If there’s one loaf that makes chocolate lovers swoon, it’s this double chocolate zucchini bread. Imagine a deep, fudgy crumb, melty chocolate chips in every bite, and a glossy top that hints at the decadence inside. It’s rich, moist, and secretly filled with zucchini though no one will ever guess. This bread is the kind of treat you’ll want a thick slice of with your morning coffee, another after dinner, and maybe even one more as a midnight snack.
Forget dry quick breads this one stays incredibly tender thanks to the shredded zucchini, a touch of oil, and just the right balance of sugar and cocoa. Once you try it, you’ll never look at zucchini the same way again.
Table of Contents
Why You’ll Love This Recipe
- Fudgy, not cakey – This bread leans rich and dense, almost like a brownie loaf.
- Moist crumb – Thanks to zucchini, oil, and brown sugar, every bite melts in your mouth.
- Kid-approved – No green flecks, no veggie taste, just chocolate.
- Easy to make – One bowl, simple ingredients, quick bake.
- Versatile treat – Breakfast, snack, or dessert, it works for all.
- Disappears fast – You might need to make two loaves!
Ingredients
Each ingredient plays a role in creating that fudgy, moist, irresistible texture.
- Zucchini – The secret hero. It disappears into the loaf, adding moisture without flavor. No need to squeeze it dry!
- All-purpose flour – Keeps the bread tender and sturdy enough to slice.
- Dutch process cocoa powder – For that deep, dark chocolate flavor and gorgeous color.
- Semisweet chocolate chips – Little pockets of gooey richness scattered through the loaf.
- Brown sugar + granulated sugar – A balance of deep molasses notes and classic sweetness.
- Butter + canola oil – Butter brings flavor, oil keeps the crumb soft even after a day or two.
- Eggs – Bind everything together and give structure.
- Vanilla extract – Rounds out the chocolate with warmth.
- Baking powder & baking soda – For just the right lift.
- Kosher salt – Balances all that chocolate sweetness.
Step-by-Step Instructions
Step 1: Prep the pan
Grease an 8×5-inch loaf pan and line it with parchment paper for easy release. Preheat your oven to 350°F (175°C).
Step 2: Shred the zucchini
Grate 1 large zucchini (about 2 cups). No need to peel. No squeezing either the moisture keeps the bread fudgy.
Step 3: Cream the base
In a large bowl, beat together the softened butter, oil, brown sugar, and granulated sugar until fluffy. Mix in the eggs one at a time, then stir in the vanilla.
Step 4: Add the chocolate magic
Sift in the cocoa powder, baking powder, baking soda, and salt. Stir until just combined.
Step 5: Fold in zucchini + flour
Gently fold in the shredded zucchini, then add the flour. Stir until you no longer see streaks of flour. Don’t overmix!
Step 6: Stir in chocolate chips
Reserve a small handful for the top, then fold the rest into the batter.
Step 7: Bake
Spread the batter into the pan, smooth the top, and sprinkle with extra chocolate chips. Bake for 50–60 minutes, until a toothpick comes out mostly clean (a little melted chocolate is fine!).
Step 8: Cool & slice
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing thick, fudgy slabs.
Pro Tips for Success
- Don’t squeeze the zucchini – The natural moisture makes the crumb perfect.
- Check for doneness carefully – Insert a toothpick in the center; you want no wet batter, but melted chocolate is expected.
- Use Dutch cocoa – It gives a richer flavor than natural cocoa.
- Make it ahead – The bread tastes even fudgier the next day.
- Double batch – Freeze one loaf for later — it keeps beautifully.
Flavor Variations
- Espresso Kick – Add 1 teaspoon instant espresso powder for mocha vibes.
- Nutty Twist – Stir in ½ cup toasted walnuts or pecans.
- Orange-Chocolate Dream – Mix in 1 tablespoon orange zest for a citrusy lift.
- Peanut Butter Swirl – Drop spoonfuls of peanut butter on top before baking and swirl with a knife.
- Triple Chocolate – Swap half the semisweet chips for white or milk chocolate.
Serving Ideas
- For breakfast – Toast a slice and spread with a little salted butter.
- As dessert – Serve warm with a scoop of vanilla ice cream.
- With coffee – Pair a slice with a cappuccino or latte.
- For parties – Dust with powdered sugar or drizzle with a simple chocolate glaze.
FAQs
Do I need to peel the zucchini?
Nope! The skin is thin and disappears once baked.
Can I freeze this bread?
Yes! Wrap slices or the whole loaf tightly and freeze for up to 3 months. Thaw overnight in the fridge.
Why isn’t my bread rising?
Make sure your baking powder and soda are fresh. Old leaveners won’t give the right lift.
Can I make it healthier?
You can swap half the flour for whole wheat or oat flour and reduce the sugar slightly. The bread will still be moist.
Can I make muffins instead?
Absolutely! Divide the batter into a 12-cup muffin tin and bake at 350°F for 18–22 minutes.
For More Recipe Inspiration
If you loved this fudgy zucchini bread, you’ll want to try these next:
- Protein Muffins – for a healthy grab-and-go snack.
- Mini Bento Cake Recipe – adorable little cakes for any celebration.
- Cottage Cheese Chocolate Mousse – creamy, protein-packed dessert.
- Banana Cottage Cheese Pancakes – fluffy, wholesome breakfast.
- Cloud Cake Recipe – airy, dreamy, melt-in-your-mouth cake.
Quick Recap
This Double Chocolate Zucchini Bread is fudgy, moist, and packed with chocolate chips in every bite. It’s the perfect way to sneak veggies into dessert while still satisfying every chocolate craving.
📌 Pin this recipe for later so you’ll have it ready the next time your chocolate craving hits… or just bake it this weekend and thank yourself later!
Double Chocolate Zucchini Bread
Equipment
- 8×5-inch loaf pan Metal pan preferred for even browning
- Parchment paper For easy lifting and clean edges
- Box grater Coarse side for zucchini
- Large mixing bowl
- Hand mixer or whisk
- Measuring cups & spoons
- wire rack Cool completely for best slices
Ingredients
- 1 large zucchini, coarsely grated (about 2 cups / 220g, not squeezed)
- 1 1/2 cups all-purpose flour (180g)
- 1/2 cup Dutch-process cocoa powder (50g)
- 1/2 cup light brown sugar, packed (100g)
- 1/2 cup granulated sugar (100g)
- 4 tbsp unsalted butter, softened (56g)
- 1/4 cup canola or vegetable oil (60ml)
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup semisweet chocolate chips, divided (170g)
- 2 tbsp milk or brewed coffee, optional for extra moisture/gloss
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×5-inch loaf pan and line with a parchment sling.
- Coarsely grate the zucchini (about 2 cups/220g). Do not squeeze out the liquid—the moisture keeps the loaf fudgy.
- In a large bowl, beat butter, oil, brown sugar, and granulated sugar until creamy and slightly fluffy, 1–2 minutes.
- Beat in eggs one at a time, then mix in vanilla.
- Sift in cocoa, baking powder, baking soda, and salt. Mix just to combine.
- Fold in grated zucchini, then add flour and stir until no dry streaks remain. Avoid overmixing.
- Fold in 3/4 cup chocolate chips. If using, stir in milk/coffee for extra moisture.
- Scrape batter into pan, smooth the top, and sprinkle remaining 1/4 cup chips over the surface.
- Bake 50–60 minutes until a toothpick at center shows no wet batter (melted chocolate is fine). If browning too quickly, tent loosely with foil at 45 minutes.
- Cool 10 minutes in pan, then lift out to a rack to cool fully before slicing.