Double Chocolate Zucchini Bread

This easy Double Chocolate Zucchini Bread recipe is a delicious way to use up an abundance of zucchini, with its rich chocolate flavor and a moist, tender crumb! This easy recipe is perfect for breakfast, a snack, or even dessert, and will have you coming back for more!

Last year I posted my favorite Zucchini Bread recipe that is more traditional and loaded with chopped walnuts. But this year I want to share with you my husband Paul’s favorite – Chocolate Chip Zucchini Bread!

Zucchini Bread recipes have been a beloved staple for generations and are a fantastic method to deal with the abundance of zucchini that summer often brings. Incorporating shredded zucchini into your baked goods is a clever way to add extra moisture and slip in some veggies!

This fudgy Chocolate Zucchini Bread is a moist, decadent loaf that blends rich chocolatey goodness with the subtle sweetness of zucchini, creating a treat that’s as satisfying as it is sneaky! Anybody who has had chocolate zucchini bread knows it’s more like chocolate cake or brownies than a normal quick bread. You could even bake them as cupcakes, frost with Chocolate Buttercream Frosting, and no one would know that they were actually eating vegetables!

I decided to keep it real and admit we are always going to want two loaves of this double chocolate zucchini bread – one loaf goes ridiculously fast at our house, and I find that there is always so much zucchini I don’t know what to do with it during the summer! This recipe can be halved to make only 1 loaf if you’d prefer, but it freezes beautifully, and besides, your friends and neighbors will adore you for sharing a loaf with them!

For more of my favorite zucchini recipes, check out my Zucchini Bread with Walnuts, Zucchini Fries, Droolworthy Zucchini Brownies with Chocolate Icing, Cheesy Zucchini Casserole, and Lemon Poppy Seed Zucchini Bread!

Why We Love This Recipe

• The combination of grated zucchini and melted chocolate creates an irresistibly moist and fudgy texture, making it more like a rich chocolate cake than a quick bread!
• Whether you want to make this bread gluten-free, vegan, or with a healthier twist, this recipe is easily adaptable to suit various dietary preferences.
• With simple ingredients and straightforward instructions, this recipe is perfect for both first time bakers and seasoned pros looking for a quick and delicious treat!

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Unsweetened Chocolate – Provides a deep, rich chocolate flavor that pairs perfectly with the sweetness of the bread.
• Zucchini – Adds moisture to the bread without overwhelming it with zucchini flavor; no need to peel, just grate and go!
• All-Purpose Flour – The base of the bread, giving it structure and stability. You can also use whole wheat flour for a healthier option.
• Salt – Balances the sweetness and enhances the overall flavor of the bread.
• Baking Soda – Helps the bread rise and gives it a light, fluffy texture.
• Baking Powder – Works alongside baking soda to give the bread its lift.
• Ground Cinnamon – Adds a warm, subtle spice that complements the chocolate beautifully.
• Large Eggs – Bind the ingredients together, adding richness and moisture.
• Granulated Sugar – Sweetens the bread while also contributing to its tender crumb.
• Brown Sugar – Adds a hint of molasses flavor and keeps the bread extra moist.
• Vegetable Oil – Keeps the bread moist and tender, with a neutral flavor that doesn’t compete with the chocolate.
• Pure Vanilla Extract – Enhances the flavors and adds a sweet, aromatic note.
• Semisweet Chocolate Chips – Studded throughout the bread, they melt into gooey pockets of chocolate goodness.

How to Make Chocolate Zucchini Bread

1. Prepare equipment. Set your oven to 350°F. Prepare two 8×4-inch bread pans by lining them with parchment paper or greasing and flouring the bottoms and sides.
2. Grate zucchini. Wash the zucchini thoroughly, but no need to peel it. Grate the zucchini using the large holes of a box grater and set it aside. I never pat it dry with paper towels before adding it to the batter and don’t recommend it.

3. Melt chocolate. Place the chopped unsweetened chocolate in a microwave-safe bowl and heat in 20-second intervals, stirring between each burst until fully melted. This should take about 1 minute to 1 minute 20 seconds. Set aside to cool slightly.
4. Combine wet ingredients. In a large mixing bowl, beat the large eggs for about 1 minute. Add the granulated sugar, reserving 2 teaspoons for later, along with the brown sugar, vegetable oil, melted chocolate, and vanilla extract. Beat until everything is thoroughly combined.

5. Add zucchini. Stir in the grated zucchini, ensuring it’s evenly distributed for that perfect, moist texture in every bite.
6. Incorporate dry ingredients. In a medium bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, and ground cinnamon until well combined. Gradually add the flour mixture to the wet ingredients, stirring just until combined. Be careful not to overmix. 

7. Mix in chocolate chips. Fold in the semisweet chocolate chips, making sure they’re evenly spread throughout the batter.
8. Transfer batter. Pour the batter evenly into the two prepared bread pans.

9. Add topping. Sprinkle the reserved granulated sugar over the top of each loaf. This will give the bread a nice, crunchy top. Alternatively, you can sprinkle more chocolate chips on top. I actually prefer it with just the crunch of sugar sprinkled on top, but my chocolate-obsessed family likes it with chocolate chips on top, so I usually make a loaf of each.
10. Bake. Place the pans in the preheated oven and bake for 45-55 minutes, or until a cake tester or toothpick inserted into the center of each loaf comes out clean. Once done, let the bread cool completely in the pans before removing and slicing.

Recipe FAQ’s

Tips for Success

• Overmixing the batter can lead to a tougher bread. Mix just until the dry ingredients are incorporated, and then stop.
• Use the large holes on your box grater for the zucchini. This gives the bread the perfect texture and ensures the zucchini blends seamlessly into the batter.
• Sprinkle sugar on top before baking for a delightful crunch and a beautiful, crackly top.
• Use high-quality chocolate for the best flavor. Whether you’re using unsweetened chocolate or semisweet chocolate chips, the better the chocolate, the richer the taste.

Substitutions and Variations

• You can substitute vegetable oil with coconut oil or melted butter for a slightly different flavor profile. Coconut oil adds a subtle tropical note, while butter makes the bread richer.
• You can use dark chocolate or vegan chocolate instead of semi-sweet chocolate chips if you prefer, or even mix in some white chocolate chips for a fun twist.
• I always love nuts in quick breads and brownies so I recommend adding some chopped walnuts or pecans – about ¾ to 1 cup should do the trick.

Print Pin Rate

Double Chocolate Zucchini Bread Recipe

5 from 7 votes

Amy Nash

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Bread

Cuisine American

Servings 16 slices

This easy Chocolate Zucchini Bread recipe is a delicious way to use up an abundance of zucchini, with its rich chocolate flavor and a moist, tender crumb! This easy recipe is perfect for breakfast, a snack, or even dessert, and will have you coming back for more!

Equipment

• 8.5 x 4.5-Inch Bread Loaf Pans

Ingredients

  

123

• ▢ 4 ounces unsweetened chocolate chopped
• ▢ 3 cups zucchini grated
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon ground cinnamon
• ▢ 4 large eggs
• ▢ ¾ cup granulated sugar + 2 teaspoons, divided
• ▢ ¾ cup brown sugar
• ▢ ¾ cup vegetable oil
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 cup semisweet chocolate chips

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Instructions

 

• Preheat oven to 350°F. Prepare two 8×4-inch bread pans by lining them with a parchment paper sling or greasing and flouring the bottom and sides of the pans.
• Melt the chopped unsweetened chocolate by placing it in a small microwave-safe bowl and melting it in short 20 second bursts in the microwave, stirring between each burst of heat. It should only take about 1 minute to 1 minute 20 seconds to completely melt the chocolate. Set aside.
  4 ounces unsweetened chocolate
• Wash and grate the zucchini, leaving the skin on. Because zucchini can vary greatly in size, you may need two small zucchini or one large zucchini or only part of a gigantic zucchini. If you have way too much zucchini to deal with, you can always grate it and freeze in 2 cup amounts in freezer-safe ziploc bags for future use. Set grated zucchini aside.
  3 cups zucchini
• Whisk together the flour, salt, baking soda, baking powder, and cinnamon in a medium bowl and set aside.
  2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon ground cinnamon
• In a large mixing bowl, beat the eggs for 1 minute, then add the granulated sugar, reserving 2 teaspoons for topping the bread, along with the brown sugar, oil, melted chocolate, and vanilla and beat well until totally combined. Stir in the zucchini.
  4 large eggs, ¾ cup granulated sugar, ¾ cup brown sugar, ¾ cup vegetable oil, 1 teaspoon pure vanilla extract
• Mix in the dry ingredients just until combined, then stir in the chocolate chips and pour the batter evenly into the two prepared bread pans. Sprinkle 1 teaspoon of granulated sugar over the top of each loaf before baking. Alternatively, you could sprinkle a handful of chocolate chips over the loaves before baking, but I like the bit of crunch the sugar gives.
  1 cup semisweet chocolate chips
• Bake for 45-55 minutes, until a cake tester or toothpick inserted into the center of each loaf comes out clean. Cool completely in the pan before removing and slicing.

Notes

You can sub lowfat Greek yogurt for up to half of the oil if you would like. You can also replace the melted, unsweetened chocolate with 1 cup of cocoa powder, if you would like. Bread keeps well for up to 5 days, but can also be frozen for up to 3 months. Just thaw overnight in the fridge and then allow to come to room temperature before serving.

Storage

• Store: Wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for up to 5 days.
• Freeze: For longer storage, wrap individual slices or whole loaves in aluminum foil, then place them in a freezer-safe bag. The bread can be frozen for up to 3 months.

Nutrition

Calories: 291kcal | Carbohydrates: 50g | Protein: 4g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 245mg | Fiber: 2g | Sugar: 35g

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