Fudgy, moist, and delicious, this Chocolate Zucchini Bread is one of the best ways to use up all that summer zucchini! It’s easy to make and comes together in a snap!
The first time I tasted this chocolate zucchini bread I couldn’t believe how rich and delicious it was.
It’s similar in taste to a brownie but since it’s loaded with zucchini, I feel slightly less guilty about polishing off half a loaf.
It’s sweet enough for dessert but great with a cup of morning coffee!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Zucchini. Large zucchini are great for zucchini bread because they’re easier to shred. Save your small to medium zucchini for dishes like spaghetti alla Nerano and sausage stuffed zucchini boats. The zucchini does not need to be drained or blotted dry. You can also keep the skin on which makes it even easier!
- Chocolate. I’m using a combination of unsweetened cocoa powder (non-Dutch processed) and chocolate chips to achieve a deep chocolate flavor, plus espresso powder which really enhances the flavor.
- Oil. Use a neutral oil, such as vegetable or avocado oil. The oil plus the zucchini provide great moisture to this double chocolate zucchini bread.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Preheat your oven to 350f and set the rack to the middle level. Prepare a 9×5 inch loaf pan by using spray, grease, or lining with parchment paper and set aside. Using a box shredder, grate 1 1/3 cups (170g) of zucchini. In a large bowl combine 1 cup (125g) of all purpose flour, 1/2 cup (50g) unsweetened cocoa powder, 1 teaspoon (5g) of espresso powder, 1 teaspoon (5g) of baking soda, 1/2 teaspoon (2g) of baking powder, 1/2 teaspoon (3g) of fine sea salt, 1 teaspoon (3g) of cinnamon, 3/4 cup (150g) of granulated sugar, and 1 cup (170g) of chocolate chips.
- In a separate large bowl whisk together 2 large room-temperature eggs, 1/4 cup plus 3 tablespoons (100g) of vegetable oil, 1/4 cup (56g) Greek yogurt, and 2 teaspoons (9g) of vanilla extract. Add the zucchini and whisk again to combine.
- Add the dry ingredients to the wet ingredients and mix just until combined taking care to not overmix.
- Pour the batter into the prepared loaf pan and sprinkle with extra chocolate chips, if desired.
- Bake in the oven for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow the chocolate zucchini bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool for another hour, then slice, serve, and enjoy!
Top tips
- Use grams. As with most baking recipes, I recommend using grams for the most accurate measurements. I highly recommend buying a high quality kitchen scale to ensure accurate measurements.
- Chocolate chips. When I made this recipe I only had one type of chocolate chip on hand, but you can use a variety of different chips, such as chunks, or mini chips to add texture and dimension to the top of the bread before baking, similar to how we did it for our chocolate chip banana bread.
- Baking. Every oven is different, and for this reason I recommend beginning to check for doneness at the 45 minute mark. The bread will be done when a toothpick inserted in the center comes out clean – a few moist crumbs is ok.
- Serving. While this chocolate chip zucchini bread is excellent as is, you can certainly add a frosting. See our recipe for zucchini bread with cream cheese frosting or our chocolate Guinness cake with Baileys buttercream frosting for ideas! Adding frosting makes it more dessert-like, while keeping it plain makes it perfect for breakfast and brunch!
More baked goodies
If you loved this zucchini bread, check out these other awesome recipes.
- New York Crumb Cake – with a super thick crumb topping!
- Pumpkin bread – with chocolate chips and plenty of pumpkin flavor!
- Chocolate chip scones – flaky, buttery, and perfect!
- Flourless chocolate cake – deliciously fudgy and gluten-free.
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Chocolate Zucchini Bread
Chocolate Zucchini Bread is ultra moist, fudgy, and incredibly easy to make! You'll never know it's loaded with zucchini!
Ingredients
For the bread
- 1 cup (125g) all purpose flour
- 1/2 cup (50g) unsweetened cocoa powder non-Dutch process
- 1 teaspoon (5g) espresso powder
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon (2g) baking powder
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon (3g) fine sea salt
- 1 cup (170g) semisweet chocolate chips
- 1 teaspoon (3g) cinnamon
- 2 large eggs beaten, at room temperature
- 1/4 cup plus 3 tablespoons (100g) vegetable oil
- 1/4 cup (56g) Greek yogurt
- 2 teaspoons (9g) vanilla extract
- 1 1/3 cups (170g) shredded zucchini
Instructions
- Preheat the oven to 350f and set the rack to the middle level. Spray, grease, or line with parchment paper a 9×5 inch loaf pan and set aside.
- In a large bowl combine the flour, cocoa powder, espresso powder, baking soda, baking powder, salt, cinnamon, sugar, and chocolate chips.
- In a separate large bowl whisk together the eggs, Greek yogurt, vanilla, oil, then add the zucchini and whisk to combine.
- Add the dry ingredients to the wet and mix just until combined taking care to not overmix.
- Pour the batter into the loaf pan. For a better look, sprinkle some extra chocolate chips or chunks on top of the loaf before baking.
- Place in the oven and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow the zucchini bread to cool in the pan for 10-15 minutes before removing. Once removed let the bread continue to cool on a wire rack for at least 1 hour before eating.
Notes
- The shredded zucchini does not need to be drained, blotted dry, or peeled prior to using.
- For better looks, sprinkle some extra chocolate chips or chunks on top of the loaf before baking.
- This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
- Chocolate zucchini bread can be stored in the refrigerator for up 5 days.
Nutrition
Calories: 324kcal | Carbohydrates: 39.6g | Protein: 5.3g | Fat: 17.7g | Saturated Fat: 6.1g | Cholesterol: 75mg | Sodium: 288mg | Potassium: 246mg | Fiber: 3.1g | Sugar: 24.5g | Calcium: 43mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have made this and it’s so delicious and moist and chocolate. Actually have one in the oven right now.
My question is can I use this re.cipe using muffin pans?
I already mixed the ingredients so before doing this I hope you can answer me. I want to share them!
Hi Lenore, you can use this for muffins but since we haven’t tested it we can’t say for sure what the baking time would be (likely 15-20 minutes).
Do you recommend Dutch process cocoa, or will any type work?
Hi Jacquelyn, we recommend non-Dutch process for this recipe.
This was really easy to make. I loved not having to drain the zucchini. I added a combo of milk chocolate and mini chocolate chips on top. My co-workers really liked it, and i shared the recipe with a few. Very tasty!
We’re so happy you and your coworkers enjoyed it, Lynn!
Made 2 in one week!!! 1 to share 1 for home! Absolutely delicious. Every step was on point! Easy to follow! I made no changes or substitutions. Jim is one of my favorite chefs to follow!!! This is, as my family says; “a keeper”.
We are so happy you enjoyed, Tam, and really appreciate your comment!
Made two in a day, absolutely delicious. So moist and yummy.We had it with a scoop of ice cream, what a treat!
So happy you loved it!
This is decadent cake, not bread. Delicious!! I made 3/4 recipe to fit my 8×4 loaf pan, which wasn’t too hard except for eyeballing the eggs. Also no espresso powder on hand, so i omitted that. Perfect!
We’re so happy you enjoyed it!
I got almost all the ingredients just need some espresso and chips so I’m heading to the grocery store later today. Absolutely love all your recipes and your videos you give EXCELLENT instructions and helpful information.
Hi Betty, we hope you love it! Let us know how it turns out!
Loved it!!! Came out fudgy, moist and delciious. Reminded me of a brownie. Great recipe
Oh oops! I ran out of oil from the last time I made this and forgot to pickup more! Ugh! Would like to share this at our potluck today! Is it possible to substitute butter for the oil? If so, how much – equal exchange?
Hi Lolita, we haven’t tested this recipe with butter in place of oil, but you should be able to swap 1:1 with melted cooled butter.
Omg! This cake was amazing, deep chocolate flavor, so moist and delicious! Everyone loved it!
Absolutely delicious and so moist!
Thanks
This was absolutely delicious. I will definitely make this again. Followed the recipe exactly. If you love chocolate, then this recipe is for you.
So happy you enjoyed!
I made this tonight and I swear it is the most delicious thing I’ve ever baked. It was moist, rich and so flavorful without being sweet. Just a wonderful recipe. Thank you, Jim!
Hi Lynn, this is such a great comment and we’re so happy you loved it!
This recipe sounds delicious and I can’t wait to try it. A question — in the photos it shows the loaf pan on a baking sheet before going into the oven and when testing for doneness. Is there a reason for placing the loaf pan on a baking sheet rather than placing it directly on the oven rack? Thanks!
Hi Pia, it’s just easier to move the pan in and out of the oven if it’s on a baking sheet. Hope you enjoy!
Fantastic
We’re so happy you liked this one!
This such a delicious and easy recipe! It was so moist and my family LOVED it. Thx Jim!
We’re so happy you and your family loved it, Mary! Thanks for the comment!
I look forward to all your recipes. I love your videos too. You’re the only chef who teaches in a way we can understand & you take the time to explain each step. Do you have a cook book we can buy? I usually make your meals at least 4 times a week. Keep up the good work.
Hi Joanne, thanks for the comment and we’re so happy you’re enjoying the recipes! We’re working on a cookbook but don’t have one out yet. We’ll be sure to communicate here on the website, via email, and our social networks as we have more info on that!
Looks delicious!
Any chance you can use sour cream in place of the yogurt?
Hi Lisa, yes, you can! Hope you enjoy!
When are you going to publish a cookbook?I love your cooking and easy down-to-earth explaining and it’s so cool.The family tastes testing
Hi Andrea, thanks for the comment. We’re working on the cookbook but don’t have a release date as of yet. Our goal is for Fall 2025 but that’s not set in stone.
if i don’t have espresso powder, can I leave it out, or substitute some other type of coffee?
Hi Lynn, you can omit it if you don’t have it. If you have a coffee grinder, you can finely grind coffee beans to get the espresso powder.
Thanks. My son ran out and got the espresso powder and I’m glad he did. The recipe is amazing. Super tasty and so easy to prepare.
That’s great! We’re so happy you enjoyed!
I am excited to make the Doube Chocolate Zucchini bread. Could you , however, put the batter into a 9 X 9 cake pan and bake as a cake so that it could be frosted with icing?
Hi John, we haven’t tested it in a 9×9 cake pan so cannot say for sure but you likely could do this successfully. The cooking time would be less since the height of the cake will be much lower – you may want to start checking for doneness around the 25 minute mark.