Double Chocolate Zucchini Bread

Approx. Time:

15 min prep • 55 min bake • 1 hr 10 min total

Servings:

10 to 12 slices

Moist, fudgy, and loaded with rich chocolate flavor — this Double Chocolate Zucchini Bread is the perfect way to sneak veggies into a sweet treat! You’d never guess there’s zucchini inside, but it keeps the bread extra soft and tender while adding a boost of nutrition. With cocoa powder and melty chocolate chips in every bite, this quick bread is a family favorite for breakfast, snacks, or dessert.

This recipe is simple to make, freezer-friendly, and a great way to use up garden zucchini. Pair it with a cup of coffee in the morning or enjoy it warm with a scoop of vanilla ice cream for the ultimate indulgence.

Why You’ll Love This Recipe

Extra Moist & Fudgy: Thanks to zucchini, Greek yogurt, and just the right balance of cocoa.
Double the Chocolate: Cocoa powder + chocolate chips in every bite.
Kid-Friendly: A sneaky way to add veggies that even picky eaters will love.
Simple Pantry Ingredients: You probably already have everything on hand.
Freezer-Friendly: Bake once, enjoy now and later.

Ingredients:

Order with Instacart

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp cinnamon
3 large eggs
½ cup maple syrup
¼ cup brown sugar
1 cup Greek yogurt
¼ cup vegetable oil
1 tsp vanilla extract
1 ½ cups grated zucchini (about 1 medium)
¾ cup semi-sweet chocolate chips

Instructions

Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
In a large bowl, whisk eggs, granulated sugar, and brown sugar until smooth. Stir in Greek yogurt, oil, and vanilla extract.
Add the dry ingredients to the wet mixture, stirring until just combined (do not overmix).
Fold in grated zucchini and chocolate chips.
Pour batter into the loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
Optional: sprinkle extra chocolate chips on top before baking for a bakery-style finish.

Estimated Nutrition

Per slice, based on 12 slices:

‍(Macros are approximate and may vary based on ingredients used.)

About the author

Why I Share These Recipes With You

“Food is how I connect with my culture, with others, and with myself. I started The Sweet Spot Done Right to help others do the same: discover new flavors, celebrate where they come from, and make something meaningful in their own kitchen.

I want to make global cooking simple, healthy, and fun for everyone.”