Thank you so much for stopping by! If you’re craving something deeply chocolatey, ultra-moist, and just a little sneaky with its health factor, this Double Chocolate Zucchini Bread is about to become your new favorite bake.
It’s the kind of treat that makes people say, “Wait… there’s zucchini in this?!” And honestly, you’d never know — except that the zucchini keeps it ridiculously moist for days and adds a lovely texture that doesn’t scream “vegetable.”
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What Is Double Chocolate Zucchini Bread?
Double Chocolate Zucchini Bread is a rich, moist quick bread made with shredded zucchini, cocoa powder, and chocolate chips. It’s a one-bowl, no-fuss recipe that delivers deep chocolate flavor with a tender crumb — like a cross between chocolate cake and a brownie, but with a veggie boost.
And no — you can’t taste the zucchini. Pinky promise.
Why You’ll Love This Recipe
- Double the chocolate — cocoa + chocolate chips
- Zucchini keeps it moist without needing extra oil
- One bowl and no mixer required
- Freezer-friendly for grab-and-go breakfast or snacks
- Feels indulgent, but adds a bit of veggie goodness
What Does It Taste Like?
It’s rich like a chocolate cake, soft like a muffin, and melty in all the right ways thanks to the chocolate chips. The zucchini completely blends in — no green bits, no squashy flavor. Just pure chocolatey bliss in a moist, sliceable loaf.
Benefits of This Recipe
- Vegetable-forward baking without the taste
- Great way to use up garden zucchini
- Kid-approved (even the picky ones!)
- Stores beautifully for several days
- Works as breakfast, snack, or dessert
Ingredients
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp espresso powder (optional – deepens chocolate flavor)
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1½ tsp vanilla extract
- 1¾ cups grated zucchini (no need to peel)
- ¾ cup semi-sweet chocolate chips (plus more for topping)
Tools You’ll Need
- Mixing bowls
- Box grater
- Whisk and spatula
- 9×5 inch loaf pan
- Parchment paper
- Wire rack for cooling
Ingredient Swaps & Additions
- Use gluten-free flour blend for a GF version
- Sub maple syrup or coconut sugar for a refined sugar-free option
- Add chopped walnuts or pecans for crunch
- Sprinkle the top with sea salt flakes for a bakery-style finish
- Use dark chocolate chips or mini chips to change the texture
How to Make Double Chocolate Zucchini Bread
Step 1: Prep Your Pan
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment or lightly grease it.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk eggs, oil, sugars, and vanilla until smooth. Stir in the grated zucchini.
Step 4: Combine & Add Chocolate
Gently fold the dry ingredients into the wet mixture. Stir just until combined. Fold in the chocolate chips.
Step 5: Bake
Pour the batter into your prepared pan and smooth the top. Sprinkle with extra chocolate chips if desired.
Bake for 50–60 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs.
Step 6: Cool & Slice
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
What to Serve With It
- Fresh berries or a berry compote
- Greek yogurt or whipped cream
- A hot espresso or iced coffee
- A drizzle of nut butter (trust me!!)
Tips for the Best Chocolate Zucchini Bread
- Don’t squeeze the zucchini – the moisture is key
- Use room temp eggs for better texture
- Add a few chocolate chips to the top for that pretty bakery look
- Let it cool fully before slicing for clean cuts
- Store wrapped or in a container to retain moisture
Storage Instructions
- Room Temp: Store tightly wrapped for up to 4 days
- Fridge: Keeps well up to a week
- Freezer: Wrap slices in parchment + foil, store in zip-top bag up to 3 months
- To serve: microwave slices for 10–15 seconds for melty goodness!
General Recipe Info
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: ~1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Quick Bread / Dessert / Snack
- Diet: Vegetarian
FAQ – Double Chocolate Zucchini Bread
Can I taste the zucchini?
Nope! It completely melts into the bread — no visible or detectable texture.
Can I use applesauce instead of oil?
Yes — sub up to half the oil with applesauce for a lower-fat version.
Can I make this as muffins?
Yes! Bake in a muffin tin for 18–22 minutes at 350°F.
How do I know it’s done baking?
A toothpick should come out mostly clean with a few moist crumbs. Avoid overbaking to keep it fudgy.
Conclusion: A Chocolate Bread That Checks All the Boxes
This Double Chocolate Zucchini Bread is rich, easy, and made for real life — no mixers, no weird steps, just pure chocolate comfort with a little veggie bonus. Whether you’re baking for your family, using up extra zucchini, or simply in the mood for a moist chocolate fix, this loaf delivers every single time.
You’ll Also Love:
- Oreo Sandwich Ice Cream
- Apple Fritter Bread – Swirled & Glazed
- Oat Milk Ice Cream – Dairy-Free Dreamy Scoop
- Pumpkin Bread – Moist & Spiced
Made this Double Chocolate Zucchini Bread? I need to see your slices!
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Nutrition (Approx. Per Slice – 10 Slices Total):
- Calories: 280
- Fat: 14g
- Carbs: 36g
- Sugar: 20g
- Fiber: 2g
- Protein: 4g
Double Chocolate Zucchini Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment or grease lightly.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.
- In another bowl, whisk eggs, oil, sugars, and vanilla until smooth. Stir in grated zucchini.
- Gently fold dry ingredients into the wet mixture. Stir until just combined, then fold in chocolate chips.
- Pour the batter into the loaf pan. Smooth the top and sprinkle with extra chocolate chips if desired.
- Bake for 50–60 minutes, or until a toothpick comes out with just a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.