Double Chocolate Zucchini Bread

This Double Chocolate Zucchini Bread is rich, moist, and everything I want in a decadent yet secretly wholesome treat. It’s loaded with cocoa, chocolate chips, and tender shredded zucchini that keeps the loaf soft and flavorful without being too heavy. I love enjoying it slightly warm with a cup of coffee, but it’s just as delicious as an afternoon snack or dessert.

Why You’ll Love This Recipe

I love how this recipe gives me the satisfaction of chocolate cake with the added bonus of veggies. The zucchini melts into the batter, making the texture incredibly moist without changing the taste. It’s simple to make, freezer-friendly, and packed with chocolate in every bite. Whether I bake it for guests, kids, or just for myself, it’s always a crowd-pleaser.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• 1/2 cup Dutch process cocoa or unsweetened cocoa

• 1 teaspoon baking soda

• 1/2 teaspoon sea salt

• 2 large eggs, at room temperature

• 1/4 cup unsalted butter, melted and slightly cooled

• 1/4 cup canola, vegetable oil, or melted coconut oil

• 3/4 cup packed light brown sugar

• 1 teaspoon pure vanilla extract

• 1 1/2 cups packed shredded zucchini

• 1 cup semisweet chocolate chips, divided

directions

1. I preheat the oven to 350°F and grease a 9×5-inch loaf pan with nonstick spray.

2. In a medium bowl, I whisk together the flour, cocoa powder, baking soda, and salt.

3. In a large bowl, I combine the eggs, melted butter, oil, vanilla extract, and brown sugar. I stir until smooth—it’s okay if there are a few small sugar clumps.

4. I gently stir the dry ingredients into the wet ingredients, making sure not to overmix.

5. I fold in the shredded zucchini until just combined, then add ¾ cup of the chocolate chips.

6. I pour the batter into the prepared loaf pan and sprinkle the remaining ¼ cup of chocolate chips on top.

7. I bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean—melted chocolate on the toothpick is fine, but I don’t want any raw batter.

8. Once done, I place the pan on a wire rack and let the bread cool for 15 minutes. I run a knife around the edges and carefully remove the bread from the pan. I let it cool until slightly warm before slicing and serving.

Servings and timing

This recipe makes 1 loaf, about 10–12 slices depending on how thick I cut them. It takes 10 minutes to prep and 50–60 minutes to bake, so I have it ready in just about an hour.

Variations

• I swap in dark chocolate chips or chunks for a more intense chocolate flavor.

• For a richer twist, I add a swirl of peanut butter or almond butter before baking.

• I sometimes toss in a handful of chopped walnuts or pecans for crunch.

• To make it dairy-free, I use coconut oil and dairy-free chocolate chips.

• For a slightly less sweet loaf, I reduce the brown sugar to ½ cup.

storage/reheating

I wrap the cooled loaf in plastic wrap and keep it on the counter for up to 4 days. It stays moist and delicious. If I want to freeze it, I let it cool completely, wrap it in plastic wrap and aluminum foil, and freeze for up to 1 month. When I’m ready to enjoy it, I let it thaw at room temperature and slice.

FAQs

Can I taste the zucchini in this bread?

No, not at all. The zucchini adds moisture and helps the texture, but I don’t taste it—it blends perfectly with the chocolate.

Do I need to peel the zucchini?

I don’t peel it. The skin is soft and full of nutrients. Once baked, it’s barely noticeable in the bread.

Can I use regular cocoa powder instead of Dutch process?

Yes, I can. Both work well. Dutch process gives a slightly deeper flavor, but regular unsweetened cocoa still makes a delicious loaf.

Why is my bread taking longer to bake?

Sometimes ovens run hot or cold. I always start checking at the 50-minute mark, but I wait until the center is set and a toothpick comes out with no raw batter.

Can I make this into muffins?

Yes! I divide the batter into muffin tins and bake at 350°F for 18–22 minutes. It’s a great grab-and-go breakfast option.

Conclusion

This Double Chocolate Zucchini Bread is the perfect combination of indulgent and wholesome. It’s rich, soft, and chocolatey with just the right amount of sweetness. I love baking a loaf to enjoy throughout the week or freezing a few slices for future cravings. It’s one of those recipes I keep coming back to—easy to make, satisfying to eat, and always a hit.