Double Chocolate Zucchini Bread
Double Chocolate Zucchini Bread with a cinnamon sugar topping is perfectly sweetened, richly flavored, super moist, and easy to make. It’s the perfect excuse for eating your dessert for breakfast! This is also a great way to use up all that zucchini you’ve got lying around the kitchen!
EMAIL ME THE RECIPE!
Enter your email below and we'll send this recipe to your inbox. Plus, enjoy exclusive content!
Chocolate zucchini bread is hands-down one of my favorite ways to sneak in veggies while still feeling like I’m having a treat. This double chocolate version is decadent, tender, and topped with the most irresistible cinnamon-sugar crunch. Honestly, it’s the kind of recipe that makes you look forward to that extra zucchini sitting in the fridge! I’ve been making this for years, and every time, it disappears faster than I can slice it—my family can’t get enough. Trust me, once you try it, you’ll want to keep zucchinis around just for this quick bread!
I made this chocolate zucchini bread. Wonderful. I doubled the recipe. I have lots of zucchini to use. Kids loved it. As always you never disappoint. Your recipes are spot on every time.
— Pam
Ingredients needed
This chocolate zucchini bread recipe is packed with wholesome goodness! It uses just a touch of coconut oil instead of butter, is loaded with zucchini (without tasting like it!), and has less sugar than most zucchini bread recipes. Whole wheat pastry flour works beautifully here for a soft, tender texture. Here’s everything you’ll need to make it:
- Flour. For a soft, tender texture, we recommend using all-purpose flour, whole wheat pastry flour or white whole wheat flour. To make this gluten free, use a 1-to-1 gluten-free flour. My favorite is this one from Arrowhead Mills.
- Cinnamon. Gives a nice, warm flavor.
- Unsweetened cocoa powder. Be sure to use a high quality dutch-process unsweetened cocoa powder for the ultimate rich chocolate flavor.
- Baking staples. For flavor, texture and to help the bread rise, don’t forget the vanilla extract, baking soda & salt.
- Oil. Any oil will work, from vegetable oil or canola oil to olive oil. If you use coconut oil, melt and cool it first.
- Brown sugar. Adds sweetness, and using light brown sugar, rather than white granulated sugar gives it a really moist texture.
- Eggs. Helps bind, provide richness, tenderize, and give structure to the bread.
- Greek yogurt. Makes the inside super moist and adds a boost of protein. Feel free to sub with sour cream.
- Grated zucchini. The star ingredient! You’ll need to grate 1 large zucchini and strain it from the water, but there is no need to squeeze out all of the moisture.
- Chocolate chips. Feel free to use any chocolate chips that you like, but we do recommend mini chocolate chips for better dispersion, so there is chocolate in every bite. I like to use semi-sweet chocolate chips to not overwhelm the flavor.
Double Chocolate Zucchini Bread
Ingredients
- 1 cup all-purpose flour , (whole wheat pastry flour or white whole wheat flour would work too)
- 1 teaspoon cinnamon
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup melted and slightly cooled coconut oil, any oil will work
- 2 large eggs, at room temperature
- 3/4 cup packed light brown sugar , (or a brown sugar/spenda blend and adjust amount according to package instructions)
- 1 teaspoon pure vanilla extract
- 1/4 cup Greek yogurt or sub with sour cream, (low fat or fat free will work fine)
- 1 1/2 cups (about 1 large) packed and shredded zucchini, (you do not need to squeeze out moisture)
- 1/2 cup mini chocolate chips
Optional topping:
- 1 tablespoon light brown sugar, (or a brown sugar/spenda blend)
- 1/2 teaspoon cinnamon
EMAIL ME THE RECIPE!
Enter your email below and we’ll send this recipe to your inbox. Plus, enjoy exclusive content!
Instructions
- Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan and set aside. Mix topping ingredients (if using) and set aside. In a medium bowl, whisk together the flour, cinnamon, cocoa, baking soda and salt. Set aside.
- In a stand mixer or using a hand mixer, beat together oil, sugar and eggs for about 1-2 minutes until slightly fluffy. (This can be done without a mixer, but is easier using one.) Add vanilla and Greek yogurt and continue to mix.
- Fold in the shredded zucchini to wet ingredients. Add in the dry flour ingredients. Stir until just combined (do not overmix) and lastly fold in the chocolate chips. (I did not use the mixer for combining dry and wet ingredients, as you do not want to overmix.)
- Transfer batter into prepared loaf pan. Sprinkle the topping over the top of batter. Bake for 45-55 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Oven temperatures vary, so just make sure to start checking at 45-50 minutes.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Notes
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
How to make chocolate zucchini bread
The main reason this chocolate loaf bakes up so moist and tender is due to the plentiful zucchini that’s shredded finely and not drained. Here’s the simple process:
For printable instructions, reference the recipe card above.
Step 1. Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan or line with parchment. Mix the cinnamon-sugar topping and set aside. In a medium bowl, whisk together flour, cinnamon, cocoa powder, baking soda, and salt.
Step 2. Using a stand mixer or hand mixer, in a large bowl, beat together melted coconut oil (or another oil), sugar and eggs for about 1-2 minutes until slightly fluffy. (You can stir by hand, but it’s easier using a mixer.)
Step 3. Add the teaspoon vanilla extract and Greek yogurt and continue to mix until smooth.
Step 4. Fold in the shredded zucchini to wet ingredients.
Step 5. Add the flour mixture into the zucchini mixture. Stir until just combined (do not over-mix)
Step 6. Gently fold in the chocolate chips. (Do NOT use the mixer for combining dry and wet ingredients, as you do not want to over mix.)
Step 7. Pour batter into prepared loaf pan.
Step 8. Sprinkle the cinnamon/sugar over the top of the batter.
Step 9. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want gooey batter. Oven temperatures vary, so just make sure to start checking at 45-50 minutes.
Step 10. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire rack until slightly warm. Cut into slices and enjoy.
Helpful tips
Here’s a list of our best tips & tricks for baking zucchini bread with chocolate chips:
- Preparing the pan. To prepare your loaf pan, I recommend spraying it with a nonstick cooking spray and then dusting it with flour. It really adds something special to the outside of the bread. However, if you’d like to line it with parchment paper, that works too.
- Measuring the flour. When baking, it’s important to have the correct measurement of flour. Lightly spoon the flour (don’t pack) into a measuring cup and without shaking the cup, use the straight side of a butter knife or other straight edge to level off the top.
- Don’t overmix the batter. Combine the wet and dry ingredients by gently stirring them together and mix just until moistened. Over-mixing the batter can produce tough baked goods. For more info, read this guide on overmixing.
- Topping. The cinnamon sugar topping is optional. It’s seriously so delicious, though!
- Avoid chocolate chips sinking. To prevent the chocolate chips from sinking to the bottom of the bread, toss them in a little flour before mixing them into the batter. This will help suspend them in the batter. If you’re not using the topping, I would also reserve a handful of chocolate chips to sprinkle over the top of the batter before baking.
Frequently asked questions
No, there is no need to peel the skin off of the zucchini before grating it and adding it to the batter. The skin on a zucchini has great nutrition, is very thin and will melt into the bread, so peeling is just an unnecessary step.
Zucchini is an incredibly moist vegetable, which is what helps to make this bread so deliciously moist without too much oil. Some recipes suggest squeezing out excess liquid before adding the zucchini to the batter. For this recipe, you don’t have to squeeze it, but if it seems too wet, lightly blot it with a paper towel to remove excess moisture. You want it slightly damp, not dripping, for the perfect texture.
To prevent the bread from falling in the middle, be sure not to over-mix the batter once you add the flour. It’s also best to keep the oven door closed the entire time the bread is baking. Before removing from the oven, make sure it is fully cooked by inserting a toothpick. If it is undercooked, it may sink in the middle.
If you don’t have a utensil to grate the zucchini with, try using a food processor to dice the zucchini into smaller pieces or use the grating attachment to create shreds.
Storage recommendations
Chocolate zucchini bread is amazing when it’s still warm, straight out of the oven, but it also works to make it ahead of time because it stores really well! Be sure to allow it to cool completely before storing.
- Room temperature storage. This bread will keep for 3 days on the counter at room temperature, if it lasts that long!
- Refrigerator storage. When stored in the fridge, in an airtight container or resealable bag, it will keep well for up to 1 week.
- Freezer storage. First, wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag that has been labeled with the date. It will keep fresh for 3 months in the freezer.
- Reheating. If frozen, thaw overnight in the refrigerator, and then let it come to room temperature before serving. Or microwave for 20-30 seconds.
Other delicious zucchini recipes to try
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
If doubling, would I double ALL ingredients?
yes!
So delicious!! I’ve never made zucchini bread before and this was so dang good!
You really weren’t lying about this tasting like chocolate cake! It’s so yummy!
This bread is delicious! A chocolate lovers dream! So moist and chocolaty tasting.
I made this cake and I can confirm it is indeed delicious! Will for sure make again!
Wow, this turned out awesome! Definitely a keeper!
We made this for our family Easter party and it was delicious! Everyone loved it! This is definitely a keeper recipe to make again.
Everything about this is amazing. Comes out perfect!
Another exceptional recipe! No changes made, this was a hit with my family. Thank you for such wonderful recipes!
I couldn’t decide between making this bread or the zucchini brownies, but I made the right choice because it tastes like a brownie in bread form! The texture is incredible.
THIS WAS THE BOMB, SO GOOD! I’ve made a lot of your muffins and loaves and this is definitely one of my favourites. So moist and chocolatey.
This bread is amazing — like chocolate cake and stayed moist in the fridge all week.
Oh my gosh, this was heavenly! Such a great way to have a healthier afternoon snack!
This bread is heavenly, thank you so much! In fact, it tasted like a brownie, with a, gooey center and a delicious crust.
This bread was so rich, fudgey and delicious!!!! It wasn’t super sweet, which I actually prefer. Definitely gonna be making this again!!
Another awesome recipe, thank you. You are the best! Will be making this again and again.
Loved this recipe!
Made this and everyone loved it. Will definitely make again! Thx
Just made this…. YUM!!! 50 minutes was perfect.
Made this yesterday and so delicious. It’s definitely more a cake than a bread! Haha my children sure thought so anyway. They had no idea zucchini was in it ;).
Easy to follow instructions. Readily available ingredients and the BEST zucchini bread ever!
Five of us ate the whole loaf! Thank you for the wonderful recipe. My family has already requested another loaf.
I made this. Wonderful. I doubled the recipe. I have lots of zucchini to use. Kids loved it. As always you never disappoint. Your recipes are spot on every time.
Just made this and the whole family loves it! Hopefully it’s not all gone by tonight.