Irresistible Double Chocolate Zucchini Bread Recipe

You’d never guess this rich, fudgy double chocolate zucchini bread packs a full cup and a half of sneaky vegetables in every loaf! I swear, it’s magic—one bite and you’re lost in cocoa bliss while getting a dose of garden goodness. My grandma taught me this trick when I was little, standing on a step stool in her flour-dusted kitchen. “Sophia,” she’d wink, “the best treats hide their secrets well.”

Now, with my nutrition training, I appreciate her cleverness even more. This chocolate zucchini bread recipe? It’s my tribute to her—luxurious enough for dessert, wholesome enough for breakfast. The zucchini melts into the batter, leaving only incredible moisture behind. And that deep chocolate flavor? Pure comfort from dark cocoa powder and melty chocolate chips.

Trust me, this isn’t one of those “healthy” desserts that tastes like cardboard. It’s bakery-level decadence with shredded zucchini playing the stealth hero. Your kids (or skeptical spouse) won’t suspect a thing—just watch their eyes light up when you slice into that glossy chocolate loaf!

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Why You’ll Love This Chocolate Zucchini Bread

Oh my gosh, where do I even start? This chocolate zucchini bread is basically sneaky wizardry—a moist, fudgy masterpiece that makes veggies taste like dessert. Here’s why it’s always the first thing to disappear from my kitchen counter:

• That melt-in-your-mouth texture: The zucchini works magic keeping every slice tender for days. No dry sawdust bread here!
• Secret veggie ninja skills: The green flecks practically disappear into all that chocolatey goodness. Picky eaters? Totally fooled.
• Cocoa heaven: We’re talking double chocolate here—both in the batter AND with melty chocolate chips. This ain’t no weak tea party cake.
• One-bowl wonder: My kinda baking—just toss everything together without fussing over a million dishes.
• Freezer MVP: Wrap slices individually and you’ve got instant chocolate fixes for weeks. Morning toast? Upgraded.

Seriously, this recipe checks every box. It’s the chocolate loaf that keeps on giving—just like Grandma taught me!

Ingredients for Chocolate Zucchini Bread

Okay, let’s gather our chocolate zucchini bread squad! Here’s what you’ll need for that rich, fudgy loaf. I like to separate my ingredients into two teams—dry and wet—so everything plays nicely together when mixing time comes.

• Dry Team:
  • 1 ¾ cups all-purpose flour (spooned & leveled)
  • ½ cup cocoa powder (none of that sad, pale stuff!)
  • 1 tsp baking soda (not baking powder—big difference!)
  • ½ tsp salt (it makes the chocolate sing)
• Wet Team:
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry like a stress ball)
  • ½ cup vegetable oil (or you’ll see my favorite swap below)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar (the caramel-y magic touch)
  • 2 large eggs (room temp—I set mine out an hour early)
  • 1 tsp vanilla extract (the real deal, none of that imitation business)
• The MVP:
  • ½ cup chocolate chips (bittersweet is my jam)

Ingredient Notes & Substitutions

Okay, bakers—let’s talk swaps! First rule: don’t skip the zucchini. I know it sounds crazy, but that’s what keeps this chocolate zucchini bread so stupidly moist. No zucchini? You’re just making sad chocolate cake. Now for the fun part:

• Cocoa powder: Want extra luxury? Use dark cocoa powder—your loaf will taste like a fancy truffle.
• Oil: Applesauce works great here for a lighter version, though the texture gets slightly denser (trade-offs, people!).
• Flour: Swap 1:1 with your favorite gluten-free blend if needed—works like a charm.

Oh! And if you’re feeling wild, toss in walnuts or pecans. Grandma always did—she said they “gave the bread character.”

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How to Make Chocolate Zucchini Bread

Alright, let’s turn those ingredients into chocolate zucchini bread magic! This is where Grandma’s “no-rush, no-muss” method shines. Follow these steps, and you’ll have a loaf so good, people won’t believe there’s zucchini in it.

1. Preheat & Prep: Crank that oven to 350°F—no cheating with a cold oven! Grease your 9×5-inch loaf pan like you’re frosting a cake (I use butter or nonstick spray).
2. Dry Team Assembly: Whisk flour, cocoa powder, baking soda, and salt in a bowl. Pro tip: Sift if you hate cocoa lumps—I’m usually too impatient!
3. Wet Team Party: In another bowl, beat oil, sugars, eggs, and vanilla until smooth. Don’t overdo it—just until no egg streaks remain.
4. Marriage Time: Gently fold dry mix into wet ingredients. The batter will be thick—that’s good! Stir until JUST combined (overmixing = tough bread).
5. Zucchini & Chips: Fold in squeezed zucchini and chocolate chips. The batter should look like brownie batter with green confetti.
6. Bake It Pretty: Pour into the pan, smooth the top, and bake 50-60 minutes. Do the toothpick test—crumbs are fine, wet batter means back in it goes!

Step 1: Prep the Zucchini

Here’s the secret weapon: squeeze that zucchini like it owes you money! I grate mine on the medium holes of a box grater, pile it into a clean kitchen towel, and wring out every drop of liquid. You’ll be shocked how much water comes out—that’s moisture we control so your bread doesn’t turn soggy. Dry zucchini = bakery-perfect texture!

Step 4: Baking Tips for Perfect Chocolate Zucchini Bread

Oven thermometers are lifesavers—mine runs hot, so I bake at 325°F instead. Use a standard metal 9×5-inch pan (glass needs extra time). If the top browns too fast at 30 minutes? Tent loosely with foil. And that toothpick test? Wait until it’s mostly clean with just a few moist crumbs—the bread keeps cooking as it cools. Patience pays off with that fudgy center!

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Serving and Storing Chocolate Zucchini Bread

Oh my heart, slicing into this chocolate zucchini bread while it’s still slightly warm is pure joy! The chocolate chips go all melty and dreamy. My favorite way? Thick slices slathered with cinnamon honey butter or dolloped with whipped cream—trust me, it’s breakfast-worthy when you’re feeling fancy.

Leftovers (ha! as if!) keep beautifully in an airtight container for 3 days at room temp. Pro tip: Hide a slice in the fridge for sneaky midnight snacks. For long-term love? Freeze individual slices wrapped tight in plastic for up to 3 months. Grandma always doubled batches so she’d have emergency chocolate stashed for surprise visitors!

Nutrition Information

Let’s be real – we’re here for the chocolate, not the math! But for those curious, each slice of this heavenly chocolate zucchini bread packs about 220 calories. You’re looking at 10g of fat (mostly from that rich cocoa and vegetable oil), 30g carbs, and 2g fiber thanks to our sneaky zucchini star. Sodium hovers around 180mg per slice.

Now, full disclosure – these numbers jump around based on your specific ingredients (like whether you use dark chocolate chips or light brown sugar). But that’s all boring stuff – just focus on how amazing that next chocolatey bite tastes!

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Common Questions About Chocolate Zucchini Bread

Listen, I’ve baked more chocolate zucchini bread loaves than I can count—and I’ve heard EVERY question from curious bakers. Here are the answers straight from my chocolate-stained recipe notebook:

Got more burning chocolate zucchini bread questions? Hit me up on Pinterest—I’ve got years of kitchen experiments (and delicious mistakes!) to share!

Share Your Chocolate Zucchini Bread Creations

Nothing makes me happier than seeing YOUR chocolate zucchini masterpieces—the swirls of melted chocolate chips, those perfect domed tops! Snap a pic and share your baking wins with me. You’ll find loads more delicious inspiration if you search for my baking boards—I’m always pinning new kitchen adventures!

Double Chocolate Zucchini Bread

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A dense, bakery-style loaf packed with cocoa and chocolate chips, hiding nutritious zucchini for a deliciously moist treat.

• Author: Sophia Collins
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 ½ cups grated zucchini (about 1 medium zucchini)
• 1 ¾ cups all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup vegetable oil
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup chocolate chips

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Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Squeeze excess moisture from grated zucchini using a clean towel.
3. Whisk flour, cocoa powder, baking soda, and salt in a bowl.
4. In another bowl, mix oil, sugars, eggs, and vanilla until smooth.
5. Fold dry ingredients into wet mixture. Stir in zucchini and chocolate chips.
6. Pour batter into the pan. Bake for 50-60 minutes or until a toothpick comes out clean.
7. Cool in pan for 10 minutes, then transfer to a wire rack.

Notes

• Freeze slices for up to 3 months in an airtight container.
• For extra richness, use dark cocoa powder.
• Check out Sophia’s Pinterest for more baking inspiration.

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 18g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg