Imagine biting into a fudgy slice of double chocolate zucchini bread that bursts with melted chocolate—and guess what? No one will realize it’s hiding shredded zucchini. From its deeply rich flavor to the tender, moist crumb, this chocolate zucchini bread recipe stands out for its sneaky nutrition and cozy indulgence. I’ll walk you through every helpful twist—from using oil for hydration to skipping the peel or draining step—so even beginner bakers feel confident. If you’ve ever loved a classic like this chocolate zucchini bread, you’ll adore the decadent double-chocolate upgrade. For a lighter option, you might even enjoy my healthy chocolate zucchini bread, which balances indulgence with wholesome tweaks.
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Why Double Chocolate Zucchini Bread Is Extra Special
I love how zucchini hides in desserts, giving moisture without overpowering flavor. It lends a natural hydration that keeps the crumb soft and fresh—perfect for a moist chocolate zucchini loaf experience. Food editors call this “a celebration of calabacines suaves y llenos de humedad,” especially when you tap into summer’s zucchini surplus and skip squeezing out the liquid—cocoa powder absorbs it beautifully.
What makes this loaf truly stand out is the double chocolate layer: deep cocoa plus melty chips. That fudgy richness transforms homemade zucchini bread into something indulgent, yet secretly veggie-packed—a treat you feel good about. If you’re curious about other spins, my chocolate chip zucchini bread recipe highlights how even one variation—like swapping in chips or nuts—creates a whole new experience.
Ingredients You’ll Need
For the best double chocolate zucchini bread, you’ll need:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (45g) unsweetened natural cocoa powder (not Dutch-processed)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, at room temperature
- ½ cup (120ml) vegetable oil (or melted coconut oil)
- 1 teaspoon pure vanilla extract
- 2 cups (250g) shredded zucchini (about 2 medium, unpeeled, undrained)
- 1 cup (175g) semi-sweet chocolate chips, divided (¾ cup in batter, ¼ cup sprinkled on top)
- (Optional but recommended) 1 teaspoon instant espresso powder – boosts chocolate flavor
Step-by-Step Recipe Directions
Follow these easy steps to bake the perfect double chocolate zucchini bread:
- Follow these simple steps to create the most irresistible double chocolate zucchini bread:
- Preheat the oven – Set your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan with grease or parchment paper. The right pan helps your double chocolate zucchini loaf bake evenly.
- Mix the dry ingredients – In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. This dry base is what gives a chocolate zucchini bread recipe its structure.
- Blend the wet ingredients – In another bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth. This mixture guarantees a moist double chocolate zucchini bread with tender crumb.
- Add the zucchini – Stir in the shredded zucchini—no peeling or draining needed. It delivers natural hydration, making your loaf a truly moist chocolate zucchini bread.
- Combine wet and dry – Gently fold the dry ingredients into the wet mixture. Avoid overmixing, as the best double chocolate zucchini bread has a soft, delicate crumb.
- Add chocolate chips – Fold in ¾ cup of chocolate chips, then sprinkle the rest on top. This ensures every slice of your double chocolate zucchini bread has pockets of melted chocolate.
- Fill the pan – Pour the batter into the prepared loaf pan and smooth the top. A good finish makes the chocolate zucchini bread recipe bakery-worthy.
- Bake – Place in the oven and bake for 50–60 minutes. A toothpick should come out with moist crumbs or melted chocolate, the hallmark of fudgy double chocolate zucchini bread.
- Cool and serve – Let the loaf cool for 15 minutes before removing from the pan. Slice and enjoy warm for gooey chocolate or at room temperature for neat slices.
Double Chocolate Zucchini Bread
- Total Time: 70 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
Moist, rich, and secretly healthy, this Double Chocolate Zucchini Bread is packed with cocoa and chocolate chips for the ultimate loaf.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ½ cup (45g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, at room temperature
- ½ cup (120ml) vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- 2 cups (250g) shredded zucchini (about 2 medium, unpeeled, undrained)
- 1 cup (175g) semi-sweet chocolate chips, divided
- 1 teaspoon instant espresso powder (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Whisk flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk eggs, sugars, oil, and vanilla until smooth.
4. Stir in shredded zucchini.
5. Gently fold dry ingredients into wet mixture until just combined.
6. Fold in ¾ cup chocolate chips, reserving the rest for topping.
7. Pour batter into prepared pan and sprinkle remaining chips on top.
8. Bake 50–60 minutes until toothpick shows moist crumbs.
9. Cool 15 minutes in pan, then transfer to rack to cool completely.
Notes
Freeze whole or sliced loaf for up to 3 months. Tent with foil if browning too quickly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Flavor Variations to Explore
One of my favorite things about double chocolate zucchini bread is how adaptable it is. Once you master the base recipe, you can spin it into endless flavor adventures:
- Nutella Swirl – Warm a few spoonfuls of Nutella until spreadable, then swirl it gently into the batter before baking. The result is a chocolate-hazelnut ribbon running through your decadent chocolate loaf cake, surprising you in every slice.
- Nutty Twist – Fold in ½ cup of chopped walnuts or pecans along with the chocolate chips. The nuts add a crunchy contrast to the moist chocolate zucchini bread and make it feel like a rustic, bakery-style loaf.
- Fruit Infusion – For a bold burst of flavor, mix in dried cherries, raspberries, or even orange zest. The tartness balances the richness of cocoa and turns your chocolate zucchini bread recipe into something special enough for brunch or gifting.
- Healthier Swaps – If you want a more wholesome loaf, try using half all-purpose flour and half almond flour. You can also reduce sugar slightly or swap in coconut sugar. Dairy-free bakers can use almond milk and vegan chocolate chips to create a healthy zucchini bread recipe that still feels indulgent.
- Chocolate Chip Boost – For true chocolate lovers, double the chocolate chips and sprinkle extra on top. This version transforms your loaf into the ultimate chocolate chip zucchini bread recipe—gooey, rich, and irresistible.
These variations prove that a simple double chocolate zucchini loaf can be playful, wholesome, or downright decadent depending on your mood. I often bake two versions side by side—one classic, one experimental—and they both vanish just as quickly.
Storage & Make-Ahead Tips
One of the best parts about baking double chocolate zucchini bread is how well it keeps. Whether you want it fresh all week or tucked away for later, here’s how to make the most of every slice:
- Room temperature storage – Wrap the cooled loaf tightly in plastic wrap or foil and keep it at room temperature for up to 4–5 days. This locks in the natural moisture from the zucchini and keeps your moist chocolate zucchini bread fudgy and soft.
- Refrigeration – If your kitchen runs warm, refrigerate the loaf in an airtight container. Just bring slices to room temp or give them a quick warm-up in the microwave to revive that just-baked feel.
- Freezing whole loaves – Cool completely, then wrap the loaf in two layers of plastic wrap followed by foil. It will stay fresh in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the fridge or on the counter.
- Freezing slices – For grab-and-go treats, slice the bread before freezing. Wrap each piece individually, then store them in a freezer bag. A quick reheat in the toaster oven delivers a warm, gooey slice of homemade zucchini bread recipe anytime.
- Make-ahead prep – You can shred zucchini and freeze it in measured portions for future baking. That way, even in winter, you’re just a step away from a fresh chocolate zucchini bread recipe.
- Gluten-free or dairy-free versions – Both freeze and store just as well as the classic loaf. A gluten-free zucchini bread with chocolate holds its fudgy crumb beautifully, so don’t hesitate to prep extras.
With these tricks, your double chocolate zucchini loaf will taste fresh whether you enjoy it today, tomorrow, or weeks from now.
Double Chocolate Zucchini Bread FAQs
Do I need to peel or drain the zucchini?
Not at all! For the best double chocolate zucchini bread, shred the zucchini raw and stir it right into the batter. The peel is tender, so there’s no need to remove it, and the natural liquid adds the perfect amount of moisture to keep your loaf fudgy.
Can I make this gluten-free?
Yes—you can absolutely enjoy a gluten-free double chocolate zucchini loaf. Just swap the all-purpose flour for a reliable 1:1 gluten-free baking blend. The zucchini and cocoa still guarantee that moist texture, so you won’t miss a thing.
Is oil or butter better?
For classic double chocolate zucchini bread, oil wins every time. It creates a more moist crumb compared to butter. If you love buttery flavor, you can use half oil and half melted butter, but oil ensures that signature soft, tender bite.
Can I make muffins or mini-loaves?
Definitely! This chocolate zucchini bread recipe works beautifully in different pans. For muffins, bake at 350°F for 18–22 minutes, and for mini-loaves, bake for about 25–30 minutes. Just keep an eye on doneness—a toothpick should come out with moist crumbs or melted chocolate.
Final Thoughts About Double Chocolate Zucchini Bread
Every time I bake double chocolate zucchini bread, I’m reminded of why I fell in love with baking in the first place. It’s simple enough for a weekday treat yet decadent enough to share proudly with friends. The zucchini disappears into the batter, leaving behind only a soft, fudgy crumb that makes every slice feel indulgent.
Whether you stick with the classic loaf or branch out with variations like Nutella swirls, nuts, or fruit, this chocolate zucchini bread recipe proves that vegetables and dessert can be best friends. I often bake two loaves—one to enjoy right away and one to freeze for later—because it never lasts long in my house.
If you’ve been looking for a way to combine comfort and creativity in the kitchen, this double chocolate zucchini loaf is your answer. Bake it once, and you’ll find yourself reaching for the recipe again and again. So grab that zucchini, embrace the chocolate chips, and let’s bake something beautiful together.
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