Fudgy Double Chocolate Zucchini Bread Recipe

We believe there are few things better than a reliable quick bread. Need an easy breakfast? A one-bowl bake to bring to a friend? Or just something comforting and delicious? Quick breads are often the perfect solution. This double chocolate zucchini bread is a prime example: moist, deeply chocolatey, and effortlessly satisfying. It’s a great way to use summer zucchini while treating yourself to a chocolate-packed loaf that keeps well and travels nicely.

Quick Bread Ingredient Notes:

• Flour: All-purpose flour gives the loaf structure while keeping the crumb tender. Substituting other flours will change texture and may require recipe adjustments.
• Cocoa: Use a good-quality unsweetened cocoa powder for a rich chocolate flavor that plays well with the zucchini’s moisture.
• Baking Soda: Baking soda provides lift so the bread bakes up light rather than dense.
• Salt: A small amount of salt sharpens the chocolate flavor and balances sweetness—don’t skip it.
• Eggs: Large, room-temperature eggs add moisture and help bind the batter so the loaf holds together when sliced.
• Vegetable Oil: Neutral oil keeps the bread extra moist. Canola or another mild oil may be used; oil gives a moister result than butter in this recipe.
• Water: A splash of water smooths the batter and helps the ingredients come together.
• Sugar: Granulated sugar gives the best texture and sweetness for this loaf; it also helps with tenderness and crumb.
• Vanilla: Vanilla extract enhances the overall flavor and complements the chocolate.
• Zucchini: Finely grated zucchini adds moisture and a subtle texture without dominating the chocolate. Choose firm zucchini and leave the liquid in—the recipe relies on that moisture for an ideal crumb.
• Mini Chocolate Chips: Tiny chips create chocolate pockets throughout the loaf for consistent bites of chocolate.
• Regular Chocolate Chips (Optional): Larger chips on top make for an attractive finish and an extra indulgent topping if desired.

Tips for the best Double Chocolate Zucchini Bread:

• Keep the Zucchini Moist: Unlike some recipes that call for squeezing out excess liquid, this loaf benefits from the zucchini’s natural moisture. It helps create a tender, moist crumb.
• Mix Gently: Combine wet and dry ingredients until just blended. Overmixing can make the bread tough or dense.
• Even Chip Distribution: Toss mini chocolate chips with a teaspoon of flour before folding them into the batter to help them stay suspended and spread evenly through the loaf.
• Check for Doneness: Insert a toothpick into the center near the end of the bake time. It should come out mostly clean with a few moist crumbs clinging to it—chocolate will make it look slightly darker.
• Allow Proper Cooling: Let the loaf rest in the pan for about 10–15 minutes, then remove and cool further on a rack before slicing. This helps the crumb set and keeps slices from tearing.

Double Chocolate Zucchini Bread Variations

• Nuts: Stir in 1/2 to 3/4 cup chopped walnuts or pecans for crunch and a nutty contrast to the chocolate.
• Orange Zest: A teaspoon of orange zest brightens the chocolate and adds a fresh citrus note.
• Gluten-Free Option: Substitute a 1:1 gluten-free flour blend that contains a binder such as xanthan gum. Because gluten-free flours behave differently, texture may vary slightly.

Double Chocolate Zucchini Bread

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Ingredients

• 1 1/4 cups all-purpose flour (150 g)
• 1/2 cup unsweetened cocoa powder (60 g)
• 1 teaspoon baking soda
• 3/4 teaspoon diamond kosher salt (adjust if using a different salt)
• 2 large eggs
• 1/2 cup vegetable oil (110 g)
• 1/4 cup water (60 g)
• 1 cup granulated sugar (200 g)
• 1 teaspoon vanilla extract (approx. 2 g)
• 2 cups grated zucchini (about 12 oz)
• 1 cup mini chocolate chips (170 g)
• 1/2 cup regular chocolate chips for topping (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Grate 2 cups of zucchini and set aside; no need to squeeze out the liquid for this recipe.
3. Prepare a 9×5-inch glass loaf pan: lightly spray with cooking spray and line with parchment paper, leaving a bit of overhang to lift the loaf out later.
4. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
5. In a large bowl, whisk the eggs, vegetable oil, water, granulated sugar, and vanilla until smooth. Add the dry ingredients and mix until just combined—do not overmix.
6. Fold in the grated zucchini, then gently fold in the mini chocolate chips so they’re evenly distributed.
7. Pour the batter into the prepared loaf pan and spread it into an even layer. If using, sprinkle the top with regular chocolate chips for a decorative finish.
8. Bake for about 1 hour, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Oven times vary, so begin checking near 55 minutes.
9. Allow the bread to cool in the pan for about 10–15 minutes, then lift it out using the parchment overhang and finish cooling on a wire rack before slicing.