Double chocolate zucchini bread is a moist, deeply chocolatey loaf made with cocoa powder in the batter and chocolate chips folded through. The shredded zucchini disappears into the crumb, adding moisture without any vegetable flavor.
The batter is mixed in two bowls and baked in a standard 9 by 5 inch loaf pan. A pinch of instant espresso powder deepens the chocolate flavor, and the finished loaf slices cleanly once it has cooled.
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Why This Double Chocolate Zucchini Bread Recipe Works
Oil keeps the crumb tender for days, while two sugars give both sweetness and moisture.
Shredded zucchini is mostly water, so it keeps the loaf soft. Wringing it out lightly keeps the batter from turning gummy.
Cocoa powder gives the deep color, and espresso powder boosts the chocolate flavor without tasting like coffee.
Ingredients for Double Chocolate Zucchini Bread
- 1 1/4 cups all purpose flour, spooned and leveled
- 1/4 cup natural unsweetened cocoa powder, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon instant espresso powder, optional
- 1/4 teaspoon kosher salt
- 1/2 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, lightly packed
- 3/4 cup semisweet chocolate chips
Zucchini. Shred it on the large holes of a box grater. There is no need to peel it.
Cocoa powder. Natural unsweetened cocoa works with the baking soda to lift the loaf.
Oil. It keeps the loaf moist longer than butter would.
Espresso powder. It deepens the chocolate flavor. Leave it out if you prefer.
Chocolate chips. Toss them with a spoonful of the flour so they stay spread through the batter.
How to Make Double Chocolate Zucchini Bread
1. Prepare the pan Heat the oven to 350 degrees F. Spray a 9 by 5 inch loaf pan with nonstick spray and line it with parchment paper.
2. Whisk the dry ingredients In a large bowl, whisk the flour, cocoa, baking powder, baking soda, cinnamon, espresso powder, and salt.
3. Mix the wet ingredients In another bowl, whisk the oil, both sugars, eggs, and vanilla until smooth, then stir in the zucchini.
4. Combine the batter Pour the wet mixture into the dry ingredients and fold until just combined. Gently fold in the chocolate chips.
5. Fill the pan Scrape the batter into the prepared pan and smooth the top with a spatula.
6. Bake the loaf Bake for 55 to 65 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
7. Cool the bread Cool in the pan on a wire rack for 15 to 20 minutes, then lift it out and cool completely before slicing.
How to Serve Double Chocolate Zucchini Bread
Slice the bread and serve it plain, or spread it with butter or cream cheese. It makes a good coffee break treat next to Greek yogurt banana bread and glazed lemon loaf on a brunch table. For dessert, serve a warm slice with dark chocolate cupcakes and a cold berry kefir smoothie.
How to Store and Reheat Double Chocolate Zucchini Bread
Wrap the cooled loaf tightly or keep it in an airtight container at room temperature for up to 3 days. Freeze whole or sliced pieces for up to 3 months. Warm a slice for 15 seconds in the microwave before serving.
Tips and Variations for Double Chocolate Zucchini Bread
Squeeze lightly. If the zucchini looks very wet, press it gently in a clean towel before measuring.
Measure flour well. Spoon it into the cup and level it. Packed flour gives a dry loaf.
Do not overmix. Stop mixing as soon as the flour disappears for a tender crumb.
Line the pan. A parchment sling makes it easy to lift the loaf out cleanly.
Tent with foil. If the top browns too fast, cover it loosely with foil for the last 15 minutes.
Add nuts. Fold in 1/2 cup chopped walnuts for crunch.
Make muffins. The batter also bakes into muffins. Check them earlier than the loaf.
Raw batter safety. The batter contains raw egg, so do not taste it before baking. For more on keeping baked goods and leftovers safe, see the University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Double Chocolate Zucchini Bread
Can I make double chocolate zucchini bread without espresso powder?
Yes. The espresso only boosts the chocolate flavor, so leave it out if you prefer.
Why is my double chocolate zucchini bread gummy?
Too much moisture from the zucchini or underbaking is the usual cause. Blot wet zucchini and bake until a toothpick comes out clean.
Can I freeze double chocolate zucchini bread?
Yes. Wrap slices individually and freeze them for up to 3 months. Thaw at room temperature or warm in the microwave.
Do I need to peel the zucchini?
No. The skin is thin and melts into the batter.
Can I swap the oil for butter?
Yes, use melted butter in the same amount, though the loaf will be slightly less moist.
Double Chocolate Zucchini Bread
Equipment
- 9 by 5 inch loaf pan
- Parchment paper
- Two mixing bowls
- Box grater
- Wire rack
Ingredients
Main Ingredients
- 1 ¼ cup all purpose flour spooned and leveled
- ¼ cup natural unsweetened cocoa powder sifted
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp instant espresso powder optional
- ¼ tsp kosher salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup shredded zucchini lightly packed
- ¾ cup semisweet chocolate chips
Instructions
Cooking
- Prepare the pan. Heat the oven to 350 degrees F and line a greased 9 by 5 inch loaf pan with parchment.
- Mix. Whisk the dry ingredients in one bowl and the oil, sugars, eggs, and vanilla in another, then stir in the zucchini.
- Combine. Fold the wet mixture into the dry until just combined and fold in the chips.
- Bake. Bake for 55 to 65 minutes, until a toothpick in the center comes out clean.
- Cool. Cool in the pan 15 to 20 minutes, then on a rack until completely cool.
