There’s something incredibly satisfying about slicing into a loaf of rich chocolate bread that’s unbelievably moist and packed with melty chocolate chips. I love making this Double Chocolate Zucchini Bread because the grated zucchini keeps every bite soft and tender without adding a noticeable vegetable flavor. It’s the perfect treat for breakfast, an afternoon snack, or a simple dessert when I’m craving something chocolatey.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups grated zucchini
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup chocolate chips
Directions
I preheat the oven to 350°F (175°C) and grease a loaf pan thoroughly.
In a medium bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, I whisk the vegetable oil, sugar, eggs, and vanilla extract until the mixture is smooth.
I stir the grated zucchini into the wet ingredients until evenly combined.
I gradually add the dry ingredients to the wet mixture, stirring gently until just combined without overmixing.
I fold in the chocolate chips evenly throughout the batter.
I pour the batter into the prepared loaf pan and smooth the top with a spatula.
I bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
I let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, I slice and serve.
Servings and Timing
Servings: 10 slices
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 70 minutes
Calories: Approximately 285 kcal per serving
Variations
I like adding chopped walnuts or pecans for extra crunch and a nutty flavor. Sometimes I swap the semi-sweet chocolate chips for dark chocolate chips to make the loaf even richer. For a slightly sweeter finish, I sprinkle a handful of chocolate chips over the top before baking. I also enjoy adding a teaspoon of espresso powder to intensify the chocolate flavor without making the bread taste like coffee.
Storage/Reheating
I store the cooled bread in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to a week, making sure it’s tightly wrapped to prevent it from drying out. For longer storage, I wrap individual slices or the entire loaf in plastic wrap and foil before freezing for up to 3 months. When I’m ready to enjoy it, I thaw it at room temperature and warm individual slices in the microwave for 10 to 15 seconds or in a low oven until heated through.
FAQs
Can I peel the zucchini before grating it?
I usually leave the peel on because it becomes soft during baking and adds color and nutrients without affecting the texture.
Can I squeeze the moisture out of the zucchini?
I don’t squeeze the zucchini for this recipe because its natural moisture helps create an exceptionally soft and tender loaf.
Can I use whole wheat flour instead of all-purpose flour?
I can substitute part of the all-purpose flour with whole wheat flour for a heartier texture, although the bread may be slightly denser.
How do I know when the bread is fully baked?
I insert a toothpick into the center of the loaf. If it comes out with a few moist crumbs but no wet batter, I know it’s ready.
Can I make this recipe into muffins?
Yes, I can divide the batter into a lined muffin pan and bake for about 18 to 25 minutes, checking for doneness with a toothpick.
Conclusion
I keep coming back to this Double Chocolate Zucchini Bread because it combines rich chocolate flavor with an incredibly moist texture in every slice. It’s easy to prepare, perfect for making ahead, and a wonderful way to enjoy a homemade chocolate treat that stays fresh for days. Whether I serve it with coffee, pack it as a snack, or enjoy it for dessert, this loaf is always a favorite in my kitchen.
📖 Recipe:
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Double Chocolate Zucchini Bread
- Total Time: 70 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
This rich Double Chocolate Zucchini Bread is incredibly moist, deeply chocolatey, and filled with melty chocolate chips. Grated zucchini keeps every slice soft and tender without adding a noticeable vegetable flavor.
Ingredients
1 1/2 cups grated zucchini
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan thoroughly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, whisk the vegetable oil, sugar, eggs, and vanilla extract until smooth.
- Stir the grated zucchini into the wet ingredients until evenly combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
Add chopped walnuts or pecans for extra crunch.
Use dark chocolate chips for a richer flavor.
Sprinkle additional chocolate chips on top before baking for a decorative finish.
Add 1 teaspoon espresso powder to enhance the chocolate flavor.
Leave the zucchini peel on for added color and nutrients.
Do not squeeze moisture from the zucchini, as it helps keep the bread moist.
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
To make muffins, bake at 350°F (175°C) for 18 to 25 minutes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 37 mg
