The Ultimate Double Chocolate Zucchini Bread

What if you could bake a rich, fudgy, and intensely chocolatey loaf that’s also hiding a secret, healthy ingredient? This Double Chocolate Zucchini Bread is the deliciously deceptive treat you’ve been looking for. It’s a dream come true for chocolate lovers, packed with cocoa powder and chocolate chips, yet it sneakily incorporates a healthy dose of zucchini to create an unbelievably moist and tender crumb.

I first baked this recipe when my garden produced an overwhelming amount of zucchini. I wanted to create something truly decadent, a treat that even the pickiest eaters (including my own kids!) would devour without ever suspecting it contained a vegetable. The result was this masterpiece—a quick bread so rich and satisfying, you’ll forget it’s packed with goodness. It’s the perfect way to use up summer zucchini and satisfy your chocolate cravings all at once.

Ingredients

This recipe uses a combination of basic pantry staples and fresh ingredients to create a perfectly balanced, moist, and chocolatey loaf.

Timing

This delicious quick bread comes together with minimal effort, with most of the time spent hands-off while it bakes to perfection.

• Preparation Time: 15 minutes
• Cooking Time: 45–55 minutes
• Total Time: Approximately 1 hour 10 minutes (plus cooling time)

Step 1: Preheat and Prep

First things first, preheat your oven to 350°F (177°C). Thoroughly grease a 9×5-inch loaf pan with nonstick spray. If you prefer a taller loaf, an 8×4-inch pan works wonderfully, but will require a longer baking time. Set the prepared pan aside.

Step 2: Combine the Dry Ingredients

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In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and optional espresso powder. The espresso powder is a secret weapon that enhances and deepens the chocolate flavor without making the bread taste like coffee. Once combined, stir in the chocolate chips.

Step 3: Mix the Wet Ingredients

In a separate medium bowl, whisk together the eggs, oil, Greek yogurt (or sour cream), granulated sugar, and pure vanilla extract until the mixture is smooth and fully combined. Using Greek yogurt adds a wonderful tang and incredible moisture to the bread.

Step 4: Combine Wet and Dry, and Fold in Zucchini

Pour the wet ingredients into the bowl of dry ingredients. Gently whisk until just combined—be careful not to overmix. A few lumps are perfectly fine. Now, fold in the shredded zucchini. The batter will be very thick and fudgy, which is exactly what you want for this rich Double Chocolate Zucchini Bread.

Step 5: Bake to Perfection

Pour the thick batter into your prepared loaf pan and spread it evenly. Bake for 45–55 minutes. To prevent the top from becoming too dark or dry, loosely cover the loaf with aluminum foil about halfway through the baking time. The bread is done when a toothpick inserted into the center comes out clean, with just a few moist crumbs attached. An 8×4-inch loaf will take closer to 55 minutes, while a 9×5-inch loaf will be done around the 45-minute mark.

Step 6: Cool Completely

Remove the bread from the oven and let it cool in the pan on a wire rack for one hour. While it’s still warm, you can gently press a few extra chocolate chips into the top for a beautiful, bakery-style look. After an hour, carefully remove the loaf from the pan and place it directly on the wire rack to cool completely before slicing. This step is crucial for ensuring the bread sets properly and doesn’t fall apart.

Nutritional Information

While this is an indulgent treat, the addition of zucchini and Greek yogurt adds some nutritional benefits. Here is an estimated nutritional breakdown per slice (assuming the loaf is cut into 12 slices):

• Calories: 210 kcal
• Protein: 4 g
• Carbohydrates: 28 g
• Sugar: 17 g
• Fat: 10 g
• Saturated Fat: 4 g
• Fiber: 2 g

Healthier Alternatives

This recipe is wonderfully adaptable. Here are a few swaps you can make for a healthier loaf without sacrificing flavor:

• Reduce Sugar: You can reduce the granulated sugar by a few tablespoons without a major impact on texture. You can also substitute some of it with maple syrup or coconut sugar.
• Boost Fiber: Replace up to half of the all-purpose flour with whole wheat flour. This will create a slightly denser but heartier loaf.
• Oil Swap: Substitute the vegetable oil with an equal amount of unsweetened applesauce for a lower-fat version.
• Vegan Option: To make this recipe vegan, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for each egg, use a dairy-free yogurt, and ensure your chocolate chips are vegan.

Serving Suggestions

This bread is a treat at any time of day. Here are a few ways to enjoy it:

• For Breakfast: A warm slice with a pat of butter and a hot cup of coffee is a perfect way to start the day.
• As a Snack: It’s a wonderful afternoon pick-me-up on its own.
• For Dessert: Serve a slightly warmed slice with a scoop of vanilla ice cream or a dollop of whipped cream for a truly decadent dessert.
• Gift It: This bread makes a wonderful homemade gift. Wrap a cooled loaf in parchment paper and tie it with twine for a beautiful presentation.

Common Mistakes to Avoid

Follow these tips to ensure your zucchini bread turns out perfectly every time.

• Overmixing the Batter: Overmixing develops the gluten in the flour, which can lead to a tough, dry, and dense bread. Solution: Mix the wet and dry ingredients until they are just combined. A few lumps in the batter are okay!
• Not Greasing the Pan Properly: This can cause the bread to stick and break when you try to remove it. Solution: Be generous with your nonstick spray, making sure to coat the bottom and all sides of the loaf pan thoroughly.
• Slicing While Warm: Slicing the bread before it has cooled completely can cause it to crumble and fall apart. Solution: Be patient! Let the loaf cool completely on a wire rack before you attempt to slice it.

Storing Tips

Proper storage will keep your Double Chocolate Zucchini Bread fresh and delicious.

• Room Temperature: Cover the cooled loaf tightly and store it at room temperature for up to 5 days.
• Refrigerator: For longer storage, you can keep the bread in an airtight container in the refrigerator for up to one week.
• Freezing: This bread freezes beautifully! You can freeze the entire loaf or individual slices. Wrap the cooled bread tightly in plastic wrap, then place it in a freezer-safe bag. It will keep for up to 3 months. Thaw at room temperature or gently reheat slices in the microwave.

Conclusion

This Double Chocolate Zucchini Bread is the perfect marriage of indulgence and hidden nutrition. It’s incredibly moist, deeply chocolatey, and surprisingly easy to make. Whether you’re trying to use up a surplus of summer zucchini or simply craving a rich chocolate treat, this recipe is a guaranteed winner that will have everyone asking for a second slice—and they’ll never guess your secret ingredient!

We are so excited for you to try this recipe. Bake a loaf and let us know how it turned out in the comments below! We love hearing from you. Don’t forget to rate the recipe and subscribe to our blog for more delicious baking inspiration.

FAQs

Q1. Do I need to peel or blot the zucchini?

No, there is no need to peel the zucchini. The skin is thin and soft and will bake right into the bread without being noticeable. You also do not need to blot or squeeze the shredded zucchini; its moisture is essential for creating the bread’s wonderfully moist texture.

Q2. Can I use Dutch-process cocoa powder?

This recipe is specifically formulated for natural unsweetened cocoa powder, which reacts with the baking soda to help the bread rise. Using Dutch-process cocoa, which is neutral, may result in a denser loaf. For the best results, stick with natural cocoa powder.

Q3. Can I bake this recipe as muffins?

Yes, this batter works wonderfully for muffins! Simply divide the batter among a lined 12-cup muffin tin. Bake at 350°F (177°C) for 20–25 minutes, or until a toothpick inserted into the center comes out clean. This is a great option for easy, portable treats.

The Ultimate Double Chocolate Zucchini Bread

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• Author: Evelyn Marcella Rivera
• Total Time: 1 hour 5 minutes
• Yield: 12 slices 1x

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Description

Moist, fudgy, and loaded with rich cocoa and chocolate chips, this Double Chocolate Zucchini Bread delivers bakery-style crumbs with everyday ingredients. Greek yogurt (or sour cream) keeps it ultra-tender, while finely shredded zucchini adds natural moisture—no one will guess it’s inside. Perfect for breakfast, snacks, or a make-ahead treat.

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Ingredients

Dry 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 (optional, boosts chocolate flavor)

• 3/4 cup (135g) semi-sweet chocolate chips

Wet Ingredients

• 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 1/2 cups (180g) freshly shredded zucchini (finely grated)

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Instructions

1. Preheat & Prep Pan: Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray. (An 8×4-inch pan works for a taller loaf; it may take longer to bake.)

2. Whisk Dry: In a large bowl, whisk flour, cocoa, baking soda, baking powder, salt, and espresso powder (if using). Stir in chocolate chips.

3. Mix Wet: In a medium bowl, whisk eggs, oil, yogurt (or sour cream), sugar, and vanilla until smooth.

4. Combine & Fold: Pour wet mixture into dry ingredients and whisk gently until just combined—don’t overmix. Fold in shredded zucchini; batter will be thick and fudgy.

5. Bake: Spread batter into the prepared pan. Bake 45–55 minutes. Tent loosely with foil halfway if the top is browning too fast. The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs (no wet batter).

6. Cool & Finish: Cool in pan on a rack for 1 hour. (Optional: press extra chocolate chips on top while warm.) Remove from pan and cool completely before slicing.

Notes

• Zucchini Prep: Finely grate; if extremely watery, lightly blot—don’t wring dry, or you’ll lose needed moisture.
• Texture Tips: Measure flour correctly (spoon & level) and avoid overmixing to keep the crumb tender.
• Pan Size: 9×5 bakes closer to ~45–50 minutes; 8×4 often needs ~55 minutes. Ovens vary—use the toothpick test.
• Add-Ins: Try 1/2 cup chopped walnuts or pecans; or swap some chocolate chips for chocolate chunks.
• Make Ahead & Storage: Wrap cooled loaf and store at room temp for 2–3 days or refrigerate up to 5 days. Freeze slices (well wrapped) up to 2 months; thaw at room temp.
• Dietary Swaps: Dairy-free—use coconut oil and dairy-free yogurt/chips. Whole-wheat—swap up to 1/2 cup flour with white whole-wheat; expect a slightly heartier crumb.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert, Quick Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 17 g
• Fat: 10 g
• Saturated Fat: 4 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 4 g