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

Description

My piece of advice? Make more than 1 loaf. This bread disappears! Recipe can easily be doubled or tripled or baked in batches.


Ingredients

  • 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

Instructions

  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.

Notes

  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

231 Comments

  1. This chocolate zucchini bread was outstanding.  Very moist and chocolatey!  I made small loaves and gave them to several people, received rave reviews.  A definite keeper.  Thanks so much!

  2. Melissa Christman says:

    I made 3 loaves last night and all I can say is wow!! I made 1 for the house, 1 to freeze, and gave one to a good friend who is on a diet. He says it is fantastic and he said it’s more like cake and can’t believe there’s zucchini in it! lol Thanks for sharing such a delicious recipe! We have a huge garden every year so I’m always looking for different zucchini recipes! Glad I stumbled across this one! 🙂 

  3. My son cannot eat dairy, so I made the recipe using Silk Dairy Free Yogurt Alternative (plain flavored) and Chatfield’s Carob Chips.  (I also omitted the coffee).  My kids LOVED it!  Thanks!

  4. I made this yesterday & it’s great! I thought the batter was a little dry. Can I increase the yogurt to 1/2 cup?

    1. That should be fine!

  5. Sally, this is my second year of making your double chocolate zucchini bread. I prefer to use small loaf pans and give many loaves away as gifts, freeze enough to last through Thanksgiving, and always have a loaf ready for the family snack.
    Well over 100 times, I have used your recipe! Thank you for sharing.
    My favorite time to enjoy a piece of this delicious bread is with my first cup of morning coffee.

    1. That’s when I encourage everyone to have a slice. First thing with coffee. Nothing beats it.

  6. Any suggestions for this if I use the shredded zucchini that I have stashed away in my freezer? Thaw and drain all of the liquid? Or just some of the liquid?

    1. I’d thaw and drain out *some* of the liquid.

  7. This is the second year I will be using this recipe.  I usually make mini loaves and give them to neighbors.  Such a big hit!  Some of the best zucchini bread I ever made.  Thanks so much for the recipe

  8. I made this yesterday along with my regular zucchini bread. My family was not happy with this chocolate chip cake. The cake was not sweet enough and relied on the chips to sweeten it. My regular cake uses 1 cup of sugar (both white and brown). It also needs 3/4 tsp of both soda and powder. I will make it again but with my changes. Thanks though for the post.

  9. I was looking for a chocolate zucchini muffin recipe and this was perfect! I used 3/4c sugar based on your suggestion and some of the reviews. I also used a mixture of chocolate and peanut butter chips. The muffins came out perfect and (not surprisingly) my 2-year olds love them also!

  10. Definitely making again. Very moist and not too sweet. The bursts of chocolate chips give the loaf the added sweetness.

  11. I use half the chocolate chips inside the loaf, and sprinkle the other half on the top before baking. I also weigh the shredded zucchini after the water is drained/soaked up by the towels. Maybe this adds a little more than intended, but the more veg the better! My husband loves this bread, he was shocked when I said it had zucchini in it!

  12. Can you substitute yougurt for sour cream? If yes how much would you use? 

    1. Yep! Same amount.

  13. I made this last night and just had a slice this morning and all I can say is WOW! This is delicious, so moist and chocolatey and you would never know there is zucchini in it. I used 3/4 cup sugar and sour cream instead of Greek yogurt. Followed everything else to a tee. Can’t wait to share it with my family. Going to make these into muffins next.  Thanks so much for another great recipe Sally! Love your site! 

  14. I made this bread today per the recipe and used dark choc chips, 2% greek yogurt, and Starbucks Via instant coffee powder instead of espresso powder. OMG, it is super delicious and moist. It is sweet enough for me with the 1/2 cup sugar – can’t imagine it needing more sugar. I can’t stop eating it!

  15. I would have preferred more sweetness, so I would definitely add the extra sugar next time. I was disappointed by the lack of sweetness, but I didn’t want to waste them, so I found a way to sweeten them after the fact. I carved out a pretty deep hole into each muffin, filled it with cherry pie filling, piped cream cheese frosting on top, and sprinkled a few chocolate chips on top. That added some sweetness and was delicious. I saved the middles in the freezer to make cake pops later. Anyway, it’s a good recipe, but if you want it to taste like dessert, use the extra sugar.

  16. I baked this delicious bread last night! I love everything about it, the only thing mine was a little bit on the dry side. I baked it for the 45 minutes and am afraid on the next go around to lessen the time for fear of not letting it bake all the way through. Has anyone every substituted applesauce for the sugar? I was thinking that this will add just a hint of healthy sugars (I make my own applesauce without added sugar) and add some moisture into it without compromising the cooking time. If anyone has tried this and has some input or suggestions that would be great. My husband and I both love it, as it is it goes great with morning coffee or a glass of milk 🙂

  17. I made this the other day and it came out fantastic!! I thought it was plenty sweet enough with 1/2 cup of sugar. I guess if you want it to be more cake/dessert like then more sugar is necessary, but I love this as a healthy treat in the afternoon. I used applesauce in place of the oil and it came out fantastic! Super moist and more decadent tasting than it actually is. Thanks Sally!

  18. Hi Sally! First of all, I made this into muffins as well as your more recent recipe for blueberry oatmeal muffins tonight and both are fantastic. I wanted to let you know much I appreciate that your recipes are so consistently delicious. I basically don’t bake anything except from your site/ recipe books 🙂

    A question about the chocolate zucchini loaf/muffins – I agree that the chocolate chips seem to add oomph, but have you tried or do you have thoughts on replacing them with fruit (blueberries or raspberries)? I was considering trying that next time but don’t want to lose the boost in flavour. Thanks!

    1. Thank you so much for the kind comment, Kelly!! You can certainly try adding fruit. I would perhaps try 1/2 fruit and 1/2 chocolate chips (similar to my chocolate raspberry banana bread) to get the best of both worlds. Enjoy!

  19. This was delicious!! I definitely did not feel like it needed more sugar! And you’re absolutely right – I should have doubled the recipe! What size baking pan should I use if I want to double it? I thought a loaf pan was slightly too big for this recipe. Thank you in advance for any replies! I will definitely be making this again soon

    1. Hi Amber! So glad you enjoyed the chocolate zucchini bread. I’d say double the recipe should fit nicely into a 9×13 rectangle pan. I’m unsure of the exact bake time.

  20. What a great recipe I did not alter it at all I’ve made it three times so far I have been also selling some loaves it’s a huge hit to a kids and adults. I’ve added some walnuts & sprinkled some chocolate chips on top. Tonight I will be making a gluten free double chocolate zucchini bread. Thank you so much for the recipe.

  21. I made this according to directions and used espresso powder, semisweet chocolate chips, and vegetable oil. This is delicious as is for us with the 1/2 cup sugar. Love it and will definitely make this every zucchini season plus extra loaves for the freezer!

  22. This was delicious! I made this gluten free for my celiac husband. I used America’s test kitchen’s gluten free blends – half normal blend (mainly rice flour) and half the whole grain blend (mainly teff). It came out beautifully. I was happy that this recipe had so much less sugar than other recipes that I found and really we don’t miss it at all. My kids had no idea that they were eating much dreaded zucchini either! Thanks!

  23. I’m dairy free. Do you think I could use more oil or possibly use applesauce in place of the Greek yogurt?

    1. Hi Mandy! Applesauce is a great substitution for the Greek yogurt.

  24. I made this recipe this evening and it turned out wonderful!! 1/2 cup of sugar was plenty for us I didn’t drain the zucchini so added a extra 1/4 cup flour and came out beautifully!!! I also added a cup of chopped walnuts!! Will definitely make this again!!

  25. I made this for the first time tonight (in muffin form). I used whole wheat flour and all plain Greek yogurt (no oil), plus used just a little less sugar than the recipe called for. I also put about 1/3 fewer chocolate chips in the batter and sprinkled mini chocolate chips on top instead. DELISH! Thanks for the recipe, Sally!

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

  27. 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!

  28. Mary McKnight says:

    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!!

  29. 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!!!

  30. 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!

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