Like my chocolate zucchini cake, this moist and fudge-like double chocolate zucchini bread raises a huge question: How on earth is there a vegetable in THIS?! Readers have loved this recipe for years, and it’s on my menu all summer long when zucchini is plentiful.
One reader, Kristin, commented: “I never review recipes, but had to write one for this one. This bread, cake, dessert—whatever you want to call it—is fabulous! Just the right amount of sweet, chocolate, and is perfectly moist. I have made it for different people (just in the last two weeks because I can’t stop thinking about it) and everyone has loved it. I made no substitutions to anything and it was perfect… ★★★★★”
I firmly believe that the biggest baking mistake one could ever make is… not doubling today’s recipe. After 1 slice, you’ll instantly realize you need far more than 1 loaf of this chocolate bliss. With its moist and rich fudge-like crumb, deep chocolate flavor, and melty chocolate chips inside, it’s almost impossible to believe there’s zucchini in the batter.
One reader, Deb, commented: “Wow! I made this today and it is sooo good! Even my guys (who don’t want anything to do with zucchini) LOVED it! No one can believe there is shredded zucchini in it. One mistake I made—I only made one. ★★★★★“
Here’s What You’ll Love About This Chocolate Zucchini Bread
- Batter comes together quickly and easily
- Sneaks in veggies (which, along with the Greek yogurt, make it one of my healthier dessert recipe ideas)
- Freezes well—make several loaves when zucchini is plentiful, and freeze for future chocolate cravings
- Use this recipe for muffins or cupcakes, too
- Super moist and deeply chocolatey—just read the reviews!
Why Bake With Zucchini?
If you’re new to combining zucchini + chocolate, welcome to the not-so-secret club!
Zucchini is one of my favorite baking ingredients and I have a lot of published recipes using this summer vegetable. My recipes for zucchini bread and zucchini muffins are both incredibly popular with readers, and you’ll find a whopping 3 cups of the nutrition-boosting green shreds in my chocolate zucchini cake, but only if you are looking for it—no one will know if you don’t tell them!
It sounds odd to bake with a green vegetable, but here’s why you should:
- There are only so many zucchini side dishes to make (looking at you, zucchini casserole). Zucchini is abundant in the summer months, so sneaking it into baked goods is a great way to use up a bounty of squash.
- Zucchini adds flavorless moisture. We’re talking pure moisture with zero savory vegetable flavor. You’ve had carrot cake, right? Well, zucchini adds even more moisture and hides even better!
Once you’re convinced, try this zucchini cake with brown butter cream cheese frosting next. For even more inspiration, see all my favorite zucchini recipes—both sweet and savory!
Success Tip: Shredding Zucchini
Today’s zucchini bread comes together in just minutes with simple kitchen tools including a couple bowls, a whisk, and a 9×5-inch loaf pan or an 8×4-inch loaf pan like this one or this one. You also need a grater to shred the zucchini. If you’re looking for recommendations, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use. It’s what I use when making zucchini fritters, too.
Key Ingredients You Need & Why
- Zucchini: Zucchini can vary in size, but 1 medium zucchini is plenty for this recipe. You need 1 and 1/2 cups shredded, which is about 180g, depending on how tightly you pack it.
- Flour: Doesn’t seem like a lot of flour, and it’s not. Keep in mind there’s also cocoa powder which is another dry ingredient. Most of the volume is the zucchini!
- Cocoa Powder: Make sure to use unsweetened natural cocoa powder, not Dutch-process, in this recipe. Read about the difference between Dutch-process vs natural cocoa powder.
- Instant Coffee/Espresso Powder: A little espresso powder gives this double chocolate zucchini bread the richest-tasting chocolate flavor; the bread doesn’t taste like coffee, rather, the espresso powder deepens the flavor of the cocoa. It’s a trick I use in chocolate chess pie and chocolate cake, too.
- Chocolate Chips: Chocolate chips provide some sweetness, while also creating melty pockets of chocolate throughout every slice.
- Oil: I prefer to use oil in my quick breads, like in strawberry bread and peach quick bread, because of the unparalleled moisture it provides. Lately I’ve been making this chocolate zucchini bread with melted coconut oil.
- Plain Greek Yogurt: Greek yogurt adds protein, while also adding tenderness. I always use nonfat here, but you can use low-fat or full-fat Greek yogurt, or regular yogurt, if you prefer.
You also need 2 eggs, baking powder, baking soda, salt, vanilla, and sugar.
If you don’t have or don’t want to use coconut oil, a neutral oil such as vegetable oil works instead. Expect a very, very thick batter:
The bread takes about 50 minutes to bake. Begin checking at 45 minutes, though, just in case your oven works extra hard!
While it’s incredibly tempting to slice right into this double chocolate zucchini bread while it’s warm, try to resist. I’ve found that with most baked goods starring zucchini, the flavor is noticeably better once it’s completely cooled. This goes for zucchini oatmeal chocolate chip cookies, too.
You can peel the zucchini if you’d like, but I never do. There’s no taste or texture difference. If you’re worried that picky eaters will be suspicious, peeling the zucchini will prevent any trace of green specks sharp eyes might detect.
Slice the bottom end off of the zucchini, hold onto the stem end, and scrape the squash against the shredder side of a box grater like this one until you get to the stem you’re holding. The shredder side is the one with the largest holes.
When I first published this recipe in 2015, I included a step for blotting some moisture out of the zucchini. I don’t find this necessary anymore. In fact, you WANT that extra moisture in every single slice. Just shred the zucchini and add right to the batter.
Fan-Favorite Chocolate Zucchini Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This double chocolate zucchini bread is moist and fudge-like, and comes together quickly with a couple bowls and a whisk. Readers have loved this recipe for years, and it’s on my menu all summer long when zucchini is plentiful. See recipe Notes for freezing and doubling instructions.
Ingredients
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup (41g) unsweetened natural cocoa powder (not Dutch process)*
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon espresso powder*
- 3/4 cup (135g) semi-sweet chocolate chips*
- 2 large eggs
- 1/4 cup (60ml) vegetable oil or melted coconut oil
- 1/3 cup (80g) plain Greek yogurt or sour cream*
- 2/3 cup (135g) granulated sugar*
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (180g) shredded zucchini (no need to blot)*
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or 8×4-inch loaf pan (for a taller loaf) with nonstick spray. Set aside.
- In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder together until combined. Mix in the chocolate chips. Set aside.
- In a medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla together until combined. Slowly pour the wet ingredients into the dry ingredients and gently whisk to combine. Fold in the zucchini. The batter is very thick.
- Bake for 45–55 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from over-cooking. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. The 9×5-inch pan takes closer to 45 minutes, and the 8×4-inch pan takes closer to 55 minutes. All ovens vary, so begin checking around the 45-minute mark.
- Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. While it’s still warm, I gently press a few more chocolate chips into the top; this is optional and only for looks.
- Remove bread from the pan and place the loaf directly on the wire rack to cool completely.
- Cover and store bread at room temperature for 5 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Freeze baked & cooled loaf, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator. If desired, bring to room temperature before serving. To learn more details about how to freeze quick breads, see my post called Make-Ahead Baking.
- Special Tools (affiliate links): 9×5-inch Loaf Pan or 8×4-inch Loaf Pan | Box Grater | Glass Mixing Bowls | Whisk | Rubber Spatula | Cooling Rack
- Double the Recipe: You can double the recipe by doubling all of the ingredients and dividing the batter between 2 loaf pans. If the batter seems much too thick, you can add a splash of milk.
- Chocolate Zucchini Muffins: Preheat oven to 425°F (218°C) 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.
- Chocolate Zucchini Cupcakes: 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 completely, then frost with chocolate buttercream. Makes 12 cupcakes.
- Cocoa Powder: Use natural cocoa powder, not Dutch-process. See Dutch-process vs natural cocoa powder for more information.
- Espresso Powder: Espresso powder deepens the chocolate flavor. You can skip it or use 1 teaspoon of instant coffee powder instead.
- 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.
- Yogurt: I usually use nonfat plain Greek yogurt. You can use full-fat, low-fat, or even vanilla Greek yogurt instead. Or use regular plain yogurt, or sour cream. Prior to 2023, this recipe called for 1/4 cup (60g) yogurt, but I now use 1/3 cup (80g) as listed above. Extra moisture!
- Sugar: For a sweeter bread, use 3/4 cup (150g) granulated sugar.
- Zucchini: I do not peel the zucchini before shredding, but you certainly can if you’d like. I like to use a box grater for shredding zucchini. Zucchini can vary in size, but 1 medium zucchini is plenty for this recipe. If using frozen zucchini, thaw first and lightly blot before using.
Nutrition
- Serving Size: 1 slice
- Calories: 246
- Sugar: 20 g
- Sodium: 76.4 mg
- Fat: 11.9 g
- Carbohydrates: 33.2 g
- Protein: 5.4 g
- Cholesterol: 37.6 mg
These muffins are amazing! I have tried many recipes but these ones definitely needed a review! All recipes tried from you site have been good thanks!!
Hi Sally…may I ask your reader and yourself about adding some cinnamon to this recipe…years ago i had a chocolate zucchini bread that had a spicy cinnamon taste to it and it was absoululty delicious…would love any input on this
Hi Maria, cinnamon would be delicious here. You can try by adding 1 teaspoon to your next batch, then adjusting for your taste in future batches. Let us know how it turns out for you!
Fabulous recipe. I have made it once before and decided that for my taste, I need to add a bit more sugar. I did that and it was so good. I also added walnuts. I doubled the recipe and am freezing one loaf.
As always, your recipe is perfect. I made the muffins as written, but with 2/3 Rogers whole wheat flour and they are great.
I don’t even bother trying other sites’ recipes for sweet baked goods anymore since Sally’s Baking Addiction has a 100% success rate. I’ve tried about a dozen of your recipes and I’m totally obsessed. Thank you for sharing the results of your hard work and talent with us!
Thank you so much for making and trusting our recipes, Katy! We’re thrilled you enjoyed this zucchini bread – happy baking!
Another hit! Will be making these many times over! Subbed sour cream since I was out of plain Greek yogurt and used half stevia. Regardless, this recipe is a keeper! So moist and rich chocolate flavor!
We didn’t have any instant coffee so I used the same amount of fresh ground coffee. There is a light coffee flavor but absolutely delicious!
The muffins are amazing! I love this recipe, and it makes me look like a much better baker than I am:)
This bread is delicious! I doubled the recipe for two loaves.
This recipe is delicious, my only regret is that I didn’t try it sooner! I didn’t have any yogurt so I used an equal amount of sour cream in its place. My family and I love it! Thank you for another great recipe!
People never knew that they were eating zucchini!!!
Just made these in muffin form. Another winner, Sally!
Wow! I can pretend I’m eating something healthy while enjoying chocolate bliss.
Loved the recipe as is. One recipe easily translates to three mini loaves. Made again and subbed peanut butter chips for chocolate chips. Going to try the next batch with caramel chips.
My zucchini plants are giving us a couple of zucchini a day, so I made a double batch. With semi-sweet chocolate chips, the sweetness level is perfect for us. Very happy with how this turned out. I made one addition – about a teaspoon of finely shredded orange zest per loaf. It is a very nice accent to the chocolate flavor.
Mine took the full 55 minutes to bake, but I expected that since I used the smaller baking pans (so the loaves were a little thicker), since there were two in the oven instead of one, and since we live at high altitude (everything takes longer to bake). Getting the loaves out of the pans was a little challenging – next time I plan to line the baking pans with a parchment paper sling, coming up and over the long sides of the pans, and then spray the short ends of the pans with nonstick spray. This is a nice recipe, and also helped me use some yogurt that needed a purpose – thanks so much!
Such a great recipe for what in my family is a favorite! Just made it 2 weeks ago with my last harvest of zucchinis and now I’m on harvest 2 and making the same thing. Sally’s recipes are always spot on, and if you’re an amateur baker, her science lessons on why we use the ingredients and quantities of said ingredients are super helpful to becoming a more confident baker.
Made a double batch righ away since I needed to use up some zuchini. It’s delicious! I’ve been fight not to eat a whole loaf to myself!
Made a double batch and it’s in the oven right now. Can’t wait to see how it turns out.
I never have yogurt on hand. Can I substitute sour cream for the yogurt?
Definitely!
Thank you for your quick response!
Just wondering how many servings and calories in this recipe if made exactly as the recipe states? I couldn’t find the nutritional information anywhere.
Hi Belle! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://recipes.sparkpeople.com/recipe-calculator.asp
Thankyou so much 🙂
My daughter does not like me to try new recipes but she almost woke me up at 11:00 last night to tell me how awesome this loaf was. Every recipe I try of yours are great. Pumpkin muffins were another huge hit. Love your emails and Facebook posts! Thanks!
Sally,
Could I substitute the sugar for honey, agave, maple syrup or something else?
Also, do you have a sugar-free baking recipe section by any chance?
Thanks!
Hi Rocio! We haven’t tested this recipe with a liquid sweetener, but let us know if you do! We don’t have a sugar free recipe section, but you may enjoy some of the recipes from our healthier recipe selection – many of which are sweetened with honey/maple syrup.
Love this recipe is quick & simple. i subbed out the vegetable oil to coconut oil since i had it. very soft & a great snack for me to bring to work. definitely will make it again & also never thought i’d have zucchini in sweet baked goods.
Can you use butter instead of oil and is it a 1:1 swap?
Hi, I love your recipes. I don’t want to use sour cream, yogurt, or cream cheese in my muffins/cakes/breads. What do you suggest as an alternative? Can I just leave it out?
Thank you!
Hi Dianne, it really depends on the recipe. In some cases, where sour cream/yogurt + milk are used, buttermilk can replace both. In this specific recipe, you don’t want to replace the yogurt with a liquid. Applesauce might work instead, but of course, the final results will be different. When we’ve tried different substitutions for recipes, we always list them in the recipe notes. Hope this is helpful!
Sally, do you finely grate the zucchini or use the coarser size on the grater?
I’ve done this with coarse grate and thought the bread was wonderful, but wonder if that was right to do.
Hi Barbara! We usually coarsely grate our zucchini.
Terrific! Thanks so much for such a quick response.
I followed your directions exactly. I thought the bread was just okay, lacking in taste. Adding a cream cheese icing or a scoop of vanilla ice cream will take care of the problem.
Can I double this or triple this recipe?
Hi Bobbie! You should be ok to double this recipe, but for best taste and texture we don’t recommend a triple batch. Making the batter multiple times instead ensures the batter won’t be over or under-mixed.
Hey Trina,
I made the cake with cooked beets today and it was phenomenal!! I kept the recipe identical to yours and just replaced the zucchini 1:1 with raw beets which I then cooked. So I used 225g of raw beets which I cooked in a pressure cooker for about 20 min. I then shredded the cooked beets on a cheese grater, leaving out the skin. I got about 180g of cooked, shredded beets out of the whole thing. I didn’t blot out any excess moisture on a paper towel. In fact, I also added about 30ml of beet juice that had been released in the cooking process into my cake batter. I think you could use canned cooked beets here as well if didn’t want to start from raw beets. I also used 3/4 cups of sugar (150g) since the reviews said it was not sweet enough but I think you could reduce it to 125g or so since the cooked beets are naturally sweeter than zucchini.
Also for fun, I used about 2 tsp of beet juice and mixed it with about 20g powdered sugar and 1/16 tsp espresso powder to make a bold magenta colored, coffee flavored glaze for the whole cake. The coffee flavor really enhanced the rich chocolate and coffee notes already in the cake! The cake was fabulous and everyone loved it. No beet flavor detected…just amazingly moist and chocolatey. I wish I could post a picture of my magenta glazed cake! Thanks for the wonderful recipe.
Hi Sally, i would like to make this without zucchini because it’s hard to find where i’m from. But i still want it to be as moist, how do i proceed?
Hi Fatilyn, for a plain chocolate quick bread without zucchini, we’d recommend trying our double chocolate muffins instead, and you can try baking the batter in a loaf pan rather than as muffins. Let us know if you give it a try!
I’ve actually tried that but it came out dry 🙁
Try finding a chocolate banana bread recipe instead. They’re not quite the same and don’t pack the same nutritional value from the zucchini, but its still delicious
I’d try half as much unsweetened applesauce or cooked/mashed sweet potatoes! Ive done both in the past or adding just a couple tablespoons of water has worked for me in the past as well!
This is a delicious recipe. I would like to try adding peppermint extract next time because my son loves mint! I am thinking 1-2tsp should do? Thanks 🙂
Hi Maria! Peppermint extract is very potent – we would start with 1/4 – 1/2 tsp and testing for taste before adding more.
Amazing! Excellent!!!!!!
I doubled the recipe, but did not double the sugar. used a mix of mini and regular semi-sweet chips.
Biggest change was that I substituted almond flour for the plain flour. Bake in 9 by 13 pan for 30 minutes…I did cut a square while it was still hot and it is amazing. My family prefers it warmed for 30 sec in the microwave. I will make again and again.
Thank you Sally for another wonderful recipe.
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