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.
I originally published this recipe in 2015 and have since added new photos, a video tutorial, and more success tips. I also made a few small changes to the recipe to yield a more moist, flavorful loaf.
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! You absolutely don’t want to miss these savory zucchini biscuits.
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. You can find it in the coffee aisle at the grocery store or online.
- 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. And if you like some peanut butter with your chocolate, my peanut butter chocolate chip zucchini bread is right up your alley!
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; 10 slices
- 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 | Silicone 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 find espresso powder in the coffee aisle at the grocery store or online. 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
Reader Comments and Reviews
Do you think coconut milk yogurt would work instead of Greek yogurt?
Hi Katie, that shouldn’t be a problem.
Can I use a sugar substitute (for baking) instead of regular sugar?
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!
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.
This has become my go-to recipe for zucchini bread every summer, it’s the only way my whole family will eat it!
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!
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!
Hi Lisa, yes you can leave it out!
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?
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!
My suggestion is to add cinnamon if you don’t have the coffee. In my opinion, it’s a bit better!
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?
Hi Julie! So glad you love this one. We recommend freezing whole – you can find more information on freezing baked goods in this post.
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!!
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
May I use milk instead of greek yogurt?
If so, will it be 1:1 substitution?
Hi Patty, milk would be too thin to replace the yogurt. Plain yogurt or sour cream would work!
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!
Could you substitute sour cream for the yogurt? If so, would it be equal amounts?
Yes and yes!
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!
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.
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.
Hi Tracie, quick breads and muffins should have an internal temperature of just about 200°F (93°C) when done.
Thank you Lexi.
Stupendous! I made this as a loaf last month and was floored. So for my birthday this month I adopted this recipe as a cake – split this loaf pan batter into two 6-inch cake pans. Baked 350 for about 20 minutes. Layered in some ganache. So in love with this healthy recipe!!! The zucchini and Greek yogurt create fabulous moistness while staying healthy. Thank you, Sally!!!
I found this cake to be very, very dry! Maybe I dried the shredded zucchini too much. The batter was so thick I could hardly mix it. Was very disappointedl.
Hi Debra, thank you for giving this recipe a try! 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.
Hi! want to try this recipe out but curious if I should peel the zucchini first?
Thanks
Hi Natalie, we don’t peel it, but you certain can if you’d like.
If all I can get is Dutch processed cocoa powder, should I add some lemon juice or buttermilk?
Hi MaryAnn, natural unsweetened cocoa powder is best here. It would take a bit of recipe testing to use dutch processed cocoa powder and be able to guarantee results. We share more about the difference between the two in this post, if you’re interested.
Our favorite recipe. Never disappoints. I’ve made it at least a dozen times
What is the nutritional content? My family won’t eat it without knowing…♀️♀️
Hi Michelle, We don’t usually include nutrition information as it can vary between different brands of the same ingredients, and many recipes have ingredient substitutions or optional ingredients. However, there are many great online calculators where you can plug in your exact ingredients like this one: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Very chocalate-y! I increased the sugar to almost 3/4 cup. Made it into 3 small loaves and they were so cute!. I baked for 30 minutes, but they probably didn’t need quite that long. I agree that the chocolate chips help make it. And I think it would be good with nuts too.
I used a mini-blender to “grate” my very dry zucchini. Used gluten free Cup for Cup flour and added cinnamon. The chocolate chips add delicious moisture and sweetness. I used mini loaf pans and baked for 35 min. They smelled delicious while baking. Thank you for a fantastic recipe! Wish I could share a picture.
Hi Sally,
What size do you grate your zuccini?
Thank you
Hi An! It depends on the grater, but we usually use the bigger side – medium is best!
Hi! I have a tin for 6 large muffins. Is this enough batter for that? Or too much? And how should I adjust the bake time?
Hi Samantha! For 5-6 jumbo muffins, you can follow the baking time and instructions from this recipe. Enjoy!
Same thing happened to me! Fully cooked but so goopy in the centre
Hi. I was wondering your thoughts on subbing the oil for apple sauce to reduce the calories? Thanks so much!
Hi Jenna! You can certainly try it, but the bread may have a dry or rubber-y texture without some fat from the oil.
I subbed sweet potato purée and extra zucchini without draining too much. It’s spectacular!
I doubled up but also added some orange zest (1 navel orange – maybe about 2 tsp total). It is soooo good! Adds just a little brightness. Great recipe!
I have been making this recipe into the muffins as suggested in the notes now for many years. Hands down this is one of my favourite muffin recipes ever. I always make mine with Whole Wheat flour or a blend of WW and Quinoa flour, cut down the sugar even further (and make it out of coconut sugar), and omit the coffee (cause I have small kiddos and a coffee disliking husband) and everyone I’ve made the recipe for could NEVER tell that it was WW flour, less sugar, and has TONS of zucchini. I let people eat them first and then tell them the ingredients haha.
Most recipes have such a scant amount of zucchini and this one is loaded with it! The muffins always turn out amazingly moist and so decadent. BRAVO on one of my favourite recipes! I’ve shared it many times.
I have used this recipe many times. It is the best double chocolate zucchini loaf recipe I have ever found. Thank you for developing this recipe and sharing it with the world.
The batter is so stiff you couldn’t possibly whisk it. It is in the oven now. We will see how it works out.
I found the same thing, and I kept wondering if I did something wrong. Mine’s in the oven now, so we’ll see how it turns out. How did yours turn out?
I agree. I measured carefully, spooned and leveled flour, etc and mixture much too thick. I’ve been baking quick breads all week fortunately and am familiar with the batter consistency. I added water just before folding in zucchini until it looked right. I used about a 1/4 cup. The bread came out beautifully.
just curious, do you weigh or measure your ingredients?
We loved this and I now know what I’m doing next weekend with all of our surplus zucchini from the garden!
I’m making this bread for the second time. I’ve been craving it! Absolutely delicious and easy to make! I used yellow squash both times.
I made this today and we love it. It’s so rich and moist. This is definitely the best. Thank you for the recipe.