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.
Ingredients
Scale
For the Bread
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups finely grated zucchini (do not peel)
- ¾ cup semi-sweet chocolate chips
Optional Add-Ins
- ½ cup chopped walnuts or pecans
- Extra chocolate chips for topping
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