Chocolate Zucchini Bread

This healthy Chocolate Zucchini Bread is super soft, moist and so loaded with chocolatey goodness, you would never know there is zucchini in this! This decadent zucchini loaf makes a really great breakfast option that is made with amazing ingredients. Kids love it too!

This recipes is great healthy choice because it’s made with less sugar and less flour. It includes flax seed which adds fiber to this recipe, and I use Greek yogurt instead of oil!

Looking for more Zucchini Recipes? Try my Chocolate Chip Zucchini Bread, my Zucchini Brownies or The BEST Zucchini Chocolate Chip Cookies!

The Best Double Chocolate Zucchini Bread |

This double Chocolate Zucchini Bread is loaded with tons of flavor. I used unsweetened cocoa powder AND semi-sweet chocolate chips. I also added in instant coffee granules to bring out the flavor of the chocolate. It’s pretty hard to believe that there are vegetables in this bread!

This easy zucchini loaf recipe 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! This is also a great way to use up all that zucchini you’ve got lying around the kitchen!

What Makes This Chocolate Zucchini Bread Healthier?

  • Greek Yogurt: Instead of adding oil I use Greek yogurt to keep the bread soft and moist. Sour cream can be substituted if you have that on hand.
  • Less Sugar: I add less brown sugar than my typical zucchini bread recipe. You can also substitute the light brown sugar for honey or maple syrup.
  • Flax Seed: I add flax seed to the bread for added fiber.
  • Less Flour: Only 1 cup of flour gets added to this bread. You can always substitute gluten free flour or a mix of almond flour or coconut flour.

Healthy Chocolate Zucchini Bread in a loaf baking pan.

Ingredients For This Healthy Recipe

  • Zucchini: the star ingredient for this recipe. It’s also what keeps the bread moist and super tender.
  • Flour: this recipe calls for a lot less flour than typical recipes. Which is a great reason why this is a much healthier version of any old traditional chocolate zucchini bread.
  • Cocoa Powder: Is the key to making this zucchini loaf rich and chocolatey!
  • Baking Soda: An important ingredient to use when baking as it will allow the bread to rise as it bakes.
  • Salt: Helps to bring out the flavors of the chocolate.
  • Flax Seed: For added fiber and nutrition.
  • Coffee Granules/Espresso Powder: Just like with salt coffee helps to bring out thechocolate flavor in the zucchini bread.
  • Light Brown Sugar: Adds sweetness and also extra flavor.
  • Eggs: Help to bind the loaf together. You could also use a flax egg.
  • Vanilla Extract: Is added for flavor.
  • Greek Yogurt: Adds so much moisture to this bread. Sour cream can also be substituted.
  • Semi-Sweet Chocolate Chips: You could also use chocolate chunks or even peanut butter chips!

How To Make Double Chocolate Zucchini Bread

  • Combine dry ingredients: In a large bowl combine flour, cocoa powder, baking soda, salt, flax seed and instant coffee granules or espresso powder.
  • Combine wet ingredients: In a medium bowl combine the brown sugar, eggs, vanilla, Greek yogurt or sour cream. Add the wet ingredients to the dry ingredients. Try not to overmix. Fold in the chocolate chips and zucchini by hand with a rubber spatula.
  • Bake: Pour the batter into a greased 9 x 5 loaf pan and bake for 45-50 minutes at 350 degrees or until a toothpick comes out clean.
  • Cool: Remove from the oven and allow the bread to cool completely before slicing.

Step by Step Pictures of Healthy Double Chocolate Zucchini Bread.

Tips For Making Chocolate Zucchini Bread

  • I used my food processor to easily shred the zucchini.
  • Replace the all purpose flour for gluten free flour to make this healthy chocolate zucchini bread gluten free.
  • Resist the urge to slice into it right away. Let it cool completely before slicing it or the bread can crumble.
  • Use your favorite type of chocolate. I like using semi sweet chocolate chips however dark chocolate chunks or even peanut butter chips can be added.

Sliced Double Chocolate Zucchini Bread.

Storage, Freezing and Reheating Instructions

Store: Bread at room temperature in an airtight container for up to 4 days.

Freeze: This bread also freezes really well. Slice then wrap it in aluminum foil and freeze for up to 3 months! Bring it back to room temperature and warm up in the microwave if desired.

Here Are More Easy Bread Recipes To Enjoy!

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Double Chocolate Zucchini Bread

4.2 from 5 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
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


  • Preheat oven to 350 degrees. Butter or grease a 9 x 5 loaf pan and set aside.
    In a large bowl combine flour, cocoa powder, baking soda, salt, flax seed and instant coffee granules or espresso powder.
  • In a medium bowl combine the brown sugar, eggs, vanilla, greek yogurt or sour cream.
  • Add the wet ingredients to the dry ingredients.
  • Fold in the chocolate chips and zucchini.
  • Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
  • Remove from the oven and allow the bread to cool completely before slicing. Slice bread and serve!
Nutrition Facts
Double Chocolate Zucchini Bread
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Double Chocolate Zucchini Bread


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Recipe Rating


  • 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!


  • wow, this is looking so delicious and yummy chocolate bread recipe. I really like it. Thank you for sharing it.

  • I will definitely enjoy this Double Chocolate Zucchini Bread recipe over dinner! This looks really delicious and satisfying. My wife will love this too.

  • Karla

    This was so, so, so fudgy and delicious! More like a cake than a bread. I think I might even reduce the sugar next time. I used sour cream and half almond flour, half AP flour (we are not gluten free, I just like almond flour’s taste). I want to try making this in muffin tins too.

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