Double Chocolate Zucchini Bread

10 slices
1 hr 5 min

This is the BEST Double Chocolate Zucchini Bread! It is moist and chocolaty thanks to two forms of chocolate. You would never know that it is full of zucchini too! A slice of this bread is the perfect afternoon snack.

We all have a place in our hearts (and our stomachs) for freshly baked zucchini bread. It’s moist, flavorful, and quite frankly delicious. I think we’d all agree that it is even more delicious with chocolate. You would never know that this double chocolate zucchini bread is full of vegetables. It tastes just like chocolate cake!


The rich chocolate flavor dominates thanks to dark cocoa powder and decadent semi-sweet chocolate chunks throughout. This bread is fantastic for breakfast, as a snack with coffee, or as a healthier option for dessert.


Ingredients and Substitutions

  • All-Purpose Flour
  • Unsweetened Cocoa Powder – Do not use Dutch-process cocoa powder in this recipe. It will not react properly with the baking soda.
  • Baking Soda
  • Salt
  • Eggs – At room temperature.
  • Avocado OilOther oil alternatives include melted coconut oil and canola oil.
  • Brown Sugar – Ultimately, light or dark brown sugar works well in this recipe. The slight molasses flavor in brown sugar compliments the cocoa flavors in this bread. In addition, it helps with moisture because it is naturally moist.
  • Pure Vanilla Extract
  • Shredded Zucchini – For best results, use a box grater to shred the zucchini. Place it onto a layer of paper towels to absorb some of the liquid.
  • Semi-Sweet Chocolate Chunks – Or semi-sweet chocolate chips.


How to Make Double Chocolate Zucchini Bread


Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with cooking spray, set aside.

In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt.


In a large bowl, whisk together the eggs, avocado oil, yogurt, brown sugar, and vanilla extract until combined.

Pour the dry ingredients into the wet ingredients. Stir everything until combined, do not overmix.


Stir in the shredded zucchini until incorporated. Finally, stir in the semi-sweet chocolate chunks.


Pour the batter into the prepared pan and smooth it into an even layer. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.


Allow the bread to cool for about 15 minutes. Run a paring knife along the edges of the bread and carefully remove the loaf from the pan. Transfer the bread to a cooling rack. Allow it to cool before slicing.


Tips for Success


The key to the best quick bread is minimal mixing. It’s vital for the rise and texture of the bread. Whisk and stir by hand for the best results. Do not overmix!


Place the shredded zucchini onto a couple of paper towels to absorb some (not all) of the excess liquid. Pack the zucchini into the cups when measuring.


Sift the cocoa powder prior to adding it in with the other ingredients. Cocoa powder has a tendency to clump up, which is very difficult to fix once it has been mixed into the batter.


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Frequently Asked Questions


How should I store chocolate zucchini bread? Store the bread in an airtight container or wrap the loaf in plastic wrap. The best way to keep zucchini bread fresh is to make sure it is tightly wrapped and free of outside air. Store at room temperature for up to 4 days, or in the refrigerator for up to a week. *I enjoy storing the bread already sliced for easy access.

Can I freeze zucchini bread? Absolutely! Quick bread freezes well. Wrap the loaf in plastic wrap and then foil. If desired, using a permanent marker, mark the foil with the name and date made. Freeze for up to 2 months. Allow the bread to thaw completely before slicing.

How should I thaw zucchini bread? Thaw the bread on the counter at room temperature or in the refrigerator. Wait to slice the loaf until it is completely thawed.

How do I shred zucchini for zucchini bread? The most effective way to shred zucchini is with a box grater. Do I need to peel the zucchini? There is no need to peel the zucchini prior to grating unless you desire to do so.


Double chocolate zucchini bread is good any time of the day. It is chocolaty, moist, and absolutely delicious. Perfect with coffee or a glass of cold milk, this moist zucchini bread recipe is one you will definitely want to make again and again!


DID YOU MAKE THIS RECIPE? Please leave a star rating and review on my website!

Double Chocolate Zucchini Bread

Recipe details

  • 10  slices
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
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Ingredients


  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder sifted
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs room temperature
  • 1/4 cup avocado oil
  • 1/4 cup Greek Yogurt
  • 3/4 cup light brown sugar packed
  • 1 tsp pure vanilla extract
  • 1 1/2 cups shredded zucchini packed
  • 1 cup semi-sweet chocolate chunks

Instructions


Preheat the oven to 350° F. Grease a 9-by-5-inch loaf pan with cooking spray, set aside.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, whisk together the eggs, avocado oil, yogurt, brown sugar, and vanilla extract until combined. Pour the dry ingredients into the wet ingredients. Stir everything until combined, do not overmix.
Stir in the shredded zucchini until combined. Finally, stir in the semi-sweet chocolate chunks.
Pour the batter into the prepared pan and smooth it into an even layer. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool for about 15 minutes. Run a paring knife along the edges of the bread and carefully remove the loaf from the pan. Transfer the bread to a cooling rack. Allow it to cool before slicing.
Store in an airtight container for up to 4 days, or up to one week in the refrigerator. To freeze, wrap the loaf in plastic wrap and then foil. Freeze for up to 2 months.

Tips

  • *Recipe adapted from Two Peas & Their Pod.
  • Tips:
  • Sift the cocoa powder prior to adding it in with the other ingredients. Cocoa powder has a tendency to clump up, which is very difficult to fix once it has been mixed into the batter.
  • Place the shredded zucchini onto a couple of paper towels to absorb some (not all) of the excess liquid. Pack the zucchini into the cups when measuring.

Katelyn | Sugary Logic
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Comments

  • Elaine Elaine on Sep 15, 2021

    Can I substitute any other oil besides avocado oil?

  • M1a27626794 M1a27626794 on Sep 16, 2021

    Can I substitute all purpose flour for almond flour?

    • Katelyn | Sugary Logic Katelyn | Sugary Logic on Sep 16, 2021

      I have not yet experimented with almond flour in this recipe. However, my experience in substituting almond flour for all-purpose flour within quickbread recipes has resulted in denser, shorter loaves. While you certainly can substitute the A.P. Flour with almond, it may result in a shorter and/or denser loaf.

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