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!
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.
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.
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.
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.
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.
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!
More Zucchini Recipes to Try
Sweet and Spicy Crispy Tofu with Zucchini Noodles
Savory Zucchini Scones with Feta and Thyme
Chocolate Zucchini Belgian Waffles
Zucchini Oat Chocolate Chunk Muffins
Zucchini Noodles with Chicken and Tangy Peanut Sauce
Double Dark Chocolate Zucchini Bread
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
Nutrition
Comments
COOKBOOK
Wow – this was absolutely amazing! I converted a few ingredients to a low sugar/low carb (Almond flour, Monk fruit sugar and Truia brown sugar) and this is my favorite cake/bread!
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!!
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!
For those wondering, this makes INCREDIBLE cupcakes. Bake them for 15 minutes.
Ah yes, zucchini bread in cupcake form is amazing! Thank you, Sophie!
Wow, the mix of zucchini and chocolate is seriously interesting. I just baked it, and it’s absolutely amazing! Thanks a bunch!
You’re welcome, Fred! I’m glad you liked the zucchini bread!
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!
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.
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!!
Shelli, a belated thank you for your comment! I’m so glad the zucchini bread came out great for you!