Double Chocolate Zucchini Bread

This double chocolate zucchini bread is ultra-moist, extra chocolatey, and easy to make in one bowl. It's the perfect way to use up summer zucchini while baking something that tastes like dessert!

This time of year, zucchini is everywhere and I love its versatility: it works in savory recipes, like stuffed zucchini boats with rice, and in sweet recipes, like zucchini bread pancakes. Years ago, I discovered the amazing combination of chocolate and zucchini, and have never looked back.

This double chocolate zucchini bread is rich, moist, and deeply chocolatey, with cocoa powder and dark chocolate in every bite. I use shredded zucchini to keep the loaf soft and fudgy without making it heavy, so you get all the decadence of a chocolate loaf cake with the ease of a quick bread.

Jump to:

• ⭐️ Why You'll Love This Chocolate Zucchini Bread
• 🍫 Ingredient Notes
• 💬 Do You Need to Squeeze the Zucchini?
• 🔪 How To Make Double Chocolate Zucchini Bread
• ⏲ Expert Tips
• ⏲ Storage & Freezing
• 🥚 Variations & Substitutions
• 💬 Frequently Asked Questions
• 🥞 More Chocolate Recipes
• Double Chocolate Zucchini Bread Recipe

⭐️ Why You'll Love This Chocolate Zucchini Bread

• Rich chocolate flavor from both cocoa powder and chocolate chips
• Zucchini keeps the loaf moist and tender
• Easy, no-mixer quick bread that comes together with simple pantry ingredients
• Soft, fudgy texture that feels more like dessert than ordinary zucchini bread
• A great way to use up extra zucchini during peak season

🍫 Ingredient Notes

• Zucchini: Finely shred it so it melts into the batter and adds moisture throughout
• Unsweetened cocoa powder: Gives the bread its deep chocolate base
• Chocolate chips: Essential for the double chocolate flavor and gooey pockets throughout
• Flour: All-purpose flour keeps the crumb soft and tender
• Oil: Helps create a moist loaf that stays soft for days
• Eggs: Give the bread structure and richness
• Cinnamon: A small amount rounds out the chocolate flavor without standing out

💬 Do You Need to Squeeze the Zucchini?

No-for this recipe, I don't squeeze the shredded zucchini dry. That natural moisture helps create the soft, tender, fudgy texture. If your zucchini seems exceptionally wet, just blot it lightly with a paper towel instead of wringing it out.

🔪 How To Make Double Chocolate Zucchini Bread

Preheat the oven to 350 degrees F. Coat a 9"x5" loaf pan with non-stick cooking spray or butter.

In a large bowl, mix together flour, cocoa powder, baking soda, cinnamon, salt, and chocolate chips.

In a separate medium-sized bowl, whisk eggs, oil, brown sugar, and vanilla extract until well combined.

Add wet ingredients into bowl with dry ingredients and whisk until just combined. Using a rubber spatula, fold in shredded zucchini.

Pour batter into prepared pan and spread evenly.

Bake for 45-55 minutes, or until toothpick inserted into center comes out clean. Cool bread in pan for 10 minutes, then invert onto a wire rack to cool completely.

⏲ Expert Tips

• Mix just until combined. Overmixing could produce extra gluten, creating a very dense bread. It could also cause your bread to sink in the middle. We want to avoid that!
• Finely shred the zucchini so it blends seamlessly into the bread
• Use the spoon-and-level method for flour to avoid a dry loaf
• Check the bread toward the end of baking, since every oven runs a bit differently
• Let it cool fully before slicing for the cleanest texture
• Sprinkle extra chocolate chips on top before baking for a prettier finish

⏲ Storage & Freezing

• Storage: After it has cooled completely, wrap it in aluminum foil and place it in an air-tight plastic bag. It can be stored in the refrigerator for up to 4 days.
• How to freeze: Wrap individual slices in foil before placing them into a larger freezer-safe bag. Store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.

🥚 Variations & Substitutions

• Vegan chocolate zucchini bread: Substitute two flax eggs (combine 2 tablespoons of ground flax seed with 6 tablespoons of water. Let it sit for 10-15 minutes until it becomes gelatinous) and vegan dark chocolate chips for a vegan version.
• Add chopped walnuts or pecans for crunch.
• Turn the batter into muffins: Place muffin liners into a muffin tin and fill about ¾ full. Bake for 35-40 minutes.

💬 Frequently Asked Questions

🥞 More Chocolate Recipes

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, TikTok, and Facebook.