I’ll never forget the first time I made Double Chocolate Zucchini Bread – my skeptical nephew devoured three slices before realizing there were vegetables in it! This magical loaf combines the rich decadence of chocolate with the sneaky goodness of zucchini, creating something so moist you’ll swear it’s fudgy brownie batter baked into bread form. My secret? Grated zucchini keeps every bite impossibly tender while you enjoy that deep chocolate flavor. Trust me, even veggie-haters won’t be able to resist this treat. What looks like an ordinary chocolate bread hides a garden’s worth of goodness inside its delicious crumb.
Why You’ll Love This Double Chocolate Zucchini Bread
Let me tell you why this loaf disappears faster than I can bake it in my house:
- Sinfully moist texture – The zucchini works magic, keeping every bite tender for days (if it lasts that long!)
- Sneaky veggie boost – Shhh…no one needs to know they’re eating their greens with all that chocolatey goodness
- Double chocolate decadence – Cocoa powder AND melty chocolate chips? Yes please!
- Perfect balance – Not too sweet, not too heavy – just right with that subtle earthy note from the zucchini
- Easy to make – One bowl, no fancy techniques – my kind of baking!
I love how this recipe turns humble ingredients into something special enough for company yet casual enough for afternoon snacks with milk.
Ingredients for Double Chocolate Zucchini Bread
Grab these simple ingredients – chances are you’ve got most in your pantry already! Here’s what makes my favorite chocolate zucchini bread so irresistible:
- 1 1/2 cups all-purpose flour – Spoon and level it, don’t scoop!
- 1/2 cup cocoa powder – Use the good stuff – it makes all the difference
- 1 tsp baking soda – Fresh is best for proper rise
- 1/2 tsp salt – Just enough to balance the sweetness
- 1/2 cup vegetable oil – I use canola, but any neutral oil works
- 1/2 cup granulated sugar – For that perfect sweetness
- 1/2 cup packed brown sugar – Pack it tight for maximum molasses flavor
- 2 large eggs – Room temperature blends smoother
- 1 tsp vanilla extract – The real stuff, please
- 1 1/2 cups grated zucchini – Unpeeled, with excess moisture squeezed out
- 1/2 cup chocolate chips – I’m partial to semi-sweet, but go wild!
See? Nothing fancy – just honest ingredients that transform into something magical. Now let’s get baking!
How to Make Double Chocolate Zucchini Bread
Okay, ready for the fun part? Making this chocolate zucchini bread couldn’t be simpler – I promise! Follow these steps, and you’ll be sinking your teeth into chocolatey goodness before you know it.
Preparing the Batter
First things first – preheat that oven to 350°F (175°C) and grease your loaf pan. I like to use butter or baking spray with flour – trust me, you don’t want to lose any precious bread to sticking!
Now, grab two bowls – one for dry ingredients, one for wet. In the first bowl, whisk together the flour, cocoa powder, baking soda, and salt. Take your time here – we want those dry ingredients really well combined with no stubborn cocoa lumps hiding in the corners.
In the second bowl, whisk together the oil, both sugars, eggs, and vanilla until smooth. This is where the magic starts! The mixture should look glossy and thick – if it separates a bit, don’t panic, just keep whisking. Now the secret step: fold in your grated zucchini. I like to squeeze out excess moisture with my hands first (saves you from soggy bread later).
Gently add the dry ingredients to the wet mixture in three additions, stirring just until combined after each. Overmixing is the enemy here – a few flour streaks are okay! Finally, stir in those glorious chocolate chips. The batter will be thick and luscious – just begging to be baked.
Baking and Cooling
Pour that beautiful batter into your prepared pan and smooth the top. Into the oven it goes for 50-60 minutes. Here’s my golden rule: start checking at 50 minutes by inserting a toothpick near the center. You want moist crumbs clinging to it, not wet batter. If it comes out clean, you’ve gone too far!
The bread will pull away slightly from the pan edges when done. Let it cool in the pan for 10 minutes – I know, it’s torture! Then transfer to a wire rack to cool completely. Seriously, resist cutting it warm unless you want crumbly slices everywhere. The wait is worth it, I promise!
Tips for Perfect Double Chocolate Zucchini Bread
After making this recipe more times than I can count, I’ve learned a few tricks to guarantee bakery-quality results every single time:
- Squeeze those zucchinis dry! I wrap grated zucchini in a clean kitchen towel and wring it out like I’m mad at it – removes just enough moisture without making the bread dry.
- Quality cocoa is non-negotiable – That cheap stuff tastes like dust compared to rich Dutch-process cocoa. Trust me, splurge on the good kind.
- Room temp eggs blend better – Cold eggs can make your batter separate. I leave mine on the counter while prepping other ingredients.
- Don’t skip the cooling time – I know it’s tempting, but cutting warm bread leads to crumbly disasters. Wait at least an hour if you can!
Follow these simple tricks, and you’ll have everyone begging for your secret recipe!
Variations for Double Chocolate Zucchini Bread
Oh, the possibilities! Once you’ve mastered the basic recipe, try these fun twists that make this bread your own. My family can’t decide which version they love most!
For nut lovers, toss in 1/2 cup chopped walnuts or pecans – the crunch against that fudgy texture is heavenly. Feeling fancy? Swap the chocolate chips for white chocolate chunks or go bold with dark chocolate chunks for serious cocoa punch. I sometimes add 1 tsp espresso powder to deepen the chocolate flavor (don’t worry – it won’t taste like coffee!).
During the holidays, I mix in 1/2 cup dried cranberries and 1/2 tsp cinnamon for a festive twist. And when I’m feeling extra indulgent? A peanut butter swirl makes this bread downright dangerous!
Serving and Storing Double Chocolate Zucchini Bread
Here’s how I serve this beauty to make everyone’s eyes light up! Warm slices are irresistible – just pop them in the microwave for 10 seconds and watch those chocolate chips go gloriously melty. My favorite way? Topped with a scoop of vanilla ice cream that slowly melts into all those chocolatey crevices. Absolute heaven!
For storage, let the bread cool completely before wrapping tightly in plastic or storing in an airtight container. It keeps beautifully at room temperature for 3 days (if it lasts that long!). You can also freeze whole loaves or individual slices – just wrap them in plastic then foil. Thaw at room temperature whenever that chocolate craving hits!
Nutritional Information
Here’s the scoop on nutrition per slice (but remember – exact numbers vary based on your ingredients!): About 220 calories with 10g fat, 30g carbs, and 2g fiber. Not bad for something that tastes this indulgent! The zucchini adds vitamins A and C, while those chocolate chips? Well…let’s call those happy little antioxidants.
Frequently Asked Questions
Can I make Double Chocolate Zucchini Bread gluten-free?
Absolutely! I’ve successfully made this with a 1:1 gluten-free flour blend instead of regular flour. Just be sure to use a blend that contains xanthan gum (most do these days). The texture comes out slightly more dense but still wonderfully moist. My gluten-sensitive niece actually prefers this version!
How long does Double Chocolate Zucchini Bread stay fresh?
Kept in an airtight container at room temperature, it stays delightfully moist for about 3 days. After that, it’s still tasty but starts losing that perfect texture. If your kitchen runs warm, you might want to store it in the fridge where it’ll keep for up to 5 days – just pop slices in the microwave for 10 seconds before eating to bring back that fresh-baked feel.
Can I freeze Double Chocolate Zucchini Bread?
Oh yes – freezing is my secret weapon! Wrap cooled loaf (or slices) tightly in plastic wrap, then foil. It’ll keep beautifully for up to 3 months. When cravings strike, thaw at room temperature or zap individual slices in the microwave. The chocolate chips might look a little dull after freezing, but the flavor stays perfect!
Print
Irresistible Double Chocolate Zucchini Bread Recipe
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hr 10 mins
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and rich bread combining chocolate and zucchini for a delicious treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F and grease a loaf pan.
- Whisk flour, cocoa powder, baking soda, and salt in a bowl.
- In another bowl, mix oil, sugars, eggs, and vanilla.
- Fold in zucchini and dry ingredients until combined.
- Stir in chocolate chips.
- Pour batter into the pan and bake for 50-60 minutes.
- Cool before slicing.
Notes
- Use fresh zucchini for best texture.
- Let bread cool completely to set.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
