Double Chocolate Zucchini Bread
Double Chocolate Zucchini Bread is the ultimate way to turn a humble veggie into something rich, fudgy and completely irresistible. It’s soft like cake, loaded with gooey chocolate chips and bursting with deep cocoa flavor in every bite. No one will believe zucchini is the secret to its crazy moisture.
If you’re skeptical about veggies in baked goods, this recipe will win you over fast. The zucchini disappears while the flavor shines. What you’re left with is a thick slice of chocolate bliss that’s easy to make and even easier to love.
If you’re skeptical about veggies in baked goods, this recipe will win you over fast just like our chocolate zucchini bread has done for so many readers.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Unbelievably Moist and Fudgy
Thanks to a perfect mix of oil, butter and shredded zucchini, every slice stays soft and rich with a melt-in-your-mouth texture. - Truly Double the Chocolate
This recipe uses both Dutch-process cocoa for bold flavor and mini chocolate chips that melt beautifully into the batter. - Easy No-Mixer Recipe
You don’t need any fancy tools. Just a bowl, a whisk and a spoon are all it takes to get this bread in the oven. - Foolproof Results Every Time
Follow our step-by-step instructions and pro tips to get a perfect loaf without any guesswork.
Double Chocolate Zucchini Bread
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices) 1x
Description
This double chocolate zucchini bread is ultra moist, rich, and full of decadent flavor with just the right amount of sweet and hidden veggie goodness.
Ingredients
1 cup all-purpose flour
1/2 cup Dutch process cocoa or unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs, at room temperature
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup canola, vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided
Instructions
1. Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
3. In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. (You might have a few small brown sugar clumps and that is fine).
4. Stir the dry ingredients into the wet ingredients, but do not overmix.
5. Stir in the shredded zucchini until just combined.
6. Stir in ¾ cup of the chocolate chips.
7. Pour batter into the prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. (You might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter).
9. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes.
10. Run a knife around the edges of the bread and carefully remove it from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Notes
Use the spoon-and-level method for flour measurement to avoid a dense loaf.
If using coconut oil, make sure it’s fully melted and slightly cooled to avoid curdling the eggs.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 22g
- Sodium: 207mg
- Fat: 17g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 38mg
Ingredients Needed
Dry Ingredients
• 1 cup all-purpose flour
• 1 half cup Dutch-process cocoa powder or unsweetened cocoa powder
• 1 teaspoon baking soda
• Half teaspoon fine sea salt
Wet Ingredients
• 2 large eggs, brought to room temperature
• One quarter cup unsalted butter, melted and slightly cooled
• One quarter cup of your choice of canola oil, vegetable oil or melted coconut oil
• Three quarter cup packed light brown sugar
• 1 teaspoon pure vanilla extract
Add-ins
• 1 and a half cups of shredded zucchini, packed but not squeezed dry
• 1 cup semisweet chocolate chips, split into three quarter cup for the batter and one quarter cup for topping
A Closer Look at Key Ingredients
Ever wonder what makes a recipe work? Here’s a quick look at why these specific ingredients create the perfect loaf.
The Fats (Oil & Butter):
We use both for the best of both worlds! Oil is the secret to a super moist, tender crumb that stays soft for days, while butter adds that rich, delicious flavor you can’t get anywhere else.
Oil is the secret to a super moist, tender crumb that stays soft for days, just like in our Raspberry lemon olive oil cake where olive oil brings out incredible richness.
The Chocolate (Cocoa & Chips):
This recipe uses Dutch-process cocoa for a deep, dark chocolate flavor that’s less acidic and more fudgy. We also recommend mini chocolate chips because they disperse evenly throughout the batter and won’t sink to the bottom of the loaf.
How to Make Double Chocolate Zucchini Bread
- Preheat the Oven
Set your oven to 350 degrees Fahrenheit. Lightly grease a 9 by 5 inch loaf pan or line it with parchment paper for easy removal. - Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt until evenly combined. Set aside. - Combine the Wet Ingredients
In a large bowl, whisk the eggs with the melted butter, oil, vanilla and brown sugar. Mix until smooth and slightly thick. A few sugar clumps are fine. - Add the Dry to the Wet
Gently stir the dry mixture into the wet ingredients. Mix until just combined. Avoid overmixing to keep the bread tender. - Fold in the Zucchini
Add the shredded zucchini and stir until it’s evenly spread throughout the batter. The mixture will be thick and moist. - Add the Chocolate Chips
Stir in three quarter cup of chocolate chips. Save the rest for the top. - Pour and Top
Spoon the batter into your prepared loaf pan. Spread it out evenly. Sprinkle the remaining chocolate chips over the top. - Bake
Place the pan in the oven and bake for 50 to 60 minutes. Insert a toothpick in the center to test. It should come out mostly clean with a few melted chocolate streaks. No wet batter should stick. - Cool the Bread
Let the bread sit in the pan for 15 minutes. Then gently run a knife around the edges and lift it out. Let it finish cooling on a wire rack before slicing.
Tips for the Best Results
Avoid Overmixing
Mixing too much after adding the dry ingredients can make the bread dense and chewy. Stir just until everything is combined.
Measure Flour the Right Way
Use the spoon and level method. Spoon flour into your measuring cup then level it off with a flat edge. This prevents using too much flour which can dry out the bread.
Don’t Completely Dry the Zucchini
It’s important to gently squeeze out some water from the shredded zucchini but not all of it. A bit of moisture helps keep the bread soft and fudgy.
Let It Cool Before Slicing
Allowing the bread to cool in the pan for 15 minutes and then on a rack helps it set. This makes slicing easier and prevents crumbling.
Fun Variations & Add-ins
Want to customize your loaf? This recipe is a perfect base for a few delicious twists.
- Add a Nutty Crunch: For a wonderful contrast in texture, fold in ¾ cup of chopped walnuts or toasted pecans at the same time you add the chocolate chips.
- Intensify the Chocolate Flavor: Coffee is a secret weapon for making chocolate taste even richer. Add 1 teaspoon of instant espresso powder to your dry ingredients. It won’t make the bread taste like coffee, but it will beautifully deepen the cocoa flavor.
Want more chocolate inspiration with a high-protein twist? Try these Keto cottage cheese chocolate chip cookies that sneak in extra richness with a healthy boost.
Storing and Freezing Your Zucchini Bread
Storing at Room Temperature
Once the bread has fully cooled, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh on the counter for up to four days.
How to Freeze a Whole Loaf
Allow the bread to cool completely. Wrap it in plastic wrap, then wrap it again in aluminum foil. Place it in a freezer-safe bag and freeze for up to three months.
How to Freeze Individual Slices
Cut the cooled bread into slices. Place pieces of parchment paper between each slice to prevent sticking. Store the stack in a sealed freezer bag for easy grab-and-go treats.
Why This Recipe Always Wins
This Double Chocolate Zucchini Bread stands out for its moist crumb, rich flavor and foolproof simplicity. Each slice is packed with deep cocoa taste and melty chocolate chips, all thanks to a smart blend of ingredients like oil, butter and fresh zucchini.
It’s easy enough for beginners and rewarding enough for seasoned bakers. No one will guess there’s a vegetable inside, but everyone will come back for seconds. Whether you enjoy it warm from the oven or straight from the freezer, this loaf always satisfies.
Tried the recipe? Leave a star rating and a comment below. Share your version on Facebook or Pinterest. Did you try a fun twist like nuts or espresso powder? We’d love to hear it.
Frequently Asked Questions
Why is my zucchini bread so dense?
A dense loaf usually means the batter was overmixed or too much flour was used. Stir only until ingredients are just combined and always measure flour using the spoon and level method.
Why did the center of my zucchini bread collapse?
This often happens when the bread is underbaked or the oven temperature was off. Use an oven thermometer if needed and check for doneness with a toothpick in the center before removing from the oven.
How to keep chocolate chips from sinking in zucchini bread?
Use miniature chips and lightly coat them in a bit of flour before mixing them into the batter. This helps them stay suspended while baking.
Should you squeeze water out of zucchini for bread?
Yes but only gently. Press out some of the liquid using a clean kitchen towel or your hands. Leaving a little moisture helps keep the bread soft and moist.
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