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.

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 (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?!

zucchini bread with chocolate chips and streusel


  1. Donna Seutter says:

    Did I miss it in the information should I peel the zucchini?

    1. No need to peel, but you certainly can if desired. I never do.

      1. Thanks for the taking time to reply. That’s what I thought too!

    2. Carolee Herechski says:

      Hi Sally,
      Can I use sour cream instead of yogurt? I am out of yogurt. I read in the comments that bananas were used to replace yogurt but I have no bananas either.

      1. Yes, sour cream is an excellent substitute for the yogurt.

  2. I nailed it & I love it!! Thanks Sally!

  3. I have gestational diabetes with my pregnancy and this is exactly what I’ve need for my bedtime snack my morning numbers have been way better because of this.

  4. Made the muffins, doubled the recipe and used sugar for the sweeter version. I didn’t use the coffee as I really don’t like the flavour and didn’t want to take the chance that I’d taste it. I used sour cream as I didn’t have Greek yogurt. Just tried one and it was very good. Will definitely. Make it again.

  5. Julie Bottineau says:

    Hi Sally!

    Im not sure if I’m missing something… Prep Time is 15 mins Cook Time is 50 mins but the total time is 3 hours… Am I supposed to let the mixture rest or chill?

    1. Hi Julie! The total time includes cooling.

      1. Julie Bottineau says:

        Oh my goodness, thank you SO much ❤

  6. Hi Sally, Thank you so much for your Double Chocolate Zucchini Bread recipe. I made it this past weekend and my husband and I loved it. I followed your recipe exactly and it came out just perfect. I really like that it has only 1/2 cup of sugar.

  7. Just following up to my earlier post – I forgot to add the 5-star rating!

  8. I’ve found the recipe I’ve been looking for! I’ve tried several double chocolate muffin recipes but the flavor always seemed flat to me. I made this Double Chocolate Zucchini Bread recipe into both regular and mini muffins and the flavor is so chocolaty and the muffins are very moist! I did use white wheat flour instead of AP flour and greek non-fat yogurt, as I’m trying to keep it somewhat healthy. With the white wheat flour, I found that I needed more moisture so I doubled the amount of yogurt–perfection!

  9. Love this recipe! Have made a few times. This morning I was going to make 6 muffins since it is just the two of us but then I thought I would use my donut pan instead. I copied down the recipe in half , used mini chips and baked for 20 min at 325 realized I forgot sugar and to spray my nonstick pan. I also ran out of canola oil so used my smooth olive oil and crossed my fingers! I had to pry them out carefully after they cooled. Then I glazed the bottom and dipped them in unsweetened coconut! Yum!

  10. How much baking powder and/or soda do I need to use if using dutch processed cocoa powder? It’s impossible to find natural cocoa powder in Australia 🙁

  11. I made this into muffins and omg are these delicious! My sons couldn’t tell there was any zucchini in here and went back for seconds! Super simple to make, moist, rich and so chocolate-y! I’ll definitely make these again!

  12. KATHY JOHNSON says:

    If I double the recipe, can I make it in a 9 x 13 pan? Or is that not a good idea? Thanks!

    1. Hi Kathy, this batter–doubled– should be enough for a 9×13 inch cake pan. I’m unsure of the exact bake time, but you can use a toothpick to test for doneness. Bake at 350F.

  13. Hi Sally! Just made this bread and while my older daughter loved it even with the zucchini, my younger one who loves chocolate couldn’t get past having the zucchini lol. So just wondering, is there a way to keep the flavor of the bread but substitute the zucchini with a non veggie alternative? Thanks in advance!

    1. Hi Leilani! That’s too funny! I haven’t tried any other ingredient, but shredded apple would work or you can even try mashed banana.

  14. Kirsten Spreitzer says:

    This makes the most delicious, moist, chocolately treat ever! My co-worker, who hates anything healthy, asked me to make this for his birthday cake! Wonderful recipe.

  15. Arlene Nadeau says:

    Possible to substitute almond flour for the flour? How much would I use?
    It’s a great recipe but I need to gluten free it.
    Thank you!

    1. I haven’t tested this recipe with any gluten free flour but let me know if you try!

      1. Arlene Nadeau says:

        So I tried using 1.5 cups of almond flour and an extra egg. I had to bake it quite a bit longer, about 25 minutes. It turned out well. The texture is very moist and grainy because of the flour. But it tastes great, better right out of the fridge!

  16. Doubled recipe and divided between (3) 8X4 pans. Loaves were a good size I thought. Followed recipe exactly and utilized a food scale for quantities. One of the best tea breads I ever had. Very moist and just sweet enough. Will absolutely make again. Thank you!,

  17. I love this bread! I make it regularly when I’m craving something not to sweet but still a little treat. It’s perfect for that. It’s moist thanks to the zucchini which you can’t really taste and so rich.

  18. I made this recipe tonight and it is absolutely delicious! Perfection! I topped it with a fantastic, rich chocolate glaze for a special occasion. Thank you!

  19. Hi Sally, instead of shredding the zucchini, could I just purée it in my and drain some of the liquid out? I am going to make and freeze a bunch of these for the holidays and if that would work it would be great! Thanks, I make a lot of your recipes with gluten free flour and they turn out wonderfully.

    1. Hi Karen, I have never tried to use pureed zucchini here. I’m afraid if you are using your vitamix it would turn out more of a very thin liquid than a thicker puree but let me know if you try it!

  20. Oops I meant to say “in my vitamix” (comment above)

  21. I wonder how this would taste as a peppermint chocolate chip bread. Do you think peppermint extract would clash with the zucchini?

    1. Hi Laura! I’m not sure if I would personally like that, but you can certainly try it out. All of our tastebuds are different!

  22. Thank you for an awesome recipe, this was delicious! I’m trying to cut back on sugar and include more healthy foods in my diet, but need to satisfy my sweet tooth sometimes. I substituted most of the sugar for coconut sugar and used spelt flour, which worked well. It was really chocolatey and wasn’t too sweet, which worked well for me as I’m getting used to eating less sugar.

    1. I’m so glad you were able to make it work for you, Ann!

  23. Diane Hollowell says:

    Hi sally. Do you know the nutritional facts on the bread. I am a diabetic and watching my calories and carbs. Thanks

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

  24. Hi Sally, I made chocolate zucchini muffins using your recipe and followed your directions. I must say it was very hard to mix the wet and dry ingredients together. I had to add more yoghurt but the muffins turned up not 100% cooked. They were not ready after 20 min so I kept them additional 15 min. Despite this they are still not cooked inside and too hard on the top.
    I don’t know what went wrong?

    1. Hi Mimi, I have a few tips for you. First make sure you are measuring your dry ingredients correctly (spoon and level, don’t scoop) so you don’t end up with too much of each. Second, make sure all of your ingredients (eggs and yogurt) are at room temperature (here’s why). Adding extra yogurt could be why they didn’t bake correctly.

  25. I made this tonight and it is DELICIOUS! Question though, any chance I could substitute unsweetened applesauce for oil in this recipe? I’d like to try to bring down the fat content. Thanks!

  26. Trying to work this during lockdown. Can I sub chocolate chips with baking choc?

    1. Sure can!

  27. Hi Sally, I would like to make mini cupcakes but halve the recipe (going to try out a couple of receipts that have same cooking time in one tray. I was wondering about cacao powder since it’s a little different from dutch processed cocoa, may I use this in the recipe instead? What would be a cooking time and temp for these little guys?

    1. Hi Lotus, I haven’t tested this recipe using cacao powder. Same oven temperature for mini cupcakes. Mini cupcakes usually take about 11-13 minutes, but you can use a toothpick to test for doneness.

  28. Can I sub something for the yogurt? Trying to limit trips to grocery store and we have everything else!

    1. Hi Meg, You can substitute sour cream for the yogurt.

  29. Hi there. I only have ground coffee. How would I adjust properly to be able to substitute for the instant coffee?

    1. Hi Sharlene! Do not use ground coffee. You can leave out the espresso powder/instant coffee if you don’t have it.

  30. Hey, do you know of what could substitute eggs in a recipe like this? I know there’s a few things bakers use, but it depends on what the egg is for and I don’t really have baking experience to know when to use what. Thanks!

    1. Hi Mariana, I haven’t tested this recipe with an egg substitute but let me know if you try it.

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