This double chocolate zucchini bread is the kind of treat you’ll find yourself craving again and again. Incredibly moist, rich with cocoa, and loaded with melty chocolate chips, it’s a dessert–snack hybrid you’ll feel good about. Thanks to the hidden zucchini, this loaf stays soft and tender for days (if it even lasts that long!). Whether you’re a long-time zucchini bread fan or trying it for the first time, this recipe will win you over with one bite. It’s the perfect way to use up extra zucchini during summer, but honestly? You’ll want it year-round.
Table of Contents
Why You’ll Love This Double Chocolate Zucchini Bread
- It’s irresistibly chocolatey: With cocoa powder and chocolate chips, every bite is fudgy and rich.
- Sneaky veggies: Shredded zucchini melts right in, adding moisture without making it taste like vegetables.
- Super easy to whip up: One bowl for dry, one for wet, and a whisk is all you need.
- Kid and adult-approved: Even picky eaters won’t notice the greens.
- Freezer-friendly: Make an extra loaf and stash it for future cravings.
- Customizable: Turn the batter into muffins or cupcakes with simple tweaks.
- No fancy equipment: A grater, mixing bowl, and loaf pan are all you need.
Ingredients
Dry Ingredients
- All-purpose flour – Gives the loaf structure; spoon and level for best results.
- Unsweetened natural cocoa powder – Adds deep chocolate flavor (don’t use Dutch-process here).
- Baking soda & baking powder – Together, they provide the perfect lift.
- Salt – Balances the sweetness.
- Espresso powder (optional) – Deepens the chocolate flavor subtly.
- Semi-sweet chocolate chips – Brings melty chocolate to every bite.
Wet Ingredients
- Eggs – Helps bind everything and adds richness.
- Vegetable oil or coconut oil – Keeps the bread moist.
- Plain Greek yogurt or sour cream – Adds tang and extra tenderness.
- Granulated sugar – Sweetens the loaf just right.
- Vanilla extract – A must for depth and warmth.
The Star
- Shredded zucchini – Adds tons of moisture and sneaks in some veggies without affecting the taste.
Note: You’ll find the full list with exact measurements in the recipe card at the end of this post!
How to Make Double Chocolate Zucchini Bread
Prep Your Tools & Pan First
Preheat your oven to 350°F (177°C). Lightly grease a 9×5-inch or 8×4-inch loaf pan, using the smaller one gives you a taller, bakery-style loaf. Set that aside and grab two bowls, a whisk, and a spatula. Simple tools, big flavor.
Mix the Dry Ingredients
In your large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder (if using). Toss in the chocolate chips now, this coats them with flour so they don’t sink during baking.
Whisk the Wet Ingredients
In a separate bowl, whisk the eggs, oil, yogurt, sugar, and vanilla extract until smooth and glossy. That shine is a good sign you’re ready to combine.
Combine Everything & Fold in Zucchini
Pour the wet mixture into your dry ingredients and gently whisk until just combined. Don’t overmix, this batter is thick by nature. Finally, fold in the shredded zucchini. It might look like a lot, but trust the process, it’ll bake in perfectly.
Bake to Perfection
Pour the batter into the loaf pan and smooth the top. Bake for 45 to 55 minutes, covering loosely with foil halfway through to keep the top from browning too fast. When a toothpick comes out with just a few moist crumbs, it’s done.
Let the zucchini bread cool in the pan for one hour, then remove and cool completely on a wire rack. For an extra touch, gently press a few more chocolate chips on top while it’s still warm.
Pro Tips for Making the Best Double Chocolate Zucchini Bread
Don’t Skip the Chocolate Chips
They make a huge difference, not just in flavor but texture too. The chips keep the loaf moist and gooey in all the right places.
No Need to Blot the Zucchini
Extra moisture is what makes this bread so tender. Just shred and fold it right in, skin and all. It disappears into the batter while baking.
Use Fresh Baking Soda
Old leavening means flat bread. Check the date and do a quick fizz test with vinegar before baking.
Muffins or Cupcakes? Totally Possible
Use this batter to make muffins or cupcakes with a simple change in bake time. Same great flavor, new shape.
How to Serve
Straight from the Loaf or Fancy It Up
A thick, warm slice is perfection on its own. But if you want to dress it up, try it with nut butter, whipped cream, or a scoop of vanilla ice cream. For a fancier dessert, toast a slice and serve it with fresh berries or a drizzle of chocolate syrup.
Perfect for Any Time of Day
This bread pulls double duty. It’s sweet enough for dessert but makes a great breakfast or afternoon snack. Wrap up a slice for lunchboxes or enjoy it with a hot drink in the evening. Total win.
And if you love cozy, crowd-pleasing bakes, you’ve got to try my Pecan Pie Lasagna for an ultra-indulgent layered treat, or go for a slice of Blueberry Coffee Cake if you’re in the mood for something fruity and fluffy. Oh, and don’t miss the German Chocolate Poke Cake if you’re a fan of rich chocolate and coconut perfection.
Make Ahead and Storage
Store Like a Pro
Once fully cooled, keep your loaf in an airtight container at room temp for up to 5 days. Prefer it chilled? Pop it in the fridge, it’ll stay fresh for a week.
Freeze for Later
Wrap the whole loaf or individual slices tightly in plastic and foil. Freeze for up to 3 months. When ready, thaw overnight in the fridge and bring to room temp before serving. A quick microwave zap brings back that just-baked softness.
FAQs about Double Chocolate Zucchini Bread
Can I use Dutch-process cocoa instead of natural cocoa?
It’s best not to. Dutch-process doesn’t react the same way with baking soda and can throw off the rise. Stick to natural cocoa for a fluffy, moist loaf.
Do I need to peel the zucchini before grating it?
Nope! Just wash and grate. The skin softens as it bakes and disappears into the batter, adding color and fiber without changing the taste.
Can I make this recipe gluten-free?
Yes, you can use a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for structure.
Can I double this recipe?
Absolutely. Double all the ingredients and divide the batter between two pans. If it’s too thick, a splash of milk helps loosen things up.
Double Chocolate Zucchini Bread
- Total Time: 2 hours
- Yield: 1 loaf (10 slices)
- Diet: Vegetarian
Description
This double chocolate zucchini bread is ultra-moist, rich in cocoa, and packed with gooey chocolate chips. The shredded zucchini melts right in, adding incredible tenderness without anyone noticing it’s even there! This is your new favorite quick bread, perfect for breakfast, dessert, or a cozy afternoon treat.
Ingredients
### Dry Ingredients
– All-purpose flour – Gives the loaf structure; spoon and level for best results.
– Unsweetened natural cocoa powder – Adds deep chocolate flavor (don’t use Dutch-process here).
– Baking soda – Helps the loaf rise.
– Baking powder – Adds additional lift.
– Salt – Balances the sweetness.
– Espresso powder (optional) – Deepens the chocolate flavor.
– Semi-sweet chocolate chips – Brings melty chocolate to every bite.
### Wet Ingredients
– Eggs – Helps bind everything and adds richness.
– Vegetable oil or melted coconut oil – Keeps the bread moist.
– Plain Greek yogurt or sour cream – Adds tang and extra tenderness.
– Granulated sugar – Sweetens the loaf just right.
– Vanilla extract – For depth and warmth.
### The Star
– Shredded zucchini – Adds moisture and melts into the bread without affecting flavor.
Instructions
1. Preheat and Prep Pan Preheat the oven to 350°F (177°C). Grease a 9×5-inch or 8×4-inch loaf pan with nonstick spray. Set aside.
2. Mix Dry Ingredients In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder (if using). Stir in chocolate chips.
3. Whisk Wet Ingredients In a separate bowl, whisk together the eggs, oil, yogurt, sugar, and vanilla extract until smooth and combined.
4. Combine Wet and Dry Slowly pour the wet ingredients into the dry mixture and gently whisk until just combined. Fold in shredded zucchini.
5. Bake the Bread Pour the batter into the prepared loaf pan. Smooth the top and bake for 45–55 minutes, loosely covering with foil halfway through. Check doneness with a toothpick.
6. Cool and Serve Let the bread cool in the pan for 1 hour, then transfer to a wire rack to cool completely. Optionally press extra chocolate chips into the top while warm.
Notes
– Use natural cocoa powder for best results—not Dutch-process.
– Zucchini does not need to be peeled or blotted; the moisture helps keep the bread soft.
– For muffins: Bake at 425°F for 5 minutes, then lower to 350°F for 14–15 minutes.
– For cupcakes: Bake at 350°F for 19–20 minutes.
– Freeze cooled bread tightly wrapped for up to 3 months. Thaw overnight in the fridge.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 246
- Sugar: 20g
- Sodium: 76mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 38mg