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 love this recipe, you’ll also love my double chocolate banana bread which uses many of the same ingredients.
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
I made this the other day, and it is delicious! It is so chocolatey and rich, both in color and flavor, and the zucchini seems to melt away as it bakes. You wouldn’t even know it was in there. I plan to make more loaves to give to my family.
Very good recipe….as usual. I used an instant expresso powder I’ve probably had in the freezer 7+ years & the muffins tasted fine. I wanted to mention that in case anyone else only uses expresso for baking once a year at the most.
Although the chocolate chips were fine in the muffins, next time I will leave them out or add walnuts. Who would have thought using zucchini as an ingredient would make such delicious muffins?
Good morning! Which espresso powder do you use? Could I used equal measure of brewed espresso? Thank you!
Hi Kristen, I wouldn’t add more liquid to this. The brand of espresso powder I usually use is Ferrara Instant Espresso. You can leave it out, if needed.
Hot tip.for everyone! I was out of cocoa powder so substituted Trader Joe’s hot cocoa mix for the cocoa powder and sugar. It was a success and this recipe is moist and exceptionally delicious. I have your whole wheat banana bread in rather oven and I bet it’s just as good! I use all baking recipes from this site and it almost has me wanting to open a bakery!
Hi! I just made this. It was delicious and fluffy, but the loaf flattened up top. I did sub Bob Redmills egg eeplacer for the egg and coconut sugar for the granulated. Is it because of the subs you think? Or is it because my leavening agents are too old? I’m definitely making this again, just hoping it doesn’t sink next time!
Hi Tanya, it definitely could be those substitutions. Making sure your leavening agents are fresh (we find they start to lose their power after 3 months of so, even if not technically expired), which will help, too. Glad you enjoyed it!
Hi Sally,
Is there a specific brand of unsweetened natural cocoa powder that you could recommend?
Hi Christine! We love Ghirardelli and Hershey’s brands.
This recipe is so easy to make and delicious! I first wanted to make this because of the pictures alone and it superseded my expectations. My son calls it brownie bread and has no idea zucchini is in it!
Could I do this with mini loaf pans?
Hi Jackie, absolutely. Bake time will vary depending on the size of your pan. Use a toothpick to test for doneness.
I Am Going To Make This For A Gathering Can I Make It A
Bundle Pan?
Hi Lesley, the best option would be to use our chocolate zucchini cake batter for a Bundt cake. We’re unsure of the best bake time.
Where does one find non-Dutch process cocoa? I have King Arthurs Triple Cocoa – looks like a blend of a Dutch processed and 2 non Dutch cocoas – think this we’ll work?
Hi DT, we like to use Hershey’s unsweetened natural cocoa powder as its most widely available. Plus it tastes fantastic in baked goods! It would require some testing so we can’t guarantee results, but some of our readers use dutch processed cocoa powder and add a touch of an acidic ingredient, such as 1/2 teaspoon white vinegar—-if you want to try using your blend in this recipe. If you do, please let us know how it goes–other readers will find it helpful, too!
Was a hit with my kids! Wonderful chocolate flavor.
A neighbor gave me a zucchini and this came in my email. It was so easy to put together. Made 3 loaves!! Just took it out of the oven. Oh, STARS this is so full of flavor I am glad I made 3 loaves!
Can u use gluten free flour instead? Does it alter the recipe any? If so, how should I adjust?
Hi Holly! 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!
I have Valrhona cocoa powder (I like Valrhona best for all chocolate), which is Dutch processed. Most good-quality cocoa powder I see is Dutch processed. Can you tell me how the baking powder (more) vs baking soda (less) would change if I use Dutch processed cocoa? Do you have a natural cocoa powder you recommend?
Hi Ellen, it would require some testing so I can’t guarantee results, but I’ve had a few readers use dutch processed cocoa powder and add a touch of an acidic ingredient, such as 1/2 teaspoon white vinegar. For natural cocoa, I usually use Hershey’s because it’s so widely available. It may not be the fanciest, but it does taste incredible in baked goods!
My grandkids tell me that this is the only recipe I’m to prepare from overgrown zucchini! We sprinkle the tops with chopped walnuts before baking.
Delicious!! So moist and such a good chocolate flavor. Easy to make !!
How many slices do you count per loaf? (For the “per serving” nutritional info). Thank you.
It was calculated for 10 slices.
Can I substitute maple syrup for the sugar?
Hi Nellie, we haven’t tested this recipe with a liquid sweetener like maple syrup, but let us know if you do!
This was my least favorite recipe in this site. I followed the directions exactly and measured accurately. It was a tad dry and needed more sugar. I wouldn’t bake this one again.
just made this and it’s a dry crumbly disaster. I followed everything exactly as written except using monkfruit granulated instead of sugar and sugar free chips instead of reg chips. Not sure why that would affect the bread but it’s awfully dry.
This turned out wonderful. It is moist, chocolate goodness. It will be my new “go to” recipe.
Wonderful chocolate flavor
I used erythritol instead of sugar and Fage Greek 2% yogurt. I also used 25% black cocoa and the rest Hersheys special dark; otherwise I followed the recipe (with espresso powder) and wow! Such an intense chocolate flavor. The subtle sweetness was just enough to bring out the chocolate without it being an overly rich dessert. Almost like a snack cake. Will 100% make again. I recommend doubling the recipe because it will go quick!
I made this recipe last weekend and OMG! it sooooo delicious!!! Thank you very much!
I made this recipe last weekend and OMG! it sooooo delicious!!! One of the best loaf recipe i have ever made.Thank you very much!
Looking at your picture for the zucchini bread, it looks like it has more of a chocolatey ridge on top. Just wondering how to achieve that same look . Did you put some of the chios on or near the top before or after baking?
Hi GMJ, you can add some chocolate chips on top near the end of the bake time, or even right after it comes out of the oven while it’s really warm. Enjoy!
Abour how long for mini muffins ? I am guessing 350 x 12 i-14sh minutes ?
That’s exactly what I’d recommend!
To die for. As another reviewer said not super healthy despite the zucchini BUT OMG the came out like a RICH moist cake like brownie. I ordered King Arthurs espresso powder.from Amazon..regular one, not black or fancy. Wow! I have used coffee powder before. However espresso powder takes it up a full level in total decadent chocolate explosion.
I will make the zucchini ” bread” next time. But serve it as slices of cake with a small dollop of fresh made whipped cream on top .No need for icing.
As for breakfast… I use her oatmeal blueberry muffin recipe But change out the blueberries for diced Apple . (honey crisp or GOLDEN delicious and add in more cinnamon) Or my favorite is her morning glory muffin recipe. Lots of prep but that worth it.
This recipe is an amazing dessert but a bit too rich for breakfast.
This was delicious, don’t get me wrong, but not one I would consider ‘healthy’ since it has 235g of chocolate and sugar in it. The only difference really is swapping out some of the flour for zucchini but the inclusion of all the other ingredients negate that benefit.
I agree. Delicious but not extremes healthy. Still 10 x healthier than any store bought zucchini bread or muffin. BUT some moderately healthy cereals have 17 g of sugar or more per serving. Still people will latch onto healthy Buzz words to justify a craving. These ( muffins)are REALLY delicious… but I treat them as a dessert or the loaf as a slice of cake. Still at least 10 x than any store bought baked item
Personally I like her Morning Glory muffins… much more work…but much more nutrition too. Plus really cuts down on cravings
I loved this recipe so much. So moist and delicious.
My children don’t do green things, funny, they had no idea this was made with zucchini.
Those who say it’s not healthy.. not sure it was advertised as such. But it tastes phenomenal. If it gets green food in the bellies of my littles, I’m down. Thank you. I can’t wait to try more of your recipes.
This recipe is great! I made muffins and they came out moist and super chocolatey!
Hi, I was wondering if coconut oil could be substituted for canola oil?
Hi Marianne, melted coconut oil should work fine here.