Triple Chocolate Zucchini Bread – Uber-moist and fudgy rich chocolate zucchini bread loaded with chocolate chips and drizzled with even more chocolate on top! This is the ultimate chocolate-lovers dream!
Ohhhhh my goodness. This people, this right here…. is a little bit of chocolate overload mega fudgy rich heaven. Actually a lot a bit. It’s a lot a bit of chocolate overload mega fudgy rich heaven.
It’s chocolate paradise.
And the bread itself is so perfectly moist without getting that gooey texture that some moist-claiming breads tend to have. It doesn’t taste or feel underbaked, just super duper fudgy and rich chocolate zucchini bread, thanks to all of that shredded zucchini and the greek yogurt we snuck in.
If you’ve got zucchini at your house and have been wondering what to do with it…
THIS IS IT!
- 1½ cups shredded zucchini (about 1 medium-large zucchini, do not squeeze excess liquid out)
- ½ cup plain greek yogurt (I used fat free)
- ⅔ cup brown sugar
- ⅓ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1¼ cups chocolate chips, divided (milk or semi-sweet, I prefer the semi-sweet)
- Preheat oven to 350 and grease a 9x5 inch bread pan.
- In a medium-large bowl combine zucchini, greek yogurt, sugars, eggs, and vanilla and mix well.
- Add flour, cocoa powder, baking soda, baking powder, and salt and mix until all ingredients are incorporated. Stir in 1 cup chocolate chips.
- Transfer batter to prepared bread pan and bake for 55-65 minutes until a toothpick inserted in the center of the bread comes out "dry" (it can have chocolate on it but shouldn't be covered in wet batter).
- Allow to cool completely, then gently run a knife around the edge of the pan to loosen the bread and remove it from the pan. Melt the remaining ¼ cup chocolate chips and drizzle or spread on top of bread.
- Slice and serve or store in an airtight container for 4-5 days (at room temperature) or 5-10 days (chilled). If you want to store the bread to serve later, I recommend letting the drizzled chocolate cool completely (10-20 mins) before transferring to an airtight container.
Recipe adapted from Princess in the Kitchen.
June @ How to Philosophize with Cake
Wow that looks like such a deliciously rich loaf! I’ll take a slice for breakfast 🙂
Tiffany
I’ll join you!
Shawnna
Oh my goodness!! Yummy!
Kelley @ Chef Savvy
Triple Chocolate?!? I’m in! This looks fantastic Tiffany!
Lu | Super Nummy Yo!
I’ve been looking for a chocolate zucchini bread recipe! Love how dark and cocoa-y this is!
Tiffany
It’s truly decadent, I bet you’ll love it!!
Claudia | The Brick Kitchen
Aaah this looks amazing! Would kill for a piece of it right now – so dense and chocolately! Such a good way to use up all those excess summer zucchini too 🙂
Tiffany
Exactly! My mother in law lives pretty close by us and her garden is overflowing with zucchini – we’ve made this bread twice this week with zucchini from her garden and she still has so much she doesn’t know what to do with!
Thalia @ butter and brioche
Oh my GOD. This is the best zucchini/chocolate bread I have ever seen. It looks so moist and dense with chocolate. Incredible.. saving this recipe for sure!!
Cooks with Cocktails
This chocolate zucchini bread looks simple scrumptious and your pictures are totally awesome. I’m almost afraid to make it… I might not be able to stop eating it.
Ana | Espresso My Kitchen
This looks amazing! love that triple chocolate and of course loving the zucchini in it! Pinned!
Tiffany
Thanks so much Ana!!
Laurie
I just made this using a muffin tin, cooking them for 35 minutes. They are amazing! Thank you so much!
Tiffany
So great to hear that this recipes works so well for muffins!! Thanks Laurie!!
Cailin
This was so good, I’ve made it twice in three days! Thank you so much for such an awesome recipe!!
Tiffany
Yay! Oh you’re sooo welcome – happy to hear you love it as much as we do!!
Dolphia Nandi
No oil or butter?
Tiffany
Nope!
Carrie M.
Made these in Texas size tins (perfect, made 6) subbed sour cream (all I had) and they were great. Making my second batch today. Thank you.
Tiffany
So glad to hear it came out in the other tins! Hope you’re enjoying this yummy bread as much as we do!
G
Subbed the shredded zucchini for grated red beet, skipped the glaze and got rave reviews.
Joan Nelson
You use frozen zucchini?
Tiffany
I used fresh zucchini.
Christina
Made it for the first time and really love the flavor. The top and edges came out much drier/crisper than I wanted but the middle was good. I only baked for 55 min. Any suggestions on how to get the top more moist/soft?
Tiffany
Hi Christina, I recommend putting the rack lower in the oven – if it’s too close to the upper oven coils the top will brown faster!
Suzie
I’m wondering if you meant two pans instead of one? They’re in the oven now ~ pulled some batter out of completed panFULL and put in a side of mini-muffins. Guess who’s gonna eat those while warm… ;-D {nice site}
Suzie
OOOOOOOOOOO my Goodness, these are De-lish. Just ate 3 of the tiny muffins and I bow my hat to you Madam.
I did the preheat at 350* but baked at 325* for 55 min. and this is because I used a glass pan. I can tell it will not be dry, if that helps anyone.
Candace
This bread is LEGIT!!!! Yummmmmmmy
Laura
I baked this last night and it is delicious!! The texture is a little spongey and so moist and chocolatey. I had some for breakfast this morning (don’t judge). I didn’t drizzle the extra chocolate on top – only necessary for presentation, not flavor. I had a little bit of a hard time getting it out of the pan so do not let it stay in there too long. I will definitely make this again.
Adri
Made this yesterday and it’s DELISH. Very moist, super chocolatey.