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?!

Moist and FUDGY Double Chocolate Zucchini Bread is so simple to make. And it tastes like chocolate cake!

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!

Moist and FUDGY Double Chocolate Zucchini Bread is so simple to make. And it tastes like chocolate cake!

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.

Moist and FUDGY Double Chocolate Zucchini Bread is so simple to make. And it tastes like chocolate cake!

A little espresso powder makes each slice incredibly rich– the bread doesn’t taste like coffee, rather, the espresso powder accentuates the chocolate flavor.

Moist and FUDGY Double Chocolate Zucchini Bread is so simple to make. And it tastes like chocolate cake!

See recipe notes for double chocolate zucchini muffins.

How to make DOUBLE chocolate zucchini bread cupcakes on!


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?!

Award Winning Chocolate Chip Zucchini Bread

Doubling this recipe is recommended because it ALWAYS disappears!


  1. So glad I doubled the recipe! Absolutely delicious. This recipe is a keeper! I used 1/2 sugar and 1/2 Stevia. Can’t even tell the difference!. Also substituted almond flour for art of the flour (about 1/4 of a cup), just to lighten the carbs a little bit. Will try a little more next time I make it.

  2. I made with gluten free flour and they turned out wonderful.

  3. Is the zucchini weight in ingredients before or after pressing some water out?

    1. Hi Belle! Before.

  4. Hi Sally, I tried the recipe and the result was fantastic! Loved it so much. Just wondering if I could replace sugar with honey next time.

    1. Hi Gina! I haven’t tried it, but you certainly can!

  5. Can this be made without yogurt? Or should I use non-dairy sour cream for a dairy free option?

    1. You may use oil, applesauce, or nondairy sour cream or nondairy yogurt instead. 🙂

  6. I’ve made this before and liked it, but this time I used cinnamon, clove, and a touch of cayenne and chipotle powders to make Mexican chocolate zucchini bread. Oh boy was it good!

  7. Hi Sally! Thoughts on trying this as a bundt cake?? Any suggestions for me??


    1. Hi Amy! I haven’t tried it yet, so I don’t have the best advice for this particular recipe. The best option would be to use my chocolate zucchini cake batter for a bundt cake.

      1. Okay, great thanks!

  8. Hey Sally, What if I only have Dutch processed cocoa? Is there anything I can/should do to activate the batter? Maybe a little vinegar? Thanks!

    1. Hi Lindsay! The Greek yogurt will help, but a splash of vinegar would definitely be useful if using Dutch process cocoa. Let me know how it turns out!

  9. Melanie Wallace says:

    Can I sub sour cream for the yogurt or will that be too much fat?

    1. Sour cream is a great substitute for the yogurt, yes.

  10. I’ve made this bread again and again (and am again this afternoon) and I just want to reiterate how perfect it is! Sometimes I cut in white chocolate chips, sometimes I use vanilla yogurt or sour cream… sometimes I do it just like the recipe. Great every time. It’s great to make with kids because it’s just complex enough that it feels like a real accomplishment for them, but it’s so forgiving that I’m confident every time it will be a win. Thanks, Sally!

  11. Hi Sally! You have definitely changed my view of baking and I love it! This recipe is delicious and offers a deliciously-chocolatey twist to the Greek Yogurt Zucchini Bread you also posted. I was wondering if a hybrid of those would work: For how much agave syrup would you switch the sugar in this recipe? Also, have you tried substituting part of the flour with oatmeal, say 3 to 1 parts? Thank you!

    1. Hi Amalia! Though I still haven’t tried it, I do think agave or a liquid sweetener would be fine here. Stick with 1/2 cup. Coconut sugar would be the best unrefined sugar choice for the refined sugar though.

  12. Hi
    Can you freeze it . Going away l know it will thaw out does anyone know if it is soggy?

  13. Do you have the nutrition information for this recipe?

    1. Hi Belle! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  14. Five stars! I made muffins.

  15. Kris Meldgaard says:

    Hi Sally Im going to be making several loaves of this soable chocolate recipe today for friends & family, I was wondering if you might have the Nutritional Information for this recipe? Fat, Calories, Carbs, ect?

    1. Hi Kris! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  16. Sour cream work instead of Greek yogurt?

    1. Yes, same amount.

  17. I made the muffins using cashew yogurt and non dairy chocolate chips. They’re SO good! Thanks

  18. I doubled this recipe as we have so many zucchini, using sour cream, and whole wheat flour. No other additions or substitutions. Baking time was 47 minutes for my loaves. I will be making this recipe again and again. ABSOUTELY DEVINE! Grandkids and son in laws ate their veggies 🙂

  19. When you say shredded zucchini, do mean like in “hash brown” type shreds?

    1. Yes, that is a good way to describe it!

  20. This recipe is Excellent!! The sweet bread simply divine!! I am a terrible baker and Yet this recipe worked for me. 🙂 WooHOO! Thank you Sally for allowing bakers like me to have success. My family raved over the bread. I will save this one for multiple use.

  21. Hi, can you double this and bake in a 13×9 pan? If so, what temp and time?

    1. Absolutely! I’m unsure of the bake time, but you can use a toothpick to test for doneness. Bake at 350 degrees F.

  22. This sounds heavenly! Do you know if a 1/2 cup of Swerve works in place of the sugar?

    1. Hi Buffy! I haven’t tried it before. Let me know if you do!

  23. Hi Sally,
    Just read your information on the difference between Dutch chocolate etc. So my thinking is , instead of using plain flour and adding BS & BC what if you use Self raising flour and add baking chocolate?

    1. Hi Val! I’m sure something like that could work, but I haven’t tested it so I can’t be sure of the amounts. Let me know if you try anything!

  24. FINALLY figured out why this recipe wasn’t working for me…I had made this bread last summer a million times and each time it was AMAZING. But for some reason, this summer it was coming out super dry and dense. I could not figure it out. I had used spelt and coconut oil the first time around, so I knew it wasn’t that. BUT after some research I finally got it – this time I had been subbing cacao powder for cocoa powder. Seriously, I did not realize such a slight difference could make or break a recipe. Apparently cacao powder (though more nutritious) absorbs more liquid – hence the dry and dense bread. So happy to conclude it is coming out amazing again since the switch back to cocoa powder!!!

  25. hello …can i use carrots in place of zuchinni

    1. Sure can!

  26. Kathleen Mitchell says:

    I was unable to “Pin” this. All your other recipes have worked for me. Any idea why? thanks, Kathy

    1. Hi Kathleen! It seems to be working for me just fine. Hovering over a recipe image brings up a Pin button. Could you try again?

      1. Kathleen M. Mitchell says:

        Thanks, Sally! I finally got it to work. It also started happening in other sites and I have no clue why!

  27. This is the most delicious zucchini bread I have ever tasted!

  28. Love love love it! Made it last night with some fresh zucchini from my mom’s garden and it came out so moist and delicious! Was out of yogurt but had some overripe bananas and the substitution did the trick. Your website is my go to whenever I’m trying out new baking ideas. Thanks for paving the way for my sweet tooth satisfaction 🙂

    1. I’m so glad that you were able to make this work with what you had, Miri!

  29. Can I use real freshly brewed espresso instead of the powder? If so, how much, and how would I compensate for the liquid added?

    1. Hi Laurie! You can try, but I strongly recommend the powder. Switching out the oil or other wet ingredients for espresso wouldn’t be ideal for the texture.

      1. I went ahead and made it without any coffee; it was fantastic! It tasted just like the chocolate chip yogurt muffins from a local store that I sometimes indulge in. Great recipe!

  30. Sally, can you make these as mini muffins, and how long would you bake them. I also wondered about putting half a recipe into a six-donut pan to bake??? Thanks, Sally!!!

    1. Hi Nancy! Sure can. Bake mini muffins for 12-14 minutes at 350°F (177°C). That’s what I usually do for all mini muffins. You can make these into donuts as well– I’d say about 10 minutes bake time at 350°F (177°C), but keep your eye on them!

      1. Great, thanks! I’ll try that!

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