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    Home » Recipes » Bread

    Double Chocolate Zucchini Bread

    Published: Jul 1, 2021 · Modified: Dec 29, 2021 by Katelyn Ryan · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    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.

    A selection of chocolate zucchini bread slices on a parchment lined cooling rack.

    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!

    Jump to:
    • Ingredients and Substitutions
    • How to Make Double Chocolate Zucchini Bread
    • Tips for Success
    • Other Recipes You Will Love
    • Frequently Asked Questions
    • Related Recipes
    • 📖 Recipe

    Ingredients and Substitutions

    The ingredients needed for this recipe.
    • 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
    A stack of chocolate zucchini bread slices.

    Frequently Asked Questions

    How should I store chocolate zucchini bread?

    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. 

    Can I freeze zucchini bread?

    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.  

    How should I thaw zucchini bread?

    Thaw the bread on the counter at room temperature or in the refrigerator. Wait to slice the loaf until it is completely thawed.

    How do I shred zucchini for zucchini bread?

    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

    • Coconut Banana Bread with Chocolate Chips
    • Easy Honey Cornbread
    • Peanut Butter Protein Muffins
    • Banana Walnut Protein Muffins

    📖 Recipe

    Double Chocolate Zucchini Bread

    Katelyn Ryan
    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 snack.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Bake Time 50 mins
    Total Time 1 hr 5 mins
    Course Bread, Breakfast
    Cuisine American
    Servings 10 slices
    Calories 292 kcal

    Equipment

    • 9-by-5-by-3-inch Loaf Pan

    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

    *Recipe adapted from Two Peas & Their Pod.
    Tips:
    • 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

    Calories: 292kcalCarbohydrates: 39gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 39mgSodium: 193mgPotassium: 273mgFiber: 3gSugar: 23gVitamin A: 100IUVitamin C: 3mgCalcium: 46mgIron: 3mg
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    About Katelyn Ryan

    Welcome, my name is Katelyn Ryan, and I am the Head Chef and Recipe Curator for Sugary Logic. My goal is to bring you simple, easy, and delicious recipes.

    Learn more about me →

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