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Triple Chocolate Zucchini Bread | Creme de la Crumb

Triple Chocolate Zucchini Bread

Uber-moist and rich chocolate zucchini bread loaded with chocolate chips and drizzled with even more chocolate on top! This is the ultimate chocolate-lovers dream!
Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Author Tiffany


  • 1 1/2 cups shredded zucchini (about 1 medium-large zucchini, do not squeeze excess liquid out)
  • 1/2 cup plain greek yogurt (I used fat free)
  • 2/3 cup brown sugar
  • 1/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 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 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.


You can get about 10 thick slices (like the ones in the photographs) from this bread, or more if you slice it thinner.