Delish Double Chocolate Zucchini Bread

This double chocolate zucchini bread is a sweet, slightly fudgy loaf that somehow manages to feel indulgent and wholesome at the same time—rich cocoa, pockets of melty chocolate, and a tender crumb kept impossibly moist by grated zucchini. It’s one of those recipes that transforms summer squash into something everyone actually asks for, and it travels well from breakfast to afternoon snacks to guilt-free dessert.

My husband is the unofficial taste-tester, which mostly means he “accidentally” finishes the first loaf before I’ve had more than a crumb. Our little one now thinks of it as a lunchbox staple, and friends have started requesting it as a hostess gift. I remember the first time I baked it for a cookout—people couldn’t believe there was zucchini in it, and the leftover slices disappeared in a flash. It’s become our go-to loaf when we want something comforting but not overly sweet, and it’s the kind of recipe I make when I want to sneak veg into treats without fussing with complicated swaps.

Behind the Recipe

This loaf has taught me a few kitchen lessons: shred zucchini on the coarse side for texture and don’t over-drain it—too much squeezing removes the moisture that keeps the bread tender. Conversely, leaving it excessively wet leads to a gummy middle, so a light press in a towel is usually just right. Gentle folding preserves the air in the batter; overmixing creates dense, heavy slices. I also learned that tossing chocolate chips in a tablespoon of flour helps them stay suspended instead of sinking to the bottom. Little touches—like a sprinkle of flaky salt on top before baking or switching to half dark chocolate chips—make the flavor pop without changing the method.

Shopping Tips

– Produce/Fruit: Choose firm, medium-sized zucchini with glossy skin—very large ones can be seedy and watery.
– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for a reliable structure; measure flour properly by spooning it into the cup and leveling.
– Chocolate: Pick a good-quality baking chocolate or chips (60–70% cocoa for balance) for the best flavor without extra sweetness.
– Eggs: Fresh large eggs give structure and tenderness—room temperature is ideal if you have the time.
– Fats & Oils: Butter gives flavor and richness, while neutral oil keeps the crumb softer and stays tender longer; pick based on the texture you prefer.

Prep Ahead Ideas

– Grate the zucchini a day or two ahead, squeeze lightly in a towel, and store in an airtight container in the fridge for up to 48 hours.
– Measure dry ingredients into a container the night before to speed up morning baking—keep baking powder/soda separate until you’re ready to mix.
– Fully cool baked loaves, wrap tightly, and freeze for up to 3 months; thaw at room temperature when needed.
– Pre-line your loaf pan with parchment so baking day cleanup is a breeze.

Time-Saving Tricks

– Use a food processor to grate zucchini quickly—pulse a few times to avoid a mushy texture.
– One-bowl method for wet and dry mixing reduces dishes; fold in chocolate chips last to prevent overworking the batter.
– Line the pan with parchment and use pre-measured baking basics for a fast, efficient workflow.
– When slowing down helps: allow the finished loaf to cool completely (45–60 minutes) before slicing so the crumb sets and slices cleanly.

Common Mistakes

– Putting undrained zucchini straight in: I tried that once and the middle stayed tacky; remedy by gently pressing out excess moisture.
– Overmixing the batter: I once kept stirring and ended up with a dense loaf—mix until just combined to keep it tender.
– Using overly large zucchini: they can be watery and seedy; cut away large seeds or pick smaller ones.
– Baking at too high a temperature: the crust can darken before the center cooks—reduce temp slightly and allow a few extra minutes if needed.
– Chocolate chips sinking: toss them in a little flour before adding to the batter to help them stay distributed.

What to Serve It With

Serve slices warm with a smear of butter or cream cheese, alongside coffee or a latte for breakfast. For dessert, a scoop of vanilla ice cream or a dollop of mascarpone and fresh berries is lovely. It also pairs well with plain Greek yogurt and a drizzle of honey for a breakfast parfait twist.

✔Tips & Mistakes

– Slice only after the loaf has mostly cooled; warm slices are tempting but will crumble more easily.
– If the top browns too fast, tent with foil for the last part of baking to prevent overcoloring.
– To get even slices, chill the loaf briefly in the fridge—about 20–30 minutes—before slicing.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.
Wrap cooled slices individually for easy grab-and-go snacks, or freeze the whole loaf tightly wrapped and in a zip-top bag.

✔Variations and Substitutions

– Flour swaps: Try a cup-for-cup gluten-free blend if you need gluten-free, but expect a slightly different crumb; almond flour will make it denser and nuttier.
– Sweetener swaps: Brown sugar adds molasses depth; you can reduce sugar slightly or use a mix of cane sugar and maple syrup for a more caramel note.
– Add-ins: Toasted walnuts or pecans are lovely for crunch; fold in dried cherries or raspberries for tart bursts.
– Fat swaps: Use half butter, half neutral oil if you want both flavor and softness.
– When to stick with classic: If you want the fudgiest, most chocolate-forward loaf, follow the original chocolate + cocoa approach—too many swaps can dilute that signature profile.

Frequently Asked Questions

Delish Double Chocolate Zucchini Bread

This delicious double chocolate zucchini bread is rich, moist, and loaded with chocolate flavor, making it a perfect treat for any time of day!

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups zucchini, grated
• ▢ 1.5 cups all-purpose flour
• ▢ 0.5 cups cocoa powder
• ▢ 1 cups sugar
• ▢ 0.5 cups vegetable oil
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 1 cup chocolate chips

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
• In a large bowl, mix together the grated zucchini, sugar, and vegetable oil until well combined.
• Add the eggs and vanilla extract, mixing until smooth.
• In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• Gradually fold the dry ingredients into the wet ingredients until just combined.
• Fold in the chocolate chips.
• Pour the batter into the prepared loaf pan and spread evenly.
• Bake for 60 minutes or until a toothpick comes out clean.
• Let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

For extra chocolate flavor, you can add an additional half cup of chocolate chips on top before baking.