Double Chocolate Zucchini Bread
If you crave chocolate but want something a bit wholesome, double chocolate zucchini bread hits the sweet spot. This loaf brings together the richness of cocoa, the fudgy texture you want in a dessert, and a subtle vegetable boost from grated zucchini. It’s a practical choice for breakfast, a lunchbox treat, or simply a late-night snack. Here, you’ll find step-by-step instructions, practical tips, and variations that help you make this recipe your own.
Why Make Double Chocolate Zucchini Bread?
Chocolate bread can sometimes be dry, lacking excitement. Zucchini changes that. It melts into the batter, transforming the crumb and lending natural moisture. Your bread stays tender for days, even if you stash it in the fridge. The addition of chocolate chips ensures pockets of melty chocolate in every slice, while the subtle earthiness of zucchini only enhances the overall flavor.
The Flavor and Texture
- Deep chocolate flavor from Dutch-process cocoa
- Richness from butter, eggs, and sour cream
- Fudgy interior, almost like cake
- Extra chocolate chips for bursts of sweetness
- No noticeable zucchini taste—just moisture and softness
Ingredients and Their Purpose
Every ingredient matters here, working in harmony to achieve that craveable result.
| Ingredient | Why It’s Used |
|---|---|
| Zucchini (shredded, moisture-squeezed) | Adds moisture, side-step dryness, no flavor impact |
| Dutch-process cocoa powder | Delivers robust chocolate color and taste, no bitterness |
| All-purpose flour | Provides necessary structure |
| Baking soda & baking powder | Leavening for the perfect rise |
| Salt | Balances and enhances flavors |
| Espresso powder (optional) | Intensifies chocolate, no coffee taste |
| Unsalted butter (melted) | Moisture, rich flavor, softness |
| Granulated sugar & light brown sugar | Best-of-both-world sweetness, caramel notes |
| Eggs (large) | Binder, structure, loft |
| Sour cream or plain Greek yogurt | Tang, moisture, tender crumb |
| Vanilla extract | Rounds out chocolate notes |
| Semisweet chocolate chips | Gooey chocolate pockets, extra depth, visual appeal |
Ingredient Tips
- Use fresh, firm zucchini. Even oversized garden zucchini works.
- Dutch-process cocoa gives the bread a darker color, but regular unsweetened cocoa is fine.
- Don’t skip the sour cream. Plain yogurt can substitute, but the flavor will shift.
Step-by-Step Instructions
Making double chocolate zucchini bread isn’t complicated, but a few small tricks make a big difference.
Preparation
- Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
- Grate Zucchini: Use the large holes of a box grater to grate 1 1/2 cups zucchini (about 1 medium zucchini). If you have extra-watery zucchini, wrap in a clean towel and squeeze out excess moisture.
Mixing the Batter
- Combine Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup Dutch-process cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon espresso powder (if using).
- Mix Wet Ingredients: In another large bowl, whisk together 1/2 cup melted unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar until glossy. Beat in 2 large eggs, one at a time. Add 1/2 cup sour cream and 2 teaspoons vanilla extract, mixing until smooth.
- Bring It Together: Add the flour mixture to the wet ingredients in two parts, gently folding with a spatula. Stop when just a few streaks of flour remain.
- Fold in Goodies: Toss grated zucchini with 1 tablespoon flour to keep it from sinking. Gently fold into the batter along with 3/4 cup semisweet chocolate chips.
Bake and Finish
- Pan and Top: Pour batter into prepared loaf pan, smoothing the top. Sprinkle remaining 1/4 cup chocolate chips over the batter for a bakery-style finish.
- Bake: Place on center rack. Bake 45–55 minutes. A toothpick should come out with moist crumbs, not wet batter.
- Cool: Let bread cool in the pan for 10 minutes, then lift it out using the parchment sling. Cool completely on a wire rack before slicing.
Tips for Success
Zucchini Tips
- Don’t peel the zucchini; the skin disappears as it bakes.
- If your batter looks too dry, your zucchini may not have had enough moisture—add a tablespoon of milk.
Getting the Best Texture
- For fudgier bread, underbake slightly (closer to 45 minutes).
- For clean slices, wait until the loaf cools entirely before cutting.
Chocolate Choices
- Swap in dark chocolate chips or chopped chocolate for an even richer flavor.
- White chocolate chips or peanut butter chips can add contrast.
Customization Ideas
- Add 1/2 cup walnuts or pecans for crunch.
- Mix in 1/4 cup dried cherries for a bittersweet twist.
- Swirl in 1/3 cup softened cream cheese for a cheesecake-marble effect.
Variations and Serving Ideas
Double chocolate zucchini bread serves up versatility. Warm a thick slice and serve with vanilla ice cream for dessert. Toast it lightly and spread with almond butter for a satisfying breakfast. Or enjoy straight from the fridge with a cold glass of milk.
For special occasions or a change of pace:
- Bake as muffins (divide into a lined muffin tin, bake 20–25 minutes).
- Make mini loaves for gifting; wrap in parchment and a ribbon.
- Drizzle the cooled loaf with melted chocolate for extra flair.
Storage and Freezing
Homemade zucchini bread stores beautifully, maintaining its moist texture for several days.
- Room Temperature: Store slices in an airtight container for up to 3 days.
- Refrigerator: Keeps up to a week, though the texture may firm slightly.
- Freezer: For longer storage, wrap cooled slices or the whole loaf in plastic and foil. Freeze up to 3 months. Thaw overnight in the fridge.
To refresh, microwave slices for 10–15 seconds. If you prefer a crispy edge, warm in a toaster oven.
Troubleshooting: Common Issues
Soggy Bottom
- Usually caused by too much moisture. Squeeze zucchini well before adding.
Sunken Middle
- Possible overmixing or underbaking. Mix only until combined and check your oven temp with a thermometer.
Gummy Texture
- Often due to slicing before fully cooled. Patience pays off—wait until cool for neat, clean slices.
Frequently Asked Questions
Will kids notice the zucchini?
Unlikely. The zucchini melts into the bread, leaving no green streaks and adding only moisture.
Can I make this gluten free?
Swap in a 1:1 gluten-free all-purpose flour blend. The result may be slightly more delicate, but still delicious.
Why use espresso powder?
Espresso enhances cocoa’s depth but leaves no coffee flavor—just more complex chocolate.
Once you try this double chocolate zucchini bread, you may start picking out zucchini at the grocery store just for baking. No one will guess there’s a vegetable hiding in this decadent loaf, and you’ll find plenty of reasons to bake it again and again. Whether enjoyed warm, cold, dressed up, or as-is, this recipe turns simple ingredients into something memorable every time.
Double Chocolate Zucchini Bread
This easy and indulgent double chocolate zucchini bread is decadently chocolatey. It’s wonderfully moist. It’s also perfect for using up summer zucchini.
Ingredients
- 1/4 cup light brown sugar
- 1 cup all-purpose flour
- 1/3 cup unsalted butter, melted and cooled
- 2 cups shredded zucchini
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1 cup semisweet chocolate chips, divided
- 1/4 cup sour cream
- 1/2 teaspoon espresso powder, optional
- 1 teaspoon baking soda
- 1/2 cup Dutch-process cocoa powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°Fahrenheit. Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang on the sides.
- Grate the zucchini onto a clean kitchen towel, then wring it over the sink to remove excess moisture. Open the towel and spread the zucchini into a thin layer. Pat dry with paper towels and leave to dry until ready to use. (see note)
- In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder (if using) until well combined. Set aside.
- In a separate large bowl, whisk the melted butter, sour cream, and sugars until thick and smooth. Blend in the eggs, one at a time, followed by the vanilla.
- Gradually stir about 3/4 of the dry ingredients into the wet ingredients until just combined. Toss the zucchini in the remaining flour until evenly coated. Add to the bowl with 3/4 cup of the chocolate chips. Mix gently just until no streaks of flour are visible.
- Pour the batter into the prepared pan and smooth the top. Sprinkle with the remaining 1/4 cup of chocolate chips.
- Bake for 45-55 minutes or until a toothpick inserted into the center is removed cleanly or with just a few moist crumbs.
- Let the bread cool in the pan for 10 minutes. Then, carefully lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing. Enjoy!