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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 & cupcakes.

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 1x
  • 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 (41g) 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

Reader Questions and Reviews

  1. Wow! I can pretend I’m eating something healthy while enjoying chocolate bliss.

    1. Loved the recipe as is. One recipe easily translates to three mini loaves. Made again and subbed peanut butter chips for chocolate chips. Going to try the next batch with caramel chips.

  2. This recipe is delicious, my only regret is that I didn’t try it sooner! I didn’t have any yogurt so I used an equal amount of sour cream in its place. My family and I love it! Thank you for another great recipe!

  3. This bread is delicious! I doubled the recipe for two loaves.

  4. The muffins are amazing! I love this recipe, and it makes me look like a much better baker than I am:)

  5. We didn’t have any instant coffee so I used the same amount of fresh ground coffee. There is a light coffee flavor but absolutely delicious!

  6. Another hit! Will be making these many times over! Subbed sour cream since I was out of plain Greek yogurt and used half stevia. Regardless, this recipe is a keeper! So moist and rich chocolate flavor!

  7. As always, your recipe is perfect. I made the muffins as written, but with 2/3 Rogers whole wheat flour and they are great.

    I don’t even bother trying other sites’ recipes for sweet baked goods anymore since Sally’s Baking Addiction has a 100% success rate. I’ve tried about a dozen of your recipes and I’m totally obsessed. Thank you for sharing the results of your hard work and talent with us!

    1. Thank you so much for making and trusting our recipes, Katy! We’re thrilled you enjoyed this zucchini bread – happy baking!

  8. Fabulous recipe. I have made it once before and decided that for my taste, I need to add a bit more sugar. I did that and it was so good. I also added walnuts. I doubled the recipe and am freezing one loaf.

  9. Hi Sally…may I ask your reader and yourself about adding some cinnamon to this recipe…years ago i had a chocolate zucchini bread that had a spicy cinnamon taste to it and it was absoululty delicious…would love any input on this

    1. Hi Maria, cinnamon would be delicious here. You can try by adding 1 teaspoon to your next batch, then adjusting for your taste in future batches. Let us know how it turns out for you!

  10. These muffins are amazing! I have tried many recipes but these ones definitely needed a review! All recipes tried from you site have been good thanks!!

  11. I made this today and we love it. It’s so rich and moist. This is definitely the best. Thank you for the recipe.

  12. 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.

  13. We loved this and I now know what I’m doing next weekend with all of our surplus zucchini from the garden!

  14. The batter is so stiff you couldn’t possibly whisk it. It is in the oven now. We will see how it works out.

    1. 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?

    2. 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.

  15. 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.

  16. 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.

  17. Hello just wondering if I only have dutch processed cocoa powder, what should I do? Thanks!

    1. Hi Esther, 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 here, if you’re interested.

  18. 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!

  19. Hi. I was wondering your thoughts on subbing the oil for apple sauce to reduce the calories? Thanks so much!

    1. Hi Jenna! You can certainly try it, but the bread may have a dry or rubber-y texture without some fat from the oil.

    2. I subbed sweet potato purée and extra zucchini without draining too much. It’s spectacular!

  20. 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?

    1. Hi An! It depends on the grater, but we usually use the bigger side – medium is best!

  21. 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.

  22. 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.

  23. What is the nutritional content? My family won’t eat it without knowing…‍♀️‍♀️

    1. 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:

  24. Our favorite recipe. Never disappoints. I’ve made it at least a dozen times

  25. If all I can get is Dutch processed cocoa powder, should I add some lemon juice or buttermilk?

    1. 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.

  26. Hi! want to try this recipe out but curious if I should peel the zucchini first?


    1. Hi Natalie, we don’t peel it, but you certain can if you’d like.

  27. 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.

    1. 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.

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