Why You’ll Love This Recipe

Double Chocolate Zucchini Bread is a rich, moist, and indulgent treat that cleverly incorporates shredded zucchini for added moisture and texture. You get the best of both worlds: the decadence of chocolate and the nutritional boost of vegetables. This quick bread is perfect for breakfast, dessert, or a midday snack, and it stays moist for days. It’s an ideal way to use up extra zucchini during the summer months while satisfying any chocolate craving.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Granulated sugar
Brown sugar
Eggs
Vegetable oil (or melted coconut oil)
Vanilla extract
Shredded zucchini (unpeeled and squeezed of excess moisture)
Semi-sweet chocolate chips
Optional: espresso powder for enhanced chocolate flavor

directions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until well combined.
Stir in the shredded zucchini.
Gradually add the dry ingredients into the wet mixture and stir until just combined.
Fold in most of the chocolate chips, reserving some for the top.
Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
Allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 10–12 slices
Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes

Variations

Nutty version: Add chopped walnuts or pecans for texture.
Gluten-free: Use a gluten-free all-purpose flour blend.
Vegan: Use flax eggs and dairy-free chocolate chips.
Mini loaves: Divide batter between mini loaf pans and reduce baking time.
Low sugar: Reduce the sugar slightly or use coconut sugar as a substitute.

storage/reheating

Room temperature: Store tightly wrapped for up to 3 days.
Refrigerator: Keeps well for up to 5 days in an airtight container.
Freezer: Freeze slices or the whole loaf tightly wrapped for up to 2 months. Thaw at room temperature before serving.
Reheating: Warm individual slices in the microwave for 10–15 seconds for a just-baked feel.

FAQs

1. Do I need to peel the zucchini?

No, the peel is soft and unnoticeable once baked.

2. Should I squeeze the zucchini dry?

Yes, after shredding, gently squeeze out excess moisture to avoid soggy bread.

3. Can I make muffins instead?

Yes, divide the batter into a muffin tin and bake for 18–22 minutes.

4. What type of cocoa powder is best?

Unsweetened natural cocoa powder works well; Dutch-processed can be used for a deeper flavor.

5. Can I use whole wheat flour?

You can substitute half or all of the all-purpose flour with whole wheat flour, though the texture may be slightly denser.

6. Why is my bread too dense?

Overmixing the batter can lead to dense bread. Mix until ingredients are just combined.

7. Can I reduce the chocolate chips?

Yes, reduce or omit as preferred, though they contribute significantly to the flavor and texture.

8. Is this bread very sweet?

It’s moderately sweet. You can adjust the sugar levels to suit your preference.

9. Can I double the recipe?

Yes, double all ingredients and bake in two loaf pans.

10. How long should it cool before slicing?

Allow it to cool for at least 30 minutes to avoid crumbling when sliced.

Conclusion

Double Chocolate Zucchini Bread is a decadent yet wholesome treat that highlights how vegetables can enhance classic baked goods. With a moist crumb, rich chocolate flavor, and easy-to-follow steps, it’s a favorite for chocolate lovers and zucchini growers alike. Whether you enjoy it for breakfast, dessert, or a snack, this recipe is sure to impress and satisfy.