Double Dark Chocolate Zucchini Bread sliced on a marble cutting board.

Double Dark Chocolate Zucchini Bread

When the monster chocolate cravings strike, feed it a slice (or two!) of Double Dark Chocolate Zucchini Bread! Moist, fudgy, and chock full of chocolate chips!

Double Dark Chocolate Zucchini Bread sliced on a marble cutting board.
Double Dark Chocolate Zucchini Bread

Chocoholics rejoice! This Double Dark Chocolate Zucchini Bread is made for you and perfect when zucchini is in season. This easy recipe is moist, fudgy, and chock full of chocolate chips!

Note: This post first appeared on August 2, 2015. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

Double Dark Chocolate Zucchini Bread sliced on a cutting board.

It was bound to happen sometime. It struck. That fierce, unrelenting craving for chocolate. Not just any chocolate, mind you. Deep, dark chocolate, the kind that you can get lost in, warm from the oven, oozing and wilting in your hands because you were too impatient to allow it to cool, leaving streaks of melty wonderfulness for you to lick once the crumbs disappeared.

You understand this feeling, don’t you?

So I’ve done it. I made the deepest, darkest chocolate zucchini bread I could, the zucchini part being my attempt to keep it at least a little healthy. Sort of. Undoubtedly, it keeps the loaf moist.

Now, now, please don’t cringe at the M word. It’s simply the truth in plain English.

It’s just an adjective. And it works.

Waiting for the loaf of Double Dark Chocolate Zucchini Bread to rise in the oven, I felt like a kid on Christmas eve, anticipating the moment when the buzz of the timer announces that morning has arrived. The thing is, you don’t need the timer. The scent of chocolate in the kitchen will draw everyone in to investigate: “What are you baking?” “Is it done?” “Zucchini???”

Yes, zucchini. Wrapped up in a dark chocolate box with a satin chocolate bow. I hope you like it. I made it myself.

A loaf of Double Dark Chocolate Zucchini Bread on a cooling rack.

How to Make Chocolate Zucchini Bread

This is one of my favorite quick breads to make when zucchini is in season! Chocolate lovers will appreciate the double dose of chocolate from the cocoa in the batter to the generous helping of chocolate chips.

Double Dark Chocolate Zucchini Bread | www.kitchenconfidante.com

Shredded zucchini is the key to adding moisture to this loaf. But sometimes, zucchini might be too wet. When this happens, press the zucchini between some paper towels to remove excess moisture.

Double Dark Chocolate Zucchini Bread | www.kitchenconfidante.com | It's hard to resist a warm loaf when it comes out of the oven!

Use the best quality cocoa powder you can get your hands on. I recommend Dutch process cocoa powder such as E. Guittard Cocoa Rouge Cocoa Powder.

Step by step instructions for how to make double dark chocolate zucchini bread.

The same goes for the chocolate chips! Use the best chocolate you can find – I like semi-sweet chocolate chips here, but if you are partial to dark chocolate flavors, go for bittersweet or dark chocolate!

Step by step instructions for how to make double dark chocolate zucchini bread.

More Zucchini Recipes to Try

Zucchini Bread

Sweet and Spicy Crispy Tofu with Zucchini Noodles

Savory Zucchini Scones with Feta and Thyme

Zucchini Banana Brownies

Chocolate Zucchini Belgian Waffles

Coconut Zucchini Coffee Cake

Zucchini Oat Chocolate Chunk Muffins

Zucchini Noodles with Chicken and Tangy Peanut Sauce

Double Dark Chocolate Zucchini Bread sliced on a cutting board.

Double Dark Chocolate Zucchini Bread

When monster chocolate cravings strike, feed it a slice (or two!) of Double Dark Chocolate Zucchini Bread! Moist, fudgy, and chock full of chocolate chips!
Double Dark Chocolate Zucchini Bread sliced on a marble cutting board.
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4.67 from 9 votes
Course Bread, Brunch, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 274kcal

Ingredients

  • 2 cups grated zucchini about 2 medium zucchinis
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened Dutch process cocoa powder I like E. Guittard Cocoa Rouge Cocoa Powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup semisweet chocolate chips

Instructions

  • Preheat the oven to 350°F with a rack placed in the center of the oven. Prepare an 8.5 x 4.5 x 2.75-inch loaf pan by spraying with baking spray and lining with parchment paper.
  • If your zucchini has a lot of moisture, gently press between some paper towels to remove excess moisture. You don't need to squeeze it completely dry, just enough to make it less wet, if necessary.
  • Mix zucchini, sugars, eggs, oil and vanilla in a medium bowl.
  • Whisk together the flour, cocoa powder, salt, baking soda, and baking powder in a separate large bowl.
  • Add the zucchini mixture and mix until just combined. Stir in most of the chocolate chips (I like to reserve 2 tablespoons of the chocolate chips to top the loaf). Pour the batter into the prepared loaf pan. Sprinkle top with remaining reserved chocolate chips.
  • Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for five minutes, then transfer to a wire rack to cool. Cut with a serrated knife. Serve warm or at room temperature.

Notes

This recipe makes 1 8.5 x 4.5 inch loaf.
Can I make this in a 9×5 inch loaf pan? Yes, absolutely. Just keep an eye on it when baking — it may take less time to bake since it won’t be as tall a loaf.
Do I need to squeeze the zucchini? In a pinch for time, I’ve been known to skip this step, but when I notice that the zucchini is especially liquidy, I do take the time to lightly press the shredded squash between some clean paper towels to remove any excess moisture. If you can, I do recommend that you take the time to do so.
Can this recipe be doubled? Yes, absolutely, and you can use the slider on the recipe under “Servings” to adjust the ingredient quantities. The zucchini bread does disappear quickly!
What kind of oil should I use? I love baking this with the best quality extra-virgin olive oil I can find (such as Cobram Estates). I also like LouAna Liquid Coconut Oil. Canola oil can also be used in this recipe.

Nutrition

Calories: 274kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 160mg | Potassium: 220mg | Fiber: 3g | Sugar: 23g | Vitamin A: 88IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

Recipe Rating




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  1. Renee Nelson

    Made this bread.sooo good.turned out perfect wish it had less carbs & calories but I count it as a cheat treat.awsome recipe. THANK YOU.

    Reply
    • Liren Baker

      Aw, I wish it had fewer carbs and calories too, but it is a decadent treat that I love. I’m so glad you liked it :)

      Reply
  2. Linda S Cabot

    5 stars
    This turned out great, actually a little too moist, lol. Maybe next time I will give it a little longer in the over. I did bake for 50 min, but sure it was not a fault of the recipe. Just FYI, did use avocado in the place of the oil, (something I do with other nut bread recipes since I have a reserve of frozen avocadoes). So with the zucchini and avocado, it’s practically a salad! Doubled the recipe and it was fine. Thanks for the recipe.

    Reply
    • Liren Baker

      Haha I love the idea of a salad in a quickbread, Linda! Yes, with both avocado and zucchini, that’s definitely a lot of moisture and will take more time to bake, but I’m glad it turned out great!

      Reply
    • Teresa

      Hi there,
      I’m a hobby baker who makes a lot of cakes for family and friends, and also do a lot of keto baking since I’m trying to stick to a lower carb diet. I generally use Swerve, monkfruit or Allulose (or a blend of these) for baking. I use Stevia in my coffee but don’t care for it in baking. Just my two cents worth. :)

      Reply
    • Liren Baker

      Hi Carolyn, I, unfortunately, do not bake enough with Stevia to let you know how much to use. I understand it is a 1:1 replacement, but I have not tested it with this recipe. If you give it a try, do let me know how it turns out.

      Reply
    • Liren Baker

      I’m so sorry to hear this, Debbie! This is a very tried-and-true recipe not just for myself, but for other cooks, so I’m disappointed to hear this. I’m not sure if you altered the recipe in any way, or if perhaps your oven is running hot and the quick bread over-baked?

      Reply
  3. Vivien

    5 stars
    I made this and it was absolutely delicious!! I did add walnuts and it was absolutely decadent and divine!

    Reply
  4. Shelley Jupena

    I use applesauce instead of oil. You use the same amounts of applesauce as oil.

    Reply
  5. Tony G

    5 stars
    This was a delicious recipe for both my leftover zucchini and my chocolate sweet tooth!

    Reply
  6. Brier Gabriel

    5 stars
    This bread is truly incredible! Printing the recipe for future use.

    Reply
  7. Maha

    I have NO idea why so many people have a problem with that word. It’s a legit adjective and this bread looks insanely good!

    Reply
  8. Veronica

    5 stars
    Made this today. It turned out moist, chocolatey and delicious. I cut the sugar in half (both the white and the brown sugar) as I do with all desserts and it was the perfect level of sweetness. I used one zucchini and one zucchini squash (yellow) since that was all I had. I also didn’t have Dutch process cocoa so I used 100% unsweetened Ghirardelli cocoa. I whipped this together in 15 min plus baking time. 45 min and it was cooked for me. Would make again.

    Reply
    • Veronica

      Oh, I also didn’t squeeze the water out of the zucchini (didn’t seem that watery) and it was not a problem. I think the bread may have cooked a few minutes faster if I had.

      Reply
  9. Shruti

    Hi, can I bake this in a 9inch round cake pan? Would I need to double the recipe ?

    Reply
    • Liren Baker

      Hi Shruti, I haven’t tried it but, you should be able to bake this in a 9 x 2 inch round pan. No need to double the recipe. I hope this helps, please let me know how it goes if you try it.

      Reply
  10. Michelle Rittler @ Taste As You Go

    I made a transition zucchini bread this past weekend to use up some zucchini I had in the kitchen. I wish I had discovered THIS zucchini bread recipe beforehand!

    Looks like I’m going back to the farmers’ market for more zucchini now. :)

    Reply
    • Liren Baker

      Isn’t zucchini bread the best, Michelle? If you do get more zucchini, I hope you give this one a try. Can’t have too much zucchini bread, in my opinion ;)

      Reply
  11. Alanna Taylor-Tobin

    Oh man, I know the chocolate craving all too well. I bet the smell of this baking was pure torture. (And I’m all for the word “moist” – I don’t get what all the hubbub is about. Like you said, it just works.)

    Reply
  12. Denise

    Lenny hates zucchini except when I put in my bread recipe, so I am always looking for new recipes to sneak one of my fave veggies in.  So making this … it is heavenly!

    Reply
  13. Nifty Betty

    I just got zucchini from farmer’s market! So, now I have a purpose for them! I can’t wait to try the recipe out. I just need to go buy chocolate chips.

    Reply
  14. Brian+@+A+Thought+For+Food

    It’s been far too long since I’ve made zucchini bread. I’m all for the double chocolate variety… I mean, regular zucchini bread is great, but sometimes it just feels a little too healthy. A little extra chocolate takes care of that. :-)

    Reply
  15. Eileen

    This sounds SO good. I definitely know what I want to bake the next time we have too much zucchini!

    Reply
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