This post may contain affiliate links. Please read our disclosure policy.
This Double Chocolate Zucchini Bread recipe should be the ONLY dessert you make when using up your leftover zucchini. Made with large chocolate chunks and a seriously moist cake texture, I can’t think of a better way to enjoy a vegetable.
During zucchini season, it’s great to have fresh zucchini sauteed, grilled, or turned into zucchini fritters. And more often than not, if you’re a baker like me, you’ll use what’s left to make sweet loaves of zucchini bread.
But doesn’t the same flavor get monotonous after a while? If you’re a chocolate fan, this recipe is going to absolutely blow your mind. It creates a chocolate cake with a moist texture and a rich chocolate flavor that’s comparable to a high-quality French bakery.
Since you are here and love zucchini bread recipes, check out this extra moist Zucchini Bread Recipe.
Table of Contents
- Ingredients for this Double chocolate zucchini bread recipe
- How to make this Double chocolate zucchini bread recipe
- Why do you need to make this double chocolate zucchini bread recipe?
- Frequently Asked Questions – FAQ
- The Best Double Chocolate Zucchini Bread Recipe
- Double Chocolate Zucchini Bread Recipe
- If you enjoyed this double chocolate zucchini bread recipe, make sure to pin it for later!
Ingredients for this Double chocolate zucchini bread recipe
Here are the ingredients you will need to make this double chocolate chip zucchini bread. Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- All-purpose Flour: is the base of this bread that is mixed with the zucchini.
- Unsweetened Cocoa Powder: gives the bread its deep chocolate flavor.
- Baking Soda and Baking Powder: These leavening agents help the batter rise and make it airy.
- Salt: balances out the sweetness and enhances the other flavors as well.
- Espresso Powder (optional): The flavor of chocolate is heightened when coffee is added to it.
- Large Eggs: help with creaminess and structure.
- Vegetable Oil or Melted Coconut Oil: to add moisture and give it a tender crumb.
- Greek Yogurt or sour Cream adds a creaminess and gives this bread the best texture.
- Granulated Sugar: sweetens the batter.
- Vanilla Extract: complements the chocolate flavor and makes it stronger.
- Shredded Zucchini: You will need about 2 medium zucchini. (no need to blot)
- Semi-sweet Chocolate Chips: add a nice chocolate flavor.
- Chopped Dark Chocolate: or more chocolate chips for topping.
How to make this Double chocolate zucchini bread recipe
This is how you can make this chocolate chocolate chip zucchini bread. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions!
- Preheat your oven and grease a 8.5×4.5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides of the parchment paper for easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside.
- In a large bowl, whisk the eggs, vegetable oil, greek yogurt, granulated sugar, and vanilla extract, and mix until smooth and well combined.
- Stir in the grated zucchini until evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
- Fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Top the loaf with more chocolate chips or chunks.
- Bake until a toothpick inserted into the center of the loaf comes out with a few moist crumbs. The top should look set and slightly cracked.
- Allow the zucchini bread to cool in the pan for about 15 minutes, then use the parchment paper overhang to lift it out and place it on a wire rack to cool completely to room temperature.
- Slice and enjoy your extra chocolatey, extra fudgy double chocolate zucchini bread!
Why do you need to make this double chocolate zucchini bread recipe?
- This easy recipe only requires a few simple ingredients that you can easily find at any grocery store.
- It’s a great way to use up your leftover zucchini, and once you try it, it will quickly become your favorite way!
- There’s so much melted chocolate flavor that you’ll feel like you’re eating a lava cake like the ones you get from restaurants.
- Switch up your normal zucchini bread routine and make this delicious flavor instead.
Frequently Asked Questions – FAQ
How do I store leftover zucchini bread?
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. If you do choose to freeze it, wrap it in plastic wrap and aluminum foil first to keep out any air and prevent freezer burn. Thaw frozen bread at room temperature before serving.
Can I taste the zucchini in the bread?
No, you won’t be able to taste the zucchini. It adds moisture and a tender texture to the bread without affecting the chocolate flavor.
Do I have to use espresso powder?
I know coffee isn’t for everyone but trust me you will not taste the coffee at all! It is there to help enhance the chocolate flavor and make it taste much stronger! You can omit it, but I definitely recommend using it to really help all the chocolate flavors shine.
Can I make muffins instead of a loaf?
Yes, you can use the same batter to make muffins. Adjust the baking time to 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
The Best Double Chocolate Zucchini Bread Recipe
Double Chocolate Zucchini Bread Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon espresso powder optional
- 2 large eggs
- 1/3 cup vegetable oil or melted coconut oil
- 1/4 cup greek yogurt or sourcream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini about 2 medium zucchinis ( no need to blot)
- 1 cup semisweet chocolate chips
- 3/4 cup chopped dark chocolate or more semi sweet chocolate chips more for topping
Instructions
- Preheat your oven to 350°F. Grease a 8.5-4.5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon espresso powder, 1/2 teaspoon salt
- In a large bowl, whisk the eggs, the vegetable oil, greek yogurt, granulated sugar, and vanilla extract, and mix until smooth and well combined.2 large eggs, 1/3 cup vegetable oil, 1/4 cup greek yogurt, 1 cup granulated sugar, 2 teaspoons vanilla extract
- Stir in the shredded zucchini until combined.2 cups shredded zucchini
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the batter.1 cup semisweet chocolate chips
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Top with with the dark chocolate chunks.3/4 cup chopped dark chocolate or more semi sweet chocolate chips
- Bake for 60-70minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, but not wet. The top should look set and slightly cracked.
- Allow the zucchini bread to cool in the pan for about 15 minutes, then use the parchment paper overhang to lift it out and place it on a wire rack to cool completely.
- Slice and enjoy your extra chocolatey, extra fudgy double chocolate zucchini bread!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you enjoyed this double chocolate zucchini bread recipe, make sure to pin it for later!
