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Double Chocolate Zucchini Bread is the recipe I come back to every single zucchini season, and the one I get asked about more than almost anything else on this blog. It is fudgy, deeply chocolatey, loaded with chocolate chunks, and it requires zero effort when it comes to the zucchini. No squeezing, no blotting. Just shred and add. I think you are going to love it.
This is not your average zucchini bread. The combination of cocoa powder, semisweet chocolate chips, and chopped dark chocolate gives you double (honestly triple) chocolate in every slice. And if you add the espresso powder, which I strongly recommend even if you are not a coffee person, the chocolate flavor goes up another level entirely. It is one of those recipes that tastes like it took a lot more effort than it actually did. If you love baking chocolate desserts, browse my best fudgy brownie recipes too.
I will be honest with you. The first time I made chocolate zucchini bread, I was skeptical. I am a huge chocolate person and the idea of adding a vegetable to something I consider a dessert felt like it had potential to go very wrong (my beet chocolate cake eventually proved me wrong too). But zucchini season is relentless, and at some point you have to do something with all that zucchini beyond sauteing it for the fifth time.
So I made this. And I tested it until it was absolute perfection! It tastes like a bakery chocolate loaf cake with zero evidence of a vegetable anywhere. The texture is fudgy. The flavor is deep. And it has become one of this blog’s fan favorites every single summer. If you already love baking with zucchini, you should also try my classic Zucchini Bread Recipe for a totally different but equally delicious direction.
Key Ingredients
Here are the ingredients you will need to make this double chocolate chip zucchini bread. Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- All-purpose Flour: is the base of this bread that is mixed with the zucchini.
- Unsweetened Cocoa Powder: gives the bread its deep chocolate flavor.
- Baking Soda and Baking Powder: These leavening agents help the batter rise and make it airy.
- Salt: balances out the sweetness and enhances the other flavors as well.
- Espresso Powder (optional): The flavor of chocolate is heightened when coffee is added to it. It’s the same trick that makes my espresso brownies taste so rich.
- Large Eggs: help with creaminess and structure.
- Vegetable Oil or Melted Coconut Oil: to add moisture and give it a tender crumb.
- Greek Yogurt or Sour Cream: either works here. Greek yogurt adds a slight tang and keeps the crumb incredibly moist. It is one of the reasons this chocolate zucchini bread with Greek yogurt turns out so tender every time.
- Granulated Sugar: sweetens the batter.
- Vanilla Extract: complements the chocolate flavor and makes it stronger.
- Shredded Zucchini: You will need about 2 medium zucchini. (no need to blot) Got more zucchini than you know what to do with? My 4-ingredient zucchini soup takes care of the rest.
- Semi-sweet Chocolate Chips: add a nice chocolate flavor.
- Chopped Dark Chocolate: or more chocolate chips for topping.
How to Make Double Chocolate Zucchini Bread
- Prep and mix the wet ingredients. Preheat the oven and line an 8.5×4.5-inch loaf pan with parchment, leaving an overhang for easy removal. Whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder in a medium bowl and set aside. In a large bowl, whisk the eggs, oil, Greek yogurt, sugar, and vanilla until smooth.
- Stir in the zucchini. Add the shredded zucchini (no squeezing!) and stir until it’s evenly distributed.
- Add the dry ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips. Fold in the semisweet chocolate chips so they’re evenly distributed throughout the batter.
- Fill the pan and top. Pour the batter into the prepared loaf pan, smooth the top with a spatula, and cover it with chopped dark chocolate or more chocolate chips.
- Bake and cool. Bake until a toothpick inserted into the center comes out with a few moist crumbs and the top looks set and slightly cracked. Cool in the pan for about 15 minutes, then lift it out by the parchment and cool completely on a wire rack before slicing.
Why You Will Love This Recipe
- This easy recipe only requires a few simple ingredients that you can easily find at any grocery store.
- It’s a great way to use up your leftover zucchini, and once you try it, it will quickly become your favorite way!
- There’s so much melted chocolate flavor that you’ll feel like you’re eating a lava cake like the ones you get from restaurants.
- Switch up your normal zucchini bread routine and make this delicious flavor instead. Got overripe bananas too? My double chocolate banana bread is its fudgy cousin.
Double Chocolate Zucchini Bread FAQs
Store double chocolate zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. If you do choose to freeze it, wrap it in plastic wrap and aluminum foil first to keep out any air and prevent freezer burn. Thaw frozen bread at room temperature before serving.
No, you won’t be able to taste the zucchini in this double chocolate zucchini bread. It adds moisture and a tender texture to the bread without affecting the chocolate flavor.
I know coffee isn’t for everyone but trust me, you will not taste the coffee in this double chocolate zucchini bread at all! It is there to help enhance the chocolate flavor and make it taste much stronger! You can omit it, but I definitely recommend using it to really help all the chocolate flavors shine.
Yes! Use the same double chocolate zucchini bread batter and divide it evenly between a lined standard 12-cup muffin tin. Bake at 350F for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs. Do not overbake. The tops should look set and not glossy. Want a zucchini-free version? My double chocolate muffins are just as fudgy.
No, and that is actually the point. The moisture in the shredded zucchini is what makes this double chocolate zucchini bread so fudgy. Just shred the zucchini and add it straight to the batter without blotting. I tested it both ways and the unblotted version wins every time.
Yes! Fold half a cup of chopped walnuts or pecans into the double chocolate zucchini bread batter along with the chocolate chips. They add a nice crunch and work really well with the dark chocolate flavor. Just make sure they are roughly chopped so they distribute evenly through the loaf.
More Chocolate Bakes
If you baked this Double Chocolate Zucchini Bread, did anyone guess there was zucchini in it? Leave a ⭐ star rating and spill the tea in the comments. I love hearing from you!!
Double Chocolate Zucchini Bread Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon espresso powder optional
- 2 large eggs
- 1/3 cup vegetable oil or melted coconut oil
- 1/4 cup greek yogurt or sourcream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini about 2 medium zucchinis ( no need to blot)
- 1 cup semisweet chocolate chips
- 3/4 cup chopped dark chocolate or more semi sweet chocolate chips more for topping
Instructions
- Preheat your oven to 350°F. Grease a 8.5-4.5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon espresso powder, 1/2 teaspoon salt
- In a large bowl, whisk the eggs, the vegetable oil, greek yogurt, granulated sugar, and vanilla extract, and mix until smooth and well combined.2 large eggs, 1/3 cup vegetable oil, 1/4 cup greek yogurt, 1 cup granulated sugar, 2 teaspoons vanilla extract
- Stir in the shredded zucchini until combined.2 cups shredded zucchini
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the batter.1 cup semisweet chocolate chips
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Top with with the dark chocolate chunks.3/4 cup chopped dark chocolate or more semi sweet chocolate chips
- Bake for 55 to 70 minutes, checking for doneness starting at 55 minutes. A toothpick inserted into the center should come out with just a few moist crumbs. The top should look set and slightly cracked
- Allow the zucchini bread to cool in the pan for about 15 minutes, then use the parchment paper overhang to lift it out and place it on a wire rack to cool completely.
- Slice and enjoy your extra chocolatey, extra fudgy double chocolate zucchini bread!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t think I can stop raving about this recipe. I made the muffin version and my very picky nine-year-old said I give this 3 billion out of 10.
This recipe is such a good idea to use for children! You’re a smart parent for that, 10/10 to you and I’m glad you all enjoyed it!