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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4.63 from 16 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. Terri

    4 stars
    I have never cooked with zucchini. I used 1 1/2 medium zucchinis but it made a ton when shredded. The loaf tastes incredible!! It is perfect! But it is falling apart. I hope maybe as it continues cooling, it will stabilize. Otherwise I’m wondering if I used too much zucchini? I did dry it with papertowels. HELP PLEASE!!

    Reply
    • Liren Baker

      Hi Terri! I note that 2 cups of shredded zucchini is the right amount in this recipe, so if you find that your zucchini’s are yielding a ton when shredded, pat them dry and then measure 2 cups. You can use the extra in another recipe :) Also, it’s hard to resist cutting into warm zucchini bread, but yes, as you let it cool, it will be easier to slice!

      Reply
  2. Sophie

    5 stars
    For those wondering, this makes INCREDIBLE cupcakes. Bake them for 15 minutes.

    Reply
  3. Fred

    5 stars
    Wow, the mix of zucchini and chocolate is seriously interesting. I just baked it, and it’s absolutely amazing! Thanks a bunch!

    Reply
  4. Dj

    Can instant coffee be used in this recipe? If so where? I love the way it makes chocolate cakes have a depth about them. Thank you!

    Reply
    • Liren Baker

      Hi DJ – thanks for your question! Yes, you can use instant coffee in this recipe for chocolate zucchini bread, and it’s a great idea to bring out the richness. I would add it to the dry ingredients in step 4.

      Reply
  5. Shelli

    5 stars
    I made this today and it is delish!!! So nice and moist and great chocolate flavor. I used coconut oil and half the chocolate chips. This recipe is a keeper!!

    Reply
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