chocolate zucchini bread is basically my answer to twin food cravings: wanting something rich and chocolatey, and using up a random pile of zucchini from the garden (or honestly, bought cheap at the store). I mean, who has not looked at a summer zucchini and thought, “Not again”? But wait—this double chocolate zucchini bread is so moist and just screaming comfort food, you won’t even care there’s veggies inside. I’m all about balance, right? If you love sneaky dessert hybrids, you might want to check out these soft banana bread cookie bars with chocolate chips too. Both are kinda-magic for picky eaters.

Why Chocolate? Plus, a Little Love for Zucchini

Okay, here’s what folks don’t always realize. Chocolate isn’t just a treat—it actually packs some healthy perks. Dark chocolate brings antioxidants, and (don’t laugh) but I swear a fudgy bite lifts my mood faster than half the self-care tips on the internet. Now, toss zucchini in there, and what you get is this bonus moisture—like, bakery-level, no exaggeration. Zucchini’s bland and basically melts into the bread, so picky eaters usually have zero clue. If someone tells you they can “taste” the veggie, side-eye them for me.

Sometimes, people act shocked you can even bake with zucchini, but trust me, this double chocolate zucchini bread is just as homey as those old-school grandma banana breads. Oh, and if you’re still not convinced chocolate and zucchini are meant to be, peep any family potluck table in July.

Ingredients You Need

Time to round up stuff, no fancy shopping:

• 2 packed cups shredded zucchini (don’t squeeze it dry, really)
• 1 cup sugar (brown or white, whatever’s handiest)
• 2 large eggs
• 1/2 cup oil (I use canola, but melted coconut works)
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder (dutch or regular both work)
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup chocolate chips (save a few for the top)
• Optional: A sprinkle of cinnamon if you’re feeling wild

Yes, you can swap or toss in some extras. See below for fun stuff.

Steps to Bake Double Chocolate Zucchini Bread

Here’s how it goes every time in my kitchen—sometimes a little messy but always worth it.

Start with your oven, cranking it up to 350°F. Grab a standard loaf pan and either butter it up real good or slap in some parchment paper (less scrubbing later). Now, in one bowl, whisk together eggs, sugar, oil, and vanilla till it’s all smooth. Then you dump in your zucchini, and yeah, it’ll look gloopy—don’t panic.

In another bowl (I know, I know, but it helps), whisk flour, cocoa, baking soda, and salt. Pour the dry stuff into the wet and fold gingerly. You don’t have to beat the heck out of it; just mix until you no longer see dry flour. Then comes the best part: chocolate chips. Stir most in, but save, like, a small handful—those go on top just before baking.

Pour the batter (it’s thick, that’s normal) into your loaf pan, leveling it off. Pop in the oven for about 50-60 minutes. You’re looking for that classic toothpick test: poke it in, and a few fudgy crumbs should cling, but no wet batter. Now the hard part—let it cool before you go slicing.

Easy Variations and Swaps

Look, nobody’s ever gotten mad at more chocolate in their bread (prove me wrong). Here are some ways to change it up if you’re feeling creative:

• Swap half the flour for whole wheat—it tastes great, promise.
• Add chopped walnuts or pecans for crunch.
• Toss in a handful of dried cherries or sweet coconut (it actually works, don’t judge).
• Try peanut butter chips or white chocolate chips instead of regular, because why not?

If you’re banana-obsessed too, you should peek at this chocolate chip banana bread. Kinda the same comfort level, just a tad different flavor.

I’ve mixed in mini chocolate chips or gone full chunk—anything goes. I told my best friend once, “You can’t mess this up unless you forget to set a timer” (she did, we still ate it).

Storage: Keep It Fudgy

This double chocolate zucchini bread, it actually gets better if you wrap it up and let it hang out for a day. Here’s what I do if, by some miracle, there are leftovers:

• Wrap the loaf (or slices) in plastic wrap, then toss in a zip bag.
• Keep at room temp for up to three days, or stick in the fridge for a week.
• Freezes like a dream: Just slice, wrap, and freeze up to three months.

Pop a cold slice in the toaster oven for breakfast—pure genius. If it dries out, zap it in the microwave for ten seconds with a mug of coffee nearby. You’re welcome.

Common Questions

Can you taste the zucchini?
Nope, I promise you can’t. It just keeps the bread moist—very sneaky.

Should I peel the zucchini?
I never bother. The skin’s thin and disappears in the baked bread. Save your energy!

What’s the best cocoa powder?
Unsweetened is best—any decent grocery store brand will do. Dutch process makes it a bit richer but either works out fine.

Can I make it vegan?
Absolutely. Sub in flax eggs for regular eggs, and use dairy-free chocolate chips.

How do I know when it’s done?
Stick a toothpick in, and a few sticky crumbs are perfect. No goopy batter, okay?

Why This is Always a Weekend Winner

If you want a bread that feels like it came out of a five-star restaurant (I said what I said), this double chocolate zucchini bread is it. You get everything: rich chocolate, majorly moist crumb, and the sneaky satisfaction of shoving veggies into dessert. If you want to explore even more ideas, check out the legit advice in this Chocolate Zucchini Bread Recipe or see what’s trending on Double Chocolate Zucchini Bread – Sally’s Baking Addiction. Give it a whirl, then let me know if your loaf even lasts a whole day—I’ll bet money it disappears.

Double Chocolate Zucchini Bread

A moist and rich chocolate zucchini bread that perfectly balances vegetables and dessert, ideal for sneaky sweet cravings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 slices

Calories 200 kcal

Ingredients

  

Main Ingredients

• 2 cups packed cups shredded zucchini Don't squeeze it dry.
• 1 cup sugar Brown or white, whatever’s handiest.
• 2 large eggs
• 1/2 cup oil Canola or melted coconut oil can be used.
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder Dutch or regular both work.
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup chocolate chips Save a few for the top.
• 1 dash cinnamon Optional, if you're feeling wild.

Instructions

 

Preparation

• Preheat your oven to 350°F and prepare a standard loaf pan by buttering it or lining it with parchment paper.
• In a bowl, whisk together the eggs, sugar, oil, and vanilla extract until smooth.
• Add the shredded zucchini to the mixture and mix until combined.
• In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• Pour the dry ingredients into the wet ingredients and gently fold until no dry flour is visible.
• Stir in most of the chocolate chips, reserving a small handful for the topping.
• Pour the thick batter into the prepared loaf pan and level it off.

Baking

• Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
• Allow the bread to cool before slicing.

Notes

This bread gets better if wrapped and stored for a day. To store, wrap the loaf or slices in plastic wrap, then place in a zip bag. Keeps at room temperature for up to three days, in the fridge for a week, or freezes for up to three months. To reheat, a slice in the toaster oven works wonders.

Keyword baking, Chocolate Zucchini Bread, Dessert Recipes, Healthy Dessert, Zucchini Recipes