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. Hello,

    I’m looking forward to making this for my family. I was wondering if I can substitute the white flour for almond flour instead? Thank you.

    1. Hi Nour, I don’t recommend it. Almond flour can’t soak up all these wet ingredients, so they additional adjustments would need to be made. Let me know if you test anything! Here are all of my gluten free recipes if you are looking for GF alternatives.

  2. I am in aww these came out unbelievably delicious I will definitely be using this recipe again..

  3. Super dark chocolatey and delicious! I didn’t have yogurt on hand so I used coconut cream and it turned out great. Really feels like a treat!

  4. Can I sub coconut sugar for the granulated sugar in this recipe, and almond (or coconut?) flour for the all-purpose? Thanks!

    1. You can try coconut sugar, but I do not recommend a gluten free flour. Here are all of my gluten free recipes if you are interested.

  5. I waited til after my family had tried it before I told them about the zucchini. They loved it!

  6. Just made a double batch and this was the greatest chocolate bread I’ve ever had! So moist and has a fair amount of zucchini in it. Love it! Thank you 🙂

  7. My husband who is English often does not like American desserts because he finds them too sweet. I made this yesterday, and we both loved it. It is definitely not too sweet yet fully satisfies my American palate. And it’s so chocolaty! Can’t wait to try some more of your recipes.

  8. Hi Sally, made this recipe a few days ago and it’s amazing! Planning to make the cupcake version next.

  9. Made some changes to get it to 1 weight watcher purple point – yummy. I used pumpkin in place of oil, 1 c ground-up old fashioned oats, 1/4 c maple syrup and 2 teaspoons coffee. Thanks for a tasty recipe to help use up that zucchini – next time I think I’ll increase that to 1 3/4 – 2 cups!

  10. I made this one today and it turned out really good. Great moist chocolate flavor without being overly sweet. Each of my kids approved as well. We are having so much fun trying your recipes to use up our zucchini’s from our garden.
    This recipe made our “make again” list.
    Thank you:)

  11. My whole family absolutely loves these muffins! I put any extra in the freezer and pop in them in the kids’ lunchboxes.

  12. My new favorite zucchini recipe hands down! The second time I made it I subbed Truvia baking blend for the sugar and opted for fat-free greek yogurt and it was still completely decadent and not diet-y tasting. Shockingly low WW points for something so indulgent!

  13. This recipe is definitely a keeper! I made it for the first time and it was delicious! My daughter ate 3 slices while still warm and she’s never really been into desserts, so that’s a big compliment. I used sour cream instead of yogurt because that’s what I had in hand, the bread was moist and just scrumptious. If you like your chocolate bread to be sweet, I’d recommend adding more sugar, which I will next time. But, if you love dark chocolate the recipe is perfect as written. Thank you Sally!!!!!

  14. Sally, I have been making this recipe for several years. We can’t wait for the zucchini to grow in our garden each year. This year I planted yellow zucchini. I love it just as well as the green. Twelve muffins disappear almost as soon I I take them out of the pan. My grandchildren call them brownies. I usually use coconut sugar in my recipe and I add a teaspoon of cinnamon. Before I lost my sister to a terminal illness this passed year, I made these for her twice a week. It was one of the few things she could eat. Thanks for the recipe. My family cherishes it.

  15. Monica Ann Szabo says:

    This recipe is fantastic! I only had dutch processed cocoa so I increased the baking powder to 1.5 tsp for a double recipe and they turned out perfect

  16. It was so good. I didn’t use coffee powder. Also I ran out of cocoa powder so I did a mix of cocoa powder (28g) and matcha powder (14g). I used lowfat plain yogurt instead of Greek yogurt. Baked it in an 8x4x4 (9″ long) pullman loaf pan (uncovered) and it took 55 minutes. Turned out perfect and super moist.

  17. angela taylor says:

    this turned out really good and chocolately. i used 100g of vanilla greek yogurt and coconut oil and thankfully i had a free sample packet of espresso powder so used some of that. i made ginger pear jam today as well, so topped off a slice with a bit of jam. OH YUM!

  18. This bread is amazing! Good for a chocoholic with lots of zucchini in the garden. I only had dutch cocoa so I added a 1/2 tsp white vinegar. Also I skipped the coffee and threw in a couple shakes of cinnamon. This recipe can also handle some walnuts.

  19. 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!

  20. 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.

  21. 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 🙂

  22. 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?!

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

  24. 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. ‍♀️♥️

  25. 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.

  26. 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!

  27. 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!

  28. Juliette Champoux-Pellegrin says:

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

  29. 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?

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

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