This Double Chocolate Zucchini Bread is incredibly moist, rich, and packed with deep chocolate flavor. With its soft, fudgy texture and pockets of melted chocolate chips, it tastes more like a decadent dessert than a vegetable-filled quick bread. The surprising secret ingredient? Fresh shredded zucchini, which adds incredible moisture without any noticeable vegetable flavor.

If you’ve never baked with zucchini before, this recipe is the perfect place to start. It’s easy to prepare, uses simple ingredients, and comes together quickly with just a couple of bowls and a whisk. Best of all, no one will ever guess there’s a vegetable hidden inside!

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Why You’ll Love This Chocolate Zucchini Bread

Super Moist Texture
Zucchini and Greek yogurt keep the bread incredibly soft and tender.

Deep Chocolate Flavor
Cocoa powder, espresso powder, and chocolate chips create a rich, indulgent taste.

Great Way to Use Extra Zucchini
Perfect for summer when zucchini is abundant in gardens and markets.

Freezer-Friendly
Bake multiple loaves and freeze them for later.

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Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened natural cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon espresso powder (optional but recommended)
• 3/4 cup semi-sweet chocolate chips
• 2 large eggs
• 1/4 cup vegetable oil or melted coconut oil
• 1/3 cup plain Greek yogurt (or sour cream)
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini

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Instructions

1. Prepare the Oven

Preheat your oven to 350°F (177°C). Grease a 9×5-inch or 8×4-inch loaf pan with nonstick spray.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder until well combined. Stir in the chocolate chips.

3. Mix the Wet Ingredients

In a separate bowl, whisk together the eggs, oil, Greek yogurt, sugar, and vanilla extract until smooth.

4. Combine the Batter

Pour the wet ingredients into the dry ingredients and gently mix until combined. Fold in the shredded zucchini. The batter will be thick.

5. Bake the Bread

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 45–55 minutes, loosely covering the bread with foil halfway through baking to prevent over-browning. The bread is done when a toothpick inserted in the center comes out with only a few moist crumbs.

6. Cool the Bread

Allow the bread to cool in the pan for 1 hour, then remove it and let it cool completely on a wire rack before slicing.

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Storage Tips

• Store at room temperature for up to 5 days in an airtight container.
• Refrigerate for up to 1 week.
• Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

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Helpful Baking Tips

No Need to Peel Zucchini
The peel is soft and blends right into the bread.

Don’t Squeeze the Zucchini
The extra moisture helps keep the bread soft and fudgy.

Use Natural Cocoa Powder
Avoid Dutch-process cocoa for the best texture and flavor.

Add Extra Chocolate Chips
Press a few chips on top of the loaf before baking for a bakery-style look.

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Variations

You can easily adapt this recipe:

• Turn it into muffins or cupcakes
• Add nuts like walnuts or pecans
• Mix in peanut butter chips
• Sprinkle the top with chocolate chunks

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This Double Chocolate Zucchini Bread is the perfect balance of rich chocolate flavor and soft, moist texture. Whether you enjoy it as breakfast, dessert, or a sweet snack, it’s a delicious way to use up extra zucchini while satisfying your chocolate cravings.