Double Chocolate Zucchini Bread


This Double Chocolate Zucchini Bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix.  It has a deep chocolate flavor from unsweetened cocoa powder and bittersweet chocolate chips, yet it’s not so sweet that it tastes like dessert. It’s also loaded with zucchini, so there’s some virtue in it.


Begin by grating your zucchini. I use a food processor but you can also do it by hand with a box grater.


Next, melt the butter in a large mixing bowl.


Add the brown sugar.


And stir until smooth.


Stir in the eggs and vanilla, then set aside. (Note: it’s important to stir the brown sugar into the melted butter before adding the eggs, as the hot butter alone could cook the eggs.)


Next, whisk together the flour, cocoa powder, baking soda, baking powder and salt in a mixing bowl.


Add it to the wet ingredients.


And stir to combine — it will be very thick.


Next, add the grated zucchini and chocolate chips.


And stir until well combined. It will still be very thick — that’s okay.


Transfer the mixture to a greased loaf pan, and spread the batter evenly with a spatula.


Bake for about an hour, then let the loaf cool in the pan for about ten minutes.


Turn the loaf out onto a rack to cool completely. It’s delicious right out of the oven but it’s best to wait at least an hour to slice it, otherwise it may crumble a little. Enjoy!


Note: My starting point for this recipe was this recipe from King Arthur Flour. I replaced the vegetable oil with butter, swapped out the honey for more brown sugar, and reduced the salt.

Chocolate Zucchini Bread

Print Recipe
Cook Time: 20 Minutes
Total Time: 1 Hour 20 Minutes


  • 1 stick (1/2 cup) unsalted butter
  • 3/4 cup plus 2 tablespoons light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1-2/3 cups all purpose flour, spooned into measuring cup and leveled off with a knife
  • 1/3 cup Dutch-process cocoa powder (do not substitute natural cocoa powder)
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon espresso powder or instant coffee (optional)
  • 2 cups shredded zucchini (from 1-2 zucchini), gently packed
  • 1 cup semi-sweet chocolate chips


  1. Preheat the oven to 350 degrees and grease an 8-1/2" x 4-1/2" loaf pan with nonstick cooking spray.
  2. Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.)
  3. Whisk together the flour, cocoa powder, salt, baking powder and baking soda in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.
  4. Stir in the shredded zucchini and chocolate chips. (It will still be thick -- that's okay.)
  5. Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.
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  • Karla M

    Can’t wait to try this, it looks delicious. I always make your chocolate banana bread and everyone loves it, especially me!

  • That sounds delicious! Thanks for sharing the recipe!

  • Debby Barwick

    Can you tell me what the Nutritional Information is on this Double Chocolate Zucchini Bread is please.

    I would love to try it but I am on a very low, low-carb diet.

    Thank you.


    • Jenn

      Hi Debby, I’m so sorry, I do not provide nutritional info for my recipes. It is something I’m working on. In the meantime, you can go to link to and plug in the ingredients.

  • Dawn

    I love chocolate and zucchini bread, this combination sounds yummy! Will have to try this today. Thanks for all the great recipes.

  • Laura

    Any advice on making this recipe into muffins?

    • Jenn

      Hi Laura, Everything would be pretty much the same; just start checking at about 20 minutes for doneness. It could take longer — depends how large you make the muffins. Hope that helps!

  • Eileen

    I really like your recipes and thank you for sharing. Can you forward your chocolate banana bread recipe to me ? Thanks!

  • It’s in the oven right now! I love zucchini and chocolate together. My batter looked a bit sticky and didn’t mix together very well, so I’m hoping for a little oven magic.

    • Jenn

      Hi Alicia – yes, the batter is VERY thick. There’s a lot of water in the zucchini so it all works out in the end.

  • dogsmum

    Yum this looks good. I might just add a pinch of Cayenne Pepper to as well

  • Carolyn Scaturro

    Can I substitute yellow squash (have on had) for green zucchini?

    • Jenn

      Hi Carolyn, Yes absolutely…it shouldn’t make much of a difference at all. Hope you enjoy it!

  • RJ

    I just made this and it is delicious. I ate the first piece while it was still warm and it was so good. I doubled the recipe to make 2 loaves. Yummy, moist and such a great chocolate treat. It must be healthy – it has zucchini in it. Ha

    • Jenn

      Thanks to be the first to review, RJ…so glad you enjoyed it!

  • Yum! This looks so good. And I love all your process photos. Not many people include them but I love them. :)

  • Martia Healy

    I made this with my kids and it is fantastic. My 5 year old added the vanilla, and it ended up probably being 4x’s as called for. I used one of those tiny instant decaf packs for the coffee, earth balance buttery sticks instead of butter, CocoaWell 70% cacao instead of cocoa, and LOTS of cinnamon. It came out awesome. Thanks!!

  • Lynn

    Wow, this bread was delicious! So moist and chocolatey…you’d really never know there was zucchini in it :)

  • Danita

    Made this recipe as posted this morning, to pack for an outdoor picnic/concert this evening. Just did a taste test, very good. I did not have instant coffee, but I’m sure that would be a good addition. I’ll get some for next time.

  • Great recipe. I made this bread on Sunday night and topped it with a few dollops of fresh whipped cream. My family loved it.

  • ann weghorst

    can I use salted butter, Don’t want to make another run to the store

    • Jenn

      Hi Ann, Yes, it will work…just cut the salt in the recipe in half.

  • kaspa

    I couldn’t believe all the ingredients would fit into the loaf pan suggested, but they did :)

    I also added cinnamon, crushed hot chilies, and walnuts to mine.

    It’s still baking and it smells great — I can’t wait!

  • Tracy Bee

    Is the cocoa powder a common item or is it something that I would need to search for?

    • Jenn

      Hi Tracy, Dutch process cocoa powder is pretty common…most large supermarkets should carry it and definitely Whole Foods.

  • I made the bread yesterday but used natural cacao powder. It was absolutely delicious. Today I will try your Banana Chocolate Bread.

  • These are fabulous! My kids love them too. I make them into muffins and use raw cacao and gluten free flour and they have been delicious. They freeze beautifully as well. Thanks for a great recipe!

  • kelly almasy

    made this with the abundance of zucchini from my Garden this summer. Delicious!!

  • Angela

    I used a flat grater to prep the zucchini since I am way too lazy to bust out the food processor – turned out great and less clean up afterwards!

  • Dalila

    I want to make this but I’m not sure when to add the instant coffee. Do I need to dissolve the granules first or just add to dry ingredients as is?

    • Jenn

      Hi Dalila, Just add it as is…it will dissolve on its own in the batter.

  • Dalila

    This was soon good! I will add some walnuts next time.

  • Sylvia

    Is the flour supposed to be 1 cup plus 2/3 cup or 1-2 thirds of a cup? I tried it as 1 & 2/3 cup last night and couldnt even mix it, it was beyond dry and didnt look like the picture at all. Hoping to try it again tonight but just wanted some clarification. Thanks!

    • Jenn

      Hi Sylvia, It is supposed to be 1 cup plus 2/3 so you definitely measured correctly. It’s a very thick batter because of the water content in the zucchini. As long as you don’t make any substitutions, it should come out just fine. Please let me know how the next one turns out. Thanks!

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