Double Chocolate Zucchini Bread
Looking for a delicious way to use up summer zucchini? This Double Chocolate Zucchini Bread is rich, moist, and loaded with chocolatey goodness – and no one will ever guess it’s packed with vegetables! Whether you’re sneaking more veggies into your kid’s snacks or simply craving a better-for-you chocolate treat, this loaf checks all the boxes.
This recipe is very similar to my classic chocolate chip Zucchini bread recipe, except the spices are swapped out for cocoa for double the chocolate flavour. Both of these recipes use zucchini and oil for a moist and delicious crumb. No dry quick breads or muffins here! Speaking of muffins, see my tip below on how to turn this recipe into muffins instead of a loaf!
Why You’ll Love This Recipe
- Double the chocolate: With both cocoa powder and chocolate chips, this bread is ultra-rich and fudgy.
- Sneaky veggies: Zucchini adds moisture without any noticeable taste – perfect for picky eaters.
- No fuss: Simple ingredients and minimal cleanup.
- Freezer-friendly: Make a double batch and freeze a loaf for later!
Ingredients You’ll Need
- Zucchini: Grated and unpeeled. The moisture helps keep the bread soft.
- All-purpose flour: You can swap half for whole wheat if you’d like a fibre boost.
- Baking soda & baking powder: give a good rise to the bread.
- Salt & vanilla extract: flavour enhancers.
- Cocoa powder: Use unsweetened for a deep chocolate flavour.
- Chocolate chips: Mini or regular – or chopped dark chocolate.
- Eggs & oil: The usual suspects for a moist, tender crumb.
- Sugar: adds sweetness.
Don’t have zucchini? Try my Double Chocolate Banana Bread instead!
How to Make Double Chocolate Zucchini Bread:
- Preheat your oven to 350°F and grease a 9×5-inch loaf pan. You can cut a piece of parchment paper to fit on the bottom of the pan after spraying it with non-stick spray to ensure your loaf does not stick.
- Whisk together 1 cup of all-purpose flour, 1/2 cup of sifted cocoa, 1/2 teaspoon each of baking soda and baking powder, 1/4 teaspoon of salt, and 3/4 cups of chocolate chips. Set aside.
- In a medium bowl, whisk together 1/3 cup of melted coconut oil, 1/2 cup of packed brown sugar, 1/2 cup of granulated sugar, 2 eggs, 1 teaspoon of vanilla, and 1 medium grated zucchini. I like to finely grate my zucchini with a box grater.
- Pour the wet ingredients into the dry ingredients and lightly whisk until just combined, being careful not to overmix.
- Spread the batter into your prepared pan. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool completely before slicing.
Tips for Success
- Don’t overmix: Stir just until the flour disappears to keep the loaf tender.
- Add-ins welcome: Try a handful of chopped nuts or swap the chocolate chips for white chocolate.
- Make muffins: make the batter as instructed, but instead of pouring it into a loaf pan, spoon the batter into a greased or lined muffin pan, filling each well about 3/4 full. For sky-high muffin tops, bake at 425° F for 5 minutes, then reduce the temperature to 350° F and bake for an additional 10-15 minutes or until a toothpick inserted in the centre comes out clean. Allow the muffins to cool for about 10 minutes in the pan, then transfer to a wire rack to finish cooling completely.
- Check doneness: Insert a toothpick in the center – it should come out with moist crumbs, not wet batter.
- Dairy-Free: To make this recipe dairy-free, just use dairy-free chocolate chips or omit them.
Storage + Freezing
Store tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 1 week. This loaf also freezes beautifully – slice it before freezing for easy grab-and-go snacks. May be kept in the freezer for up to 3 months.
This Double Chocolate Zucchini Bread is the kind of recipe you’ll make all summer long. It’s simple, satisfying, and always a hit with kids and adults alike. Serve it as a snack, breakfast, or even dessert – you can’t go wrong.
Tried this recipe? Leave a comment below or tag me on Instagram @tidbitsbytaylor – I’d love to see your creations!
Double Chocolate Zucchini Bread
Rich, moist, and loaded with chocolate, this zucchini bread is a secretly veggie-packed treat the whole family will love.
Ingredients
- 1 cup flour all-purpose
- ½ cup unsweetened cocoa powder sifted
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup chocolate chips semi-sweet or dark
- ⅓ cup coconut oil or avocado, olive or canola
- 2 eggs room temperature
- 1 tsp vanilla extract
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 medium zucchini
Instructions
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Preheat your oven to 350°F and grease a loaf pan. You can cut a piece of parchment paper to fit on the bottom of the pan after spraying it with non-stick spray to ensure your loaf does not stick.
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Whisk together 1 cup of all-purpose flour, 1/2 cup of sifted cocoa, 1/2 teaspoon each of baking soda and baking powder, 1/4 teaspoon of salt, and 3/4 cups of chocolate chips. Set aside
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In a medium bowl, whisk together 1/3 cup of melted coconut oil, 1/2 cup of packed brown sugar, 1/2 cup of granulated sugar, 2 eggs, 1 teaspoon of vanilla, and 1 medium grated zucchini. Lightly blot the zucchini before mixing it in.
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Pour the wet ingredients into the dry ingredients and lightly whisk until just combined, being careful not to overmix.
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Spread the batter into your prepared pan. Sprinkled extra chocolate chips on top if desired. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool completely before slicing.
Recipe Notes
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Let cool fully for easier slicing.
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Store covered at room temp for 2–3 days, or freeze slices for up to 3 months.
Did you make this recipe?
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