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 satisfy even the biggest chocolate cravings. And the best part? No one will ever guess it's packed with zucchini.
This decadent quick bread is loaded with deep chocolate flavor, tender shredded zucchini, and melty chocolate pieces in every bite. It's the perfect way to use up extra garden zucchini while making something everyone will rave about.
Why You'll Love This Recipe
This bread is rich, indulgent, and surprisingly simple to make. Here are all the reasons you won't want to miss it!
Double chocolate - Made with both cocoa powder and chocolate chunks, it delivers rich chocolaty flavor in every bite.
Fudgy, super moist, and rich - The zucchini keeps the bread incredibly tender and moist while the chocolate gives it a brownie-like texture.
Simple ingredients - This double chocolate chip zucchini bread needs no mixer, just two bowls and about 20 minutes of prep time.
Easy to make - It's a simple quick bread recipe that's beginner-friendly and hard to mess up.
Great way to eat your veggies - The zucchini blends right into the batter and adds moisture without a noticeable vegetable flavor.
Perfect for using zucchini - When summer gardens are overflowing with zucchini, this is one of the tastiest ways to use it up.
Ingredients and Their Part in the Bread
This chocolate chocolate zucchini bread uses simple pantry staples that come together for a rich and fudgy loaf. This is what you'll need:
- Zucchini - Adds moisture and keeps the bread soft and tender.
- Chocolate chunks or chocolate chips - Melt throughout the bread for pockets of rich chocolate flavor. This also gives the loaf a delicious chocolate chunk zucchini bread texture.
- Sugar - Sweetens the bread and helps keep it moist.
- Vegetable, Safflower or Coconut oil - Creates a soft, tender crumb.
- Eggs - Provide structure and richness.
- Vanilla - Enhances the chocolate flavor.
- Flour - Gives the bread structure while keeping it soft.
- Cocoa powder - Brings rich chocolate flavor to the batter.
- Baking soda and baking powder - Help the bread rise properly.
- Cinnamon - Adds warmth and depth to the chocolate flavor.
- Salt - Balances the sweetness and enhances the chocolate.
Best Zucchini for Zucchini Bread
For the best results, opt for small to medium zucchini. They tend to be sweeter, softer, and more moist than larger zucchini, which can become bitter and seedy.
Small and medium zucchini also have fine seeds that blend easily into the batter. There's no need to peel them unless you prefer to. The peel softens while baking and practically disappears into the bread.
Be sure to grate the zucchini instead of chopping it. Shredded zucchini blends evenly into the batter and creates the perfect moist texture.
How to Make Chocolate Zucchini Bread
This easy bread comes together quickly with just a few simple steps. Here's what to do:
- In a large bowl, stir sugar and oil together and mix well.
- Add eggs and vanilla extract and mix until combined. Set aside.
- In a medium bowl, combine dry ingredients, cocoa powder, all-purpose flour, baking powder, baking soda, cinnamon, and salt. Stir then add to wet ingredients and stir until just incorporated. Make sure not to overmix!
- Add grated zucchini, using the larger holes on the grater.
- Add in chocolate chunks, reserving a few for adding to the top after you pour the batter into the bread pan.
- Stir until just mixed.
Tip: Use dark cocoa powder for a richer, deeper chocolate flavor.
- Pour chocolate chocolate zucchini bread batter into a loaf pan, then scatter a few chocolate chunks or chips on top. Press in slightly.
- Bake at 350°F for 65-75 minutes. Let cool in the pan for 10-15 minutes, then turn out onto a wire rack to finish cooling. Bread is best cut when it is completely cool.
Want to save this recipe?
I'll email this recipe to you & you can come back to it when you're ready. Plus you'll get delicious seasonal recipes from me a couple times a month!
Mini Loaves and Muffins
This batter also works beautifully for mini loaves and muffins if you want smaller portions or something easier to freeze and share.
For mini loaves, divide the batter evenly between greased mini loaf pans and bake at 350°F for approximately 30 to 40 minutes, depending on pan size. Check for doneness with a toothpick inserted into the center.
For muffins, divide the batter into lined or greased muffin cups, filling them about ¾ full. Bake at 350°F for 15 to 20 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Recipe Tips for Success
These helpful tips will ensure your bread turns out perfectly rich and moist every time.
- Use the shredder side of a box grater for the perfect zucchini texture
- Avoid using the tiny grater holes since they can make the zucchini mushy
- Don't overmix the batter or the bread can become dense and dry
- Use room temperature eggs for easier mixing
- Line the loaf pan with parchment paper for easier removal
- Don't overbake the bread or it can lose its fudgy texture
- Let the bread cool before slicing so it holds together properly
Recipe Variations to Make It Your Own
This recipe is easy to customize with different flavors and mix-ins.
- Chocolate chips - Use peanut butter chips, dark chocolate chips, or white chocolate chips.
- Espresso powder - Add 1 teaspoon to intensify the chocolate flavor.
- Nuts - Stir in chopped walnuts or pecans for crunch.
- Fruit - Add chopped banana or cherries. You can also swap part of the vanilla with orange extract for a chocolate-orange flavor.
- Triple chocolate - Use two kinds of chocolate chips or top the loaf with chocolate frosting.
- Flour - Use gluten-free flour or substitute half the all-purpose flour with whole wheat flour.
Make Ahead
This bread is fantastic for make-ahead baking during zucchini season. Bake multiple loaves and freeze them for later so you always have a delicious homemade treat ready to go.
It also travels well for potlucks, picnics, bake sales, and homemade gifts. Since it stays moist for days, it's perfect for preparing ahead of time.
How to Store the Bread and How Long It Lasts
Store the bread tightly wrapped or in an airtight container at room temperature for 3 to 4 days. For longer storage, refrigerate it to keep it fresh and moist.
This bread freezes beautifully. Wrap the cooled loaf or individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
More Chocolate Recipes
Because one can never get enough chocolate, here are more delicious recipes to try.
- Chocolate Magic Cake - A rich dessert with magical layers.
- Chocolate Pound Cake - Dense, moist, and deeply chocolaty.
- Death by Chocolate Poke Cake - Loaded with decadent chocolate flavor.
- Hot Chocolate Cupcakes - Cozy chocolate cupcakes topped with marshmallow frosting.
- Loaded Brownies - Packed with chocolate and fun mix-ins.
Also check out my lemon zucchini bread and zucchini cake to make more tasty treats with the veggie.
Find lots of easy quick bread recipes right here on 2CM!
LOVE QUICK & EASY RECIPES? FOLLOW ME ON INSTAGRAM, FACEBOOK, & PINTEREST FOR ALL THE LATEST RECIPE INSPIRATION! PLUS JOIN MY EMAIL LIST AND RECEIVE A FREE E-BOOK.
Double Chocolate Zucchini Bread
Ingredients
- 1 cup sugar
- ½ cup vegetable oil, safflower, almond, or coconut oil
- 2 eggs
- 1 ½ teaspoons vanilla
- 1 ¼ cup flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 cups zucchini shredded, peeled or unpeeled
- 1 cup chocolate chunks or chocolate chips
Instructions
- Preheat oven to 350°F. 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 or chips.
- 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 a wire rack.
- Cool 10-15 minutes in pan then remove from pan and place on a wire rack to cool completely.
Notes
STORE/FREEZE
Store the bread tightly wrapped at room temperature for 3 to 4 days. For longer storage, refrigerate it to keep it fresh and moist. Freeze the cooled loaf (or individual slices), wrapped tightly in plastic wrap and sealed in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving. For more recipe tips and variations see above.Want to save this recipe?
I'll email this recipe to you & you can come back to it when you're ready. Plus you'll get delicious seasonal recipes from me a couple times a month!
Nutrition
Frequently Asked Questions
No, that's completely optional. The peel softens during baking and blends into the bread. If using organic zucchini, many people leave the peel on.
If you are using small to medium zucchini, there is usually no need to squeeze out the moisture. Keeping the moisture helps create a softer, more fudgy loaf. If your zucchini is extremely watery, lightly blot it with paper towels.
Absolutely! It freezes very well for 2 to 3 months when wrapped securely. Slicing it before freezing makes it easy to grab individual portions.
It stays moist for about 3 to 4 days at room temperature. After that, refrigerate or freeze it for longer storage.
This post has been updated with simpler steps, more recipe tips, and tasty variations. It was first published on October 9, 2015.
Mary Ellen says
Looks amazing! Going to try making it tomorrow if I have enough zucchini in the fridge.
Linda Warren says
Hope you enjoy it! Let me know how it turns out.
Julie @ Cooks with Cocktails says
Wow that bread looks incredibly moist and super chocolaty! I bet it tastes amazing, especially with a coffee.
Wendy, A Day in the Life on the Farm says
That is one dark delicious looking bread. I would love a piece right now.