Double Chocolate Zucchini Bread

A Double Chocolate Zucchini Bread  that’s so moist, rich and chocolaty, you won’t know whether to have it for breakfast, snack or dessert! Not only is it fudgy beyond belief but it’s got just enough extra chocolate chunks thrown in to ease anyone’s chocolate cravings. And, BONUS, no one will ever know that it’s packed full of veggies!

2 slices on white table in front of zucchini and baked bread.

I love chocolate! Yep, I’m one of those chocolate lovers that will eat anything that has chocolate in it. Well, maybe chocolate covered crickets are the exception. lol And baking with chocolate always takes precedence over any other flavor. If you don’t believe me, just check out how many I have on my blog. From a Chocolate Cherry Tart to Chocolate Lava Mug Cakes and Chocolate Swirl Banana Bread to a healthier Chocolate Almond Smoothie, there’s always room for chocolate. Are you with me?

Whole bread on white platter with 2 zucchini on the side.

If your garden is like mine, producing a boatload of zucchini, using it for anything and everything is the order of the day. So far, I’ve made a Summer Squash Galette, some Zucchini Boats and Zucchini & Prosciutto Skewers. So it’s no surprise that I finally decided to bake something that combines this delicious vegetable with chocolate.

Closeup of sliced chocolate bread on a white plate set on the diagonal.

This double chocolate zucchini bread is a super easy quick bread that needs no mixer, just 2 bowls and 20 minutes prep, before popping in the oven. And it is truly double the deliciousness!  I added cocoa powder and chocolate chips, both inside and on top, to make it a chocolate lovers dream. I like to call this my “somewhat healthy” chocolate quick bread. What???  Yep, you get your chocolate fix that tastes like your favorite chocolate cake and your serving of veggies all in the same delicious package.  Win-win!

Frequently asked questions

What makes this zucchini bread so good?

  1. It’s got double the chocolate! Duh! I used both dark cocoa powder and dark chocolate chunks to up the rich, fudgy consistency.
  2. Adding zucchini, I know, who ever thought of adding veggies to baked goods was brilliant, makes the bread super moist and rich. Plus you get your vegetables too!

Do I have to peel the zucchini before grating?

No, that is entirely up to you. It actually won’t make much difference to the end result. My rule of thumb is, if it’s organic I leave the peel on, if not, then I take it off.

Should I squeeze the extra moisture out of the zucchini?

If you are using small to medium zucchini, I don’t feel like there is a need to drain or squeeze the shredded zucchini dry. This will make your bread more moist and dense. If you do squeeze the moisture out, the resulting bread will be lighter and drier.

Can I freeze this bread?

Absolutely! It will freeze well for 2-3 months, wrapped securely in plastic wrap and a resealable plastic bag. In fact, I always slice mine then freeze it so I can take out a slice at a time when I want it. 

How long will this bread keep?

It will stay nice and moist for 3-4 days on the counter. If keeping it longer than that, I would refrigerate it or freeze it.

Quick tips

  • Use the shredder side of your box grater to make the zucchini the perfect size to bake right into the bread. If you use the smaller holes, the zucchini tends to turn into a pile of mush.
  • Opt for small to medium zucchini as they lend more moistness and sweetness to the bread. The larger zucchini tend to be drier and more bitter.
  • Don’t overmix! Always a great rule to follow when making quick breads. You want to stir the wet ingredients into the dry until just combined. This will prevent the gluten from going crazy and making your bread denser and drier.
  • Don’t want to make zucchini bread? This recipe makes delicious zucchini muffins too! Adjust the bake time to about 15-20 minutes. Cool in pan for 10-15 minutes then remove to wire rack to cool.

Directions

Step by step directions for wet ingredients.

  1. Gather ingredients.
  2. In a large bowl, stir sugar and oil together and mix well. (photo 2)
  3. Add eggs. (photo 3)
  4. Pour in vanilla extract and mix until well combined. Set aside. (photo 4)

Mixing dry ingredients and adding to wet ingredients steps.

  1. In a medium bowl, combine cocoa powder with all purpose flour. I like to use dark cocoa powder for an even richer chocolate flavor. (photo 5)
  2. Add baking powder, baking soda, cinnamon and salt to cocoa-flour mixture. (photo 6)
  3. Combine wet ingredients and dry ingredients, making sure to not overmix. Stir until just incorporated. (photo 7)
  4. Add grated zucchini. (photo 8)
  5. Add in chocolate chunks. Reserve a few for adding to the top after you pour into bread pan. You can add nuts here if you like an added crunch to your bread. (photo 9)
  6. Stir until just mixed. (photo 10)

Batter poured in pan and chocolate chunks scattered on top.

  1. Pour into bread pan then scatter a few chocolate chunks or chips on top. Press in slightly.

Bread cooling on rack.

  1. Bake. Let cool in pan for about 10-15 minutes then turn out onto wire rack to finish cooling. Bread is best cut when it is completely cool.

A broken slice on white table with slices in background.

Pssst! No one will ever know there’s zucchini in the bread so it’s a great way to get the kids to eat some veggies! I won’t tell if you won’t! Enjoy!

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A broken slice on white table with slices in background.

Double Chocolate Zucchini Bread

This chocolate zucchini bread is easy to make, rich and full of delicious chocolate. And your family will never know that it's packed with veggies!
Print Rate
Course: Bread
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 12 servings
Calories: 292kcal
Author: Linda Warren

Ingredients

  • 1 cup sugar
  • 1/2 cup vegetable oil, almond, safflower or coconut oil
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 1 1/4 cup flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups zucchini shredded, peeled or unpeeled
  • 1 cup chocolate chunks or chocolate chips

Instructions

  • Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with non-stick spray. If you prefer, you can also line the pan with parchment paper.
  • In a large bowl, beat sugar and oil. 
  • Gradually add in eggs and vanilla.
  • Combine dry ingredients. 
  • Add dry ingredients to wet ingredients and mix until just blended. 
  • Stir in zucchini and chocolate pieces.
  • Pour into prepared loaf pan and bake for 65-75 minutes or until toothpick in center comes out with just a few moist crumbs.
  • Remove from oven and place on wire rack.
  • Cool 10-15 minutes in pan then remove from pan and place back on wire rack to cool completely.

Notes

Quick tips

  • Use the shredder side of your box grater to make the zucchini the perfect size to bake right into the bread. If you use the smaller holes, the zucchini tends to turn into a pile of mush.
  • Opt for small to medium zucchini as they lend more moistness and sweetness to the bread. The larger zucchini tend to be drier and more bitter.
  • Don't overmix! Always a great rule to follow when making quick breads. You want to stir the wet ingredients into the dry until just combined. This will prevent the gluten from going crazy and making your bread denser and drier.
  • Don't want to make zucchini bread? This recipe makes delicious zucchini muffins too! Adjust the bake time to about 15-20 minutes. Cool in pan for 10-15 minutes then remove to wire rack to cool.

Nutrition

Calories: 292kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 28mg | Sodium: 157mg | Potassium: 190mg | Fiber: 2g | Sugar: 23g | Vitamin A: 88IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 2mg

This article was first posted on October 9, 2015. It has been updated with new photos and step-by-step directions. 

Double Chocolate Zucchini Bread
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