Double Chocolate Zucchini Bread

5 stars based on 24 votes

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.

ingredients

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

shredded-zucchini

Next, melt the butter in a large mixing bowl.

butter

Add the brown sugar.

butter-and-brown-sugar

And stir until smooth.

butter-and-brown-sugar-mixed

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.)

stirring-in-eggs-and-vanilla

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

whisking-dry-ingredients

Add it to the wet ingredients.

adding-dry-to-wet

And stir to combine — it will be very thick.

wet-and-dry-mixed

Next, add the grated zucchini and chocolate chips.

adding-zucchini-and-chocolate-chips

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

finished-batter

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

spreading-batter-in-pan

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

out-of-the-oven

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!

cooling

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

Servings: One 8-1/2 x 4-1/2-inch loaf
Total Time: 1 Hour 20 Minutes

Ingredients

  • 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 (ok to 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

Instructions

  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, baking soda and instant coffee (if using) 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.

Nutrition Information

Powered by Edamam

  • Per serving (16 1/2-inch slices servings)
  • Calories: 231
  • Fat: 10g
  • Saturated fat: 6g
  • Carbohydrates: 33g
  • Sugar: 21g
  • Fiber: 1g
  • Protein: 3g
  • Sodium: 184mg
  • Cholesterol: 41mg

Reviews & Comments

  • 5 stars

    Took this loaf to a gathering and it was gone in seconds. A really good way to use zucchini. I always reduce sugar in whatever recipe I do, and it was still good. I also substituted quinoa flour for wheat. My loaf looked just like the picture so it is a good representation of what your final product will look like.

    - Barb on December 3, 2014 Reply
  • Hi Jenn,

    I am new to your site and have discovered many recipes that I would like to try, especially this one!! My only concern abou this recipe is trying to make it in a way that is gluten free. I recently discovered that I have a gluten sensitivity (not celiac disease) and I am intimidated about converting receipes that call for flour with gluten-free flours. Is it possible to make this recipe by substituting the all-purpose flour with a gluten free one (I specifically have one made by Glutino)? Are there additional binding ingredients that I would have to add the receipe? Do you know if there is a standard rule or ratios in baking when substituting flours? I really appreciate you indulging this gluten-free novice.

    - Cherie on October 20, 2014 Reply
    • Hi Cherie, I don’t have a lot of experience with gluten free baking but I believe you can just substitute the flour with a gluten-free one without any other changes. I have a dear friend whose husband has celiac and she swears by Pamela’s Baking Mix as a flour substitute. Hope that helps!

      - Jenn on October 20, 2014 Reply
  • 5 stars

    Delicious! I have a glut of courgette from my allotment and didn’t have any idea what to do with SO MUCH… Well now I do! I substituted the sugar for coconut palm sugar to lower the gi and it worked very well. What a fantastic recipe! Thank you! :)

    - Rebecca C on October 7, 2014 Reply
  • 5 stars

    Thank you for this delicious recipe. I’m enjoying a warm piece of Double Chocolate Zucchini Bread with a cup of tea as I write this review. Beautiful !!!!

    - Nancy from Toronto on October 4, 2014 Reply
  • 5 stars

    what a great web site…my very first blog! your pics make me want to try more recipes. I love the loaf…very delicious thank you

    - kathy on October 3, 2014 Reply
  • 5 stars

    This bread looked questionable going into the oven but looked great coming out. It was a huge hit. Dense and moist. Everyone loved it and now the whole neighborhood is making it.

    - Beth San Filippo on October 2, 2014 Reply
  • 5 stars

    Do you have the calorie count for this cake? It is delicious by the way! ;)

    - Vanessa on September 3, 2014 Reply
    • Hi Vanessa, The nutritional data has been added; you can find it underneath the recipe. Hope that helps!

      - Jenn on September 5, 2014 Reply
  • 5 stars

    the family loved it. this recipe is a keeper:)

    - Jen on September 2, 2014 Reply
  • 5 stars

    Made this recipe in Ecuador. Living at nearly 10,000 ft, finding recipes that hold up and don’t over-bake or under-bake can be a challenge – but makes for some FUN baking adventures. Oh Altitude!

    I typically change some ingredients in recipes to find what will hold up best here – so I tweaked this recipe (just a little) and it turned out delicious!

    (they don’t have baking soda here, so I added a pinch of extra baking powder)
    + 1/3 c. flour
    + 1/8 c. water
    + 1 egg
    + a little extra cocoa powder
    + 1/4 c. zucchini

    I added some of these wet ingredients to help compensate for the extra flour needed for high-altitude.

    Also, cooking times can vary greatly from sea-level to higher altitudes, so I checked this recipe at 30 minutes to be safe…and continued cooking for an additional 15 minutes.

    Thanks for sharing this recipe. It is indeed rich and delightful!

    - Christy on September 1, 2014 Reply
  • I have shared this zucchini bread and recipe with many. Our 3 1/2 year old grandson loves this ” chocolate cake”.

    - Janet lester on August 21, 2014 Reply
  • 5 stars

    This recipe is wonderful! Baked it for the first time and it’s so easy. Had a small/medium sized zucchini from a friend’s garden and when shredded with a regular box grater, came out to 2 cups. The bread was moist and decadent! I even substituted the 1/2 cup oil with 1/2 cup of applesauce and still the loaf came out great. Thanks for sharing!

    - Kristine on August 19, 2014 Reply
  • 5 stars

    So happy to have found your site. Tried my 1st recipe today (the chocolate zucchini bread) which was absolutely delicious. Will be making again for sure. One little item I added was a sprinkle of chia seeds on top of the bread. It is a keeper!

    - Patricia on August 14, 2014 Reply
  • 5 stars

    i notice that this recipe says :
    Chocolate Zucchini Bread
    By Jennifer Segal
    Servings: One 8-1/2 x 4-1/2-inch loaf
    Cook Time: 20 Minutes
    Total Time: 1 Hour 20 Minutes
    NOTE: COOK TIME 20 mins. in reading the reviews i think this may have cause some to under cook. I just made this and it is wonderful!

    - robbin on August 13, 2014 Reply
    • Robbin, Thank you for solving the mystery! I love this recipe so much and have not been able to figure out what the issue was with some of the reviews. I have tested it over and over again with no issues at all. I think that typo might explain it; it has been corrected now. Thank you again!

      - Jenn on August 13, 2014 Reply
  • 5 stars

    This chocolate zucchini bread is outstanding. It sounded great and tastes even better. For the chocolate lover, it is a wonderful dessert. Everyone is requesting the recipe. Definitely a keeper.

    - Karen on August 12, 2014 Reply
  • 5 stars

    Delicious, moist, and the perfect size!

    Such a tasty zucchini bread!

    - Caiti on August 8, 2014 Reply
  • AMAZING Recipe!!! I am so glad I’ve found you! I LOVE to bake- just not so much in the summer heat. With a surplus of zucchini at this time of year, and accidently coming across your site and this recipe, I gave in to turning on my oven last night. OMGOSH, Jen, I absolutely love this bread! I tried it while it was still very warm and the chocolate chunks were melt-y and sooooo…good! This weekend I am doubling the recipe, and making smaller loaves to give out to some of my fellow church goers on Sunday-they’ll be happy they showed up! ; ) Thank you for sharing your wonderful gifts-(baking and cooking)- with us! Have a great day! Kim

    - Kim on August 7, 2014 Reply
  • 5 stars

    I tried this last night and it was so moist, and decadent…my family loved it. The zucchini was not noticeable at all (I used a smaller grater). I made sure I did not packed the zucchini, too much (I think that it may cause the center of the bread not to rise properly or to be wet–it happened to me once when I put too much carrot on my carrot cake). My bread baked exactly as on the picture. ..love it and will make it again!!!

    - Lorie Gernan on August 5, 2014 Reply
  • 5 stars

    Wow! This is the first chocolate zucchini bread I’ve tried and I am now hooked! I loved how dense it was, but not dry. It smelled divine while baking and tasted even better. My husband kept asking if it had cooled enough so he could try it. Definitely a keeper! Next time I might try smaller pans so I can share with friends and neighbors.

    - Sara on August 2, 2014 Reply
  • 5 stars

    I just tried the Double Chocolate Zucchini and this recipe is so easy to make and so good. I love Zucchini Bread but is so much better. I was so excited I took some to my neighbor and she called me wanting the recipe. Thanks for my new Chocolate Fix.
    It looked exactly like the picture and I cut it after resting 10 min. I couldn’t wait. I wish you had more stars to rate.
    Joyce

    - Joyce on August 2, 2014 Reply
  • I skipped the coffee, and I rate this a 5. I made it last night with fresh zucchini from my garden. I pureed the zucchini and used half semi sweet and half milk chocolate chips as thats what i had on hand. It is moist amd the gooey chocolate chips are yummy. Great recipe, glad I found it. I reserved a couple of canning jars full of pureed zucchini….good thing because I will definitely make this again. Thanks!

    - Stephen allen on July 27, 2014 Reply
    • If using pureed zucchini, how much did you use in the recipe? Do you need to alter other ingredients?

      - Julia on August 18, 2014 Reply
  • 5 stars

    I made this recipe today and it was easy to put together. Loafs look awesome. I have one out of its pan, however the bottom did not want to release. So I did lose part of the bottom. I did not have non-stick spray so I used my olive oil spray and it worked well for the sides, but not the bottom. I’m cooling the other pan a bit longer to see if it will come out better. The batter tasted delicious so I can only imagine the loaf tasting wonderful as well. Thank you for the recipe.

    - Mad4clay on July 20, 2014 Reply
    • 5 stars

      I don’t know how to edit my first post so I’m replying to my own post. Lol! The bread is AWESOME! Every one loved it! We had it for lunch and I served it as a dessert with a little side of cool whip mixed the sliced strawberries. So yummy! Again thank you for the recipe. This will be a great way to use up the Zucchini’s I’m growing in our garden.

      - Mad4clay on July 21, 2014 Reply
  • 5 stars

    We had company for brunch over the weekend and I made this bread along with your sausage casserole. Both received rave reviews!

    - Kelly on July 15, 2014 Reply
  • 5 stars

    This looks great! I’m going to try it with coconut oil instead of butter because I’m finding it works great in sweet baked goods.

    - Rebecca on July 12, 2014 Reply
    • This reply is to Rebecca – I was curious as to why you want to try with coconut oil and how it turns out. I have coconut oil but have not used it yet. I tasted a teeny bit of it thinking it would taste like coconuts, but, to me, it didn’t. Would it make the zucchini bread moister than the butter? Thanks!

      - Summer on July 27, 2014 Reply
  • LOVE this! Our three year old grandson thinks it is chocolate cake. He shoves it in his mouth. Have shared this recipe with family and friends!

    - Janet on July 2, 2014 Reply
  • 5 stars

    This bread was easy to throw together on a Sunday morning and did not disappoint! My family of 6 gobbled it up as soon as it came out of the oven.

    - Allie on June 29, 2014 Reply
  • 5 stars

    Loved this bread and so did my family. It tastes like chocolate cake only not as sweet. The best part is that my picky kids had no idea there was zucchini in it :) thanks Jenn!

    - Kate on June 27, 2014 Reply
  • 5 stars

    Made this with my kids this morning and it was delicious! We didn’t have any Dutch process cocoa so we substituted Hershey’s natural cocoa powder. We also had only one zucchini so we had to use some grated yellow squash. Was nervous about the substitutions but it came out great. Thank you!

    - Sarah on June 21, 2014 Reply
  • 1 stars

    Did exactly everything the recipe called for and somehow mine came out dense and very wet. Was I supposed to have drained the grated zucchini before adding? Can’t understand why it was such a disaster!! When I put the toothpick into it to test it, it came out clean. After it cooled, it was glue!! Go figure!

    - pat on June 19, 2014 Reply
    • Hi Pat, So sorry you had trouble with the recipe. The zucchini does not need to be drained for this recipe. Are you sure you added both the baking soda and the baking powder?

      - Jenn on June 19, 2014 Reply
      • Yes, added everything exactly as you indicated, but I think I may have grated the zucchini too finely and it caused it to be too wet. Definitely going to try again. And this time I won’t hand grate it, I will use the food processor. Somehow, I thought finely grated was better, but it was wet. My batter looked exactly like your photos, except the last one, my zucchini was not like that, which now makes me realize what went wrong…my friends still liked the taste of it, despite it being kind of dense and gluey! :) Will report back when I try again…hopefully next week sometime. Thanks for your quick reply! And what I think will be a great recipe once I get figure out it!

        - Pat on June 19, 2014 Reply
  • Need to know calories and carbs.

    - susann on June 8, 2014 Reply
  • 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!

    - Sylvia on February 10, 2014 Reply
    • 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!

      - Jenn on February 10, 2014 Reply
  • This was soon good! I will add some walnuts next time.

    - Dalila on November 26, 2013 Reply
  • 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?

    - Dalila on November 26, 2013 Reply
    • Hi Dalila, Just add it as is…it will dissolve on its own in the batter.

      - Jenn on November 26, 2013 Reply
  • 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!

    - Angela on November 7, 2013 Reply
  • made this with the abundance of zucchini from my Garden this summer. Delicious!!

    - kelly almasy on November 7, 2013 Reply
  • 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!

    - Kristina on September 28, 2013 Reply
  • I made the bread yesterday but used natural cacao powder. It was absolutely delicious. Today I will try your Banana Chocolate Bread.

    - kitchenroach on August 27, 2013 Reply
  • Is the cocoa powder a common item or is it something that I would need to search for?

    - Tracy Bee on August 22, 2013 Reply
    • Hi Tracy, Dutch process cocoa powder is pretty common…most large supermarkets should carry it and definitely Whole Foods.

      - Jenn on August 23, 2013 Reply
  • 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!

    - kaspa on August 15, 2013 Reply
  • can I use salted butter, Don’t want to make another run to the store

    - ann weghorst on August 12, 2013 Reply
    • Hi Ann, Yes, it will work…just cut the salt in the recipe in half.

      - Jenn on August 12, 2013 Reply
  • Great recipe. I made this bread on Sunday night and topped it with a few dollops of fresh whipped cream. My family loved it.

    - Melissa on July 31, 2013 Reply
  • 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.

    - Danita on July 30, 2013 Reply
  • Wow, this bread was delicious! So moist and chocolatey…you’d really never know there was zucchini in it :)

    - Lynn on July 29, 2013 Reply
  • 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!!

    - Martia Healy on July 28, 2013 Reply
  • Yum! This looks so good. And I love all your process photos. Not many people include them but I love them. :)

    - Erin | The Emerging Foodie on July 27, 2013 Reply
  • 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

    - RJ on July 26, 2013 Reply
    • Thanks to be the first to review, RJ…so glad you enjoyed it!

      - Jenn on July 27, 2013 Reply
  • Can I substitute yellow squash (have on had) for green zucchini?

    - Carolyn Scaturro on July 25, 2013 Reply
    • Hi Carolyn, Yes absolutely…it shouldn’t make much of a difference at all. Hope you enjoy it!

      - Jenn on July 25, 2013 Reply
  • Yum this looks good. I might just add a pinch of Cayenne Pepper to as well

    - dogsmum on July 25, 2013 Reply
  • 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.

    - Alicia @ Weekly Greens on July 25, 2013 Reply
    • 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.

      - Jenn on July 25, 2013 Reply
  • I really like your recipes and thank you for sharing. Can you forward your chocolate banana bread recipe to me ? Thanks!
    Eileen

    - Eileen on July 25, 2013 Reply
  • Any advice on making this recipe into muffins?

    - Laura on July 25, 2013 Reply
    • 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!

      - Jenn on July 25, 2013 Reply
  • I love chocolate and zucchini bread, this combination sounds yummy! Will have to try this today. Thanks for all the great recipes.

    - Dawn on July 25, 2013 Reply
  • 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.

    Deb

    - Debby Barwick on July 25, 2013 Reply
  • That sounds delicious! Thanks for sharing the recipe!

    - Penny on July 25, 2013 Reply
  • Can’t wait to try this, it looks delicious. I always make your chocolate banana bread and everyone loves it, especially me!

    - Karla M on July 24, 2013 Reply

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