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Double Chocolate Zucchini Bread

Double chocolate zucchini bread that stays rich and moist thanks to grated zucchini. Baked in a 9x5 loaf pan with cocoa powder and semi-sweet chocolate chips for a tender crumb and deep chocolate flavor.
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Prep Time 20 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Wet ingredients
  • 2 eggs large
  • 0.5 cup vegetable oil
  • 0.75 cup brown sugar
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cup grated zucchini
Chocolate
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup mini chocolate chips

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep pan
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x5-inch loaf pan.
Mix dry ingredients
  1. Whisk together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt in a bowl until evenly combined.
Mix wet ingredients
  1. Whisk eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract in a separate bowl until glossy and smooth.
  2. Stir grated zucchini into the egg mixture.
Combine and add chips
  1. Add the dry ingredients to the wet ingredients and mix until just combined, with no dry streaks.
  2. Fold in semi-sweet chocolate chips.
  3. Pour the batter into the prepared loaf pan.
  4. Sprinkle mini chocolate chips over the top for a visible chocolate layer.
Bake
  1. Bake at 350°F (175°C) for 50–60 minutes, until a toothpick comes out with a few moist crumbs.
Cool and slice
  1. Cool the loaf in the pan for 15 minutes to set the crumb.
  2. Transfer to a wire rack and cool completely before slicing for clean, tender slices.

Notes

For the most tender texture, squeeze very watery zucchini before grating so the batter isn’t loose. Store tightly wrapped at room temperature for up to 2 days or refrigerate up to 5 days; freeze slices up to 3 months. To make it dairy-free, confirm your chocolate chips are dairy-free (most are) and keep the rest of the recipe the same.