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- 1 cup grated zucchini (about 1 medium zucchini) - 1 ½ cups all-purpose flour - 1/3 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips I love using fresh zucchini in this recipe. It adds moisture and makes the bread soft. The cocoa powder gives it that rich chocolate flavor. I use granulated sugar to sweeten the bread, but the chocolate chips add even more sweetness. The eggs help bind it all together, making each slice a delight. - 1/2 cup chopped walnuts Adding walnuts gives a nice crunch and richer flavor. If you like nuts, toss them in! If not, just skip them. This recipe is flexible, so you can customize it as you please. A slice of this bread is around 200 calories. It contains about 6 grams of fat and 3 grams of protein. You'll also get fiber from the zucchini, which is a bonus. With chocolate and zucchini, you get a treat that feels good and tastes great! {{ingredient_image_1}} Start by gathering your ingredients. You need fresh zucchini and some pantry staples. First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grease or line a 9x5-inch loaf pan with parchment paper. This will help you remove the bread easily. In a medium bowl, mix together these dry ingredients: - 1 ½ cups all-purpose flour - 1/3 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 teaspoon ground cinnamon Whisk them well until they blend. In a separate large bowl, beat together: - 1 cup granulated sugar - 1/2 cup vegetable oil Mix these until smooth. Then, add in 2 large eggs, one at a time. Make sure to mix well after each egg. Add 1 teaspoon vanilla extract for flavor. Now, fold in 1 cup of grated zucchini. Make sure to mix until just combined. This adds moisture and nutrition to your bread. Gradually add the dry mix to the wet mix. Stir gently until no dry flour shows. Avoid over-mixing to keep the bread soft. Next, fold in 1 cup semi-sweet chocolate chips. If you like, add 1/2 cup chopped walnuts for crunch. Pour the batter into the prepared loaf pan. Smooth the top with a spatula for an even bake. Bake in your preheated oven for 45-55 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, your bread is ready. Once done, remove the pan from the oven. Let the bread cool in the pan for about 10 minutes. This helps it set. Then, transfer it to a wire rack to cool completely. For serving, slice the bread and enjoy it warm or at room temperature. Feel free to dust the top with powdered sugar for extra flair. For a special treat, serve it with a scoop of vanilla ice cream. You will love this rich and decadent delight! When making double chocolate zucchini bread, watch out for a few common mistakes. First, don't skip grating the zucchini. It adds moisture and flavor. Use a box grater or food processor for even pieces. Also, be careful not to over-mix your batter. This can lead to tough bread. Mix just until you see no dry flour. Lastly, remember to measure your ingredients correctly. Too much flour can make the bread dry. To check if your bread is done, use a toothpick. Insert it in the center of the loaf. If it comes out clean, the bread is ready. If the toothpick has wet batter, bake for a few more minutes. The edges should pull away from the pan slightly. This is a good sign too. Trust your senses; the top should look set and slightly cracked. Start by mixing the dry ingredients well. This helps distribute the cocoa, baking soda, and spices evenly. In a separate bowl, mix the sugar and oil until smooth. Adding eggs one at a time ensures they blend well. After folding in the zucchini, add the dry mix gradually. Stir gently to keep the texture light. Lastly, fold in chocolate chips and walnuts carefully. You want them evenly spread without overworking the batter. Pro Tips Use Fresh Zucchini: For the best flavor and moisture, use fresh, firm zucchini. Older zucchini may have a bitter taste and more seeds. Don’t Overmix: When combining the wet and dry ingredients, mix just until you no longer see dry flour. Overmixing can result in a dense bread. Customize Your Mix-ins: Feel free to replace walnuts with pecans or add dried fruits for a different texture and flavor. Store Properly: To keep your bread moist, wrap it tightly in plastic wrap or store it in an airtight container. It can also be frozen for longer shelf life. {{image_2}} You can make this bread gluten-free with simple swaps. Use gluten-free all-purpose flour in place of regular flour. This mix usually has xanthan gum, which helps bind the bread. Check the package for a one-to-one ratio. You may also want to add a bit more cocoa powder to keep the flavor rich. To make a vegan version, replace the eggs with flax eggs. Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for about five minutes to thicken. Use melted coconut oil instead of vegetable oil. Make sure to choose dairy-free chocolate chips for a fully vegan treat. You can get creative with add-ins! Try adding: - 1/2 cup of shredded coconut for a tropical twist. - 1/2 cup of peanut butter chips for a nutty flavor. - 1/2 cup of dried fruit like cranberries or cherries for a chewy texture. If you want to swap out the walnuts, try pecans or hazelnuts. Each option brings a new layer of flavor to the bread. Experiment and find your favorite mix! To keep your double chocolate zucchini bread fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want it to last longer, refrigeration is an option, but it may change the texture slightly. Freezing this bread is easy! First, let it cool completely. Then, wrap it in plastic wrap and foil. This keeps out air and moisture. You can freeze it for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. To reheat, slice the bread and place it in a toaster or oven. Heat at 350°F (175°C) for about 10 minutes. You can also use the microwave for 15-20 seconds. This warms the bread and brings back its moistness. Enjoy your slice with a little butter or a scoop of ice cream! Yes, you can use frozen zucchini. Just make sure to thaw it first. After thawing, squeeze out any extra moisture. This keeps your bread from getting too wet. Using frozen zucchini can still give you great flavor and texture. If you want to make this bread without eggs, you have options. You can use 1/4 cup of unsweetened applesauce for each egg. Another option is 1/4 cup of mashed banana. You can also try 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Each substitute will help bind your ingredients well. To boost the chocolate flavor, try adding more cocoa powder. You can increase it to 1/2 cup if you like. Another tip is to use dark chocolate chips instead of semi-sweet ones. Adding a teaspoon of espresso powder can also deepen the chocolate taste without adding coffee flavor. Each of these tips will make your bread even more decadent. You learned about the key ingredients for making delicious double chocolate zucchini bread. I shared step-by-step instructions to help you bake it perfectly. Tips and tricks guided you to avoid common mistakes and test for doneness. We explored variations, including gluten-free and vegan options. Lastly, I covered storage and reheating methods to keep your bread fresh. Enjoy baking and experimenting with this tasty treat!

Double Chocolate Zucchini Bread

A moist and delicious bread made with grated zucchini and rich chocolate flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1 cup grated zucchini
  • 1.5 cups all-purpose flour
  • 1.33 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper for easy removal.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon until well combined.
  • In a separate large bowl, beat together the sugar and vegetable oil until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Fold the grated zucchini into the wet mixture until just combined.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently until no dry flour remains. Avoid over-mixing.
  • Gently fold in the chocolate chips and chopped walnuts (if using) until evenly distributed.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Once done, remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Slice the bread and serve it warm or at room temperature. Optionally, dust the top with powdered sugar or serve with a scoop of vanilla ice cream for an indulgent treat.
Keyword bread, chocolate, dessert, zucchini