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Double Chocolate Zucchini Bread

5 stars based on 108 votes

zucchini bread

This Double Chocolate Zucchini Bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix. ย 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.

My Recipe Videos

Chocolate Zucchini Bread

Servings: One 8-1/2 x 4-1/2-inch loaf
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 (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 2 medium zucchini), gently packed
  • 1 cup semi-sweet chocolate chips


  1. Preheat the oven to 350 F degrees and grease an 8-1/2 x 4-1/2-inch 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.
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Nutrition Information

Powered by Edamam

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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 5 stars

    This is a fantastic recipe! I’ve made it exactly as is and the results were just beautiful! I’ve even given them out as presents. I loaf itself is dense yet moist at the same time, full of chocolatey flavor. It isn’t too sweet, but boy is it a piece of indulgence! You don’t taste the zucchini at all either; it just lends a perfectly moist texture. I love to pair it with a cup of english or chai tea and my boyfriend loves it with his morning coffee. Make this!

    - Sam on March 6, 2018 Reply
  • 5 stars

    This is one of my favorites! Everyone that has tried it couldn’t believe that there is zucchini in it, and has loved it as well. It is moist and decadent! Thanks again Jenn!

    - Andrea from Montreal on March 3, 2018 Reply
  • 5 stars

    I love this recipe! I make it as-is : no substitutions required. The loaf is moist and not too sweet/rich, and you can’t even taste the zucchini. Also – thumbs up for not having to use a stand-mixer.

    - Elizabeth on February 4, 2018 Reply
  • 5 stars

    I made this recipe for a work potluck and everyone went wild–it was gone within minutes. An excellent way to use up all that zucchini everyone has in abundance, and who can resist chocolate? This one definitely goes in my forever recipe collection! Thanks, Jen!

    - Gayle on November 30, 2017 Reply
  • 5 stars

    moist choclatey smooth, delicious
    Have made several times and increasing my baking confidence and desire to try more recipes on the site.

    - bree stegman on November 11, 2017 Reply
  • So I’m struggling with this recipe… both times the batter was really dry almost dough like. Any tips?

    - Henna on October 21, 2017 Reply
    • Hi Henna, sorry to hear you’re having a problem with this recipe! I’m wondering if you may be using too much flour. Are you using the spoon and level method when measuring the flour?

      - Jenn on October 22, 2017 Reply
      • I don’t have the spoons so I’ve been using the measuring cup… the first time I substituted half whole wheat flour and finely grated the zucchini and so I thought this was what went wrong – cake rose and flattened when I removed. The second I followed the recipe exactly(coarsely shredded zucchini) and this time didn’t rise and batter was still dry…

        - Henna on October 29, 2017 Reply
        • Henna, did you by any chance squeeze the zucchini to get rid of excess liquid? That’s not required in this recipe and could make the batter dry.

          - Jenn on October 31, 2017 Reply
  • Hi Jenn,

    Do you think its possible to use coconut oil instead of butter for this recipe? Im currently breastfeeding and cannot have dairy.

    - Janelle Kovac on October 5, 2017 Reply
    • I do think it’d work, Janelle. Please lmk how it turns out if you try it :).

      - Jenn on October 5, 2017 Reply
  • 5 stars

    Just made this and it is delicious! I was given a zucchini and this was my first ever recipe using it. I made it as described but added 1 tsp cinnamon and an extra sprinkle of cocoa. I found that it cooked faster than 60 minutes (~50 mins) so keep an eye on it so it doesn’t dry out!! It came out looking exactly like the photos!

    This is a great recipe and I will keep on making more. So moist, chocolately, and delicious. Thank you!

    - Amanda on September 27, 2017 Reply
  • Hi Jenn,
    Do you think I could use gluten free flour in this recipe? Thanks!

    - Cyndi on September 20, 2017 Reply
    • Hi Cyndi, I do think that would work. Enjoy and please LMK how it turns out.

      - Jenn on September 20, 2017 Reply
  • This the first recipe I made after discovering Once Upon a Chef website! I’ve already bookmarked many recipes to try soon!
    This zucchini bread was awesome! I used whole wheat flour and added walnuts! Instead of a bread pan, I made them into muffins and they were just perfect for a quick snack.

    - Lynne on September 17, 2017 Reply
  • 5 stars

    This is fantastic and super easy! As my father is a pre-diabetic, I was able to substitute part of the flour with almond flour and used mostly stevia. The second try was perfection!

    - Kelly Browning on September 14, 2017 Reply
  • 5 stars

    This has amazing flavour for all chocolate lovers.

    - Alice on September 14, 2017 Reply
  • 5 stars

    I finally made this. It was excellent in flavor and texture. It was very moist and the most difficult part of this recipe was trying not to eat too much of it at once. It is delicious anytime of the day. The loaf baked beautifully and looked beautiful too. This will be a repeater for sure.

    - Karen T on September 14, 2017 Reply
  • 5 stars

    We just finished having a slice (warmed in the microwave so the chocolate chips got a little melty) of this bread, and oh my WORD it is good! So chocolatey and moist and delicious. I followed the recipe exactly, and it baked up perfectly. Another wonderful recipe, and it was perfect timing too since I had the last 3 zucchinis from our garden to grate up for the freezer. Thank you!

    - Bernadette on September 9, 2017 Reply
  • 5 stars

    I just made 4 loaves of you chocolate zucchini bread. It is a wonderful recipe!
    The last batch I used 4 mini foil pans to use as gifts for friends. I made it from one recipe just didn’t fill the pan to the top.

    - Janice on September 3, 2017 Reply
  • 2 stars

    I tried this recipe and it never seemed to fully cook. I had it in the oven for 1 hour 25 mins and it was still goo in the middle. The recipe makes sense. Maybe there was too much moisture in my zucchini.

    - Justeen on August 24, 2017 Reply
    • Hi Justeen, I’m so sorry to hear you had a problem with this! Is there any chance you could have measured something incorrectly? If not, you may have had a particularly moist zucchini. Although I haven’t found it necessary in this recipe, if you try this again, you could use a clean kitchen towel to squeeze the extra moisture out of the zucchini before adding it to the batter.

      - Jenn on August 25, 2017 Reply
    • Two things I have learned when cooking with zucchini. Don’t grate zucchini until it’s time to add it to the recipe. When filling measuring cup don’t pack zucchini, drop handfuls in cups till its filled and don’t be tempted to dump in any leftover zucchini. That extra may be just enough to prevent your item from fully cooking.

      - Lyn on September 9, 2017 Reply
  • 5 stars

    Absolutely delicious !!!
    I used milk chocolate chips & baked for 55 min. Otherwise all instructions & ingredients were just perfect – so moist too

    - NANCy on August 24, 2017 Reply
  • 5 stars

    Can I use yellow squash mixed with the zucchini? I’m short like a cup and a half of the zucchini and have an abundance of yellow squash.

    - Tricia on August 23, 2017 Reply
    • Sure, Tricia – that’ll be fine.

      - Jenn on August 24, 2017 Reply
  • 5 stars

    Seriously A-MAZ-ing said the girl who’s not crazy about chocolate but ate half the loaf. The best zucchini bread ever!

    - Charlene on August 17, 2017 Reply
  • 5 stars

    My boyfriend and I made this on Sunday and it is delicious! Thank you for sharing a great recipe!

    - Charlene on August 15, 2017 Reply
  • Do you think I could double this and put it in a bundt pan?

    What do you think about adding orange zest? What about Greek yogurt which I like to add because it adds protein. Would you just add it or substitute it for something? I use Greek yogurt in my banana bread recipe. Thank you for the help! Carrie

    - Carrie on August 13, 2017 Reply
    • I do think that would work, Carrie. Please lmk how it turns out!

      - Jenn on August 13, 2017 Reply
  • 5 stars

    Just made this as muffins. A neighbor gave us some zucchini and I’ll confess, I have a serious aversion to green things… so I pureed after I grated ?. Absolutely delicious!

    - Kathryn on August 11, 2017 Reply
  • 5 stars

    This is by far the best chocolate zucchini bread recipe I ever served. Everyone who tried it wanted the recipe.

    Thank you for this wonderful recipe!!!

    - Suzanne on August 10, 2017 Reply
  • 5 stars

    Do you think I could substitute oil for the butter? My husband is extremely lactose intolerant. I do have chocolate chips that are milk-free. I know he would love this!

    - Meg Mayo on August 10, 2017 Reply
    • Hi Meg, I havenโ€™t made this bread with anything but butter, but I noticed in the comments that some other readers have used it coconut oil successfully. Another option is a dairy-free butter substitute. Hope you enjoy!

      - Jenn on August 10, 2017 Reply
  • 5 stars

    HOLY MOLY…just made this, I did a double batch not knowing how it would be. So glad I did, it’s so chocolatey and good. I subbed Smart Balance for butter and it worked. Try this recipe.

    - San on August 5, 2017 Reply
  • Will this be ok if I use salted butter? Also wondering if this recipe still does well if doubled, many don’t turn out quite the same.

    - jean korey on August 4, 2017 Reply
    • Hi Jean, Yes, you can use salted butter if that’s what you have on hand. While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you should reduce the salt in the recipe as needed. And this should double nicely. Hope you enjoy!

      - Jenn on August 5, 2017 Reply
  • 5 stars

    I’ve been making this bread recipe for a few years now and just love it. Well last night I made it for the National night out crowd in my neighborhood and had some left over, so I took it to work today to get it finished off and there was a person there who once I said the word zucchini refused to try it. Well one of the nurses heard me talking about it and peaked her head in and wondered who brought it in. She said it was amazing and tasted like a really great brownie. So long story short, the guy who said, my mom can’t even get me to eat things with zucchini it, ate it and loved it! So hats off to this amazing recipe.

    - Bridgett Kelly Rode on August 2, 2017 Reply
  • 5 stars

    Fantastic! I did squeeze out some water from the zucchini because I’ve had breads fail in the past because they were just too wet. I made 12 muffins and a mini loaf. Texture and taste are phenomenal!

    - Megan Greenwald-Yarnell on August 2, 2017 Reply
  • 5 stars

    Hi Jenn
    Do you think this bread would ship well? I want to overnight it to my aunt from LA area to SF. Is there a bread that would be better for mailing??

    Thanks so much. Your site is amazing and I can’t wait for the book!!

    - tricia drury on August 2, 2017 Reply
    • I suspect that if you’re sending it via overnight mail, it will arrive just fine. Hope your Aunt enjoys!

      - Jenn on August 2, 2017 Reply
      • Thought I’d share: Try UPS. I send our daughter (lives in Boston) GF breads/muffins. In my town in Yorktown Heights,, NY., as long as I get to UIPS facility by 5 PM (M to Thurs), my packages go regular rate but delivered by NEXT DAY. No overnight fees. Check it out where you live, should be the same. Packages always arrive safe, undamaged and overnight.

        - Iris on August 10, 2017 Reply
  • 5 stars

    All I can say is ymmm…
    My 15yr old is extremely picky and not a fan of vegetables but this bread he gobbled it down with a big glass of milk.

    - Pamela Ellsworth on July 26, 2017 Reply
  • Made this delicious moist Chcolate Zucchini Bread yesterday. I added 1/2 cup chopped walnuts and 1 teaspoon cinamon. This is the best Chocate Zucchini bread I’ve made so far. Thank you so much for the recipe.

    - Angela Frattarelli on July 26, 2017 Reply
  • 5 stars

    Made this but split it into 2 loaves (same size pans) and cooked for 40 minutes. So delicious!!! Especially warm from the oven!

    - Cindy on July 20, 2017 Reply
  • 5 stars

    This Chocolate Zucchini Bread was the best I’ve ever made! It turned out just like the picture in the recipe and it was so moist and chocolatey I couldn’t believe it. In all honesty, it tastes like a scrumptious chocolate cake. We love it so much I have a second one baking in the oven right now! You cannot go wrong with this recipe!

    - CVV on July 18, 2017 Reply
  • 5 stars

    My boys were so angry that this contained Zucchini, until they tasted it. Loaf gone in 45 minutes (they are 14 and 15…) Chocolatey, moist and scrumptious-will be making it again very soon!

    - Lily on July 16, 2017 Reply
  • 5 stars

    Super chocolately and moist! This is a wonderful recipe for the chocolate lover in your family!

    - LKWAY on June 22, 2017 Reply
  • Hi Jenn,

    I don’t get bittersweet chocolate chips where I live so was wondering if there was anything else I could substitute for the chips?


    - Niyati on May 8, 2017 Reply
    • Hi Niyati, you could also use semi-sweet or milk chocolate chips here. Hope you enjoy!

      - Jenn on May 8, 2017 Reply
  • 5 stars

    The bread came out moist and delicious. Everyone who screwed up their nose at the thought of zucchini bread had to eat their words along with a slice of the cake. This is one I’ll be making again.

    - Victoria on March 28, 2017 Reply
  • 2 stars

    Mine turned out quite dry and I followed the recipe as is. Baked at 60 minutes no more and most of my loaves take longer than stated recipe cook times so I know its not my oven.

    - Kelsey Mason on March 15, 2017 Reply
    • 5 stars

      I’ve made this recipe many times and it’s never turned out dry for me. I’m wondering if it’s your flour? Storing it in airtight containers can sometimes affect recipes. I’ve had that experience before.

      - Skeena69! on June 25, 2017 Reply
  • Excellent recipe, made this a couple times now and it is a keeper

    I’m not a baker by any means, but curious – recipe says to microwave butter instead of beating it, why is that exactly?

    Thanks for another great recipe!

    - Ivan on February 16, 2017 Reply
    • Hi Ivan, glad you like it! Not all baking recipes require creaming the butter and sugar. This one just works better with melted butter.

      - Jenn on February 17, 2017 Reply
  • 5 stars

    My kids LOVE this recipe (though my youngest still won’t believe me that it has zucchini in it -lol)! This has become our go-to recipe in the Summer months when we have a ton of zucchini about. Thanks for the recipe – it’s a keeper!

    - Nicole Greenwood on February 14, 2017 Reply
  • 5 stars

    Made this at the height of zucchini season! Moist and tasty. And freezes well – to be enjoyed ling after the season is over!

    - Maureen Deeley on February 14, 2017 Reply
  • 5 stars

    Jenn, I am so glad I made your recipe. Absolutely delicious. Followed the recipe to a tee. Will make it again for sure.

    - Pam on January 21, 2017 Reply
  • This is so good. I use a food processor for the bananas to make them almost liquid. There is just a hint of their taste among the decadent chocolate. My guests loved it as much as me.

    - Sandra smith. on December 1, 2016 Reply
    • I am confused why Sandra Smith said she used bananas in this recipe. Is this an error on the part of the review?

      - Nancy Eubank on July 4, 2017 Reply
      • Yes, Nancy, that does look like an error. My guess is that she intended to write a comment about one of the banana bread recipes on the blog and accidentally put it in the wrong recipe.

        - Jenn on July 4, 2017 Reply
  • Hi Jenn! I live in Germany so sometimes I switch between metric and cup measurements for certain ingredients. I just wanted to let you know that I found an error in the metric measurements in this recipe. You have 208g flour for 1 and 2/3 cups, which is too little! At least I assume it’s the metric that is wrong, as this is the first time I am trying this recipe. Your website has become my go-to website, and I cook or bake something from it at least 3x a week. It’s given me the motivation to try lots of new things. Thank you!

    - Meghan Hiltner on October 10, 2016 Reply
    • Hi Meghan, Thanks for the kind words – so glad you’re enjoying the site! I measure flour at 125 g per cup using the spoon and level method, so I believe it is accurate.

      - Jenn on October 10, 2016 Reply
  • 5 stars

    I’m not a cook or baker, but decided to do a side by side tasting to compare this and my friend’s recipe; they were similar but not exactly the same. I may be a bit bias, but this was soooooo good!! Easy to make, even for a non-baker, super moist, and decadently delicious. This cake holds well in the freezer too, I was able to ship it from CA to AZ and it arrived in top shape!

    - egh on October 6, 2016 Reply
  • Hi Jenn. Your recipes for breads (banana bread, chai spiced banana bread, and chocolate banana bread) are a huge hit with my husband and kids so I’m excited to try this recipe. Can I make this in a 9″x 5″ loaf pan? I don’t have an 8.5″ x 4.5″.

    Thank you!

    - Gayle on September 29, 2016 Reply
    • Sure Gayle, that’ll work. It may be done just a few minutes sooner, so I’d start checking it at about 50 – 55 minutes. Enjoy!

      - Jenn on September 29, 2016 Reply
  • 5 stars

    Wow – what a huge hit this was at our house. Absolutely decadent and so chocolately. I have frozen shredded zucchini in 2 cup increments so that I can make this wonderful recipe all winter long. Thanks so much Jenn for another perfect recipe.

    - Bev Kloppenburg on September 17, 2016 Reply
  • I am allergic to all squashes and melons. Is there an alternative to zucchini in baking recipes? I made this for my family and they loved it, however, I couldn’t even try it.

    Of all the food blogs I’ve visited, yours is definitely my favorite. Thanks !

    - Jackie on September 15, 2016 Reply
    • Hi Jackie, Glad you like the blog! You may be able to replace it with carrots, but not sure how that combination would taste! You may want to take a peek at some of my other breads here.

      - Jenn on September 15, 2016 Reply
  • 5 stars

    Another perfect recipe. Added less sugar (130g), less salt (1/2 tsp) and more zucchini (350g). Was so yummy. Took to the park with kids and their friends- absolutely smashed it. 3rd recipe I have tried that not only worked but tasted awesome.

    - TT from Oz on September 5, 2016 Reply
  • Great recipe. ๐Ÿ™‚ I added 1/2 teaspoon cinnamon instead of espresso powder/instant coffee. ๐Ÿ™‚

    - T.L. on August 29, 2016 Reply
  • 5 stars

    Oh my. My family and I ate entirely too much of this bread today. My kids kept asking me if there was really zucchini in it. The recipe doubled well. I made two mini loaves which took about 45 minutes and a large loaf which was slightly over an hour. So utterly delicious. A definite repeat.

    - Katrina on August 29, 2016 Reply
  • 5 stars

    Excellent!! Another huge hit with the family. You are now my ‘go to’ site for guaranteed delicious recipes and easy to follow recipes.

    Thank You

    - Marlene on August 24, 2016 Reply
  • 5 stars

    “Fabulous” barely covers it! I amended the recipe, but kept it as close to the original as possible. Subbed half the butter with apple sauce, used half brown sugar/half Splenda with a dash of molasses to make up for the plain Splenda, and used half whole wheat flour. Squeezed the zucchini in tea towels well to lessen excess liquid, and used Hershey’s special dark cocoa. One hour in the oven was perfect timing. For those who have had trouble with the bread collapsing, make sure to use fresh baking soda and baking powder. Amazing chocolate flavor, perfect moistness and zucchini undetectable! Excellent recipe even with amendments.

    - Barbara on August 21, 2016 Reply
  • 5 stars

    It’s Sunday morning and I’m craving chocolate zucchini bread. Low and behold I come across Once Upon a Chefs recipe for chocolate zucchini bread. I had all ingredients. I divided between 4 small loaf pans. Two plain, then added chopped walnuts and flaked coconut. It was delicious! My husband also loved the cake. Will freeze all except for for one and take to my grandson birthday party today. Thanks so much:)

    - Alicia on August 21, 2016 Reply
  • Hi there,
    I love your recipes! I wanted to try this one to use up some zucchini I have and didn’t want to make an extra trip to the store. I also wanted to make it a bit healthier. Do you think it would be okay if I skipped the chocolate chips and used ghee instead of butter? Thanks in advance!

    - Ida E Sansom on August 20, 2016 Reply
    • Hi Ida, Yes and yes!

      - Jenn on August 21, 2016 Reply
  • 5 stars

    Top notch and super simple to make! Thank you!

    - Jennifer on August 19, 2016 Reply
  • Can I use yellow squash instead of zucchini?

    - Betsy on August 18, 2016 Reply
    • Hi Betsy, Yes, that should work. Enjoy!

      - Jenn on August 19, 2016 Reply
  • 3 stars

    Super crumbly. Did I mess up?

    - Holly on August 16, 2016 Reply
    • Hi Holly, did you wait at least an hour before trying to slice it? Also, is it possible you may a measuring mistake?

      - Jenn on August 16, 2016 Reply
    • I made this recipe as muffins. They weren’t super crumbly at all. My mild complaint is that they were too dense. Tasted just fine but I wouldn’t use the recipe again for muffins. Consistency just didn’t seem right for muffins. Much more cake-like.

      - Pearl on August 26, 2016 Reply
  • Hi Jenn.
    Just been reading the rave reviews for this double chocolate zucchini bread. I wonder if you could convert the recipe to grams when you have time. Thanks so much.

    - Anita Sweeney on August 5, 2016 Reply
    • Done! To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you.

      - Jenn on August 5, 2016 Reply
  • 5 stars

    Can gluten free flour be used in this recipe? I have a few friends that are gluten free and I’d love to be able to make this for them. I’ve made your recipe several times over the few years and it’s always a hit.

    - Bridgett Rode on July 20, 2016 Reply
    • Hi Bridgett, I don’t have a lot experience with gluten-free baking, but I think you could prepare this with a gluten-free baking mix like King Arthur’s or Pamela’s. Enjoy!

      - Jenn on July 21, 2016 Reply
  • 5 stars

    I made 2 loaves today using 1 1/3 cup white whole wheat flour and 2 cups all purpose flour. My loaves came out moist and with great flavor. I baked my loaves 60 minutes. Excellent recipe!

    - Roxanne Wilson on July 20, 2016 Reply
  • 5 stars

    This is an amazing recipe! Love that I can mix it by hand and use the extra zukes that seem to jump into my market basket at our local farmer’s market. I made this to take to our son who is working at a camp in the Poconos (Camp JRF) after teaching in China. I added a shake of cinnamon and a some extra chips to the top. Will bring two loaves because I know he will want to share with other staff! Thanks so much for recipes I have come to depend on . Cannot wait for the cookbook, Jenn!

    - Carol Hirsh on July 13, 2016 Reply
  • 5 stars

    Made a double batch of this bread yesterday. Its delicious, not too sweet and just the right amount of chocolate. I added walnuts to mine. Also, I didn’t have enough light brown sugar so I substituted about half of it with dark brown sugar, also, I sifted my dry ingredients since I always have issues with clumps in my cocoa. Sent a loaf to work today with my hubby. Will definitely put this one in my keeper file. Thanks!

    - Moggy on July 1, 2016 Reply
  • Hi Jennifer, can I substitute coconut oil for the butter? I tried but have not been able to get a smooth consistency when I mix in the brown sugar, even if the coconut oil is heated. If I can’t use coconut oil, is there any other substitute for dairy that I can use? Margarine?

    - Sridevi on June 5, 2016 Reply
    • Hi Sridevi, I haven’t tried this bread with coconut oil, but I noticed in the comments that few other readers have used it successfully. If you’re struggling with the coconut oil, another reader used earth balance coconut spread, so you could try that.

      - Jenn on June 6, 2016 Reply
      • 5 stars

        Hi Jennifer,
        I tried it with canola oil and with virgin coconut oil. Online research said to use 1/4 less than the butter quantity in the recipe, so I used 3/8 c of the oil. Both versions came out great, but I preferred the coconut oil because it added another subtle flavor. Everyone loves being my guinea pig on this recipe!


        - Sridevi on June 22, 2016 Reply
  • Mine was hard as rock on top but still liquid in the middle after an hour and half of baking? Where did I go wrong? Was I supposed to squeeze the liquid out of the zuccini first?

    - hilary on January 24, 2016 Reply
    • Oh no! I’m sorry it didn’t turn out well, Hilary. I’m happy to help troubleshoot. First, did you by chance make any substitutions?

      - Jenn on January 24, 2016 Reply
      • I didn’t! Compared to your pictures my batter did look quite a bit thicker prior to the addition of the zucchini. Not sure if that would affect it.

        - Hilary on January 24, 2016 Reply
        • It’s a really thick batter, so I don’t think that’s it, as long as you measured everything properly. What about your baking powder and baking soda — could they be expired?

          - Jenn on January 24, 2016 Reply
    • 5 stars

      For the rock hard on the outside, liquid on the inside:
      Could have been a pan substitution or oven issue?
      Did you use a pan with a smaller surface area and thus the batter was deeper?
      Or did you use glass – high heat transfer – instead of metal?
      Or both?
      Regardless, you could try lowering the temperature of your oven by 25 deg.
      I used a bigger (surface area) dish made of glass, but the two changes cancelled each other out. Turned out well at the same temp and time.

      - Kristy M on August 16, 2016 Reply
  • Is your Double Chocolate Zucchini Bread consider healthy??


    - sarah on December 9, 2015 Reply
    • While I definitely wouldn’t classify it as a health food, the zucchini helps to boost the nutritional value of the bread a bit. I think it could be considered a healthy indulgence :).

      - Jenn on December 9, 2015 Reply
  • 5 stars

    We love, love this recipe. We make zucchini bread multiple times every year and this is our favorited recipe by far.

    - Jenn on November 30, 2015 Reply
  • 5 stars

    Love your chocolate zucchini bread. After making it several times (with no changes to the recipe) I decided I would try adding 1/4 tsp orange extract to your recipe. Yum!!! I lucked out and found an all natural orange extract at my local grocery store. I love receiving your emails. Nancy

    - Nancy on November 13, 2015 Reply
    • Sounds delicious, Nancy. Chocolate and orange are always a good combination. So glad you are enjoying the emails ๐Ÿ™‚

      - Jenn on November 13, 2015 Reply
  • 5 stars

    YUM! It’s better than the one I used to make. Stiff batter + wet zucchini = perfect loaf (instead of that “interesting” 9×13 cake I used to bake up- always wondering if there would be that soggy swamp in the middle). This is perfect with that first cup of coffee at 4 a.m. when the dog has to go out. Next time I’ll add a little cinnamon and maybe a few nuts if I remember, but it’s just great as it is! Thanks!

    - Karen on November 13, 2015 Reply
    • So happy you enjoyed it, Karen — and glad I’m not the only one up at 4am ๐Ÿ™‚

      - Jenn on November 13, 2015 Reply
  • 5 stars

    Absolutely the best zucchini bread I ever made or tasted. Rich, moist and chocolatly.
    Try it . You will love it

    - Selma Tannenbaum on October 29, 2015 Reply
  • 5 stars

    Just wanted to say I followed the recipe exactly and this loaf turned out wonderfully! It was moist, dense and had a great flavor! Thanks for the recipe!

    - Joanna on October 11, 2015 Reply
  • 5 stars

    Everyone loved this one too!

    - Julie on October 8, 2015 Reply
  • 5 stars

    It was fabulous tasting

    - Louise on October 4, 2015 Reply
  • 5 stars

    This bread was so delicious! I served it at my son’s wedding reception. Thank you!

    - Pat Manning` on September 23, 2015 Reply
  • 5 stars

    Just made this exactly according to the recipe and it’s delicious!
    What’s the best way to store quick breads/loaf cakes? Room temperature on the counter, or in the fridge? Wrapped in foil or ziplock bag? (Assuming it doesn’t get eating in the next day or so!)

    - Sara on September 14, 2015 Reply
    • Hi Sara, It’s best wrap in foil and leave on the counter. So glad it turned out well ๐Ÿ™‚

      - Jenn on September 15, 2015 Reply
      • Would it be ok to wrap in parchment paper? I’m an aluminum foil a phobic ?
        Thanks, cooknwoman

        - Susie on August 20, 2016 Reply
        • Yes that’s fine, Susie. Enjoy!

          - Jenn on August 21, 2016 Reply
  • 5 stars

    AMAZING recipe. I’ve made this a couple of times…and even the toughest of critics LOVED it! This is going in my recipe book. THANK you for sharing. ๐Ÿ™‚

    - Sandra C on September 11, 2015 Reply
    • 5 stars

      PS I used whole wheat flour the second time…and it was still amazing!

      - Sandra C on September 11, 2015 Reply
  • 5 stars

    In my opinion this is the only way to eat zucchini! This recipe yields a moist chocolate loaf which is a nice change from banana. I have made this recipe twice and actually substituted raisins for the chocolate chips the second time just out of curiosity. The raisin version was a hit too. Great recipe! Thanks!

    - Delada on September 2, 2015 Reply
  • 5 stars

    Doubled the recipe, but cut the sugar to just over 1 cup. Didn’t miss it! Made 2 loaves. They are so good. Will they last till Friday when my grandson arrives!

    - Katyj on August 31, 2015 Reply
  • 5 stars

    This bread is incredible. I have so much zucchini and I make this bread and give it away to all my friends and family. I even have 2 loafs in the freezer right now. Hopefully I can keep them away from my family for a few weeks.

    - Melodie on August 27, 2015 Reply
  • 5 stars

    I made your recipe first and then made my older standby chocolate zucchini bread recipe, it uses white sugar, melted semi sweet chocolate instead of chocolate powder and oil instead of butter is just a bigger recipe and yields two loaves instead of one. This will be my new go to recipe. I may experiment with adding the melted chocolate to it as well making it triple chocolate.

    - Lizzie McNett on August 27, 2015 Reply
  • 5 stars

    I was recently gifted a very large zucchini. Having never made zucchini bread before, I started with this recipe, as I have used several of your other bread recipes, including all of the banana bread ones, before with great success. The double chocolate zucchini bread was fantastic. Not too sweet, but just enough chocolate that my three year old son gobbled it up. As I had a great deal of extra zucchini, I made a double batch, and used half for the bread and the other half for one dozen muffins, as I find muffins are ideal for freezing for later use. As with every recipe from this site that I have used, I love this recipe!

    - Megan on August 27, 2015 Reply
  • 5 stars

    Just made this recipe into muffins and it was fantastic!!! I doubled it and substituted the butter for 1/2c of coconut oil and 2 bananas, and used agave syrup in place of the sugar (lowered the amount by about 1/4c for the double recipe). It turned out so moist and chocolatey…absolutely fantastic!! As some others said…not over baking is the key! YUM!

    - Vanessa on August 27, 2015 Reply
  • 5 stars

    I’ve made this recipe multiple times in the last two years and it’s always a hit. A few weeks ago I made it and it was too dry. I wondered what I did wrong, well I cooked it too long. I made the mistake of thinking that because my tester came out with chocolate on it that it needed more time, I had forgotten to take into account the melted chocolate chips. So now it’s an hour in my oven and that’s it. It’s amazing! It doubles well too! Again thanks for this awesome way to use up my zucchini’s!?

    - Bridgett on August 19, 2015 Reply
  • 5 stars

    Excellent! My family gives this a thumbs up!

    - Mrs T on August 18, 2015 Reply
  • 5 stars

    I made this yesterday and it turned out excellent, so moist and chocolatey. I was able to use my danish dough whisk to stir everything together and it worked like a charm. Do you know if i can bake this in my smaller loaf pans? And how long would I bake it for? Thank you for this excellent recipe.

    - Penny on August 15, 2015 Reply
    • Hi Penny, So glad you enjoyed! You can definitely bake in smaller loaf pans. The cook time will depend on the size of the loaves but I’m guessing 35-40 min.

      - Jenn on August 19, 2015 Reply
  • 5 stars

    It is zucchini season up here in the Pacific Northwest. It seems like everyday, some zucchini shows up at the office. I had seen this recipe online and thought this would be a good way to use some of these squash.
    It is a good recipe. It is easy, uses common pantry ingredients. I have followed the recipe exactly twice but with one small twist on the loaf I just made. I sprinkled the top with sugar. Not a lot but enough to see that sugar was added before I put it in the oven. I am just about to take it out and cannot wait to share with friends.

    - Jill T. on August 11, 2015 Reply
  • 5 stars

    I made the recipe into 12 muffins last night and it was superb! I checked at 20 mins and the were still wet but 25 was perfect.
    This recipe is a keeper for sure.
    Thank you for your amazing website. I have never reviewed before but have made numerous recipes that have all been amazing.

    - Gemma on August 11, 2015 Reply
    • Thanks for leaving a review, Gemma! Glad the muffins turned out well.

      - Jenn on August 11, 2015 Reply
  • can i make these into muffins if so changes in temp or time?

    - sandi on August 8, 2015 Reply
    • Hi Sandi, Yes — I’d start checking at 20-25 min. Oven temp will be the same. Please let me know how they turn out ๐Ÿ™‚

      - Jenn on August 10, 2015 Reply
      • thanks I will!

        - sandi on August 12, 2015 Reply
  • 5 stars

    I don’t understand why some reviewers said the theirs came out dry. This was so moist and delicious. I am diabetic so I avoid sugar like the plague but I bake for my friends, plus I had so many zucchinis from my garden. My friends and their children thought it was the best they’ve had in a long time.

    - Marie on August 7, 2015 Reply
  • 5 stars

    Delicious! Easy to make and turned out perfectly. Everyone loved it.

    - Jen on August 3, 2015 Reply
  • 5 stars

    This is fantastic!! Not too sweet and just enough chocolate! Thank you – I love your recipes!

    - Stacy on August 1, 2015 Reply
  • 2 stars

    I found this bread to be dry and bland. Other recipes call for honey or buttermilk and cinnamon and much less brown sugar and I have had much tastier results.

    - Gary on July 28, 2015 Reply
  • 5 stars

    Follow-up to my question: I decided to go ahead and make the recipe with yellow summer squash and my husband and my neighbor tell me it is awesome.

    - Arlene on July 25, 2015 Reply
  • I have not made the recipe because I am not sure if it will work with yellow summer squash. My neighbor gives me a lot of it. Have you tried it with the yellow squash and does it work? Thank you.

    - Arlene on July 25, 2015 Reply
    • Hi Arlene, Yes, it should work.

      - Jenn on July 26, 2015 Reply
  • the zucchini bread did not have any flavor i would never make this recipe again!

    - samantha on July 24, 2015 Reply
  • 1 stars


    - Julie on July 22, 2015 Reply
  • 5 stars

    Perfect! I am very picky with the recipes I’m trying. When I saw the tested and perfected I gave it a try…My 2 year old daughter has a particular taste for food and according to her taste this is the best! Thank you. For people searching for the perfect recipe for zucchini, I promise this is perfect!

    - [email protected] on July 22, 2015 Reply
  • Has anyone tried this recipe as muffins/cupcakes? Any suggestions if you have?

    - Kai on July 20, 2015 Reply
  • 3 stars

    Made this today and had some for supper. Was pleased how it looked but I found it a little dry. The other reviews mentioned how moist there’s were so what do you think happened.

    - Deborah on July 17, 2015 Reply
    • Hi Deborah, So sorry you found it a little dry. Did you use the spoon and level method to measure the flour? Did you make any substitutions?

      - Jenn on July 17, 2015 Reply
  • 5 stars

    My only problem was even though I own 12 loaf pans of various sizes not one fit the dimensions you gave.

    - T. Spake on June 17, 2015 Reply
    • What is the closest you have?

      - Jenn on June 18, 2015 Reply
  • 4 stars

    Nice flavour. I had to add about half a cup of milk in increments to get the flour to incorporate. Other loaves I’ve made recently have milk already in the recipe, perhaps this one should have it too?

    - Johanna on June 5, 2015 Reply
    • Hi Johanna, I know the batter seems very thick but that’s because there is a ton of water in the zucchini — as it cooks, it all works out ๐Ÿ™‚

      - Jenn on June 11, 2015 Reply
  • 5 stars

    LOVE. IT. I made your recipe one evening, pulled it out the oven to cool and went to bed. The next morning, half of the loaf was gone! My husband says it is hands down the best dessert he’s ever had. Thank you for this wonderful recipe!

    - Linda on May 25, 2015 Reply
  • 5 stars

    I have made the zucchini bread many times. I reduced the sugar by about 1/4 cup. After making it the first time, I processed most of the zucchinis from my garden in baggies containing 2 cups of shredded zucchinis just for this recipe.

    - Renรฉe Finlayson on March 23, 2015 Reply
  • This recipe has become a family favorite and I have shared it with many people. No one can believe it’s actually zucchini bread. It has such good cocoa flavor, texture and moistness.

    - Linda P on March 20, 2015 Reply
  • 5 stars

    Made this today and it tastes so good!
    Although I did replace the butter with some earth balance coconut spread and can’t wait to make it again!

    - Jill on January 8, 2015 Reply
  • 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
    • To Cherie: I know this is coming 3 yrs after your review comment/question, but I too have non-celiac gluten sensitivity, and have become pretty proficient with baking GF. I strongly recommend you google Gluten Free and More ( and subscribe to the magazine. It is a treasure trove of everything important to anyone needing to follow GF diets. Many recipes, articles, product reviews, substitutions, etc. Even recipes for making your own flour blends. GREAT sandwich bread recipe (google Champion Sandwich Bread). Incredible meal recipes (like Cuban Stew!), salads, etc. Hope this suggestion helps.

      - Iris on August 10, 2017 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! ๐Ÿ™‚

    - 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! ๐Ÿ˜‰

    - 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. 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 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 ๐Ÿ™‚ 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 wrongโ€ฆmy friends still liked the taste of it, despite it being kind of dense and gluey! ๐Ÿ™‚ Will report back when I try againโ€ฆhopefully 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 ๐Ÿ™‚

    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 ๐Ÿ™‚

    - 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. ๐Ÿ™‚

    - 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 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.


    - 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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