Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread thrills with deep cocoa, melty chips, and a moist crumb that hides a sneaky boost of zucchini. You get dense chocolate flavor without heavy batter. You can bake it for breakfast, pack it for school snacks, or bring it to a potluck and watch it disappear. The loaf stays fudgy yet sliceable, and it balances sweet and earthy notes with a slight crunch from raw sugar on top. If you like using zucchini in surprising ways, try zucchini noodles with ground turkey bolognese for a savory follow-up that uses the same humble vegetable.

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Why Make Double Chocolate Zucchini Bread

It tastes indulgent but uses vegetable moisture to cut fat, so you get great texture with less richness.
It stays fresh for days, so you save time by baking once and enjoying multiple breakfasts or desserts.
It stretches a small amount of zucchini into a large, crowd-pleasing loaf, which makes it cost-effective.
It fits many occasions: you can serve it for brunch, dessert, or a portable snack.

How to Make Double Chocolate Zucchini Bread

Start by grating zucchini and mixing it with the wet ingredients. Then whisk eggs, oil or melted butter, both sugars, vanilla, and salt until smooth. Next, stir in the leaveners and spices so the rising agents distribute evenly. Finally, fold dry ingredients in gently to avoid overworking the batter.

You use two key techniques that make this loaf work. First, you grate zucchini finely and squeeze lightly if it looks very watery; still, keep some moisture so the crumb stays fudgy. Second, you sift the cocoa and add flour in stages so you keep the loaf tender and deeply chocolatey. In addition, folding in most of the chips keeps pockets of melted chocolate throughout the bread, while saving some for an attractive top.

Ingredients

For the bread:

2 cups grated zucchini
2 large eggs
2/3 cup neutral oil or melted unsalted butter
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 3/4 teaspoons kosher salt
1 1/4 teaspoons ground cinnamon (optional)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 1/3 cup semisweet chocolate chips
2 tablespoons raw or turbinado sugar

Directions

Preheat oven to 350 degrees F. Lightly coat a 9×5 inch loaf pan with nonstick spray and line with parchment paper.
In a large bowl, combine grated zucchini, oil, eggs, sugars, vanilla, and salt. Whisk until combined.
Add cinnamon, baking soda, and baking powder, mixing until combined.
Sift cocoa powder over the batter, add flour, and mix until just combined.
Stir in 1 cup of chocolate chips, leaving 2 tablespoons aside for topping.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips and raw sugar.
Bake for 1 hour, checking for doneness and baking an additional 10-20 minutes if necessary. A toothpick will not come out clean due to the fudginess.
Let it cool in the pan overnight or until cool enough to slice. Store in the refrigerator for up to a week.

How to Serve Double Chocolate Zucchini Bread

Slice and serve slightly warm so chips melt; you get gooey pockets and a shiny crust.
Top a slice with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
Pair a slice with coffee or a glass of cold milk for a classic combo.
For brunch, serve thin slices alongside fresh berries and Greek yogurt for contrast.

How to Store Double Chocolate Zucchini Bread

Refrigerator: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. Refrigerate for up to 1 week.
Freezer: Slice and wrap each slice in plastic, then place slices in a freezer bag. Freeze up to 3 months.
Reheating: Warm slices in a toaster oven or oven at 325°F for 8–10 minutes, or microwave one slice for 15–25 seconds until warm.

Tips to Make Double Chocolate Zucchini Bread

Substitute: Use melted unsalted butter if you prefer butter flavor instead of neutral oil.
Texture: Don’t overmix after adding flour; fold just until you lose streaks of flour. This keeps the crumb tender.
Moisture control: If zucchini seems very wet, press it in a towel and remove a little water; still keep some moisture so the loaf stays fudgy.
Time-saver: Grate zucchini with a food processor attachment to speed prep.
Chocolate distribution: Toss chips with a tablespoon of flour before folding to prevent them from sinking.
Top finish: Sprinkle raw sugar on top for a sparkly, crackly crust.

Variations

Nutty Crunch: Fold 1/2 cup chopped walnuts or pecans into the batter for crunch and toasty flavor.
Orange Zest & Chocolate: Add 1 tablespoon orange zest to the batter for bright citrus notes that cut the richness.
Triple Chocolate: Replace 1/3 cup semisweet chips with chopped dark chocolate and swirl in 1/4 cup white chocolate chips for variety.

FAQs

Q: My loaf sank in the center. What happened?

A: You likely opened the oven too early or overmixed the batter. Next time, avoid frequent checks in the first 45 minutes and mix just until combined.

Q: Can I use cake flour or whole wheat flour?

A: You can use cake flour for a slightly finer crumb; use a 1:1 swap. For whole wheat, replace up to half the flour and expect a denser loaf.

Q: Can I make the batter ahead?

A: Yes. Refrigerate the mixed batter in a covered bowl for up to 24 hours, then bake as directed. Let it rest at room temperature 20 minutes before baking.

Q: How do I make this dairy-free?

A: Use neutral oil (already listed) and choose dairy-free chocolate chips to keep the recipe dairy-free.

Q: Why does the toothpick not come out clean?

A: This loaf stays fudgy. A toothpick will pick up moist crumbs. Trust texture and baking time rather than a perfectly clean toothpick.