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 – Moist, Fudgy & Easy

Name: Double Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 2 h
Cuisine: American
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.

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.

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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