Description
This double chocolate zucchini bread is a moist, fudgy, and delicious treat packed with shredded zucchini and gooey chocolate chips. Perfect for a sweet snack or dessert, it combines the richness of cocoa and chocolate with the moisture from fresh zucchini, creating a delightful chocolatey bread that pleases both kids and adults alike.
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour, spooned and leveled
- ⅓ cup unsweetened cocoa powder, sifted if lumpy
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Wet Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 cups shredded zucchini
Add-ins
- 1 cup semisweet chocolate chips, plus more for sprinkling
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C) and lightly spray two 8×4” loaf pans with nonstick spray to ensure the bread does not stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, sea salt, cinnamon, and nutmeg. This ensures even distribution of the leavening agents and spices.
- Combine Wet Ingredients and Zucchini: In a large bowl, whisk the eggs, vegetable oil, granulated sugar, and vanilla extract until well combined. Stir in the shredded zucchini, which adds moisture and texture.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture until just combined; the batter will be thick. Be careful not to overmix to avoid a tough texture. Then, fold in the semisweet chocolate chips evenly throughout the batter.
- Fill Pans and Bake: Evenly divide the thick batter between the prepared loaf pans and smooth the tops with a spatula. Sprinkle additional chocolate chips on top for extra chocolatey goodness. Bake for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when touched.
- Cool the Bread: Remove the loaves from the oven and allow them to cool completely in the pans before slicing to set the crumb and make slicing easier.
Notes
- This recipe was updated in June 2025 for a lighter texture and a higher zucchini content, enhancing moisture without sacrificing flavor.
- For the older version of the recipe, the ingredient balance changes with whole wheat flour, almond milk, reduced oil, and maple syrup instead of granulated sugar and oil, but the baking temperature and time remain the same.
- Use freshly shredded zucchini and squeeze out excess moisture if it’s very watery to avoid soggy bread.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Chocolate zucchini bread can also be frozen for up to 3 months; slice before freezing for easy serving.
