Double Chocolate Zucchini Bread

Jump to Recipe

Double Chocolate Zucchini Bread

Double chocolate zucchini bread isn’t just a clever way to use extra zucchini—it’s the perfect answer for chocolate lovers craving something rich yet moist. Every bite offers a blend of deep cocoa, melty chocolate chips, and a tender crumb you just can’t fake. Let’s dig into what makes this bread a standout, from ingredient selection to ideal storage.

Why Double Chocolate Zucchini Bread Deserves a Place in Your Recipe Box

This quick bread takes humble summer squash and turns it into a luscious loaf. Dutch-process cocoa brings out a deeper chocolate note, while the zucchini keeps everything soft for days. The bread walks the line between dessert and snack. Serve it for breakfast if you’re feeling decadent, or share slices at gatherings.

More than a Baking Trend

Chocolate zucchini bread has gained popularity for good reason. Zucchini melts into the batter, adding a touch of nutrition and unbeatable moisture without ever being noticeable. And when you add a double dose of chocolate—through cocoa and chocolate chips—the result is pure comfort.

Appeals to All Ages

Kids love it for the chocolate. Adults appreciate the subtle, earthy undertones the zucchini brings. Even the pickiest eaters won’t realize they’re eating vegetables.

Ingredients

Gather your supplies before starting. Having everything ready helps streamline the process and ensures you don’t miss a key step.

How to Make Double Chocolate Zucchini Bread

Great baking starts with preparation. Have a loaf pan, parchment paper, and mixing bowls ready.

Step-by-Step Directions

1. Prepare the Oven and Pan

• Preheat oven to 350°F (175°C).
• Lightly grease a 9×5-inch loaf pan, or line it lengthwise with parchment so it’s easy to lift the bread out.

2. Prep the Zucchini

• Wash and trim the zucchini. No need to peel unless you prefer a completely uniform texture.
• Use a box grater to shred the zucchini. You’ll need about 2 cups loosely packed.
• Place shredded zucchini in a clean kitchen towel. Squeeze out excess moisture—this keeps the bread from being soggy.

3. Mix the Dry Ingredients

• In a large bowl, whisk together flour, Dutch-process cocoa, baking soda, baking powder, salt, and espresso powder.

4. Mix the Wet Ingredients

• In another bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth.
• Add eggs one at a time, mixing until just incorporated.
• Stir in sour cream and vanilla extract.

5. Combine Wet and Dry Mixes

• Add about three-quarters of the dry mix to the wet ingredients. Stir until you see a few dry spots remain.
• Toss the drained zucchini with the remaining dry mix in the bowl. (This helps distribute it evenly and prevents clumps.)
• Add the zucchini mixture and 1 cup chocolate chips to the main batter. Fold gently, using a spatula, until just combined.

6. Fill the Pan

• Pour (or scrape) batter into prepared loaf pan. Smooth the top.
• Sprinkle remaining 1/4 cup chocolate chips evenly across the surface.

7. Bake

• Place pan in the center of the oven.
• Bake for 50–60 minutes. A toothpick inserted into the middle should come out with moist crumbs, but not wet batter.
• If the bread is browning too fast, tent with foil during the last 15 minutes.

8. Cool and Slice

• Let the bread cool in the pan for 10–15 minutes.
• Lift bread out using the parchment paper. Cool completely on a wire rack for best slicing.

Tips for Perfect Double Chocolate Zucchini Bread

Even the simplest bakes benefit from a few tested tricks.

• Quality Cocoa: Use Dutch-process cocoa for a deeper chocolate note. Natural unsweetened cocoa works, but the color will be lighter.
• Don’t Skip Moisture Removal: Wet zucchini can turn a loaf gummy. If your batch seems extra juicy, wring it thoroughly.
• Room Temperature Ingredients: Eggs and sour cream blend more easily when not fridge-cold, leading to a smoother batter.
• Do Not Overmix: Stir just until there are no visible streaks of flour. Overmixing can toughen the crumb.
• Custom Mix-ins: Add walnuts, pecans, or even dried cherries for a twist on classic chocolate. Swirl in softened cream cheese before baking for a marbled effect.
• Espresso Powder: For richer chocolate flavor, but the bread won’t taste like coffee.

Variations

Double chocolate zucchini bread leaves plenty of room for creativity. Here are ideas to suit different tastes.

• Gluten-Free: Use a cup-for-cup gluten-free flour blend.
• Vegan: Swap butter with coconut oil or vegan butter; use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg). Choose dairy-free yogurt and chocolate chips.
• Muffins: Scoop batter into lined muffin tins and bake for 18–22 minutes.

Serving Suggestions

This loaf stands well on its own, but a few simple touches can elevate it.

• For Breakfast: Toast a slice and spread with a little salted butter or almond butter.
• After School Snacks: Serve with a glass of milk or a handful of berries.
• Dessert: Drizzle slices with warm ganache or serve with vanilla ice cream.

Storing and Freezing

Homemade quick breads taste fresh for days with proper storage.

• Room Temperature: Keep in an airtight container for up to 3 days. Place a paper towel in the bottom to absorb extra moisture.
• Refrigeration: Bread lasts up to a week when wrapped tightly and chilled.
• Freezing: Wrap the cooled loaf or individual slices in plastic, followed by foil. Freeze for up to 3 months. Thaw in the fridge overnight. A quick warm-up in the microwave helps restore softness.
• Reheating Tip: Pop a slice in the toaster oven for a slightly crisp edge and gooey chocolate chips.

Troubleshooting

Even the best bakers can run into issues. Here’s how to fix or avoid common mistakes:

Double chocolate zucchini bread brings together the best of both worlds—chocolate and hidden veggies—without sacrificing flavor. Each slice is dense, moist, and packed with pockets of chocolate chips. Whether you’re new to baking or looking to refine an old favorite, this bread delivers. Try different mix-ins, share with friends, and enjoy how a humble loaf can make any moment special.

🖨️ Print

Double Chocolate Zucchini Bread

⭐⭐⭐⭐⭐

4.6 from 1 votes

---

Course: Dessert / Cuisine: American

Prep Time 20 minutes

Cooking Time 50 minutes

Servings 8 servings

Calories 347 cal

This easy and indulgent double chocolate zucchini bread is decadently chocolatey. It is wonderfully moist. It is perfect for using up summer zucchini.

Ingredients

• 2 cups shredded zucchini
• 2 teaspoons vanilla extract
• 1/2 cup Dutch-process cocoa powder
• 1 teaspoon baking soda
• 2 large eggs, room temperature
• 1 cup semisweet chocolate chips, divided
• 1/4 cup light brown sugar
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1/3 cup unsalted butter, melted and cooled
• 1/2 teaspoon espresso powder, optional
• 1/4 cup sour cream
• 1/2 teaspoon baking powder
• 1/2 cup granulated sugar

Instructions

1. Preheat the oven to 350°Fahrenheit. Grease a 9x5-inch loaf pan. Line the pan with parchment paper. Leave an overhang on the sides.
2. Grate the zucchini onto a clean kitchen towel. Wring it over the sink to remove excess moisture. Open the towel. Spread the zucchini into a thin layer. Pat dry with paper towels. Leave to dry until ready to use. (see note)
3. In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder (if using). Whisk until well combined. Set aside.
4. In a separate large bowl, whisk the melted butter, sour cream, and sugars. Mix until thick and smooth. Blend in the eggs, one at a time. Add the vanilla and blend again.
5. Gradually stir about 3/4 of the dry ingredients into the wet ingredients. Mix until just combined. Toss the zucchini in the remaining flour until evenly coated. Add the coated zucchini to the bowl with 3/4 cup of the chocolate chips. Mix gently just until no streaks of flour are visible.
6. Pour the batter into the prepared pan. Smooth the top. Sprinkle with the remaining 1/4 cup of chocolate chips.
7. Bake for 45-55 minutes. Insert a toothpick into the center to check for doneness. The toothpick should come out clean or with just a few moist crumbs.
8. Let the bread cool in the pan for 10 minutes. Carefully lift it out using the parchment paper. Transfer it to a wire rack to cool completely before slicing. Enjoy!