Double Chocolate Zucchini Bread

This double chocolate zucchini bread is rich, moist, and loaded with real chocolate flavor from both cocoa powder and chocolate chips. Shredded zucchini keeps every slice tender without adding any vegetable taste or texture.

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The first time I made this double chocolate zucchini bread, I handed a slice to my husband without saying a word about what was in it. He ate the whole thing and asked for a second slice before I told him - there's zucchini in there!

That's the real test for any zucchini bread, and this recipe passes it every time.

As for the double chocolate - most chocolate zucchini bread recipes lean on cocoa powder alone and call it a day. This one goes a step further.

Cocoa powder builds the deep chocolate base, and a full cup of chocolate chips melts into every slice, so you get tons of double chocolate flavor instead of a bread that just tastes chocolate-adjacent. The zucchini disappears completely into the crumb, adding moisture without a trace of vegetable flavor or texture.

One thing that trips up a lot of home bakers with zucchini bread is knowing exactly when it's done, since pan size can throw off bake time by 15 minutes or more.

I'll walk you through exactly what to look for so you pull your loaf at the right moment and end up with a moist, fudgy bread instead of a dry one.

Tips for Success - Read Before You Begin!

• Don't peel or blot the zucchini. Just shred it and go. The moisture is what keeps this bread fudgy, and blotting it out leads to a drier bread.
• Mix the batter just until combined. Overmixing develops the gluten in the flour, which makes the bread dense and tough.
• Watch the loaf, not the clock. Bake times vary more than you'd expect depending on your pan size, sometimes by 15 minutes or more. Start checking at 45 minutes. The bread is done when a toothpick comes out with a few moist crumbs attached. If it looks wet and batter-like, it needs a bit more time, but try to catch it before the toothpick comes out completely clean.
• Let it rest before slicing. Five minutes in the pan, then move it to a cooling rack to cool. Cutting in too early can make the slices gummy, so leave it for about an hour. Torture, I know.

To make this double chocolate zucchini bread, you'll need:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup light brown sugar
• ¼ cup white sugar
• 2 large eggs, room temperature
• 4 tablespoons unsalted butter, softened
• ¼ cup canola oil
• 1½ cups shredded zucchini, packed
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Ingredient Notes

Cocoa powder - Use either regular or Dutch process depending on what you have on hand.

Butter and oil: This combination does double duty. The butter adds rich flavor, and the oil keeps the crumb moist and tender for days. I don't suggest substituting.

FIRST STEP: Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.

SECOND STEP: In a large bowl, beat the eggs, butter, oil, and vanilla extract until combined, about 1 minute.

THIRD STEP: Mix in the shredded zucchini for just 10 seconds. You don't need to fully incorporate it yet.

FOURTH STEP: Add the dry ingredients to the wet ingredients and stir until just combined. Stop as soon as you don't see any dry streaks.

FIFTH STEP: Reserve a small handful of chocolate chips for the top, then stir the rest into the batter.

SIXTH STEP: Pour the batter into a greased 8×4 loaf pan and sprinkle the reserved chocolate chips over the top.

SEVENTH STEP: Bake at 350°F, checking doneness starting at the 45-minute mark.

EIGHTH STEP: Let the loaf rest in the pan for 5 minutes, then move it to a cooling rack. Cool completely before slicing.

Serving Suggestions

This double chocolate zucchini bread works just as well for breakfast as it does for dessert. A slice with a hot cup of coffee makes for a satisfying start to the morning, especially alongside eggs or fresh fruit for a complete breakfast or brunch spread.

For dessert, serve a warm slice with a scoop of vanilla ice cream. It's an easy after-dinner treat. It's just as good on its own with a cup of coffee or tea in the afternoon when a chocolate craving hits.

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Storage Instructions

Room temperature: Keep the bread in an airtight container for up to 5 days. Tuck a paper towel underneath the loaf to absorb excess moisture and keep the bottom from getting soggy.

Freezer: This bread holds up well in the freezer for up to 3 months. Wrap the cooled loaf tightly in plastic wrap, then add a layer of foil before freezing.

Make ahead: Baking a double batch and freezing the extra loaf is an easy way to have a treat on hand whenever a chocolate craving hits.

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Double Chocolate Zucchini Bread

This double chocolate zucchini bread is rich, moist, and loaded with real chocolate flavor from both cocoa powder and chocolate chips. Shredded zucchini keeps every slice tender without adding any vegetable taste or texture.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 8 slices

Calories 409 kcal

Ingredients

  

1x2x3x

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder (natural or Dutch-process both work)
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup light brown sugar
• ¼ cup white sugar
• 2 large eggs (room temperature)
• 4 tablespoons unsalted butter (softened)
• ¼ cup canola oil
• 1 teaspoon vanilla extract
• 1½ cups shredded zucchini (packed)
• 1 cup semi-sweet chocolate chips (divided)

DIRECTIONS

 

• Preheat the oven to 350°F. Line an 8x4 loaf pan with parchment paper or lightly grease it.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
• In a large bowl, beat the eggs, butter, oil, and vanilla extract on medium speed until combined, about 1 minute.
• Add the shredded zucchini to the wet ingredients and mix for just 10 seconds.
  
• Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
• Reserve a small handful of chocolate chips for topping, then fold the remaining chocolate chips into the batter.
  
• Pour the batter into the prepared loaf pan. Sprinkle the reserved chocolate chips over the top.
  
• Bake for 50 minutes, checking for doneness starting at the 45-minute mark. The bread is done when a toothpick inserted in the center comes out with a few moist crumbs attached, not fully clean.
  
• Remove from the oven and let the loaf rest in the pan for 5 minutes.
• Transfer the loaf to a wire rack and cool completely before slicing.

Notes

• Cocoa powder: Natural or Dutch-process cocoa powder both work well in this recipe, so use whichever you have on hand.
• Butter and oil combo: The butter adds rich flavor, and the oil keeps the crumb moist and tender for several days.
• Don't peel or blot the zucchini. The moisture in the zucchini is what keeps this bread fudgy. Blotting it out leads to a drier loaf.
• Watch the loaf, not the clock. Bake times can vary by 15 minutes or more depending on your pan, so start checking at 45 minutes rather than relying on time alone.
• Don't overmix the batter. Stir just until the dry ingredients disappear. Overmixing develops the gluten in the flour and makes the bread dense instead of tender.
• Frozen zucchini: You can use frozen shredded zucchini in this recipe.
• Muffin conversion: Divide the batter into a lined muffin tin and bake for 18 to 24 minutes, checking a few minutes early since bake times vary by oven.
• Storage: Store at room temperature in an airtight container for up to 5 days.
• Place a paper towel underneath the loaf to absorb excess moisture.
• Freezing: Wrap the fully cooled loaf tightly in plastic wrap, then in foil, and freeze for up to 3 months.

 

Find the complete recipe at: thebestblogrecipes.com/double-chocolate-zucchini-bread/

Nutrition

Calories: 409kcal | Carbohydrates: 48g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 240mg | Potassium: 348mg | Fiber: 4g | Sugar: 29g | Vitamin A: 292IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 3mg

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