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A rich, dark Double Chocolate Zucchini Bread loaf, partially sliced on a wooden board, with visible chocolate chips.
Daniel

Double Chocolate Zucchini Bread

Indulge in the perfect balance of rich chocolate flavor and incredible moisture with this delightful Double Chocolate Zucchini Bread. Hidden shreds of zucchini make this loaf extra tender and a healthier way to enjoy a sweet treat.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1/2 cup vegetable oil or canola oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups shredded zucchini about 1 medium zucchini, excess moisture lightly blotted
Chocolate Goodness
  • 1 cup semi-sweet chocolate chips or dark chocolate chips
  • 1/4 cup mini chocolate chips optional, for topping or extra chocolate

Equipment

  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Box grater (or food processor with grating attachment)
  • 9x5 inch Loaf Pan

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the long sides.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
Combine Wet Ingredients
  1. In a separate medium mixing bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth.
Mix Batter
  1. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix; a few streaks of flour are okay.
  2. Gently fold in the shredded zucchini and 1 cup of the chocolate chips. If using, reserve a few mini chocolate chips for sprinkling on top.
Bake
  1. Pour the batter into the prepared loaf pan and spread evenly. If desired, sprinkle the remaining mini chocolate chips on top.
  2. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs, but not wet batter.
  3. Let the bread cool in the pan on a wire rack for 15-20 minutes before carefully removing it from the pan. Transfer to the wire rack to cool completely before slicing and serving.

Notes

Do not squeeze the shredded zucchini dry; the moisture is essential for a tender loaf. Just blot any visible excess water. Avoid overmixing the batter, as this can lead to a tough bread. Store leftover Double Chocolate Zucchini Bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months.