This easy Double Chocolate Zucchini Bread recipe is moist, full of chocolate flavor, and you’ll never know there is zucchini in it! Using only one bowl and a few simple ingredients, this quick bread is ready in no time!
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Chocolate Chocolate Chip Zucchini Bread makes the perfect any time snack when your sweet tooth craving hits! Whether you have zucchini to use up from your garden, or found some on sale at the grocery store, who knew eating veggies could be so delicious?! If you are looking for even more ways to use up some zucchini, also check out my Mom’s Classic Zucchini Bread, Snickerdoodle Zucchini Bread, or my Cheesy Zucchini Casserole!
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Why You’ll Love this Double Chocolate Chip Zucchini Bread
- Quick and Easy– this chocolate zucchini loaf uses ingredients you may already have on hand. Ready for the oven in under ten minutes, this is perfect any time of the day.
- One bowl– clean up is a breeze since you only need one mixing bowl and a loaf pan.
- Customizable– this recipe can be used to make zucchini muffins, mini loaves, or one large loaf. Plus, you can add in different flavors of chocolate chips, use dark chocolate cocoa powder, etc.
- Perfect way to sneak your veggies in– one bite of this bread and you’ll never be able to guess there are 2 zucchini’s in it!
- Chocolate filled– are you a chocolate lover? I sure am! This includes cocoa powder and chocolate chips throughout for a combination that can’t be beat!
Moist Chocolate Zucchini Bread Ingredient Notes
See printable recipe card at the bottom of this post for exact recipe ingredients and step by step directions.
- Eggs– you’ll use large eggs for this recipe. I recommend letting them sit out to get to room temperature so they combine into the batter easily.
- Honey– try and use local raw honey as it offers the most health benefits and can even help with allergies.
- Oil– I use vegetable oil in this quick bread, however, you can also use canola oil or melted coconut oil.
- Brown Sugar– this adds the perfect amount of sweetness to your bread. I use light brown sugar, however dark works too.
- Vanilla Extract– try to use pure vanilla extract versus imitation as it adds so much more flavor.
- Baking Soda/ Baking Powder/ Salt– ensure freshness by changing out your soda/powder every six months. This gives the bread its texture and rise.
- Cocoa Powder– make sure to use unsweetened cocoa powder, not Dutch process cocoa powder, in this recipe. This gives the bread it’s chocolate base.
- Flour– all-purpose flour is what I use, I have also used gluten free flour at a 1:1 ratio. If you want to use whole wheat flour, you can use ½ whole wheat and ½ all-purpose.
- Zucchini– you’ll need about 2 cups of shredded, fresh zucchini. Once shredded, squeeze out some of the moisture so it doesn’t add too much excess liquid.
- Chocolate Chips– I use semi sweet chocolate chips, however, you can also use dark chocolate chips, white chocolate, or milk chocolate.
How to make Fudgy Double Chocolate Zucchini Bread
- Preheat oven to 350 degrees and grease a large loaf pan with non-stick baking spray, OR 4 small loaf pans.
- In a large mixing bowl, combine the eggs, honey, oil, brown sugar, and vanilla.
- Add in the salt, baking powder, baking soda, cocoa powder, and flour.
- Stir until all is combined.
- Fold in the zucchini and chocolate chips.
- Pour batter into greased loaf pan, about ⅔ full.
- Sprinkle a few additional semisweet chocolate chips on top of batter before baking.
- Place in oven and bake for about 40-50 minutes, or until toothpick comes out clean once inserted in center of bread.
- Remove from oven and allow to cool about 5 minutes before removing from pans and placing on wire rack. Enjoy!
Storing Double Chocolate Chip Zucchini Bread
- While it’s incredibly tempting to slice right into this double chocolate zucchini bread while it’s warm and fresh from the oven, try to resist. Like most baked goods starring zucchini, the flavor is noticeably better once the bread has completely cooled.
- Place in an airtight storage container at room temperature up to 3 days.
- This quick bread can also be refrigerated in a storage container or bag up to 5 days.
- To freeze, wrap bread in plastic wrap AND aluminum foil and place in freezer up to 3 months. Thaw before enjoying.
- If you want to enjoy this bread warm, simply reheat in the microwave until heated through and spread some butter on the slice as an added bonus.
FAQ’s
Do I need to peel the zucchini before using it in this double chocolate chip zucchini loaf?
It’s up to you whether you peel it or not first. I simply wash my zucchini, cut the ends off, and shred it using a grater. If you are trying to hide the green bits from picky eaters, perhaps peel the zucchini first, but it isn’t required.
What is the easiest way to shred zucchini?
Once washed, slice one of the ends off and hold onto the other end. Scrape the zucchini against your grater until you have worked it down to the remaining stem. You should have a pile of zucchini at this point and can lightly squeeze to remove excess liquid.
How do I know when this bread is ready to be removed from the oven?
My tried and true go-to method is using a toothpick. Simply insert it into the center of the bread and if it comes out clean, the bread is ready to be removed from the oven.
More Quick Bread Recipes to try
Southern Peach Bread– packed with flavor and no yeast required, this will be a new favorite!
Blueberry Bread– moist quick bread stuffed full of fresh blueberries! Super easy to make and a perfect quick breakfast for busy mornings!
Fresh Strawberry Bread– a delightful treat that combines the sweetness of juicy, ripe strawberries with the comforting warmth of freshly baked bread.
Snickerdoodle Bread– an easy quick bread that comes together using simple ingredients. With swirls of cinnamon sugar throughout and a crispy cinnamon sugar crust, this bread can be enjoyed anytime of the day!
Cinnamon Crumble Banana Bread– classic banana bread made extraordinary with an incredible cinnamon crumble topping that is mouthwatering!
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Double Chocolate Chip Zucchini Bread
Ingredients
- 2 eggs
- ⅓ cup honey
- ½ cup vegetable oil I have also used coconut oil and it works great
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup cocoa powder
- 1 ⅔ cups all purpose flour
- 2 cups shredded fresh zucchini about 2 medium zucchinis *dry them out with a paper towel first to avoid excess moisture in bread
- 1 cup semi-sweet chocolate chips plus a few more for topping
Instructions
- Preheat oven to 350 and grease a large loaf pan, OR 4 mini loaf pans.
- In a large bowl, combine the eggs, honey, oil, brown sugar, and vanilla.
- Add in the salt, baking powder, baking soda, cocoa powder, and flour.
- Stir until all is combined.
- Fold in the zucchini and chocolate chips.
- Pour batter into greased loaf pan, about ⅔ full.
- Sprinkle a few additional chocolate chips on top of batter before baking.
- Place in oven and bake for about 40-50 minutes, or until toothpick comes out clean once inserted in center of bread.
- Remove from oven and allow to cool about 5 minutes before removing from pans. Enjoy!
Linda says
I wish there was a way to print the recipe with a picture.
Kristin says
Oops, good catch! I had the settings wrong! Should be corrected now!
Abby says
Best recipe yet! Not too dense or sweet but super fluffy and moist. My husband had eaten over half the loaf by dinner.
Kristin says
Yay!! Love hearing this and so glad you all enjoyed!! Thanks for the fabulous feedback, much appreciated!!
Kathy says
I ran out of flour…. but grounded up 1/2 c of oatmeal as a substitute.. turned out wonderful..
Kristin says
Great thinking! Glad you enjoyed it!!
Eileen Oglesby says
Can I use Cacao powder instead of cocoa powder?
Kristin says
Sure, I don’t see why not! Enjoy!
Lynne says
What size pans and how many?
Kristin says
I use mini loaf pans and it makes about 4. Any size pan works though!
Geraldine says
Hi can I use gluten free flour for this recipe
Kristin says
I haven’t tried it before, but it should work just fine in this recipe! Keep me posted if you end up trying it! Hope you enjoy!!
Elaine Bossman says
I made it this afternoon, and it is delicious. My husband will love it. I do wish that I would have wrung out the zucchini in a towel before folding it in because the bread was just a bit too moist, what with the chocolate chips. But I will do that next time.
Kristin says
So glad you enjoyed the bread. Good idea on drying the zucchini out first, I will go add that to the recipe right now!!
Jeanne Murawski says
10-15 minutes?
Kristin says
Whoops, I have corrected that, sorry! I wish it was only 10-15 minutes, haha