Rich and Fudgy Chocolate Zucchini Bread
Inside: Get a recipe for double chocolate zucchini bread, made with cocoa powder and chocolate chips.

I don’t have the garden space to grow zucchini. Seriously, have you seen how big those plants get? But luckily I have a neighbor who will trade zucchini for peaches–and I recently bought 50 pounds of them.
And as much as I enjoy sautéed or grilled zucchini, I have to admit that my first thought upon receiving a fresh garden zucchini is zucchini bread.
When I made this Fudgy Chocolate Zucchini Bread last week for my family, we ended up eating the entire loaf in a day. Which I am not proud of. But which goes to show how irresistible it is.

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This recipe is a riff on my mom’s zucchini bread recipe, which I grew up eating. Here are the changes I made:
- Cut the oil in half and swapped in plain yogurt
- Decreased the sugar by a quarter, and it’s still sweet
- Subbed in white whole wheat flour
- Added cocoa powder and chocolate chips

Ingredients for Chocolate Zucchini Bread
- Large eggs
- Plain yogurt, I used Greek yogurt
- Vegetable or canola oil
- White whole wheat flour or whole wheat pastry flour
- Sugar
- Cocoa powder
- Cinnamon
- Baking soda
- Salt
- Baking powder
- Chocolate chips + 2 tablespoons: I recommend using mini chips
- Shredded fresh zucchini

How To Make Chocolate Zucchini Bread
Preheat oven to 350 degrees and butter and flour a loaf pan (or use cooking spray).
Combine eggs, yogurt, and oil in a mixing bowl and blend well. Add flour, sugar, cocoa powder, cinnamon, baking soda, salt, and baking powder and blend. Batter will be thick.
Add 1/4 cup chocolate chips and zucchini and stir until well combined.
Pour batter into pan. Sprinkle 2 tablespoons chocolate chips on top of loaf. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
Set pan on a wire rack and let rest for 15 minutes. Slide a knife around the edges to loosen loaf from pan. Carefully turn out loaf onto wire rack and cool.

Questions About Chocolate Zucchini Bread
Help! My loaf was too wet.
To prevent a soggy loaf, squeeze out extra moisture from the zucchini after you shred it. The easiest way is to put the shredded zucchini in a colander and press it with the back of a spoon to squeeze out excess moisture.
Can I use defrosted frozen zucchini?
Yes, but you’ll definitely want to squeeze out excess liquid before folding it into the batter.
Can you taste the zucchini?
Nope, it blends right in and has more of a deep, fudgy flavor than anything else.
Can I use coconut oil instead of canola?
Yes, you can swap in melted coconut oil for the canola/vegetable oil.
Can I make these into muffins instead?
Yes! Here’s how: Line muffin tin with paper liners. Spoon batter into muffin cups, about 2/3 full. Sprinkle tops with reserved chips. Bake 15-20 minutes or until muffin springs back when gently pressed. Makes about 16 muffins.
More Zucchini Recipes
- Whole Wheat Zucchini Muffins with Crunchy Sunflower Seed Topping
- Blueberry Lemon Zucchini Muffins (or Loaf)

Fudgy Chocolate Zucchini Bread
Ingredients
- 2 eggs
- 1/2 cup plain yogurt, I used Greek yogurt
- 1/2 cup vegetable or canola oil
- 1 1/2 cups white whole wheat flour*
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup chocolate chips + 2 tablespoons
- 1 1/2 cups shredded fresh zucchini
Instructions
- Preheat oven to 350 degrees and butter and flour a loaf pan (or use cooking spray).
- Combine eggs, yogurt, and oil in a mixing bowl and blend well. Add flour, sugar, cocoa powder, cinnamon, baking soda, salt, and baking powder and blend. Batter will be thick.
- Add 1/4 cup chocolate chips and zucchini and stir until well combined.
- Pour batter into pan. Sprinkle 2 tablespoons chocolate chips on top of loaf. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Set pan on a wire rack and let rest for 15 minutes. Slide a knife around the edges to loosen loaf from pan. Carefully turn out loaf onto wire rack and cool.
Notes
*You can also use whole wheat pastry flour
To make muffins instead: Line muffin tin with paper liners. Spoon batter into muffin cups, about 2/3 full. Sprinkle tops with reserved chips. Bake 15-20 minutes or until muffin springs back when gently pressed. Makes about 16 muffins.
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Nutrition Information:
Yield: 12 slices Serving Size: 1 sliceAmount Per Serving: Calories: 167Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 230mgCarbohydrates: 29gFiber: 3gSugar: 16gProtein: 6g