Go Back Email Link
–+ servings
Stack of thick slices of Chocolate Zucchini Bread showing the moist, tender crumb and melted chocolate chips throughout each slice.
Print Recipe
No ratings yet

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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 409kcal
Author: Shauna

Ingredients

  • 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

Instructions

  • 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.
    Overhead photo of shredded zucchini being added to the wet batter for Chocolate Zucchini Bread with electric mixer beaters resting in the bowl.
  • 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.
    Overhead photo of the thick double chocolate zucchini bread batter after the dry ingredients have been added, showing shredded zucchini and cocoa mixture being folded together in a glass mixing bowl.
  • Pour the batter into the prepared loaf pan. Sprinkle the reserved chocolate chips over the top.
    Overhead photo of chocolate zucchini bread batter spread into a loaf pan and topped with semi-sweet chocolate chips before baking.
  • 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.
    Freshly baked loaf of Chocolate Zucchini Bread studded with chocolate chips cooling on a wire rack with whole zucchini in the background.
  • 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