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
Double Dark Chocolate Zucchini Bread
- 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
- 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.