A rich, moist, and chocolatey treat, this Double Chocolate Zucchini Bread is the ultimate quick bread recipe for busy chocolate lovers. Packed with cocoa powder, melty chocolate chips, and hidden zucchini, it’s a perfect blend of indulgence and wholesome goodness. Whether you enjoy it as a cozy dessert, afternoon snack, or sweet breakfast, this recipe comes together quickly and makes your kitchen smell heavenly.
Table of Contents
Table of Contents
5 Reasons Why You’ll Love It
- Extra moist texture from zucchini
- Rich double chocolate flavor
- Perfect for meal prep and freezing
- Quick and easy to make
- Great way to sneak in veggies
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 10 slices
Ingredients List
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini)
- 1 cup semisweet chocolate chips
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowls
- Whisk
- Wooden spoon or spatula
- Measuring cups & spoons
- Box grater (for zucchini)
- 9×5 inch loaf pan
- Cooling rack
How to Make Step-by-Step
Step 1:
Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan or line it with parchment paper.
Step 2:
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined.
Step 3:
In another bowl, beat eggs, oil, sugars, and vanilla until smooth and slightly frothy.
Step 4:
Fold shredded zucchini into the wet mixture. Gently squeeze out any excess water if zucchini is too moist.
Step 5:
Slowly add the dry ingredients to the wet mixture, stirring just until combined. Batter should be thick but scoopable.
Step 6:
Fold in chocolate chips, reserving a few to sprinkle on top before baking.
Step 7:
Pour batter into prepared loaf pan. Bake for 50–55 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Step 8:
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Double Chocolate Zucchini Bread with Cocoa & Chips
Equipment
- Mixing bowls
- Whisk
- Wooden spoon
- Loaf pan
- Cooling rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini about 1 medium
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan or line it with parchment paper.
- Whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat eggs, oil, sugars, and vanilla until smooth.
- Fold shredded zucchini into wet mixture.
- Add dry ingredients to wet mixture and stir just until combined.
- Fold in chocolate chips, reserving some for topping.
- Pour batter into loaf pan. Bake 50–55 minutes until toothpick comes out mostly clean.
- Cool in pan 10 minutes, then transfer to wire rack.
Notes
Nutrition
Variations to Try
- Swap semisweet chocolate chips with white chocolate or peanut butter chips for a fun twist.
- Add chopped walnuts or pecans for crunch and extra richness.
Storage Tips
Store zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped in foil and placed in a freezer bag for up to 3 months. Always thaw at room temperature before serving for best flavor.
Pro Tips Section
- Use finely shredded zucchini so it blends seamlessly into the bread.
- Do not overmix the batter to keep the texture soft.
- For meal prep, bake two loaves and freeze one for later.
- Warm a slice and top with butter or cream cheese for a decadent treat.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 280
- Protein: 5g
- Carbohydrates: 36g
- Fat: 14g
- Fiber: 3g
- Sugar: 20g
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
FAQs
Can I use whole wheat flour instead of all-purpose?
Yes, substitute half or all of the flour with whole wheat flour, but expect a denser texture.
Do I need to peel the zucchini?
No, keep the peel on for extra fiber and nutrients—it blends right into the bread.
Can I make this recipe vegan?
Yes, replace eggs with flax eggs and use dairy-free chocolate chips.
How do I know when the bread is done?
Insert a toothpick—if it comes out with moist crumbs (not raw batter), it’s ready.
Closing Notes
This Double Chocolate Zucchini Bread is proof that dessert can be both indulgent and nourishing. With its tender crumb, rich chocolate flavor, and hidden veggie boost, it’s bound to become a household favorite. Bake a loaf today, and you’ll see why this recipe is a keeper for every season.
