Go Back
You need 1 cup of grated zucchini. This is about one medium zucchini. Grating helps the zucchini blend well in the bread. It adds moisture without making it soggy. For the dry mix, gather these items: - 1 cup all-purpose flour - 1/2 cup cocoa powder - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt These ingredients create a rich, chocolatey base. The flour gives structure, while the cocoa adds deep flavor. Baking soda and baking powder help the bread rise. Salt enhances the taste. For the wet mix, you’ll need: - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract The sugars add sweetness and moisture. Vegetable oil keeps the bread tender. Eggs help bind everything together. Vanilla adds a lovely aroma. Finally, don’t forget to include: - 1/2 cup semi-sweet chocolate chips - 1/4 cup chopped walnuts or pecans (optional) These chocolate chips give extra chocolate flavor. Nuts add a nice crunch, but they are optional. Enjoy gathering these simple ingredients! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, take a 9x5-inch loaf pan. Grease it well with butter or oil. You can also line it with parchment paper. This will make removing the bread easier. In a medium bowl, add 1 cup of grated zucchini. Use about 1 medium zucchini for this. Then, add 1/2 cup of granulated sugar and 1/4 cup of brown sugar. Pour in 1/2 cup of vegetable oil. Crack in 2 large eggs and add 1 teaspoon of vanilla extract. Mix everything together well. Make sure all the ingredients blend nicely. In a separate bowl, combine 1 cup of all-purpose flour with 1/2 cup of cocoa powder. Then, add 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk these together until they are mixed evenly. This will help your bread rise and have a good texture. Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry mix to the wet bowl. Stir gently until just combined. Be careful not to over-mix. This keeps the bread light and fluffy. Finally, fold in 1/2 cup of semi-sweet chocolate chips. You can also add 1/4 cup of chopped walnuts or pecans if you like. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Place it in the oven and bake for 50-60 minutes. Check if it’s done by inserting a toothpick into the center. If it comes out clean, it’s ready. Let the bread cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely. Enjoy your delicious double chocolate zucchini bread! To keep your double chocolate zucchini bread moist, use fresh zucchini. Grate it just before mixing. The moisture from the zucchini helps keep the bread soft. If you want extra moisture, add a little applesauce. This adds flavor and keeps the bread tender. Avoid over-mixing the batter. Gentle mixing helps keep air in, making the bread light and fluffy. For the best chocolate flavor, use high-quality cocoa powder. A rich cocoa powder enhances the chocolate taste. Adding semi-sweet chocolate chips gives extra chocolate bites. You can even use dark chocolate chips for a deeper flavor. Mixing different types of chocolate can also add layers of taste. Having the right tools makes baking easier. You need a 9x5-inch loaf pan. This size helps the bread bake evenly. A medium bowl is great for mixing wet ingredients. Use a whisk for dry ingredients to ensure even mixing. A spatula helps smooth the batter in the pan. Lastly, a toothpick is key for testing if the bread is done. Pro Tips Grate Zucchini Properly: Make sure to squeeze out excess moisture from the grated zucchini to prevent the bread from being too wet. Use Room Temperature Ingredients: Allow your eggs and oil to come to room temperature for better emulsification and a smoother batter. Test for Doneness: Insert a toothpick in the center; it should come out clean or with a few moist crumbs, indicating it's ready. Enhance Chocolate Flavor: For an added depth of flavor, consider using dark chocolate chips or a mix of chocolate varieties in the batter. {{image_2}} To make this bread nut-free, simply skip the walnuts or pecans. This change keeps the texture soft and moist. You can still enjoy the rich chocolate flavor without any crunch. The bread remains delightful and tasty. This option is great for kids or those with nut allergies. For a gluten-free version, swap the all-purpose flour with gluten-free flour. I recommend using a blend that includes xanthan gum. This keeps the bread from crumbling. You can still enjoy the same moist texture and chocolatey goodness. Be sure to check your baking powder for gluten-free labeling as well. Adding spices can boost the flavor of your bread. Try adding a teaspoon of cinnamon or nutmeg to the dry mix. These spices pair well with chocolate. They add warmth and depth to the taste. You can adjust the amount to match your personal preference. A little spice can make your bread even more special! To keep your double chocolate zucchini bread fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. Store it at room temperature for up to 3 days. If you want it to last longer, the fridge is a good spot. Just know that the bread may dry out a bit in the fridge. Freezing is a great way to save this delicious bread for later. First, let your bread cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap, and place them in a freezer bag. Make sure to squeeze out any air. You can freeze it for up to 3 months. When you're ready to enjoy it, just take out a slice and let it thaw at room temperature. Reheating your double chocolate zucchini bread is easy. If you like it warm, preheat your oven to 350°F (175°C). Place the slices on a baking sheet and heat for about 10 minutes. You can also use the microwave. Heat a slice for 15-20 seconds. Just be careful not to overheat, or it may become tough. Enjoy it warm for the best taste! Yes, you can use frozen zucchini. Just thaw it first and drain excess water. Frozen zucchini works well because it retains moisture. This will help keep your bread soft and rich. Make sure to measure after draining. It should still be about one cup. You can use applesauce or mashed bananas as egg substitutes. Use 1/4 cup of either for each egg. These options keep the bread moist and add sweetness. You can also try flaxseed meal mixed with water. Combine one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Double Chocolate Zucchini Bread lasts about 3 to 4 days at room temperature. Store it in an airtight container to keep it fresh. If you want it to last longer, refrigerate it for up to a week. You can also freeze it for up to three months. Just wrap it tightly in plastic wrap and foil. This article covered how to make Double Chocolate Zucchini Bread. You learned about the ingredients, from grated zucchini to dry and wet components. I shared step-by-step instructions for mixing and baking. You now have tips for moisture and flavor, plus variations for dietary needs. Need to store? I explained how to keep it fresh too. In my opinion, this bread is easy, delicious, and perfect for everyone. Enjoy your baking journey and share this treat with friends!

Double Chocolate Zucchini Bread

A moist and delicious zucchini bread loaded with chocolate flavor and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup grated zucchini
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  • In a medium bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well until all ingredients are fully incorporated.
  • In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not over-mix.
  • Fold in the semi-sweet chocolate chips and chopped nuts (if using) until evenly dispersed through the batter.
  • Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
  • Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Slice and serve the zucchini bread warm or at room temperature. Dust with powdered sugar, or serve with a dollop of whipped cream or chocolate spread for extra indulgence.
Keyword baking, chocolate, dessert, zucchini bread