Don’t let the zucchini fool you—this Double Chocolate Zucchini Bread is rich, ultra-moist, and tastes like a fudgy slice of cake. It’s a perfect way to sneak veggies into dessert without sacrificing indulgent flavor. Cocoa powder and chocolate chips melt into every bite, creating a soft and dense loaf that’s loved by kids and adults alike.
Whether you’re overflowing with summer zucchini or just craving a deeply chocolatey treat, this easy quick bread is sure to become a favorite in your baking rotation.
Ingredients:
1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon instant espresso powder (optional, enhances chocolate flavor)
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup sour cream or Greek yogurt
- ¾ cup semi-sweet chocolate chips (plus extra for topping)
Preparation:
Step 1: Preheat Oven & Prepare Pan
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Step 2: Combine Dry Ingredients
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.
Step 3: Mix Wet Ingredients
- In a large bowl, whisk the eggs, oil, brown sugar, white sugar, and vanilla until smooth. Stir in the sour cream and mix until combined.
Step 4: Add Zucchini and Dry Ingredients
- Fold in the shredded zucchini, followed by the dry ingredients. Mix gently until just combined—do not overmix.
Step 5: Stir in Chocolate Chips
- Fold in the chocolate chips. The batter will be thick and fudgy. Spread evenly into the prepared loaf pan. Sprinkle extra chocolate chips on top if desired.
Step 6: Bake
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil during the last 15 minutes.
Step 7: Cool and Slice
- Let the bread cool in the pan for 15–20 minutes, then transfer to a wire rack. Slice once fully cooled.
Variation:
- Nutty twist: Add ½ cup chopped walnuts or pecans for crunch.
- Gluten-free: Substitute a 1:1 gluten-free flour blend.
- Mini loaves or muffins: Divide batter into mini pans or muffin tins and bake for 18–22 minutes.
- Extra rich: Stir in ¼ cup melted dark chocolate into the batter for deeper flavor.
COOKING Note:
Make sure to squeeze out excess moisture from the shredded zucchini using a clean towel or paper towels. This keeps the loaf from becoming too wet or gummy. The batter will be thick—that’s normal for this rich chocolate bread.
Serving Suggestions:
- For breakfast: Serve warm with a spread of peanut butter or cream cheese.
- For dessert: Add a scoop of vanilla ice cream or a drizzle of chocolate syrup.
- Snack time: Pair with a cup of coffee or milk for a quick afternoon treat.
- Gift idea: Wrap slices in parchment and ribbon for a sweet homemade gift.
Tips:
- Use finely shredded zucchini for best texture—it melts into the bread.
- Don’t skip squeezing the zucchini or the loaf may be too wet.
- Let it cool fully before slicing for clean cuts.
- Store in foil or plastic wrap to keep the bread moist.
⏱️ Time Overview:
- Prep Time: 15 minutes
- Baking Time: 50–60 minutes
- Total Time: ~1 hour 15 minutes
🍽️ Nutritional Information (per slice, based on 10 slices):
- Calories: ~290
- Protein: ~4g
- Carbohydrates: ~35g
- Fat: ~15g
- Sugar: ~19g
- Fiber: ~3g
- Sodium: ~220mg
Exact values may vary depending on specific ingredients and portion sizes.
❓FAQs
Do I need to peel the zucchini?
- No—leave the skin on for added fiber and color. It melts into the bread and is barely noticeable.
Can I freeze this bread?
- Yes! Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw at room temperature before serving.
Can I make it dairy-free?
- Use dairy-free yogurt instead of sour cream and dairy-free chocolate chips.
Why add espresso powder?
- It boosts the chocolate flavor without making the bread taste like coffee—but it’s optional.
Can I make this in advance?
- Definitely. It tastes even better the next day once the flavors have settled.
Conclusion:
Double Chocolate Zucchini Bread is the best of both worlds—rich and chocolatey like a brownie, but sneaky-healthy with the moisture from shredded zucchini. It’s easy, versatile, and crowd-pleasing, perfect for baking any time of year.
Whether you’re using up garden zucchini or just craving a decadent snack, this recipe delivers deep chocolate flavor and bakery-style texture in every bite.