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What Is Double Chocolate Zucchini Bread?

Double Chocolate Zucchini Bread is a quick bread—meaning it’s leavened with baking powder/baking soda instead of yeast. “Double chocolate” usually means:

Cocoa powder is mixed into the batter
Chocolate chips or chunks

Zucchini is there for one main reason: it helps create a tender, bakery-style crumb and that signature fudgy slice people love. The loaf bakes up like a cross between a brownie and a classic quick bread—thick, rich, and sliceable.

Ingredients You’ll Need

Below is what makes a reliable chocolate zucchini bread—and how each ingredient plays a role.

Zucchini

Use fresh zucchini, small to medium if possible.
Huge zucchini can be watery and seedy (still usable—just remove big seeds).
You’ll shred it (no fancy cuts needed).

Do you peel it? Usually no. The green flecks bake in and disappear into the chocolate look. Peel only if you want a more uniform crumb.

Cocoa Powder

This is the heart of the double chocolate flavor. You can use:

Natural cocoa powder (more classic, lighter in color)
Dutch-process cocoa (darker, smoother, deeper-looking loaf)

If you’re switching cocoa types, remember: the batter’s chemistry can shift slightly, but for most home bakers, either works beautifully in this style of loaf.

Flour

All-purpose flour is the standard choice.
Too much flour is the fastest way to a dry loaf, so measure carefully.

If you’ve ever had a loaf turn dense or dry, flour measuring is often the reason. This guide on how to measure flour the right way is a game-changer.

Leaveners (Baking Soda + Baking Powder)

Quick breads need lift. Many recipes use one or both:

Baking soda helps with spread and rise
Baking powder adds dependable lift

Salt

Salt doesn’t make the bread salty. It makes the chocolate taste more “awake.”

Eggs

Eggs add:

Structure
A smoother crumb
Better slicing

Oil (or Melted Butter)

Oil tends to give a moist, tender crumb that stays soft for days. Butter gives a more classic baked aroma. Either can work—oil is the easiest “always reliable” option.

Sugar (Often White + Brown)

A blend of sugars creates:

Sweetness
Soft crumb
Great texture

Vanilla

Vanilla deepens and rounds out the chocolate flavor. Don’t skip it.

Chocolate Chips or Chunks

This is where Double Chocolate Zucchini Bread becomes “can I have another slice?” territory.

Semi-sweet chips = classic
Dark chips = bolder
Mini chips = more chocolate in every bite

Tools (Simple, No Special Gear)

You likely already have everything:

2 mixing bowls
Whisk + spatula
Box grater (or food processor) for zucchini
9×5-inch loaf pan (8×4 works too—just bakes taller and can take longer)
Parchment paper (optional but extremely helpful)

How to Prep Zucchini for the Best Loaf

How to shred zucchini

Use the large holes of a box grater.
Avoid shredding it too finely (fine shreds can disappear into wetness).

Should you squeeze the zucchini?

This depends on how watery your zucchini is.

If your zucchini looks normal and fresh: don’t squeeze—just add it.
If your zucchini is extremely watery or previously frozen: lightly blot with paper towel.

You want zucchini that’s not dripping wet, but also not bone-dry. The goal is a fudgy loaf—not a dry one.

Double Chocolate Zucchini Bread Recipe

Ingredients (1 loaf)

Dry ingredients

1 ½ cups (190g) all-purpose flour
½ cup (45–50g) cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp fine salt

Wet ingredients

2 large eggs
¾ cup (150g) granulated sugar
¼ cup (50g) brown sugar (packed)
½ cup (120ml) neutral oil (canola/vegetable)
2 tsp vanilla extract

Fold-ins

1 ½ cups shredded zucchini (lightly packed)
¾ cup to 1 cup chocolate chips (plus extra for topping)

Step-by-Step Instructions (Easy and Reliable)

1) Prep the pan and oven

Preheat oven to 175°C / 350°F
Grease your loaf pan or line with parchment
If using parchment, let it hang over the sides for easy lifting

2) Mix the dry ingredients

In a bowl, whisk together:

flour
cocoa powder
baking soda
baking powder
salt

Tip: Break up cocoa lumps while whisking so the crumb looks even.

3) Mix the wet ingredients

In a separate bowl, whisk until smooth:

eggs
granulated sugar
brown sugar
oil
vanilla

4) Combine (don’t overmix)

Add dry ingredients into wet ingredients
Fold gently until you barely see streaks of flour

Overmixing can make quick bread heavy and can cause sinking later. Keep it gentle.

5) Fold in zucchini and chocolate chips

Fold in shredded zucchini
Fold in chocolate chips
Stop mixing as soon as everything looks combined

6) Fill the pan

Spoon batter into pan
Smooth the top
Sprinkle a handful of extra chocolate chips on top for that bakery look

7) Bake

Bake for 50–65 minutes, depending on your pan and oven.

Start checking at 50 minutes:

A toothpick should come out with a few moist crumbs
If it’s wet batter, keep baking and check again in 5–7 minutes

8) Cool properly

Cool in pan for 10–15 minutes
Lift out and cool completely on a rack

For clean slices, wait until it’s mostly cool. Warm slices are delicious, but they’ll be softer and messier.

Variations & Substitutions

Make this loaf yours with easy swaps.

Chocolate options

Use dark chocolate chunks for big melty pockets
Use mini chips for more even chocolate in each bite
Mix two chip types (semi-sweet + dark) for depth

Add-ins

Chopped walnuts or pecans
Shredded coconut
A pinch of cinnamon for warmth
A tiny pinch of espresso powder for deeper chocolate flavor (optional)

Make muffins instead

Want grab-and-go portions?

Use the same batter
Fill a lined muffin pan about ¾ full
Bake at 175°C / 350°F for 18–24 minutes

Mini loaves

Great for gifting:

Start checking around 25–35 minutes depending on pan size

How to Serve Double Chocolate Zucchini Bread

This loaf is flexible—dessert, snack, or brunch table star.

Serving ideas:

Warm slice with coffee or tea
Toast lightly and enjoy the crisp edges
Dust with powdered sugar for a simple finish
Add a drizzle of melted chocolate for a “dessert loaf” vibe

Storage, Make-Ahead & Freezing

Room temperature storage

Let loaf cool completely
Store in an airtight container or wrap well
Keep at room temperature for 2–3 days (often longer in cooler kitchens)

Tip: If your kitchen is humid, place a paper towel under the loaf to absorb excess moisture.

Refrigerating

You can refrigerate it, especially if your kitchen is warm:

Wrap tightly so it doesn’t dry out
Bring slices to room temp (or warm briefly) before serving

Freezing (best for make-ahead)

This loaf freezes beautifully.

Freeze the whole loaf

Cool completely
Wrap in plastic wrap, then foil
Freeze for up to 3 months

Freeze slices

Slice when fully cool
Wrap slices individually (easy grab-and-thaw)
Thaw at room temperature or warm gently

Troubleshooting: Fix Common Quick Bread Problems

“My loaf sank in the middle.”

This usually happens when:

The loaf is underbaked
The oven door was opened too early
The batter was overmixed
The zucchini was extremely wet and added extra moisture

Fix it next time:

Bake a little longer and check the center carefully
Fold gently—don’t beat
Lightly blot watery zucchini if needed

“The center is gummy”

Common causes:

Underbaking
Slicing too soon
Oven running cooler than expected

Fix it:

Bake until the center tests with moist crumbs, not wet batter
Cool longer before slicing

“My loaf is dry”

Common causes:

Too much flour
Overbaking
Not enough zucchini

Fix it:

Measure flour with care
Start checking earlier
Don’t squeeze zucchini dry unless it’s dripping wet

“The chips sank”

This can happen if chips are very heavy or the batter is thin.

Try:

Toss chips with a spoonful of flour before folding in
Use mini chips for even distribution
Save some chips for the top (looks great either way)

FAQs About Double Chocolate Zucchini Bread

Do you peel zucchini for chocolate zucchini bread?

Usually, no. The peel softens during baking and the green flecks are barely noticeable in a chocolate loaf. Peel only if you want a more uniform look.

Do you squeeze water out of zucchini for zucchini bread?

Most of the time, you don’t need to. If your zucchini is extremely watery (or thawed from frozen), lightly blot it. Don’t squeeze it bone-dry.

Can you taste the zucchini?

Not in a strong way. In Double Chocolate Zucchini Bread, the cocoa and chocolate chips dominate the flavor.

Why did my zucchini bread sink after baking?

The most common reasons are underbaking and overmixing. Quick breads need enough bake time to set the center, and they don’t like aggressive mixing.

Can I freeze Double Chocolate Zucchini Bread?

Yes—freezing works really well. Freeze whole or in slices, wrapped tightly, and thaw when ready.

Irresistible Double Chocolate Zucchini Bread

Author: Velma
Total Time: PT1H10M
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

This Double Chocolate Zucchini Bread is ultra-moist, rich, and deeply chocolatey, made with cocoa powder, chocolate chips, and freshly grated zucchini that melts right into the batter. You won’t taste the zucchini—but it gives the bread an incredibly tender crumb.

Instructions

1. Prepare the Batter

Preheat oven to 350°F (175°C).
Grease or line a 9×5-inch loaf pan.
In a bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
In another bowl, whisk oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Stir in grated zucchini.
Add dry ingredients to wet ingredients and mix just until combined.
Fold in chocolate chips (and nuts if using).

2. Bake

Pour batter into prepared loaf pan.
Sprinkle extra chocolate chips on top if desired.
Bake 50–60 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Cool in pan for 10 minutes, then transfer to a wire rack.

3. Serve

Slice and enjoy warm or at room temperature.

Notes

Do not squeeze moisture from the zucchini—it keeps the bread moist.
For extra richness, replace ¼ cup oil with melted butter.
Bread tastes even better the next day.

Prep Time: PT15M
Cook Time: PT50M
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290kcal
Sugar: 24g
Sodium: 220mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg