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–+ servings
Two slices of double chocolate zucchini bread on a white plate
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4.84 from 6 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 Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 674kcal
Author: Julie Evink

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

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!

Video

Notes

  • 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.

Nutrition

Calories: 674kcal | Carbohydrates: 98g | Protein: 11g | Fat: 28g | Saturated Fat: 20g | Cholesterol: 66mg | Sodium: 504mg | Potassium: 303mg | Fiber: 4g | Sugar: 60g | Vitamin A: 200IU | Vitamin C: 5.7mg | Calcium: 109mg | Iron: 3.5mg