little different. If you’d like to make a regular (non chocolate) zucchini bread, I suggest my original recipe. You can omit the streusel, yes!

  3. I just made a batch of this double chocolate zucchini bread to surprise my boyfriend, its cooling on the counter now! I’m only concerned that its not sweet enough? I followed the directions exactly but I used half whole wheat and half white flour could that be it?  

    1. The flour doesn’t have anything to do with the sweetness– to me, this bread made as is is just sweet enough without overdoing it! Hope you enjoy.

  4. I just made these today they are awesome!! I made them into muffins and they turned out perfect!!! Once again Sally you have done it again!!!! =)

  5. 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.

  6. Marsha @ Marsha's Baking Addiction says:

    Wow, this double chocolate zucchini bread too delish!

  7. Hi Sally! I love your award winning zucchini bread recipe that your husband gave you. It is AMAZING. I look forward to trying this chocolate zucchini bread! I am so, so sorry for asking this question on your chocolate zucchini bread recipe post but there is no option to reply to or leave a comment in your lemon blueberry 3 layer cake recipe! I somehow missed this recipe when you posted it, and I happened to find it when I was browsing through your lemon recipes as I have been drooling over all things lemon lately. The moment I saw the blueberry lemon cake recipe, I knew I had to try it! I read through ALL of the comments (whew there were a lot!) to gather any additional advice you gave to other readers, and the one asking about the 375 grams of all purpose flour caught my eye. The recipe calls for 3 cups of AP flour (and as you replied to the comment, 3C is approximately 375g), however your recipe calls for 360g and emphasizes it in the your notes section. My sister just bought me a food scale which I am SO EXCITED to try out and make my measurements more exact! So I was curious if I should go for the 360g or 375g of AP flour. And you mentioned in your notes section that we can use 3 ¼ C of cake flour if we wanted to. Will that also equal 360/375g or does the lighter cake flour mean the weight will be different? I apologize for such nitpicky and baking newbie questions! I always trust your recipes and now that I have a food scale, I want to make sure I don’t overmeasure the flour. Also, you and I once discussed (in a different recipe) how we prefer to bake one baking sheet at a time for cookies. Does that apply for the cake pans as well? Or should I bake all three at the same time? Regardless, I’m sure the lemon blueberry cake will be delicious because your recipes are always a success! Thanks for always explaining the science behind your baking. I love that. (My comment is so long… oh em gee). 

    1. Hi Nancy! Great questions. For the lemon blueberry cake:

      (1) 1 cup sifted AP flour is approximately 115-120g. So, use about 360g. Sorry for the confusion there!
      (2) Cake flour is lighter. 1 cup sifted cake flour is 100g. So, use 325g cake flour.
      (3) I bake cake layers all at the same time. Just be sure to rotate the pans 1-2x during bake time.

      Hope this helps!

      1. Thanks for the clarifications! I’m so excited to make the lemon blueberry cake. People always rave about whatever recipe of yours I make for work/potluck parties, so I just tell them to check out your blog and cookbook 🙂 Thanks for making new bakers like myself look like a pro!

  8. 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!

  9. 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! 

  10. Made it this past weekend, and wow, SO good.  I made several modifications: I used half whole-wheat and half AP flour, cane sugar, added a little extra zucchini, used coconut oil instead of the vegetable oil, and my unsweetened cocoa powder was a dutch process mix (that was all I had). We ate it with Trader Joe’s soy vanilla ice cream and it was heavenly!  Thanks for such a great recipe.

  11. Laura M. McCloskey (@piezdescalzos) says:

    Can I swap out almond flour for the all-purpose flour.  I am gluten free.

    1. I do not recommend it for this bread recipe. How about a cup-for-cup gluten free flour instead?

      1. Laura M. McCloskey (@piezdescalzos) says:

        Thanks for the quick response.

  12. I measure around 1 cup shredded zucchini per medium zucchini. So, 1 and 1/2 zucchinis.

  13. Can I use wholewheat spelt flour? Or is wholewheat rye flour better? Those are the only kinds I have at home at the moment.
    Thanks 🙂

    1. I’ve never tried it with either. However, I urge you to use a blend of either of those and all-purpose flour. The bread might be a little too heavy and dense.

      1. Okay, thank you very much for the response!

  14. Sally, I made the chocolate zucchini muffins today.  They are wonderful!  Additionally, your husbands award winning chocolate chip zucchini muffins turned out excellent as well…..even though I reduced the sugar by 1/4 cup on those.  Thank you so much for sharing healthy muffin recipes with us.  Having a healthy muffin to satisfy my sweet tooth keeps me from feeling deprived as I try to eat healthy.  One of the zucchini muffins and a hot cup of coffee is  such a good way to start my day.  Do you by any chance have a bran muffin recipe that will knock our socks off?  I keep trying bran muffin recipes, searching for, “the one.”   I have made some that are good.  But I want them to be wonderful.  Thanks again Sally for sharing your wonderful recipes and your knowledge with us.  You are a good teacher!

    1. So happy you love the chocolate zucchini muffins! No perfected bran muffin recipe yet, but how about these morning glory muffins? They are to die for. A favorite for sure.

  15. Thanks for the recipe! I made it today and it was really good but it kind of had a strong zucchini taste. Do you think it would turn out okay if I only used a cup of zucchini? 

    1. That’s perfectly fine!

  16. This was so good! I used half whole wheat flour and you couldn’t tell at all. I thought the mix was going to be too dry after I mixed the wet ingredients into the dry, but once I added the zucchini it was perfect! So glad I had extra zucchini from our CSA this week. I will definitely be making this again this summer. 

  17. I doubled the recipie, seemed a little dense before I added the zucchini, so threw in an extra egg. Zucchini added back some moisture so hope all is well – I keep peeking at the oven while it bakes.

    Should the batter be extra thick? Or did I mess something up when doubling?  The liquid mixture was almost custerdy once I added the yogurt. 

    Fingers crossed!

    1. The batter is thick, yes! Enjoy.

  18. I substituted Namaste All Purpose Gluten Free Flour Blend and used coconut oil–delicious recipe! Thanks for sharing. 

  19. I was just going to make one loaf for my kids daycare, but last minute I decided to make two loaves, and thank goodness I did.… Amazing!   your recipes never disappoint Sally!  Next on my list is your strawberry pancakes, yum!!

  20. Hi Sally ,
    I’m a huge fan of your recipes !!! Your pizza recipe is a saturday
    night special in my house . Keep coming up with more awesome recipes .
    My question for this recipe is if I can use espresso coffee instead of powder ?
    Or will that increase the liquid content in the recipe ?

    1. I wouldn’t add liquid– powder is best!

  21. 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!)

  22. 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

  23. 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!

      1. thanks so much… i tried carrots… the top looked great but the bottom part got a little burned… tasted great though.. my kids ate the good part and mommy ate the bottom 🙂  will try the squash next time and probably adjust my rack on the third bottom part… thanks for all your lovely recipes! 🙂

  24. 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.

      1. Sally, thank you! we are renovating and I am getting a new oven soon..this thing is the temp is probably the was in there for over an HOUR last night..Im so afraid of overbaking it..Ill try your suggestions and see what happens…thanks!

  25. Thanks so much for posting this recipe!  It was my first time making a zucchini bread but will not be the last, for sure!  I used 1/4 ww flour and 3/4 white, and upped the sugar to 3/4 c because I’m pregnant and baby loves the sweets!  This bread was so yummy and moist and I can’t wait to make it again.  

  26. any thoughts on replacing the sugar with dates? LiKe how many to use and how should I process them so they mix well? 

  27. 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

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

  29. Sally, I just made this zucchini recipe this morning, and it is absolutely delicious! I had been using another recipe for years but did not like all the sugar and oil amounts in the recipe.
    Your sugar and oil amount is perfect and I was excited to see you use Greek yogurt which I always have on hand for my protein shakes and salad dressing recipe.
     Thank you so much for your sharing heart. Photography is my passion also, so I feel a “kindred spirit” with you.

  30. I made this a couple of days ago when I remembered that I could julienne with my mandolin slicer! And oh man, did it ever come out delicious! Perfectly moist, and not too cloyingly sweet… Everyone I let try it loved it. 

    …I’m actually making more tonight. Cheers, and thanks for the recipe!

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