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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

More Zucchini Recipes

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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 1x
  • 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

Scale
  • 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

This recipe is adapted from an award-winning zucchini bread recipe. Have you tried it yet?!

Reader Questions and Reviews

  1. First time trying one of your recipes….OMG! So delicious! Made two double recipes, ended up with 2 loaves and 24 muffins. Planning on making 3 more of your different quick bread recipes.

    1. Hi Sally, Do you know what instant read temperature I should expect for both the bread and the muffins? It is always appreciated when you include this.

      1. Hi Tracie, quick breads and muffins should have an internal temperature of just about 200°F (93°C) when done.

  2. Could you substitute sour cream for the yogurt? If so, would it be equal amounts?

      1. I made the muffin version of this and OMG! So fluffy and chocolatey! You cannot taste the zucchini but it’s nice to know it’s there! Thanks for yet another amazing recipe Sally!

  3. Amazing! Made a loaf last night and my husband has DEVOURED it! Theres only one piece left. I used yellow squash from my garden (the zucchini is not ready yet) Going to try making the muffins now. I love all of your recipes! Thank you for all of your hard work ❤️ You are such an inspiration!

  4. May I use milk instead of greek yogurt?
    If so, will it be 1:1 substitution?

    1. Hi Patty, milk would be too thin to replace the yogurt. Plain yogurt or sour cream would work!

      1. So far, it is now in the oven. One comment, says to whisk wet into dry, could not do this, batter much too thick. Did I do something wrong?

      2. Hi Joyce, How did you measure the flour and cocoa powder? Make sure to spoon and level (instead of scooping) to avoid packing in too much into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.

  5. This is a wonderful bread! Great with coffee. You could eat it with fresh berries and vanilla ice cream too.
    I have a question about freezing this and the other zucchini bread of yours that I made: Would you freeze them whole, or would you slice them first?

    1. Hi Julie! So glad you love this one. We recommend freezing whole – you can find more information on freezing baked goods in this post.

    2. Do you have the nutrition information, specifically serving size and calories for this recipe. I used applesauce instead of oil and it was still fabulous!!

      1. Hi Leslie, 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://www.verywellfit.com/recipe-nutrition-analyzer-4157076

  6. Hi! Can I omit the instant coffee powder? I don’t typically have that on hand and I don’t wanna buy some just for baking. Thanks!

    1. Hi Lisa, yes you can leave it out!

    2. Delicious!Tastes like my favorite devil’s food chocolate cake recipe!

      Sally any recommendations on the time reduction if using a 13×18” half sheet pan to feed a crowd?

      1. Hi Traci, we haven’t tested it that way so we’re unsure of the best bake time. Keep a close eye on it and use a toothpick to test for doneness!

    3. My suggestion is to add cinnamon if you don’t have the coffee. In my opinion, it’s a bit better!

  7. I don’t have quite enough zucchini, can I use a different grated vegetable or fruit in the recipe? I’ve made this before and it is ANAZING! Thanks!

  8. This has become my go-to recipe for zucchini bread every summer, it’s the only way my whole family will eat it!

  9. This recipe turned out great in my mini Zojirushi bread maker on the cake setting. Wet ingredients added first, then dry ingredients, then shredded zucchini and chocolate chips added as mix-ins. Super easy and delicious. This recipe is not very sweet which is to my taste.

  10. Can I use a sugar substitute (for baking) instead of regular sugar?

    1. Hi Annie! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt recipes since they may not work properly), it may be more useful to find recipes that are specifically formulated for sugar substitutes. Thank you!

  11. Do you think coconut milk yogurt would work instead of Greek yogurt?

  12. Have you tried making a gluten free option of this recipe?

    1. We haven’t tested this recipe with gluten free flours, but some readers have reported success using 1:1 flour substitutes (like Cup4Cup). If you try it, let us know how it goes!

  13. Can I used chopped semi chocolate instead of the chocolate chips?

  14. This recipe is great. I added chopped walnuts, with the chocolate chips. Very tasty.

    1. We haven’t tested it but applesauce could definitely work here – let us know if you give it a try!

  15. I have just baked the zucchini bread. It is so mosit and tase exceptionally good. My husband kept on eating them once it is ready to cut out. I have followed all the steps and they are very easy. However, it took 1 hour for me to bake. thank you

  16. Hello hello hello… was in the kitchen today using up some of the abundant zucchini we got this year from the garden . Used your recipe for both the double chocolate and the regular spice zucchini bread. They both were delicious, but I must say as much as I am a chocolate girl the spice zucchini bread was knock you down awesome!!! I added the walnuts , gave the bread. Just the right texture!!! Thanks so much for some great recipes !!!

  17. Hi there! I am wondering if I can use caffeine free instant coffee to avoid the caffeine… would this still work?

    1. Hi Sarah, that should be fine. You can also leave it out!

  18. I would love to add even more chocolatey taste by using a chocolate glaze or frosting. Can you suggest a chocolate glaze or frosting that can be used for this loaf?

  19. Quick question: several of the ingredient have an * next to them; however, I can not find a correlating footnote. What does the * mean?

  20. Help! I mistakenly looked at the ingredient below flour and put in 225 grams of flour in instead of 125 grams, but everything else was measured correctly. I only noticed when I added the wet ingredients and realized it was way too thick! Is there any way to salvage this or use it for something else? I was also have just the dry ingredients (with the extra flour) without the wet because I was preparing two batches. Can either/or be saved? I re-did everything and the fixed versions are in the oven now, and your recipes are always winners so I’m sure they’ll be terrific! Just hoping I can still do something with the “oops” batter and dry ingredient mix!! Thanks!

    1. Hi NP, unfortunately, there isn’t much you can do at this point for the mixed batter. For the dry ingredients, you could try to add additional amounts of other ingredients to proportionally match the added flour. Hope you enjoyed the bread!

  21. I would like to make mini bread loafs. Can you tell me how long to bake them?

    1. Hi Joyce, the bake time required will depend on the size of your mini loaves (the sizes vary greatly!), so keep an eye on them as they bake and use a toothpick to test for doneness. Hope they’re a hit!

  22. Can you use avocado or grapeseed, or olive oil instead of vegetable or canola? thanks!

    1. Hi Brenda, you can definitely try any of those. Just choose an oil that doesn’t have a strong flavor.

  23. So good! I made as a dozen muffins (used vanilla Greek yogurt) with a very ripe zucchini. Followed recipe as is. Easy easy to put together and it is really fudgy! Sally knows what’s up! Can’t even tell it’s zucchini.

    1. Hi K, yes, you can use melted coconut oil in place of the vegetable oil.

  24. My son is allergic to eggs. What would you recommend as the best substitute for the eggs in this recipe? (and what quantity)

    1. Hi Shana, we haven’t tested any egg substitutes in this recipe so we’re unsure of the best option. If you give anything a try, we’d love to know how it goes! In the meantime, here are all of our egg-free recipes.

  25. I just made this with zucchinis from our garden! You are right I should have made 2 loaves! Once it cooled I enjoyed 2 slices. It’s absolutely delicious, not overly sweet, and looks so gourmet! I love vegetables and I did use sour cream rather than yogurt because that’s what I had in my fridge and you cannot tell any difference! Another hit Sally, thank you!

  26. Wow! I made this today and it is sooooooo 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. I’m going to make several now that the zucchini is ready and freeze them for the middle of winter. Thanks for the great recipe!!

  27. I loved this recipe its easy and my husband loved it I will definitely be making this again