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–+ servings
Double Chocolate Zucchini Bread sliced and stacked on a plate.

Double Chocolate Zucchini Bread

Kaylen
This one-bowl Double Chocolate Zucchini Bread is moist, extra chocolatey, and secretly packed with veggies!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 10 minutes
Course Snack
Cuisine American
Servings 1 loaf

Equipment

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.
Keyword Chocolate, Zucchini
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