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double chocolate zucchini bread 2026 03 13 074001 683x1024 1

Double Chocolate Zucchini Bread

A delightful recipe combining chocolate and zucchini for a moist, rich bread perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 0.33 cup unsweetened Dutch processed cocoa powder
  • 1.5 teaspoons baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 1.25 cups granulated sugar
  • 2 large eggs (at room temperature) Use room temperature for better mixing.
  • 0.5 cup unsalted butter (melted)
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini Make sure to squeeze out excess moisture.
Mix-ins
  • 1 cup semisweet chocolate chips For a richer flavor, dark chocolate chips can be used.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Lightly grease a 9×5-inch loaf pan.
  2. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk well to combine.
  3. In a separate large bowl, combine the sugar and eggs. Whisk until well blended.
  4. Add the melted butter and vanilla to the egg mixture; beat until combined. Stir in the grated zucchini.
  5. Add the flour mixture to the zucchini mixture and whisk just until moistened. Gently fold in the chocolate chips.
Baking
  1. Transfer the batter to the prepared pan and bake for 60-80 minutes, until a toothpick inserted near the center comes out clean.
  2. Cool the bread in the pan for 20 minutes, then transfer it to a wire rack to cool completely.
Serving
  1. Double Chocolate Zucchini Bread is delicious on its own or served with a pat of butter. It can also be enjoyed with ice cream or whipped cream.

Notes

To keep the bread fresh, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 3 days. If freezing, wrap well and store in an airtight container for up to 3 months. Thaw at room temperature or warm in the oven before serving. Tips include ensuring well grated zucchini, using room temperature eggs, and possibly adding nuts for extra texture.