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–+ servings

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 15 votes
Course Bread, Brunch, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 274kcal
Author Liren Baker

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 9x5 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