Decadent Double Chocolate Zucchini Bread Recipe

We firmly believe there’s almost nothing better than a quick bread. Need a simple breakfast? Make a quick bread. Need a one-bowl bake to bring to a friend? Make a quick bread. Want a tasty treat with minimal fuss? Make a quick bread. They’re versatile, fast, and consistently satisfying — and this double chocolate zucchini bread is a perfect example. Rich, moist, and intensely chocolatey, this loaf combines tender crumb with bursts of chocolate in every slice.

Quick Bread Ingredient Notes:

• Flour: Use all-purpose flour for structure with a tender crumb. Avoid substituting cake flour or other specialty flours, which will change the texture.
• Cocoa: Unsweetened, high-quality cocoa powder delivers deep chocolate flavor—choose one you enjoy drinking for best results.
• Baking Soda: Baking soda is the leavening agent here; it helps the loaf rise and keeps it light.
• Salt: A small amount of salt balances sweetness and brings out the chocolate. It’s an essential step in most baked goods.
• Eggs: Large, room-temperature eggs add moisture and help bind the batter so the loaf holds together.
• Vegetable Oil: Neutral oil keeps the loaf extra moist and tender. Canola or melted coconut oil work as alternatives. Oil gives a moister texture than butter in this recipe.
• Water: A bit of water smooths the batter and helps combine the ingredients.
• Sugar: Granulated sugar creates the best texture for this loaf. It provides sweetness without altering the crumb the way brown sugar can.
• Vanilla: Vanilla extract rounds and enhances the overall flavor of the bread.
• Zucchini: Grated zucchini is the unsung hero—adds moisture and texture without overpowering the chocolate. Use firm zucchini and do not squeeze out the liquid; the extra moisture improves texture in this recipe.
• Mini Chocolate Chips: Mini chips distribute small pockets of chocolate throughout the loaf for consistent chocolate in every bite.
• Regular-Sized Chocolate Chips (Optional): For a more decadent finish, add larger chips on top before baking.

Tips for the best Double Chocolate Zucchini Bread:

• Do not squeeze out excess moisture: This recipe relies on the zucchini’s natural moisture to keep the loaf tender. Leave the grated zucchini as-is for the best texture.
• Avoid overmixing: Combine wet and dry ingredients until just incorporated. Overmixing develops gluten and can make the loaf dense.
• Chocolate chip distribution: Fold in mini chips evenly so each slice has small pockets of chocolate.
• Toothpick test: A toothpick inserted in the center should come out mostly clean with a few moist crumbs when the loaf is done.
• Cooling time: Let the bread rest about 15 minutes before slicing so it sets and slices cleanly.

Double Chocolate Zucchini Bread Variations

• Nuts: Stir in chopped walnuts or pecans for added crunch and a toasty flavor contrast.
• Orange zest: A teaspoon of orange zest complements chocolate and brightens the loaf with a citrus note.
• Gluten-free option: To make this gluten-free, substitute a 1:1 gluten-free flour blend that includes a binder such as xanthan gum. Note: we haven’t tested this version extensively, so results may vary slightly.

Double Chocolate Zucchini Bread

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Ingredients

• 1 1/4 cups all-purpose flour 150 g
• 1/2 unsweetened cocoa powder 60 g
• 1 teaspoon baking soda
• 3/4 teaspoons kosher salt adjust if using Morton
• 2 large eggs
• 1/2 cup vegetable oil 110 g
• 1/4 cup water 60 g
• 1 cup granulated sugar 200 g
• 1 teaspoon vanilla extract 2 g
• 2 cups grated zucchini about 12 oz
• 1 cup mini chocolate chips 170 g
• 1/2 cup regular chocolate chips for topping optional

Instructions

• Preheat the oven to 350°F (175°C).
• Grate 2 cups of zucchini and set it aside; do not squeeze out the moisture.
• Prepare a 9×5-inch glass loaf pan: spray with nonstick spray and line with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, cocoa, baking soda, and salt until combined, then set aside.
  
• In a large bowl, whisk together the eggs, oil, water, sugar, and vanilla until smooth. Add the dry ingredients and stir until just combined.
  
• Fold in the grated zucchini, then gently fold in the mini chocolate chips so they are evenly distributed.
  
• Pour the batter into the prepared loaf pan and spread into an even layer. If desired, sprinkle regular-sized chocolate chips on top.
  
• Bake for about 1 hour, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Let the loaf cool in the pan for about 15 minutes before transferring to a wire rack and slicing.