Moist Triple Chocolate Zucchini Bread with White Chocolate Chips

Cocoa, mini semi‑sweet chips, and white chocolate chips give this triple chocolate zucchini bread a cake‑like richness. It’s simple to make and ready to taste in about an hour.

I discovered a few zucchini in the fridge and decided to turn them into something everyone would love. When you plant more zucchini than you expect, you learn fast which recipes are worth repeating—this chocolate zucchini bread is one of them.

This loaf is loaded with chocolate flavor from three sources: unsweetened cocoa powder, mini semi‑sweet chocolate chips mixed into the batter, and white chocolate chips sprinkled on top. A touch of instant coffee powder intensifies the cocoa without adding any coffee taste. The texture is moist and tender, with a fudgy crumb that makes it feel more like a chocolate quick cake than a traditional zucchini bread.

Triple Chocolate Zucchini Bread with White Chocolate Chips

Yield:
12 slices

Prep Time:
15 minutes

Bake Time:
45–55 minutes

Total Time:
1 hour 20 minutes

Got extra zucchini? This one‑bowl quick bread is rich, moist, and easy to pull together. It’s a great way to use zucchini while indulging a chocolate craving.

Ingredients

1 1/2 cups shredded zucchini
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon instant coffee powder (optional, intensifies chocolate)
3/4 cup mini semi‑sweet chocolate chips
2 large eggs
1/4 cup vegetable oil
1/4 cup Greek yogurt
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup white chocolate chips (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease an 8 x 4‑inch loaf pan, or line it with parchment paper.

Step 2: Shred the zucchini using the large side of a box grater. Place the shredded zucchini on folded paper towels and press gently to absorb some of the excess moisture.

Step 3: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, instant coffee powder, and the mini semi‑sweet chocolate chips.

Step 4: In a separate medium bowl, whisk the eggs with the vegetable oil, Greek yogurt, sugar, and vanilla until smooth.

Step 5: Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.

Step 6: Gently fold the shredded zucchini into the batter until evenly distributed.

Step 7: Spoon the batter into the prepared loaf pan and smooth the top with a spatula.

Step 8: Bake at 350°F for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking time will vary slightly with oven and pan size.

Step 9: Immediately after removing the loaf from the oven, sprinkle the white chocolate chips over the hot top so they soften and adhere.

Step 10: Allow the bread to cool in the pan on a wire rack for about 10 minutes before removing it from the pan. Let cool a bit more before slicing.

Nutrition Information (per slice)

Calories: 231
Total Fat: 10g
Saturated Fat: 3g
Cholesterol: 32mg
Sodium: 152mg
Carbohydrates: 33g
Fiber: 2g
Sugar: 21g
Protein: 4g

A loaf of chocolate zucchini bread on a cutting board — Sprinkling white chocolate chips on the loaf gives it three layers of chocolate and makes it look irresistible.

Step-by-Step Notes

This is a genuine no‑fuss quick bread—no mixer and no rise time. After shredding the zucchini, combine the dry and wet ingredients, stir until just mixed, then fold in the zucchini. Bake until a toothpick comes out clean, top with white chocolate chips while the loaf is still warm so they soften slightly, and allow the bread to rest briefly before slicing.

Slices of chocolate zucchini bread — A small amount of instant coffee powder deepens the chocolate flavor without adding a coffee taste.

Freezing and Storage

Yes—this bread freezes well. Wrap it tightly in plastic wrap or place it in an airtight container or freezer bag. Properly stored, it will keep for up to three months. Thaw overnight in the refrigerator or at room temperature for a few hours.

Preventing Melted Chips on Top

To keep the white chocolate chips from fully melting into the surface, sprinkle them on immediately after the loaf comes out of the oven. The residual heat softens them just enough so they adhere and look glossy without disappearing into the crust.

If You Don’t Have Parchment Paper

No parchment? Grease the pan thoroughly with butter or nonstick spray. Avoid using wax paper in the oven; it can’t withstand baking temperatures the way parchment can.