Double Chocolate Zucchini Bread

Mix up your favorite Zucchini Bread by making it loaded with chocolate. This Double Chocolate Zucchini Bread is rich, fudgy and full of sweet chocolate flavor with a delicious cinnamon sugar crust.

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When I was younger, I didn’t think zucchini bread was anything special.

During this time of the year, I’m slightly obsessed with all things zucchini, sweet and savory, and as such, this Double Chocolate Zucchini Bread, Chocolate Zucchini Cake, Pineapple Carrot Zucchini Bread, Crumb Apple Zucchini Bread and Lemon Zucchini Bread make an appearance in the kitchen fairly often.

Why this recipe works:

• It has a perfectly delicious sugary topping.
• So rich, moist, and fudgy from the shredded zucchini.
• Bakes evenly from the extra moisture in the zucchini.
• It’s freezer friendly, which is perfect because it makes two loaves. Freeze one for later or share it with a friend. It’s up to you!

Ingredients Needed

• Vegetable oil
• Greek yogurt, plain or vanilla
• Eggs
• Brown sugar
• Granulated sugar
• All purpose flour
• Cocoa powder (not dutch processed)
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Espresso powder (optional)
• Brewed coffee (or water)
• Shredded zucchini
• Vanilla extract
• Chocolate chips

If you prefer to skip the espresso powder you can. We love it to really enhance the flavors, but it’s optional.

You can also substitute water for the brewed coffee if you prefer.

Steps to Prepare

• First, mix the vegetable oil and greek yogurt in mixing bowl. Add in the brown sugar and granulated sugar mixing until just combined.
• Stir in eggs, one at a time, until combined.
• Sift the flour, cocoa powder, baking soda, baking powder into wet ingredients and stir until mixed.
• Mix in salt, cinnamon and espresso powder to mixture then add brewed coffee, shredded zucchini and vanilla extract.
• Stir in chocolate chips.
• Divide batter into two greased 8 x 4” baking pans.
• Mix cinnamon and sugar together and sprinkle on top of batter in loaf pans.
• Baked at 350 degrees F for 50-55 minutes or until it tests done.
• Remove from oven and cool 10 minutes then remove from pans and continue to cool on wire racks.

Equipment Needed

• 2 – 8 x 4” loaf pans
• Mixing bowl
• Sifter
• Measuring Cups
• Measuring Spoons
• Spatula
• Box Grater
• Wire racks

Tips & Tricks!

• As mentioned above, zucchini is an incredibly moist vegetable. While you do want the added moisture in the bread, you do need to slightly dry the zucchini before adding it to the batter, otherwise it will add too much moisture.
• The best way to dry out the shredded zucchini is to place the shreds on a paper towel and press/pat another paper towel on top of the zucchini a few times. This will remove any excess liquid.
• This bread calls for cocoa powder and chocolate chips. Make sure you use regular cocoa powder instead of Dutch-processed. Because of the way the leaveners react in this recipe (baking soda and baking powder), you need to use regular cocoa powder.
• The cinnamon sugar topping is 100% optional. It adds a nice crust to the outside of the bread, but it can be omitted.

FOR MORE ZUCCHINI RECIPES, CHECK OUT:

• Can’t decide between your two favorites make this Banana Zucchini Bread and combine them!
• Love the double chocolate? Double Chocolate Zucchini Muffins are a great treat!
• Maybe you want something move savory. An easy dinner is Hamburger and Zucchini Skillet!

WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:

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Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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4.80 from 5 votes

Double Chocolate Zucchini Bread

Homemade zucchini bread loaded with rich, fudgy chocolate flavor is so simple to make and when topped with a cinnamon sugar crust.

Prep:30 minutes mins

Cook:50 minutes mins

Total:1 hour hr 20 minutes mins

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Ingredients

Bread

• ▢ 3/4 cup vegetable oil
• ▢ 1 cup greek yogurt, plain or vanilla
• ▢ 3 eggs
• ▢ 1/2 cup brown sugar
• ▢ 1 cup granulated sugar
• ▢ 2 2/3 cup all purpose flour
• ▢ 1/2 cup cocoa powder (not dutch processed)
• ▢ 1 tsp baking soda
• ▢ 1/4 tsp baking powder
• ▢ 1 tsp salt
• ▢ 1 tsp ground cinnamon
• ▢ 1 tsp espresso powder
• ▢ 2 tbsp brewed coffee
• ▢ 2 cups shredded zucchini
• ▢ 1 tsp vanilla extract
• ▢ 1 cup chocolate chips

Topping (optional)

• ▢ 1/4 cup granulated sugar
• ▢ 2 tsp ground cinnamon

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Instructions

• Preheat oven to 350 degrees and grease two 8×4 bread pans well.
• In a bowl, mix vegetable oil and greek yogurt together.
• Add in brown sugar and granulated sugar, and mix until well combined.
• Add in the eggs, one at a time, and mix until combined.
• Sift in flour, cocoa powder, baking soda, and baking powder, and stir until combined.
• Mix in salt, cinnamon, espresso powder (optional).
• Add in brewed coffee or water, shredded zucchini, and vanilla extract.
• Stir in chocolate chips.
• Divide batter evenly between both bread pans.
• Mix cinnamon and sugar together and sprinkle on top of batter.
• Bake for 50-55 minutes, or until a cake tester comes out clean.
• Allow to cool 10 minutes before removing from the bread pans, and continue cooling on a wire rack.
• Slice and enjoy!

Tips

• If you prefer to skip the espresso and coffee you can, just sub coffee with water.
• As mentioned above, zucchini is an incredibly moist vegetable. While you do want the added moisture in the bread, you do need to slightly dry the zucchini before adding it to the batter, otherwise it will add too much moisture.
• The best way to dry out the shredded zucchini is to place the shreds on a paper towel and press/pat another paper towel on top of the zucchini a few times. This will remove any excess liquid.
• This bread calls for cocoa powder and chocolate chips. Make sure you use regular cocoa powder instead of Dutch-processed. Because of the way the leaveners react in this recipe (baking soda and baking powder), you need to use regular cocoa powder.
• The cinnamon sugar topping is 100% optional. It adds a nice crust to the outside of the bread, but it can be omitted.

Video

Nutrition Information

Calories: 674kcal (34%), Carbohydrates: 98g (33%), Protein: 11g (22%), Fat: 28g (43%), Saturated Fat: 20g (125%), Cholesterol: 66mg (22%), Sodium: 504mg (22%), Potassium: 303mg (9%), Fiber: 4g (17%), Sugar: 60g (67%), Vitamin A: 200IU (4%), Vitamin C: 5.7mg (7%), Calcium: 109mg (11%), Iron: 3.5mg (19%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.