• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Barbara Bakes™
  • Home
  • About
  • Info
  • Contact
  • Press
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Breads
  • Breakfast
  • Dessert
    • Cakes
    • Cookies
    • Ice Cream
    • Pastry
    • All Desserts »
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Pasta
    • Meatless
    • All Main Dishes »
  • Side Dishes
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breads » Quick Breads

    Chocolate Chocolate Chip Zucchini Bread

    Published by Melissa on July 10, 2016 | Updated June 10, 2022 | 56 Comments

    Pin
    Share
    Tweet
    Jump to Recipe

    Featured Image for post Chocolate Chocolate Chip Zucchini Bread

    This Chocolate Chocolate Chip Zucchini Bread is a moist, delicious, better-for-you double chocolate quick bread made with zucchini, non-fat Greek yogurt and canola oil.

    I’ve got lots of zucchini in my garden earlier than usual this year because of the warm spring weather we had. My favorite way to eat zucchini is zucchini bread and my daughter requested chocolate zucchini bread. 

    Collage of making Chocolate Chocolate Chip Zucchini Bread

    I decided to reduce the calories in the bread by substituting non-fat Greek yogurt for the sour cream, eliminating one egg, and reducing the sugar and canola oil. You could lighten it up even further if you eliminate the chocolate chips, but I love that extra layer of chocolaty goodness.

    King Arthur Flour makes a great Triple Cocoa Blend that I use almost exclusively in my baking. It’s a blend of three cocoas including a black cocoa that gives baked goodies a rich dark color, and the flavor is excellent.

    Chocolate-Chocolate-Chip-Zucchini-Bread-2-BarThis Chocolate Chocolate Chip Zucchini Bread is a moist, delicious, better-for-you double chocolate quick bread made with zucchini, non-fat Greek yogurt and canola oil.

    My family gobbled up this tasty bread in record time, and I promised to make it again soon. Next time I’ll add in some dried cherries for my son.

    Update: Since I first posted this recipe in 2012, I have made it numerous times and it’s always a hit. Sometimes I make it with Greek yogurt and sometimes with sour cream, just depending on what I have in the fridge. It’s great either way.

    Usually I bake it in mini loaf pans so it cooks quicker and it’s easy to share a loaf with a friend.

    Featured Image for post Chocolate Chocolate Chip Zucchini Bread
    Print Recipe Pin Recipe Rate this Recipe
    No ratings yet

    Chocolate Chocolate Chip Zucchini Bread

    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course: Quick Breads
    Servings: 4 mini loaves
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 2 cups flour plus 2 tablespoons more to coat chocolate chips
    • ⅓ cup unsweetened cocoa powder sifted
    • 1 ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup sugar
    • ⅓ cup canola oil
    • 2 eggs
    • 1 teaspoon vanilla extract
    • ¾ cup non-fat Greek yogurt or sour cream*
    • 3 cups grated zucchini*
    • 1 cup semi-sweet chocolate chips

    Instructions

    • Preheat oven to 350 degrees. Grease and flour 2 loaf pans (I used 4 mini loaf pans) and set aside.
    • Combine flour, cocoa powder, baking soda, and salt in a bowl and whisk to combine. Set aside.
    • In large mixing bowl, beat sugar, oil, eggs, and vanilla until well blended. Add yogurt and beat to combine. Add dry ingredients and mix just until combined.
    • In a small bowl or Ziploc bag, toss chocolate chips with 2 tablespoons flour. Add chocolate chips and zucchini to batter and stir just until blended.
    • Divide batter between pans. Bake for 50-60 minutes or until a toothpick comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
    • (Bake mini loaves for 30 - 35 minutes or muffins for 18 minutes.)
    • *Tip: I like to use a salad spinner to spin out excess water in the zucchini. You could also wrap it in towel and squeeze out excess water.

    Notes

    *I often use reduced fat sour cream, but never non-fat sour cream.

    More zucchini recipes you might like:

    Farmers’ Market Tomato and Zucchini Quiche, Barbara Bakes
    Zucchini, Bacon and Cheese Fritters, Barbara Bakes
    Zucchini Sandwich Cookies, Mountain Mama Cooks
    Crust-less Summer Zucchini Pie, Gina’s Skinny Recipes
    35 Zucchini Recipes, Two Peas and Their Pod

    Pin It:

    Chocolate-Chocolate-Chip-Zucchini-Bread-Collage-Barbara-Bakes

    Pin
    Share
    Tweet
    « Triple Berry Rhubarb Crisp
    Lemon Cream Cheese Stuffed French Toast with Blueberry Compote »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jan

      February 02, 2021 at 1:31 pm

      The recipe for Chocolate Chocolate Chip Zucchini Bread: in Step. 4, when you mix in zucchini & choc. chips “coated in 2 tablespoons of flour”, does that mean just the chips or both the zucchini AND the chips? I love zucchini bread and this looks SO delicious! Thanks

      Reply
      • Barbara Schieving

        February 02, 2021 at 1:35 pm

        Thanks Jan! Just the chocolate chips to help keep them from sinking to the bottom of the bread. Enjoy!

        Reply
    2. karen Haugen

      June 21, 2017 at 7:47 pm

      I love this recipe! My loaves came out perfect. It has such a great texture. In addition, I used 3/4 c of chocolate chips and 1 tsp of instant espresso dry coffee. It pumped up the chocolate flavor . Its a no fail recipe. Its a keeper.

      Reply
      • Barbara Schieving

        June 22, 2017 at 8:12 am

        Thanks for sharing your changes Karen. So nice to hear you loved it!

        Reply
    3. Anne

      July 22, 2016 at 1:03 pm

      OMG… that looks so delicious!!
      I wish I could grab it out of the screen and tast it right away.
      I will defiantly try it!

      Reply
    4. JK

      July 13, 2016 at 8:49 pm

      Barbara
      I am a bit confused.
      Is the recipe as written above the exact amount of measurement to use if I do NOT want to lighten it up?
      OR
      Are the measurement of the ingredients lightened up?
      Example, the 2 eggs in list of ingredients: is that the actual measurement / amount of eggs for original recipe ?

      Reply
      • Barbara Schieving

        July 13, 2016 at 9:38 pm

        Hi JK – the recipe is written is the lightened up version. Here’s the original version https://www.barbarabakes.com/coconut-chocolate-zucchini-bread/ Enjoy!

        Reply
    5. sandra

      July 11, 2016 at 5:19 pm

      Thank you

      Reply
    6. Nagi@RecipeTinEats

      July 11, 2016 at 4:32 pm

      The zucchini bread turned out so well. You have great texture and it’s perfectly baked! It looks very tempting 😀

      Reply
    7. Rosa

      July 11, 2016 at 12:50 am

      Great texture and so tempting!

      Cheers,

      Ropsa

      Reply
    « Older Comments

    Primary Sidebar

    Welcome!

    Melissa and Barbara smiling

    Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. Barbara Bakes (and Melissa too!) Recipes from both of our kitchens to yours.

    Learn More »

    Popular Posts

    Lemon Bar Cookie Cup Bitten

    Lemon Bar Cookie Cups

    A sweet, moist, dense key lime pound cake drizzled with a tart key lime glaze. A delicious Southern twist to a traditional pound cake.

    Key Lime Pound Cake

    German-Chocolate-Cake-Barbara-Bakes

    Easy 5-Ingredient German Chocolate Cake

    cracked top baked and neat rows of neiman marcus cookies stacked on a white plate

    Neiman Marcus Cookie Recipe

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Home
    • About
    • Contact
    • Press

    Browse

    • Recipe Index
    • Popular
    • Baking Tips
    • Travel

    Subscribe

    • Newsletter
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

    Copyright © 2022 barbarabakes.com. All rights reserved. DISCLOSURE - PRIVACY POLICY.