Double Chocolate Zucchini Bread Recipe

I absolutely love this Double Chocolate Zucchini Bread Recipe because it combines two of my favorite things: rich, fudgy chocolate and the hidden goodness of zucchini. It’s one of those recipes that feels decadent yet sneaky healthy, making it an all-around winner for breakfast, a snack, or even dessert. Whenever I bake this loaf, my kitchen fills with the warm aroma of cocoa, and I can’t wait for a slice to come out of the oven.

You’ll find that this Double Chocolate Zucchini Bread Recipe is forgiving and comes together easily, even if you’re new to baking. The shredded zucchini keeps the bread wonderfully moist without weighing it down, and the chocolate chips add bursts of melty sweetness that my family goes crazy for. Trust me, once you try this, it’s going to be your go-to quick bread for zucchini season or any time you want a comforting, chocolaty treat.

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Ingredients You’ll Need

The ingredients in this Double Chocolate Zucchini Bread Recipe come together harmoniously to create that perfect balance of chocolatey richness and subtle veggie sweetness. When you shop, look for fresh zucchini and natural unsweetened cocoa powder to keep the flavors authentic and bright.

• All-purpose flour: Use spooned and leveled flour for accurate measurement and great texture.
• Unsweetened natural cocoa powder: This gives the true chocolate taste – skip Dutch-process here for best results.
• Baking soda and baking powder: Helps the bread rise with a light crumb.
• Salt: Balances the sweetness and enhances the flavors.
• Espresso powder: Adds depth to the chocolate without tasting like coffee; optional but recommended.
• Semi-sweet chocolate chips: These melt into delicious pockets of chocolate – don’t leave them out!
• Eggs: They bind the ingredients and add richness.
• Vegetable oil or melted coconut oil: Keeps the bread moist and tender.
• Plain Greek yogurt or sour cream: Adds moisture and slight tang; Greek yogurt is my go-to for its creaminess.
• Granulated sugar: Sweetens the bread just right.
• Pure vanilla extract: Boosts flavor and aroma.
• Shredded zucchini: No need to blot the moisture – it’s the secret to that soft crumb.

Variations

I love mixing things up with this recipe depending on my mood or what I have in my pantry. Don’t hesitate to make this Double Chocolate Zucchini Bread Recipe your own by trying different add-ins or tweaks to the base.

• Nutty Twist: I like adding chopped walnuts or pecans for a satisfying crunch that pairs effortlessly with the chocolate.
• Spicy Kick: Cinnamon or a pinch of cayenne can add a subtle warm heat that makes each bite more exciting.
• Sweet Swap: Swap out granulated sugar for coconut sugar or brown sugar for different flavor nuances.
• Gluten-Free Version: Try a gluten-free flour blend to make this indulgence friendly for wheat-free diets.

How to Make Double Chocolate Zucchini Bread Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350°F (177°C) — this gives you a perfect temperature for baking the bread evenly. Grease a 9×5-inch or 8×4-inch loaf pan well with nonstick spray to ensure your bread releases easily. I usually lean towards the 8×4-inch pan when I want a taller loaf, but both work beautifully.

Step 2: Combine Dry Ingredients and Chocolate Chips

In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder together until everything’s evenly mixed. Then, stir in the chocolate chips. This step is crucial because it spreads the chocolatey goodness evenly throughout the bread.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the eggs, vegetable oil, Greek yogurt, granulated sugar, and vanilla extract. This blend brings moisture, richness, and sweetness, so be sure everything is well combined before adding to the dry ingredients.

Step 4: Combine Wet and Dry Ingredients, Then Fold in Zucchini

Slowly pour your wet mixture into the dry ingredients, gently whisking to combine — you want a thick, fudgy batter. Finally, fold in the shredded zucchini using a spatula. Don’t worry if the batter feels dense; that’s exactly how it should be for a moist bread.

Step 5: Bake and Watch Carefully

Pour the batter into your prepared pan and pop it in the oven. Bake for 45–55 minutes but keep a close eye. Around the 25-minute mark, loosely cover the top with foil to stop over-browning. Use a toothpick test starting at 45 minutes – it’s done when the toothpick comes out clean with a few moist crumbs. I’ve learned that all ovens bake a little differently, so check early to avoid overbaking.

Step 6: Cool and Optional Extra Chocolate Chips

After baking, let the bread cool in the pan on a wire rack for about an hour. While still warm, I like pressing a few extra chocolate chips on top—it looks pretty and adds a little chocolate pop with every slice. Then, remove the bread from the pan to cool completely before slicing.

How to Serve Double Chocolate Zucchini Bread Recipe

Garnishes

When I serve this bread, I like sprinkling a few extra chocolate chips or some powdered sugar on top for a nice visual pop. Sometimes, a light spread of salted butter or a smear of cream cheese frosting makes it feel extra special.

Side Dishes

This Double Chocolate Zucchini Bread pairs wonderfully with a cup of coffee or a mug of hot chocolate for breakfast or an afternoon treat. I’ve also enjoyed it alongside fresh fruit or a dollop of yogurt to balance the richness.

Creative Ways to Present

For special occasions, I’ve sliced this bread and served mini stacks with fresh berries and whipped cream for a fun brunch twist. Wrapped in parchment paper tied with twine, it also makes a perfect homemade gift.

Make Ahead and Storage

Storing Leftovers

I usually wrap the leftover bread tightly in plastic wrap and keep it at room temperature for up to 5 days. If you want it to last longer, storing it in an airtight container in the fridge works great for up to a week—just let it come to room temp before eating.

Freezing

Freezing the baked and fully cooled loaf wrapped well in plastic wrap and foil is a lifesaver. I’ve frozen it for up to 3 months with no loss in taste or texture. When I’m ready to eat, I thaw it overnight in the fridge and sometimes warm it slightly before slicing.

Reheating

To bring back that fresh-baked warmth, I pop slices in the toaster oven or microwave for 15-20 seconds. This refreshes the melty chocolate feeling and soft crumb, making leftovers just as delightful as the day you baked them.

FAQs

Final Thoughts

This Double Chocolate Zucchini Bread Recipe holds a special place in my baking collection because it’s both indulgent and nutritious — the perfect way to enjoy chocolate without guilt. I hope you give it a try and find joy in the rich flavors and moist texture just like I have. Remember, baking is all about experimentation and fun, so tweak it to fit your taste and savor every bite!

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