Bake up a batch of double chocolate zucchini bread with cocoa powder and chocolate chips. You don’t have to tell your family there’s zucchini in this chocolatey bread!

I don’t mean to brag (actually, yes, I'm totally bragging), but I got my kids to eat their vegetables.

How, you ask?

Well, I made a big batch of this dark chocolate chip bread. The zucchini practically melts into the fudge-like batter.

There, it hides out like a vegetable ninja and no one is the wiser. They devour these moist delicious zucchini chocolate bites and they win, I win - we all win!!

So why all the zucchini hoopla?

I planted my first garden this year and it’s been a smashing success! The kids pull carrots before they even become baby carrots, but they do it happily. And my tomatoes are going gangbusters! If yours are too, you’ll want to read my post about what to make with extra tomatoes.

If you've ever had a garden you know that right in line with tomato and cucumber time is zucchini time. My local gardening friends are all trying to find homes for their overabundance of produce. While I didn’t plant any zucchini this year, it turns out I didn’t need to!

My friend Emily has approximately one billion zucchini growing in her garden. She brings zucchini, cucumbers, fresh eggs and other goodies to the local farmers market. Lucky me, she shared zucchini with me so I was glad to put them to use in these double chocolate zucchini bread!

How to make double chocolate zucchini bread

This bread isn’t just zucchini bread with chocolate chips. Oh, no. That would be so….normal.

What we're talking about here is a zucchini recipe that has chocolate chips and cocoa powder. This dynamic duo pairs with the moist zucchini and the tangy, creaminess of yogurt to make every bite a rich, decadent treat.

With vegetables, of course.

I like to shred the zucchini using the shredder attachment on my food processor. If you really want to get stealthy on sneaking in your veggies, you can use a smaller shredded attachment on your handheld grater.

For the most part, the zucchini cooks down and is unrecognizable. But if you have very picky eaters (and you know who you are), then smaller is better. Especially if people freak out when they see the teensiest bit of green.

But like I said, for the most part, it's inconspicuous.

After you've shredded your zucchini, place it between two paper towels or a clean dish towel. You're basically making a zucchini sandwich to remove the excess moisture. You don’t have to press it or anything, just let it sit for ten minutes or so while it absorbs the moisture.

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Chocolate zucchini bread pieces cut and stacked.

Ingredients for Moist Chocolate Zucchini Bread

We're going with super simple ingredients. Nothing fancy here! You'll need:

Sugar - the plain old white kind
plain Greek yogurt - you could also use plain yogurt. My preference is whole milk/full fat yogurt
Vegetable oil - coconut oil is wonderful also
Vanilla - the real deal - always!
Eggs
Flour - all purpose flour. You could use a 50/50 blend of all purpose and whole wheat if you'd like
Cocoa powder - the regular kind, not Dutch processed
Baking soda and baking powder - for leavening
Shredded zucchini - green or yellow work great
Dark chocolate chips - you can use semi sweet or even milk chocolate if you like it sweeter

From here, it’s really a basic quick bread or muffin recipe!

Mix together your wet ingredients (yogurt, oil, vanilla and eggs) plus your sugar. In a separate bowl, whisk together the flour, cocoa, baking soda and baking powder, salt and chocolate chips.

Add the wet ingredients to your dry ingredients and stir just until combined. Then, gently fold in the zucchini until it’s mixed.

Zucchini Bread Tips

Let the batter rest for at least 20 minutes. I’m no food scientist, but I did discover that you’ll have a prettier top to your bread or muffins if you let it rest before going right into the oven.

Speaking of which, you can also make these bread recipe as muffins. You can make this recipe as two loaves of bread, or about 24 muffins. Both are delicious and fun to make!

I like using dark chocolate for this recipe. It makes the zucchini bread a little more sophisticated, I guess. Even Luke, our 5 year old likes the dark chocolate. But if you’re looking for a sweeter chocolate zucchini bread you can substitute semi sweet or milk chocolate chips.

Save a few chocolate chips to sprinkle on top before baking!

You can freeze your double chocolate zucchini bread for three months. Wrap it in plastic wrap before freezing. For easy thawing you can wrap individual slices and pull them for lunches or snacks!

I guess in closing, I should mention a recent development. As I was editing photos for this post, my oldest daughter, Ava, said with a knowing smile, “I know what you did here, mom.”

Okay, so maybe I’m not as sneaky as I thought I was. But she still ate them, so it’s a win, right?

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