Go Back
To make this yummy bread, gather these key ingredients: - 1 ½ cups all-purpose flour - ½ cup unsweetened cocoa powder - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - ½ cup granulated sugar - ½ cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - ¾ cup vegetable oil - 1 ½ cups grated zucchini (about 1 medium zucchini) - 1 cup chocolate chips (semi-sweet or dark) These ingredients create a rich and moist loaf. The cocoa powder gives it that deep chocolate taste. The zucchini adds moisture and a hidden veggie twist. You can add extra ingredients to boost the flavor of your bread: - ½ cup chopped walnuts (optional) Adding walnuts gives a nice crunch. They also add a nutty flavor that complements the chocolate. If you have allergies, you can make some easy swaps: - Use gluten-free flour instead of all-purpose flour. - Replace eggs with flaxseed meal mixed with water. - Swap vegetable oil with applesauce for a lighter option. These substitutions help you enjoy the bread while catering to dietary needs. Just be sure to adjust cooking times if needed. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This ensures even baking. Next, take a 9x5-inch loaf pan. You can grease it or line it with parchment paper. Lining makes it easy to remove the bread later. In a medium bowl, grab your flour, cocoa powder, baking soda, baking powder, and salt. Whisk them together until they blend well. This step is important as it helps create a smooth batter. Set this bowl aside for now. Now, in a large mixing bowl, add granulated sugar, brown sugar, eggs, and vanilla extract. Whisk these ingredients until the mixture becomes smooth. This should take about a minute. Then, slowly pour in the vegetable oil. Keep whisking until everything is well mixed. Take your grated zucchini and fold it into the wet mixture. Use a spatula to mix gently. This adds moisture and flavor. Next, slowly add the dry ingredients. Stir carefully until just combined. Be sure not to overmix. Finally, fold in the chocolate chips and walnuts if you like them. Pour the batter into your prepared loaf pan. Spread it evenly with a spatula. Place it in the oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your bread is ready. Let it cool in the pan for about 10 minutes before transferring it to a wire rack. Enjoy the lovely aroma as it cools! Overmixing can ruin your bread. When you mix the wet and dry ingredients, do it gently. Stir until you see no dry flour. Lumps are okay; they help keep the bread soft. If you mix too much, the bread becomes tough. Trust me, it’s better to stop early than to mix too long. Zucchini is the secret to moist bread. Grate your zucchini finely to mix well. Do not squeeze out the water. The moisture from the zucchini adds a nice texture. If you do not use enough, your bread will dry out. Aim for 1 ½ cups of grated zucchini for best results. Baking time is key. Keep an eye on the bread as it cooks. Every oven is different, so check at 50 minutes. Insert a toothpick in the center. If it comes out clean, it's done. If it’s wet, bake for a few more minutes. Let it cool in the pan for 10 minutes before moving it. This helps it set and makes it easier to slice. Pro Tips Use Fresh Zucchini: For the best flavor and moisture, use fresh, firm zucchini. Older zucchini can be watery and less flavorful. Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense bread. Cool Before Slicing: Allow the bread to cool completely before slicing to prevent it from falling apart and to enhance the flavors. Storage Tips: Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage. {{image_2}} You can switch up the nuts in this recipe. Try using pecans or almonds instead of walnuts. You can also skip the nuts if you prefer a nut-free option. This bread still tastes great without them. If you use nuts, chop them into small pieces to mix in easily. They add a nice crunch. Feel free to mix up the chocolate! You can use milk chocolate for a sweeter taste. Dark chocolate adds a rich flavor that many people love. You can even use white chocolate for a fun twist. Just make sure to adjust the sugar if you use sweeter chocolate. Each type changes the taste and texture a bit, so have fun experimenting. To make this bread gluten-free, swap the all-purpose flour for a gluten-free blend. Look for a blend that has xanthan gum to help with texture. The result will still be soft and moist. Just follow the same mixing and baking steps. You'll enjoy a delicious treat that fits your needs. To keep your double chocolate zucchini bread fresh, wrap it tightly. Use plastic wrap or foil to cover it well. Store it at room temperature for up to three days. If you want it to last longer, place it in the fridge. This will help it stay moist and tasty. If you have more than you can eat, freeze it! First, let the bread cool completely. Then, slice it into pieces for easy serving. Wrap each slice in plastic wrap, then place them in a freezer bag. This way, you can enjoy a slice anytime. It can last up to three months in the freezer. When you're ready to eat your frozen bread, take a slice out of the freezer. You can let it thaw at room temperature for a bit. For a warm treat, use the microwave. Heat it for about 20-30 seconds. If you want a crispy crust, pop it in the oven at 350°F for 10 minutes. Enjoy your delicious, warm bread! Yes, you can use frozen zucchini for this recipe. Just make sure to thaw and drain it well. Excess water can make your bread soggy. Frozen zucchini works just as well as fresh zucchini. It keeps the bread moist and adds great flavor. Double chocolate zucchini bread stays fresh for about 3 to 4 days at room temperature. Store it in an airtight container to keep it moist. You can also refrigerate it to extend the shelf life up to a week. If you want to save it longer, freeze it. Yes, you can make this recipe vegan. Substitute eggs with flax eggs. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg. Replace the vegetable oil with applesauce or a plant-based oil. Also, check the chocolate chips to ensure they are dairy-free. You can serve this bread with many tasty options. A dollop of whipped cream adds a nice touch. Vanilla ice cream pairs well for a sweet treat. You can also enjoy it with a cup of coffee or tea. For extra fun, try spreading some nut butter on top! This article covered essential elements for making delicious double chocolate zucchini bread. We looked at key ingredients and how to mix them well. You learned tips for baking and storing leftovers. Vary the recipe with nuts or different chocolates for fun. Enjoying this treat is simple if you follow these steps. Your friends and family will love your baking. Now, get started, and enjoy every slice!

Double Chocolate Zucchini Bread

A moist and delicious zucchini bread packed with chocolate flavor and a hint of sweetness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups granulated sugar
  • 0.5 cups brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.75 cups vegetable oil
  • 1.5 cups grated zucchini
  • 1 cups chocolate chips
  • 0.5 cups chopped walnuts (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, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until combined. Set aside.
  • In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and well incorporated.
  • Gradually add the vegetable oil to the egg mixture, continuing to whisk until fully combined.
  • Fold the grated zucchini into the wet mixture until evenly distributed.
  • Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
  • Fold in the chocolate chips and walnuts (if using).
  • Pour the batter into the prepared loaf pan and spread it evenly.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • 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 the zucchini bread and serve it on a rustic wooden board, dusted with powdered sugar for an elegant touch. You can also add a dollop of whipped cream or a scoop of vanilla ice cream on the side for an indulgent treat.
Keyword bread, chocolate, dessert, zucchini