Uber-moist, fudgy, and rich, this triple chocolate zucchini bread is loaded with chocolate chips and drizzled with even more chocolate on top! This is the ultimate chocolate-lovers dream!
Are you fresh from the farmers market and not sure what to do with all that zucchini? I have you covered with my recipes for: Zucchini Sheet Cake, Chocolate Pumpkin Zucchini Cake, and Zucchini Cookies with Brown Butter Cream Cheese Frosting.
This zucchini bread? It’s basically chocolate paradise. Three types of chocolate, plus zucchini makes for a rich, fudgy, moist bread without being gooey. It doesn’t taste or feel underbaked, just a super duper fudgy and rich chocolate zucchini bread, thanks to all of that shredded zucchini and the Greek yogurt I snuck in for good measure.
Why This Recipe Works
Chocolate – Have I mentioned chocolate yet? I mean, if you’re a chocoholic like me, then this chocolate zucchini bread is sure to satisfy. There’s not one, not two, but THREE hearty doses of chocolate packed into this zucchini bread recipe. First, you’ve got chocolate cocoa powder in the batter. Then we stir in a truckload of chocolate chips. Lastly, drizzle or spread a whole bunch of chocolatey goodness right on top of the bread to finish it off. You asked for it, you got it.
Greek yogurt – In addition to adding some extra protein and moisture, Greek yogurt is a great substitute for more fattening ingredients like butter or sour cream. Think of it as another healthy ingredient to go alongside the zucchini!
Zucchini – I mean, this bread wouldn’t be zucchini bread without zucchini, right? Of course not. So, it kinda goes without saying that this recipe wouldn’t work without the zucchini. But the zucchini (in addition to being tasty) also gives this bread such a great texture and moistness that I haven’t been able to replicate with other ingredients. The trick is to keep all that moisture from shredding it and not squeezing it out!
Easy – This zucchini bread only takes 90 minutes, and 60 of that is total hands-off time, where you can sit back and relax and read a book while the bread bakes.
Here’s How You Make It
- First, preheat the oven to 350 and then grease a 9×5-inch loaf pan. Then mix together the grated zucchini, yogurt, both sugars, eggs, and vanilla in a medium bowl.
- Add dry ingredients and mix until just combined, then gently stir in the chocolate chips.
- Then, transfer the batter to the prepared bread pan and put it in the oven to bake for 55-65 minutes, or until a toothpick inserted in the middle comes out “clean.” There might be a little chocolate on the toothpick, you just don’t want to see any wet batter.
- Allow the chocolate zucchini bread to cool completely, then gently run a knife around the edge of the pan to loosen it and remove it from the pan.
- And, last but not least, melt the remaining 1/4 cup chocolate chips and drizzle or spread on top of the bread.
- Slice and serve right away or store the bread in an airtight container for 4-5 days (at room temperature).
Ideas for Customizing this Recipe
- No Greek yogurt? No problem. Some of my readers have substituted sour cream with great results! You could also use regular, plain yogurt but the consistency will be softer and moister than maybe you’re expecting.
- For fun topping ideas, consider adding sprinkles (rainbow or chocolate) over the top of the melted chocolate topping. Chopped peanuts, pistachios, or almonds will also go great in the batter or sprinkled on top.
- If you want to make some giant muffins, you can use the “Texas-size” muffin tins, which will make 6 large muffins perfect for sharing (or not). But, cut baking time in half, then watch for doneness from there.
- This batter will also fill up to 12 regular-size muffins. Again, start checking for doneness around the 20-minute mark.
- Swap cocoa powder and chocolate chips for dark chocolate varieties. Or do some of each kind of chocolate to mix up the chocolate flavors. One I’ve enjoyed is to use cocoa powder and then dark chocolate chips in the batter, then melt semi-sweet (or even white) chocolate for drizzling on top.
Expert Tips
- 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.
- To freeze the bread, leave the last bit of chocolate off the top. Freeze wrapped tightly in aluminum foil then put inside a Ziplock bag for added freshness. Thaw then add melted chocolate to the top before serving.
- I used a box grater to shred my zucchini, but you can also use a shredding/grating attachment on a food processor if you have one.
- Remember to not squeeze the zucchini even though it may seem too moist. You want all that moisture and flavor in this chocolate zucchini bread, trust me!
More Tasty Chocolate Recipes
- Super Chewy Gooey Brownies
- Pumpkin Chocolate Chip Muffins
- Chocolate Cinnamon Rolls
- No-Churn Chocolate Ice Cream
Did you make this easy Triple Chocolate Zucchini Bread recipe? YAY! Please rate the recipe below!
Triple Chocolate Zucchini Bread
Ingredients
- 1 ½ 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
- 1 ¼ cups chocolate chips - divided (milk or semi-sweet, I prefer the semi-sweet)
Instructions
- Preheat oven to 350 and grease a 9×5 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 1/4 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.
Notes
Nutrition
Recipe adapted from Princess in the Kitchen.
The chocolate cake looks delicious and very wonderful. I will learn how to make a cake according to the recipe. mapquest driving directions
AN ABSOLUTE HIT. i REDUCED THE SUGAR BY 1/8 CUP, AS WELL AS LESS CHOCOLATE CHIPS AND NO DRIZZLE. tRUTHFULLY, I HAD IT FOR BREAKFAST, MID AFTERNOON SNACK AND DESSERT 🙂
That is my kind of day!!! 😉
tiFFANY, IS IT POSSIBLE TO USE MINI-LOAF PANS AS I WOULD LIKE TO GIVE THEM AWAY AS GIFTS DURING eASTER. WHAT SIZE OF MINI LOAVES DO YOU SUGGEST (i HAVE SEVERAL VERSIONS), AND HOW MANY OF THEM. aLSO HOW MUCH LESS BAKING TIME. tHANK YOU !
Hi Patti! I am sure that is possible to do that for this recipe. I think the mini loaf pans that I personally have are 5 1/2 x 3, not sure. But I’d probably stick with something close to that!! I haven’t tried making mini’s with this recipe, so I don’t know the exact time!
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There is no butter or fat in this recipe. Is that a mistake? My attempt tastes OK, but it has a shiny, smooth “skin” on top. How can I change that?