Double Chocolate Zucchini Bread Recipe

Get ready to fall in love with Double Chocolate Zucchini Bread! This recipe transforms humble zucchini into a gloriously moist loaf packed with deep chocolate flavor and studded with gooey chocolate chips. Whether you’re baking for breakfast, dessert, or a cozy afternoon snack, this Double Chocolate Zucchini Bread is the ideal indulgence that sneaks in veggies—without ever compromising on that deliciously fudgy texture or rich chocolate taste.

Ingredients You’ll Need

Ingredients You’ll Need

One of the joys of Double Chocolate Zucchini Bread is how simple yet essential each ingredient is. Every item in the list brings something special, from adding rich chocolate undertones to lending moisture and tenderness that makes every bite memorable.

• All-purpose flour: The sturdy base that provides structure without making the bread too dense.
• Unsweetened cocoa powder: Deepens the chocolate flavor, making each slice wonderfully decadent.
• Baking soda: Helps the loaf rise beautifully for a perfect crumb.
• Baking powder: Gives an extra lift and a light, tender bite.
• Salt: Enhances all the other flavors so nothing falls flat.
• Ground cinnamon: Adds a subtle, warm undertone that complements the chocolate and zucchini.
• Brown sugar: Brings moisture and a hint of caramel depth to the loaf.
• Granulated sugar: Balances the bittersweet cocoa and keeps things just sweet enough.
• Neutral oil (like avocado or vegetable): Ensures maximum moisture and keeps the crumb light.
• Large eggs: Bind everything together and give structure to the loaf.
• Vanilla extract: Rounds out the flavors with a subtle aromatic sweetness.
• Grated zucchini (moisture slightly squeezed out): The secret to a super moist texture—undetectable once baked!
• Chocolate chips (plus extra for topping): Melty pockets of chocolate throughout, making every bite even more luxurious.

How to Make Double Chocolate Zucchini Bread

Step 1: Prep Your Pan and Oven

Before you get started, preheat your oven to 350°F (175°C). Greasing and lining your loaf pan with parchment paper will guarantee an easy release once your Double Chocolate Zucchini Bread is baked to perfection. These little steps make cleanup a breeze and ensure your bread comes out in one gorgeous loaf.

Step 2: Mix the Dry Ingredients

In a large bowl, take a moment to whisk together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. This not only blends everything evenly, but it also ensures that the cocoa gets beautifully incorporated, resulting in that dark, tempting color you want in a Double Chocolate Zucchini Bread.

Step 3: Whisk the Wet Ingredients

In a separate bowl, whisk those brown sugar and granulated sugar with the oil, eggs, and vanilla extract. You want this mixture to be silky smooth—think glossy and homogenous—setting up the moist base of your bread. The oil is what keeps things impossibly tender even after storing.

Step 4: Fold in the Zucchini

Now, bring in the star ingredient by folding in the grated zucchini. Don’t skip the step of squeezing out excess moisture; you want a loaf that’s moist, not soggy. The zucchini nearly disappears into the batter during baking, stealthily adding its magic.

Step 5: Combine Wet and Dry Mixtures

Gently add the dry ingredients to the wet mixture, stirring just until combined. Don’t overmix! A gentle hand keeps your Double Chocolate Zucchini Bread tender—stop as soon as no streaks remain.

Step 6: Add the Chocolate Chips

Fold in the chocolate chips, distributing them so every slice has melty, chocolatey surprises. Save a small handful for sprinkling on top; they melt into dreamy little pools in the finished loaf.

Step 7: Assemble and Bake

Pour the silky batter into your prepared loaf pan and sprinkle the reserved chocolate chips over the top. Bake for 50–60 minutes, or until a toothpick emerges with only a few moist crumbs. Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack.

How to Serve Double Chocolate Zucchini Bread

Garnishes

Dress up your Double Chocolate Zucchini Bread with a dusting of powdered sugar, a drizzle of chocolate ganache, or even a little dollop of whipped cream. If you’re feeling extra fancy, a sprinkle of flaked sea salt on top takes it over the edge, pulling forward the chocolate in every bite.

Side Dishes

This bread loves to be part of a cozy brunch spread—think fresh berries, scrambled eggs, or a big mug of your favorite coffee. If you’re serving it for dessert, a scoop of vanilla ice cream alongside a warm slice creates an irresistible combination.

Creative Ways to Present

For gatherings, slice the loaf into thick pieces and fan them out on a platter with fresh fruit and nuts. Or try cutting Double Chocolate Zucchini Bread into cubes to create a playful dessert board with sweet dips and spreads. For gifting, wrap a cooled loaf in parchment and tie with twine for a charming homemade treat.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your Double Chocolate Zucchini Bread tightly in plastic wrap or store it in an airtight container at room temperature. It stays gloriously moist for up to 3 days, making it perfect for grabbing slices throughout the week.

Freezing

This loaf freezes beautifully! Wrap the cooled bread (whole or sliced) in plastic wrap, then foil, and store in a zip-top freezer bag. It keeps for up to 3 months—just thaw on the counter for a few hours when ready to enjoy.

Reheating

A quick zap in the microwave for 10–15 seconds restores the bread’s just-baked warmth and melts those chocolate chips all over again. If you’re feeling patient, you can also warm slices in a low oven (300°F/150°C) for 5–7 minutes for an extra toasty treat.

FAQs

Can I make Double Chocolate Zucchini Bread gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture may be a touch lighter, but it will still be lusciously moist and chocolatey.

Do I need to peel the zucchini?

No need to peel—just wash and grate. The skin is tender and adds a lovely fleck of color without affecting the taste or texture of the Double Chocolate Zucchini Bread.

Can I use a different oil?

Any mild-tasting oil works, such as canola, vegetable, or avocado oil. Olive oil will add a richer flavor, which can be fun if you enjoy a savory edge in your sweet bakes.

Why squeeze out zucchini moisture?

Excess water from the zucchini can make the bread too wet or gummy. Just a quick squeeze with a clean towel ensures that perfectly moist, never soggy, loaf.

Can I add nuts or other add-ins?

Definitely! Walnuts, pecans, or even dried cherries are delicious choices mixed into or sprinkled on top of Double Chocolate Zucchini Bread for extra crunch or a hint of tartness.

Final Thoughts

There’s nothing quite like the first warm bite of Double Chocolate Zucchini Bread, where rich chocolate and hidden veggies come together in delicious harmony. I hope you’ll try this recipe and let it become your new favorite, whether you bake it for yourself, your loved ones, or anyone in need of a little chocolatey comfort!

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