This ridiculously fudgy Double Chocolate Zucchini Bread is made with cocoa powder and loaded with chocolate chips. And bonus: it has less fat and sugar than you’d imagine!!!

slice of double chocolate zucchini bread loaf on parchment paper

Easy Double Chocolate Zucchini Bread

Since I was a wee one I’ve been obsessed with zucchini. And I can’t really tell you why… I’ve just loved it forever.  Some of my favorite ways to prepare zucchini are:

  • Lightly battering it in flour and pan frying it
  • Grilled over an open flame
  • In fritter form
  • OBVIOUSLY zucchini noodles
  • As little boats with sautéed summer vegetables and parm inside

double chocolate zucchini bread with a slice and chocolate crumbs

But without a doubt, my favorite way to prepare zucchini is as zucchini bread. It’s more subtle than banana bread, and in my opinion, WAY better. It’s soft, pillowy, moist, and interestingly enough, you don’t need that much oil/butter in it to make it taste delicious.

chocolate zucchini bread on an angle with a slice cut out and a knife

This Double Chocolate Zucchini Bread is no exception. It’s insanely moist and SO chocolatey. And as Sofi exclaimed: “you can’t even tell it has zucchini in it!”

double chocolate zucchini bread topped with chocolate chips on a wire rack with parchment paper

How to Make Double Chocolate Zucchini Bread

One of my favorite things about this chocolate zucchini bread is how incredibly easy it is. The batter comes together in under 10 minutes. Pop it in the oven, and 45 minutes later you’ll be eating an impossibly fudgy, decadent, chocolate bread that you’d never know had vegetables in it.

double chocolate zucchini breadi in all clad loaf pan

I baked this bread in All-Clad’s 1 pound loaf pan, which is the perfect size for a full serving of quick bread. It is part of All-Clad’s 5 piece bakeware set, which also comes with a cooling rack, an 8×8 pan, and a 9×13 pan. The entire set is outfitted in a ceramic-enforced nonstick finish, which makes releasing baked goods supremely easy. I have baked in both the 8×8 square pan and this loaf pan multiple times, and there is no need for using a baking spray or parchment paper. Your brownies, bars, and loaves come out cleanly every time, which given how much I bake is a huge win!

chocolate zucchini bread on loaf pan on wire rack

As for the size of this loaf pan, typical loaf pans are about 1.5 pounds and have a wider base, which means that often you have to double a quick bread recipe in order to not have your quick bread look more like a brick than a loaf. So All-Clad’s 1 pound loaf pan is all I bake my quick breads in now.

silicone baking tools with ingredients for chocolate zucchini bread

shredded zucchini going into bowl full of batter       cocoa powder being stirred

Oh and how could I almost forget!, check out these brand new silicone baking tools from my friends at All-Clad. They come in every size you’d need, and range from softer (for scooping the last drop of batter from your bowl) to harder (for cooking eggs). They made whipping up this chocolate zucchini bread a total breeze.

chocolate zucchini bread being sliced straight on

Alright, friends. Cannot wait to hear what you think of THE Double Chocolate Zucchini Bread 😉


Double Chocolate Zucchini Bread

slice of double chocolate zucchini bread loaf on parchment paper

This ridiculously fudgy Double Chocolate Zucchini Bread is made with cocoa powder and loaded with chocolate chips. And bonus: it has less fat and sugar than you’d imagine!!!  

  • Author: Sarah | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf 1x
  • Category: Quick Bread
  • Method: Oven
  • Cuisine: American


  • 1 ½ cups zucchini, shredded and pressed
  • ¼ cup greek yogurt
  • ¼ cup vegetable oil
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs, room temperature
  • ¾ cup all purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips, divided


  1. Preheat the oven to 350°F. 
  2. Using a cheese grater, finely grate the zucchini over a paper towel. Wrap the zucchini in the paper towel, press the zucchini to release some of the moisture. Don’t completely dry it out, but press firmly on it to dry out any excess moisture. Firmly press the zucchini into a measuring cup to measure out 1 ½ packed cups. If you need to grate more zucchini, repeat the process.
  3. In a large mixing bowl, combine the greek yogurt, oil, and brown sugar. Use a whisk to beat until combined. Add the vanilla and eggs one at a time, whisking between addition. Stir in the zucchini and set aside.
  4. In a separate bowl combine the flour, cocoa powder, baking soda, baking powder and salt. Stir in the wet ingredients into the dry ingredients until combined and no lumps of flour remain. Fold in ⅔ cup of chocolate chips, setting the other third aside for the top of the bread.
  5. Pour batter into your AllClad nonstick loaf pan and sprinkle the top with remaining chocolate chips. Bake for 45 minutes, or until the bread springs back when you touch it and a knife inserted into the middle comes out clean.

Keywords: zucchini bread, chocolate zucchini bread, healthy zucchini bread, chocolate chip zucchini bread

This post is sponsored by All-Clad. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!



OMG – got have this!!!!


What can I sub for the 1/4 cup yogurt to make it non-dairy? Thanks!

Sofi | Broma Bakery

Hey Diane! You could sub a nondairy yogurt like coconut milk yogurt or almond milk! Hope this helps 🙂


Quick question…what are the dimension of the pan for this recipe? I have several different sizes but not sure what the weight capacity is for each. Thanks! Looking forward to baking this zucchini bread.


This looks absolutely divine! Easily the darkest chocolate color I’ve ever seen in a zucchini bread. Seriously can’t wait to try it tonight!


What kind of cocoa powder did you use?! Thanks!

Sofi | Broma Bakery

We use Rodelle’s cocoa powder! Their cocoa powder is our absolute favorite!

Himanshu Thakur

I do follow some other bakers, many do share their recipes. but I am impressed with a recipe that you shared. Very easy and interesting.Thanks for sharing

Sofi | Broma Bakery

Hey Himanshu! That’s so sweet of you! Thank you <3


1. Ingredients call for zucchini to be shredded but Directions talks about grated zucchini.

2. What size is 1-lb loaf pan?

3. Really only 1/2 cup sugar?


Sofi | Broma Bakery

Hey Diane!

1. We use shredded and grated interchangeably! When you grate the zucchini we call it shredded 🙂 Sorry for that confusion!
2. A 1 lb loaf pan is generally 8.5″ x 4.5″ x 2.75″
3. Yes! It’s a dark chocolate loaf cake. If you want it to be sweeter you can always up the sugar, but we found 1/2 cup kept it sweet enough for us (and we like things sweet).

Let me know if you have any other questions!


Finally made this last night & it’s great! Made dairy-free with Kite Hill Greek yogurt & Enjoy Life semi-sweet choco chips. Had it for dessert with So Delicious Salted Caramel Cluster cashew milk ice cream. Ahhhhmazing combo!

Sofi | Broma Bakery

Yummy! Sounds delicious 🙂


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