This Double Chocolate Zucchini Bread is dense, moist, and oh-so chocolatey. And don’t worry – you can’t taste the zucchini!
Chocolate Zucchini Bread Recipe
I love enjoying a slice of this chocolate zucchini bread at any hour of the day, but it’s really amazing in the morning with a cup of coffee. The rich chocolate flavor and moist, dense consistency pairs so well with a cup of joe!
If you’ve never had chocolate zucchini bread before, you might be hesitant, and I totally get it. It might seem odd that there are 2 cups of grated zucchini in this dessert recipe, but I promise you’ll never know it’s in there once it’s baked.
The grated zucchini adds a ton of moisture to this bread, which is what makes it so downright irresistible. I’m not quite sure who first looked at a zucchini and thought to toss it into a chocolate bread recipe, but I’m so glad they did!
Be sure to try these Chocolate Zucchini Cupcakes too!
Why You’ll Love this Double Chocolate Zucchini Bread Recipe:
- The consistency: This bread isn’t quite as dense as a brownie, but it’s also not as light and fluffy as most breads. This is a moist bread that’s both dense and still bread-like, not brownie-like. It’s heavenly!
- Easy: Usually, bread recipes require a lot of steps and patience. However, this is a bread recipe that takes just a little over an hour to make and the steps are very simple.
- Chocolatey: I’m a big chocolate lover, so this recipe is one of my go-to baked goods when I need my chocolate fix. It’s so rich with delicious chocolate flavor both from chocolate chips and cocoa powder!
How to make Chocolate Zucchini Bread with Chocolate Chips
Be sure to see the recipe card below for full ingredients & instructions!
- Mix together the flour, cocoa powder, salt, baking soda, brown sugar, and granulated sugar.
- In a separate bowl, combine the vanilla extract, 2 eggs, melted butter, vegetable oil, and coffee granules.
- Combine the wet and dry ingredients.
- Fold in the grated zucchini.
- Fold in the dark chocolate chips.
- Pour mixture into the prepared loaf pan.
- Top the loaf with chocolate chips.
- Bake.
- Cool.
- Serve and enjoy!
While you can use any unsweetened cocoa powder you prefer, I like to use natural cocoa powder here because the baking soda helps to neutralize the acidity of natural cocoa powder, letting its rich flavor shine.
Other than the grated zucchini (which is the real secret ingredient for optimal moisture in this bread), the vegetable oil, butter and eggs all come together to create a seriously moist chocolate bread. If you want to add to that even more, stir in a tablespoon of melted coconut oil.
After the loaf comes out of the oven, I allow it to sit in the baking pan at room temperature for about 10 minutes or so. Then, I gently flip the loaf onto a wire rack and allow it to fully cool down for an hour. If you slice into the loaf while it’s still a bit warm, it will most likely crumble and fall apart. It needs that hour of cooling to get the perfect consistency.
In an airtight container at room temperature, this chocolate zucchini bread will stay fresh for up to 3 days. You can extend freshness by storing it in the refrigerator for up to 1 week. Enjoy it with coffee, ice cream, and so much more during that time!
Recipe Tips and Tricks
- You can use milk chocolate chips instead of dark if you’d prefer, but the chocolate flavor might not be as potent.
- The coffee can be omitted if desired, but I highly recommend leaving it in there! It creates a depth to the bread that’s truly divine.
- Be very careful not to bake this bread for too long! Once a toothpick inserted comes out clean, the bread is ready to cool. If baked too long, this moist bread will quickly dry out.
Chocolate zucchini bread is a moist, dense, rich bread that can be made in just over an hour!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Zucchini Bread Recipe
Ingredients
- 1 cup all-purpose flour 120 grams
- ½ cup unsweetened cocoa powder 42 grams
- ½ teaspoon kosher salt
- 1 teaspoon baking soda 6 grams
- ¼ cup brown sugar 53 grams
- ½ cup granulated sugar 100 grams
- 1 teaspoon pure vanilla extract 4 grams
- 2 large eggs 100 grams
- ¼ cup unsalted butter 57 grams, melted (½ stick)
- ¼ cup vegetable oil 50 grams
- 1 teaspoon instant ground coffee granules 2 grams
- 2 cups grated zucchini 300 grams, from about 2 zucchini
- 1 cup dark chocolate chips 170 grams, divided
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray. Set aside.
- In a large mixing bowl, stir together the flour, cocoa powder, salt, baking soda, brown sugar, and granulated sugar.1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon kosher salt, 1 teaspoon baking soda, ¼ cup brown sugar, ½ cup granulated sugar
- In a medium-sized mixing bowl, combine the vanilla extract, eggs, melted butter (allow to cool slightly), vegetable oil, and coffee granules.1 teaspoon pure vanilla extract, 2 large eggs, ¼ cup unsalted butter, ¼ cup vegetable oil, 1 teaspoon instant ground coffee granules
- Combine the wet ingredients with the dry ingredients.
- Fold in the grated zucchini and ¾ cup of the dark chocolate chips.2 cups grated zucchini, 1 cup dark chocolate chips
- Pour the mixture into the prepared loaf pan.
- Top the batter with the remaining ¼ cup of chocolate chips.
- Bake for 50-60 minutes or until a toothpick comes out clean when testing.
- Allow to cool before serving.
Notes
- Zucchini tends to lose its moisture over time. Fresh zucchini picked from a garden will have lots of extra liquid as you grate it. If you are using store-bought zucchini you may have to add 1-2 tablespoons of water to the batter to make it wet enough.
- You can use milk chocolate chips instead of dark if you’d prefer, but the chocolate flavor might not be as potent.
- The coffee can be omitted if desired, but I highly recommend leaving it in there! It creates a depth to the bread that’s truly divine.
- Be very careful not to bake this bread for too long! Once a toothpick inserted comes out clean, the bread is ready to cool. If baked too long, this moist bread will quickly dry out.
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