Double Chocolate Zucchini Bread

Healthier Double Chocolate Zucchini Bread. Super soft, moist and loaded with chocolate!


Thank you Calorie Control Council for sponsoring this post. The opinions and text are all mine.

I’ve got the perfect use for all of the zucchini in your garden: Double Chocolate Zucchini Bread!

This Double Chocolate Zucchini Bread is not too sweet, loaded with chocolate, soft on the inside and super moist. It’s the perfect excuse for eating your dessert for breakfast!


I gave the zucchini bread an extra health kick by using greek yogurt instead of oil, less sugar and flax seed for extra fiber! The shredded zucchini and greek yogurt make the bread extra soft and moist.

This Double Chocolate Zucchini Bread is loaded with tons of chocolate flavor. I used unsweetened cocoa powder AND semi-sweet chocolate chips. I added instant coffee granules to bring out the flavor of the chocolate.

It’s pretty hard to believe that there are vegetables in this bread!


For an extra boost of fiber I added in some ground flax seed. There are so many benefits of fiber:

• Lower blood cholesterol levels

Certain types of soluble fibers reduce the risk of heart disease by helping to lower blood cholesterol.

• Increased immune support

Research indicates that specific fermentable fibers may provide support for healthy immune function by increasing levels of beneficial bacteria and reducing levels of bad bacteria present in the GI tract.


This recipe comes together quickly. No mixer needed just two bowls and a spatula. I used my food processor to easily shred the zucchini.

This Double Chocolate Zucchini Bread is perfect for breakfast or dessert!


Double Chocolate Zucchini Bread

1 from 1 vote
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 1 (9 x 5) loaf
Healthier Double Chocolate Zucchini Bread. Super soft, moist and loaded with chocolate!


  • 1 1/2 cups zucchini shredded
  • 1 cup all purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons flax seed
  • 1/2 teaspoon instant coffee granules or espresso powder
  • ¾ cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup greek yogurt or sour cream
  • 1/2 cup chocolate chunks or semi sweet chocolate chips


  1. Preheat oven to 350 degrees.
  2. Butter or grease a 9 x 5 loaf pan and set aside.
  3. In a large bowl combine flour, cocoa powder, baking soda, salt, flax seed and instant coffee granules or espresso powder.
  4. In a medium bowl combine the brown sugar, eggs, vanilla, greek yogurt or sour cream.
  5. Add the wet ingredients to the dry ingredients.
  6. Fold in the chocolate chips and zucchini.
  7. Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
  8. Remove from the oven and allow the bread to cool complelety before slicing.
  9. Slice bread and serve!


Leave a Comment


  • Lisa

    Hi, I’ve made this recipe three times and it’s been a hit each time. The loaf itself has been inconsistent, however. The first time the loaf rose above the pan and came out perfectly. The second and third times the loaf did not rise as much and came out as more af a brownie than a bread. Any advice on keeping it fluffy? Is it possible that my switch to organic bread could be the reason? I also have a stove that runs hot.. any insight would be greatly appreciated!

    • Hi Lisa!

      Sorry to hear that! The only things that are coming to mind would be to make sure you are not over mixing the dough. This could cause it to not be light and fluffy. I would mix the least amount possible even if streaks of flour still remain it’s ok. I’m also wondering if it needs to be baked longer if it has the consistency of a brownie. Possibly lowering the oven temperature and cooking for longer may help.

      It hard to pin point exactly but I hope this helps! Thank you!