Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread is a rich, moist quick bread packed with shredded zucchini, cocoa powder, and chocolate chips. This indulgent yet wholesome treat combines the goodness of vegetables with deep chocolate flavor, perfect for breakfast, snacks, or dessert.

Why You’ll Love This Recipe

This bread is irresistibly chocolaty, incredibly moist, and surprisingly simple to make. The zucchini blends seamlessly into the batter, adding texture and moisture without any vegetable taste. It’s a fantastic way to use up garden zucchini and satisfy chocolate cravings all at once.

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

• Eggs

• Granulated sugar

• Brown sugar

• Vegetable oil or melted butter

• Vanilla extract

• Shredded zucchini (drained if very wet)

• Semi-sweet or dark chocolate chips

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

3. In another bowl, beat together eggs, sugars, oil, and vanilla until smooth.

4. Stir the dry ingredients into the wet until just combined.

5. Fold in the shredded zucchini and chocolate chips until evenly distributed.

6. Pour batter into the prepared loaf pan and spread evenly.

7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

8. Let cool in the pan for 10 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

• Add chopped walnuts or pecans for crunch.

• Use whole wheat flour for a fiber-rich version.

• Substitute some of the oil with applesauce for a lighter loaf.

• Add a pinch of cinnamon or espresso powder for depth.

Storage/Reheating

Store at room temperature wrapped in plastic or in an airtight container for up to 3 days.
Refrigerate for up to 5 days, or freeze for up to 3 months.
Reheat slices in the microwave for 10–15 seconds for a warm, gooey texture.

FAQs

Can I taste the zucchini in the bread?

No, the zucchini adds moisture and texture but no distinct flavor.

Should I peel the zucchini?

No, the skin is thin and blends easily into the batter.

Do I need to squeeze out the zucchini moisture?

Only if it’s excessively watery; gently blot with a towel if needed.

Can I use Dutch-processed cocoa?

Yes, it works well, though natural cocoa is more common in quick breads.

Can I make this recipe vegan?

Yes, use flax eggs and a dairy-free chocolate chip alternative.

Can I double the recipe?

Absolutely. Bake in two loaf pans or a larger pan and adjust the baking time.

How do I keep the bread moist?

Do not overbake and store tightly wrapped to retain moisture.

Can I turn this into muffins?

Yes, divide batter into muffin tins and bake at 350°F for 20–25 minutes.

What type of chocolate chips should I use?

Semi-sweet or dark chocolate chips are ideal, but milk chocolate works too.

Why is my bread sinking in the middle?

This can happen from overmixing or underbaking. Ensure your baking soda is fresh and do not open the oven early.

Conclusion

Double Chocolate Zucchini Bread is the perfect blend of indulgence and nutrition. With its rich chocolate flavor and ultra-moist crumb, it’s a favorite for kids and adults alike. Whether served for breakfast or dessert, this bread is always a satisfying and smart choice.

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