Double Chocolate Zucchini Bread Recipe

If you’re ready to transform humble zucchini into a dessert that wows, this Double Chocolate Zucchini Bread is about to become your new go-to recipe. It’s a moist, fudgy loaf bursting with deep chocolate flavor, thanks to both cocoa powder and rich chocolate chips. Plus, you can’t see, taste, or smell the zucchini—you just get extra moisture and tenderness in every slice. Whether for breakfast, snacking, or pure chocolate therapy, this bread delivers everything you love about a classic quick bread, but with a gooey, decadent twist that feels endlessly special.

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Ingredients You’ll Need

This recipe is blissfully simple, and each ingredient does its part to create that signature, luscious loaf. From freshly grated zucchini for moistness, to a generous amount of cocoa and melty chocolate chips for the double-chocolate dream, you might even have everything on hand already!

• All-purpose flour: Provides the structure and ensures a tender crumb without being dense.
• Unsweetened cocoa powder: Delivers deep, bittersweet chocolate flavor and that rich color.
• Granulated sugar: Sweetens the loaf just right and helps achieve a delicate crust.
• Brown sugar: Adds a hint of molasses and extra moisture, making the bread especially soft.
• Baking soda: Acts as the leavener to lift and aerate the loaf.
• Salt: Balances the sweetness and intensifies the chocolate.
• Vegetable oil: Keeps the bread ultra-moist and tender from edge to edge.
• Large eggs: Bind everything together and add richness.
• Vanilla extract: Rounds out the chocolate flavor with cozy depth.
• Zucchini: Grate it fresh; it melts into the loaf and is the key secret to the bread’s perfect crumb!
• Semi-sweet chocolate chips: Scatter throughout for gooey pockets and an extra layer of chocolate in every bite.

How to Make Double Chocolate Zucchini Bread

Step 1: Prepare Your Pan and Ingredients

Start by preheating your oven to 350°F (175°C) and greasing a loaf pan (standard 9×5-inch works great) with butter or nonstick spray. As your oven heats, wash and grate your zucchini on the coarse side of a box grater. There’s no need to peel—it’s all about texture here—just blot any excess moisture with a paper towel so the bread doesn’t get too wet.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This not only combines everything evenly, but helps remove any lumps from the cocoa so your bread stays smooth and luscious in texture.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir until everything is thick, glossy, and well blended—the sugars should be mostly dissolved into the wet ingredients.

Step 4: Bring the Batter Together

Add the wet ingredients to the dry mixture and gently stir with a spatula until just combined. Then, fold in the grated zucchini and chocolate chips. Don’t over-mix! A few streaks of flour are perfectly fine—overworking the batter can make your Double Chocolate Zucchini Bread tough instead of tender.

Step 5: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top. Sprinkle a few extra chocolate chips on top for an irresistible finish. Bake in the center of your oven for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean (a few melted chocolate bits are fabulous, but wet batter means it needs more time).

Step 6: Cool and Slice

Allow the loaf to cool in the pan for about 10 minutes, then gently run a knife around the edges and turn it out onto a wire rack. Let it cool completely for neat slices—or dig in while it’s still a little warm for that gooey, melty chocolate experience.

How to Serve Double Chocolate Zucchini Bread

Garnishes

For a simple yet stunning touch, dust your Double Chocolate Zucchini Bread with powdered sugar, or drizzle it with a bit of melted chocolate. A few fresh berries or a dollop of whipped cream can also elevate each slice—perfect for when you want to impress (or indulge!).

Side Dishes

Serve a thick slice alongside your morning coffee for the dreamiest breakfast ever, or pair it with fresh fruit and Greek yogurt for a nourishing brunch spread. If you’re bringing it to a potluck, add a small bowl of vanilla ice cream or a platter of salted nuts to round out the dessert table.

Creative Ways to Present

Try cutting the bread into cubes and layering them with whipped cream and berries for a speedy chocolate trifle. You can also toast slices lightly and serve with a smear of cream cheese for a surprisingly sophisticated snack. If you’re feeling adventurous, use thin slices to build the most decadent chocolate bread pudding!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Double Chocolate Zucchini Bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The flavors actually deepen over time, so that second (or third) slice the next day might be even better than the first!

Freezing

This bread freezes beautifully! Once cooled, wrap the loaf or individual slices in a double layer of plastic wrap, then pop into a freezer bag. It will keep perfectly for 2 to 3 months. When you’re ready, thaw overnight in the fridge or on the counter.

Reheating

To enjoy the bread warm, zap individual slices in the microwave for about 10–15 seconds. If you’re reheating several slices, a quick stint in a 300°F oven will revive the melty chocolate and restore that freshly-baked aroma.

FAQs

Can I make Double Chocolate Zucchini Bread gluten-free?

Absolutely! Substitute an all-purpose gluten-free flour blend at a 1:1 ratio for the regular flour. Look for blends with xanthan gum for best texture, and make sure all other ingredients are certified gluten-free.

Do I need to peel the zucchini first?

No peeling required! The skin is tender and mild, and it disappears into the batter, so you benefit from its nutrition and texture without changing the flavor at all.

How do I know when the bread is done baking?

Insert a toothpick into the center—if it comes out with a few moist crumbs or melted chocolate but no raw batter, it’s ready. Overbaking can dry out your Double Chocolate Zucchini Bread, so keep a close eye during the last 5–10 minutes.

Can I reduce the sugar or use a sugar substitute?

You can safely cut the sugar slightly, though it will change the texture and sweetness. If using a sugar substitute, choose one designed for baking, and expect subtle changes in moisture and crumb.

Can I add nuts or other mix-ins?

Definitely! Chopped walnuts or pecans add crunch, or try stirring in a handful of dried cherries for a tangy contrast. Just don’t overload the batter, or it may not rise as well.

Final Thoughts

If you’ve never tried a slice of Double Chocolate Zucchini Bread, I can’t wait for you to experience just how moist, rich, and utterly irresistible it is. This recipe is a total crowd-pleaser, whether you’re baking for family, friends, or a little self-care moment. Give it a try—your taste buds will thank you!

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