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. Hi Sally,
    These have been a BIG hit with my family. I made a double batch as I had some excess zuchinni, intending to freeze one for later. My husband and kids devoured both loaves in record time and begged for more, so I’ve got another one in the oven.
    Thanks for including the metric weights as well – in Australia, our cup and spoon measurements are not 1:1 with US or UK…
    Thanks for the recipe!

  2. Amazing recipe! Am wondering if there are any good substitutes for the sugar, such as maple syrup, agave, honey, etc.? Thanks!

    1. Hi Allison, though I 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 a replacement, though.

  3. Hi Sally,
    Can I use Hersheys Special Dark cocoa podwer in this recipe? That is all I have on hand.
    Thank you!!

    1. Hi Alex! Special Dark is a blend of dutched cocoa and natural cocoa (unless they’ve changed the formula to be just natural!), but it will be fine to use in this recipe regardless.

  4. Hi Sally! No sour cream or plain yogurt here, but I do have some milk. Could I make a buttermilk and sub out the yogurt with it? Or applesauce?

    1. Hi Chrissy, I don’t recommend a liquid in place of the sour cream/yogurt. You can try applesauce instead.

  5. Alison Mead Richardson says:

    Dying to try this fabulous recipe. One question. Do you peel the zucchini or leave the skin on?

    1. Hi Alison, I do not peel the zucchini. I leave the skin on.

  6. Delicious! I made a double batch and they turned out perfect. Definitely a keeper recipe.

  7. lea ann skiba says:

    I made these last summer. I have this saved as an icon on my phone because they were “that good”! Planning to make them this coming week with my frozen leftover zucchini!!

  8. Janet Bailey says:

    It came out perfect and was absolutely delicious! You are right! If you are a chocolate lover, you will have a difficult time not eating the whole loaf:)

  9. Hello,

    I’m looking forward to making this for my family. I was wondering if I can substitute the white flour for almond flour instead? Thank you.

    1. Hi Nour, I don’t recommend it. Almond flour can’t soak up all these wet ingredients, so they additional adjustments would need to be made. Let me know if you test anything! Here are all of my gluten free recipes if you are looking for GF alternatives.

  10. I am in aww these came out unbelievably delicious I will definitely be using this recipe again..

  11. Super dark chocolatey and delicious! I didn’t have yogurt on hand so I used coconut cream and it turned out great. Really feels like a treat!

  12. Not lie Sally I did same thing your husband did. That being said it was delicious just as is though without peanut butter . Will make again if I can get another zucchini. I was originally gonna make crumb cake because it looked so good but I had grated too much so this recipe came to my rescue.

  13. Can I sub coconut sugar for the granulated sugar in this recipe, and almond (or coconut?) flour for the all-purpose? Thanks!

    1. You can try coconut sugar, but I do not recommend a gluten free flour. Here are all of my gluten free recipes if you are interested.

  14. Could I substitute applesauce for the oil? I prefer to not use it.

    1. Hi Sarah, yes you can use applesauce in place of the oil.

  15. I waited til after my family had tried it before I told them about the zucchini. They loved it!

  16. Just made a double batch and this was the greatest chocolate bread I’ve ever had! So moist and has a fair amount of zucchini in it. Love it! Thank you 🙂

  17. My husband who is English often does not like American desserts because he finds them too sweet. I made this yesterday, and we both loved it. It is definitely not too sweet yet fully satisfies my American palate. And it’s so chocolaty! Can’t wait to try some more of your recipes.

  18. Hi Sally, made this recipe a few days ago and it’s amazing! Planning to make the cupcake version next.

  19. Made some changes to get it to 1 weight watcher purple point – yummy. I used pumpkin in place of oil, 1 c ground-up old fashioned oats, 1/4 c maple syrup and 2 teaspoons coffee. Thanks for a tasty recipe to help use up that zucchini – next time I think I’ll increase that to 1 3/4 – 2 cups!

  20. I made this one today and it turned out really good. Great moist chocolate flavor without being overly sweet. Each of my kids approved as well. We are having so much fun trying your recipes to use up our zucchini’s from our garden.
    This recipe made our “make again” list.
    Thank you:)

  21. My whole family absolutely loves these muffins! I put any extra in the freezer and pop in them in the kids’ lunchboxes.

  22. My new favorite zucchini recipe hands down! The second time I made it I subbed Truvia baking blend for the sugar and opted for fat-free greek yogurt and it was still completely decadent and not diet-y tasting. Shockingly low WW points for something so indulgent!

  23. This recipe is definitely a keeper! I made it for the first time and it was delicious! My daughter ate 3 slices while still warm and she’s never really been into desserts, so that’s a big compliment. I used sour cream instead of yogurt because that’s what I had in hand, the bread was moist and just scrumptious. If you like your chocolate bread to be sweet, I’d recommend adding more sugar, which I will next time. But, if you love dark chocolate the recipe is perfect as written. Thank you Sally!!!!!

  24. Gluten Free version came out perfect! No issues no substitutions.
    Used “Divided Sunset” brand gluten free flour from Walmart and also added 1/4 tsp Xantham gum powder- no other changes ( I had not read the comments where the author cautioned against GF flours! )
    Batter was super thick until adding the zucchini then the batter thinned out and they came out perfect!!

  25. Sally, I have been making this recipe for several years. We can’t wait for the zucchini to grow in our garden each year. This year I planted yellow zucchini. I love it just as well as the green. Twelve muffins disappear almost as soon I I take them out of the pan. My grandchildren call them brownies. I usually use coconut sugar in my recipe and I add a teaspoon of cinnamon. Before I lost my sister to a terminal illness this passed year, I made these for her twice a week. It was one of the few things she could eat. Thanks for the recipe. My family cherishes it.

  26. Monica Ann Szabo says:

    This recipe is fantastic! I only had dutch processed cocoa so I increased the baking powder to 1.5 tsp for a double recipe and they turned out perfect

  27. It was so good. I didn’t use coffee powder. Also I ran out of cocoa powder so I did a mix of cocoa powder (28g) and matcha powder (14g). I used lowfat plain yogurt instead of Greek yogurt. Baked it in an 8x4x4 (9″ long) pullman loaf pan (uncovered) and it took 55 minutes. Turned out perfect and super moist.

  28. Heather Weeks says:

    I substituted unsweetened coconut yogurt for the Greek yogurt (I needed it to be dairy-free) and the rise was quite underwhelming. I’m wondering if I needed something more acidic?

  29. angela taylor says:

    this turned out really good and chocolately. i used 100g of vanilla greek yogurt and coconut oil and thankfully i had a free sample packet of espresso powder so used some of that. i made ginger pear jam today as well, so topped off a slice with a bit of jam. OH YUM!

  30. This bread is amazing! Good for a chocoholic with lots of zucchini in the garden. I only had dutch cocoa so I added a 1/2 tsp white vinegar. Also I skipped the coffee and threw in a couple shakes of cinnamon. This recipe can also handle some walnuts.

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