This double chocolate zucchini bread is rich, moist, and deeply chocolatey, yet secretly loaded with a generous helping of shredded zucchini. The combination of cocoa powder, melty chocolate chips, and tender zucchini creates a decadent quick bread that tastes like dessert but feels a little more wholesome. I love making this all summer long when zucchini is in abundance—and honestly, it freezes so well that I make extra loaves for future cravings.

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s simple, foolproof, and incredibly satisfying. Here’s why I think it’s a keeper:

It comes together in one bowl with minimal prep
The zucchini adds moisture without any veggie flavor
It’s incredibly fudge-like and rich, thanks to chocolate chips and cocoa
It doubles beautifully and freezes well
It can be made into muffins or cupcakes for even more versatility

This is one of those recipes I never get tired of baking—or eating.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsweetened natural cocoa powder (not Dutch-process)
baking soda
baking powder
salt
espresso powder (optional, but it really boosts the chocolate flavor)
semi-sweet chocolate chips
large eggs
vegetable oil or melted coconut oil
plain Greek yogurt or sour cream
granulated sugar
pure vanilla extract
shredded zucchini (no need to peel or blot)

Directions

I start by preheating my oven to 350°F (177°C) and greasing a 9×5-inch or 8×4-inch loaf pan.
In a large bowl, I whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Then I stir in the chocolate chips.
In another bowl, I whisk the eggs, oil, yogurt, sugar, and vanilla until smooth. I pour this mixture into the dry ingredients and gently whisk it all together.
I fold in the shredded zucchini last—the batter is thick, and that’s exactly how it should be.
I pour the batter into the loaf pan and bake for 45–55 minutes, covering the top loosely with foil halfway through.
I check with a toothpick around 45 minutes; it should come out mostly clean with a few moist crumbs.
After baking, I let it cool in the pan for an hour before transferring to a wire rack to cool completely.

Servings and Timing

Yield: 1 loaf (about 10 slices)
Prep time: 15 minutes
Bake time: 45–55 minutes
Total time: Approximately 2 hours (including cooling)

Variations

Muffins: I bake these at 425°F for 5 minutes, then reduce to 350°F for another 14–15 minutes. Makes about 10–12 muffins.
Cupcakes: I fill liners 2/3 full and bake at 350°F for 19–20 minutes. Perfect for frosting afterward!
Add-ins: Chopped walnuts or pecans give a nice crunch.
Sweetener swap: Maple syrup or allulose can work if I’m adjusting for dietary preferences.
Yogurt options: I use Greek yogurt, but sour cream or even regular yogurt works great too.

Storage/Reheating

I store the bread at room temperature in an airtight container for up to 5 days, or in the refrigerator for a week. To reheat, I like to microwave a slice for about 10 seconds for that warm, melty chocolate chip experience.

To freeze, I wrap the cooled loaf tightly and freeze for up to 3 months. Thaw in the fridge overnight and bring to room temperature before serving.

FAQs

How do I shred the zucchini?

I slice off the bottom, hold the stem, and use the large-hole side of a box grater to shred. It’s quick and easy—and I don’t peel it.

Do I need to squeeze out the zucchini moisture?

Nope! I used to blot it, but I’ve learned that the extra moisture actually helps make the bread ultra tender. I just add the shredded zucchini directly into the batter.

Can I use frozen zucchini?

Yes, I thaw it first and lightly blot any excess water. It works great and is a good way to use up freezer stash.

Can I make this recipe gluten-free?

I haven’t tried it personally, but using a 1:1 gluten-free flour blend should work. Just make sure it includes xanthan gum or a binding agent.

What if I don’t have espresso powder?

I’ve skipped it before, and the bread is still delicious—but when I include it, the chocolate flavor is noticeably richer. A teaspoon of instant coffee works too.

Conclusion

This double chocolate zucchini bread is one of my go-to summer bakes that never fails to impress. It’s deeply chocolatey, incredibly moist, and a clever way to sneak in a veggie without anyone noticing. Whether I’m baking it as a loaf, turning it into muffins, or freezing extras for later, this recipe is always a winner in my kitchen.