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Double Chocolate Zucchini Bread

Name: Double Chocolate Zucchini Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1/2 cup (113 g) unsalted butter, melted and slightly cooled; 3/4 cup (150 g) granulated sugar; 1 large egg, plus 1 egg yolk, room temperature; 1 teaspoon vanilla; 1/4 cup sour cream, room temperature; 1 3/4 cups shredded zucchini, loosely packed, patted dry; 1 cup (130 g) all-purpose flour, spooned and leveled; 1/2 cup (50 g) Dutch process cocoa powder, sifted; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2/3 cup semi-sweet chocolate chips, plus more for the top

August 16, 2024

I’m not generally a fan of disguising veggies in sweets (I’m looking at you avocado pudding) but I always make […]

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cross section of chocolate zucchini bread topped with chocolate chips

I’m not generally a fan of disguising veggies in sweets (I’m looking at you avocado pudding) but I always make an exception for this Double Chocolate Zucchini Bread. It’s ridiculously moist and fudgy and loaded with two kinds of chocolate! I promise you won’t notice there is even a shred of the green stuff in it.

I secretly tested this zucchini bread recipe on my three kids and they had no idea it was chock full of good-for-you zucchini. So clueless in fact that they thought this was simply my umpteenth version of chocolate cake. Speaking of cake, this really should be called just that. I only call it “bread” because it has zucchini in it and I ate it for breakfast.

slices double chocolate zucchini bread lined up on baking sheet

What makes this zucchini bread so good?

Zucchini is finally in season and I’ve been making this ultra chocolatey zucchini loaf more times than I can count. Everyone loves this bread – it’s so good! It’s mild but super moist, sweet but not too sweet and it’s loaded with melty chocolate chips in every bite. Here’s why you’ll love this double chocolate zucchini bread:

Quick and easy to make in one bowl.
Rich, moist, extra chocolately flavor with a fudge-like crumb.
Chock full of healthy zucchini without any savory, veggie flavor. No one will guess there is a whole zucchini in this loaf!
A delicious after-school snack or breakfast treat. Kid approved!

slice of zucchini bread stuffed with melted chocolate chips

Ingredients

This quick and easy double chocolate zucchini bread comes together in one bowl with just a handful of simple ingredients. No need to break out the mixer! It’s perfect for making on repeat in the summertime when fresh zucchini is plentiful. Here’s what you’ll need:

Flour – we’re just using one cup of all-purpose flour for a soft, moist cake.
Butter – I love a loaf made with butter rather than oil. The flavor can’t be beat! Be sure to cool the melted butter for about 10 minutes before mixing the batter.
Sugar – granulated sugar adds structure and sweetness.
Eggs – for best results, use room temperature eggs.
Sour cream – just a dollop adds richness and moisture to our loaf. If you don’t have sour cream, use full fat Greek yogurt instead.
Cocoa powder – I highly recommend Dutch process cocoa powder for a deeply chocolately flavor.
Zucchini – no one will guess there is one whole zucchini in this loaf! Zucchini varies in size. You’ll need 1 medium zucchini or about 1 3/4 cups loosely packed. For best success, shred and measure the zucchini and then remove some of the moisture by blotting it dry with a dishcloth or between a layer of paper towels.
Vanilla – just a splash adds an added depth of flavor.
Salt – helps balance the sweetness of the chocolate.

measuring cup filled with shredded zucchini

How to make double chocolate zucchini bread

Who knew eating your veggies could be so easy. And SO delicious! You just need a bowl and a whisk to whip up this positively scrumptious double chocolate zucchini bread. Follow the step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: Melt the butter and set aside to cool for 10 minutes. Add the granulated sugar.

Step 2: Whisk together until the sugar is dissolved and the mixture is creamy and pale and color.

Step 3: Add the egg and egg yolk. Mix to combine well.

Step 4: Add the yogurt and vanilla.

Step 5: Continue to whisk until the batter is thickened but smooth.

Step 6: Add the shredded zucchini (with most of the moisture removed) and stir to combine.

how to make zucchini bread with a bowl and a whisk

Step 7: Add the dry ingredients to the zucchini mixture.

Step 8: Use a spatula or wooden spoon to fold the ingredients together. Do not over mix.

Step 9: Add the chocolate chips and stir to combine. The batter will be thick.

mixing zucchini bread batter in a glass bowl

Step 10: Transfer the batter to a parchment lined 9 x 5 loaf pan. Top with more chocolate chips.

Step 11: Bake for 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few crumbs remaining. Cool completely for clean slices or serve warm from the oven.

quick bread in 9 x 5 loaf pan before and after baking

How to store

Store the loaf tightly covered at room temperature for up to 4 days. Refrigerating the bread will dry it out more quickly. To freeze the bread, cool completely and then wrap in two layers of plastic wrap. Place in a large freezer bag and freeze for up to 3 months. Defrost at room temperature. I love to warm a few slices in the oven and serve with a scoop of vanilla ice cream for dessert.

double chocolate zucchini loaf on parchment paper with knife

Variations

Zucchini season is bountiful and a healthy harvest means LOTS of zucchini bread at the height of summer. Once you’ve mastered the recipe, shake things up and give one of these variations a try:

Add a teaspoon of espresso powder to amp up the chocolate flavor.
Swap the semi-sweet chocolate chips for milk chocolate chips or dark chocolate chunks!
Add a nutty twist with a handful of chopped walnuts or pecans.
Sprinkle a 1/2 teaspoon of cinnamon into the batter for extra nostalgic flavor.

quickbread filled with zucchini and chocolate chips cooling on baking sheet

FAQ’s

Can I make this bread gluten free?

Absolutely! Simply substitute the all-purpose flour for your favorite gluten free flour blend. Make sure it contains xanthan gum! I like this one from King Arthur Baking.

Do I have to dry the shredded zucchini?

Because zucchini contains a ton of water, I highly recommend blotting it dry once shredded so that your loaf doesn’t bake up too dense. The dryer your zucchini, the softer and silkier your cake crumb will be.

Can I make muffins with this recipe?

Yes! Simply divide the batter into a muffin pan lined with paper liners. Fill the liners all the way to the top. I recommend baking the muffins at 425°F for 6 minutes and then dropping the temperature to 350°F for an additional 9 to 11 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs remaining.

Can I used regular (natural) unsweetened cocoa powder instead of Dutch-process?

The recipe calls for Dutch-process cocoa powder and I do not recommend making substitutions. Natural cocoa powder won’t provide the same extra chocolatey flavor and deep, dark color.

Can I add nuts?

Of course! Feel free to stir in 1/2 – 3/4 cup chopped nuts when you add the chocolate chips to the batter. Walnuts would be delicious!

taking a bite out of zucchini bread with a fork

If you make my Double Chocolate Chip Zucchini Bread, please leave a comment and/or give this recipe a star rating. I love to see what you are making in your kitchens! And of course, don’t forget to tag me on Instagram!

Happy baking!!

Looking for more easy and delicious chocolate desserts? You’ll love these: