Double Chocolate Zucchini Bread
If you’re looking for a moist, rich, and secretly veggie-packed treat, this Double Chocolate Zucchini Bread is about to become your new favorite bake. It’s fudgy like a brownie, studded with melty chocolate chips, and stays unbelievably soft thanks to the shredded zucchini hidden inside. Perfect for breakfast, dessert, or an afternoon snack, this recipe proves that chocolate and zucchini are a match made in baking heaven.
Equipment
- 1 Loaf Pan
Ingredients
- 1&1/2 cup Flour
- 1/2 cup Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Instant Espresso Powder (optional)
- 1 tsp Cinnamon
- 2 large Eggs
- 1 cup Avocado Oil or Canola Oil
- 3/4 cup Brown Sugar
- 1 tsp Vanilla Extract
- 2 cups Finely Shredded Zucchini
- 3/4 cup Mini Semi-Sweet Chocolate Chips 1/2c & 1/4c
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5 loaf pan with parchment or grease it well. If using parchment, leave an overhang for easy removal.
- Finely shred zucchini and measure out 2 cups.2 cups Finely Shredded Zucchini
- In a large bowl, whisk the eggs. Add the oil, brown sugar, and vanilla. Stir until smooth. Fold the shredded zucchini into this wet mixture until evenly distributed.2 large Eggs, 1 cup Avocado Oil or Canola Oil, 3/4 cup Brown Sugar, 1 tsp Vanilla Extract, 2 cups Finely Shredded Zucchini
- Into a separate bowl, sift (or whisk vigorously) together: flour, cocoa powder, baking soda, baking powder, salt, espresso powder, cinnamon.1&1/2 cup Flour, 1/2 cup Cocoa Powder, 1 tsp Baking Soda, 1/2 tsp Baking Powder, 1/2 tsp Salt, 1/2 tsp Instant Espresso Powder, 1 tsp Cinnamon
- Pour the wet zucchini mixture into the dry ingredients. Gently fold together with a spatula until just combined — don’t overmix. The batter should be thick but scoopable.
- Fold in 1/2 cup mini chocolate chips.3/4 cup Mini Semi-Sweet Chocolate Chips
- Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle the 1/4 cup chocolate chips evenly over the top.3/4 cup Mini Semi-Sweet Chocolate Chips
- Bake at 350°F for about 55–65 minutes. Start checking at 50 minutes — a toothpick or knife inserted into the center should come out with a few moist crumbs (not raw batter).
- Let the loaf cool in the pan on a wire rack for 10–15 minutes, then use the parchment overhang to lift it out and cool completely before slicing (cooling finishes the crumb).
Notes
Storage Tips For This Recipe
- Room Temperature:
Once the loaf has fully cooled, wrap it tightly in plastic wrap or store it in an airtight container. It’ll stay soft and moist at room temperature for up to 3 days. - Refrigerator:
If your kitchen runs warm or you want it to last a bit longer, store it in the fridge for up to 5–6 days. Just let it come to room temperature before serving, or warm slices for 10–15 seconds in the microwave to bring back that gooey chocolate texture. - Freezer:
This bread freezes beautifully! Wrap the whole loaf (or individual slices) in plastic wrap and then place in a freezer-safe bag or container. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge or warm slices directly from frozen in the microwave or toaster oven. - Extra Tip:
If you love that melty chocolate chip top, reheat slices in the microwave for a few seconds right before eating — it’ll taste just like it came out of the oven again!
Common FAQ's for This Recipe
- Do I need to peel the zucchini first?
Nope! Leave the skin on — it blends right in, adds nutrients, and you won’t even taste it. - How finely should I shred the zucchini?
Use the fine side of your grater so it melts into the batter and keeps the bread moist without visible pieces. - Do I need to squeeze out the zucchini water?
Lightly blot with a paper towel if it’s very wet, but don’t wring it dry — that moisture helps make the bread soft and fudgy. - Can I skip the espresso powder?
Yes, but it’s highly recommended! It doesn’t make the bread taste like coffee — it just deepens the chocolate flavor. - Can I make this recipe gluten-free?
Yes! Substitute a 1:1 gluten-free all-purpose flour blend. Just make sure it contains xanthan gum for structure. - Can I use a different oil?
Absolutely. Any neutral oil like avocado, canola, or even melted coconut oil works great. - Can I use applesauce instead of oil?
You can replace up to half of the oil with unsweetened applesauce for a lighter version, though the texture will be slightly less rich. - Can I make muffins instead of a loaf?
Totally! Bake at 350°F for about 18–22 minutes, or until a toothpick comes out clean. - How do I know when it’s done baking?
The top should look set and a toothpick inserted into the center should come out mostly clean (a few melty chocolate bits are fine). - How long does it stay fresh?
About 3 days at room temp, 5–6 in the fridge, or up to 3 months in the freezer.