Best Double Chocolate Zucchini Bread Recipe

Come summer, my garden is flooded with glossy zukes, and soon enough, my kitchen fills with the mesmerizing scent of zucchini bread. But my daughter kept insisting that it needed a good chocolate dip. Can we just add chocolate to the bread? I asked. Well, that was when the idea hit me: homemade double chocolate zucchini bread!

Why We Always Adore This Double Chocolate Zucchini Bread

This double chocolate zucchini bread has become a staple in my kitchen, and I know you’ll love it as much as I do:

• Unbelievably moist and fudgy: Let me tell you, I’m always on the hunt for recipes that deliver the perfect fudgy texture without feeling overly heavy. This bread does exactly that, and it’s all thanks to the zucchini. I know it sounds strange to add a vegetable to your chocolate bread but trust me—it works like magic. 
• Double the chocolate, double the bliss: The combination of cocoa powder and chocolate chips is absolutely spot-on. When it’s baking, the entire house fills with the scent of rich, melting chocolate. And those pockets of gooey chocolate chips throughout? They’re pure heaven in every bite.
• Easy, versatile, and freezer-friendly: This recipe works beautifully as muffins, loaves, or even mini loaves (perfect for sharing). And the best part? You can freeze it like regular zucchini bread. It’s a real game-changer for busy bakers who love sharing treats with family and friends.

7 Simple Steps To Make Double Chocolate Zucchini Bread

Key Ingredients

Here are the key ingredients that make this bread so irresistible:

• All-purpose flour: Regular all-purpose flour works best, but you can try whole wheat flour or a mix for added nutrition. It keeps the bread light and fluffy.
• Zucchini: You’ll need 1 and 1/2 cups shredded zucchini (about 180g). This adds loads of moisture without any vegetable taste, creating the perfect soft and tender crumb.
• Chocolate chips: Dark chocolate chips create melty chocolate pockets throughout every slice. Feel free to use milk or semi-sweet chocolate chips if you prefer a sweeter bite.
• Cocoa powder: I swear by unsweetened natural cocoa powder to keep the chocolate flavor rich without added sweetness. Dutch-process cocoa might give a darker color and smoother texture but lacks the acidity to awaken the leavening agents.
• Espresso powder: A little espresso powder deepens the chocolate flavor without adding a coffee taste. A teaspoon of instant coffee can work in a pinch, too.
• Oil: I go for a neutral-flavored oil like vegetable or canola, which adds moisture without overpowering the chocolate. Melted coconut oil is also a great option for a subtle hint of flavor.
• Eggs: Two room-temperature eggs help bind the ingredients together and provide structure. At room temp, they blend better, resulting in a smoother batter.
• Plain Greek yogurt: This adds protein and tenderness, making the bread extra moist. Nonfat, low-fat, or full-fat all work beautifully! You can swap it with sour cream or regular plain yogurt.
• Granulated sugar: Adds sweetness to balance the rich cocoa and dark chocolate flavors.

Don’t forget our baking soda, baking powder, vanilla, and salt!

Instructions

Step 1

Start by preheating your oven to 350°F or 177°C. Grab a 9×5-inch loaf pan. I sometimes use an 8×4-inch pan for a taller loaf; both sizes are fine.

Anyway, give it a quick spray with nonstick cooking spray and set it aside. This bread is incredibly moist, so I often sprinkle some flour or line parchment paper over the greased pan for easy removal. But this is optional!

Step 2

Grab a large bowl and mix together your flour, espresso powder, cocoa powder, baking powder, baking soda, and a pinch of salt. This combo brings out a rich, deep chocolate flavor. 

Toss in the chocolate chips—this way, they’re evenly distributed in every slice. Set this bowl aside.

Step 3

In another bowl, fold the eggs, yogurt, sugar, oil, and vanilla extract. You’re aiming for a smooth, glossy mixture. This step brings in both moisture and a bit of tang for balance.

Step 4

Now, pour the wet ingredients into the bowl of dry ingredients. Gently whisk until the batter just comes together. Don’t overmix unless you want a dense and tough crumb!

Then, let your shredded zucchini join the mix. You’ll notice the batter is quite thick, which is exactly what we want. The zucchini will bake up soft and tender.

Step 5

Pour your batter into the prepared pan and pop it into the oven. Bake for 45 to 55 minutes, checking it around the 45-minute mark. Here’s my trick: halfway through, loosely cover the top with foil to avoid over-browning.

Step 6

Once it’s done, take the loaf out and let it cool in the pan for about an hour. When it’s still warm to the touch, I like to press a few extra chocolate chips into the top—it makes for a gorgeous finish. 

Once it’s mostly cooled, gently lift it out of the pan and let it cool completely on a wire rack.

Step 7

Once it has cooled, it’s time to slice this luscious bread and dig in!

This bread is a dream when it’s fresh, but it stays moist and delicious for days. I often make a few loaves in the summer when zukes are everywhere, wrap them tightly, and freeze them. Whenever a chocolate craving hits, or guests pop by, I have homemade chocolate bliss ready to go.

If you love tossing chocolate chips into bread as much as I do, check out my pumpkin chocolate chip bread recipe!

Some Baking Notes

Tips For Prepping Zucchini

Prepping the zucchini for this bread is a breeze. All you need is a box grater—mine has been a trusty kitchen companion for years, and it handles zucchini like a dream. Just trim off the bottom end, hold onto the stem end for grip, and grate against the side with the largest holes. 

I skip peeling the zucchini since it doesn’t affect the flavor or texture, but if you’re baking for kids or picky eaters who might spot those green flecks, peeling is a quick way to keep it “undercover.”

Also, don’t blot those zukes! Back when I first started making this bread, I used to wring out some of the zucchini’s water, but I’ve since found that leaving it unblotted gives every slice that perfect, tender crumb.

Flavor Twists

For a bit of nutty crunch, I toss in some chopped walnuts, pecans, or almonds to the batter. The nuts add a satisfying texture and pair perfectly with the rich chocolate. I’m a walnut fan, so that’s my go-to, but any of these will give it a tasty upgrade.

Another favorite of mine is adding a touch of orange zest. Just a teaspoon or so brings a bright citrus flavor that complements the chocolate beautifully, adding a hint of freshness with each bite. 

And if you’re a true chocolate lover, try finishing with a chocolate drizzle! Melted chocolate or a quick ganache over the top is an easy way to make this loaf look bakery-worthy and satisfy the most intense chocolate cravings.

Muffin & Cupcakes Versions

If you’re baking for a crowd, divide the batter into cupcake liners or muffin tins for perfect single servings—ideal for sharing!

For muffins, preheat your oven to 425°F or 218°C and line a muffin tin with liners or spray with nonstick spray. 

Here’s a tip I’ve found super helpful: fill each liner all the way to the top to create that beautiful domed shape. Start baking at the higher temperature for 5 minutes, then reduce it to 350°F or 177°C without opening the oven. They’re done in another 14 to 15 minutes, and you’ll have about 12 rich chocolate muffins ready to go.

For cupcakes, preheat to 350°F or 177°C and fill each cupcake liner only 2/3 of the way full (this gives room for the batter to rise without overflowing). They’ll need about 19 to 20 minutes, and once they’re fully cooled, you can top them with chocolate buttercream frosting for a truly decadent treat.

FAQs

How To Store Leftover Bread?

At room temperature, the bread will stay moist and delicious for 4–5 days. Just wrap it tightly in plastic wrap and put it in an airtight container or resealable bag. If you’re stacking slices, line a layer of parchment or wax paper between each one to avoid sticking. 

For longer storage, keep it in the refrigerator—wrapped in plastic wrap; it will taste good for 7 days. And if you want to make it last even longer, this bread freezes beautifully for 3 months. Just cover it in foil or plastic wrap and then put it into a freezer-safe bag.

Can I Skip Espresso Powder?

Of course! It’s optional but highly recommended if you want a truly rich chocolate experience.

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Happy baking!