This is the BEST Double Chocolate Zucchini Bread! It is moist and chocolaty thanks to two forms of chocolate. You would never know that it is full of zucchini too! A slice of this bread is the perfect afternoon snack.
We all have a place in our hearts (and our stomachs) for freshly baked zucchini bread. It’s moist, flavorful, and quite frankly delicious. I think we'd all agree that it is even more delicious with chocolate. You would never know that this double chocolate zucchini bread is full of vegetables. It tastes just like chocolate cake!
The rich chocolate flavor dominates thanks to dark cocoa powder and decadent semi-sweet chocolate chunks throughout. This bread is fantastic for breakfast, as a snack with coffee, or as a healthier option for dessert.
Double chocolate zucchini bread is good any time of the day. It is chocolaty, moist, and absolutely delicious. Perfect with coffee or a glass of cold milk, this moist zucchini bread recipe is one you will definitely want to make again and again!
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Ingredients and Substitutions
- All-Purpose Flour
- Unsweetened Cocoa Powder - Do not use Dutch-process cocoa powder in this recipe. It will not react properly with the baking soda.
- Baking Soda
- Salt
- Eggs - At room temperature.
- Avocado Oil – Other oil alternatives include melted coconut oil and canola oil.
- Brown Sugar – Ultimately, light or dark brown sugar works well in this recipe. The slight molasses flavor in brown sugar compliments the cocoa flavors in this bread. In addition, it helps with moisture because it is naturally moist.
- Pure Vanilla Extract
- Shredded Zucchini - For best results, use a box grater to shred the zucchini. Place it onto a layer of paper towels to absorb some of the liquid.
- Semi-Sweet Chocolate Chunks – Or semi-sweet chocolate chips.
How to Make Double Chocolate Zucchini Bread
Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with cooking spray, set aside.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, whisk together the eggs, avocado oil, yogurt, brown sugar, and vanilla extract until combined.
Pour the dry ingredients into the wet ingredients. Stir everything until combined, do not overmix.
Stir in the shredded zucchini until incorporated. Finally, stir in the semi-sweet chocolate chunks.
Pour the batter into the prepared pan and smooth it into an even layer. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool for about 15 minutes. Run a paring knife along the edges of the bread and carefully remove the loaf from the pan. Transfer the bread to a cooling rack. Allow it to cool before slicing.
Tips for Success
The key to the best quick bread is minimal mixing. It’s vital for the rise and texture of the bread. Whisk and stir by hand for the best results. Do not overmix!
Place the shredded zucchini onto a couple of paper towels to absorb some (not all) of the excess liquid. Pack the zucchini into the cups when measuring.
Sift the cocoa powder prior to adding it in with the other ingredients. Cocoa powder has a tendency to clump up, which is very difficult to fix once it has been mixed into the batter.
Other Recipes You Will Love
- Double Chocolate Protein Muffins
- Mini Pumpkin Bread Loaves
- Fudgy Double Chocolate Walnut Brownies
- Protein Banana Bread with Cinnamon Sugar Crust
- Carrot Cake Protein Muffins
Frequently Asked Questions
Store the bread in an airtight container or wrap the loaf in plastic wrap. The best way to keep zucchini bread fresh is to make sure it is tightly wrapped and free of outside air. Store at room temperature for up to 4 days, or in the refrigerator for up to a week. *I enjoy storing the bread already sliced for easy access.
Absolutely! Quick bread freezes well. Wrap the loaf in plastic wrap and then foil. If desired, using a permanent marker, mark the foil with the name and date made. Freeze for up to 2 months. Allow the bread to thaw completely before slicing.
Thaw the bread on the counter at room temperature or in the refrigerator. Wait to slice the loaf until it is completely thawed.
The most effective way to shred zucchini is with a box grater. Do I need to peel the zucchini? There is no need to peel the zucchini prior to grating unless you desire to do so.
Related Recipes
📖 Recipe
Double Chocolate Zucchini Bread
Equipment
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder sifted
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs room temperature
- ¼ cup avocado oil
- ¼ cup Greek Yogurt
- ¾ cup light brown sugar packed
- 1 teaspoon pure vanilla extract
- 1½ cups shredded zucchini packed
- 1 cup semi-sweet chocolate chunks
Instructions
- Preheat the oven to 350° F. Grease a 9-by-5-inch loaf pan with cooking spray, set aside.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, whisk together the eggs, avocado oil, yogurt, brown sugar, and vanilla extract until combined. Pour the dry ingredients into the wet ingredients. Stir everything until combined, do not overmix.
- Stir in the shredded zucchini until combined. Finally, stir in the semi-sweet chocolate chunks.
- Pour the batter into the prepared pan and smooth it into an even layer. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool for about 15 minutes. Run a paring knife along the edges of the bread and carefully remove the loaf from the pan. Transfer the bread to a cooling rack. Allow it to cool before slicing.
- Store in an airtight container for up to 4 days, or up to one week in the refrigerator. To freeze, wrap the loaf in plastic wrap and then foil. Freeze for up to 2 months.
Notes
- Sift the cocoa powder prior to adding it in with the other ingredients. Cocoa powder has a tendency to clump up, which is very difficult to fix once it has been mixed into the batter.
- Place the shredded zucchini onto a couple of paper towels to absorb some (not all) of the excess liquid. Pack the zucchini into the cups when measuring.
Nutrition
DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!
ANY QUESTIONS? Please leave a comment below!
Eva
Hi Katelyn, this recipe sounds great! Do you think this would work as a chocolate carrot bread? I have all the ingredients, except the Zucchini...Or do you think carrot is to dry? I've also got apples. Could do part carrot, part apple. Wouldn't mind a slight apple flavor..
Katelyn Theofanis
Hi Eva, carrots should work fine in this bread as long as they are freshly grated to have that added moisture. It is important to note that I have not tried carrots in this recipe. However, in most baking recipes freshly grated carrots can replace shredded zucchini. Let me know how it goes!
Eva
Thank you for getting back to me right away! The bread came out great and perfectly moist after 45 minutes. All thumbs up!
Katelyn Theofanis
Eva, that is great to hear! I am so happy that you enjoyed it. Thank you for the positive review.
Cat
I used 1 cup of my gluten free flour (flour is made 2 cups rice flour, 1 cup tapioca flour, 1 cup potato starch + quarter teaspoon psyllium husk fibre added to cup) for this recipe and oh my goodness was it delicious! Super moist, chocolatey (I did add more coco powder as I prefer DARK chocolate) and just what I hoped it would be! I sprinkled the top of the batter with a coconut sugar/chia seed mix to make a crunchy crust and it was SUPER bomb! Thank you for sharing this as it will now be a regular thing in my home.
Katelyn Theofanis
Cat, thank you for these gluten-free modifications. I am so happy to hear that you enjoyed this recipe. I love the addition of coconut sugar and chia seed for a crunchy top; I will have to try that. Thank you for the positive review!