Double Chocolate Zucchini Bread
This one-bowl Double Chocolate Zucchini Bread is moist, extra chocolatey, and secretly packed with veggies!
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If chocolate cake had a healthier cousin, it would be this Double Chocolate Zucchini Bread!
Chocolatey from both cocoa powder and chocolate chips, this quick bread feels like dessert, but it’s also a great breakfast treat or midday snack.
If you’re nervous about a veggie with your chocolate, fear not, zucchini is tasteless and it melds right into the loaf.
My zucchini-fearing kids saw me grating zucchini and asked what it was for. I told them it’s for chocolate zucchini bread and they were SKEPTICAL!! Guess what?
They loved it! Now I can remind them that they do like zucchini ;)
If chocolate is your love language, you’ll also want to try Double Chocolate Banana Muffins!
Ingredients needed (scroll down to recipe card for complete recipe):
- All-purpose flour
- Light brown sugar
- Cocoa powder – regular, not Dutch-process
- Baking powder
- Baking soda
- Salt
- Eggs
- Vegetable oil
- Milk – regular or oat milk work great
- Vanilla extract
- Zucchini
- Chocolate chips – we use semi-sweet
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
How to serve Chocolate Zucchini Bread
My favorite way to eat this bread is warm. If I’m eating it the next day, I like to pop it in the microwave to get the chocolate chips soft again.
Chocolate Zucchini Bread is great served:
- For breakfast with fresh fruit
- Mother’s Day brunch
- Afternoon snack
- Sweet, healthyish treat for lunchboxes
- Dessert
💡Tips & Tricks
- Zucchini: Zucchini is made up of approximately 95% water, so it adds lots of moisture to the bread. I’ve tried both the large and smaller holes on the box grater. Either work.
- Chocolate chips: Feel free to use whatever kind of chocolate chips you like. We like the semi-sweet best for this recipe.
- Cocoa powder: This recipe was developed using regular cocoa powder. It has not been tested with “special dark” or Dutch-process varieties.
If you grow zucchini in the summer, this bread and my Baked Turkey, Zucchini & Feta Meatballs are great ways to use it up.
Looking for more quick breads? Here are some favorites:
- Cranberry Banana Bread
- Cinnamon Pumpkin Mini Muffins
- Baked Strawberry Lemon Donuts
- Banana Chocolate Chip Muffins
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Double Chocolate Zucchini Bread
Equipment
- Mixing bowl
Ingredients
- 1 1/2 cups all-purpose flour see notes below for proper measuring
- 1 cup light brown sugar
- 1/2 cup cocoa powder not Dutch-process
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 large eggs whisked
- 1/2 cup vegetable oil
- 1/4 cup milk regular and oat milk worked great
- 1 teaspoon vanilla extract
- 13 ounces zucchini unpeeled
- 1 cup semi-sweet chocolate chips plus more for the top
Instructions
- Preheat oven to 350℉ and line your loaf pan with parchment paper.
- Add the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt to a large mixing bowl. Stir and make sure everything is combined well.
- Add the whisked eggs, oil, milk, and vanilla to the bowl with dry ingredients. Stir until well combined and there are no dry spots.
- Grate the zucchini on a box grater, then fold it into the batter, followed by the chocolate chips.
- Pour the batter into the loaf pan. I like to drop some extra chocolate chips on the top of the batter. It looks nice and more chocolate never hurt! Bake for 55-65 minutes, or until done. Check it at the 55-minute mark with a toothpick. Because of the chocolate chips, the toothpick may not come out clean. We want to see a slight crumb, not raw batter.
- Let the loaf cool in the pan for an hour before slicing. Enjoy!
Video
Notes
- I have made this with regular milk and oat milk and both work great.
- Make sure to use the “spoon & level” method for measuring flour – use a spoon to fill a measuring cup and level it off with a knife. Don’t scoop flour with the measuring cup, as that compacts it.
- 13 ounces of zucchini, grated, will produce approximately 1 1/2 slightly packed cups of zucchini.
- This recipe was tested with a glass loaf pan.
- Store cooled bread covered at room temperature for 3-4 days, or in the fridge for up to a week. Can be frozen if tightly wrapped in plastic wrap or parchment paper and foil. For the best quality, use within 3 months.
Tastes like there isn’t even zucchini!
Loaded with veggies and tastes like chocolate? Sign me up! Even my kids can’t get enough of this bread!