Can I skip the cocoa powder?

Oh honey, no—that's like asking for a beach vacation without sand! The cocoa gives this bread its rich personality. Without it, you're basically making zucchini banana bread (which—don't get me wrong—can be great... just not what we're doing here!). If you must substitute, try melted chocolate, but adjust the oil to compensate.

What nuts work best for add-ins?

Walnuts are CLASSIC—their earthy crunch plays so nicely with the chocolate. Pecans bring buttery notes, while hazelnuts feel extra fancy (pro tip: toast them first!). Just chop whatever you're using into smallish pieces so they distribute evenly—nobody wants all the nuts in one bite!

What's the best way to freeze chocolate zucchini bread?

Slice it first—trust me! Wrap each piece tightly in plastic wrap, then pop them in a freezer bag. They'll stay perfect for 3 months. To serve? Thaw overnight in the fridge OR—my lazy method—microwave a frozen slice for 15 seconds. Voila! Warm chocolatey goodness in no time.

Irresistible Double Chocolate Zucchini Bread Recipe

Double Chocolate Zucchini Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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

Cook Mode Prevent your screen from going dark

Instructions

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

Find it online: https://kitchenuser.net/double-chocolate-zucchini-bread-recipe/