Chocolate Zucchini Bread

I’ve come across quite a few recipes for chocolate zucchini bread and I’ve always been intrigued by this recipe. I had two leftover zucchini wasting away in my refrigerator so I thought I would give this a shot. Turns out you can’t taste the zucchini at all! I’m not really sure why but chocolate and zucchini can both be a little bit bitter so maybe the flavors complimented each other.  The bread uses two blocks of unsweetened baker’s chocolate which gives it a very rich chocolate flavor.  I used plain yogurt to give it an extra bit of creaminess.  The result was a really moist, chocolatey bread with the added benefit of 2 cups of veggies! Plus the kitchen smelled amazing while the bread baked so I look forward to making this again.

Chocolate Zucchini Bread
(makes 1 loaf)
Printable Version


  • 2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 large eggs
  • 1 1/2 cups sugar
  • 3/4 cup plain full fat yogurt
  • 1/4 cup canola oil
  • 1 tsp vanilla extract
  • 2 squares unsweetened baker’s chocolate, melted
  • 2 cups grated zucchini (about 2 zucchini)


  1. In a bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt.
  2. In another bowl, mix together the eggs, sugar, yogurt, oil, vanilla, and chocolate.
  3. Add the dry ingredients into the wet and combine thoroughly.
  4. Stir in the zucchini. Pour in a greased loaf pan.
  5. Bake in a preheated 325F oven for 1 hour and let cool for 10 minutes before slicing.

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