There’s something especially magical about biting into a loaf of Double Chocolate Zucchini Bread. Rich, moist, and packed with chocolatey goodness, this recipe is the perfect blend of indulgence and hidden nourishment. The zucchini melts seamlessly into the batter, giving the bread its tender crumb while letting the cocoa and chocolate chips shine.
Whether you’re a seasoned baker or trying zucchini bread for the first time, this guide will walk you through everything you need: a bit of background, the essential ingredients and tools, simple step-by-step instructions, fun variations, and answers to common baking questions. By the time you finish reading, you’ll be ready to bake a loaf of chocolate heaven at home.
A Family Tradition with a Sweet Twist
My first encounter with zucchini bread was during childhood summers, when gardens overflowed with more squash than anyone knew what to do with. My grandmother—determined not to let a single zucchini go to waste—would turn them into loaves of warm, fragrant bread. At first, the idea of vegetables in dessert sounded strange. But after the first bite of her choc zucchini bread, I was hooked.
Years later, I experimented with her recipe, adding cocoa powder and generous handfuls of chocolate chips. That’s when rich chocolate zucchini bread became a family favorite. It wasn’t just a clever way to use up garden zucchini—it felt like dessert with a comforting, homemade twist. Each loaf had the same nostalgia of summers past, but with an irresistible upgrade.
Zucchini may not be the first ingredient you’d expect in a sweet loaf, but it works brilliantly here. It’s nearly flavorless on its own, which means it doesn’t compete with the chocolate. Instead, grated zucchini adds incredible moisture, keeping the bread tender for days. Combined with cocoa powder and melty chocolate chips, the result is a loaf that’s indulgent, fudgy, and almost cake-like.
Print
Double Chocolate Zucchini Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (10 slices) 1x
Description
Ultra-moist, fudgy chocolate loaf studded with melty chips and a hidden boost of zucchini. Easy to make, richly flavored, and perfect for breakfast, snacks, or dessert.
Ingredients
1 1/2 cups shredded zucchini, lightly squeezed
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs, room temperature
1/2 cup neutral oil (canola or avocado)
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup semisweet chocolate chips, divided
Optional: 1/2 cup chopped walnuts or pecans
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment.
2. Shred zucchini on a medium grater, then gently squeeze out excess moisture; measure 1 1/2 cups.
3. In a large bowl whisk flour, cocoa powder, baking soda, baking powder, and salt.
4. In a separate bowl whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
5. Pour wet ingredients into dry and stir just until combined; do not overmix.
6. Fold in zucchini and 3/4 cup chocolate chips (and nuts if using).
7. Spread batter in the pan and smooth the top; sprinkle remaining chips over the surface.
8. Bake 55–65 minutes, until a toothpick at the center comes out with a few moist crumbs.
9. Cool in pan 10 minutes, then transfer to a rack to cool completely before slicing.
10. Slice with a serrated knife; serve warm or at room temperature.
11. Store airtight at room temperature 3 days, refrigerate up to 5 days, or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
Why Zucchini and Chocolate Work So Well
This wholesome base makes it a healthy chocolate zucchini bread option compared to traditional desserts, while still giving you that decadent chocolate fix. The balance between nourishment and indulgence has made double chocolate zucchini bread a recipe that home bakers love to return to—perfectly rich, yet subtly wholesome.
Ingredients and Tools for the Perfect Chocolate Zucchini Bread
Key Ingredients You’ll Need
The beauty of this moist double chocolate zucchini bread loaf lies in its balance of pantry staples with one fresh surprise—zucchini. Each ingredient plays a vital role to create the rich, fudgy, cake-like texture we love in homemade chocolate chip zucchini bread.
- Zucchini – Shredded zucchini melts into the batter, adding moisture and tenderness without leaving any noticeable taste.
- Cocoa powder – Gives a deep chocolate flavor and color.
- Chocolate chips – Semi-sweet or dark chips add pockets of melty chocolate.
- Flour – All-purpose or gluten-free blend for structure.
- Sweetener – Sugar or coconut sugar for balance.
- Eggs – Binding and volume.
- Oil or butter – Ensures a moist texture.
- Leavening – Baking soda and powder for rise.
- Flavor enhancers – Vanilla and salt for depth.
| Ingredient | Measurement | Purpose |
|---|---|---|
| Zucchini (shredded) | 1 ½ cups | Adds moisture, tender texture |
| All-purpose flour | 1 ¾ cups | Provides structure |
| Unsweetened cocoa | ½ cup | Rich chocolate base |
| Chocolate chips | 1 cup | Extra chocolate, gooey texture |
| Sugar or coconut sugar | ¾ – 1 cup | Sweetness and balance |
| Eggs | 2 large | Binding and stability |
| Oil | ½ cup | Keeps bread moist |
| Baking soda | 1 tsp | Helps rise |
| Baking powder | ½ tsp | Lifts batter slightly |
| Vanilla extract | 2 tsp | Enhances flavor |
| Salt | ½ tsp | Balances sweetness |
Tools That Make Baking Easier
- Loaf pan – Standard 9×5-inch works best.
- Box grater or food processor – For shredding zucchini.
- Mixing bowls – One for dry and one for wet ingredients.
- Measuring cups and spoons – For accuracy.
- Whisk and spatula – Mixing and folding without overworking.
- Cooling rack – Prevents soggy bottoms while cooling.
Step-by-Step Double Chocolate Zucchini Bread Recipe
Preparation and Mixing Method
- Wash, trim, and grate zucchini. Lightly squeeze out excess moisture.
- Whisk together flour, cocoa, baking soda, baking powder, and salt.
- Whisk wet ingredients: eggs, sugar, oil, vanilla.
- Combine wet and dry, stirring only until just mixed.
- Fold in grated zucchini and most chocolate chips. Reserve some for topping.
- Transfer to greased/parchment-lined loaf pan. Top with remaining chips. Bake at 350°F (175°C) for 55–65 minutes, until a toothpick comes out with moist crumbs.
- Cool 10 minutes in pan, then move to rack before slicing.
Serving, Storing, and Variations
Serving ideas:
- Enjoy warm with butter or almond butter.
- Serve with coffee or tea.
- Pair with ice cream for dessert.
Storage tips:
- Room temperature: airtight container for 3 days.
- Fridge: up to 5 days.
- Freezer: wrap slices in parchment, freeze for 3 months.
Variations:
- Add nuts for crunch.
- Swap in dark chocolate chunks.
- Use gluten-free flour for a wheat-free loaf.
- Replace some oil with applesauce for a lighter version.
FAQs
Can I make this zucchini bread without chocolate chips? Yes, the cocoa gives plenty of chocolate flavor. Substitute nuts or fruit if desired.
Do I need to peel zucchini before adding it? No, the peel is thin and bakes away while adding nutrients.
Can I freeze double chocolate zucchini bread? Yes, wrap tightly and freeze for up to 3 months.
How do I prevent the loaf from becoming soggy? Lightly squeeze shredded zucchini and cool loaf completely on a rack.
What’s the best way to grate zucchini for the bread? Use a box grater’s medium holes or a food processor shredding blade.
Conclusion
This double chocolate zucchini bread recipe is proof that indulgence and nourishment can coexist in one loaf. The zucchini ensures a tender crumb, while chocolate takes center stage. Perfect for breakfast, snacks, or dessert, it’s versatile enough for any occasion. Keep it classic or add your own twists—you’ll still end up with a loaf that’s fudge-like and irresistible. Bake it, share it, and savor every bite with the people you love.
