Triple Chocolate Zucchini Bread

Triple Chocolate Zucchini Bread


  • 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 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 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.


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