The Best Double Chocolate Zucchini Bread Recipe

If you’ve been looking for chocolate zucchini bread recipes that actually taste deeply chocolaty instead of just lightly cocoa-flavored, this is the one I make again and again. It’s rich, moist, tender, and packed with melty chocolate chips in every bite. The zucchini practically disappears into the batter, but it works its magic by keeping the loaf unbelievably soft and fudgy.

I love this recipe because it feels like the perfect middle ground between a cozy quick bread and an indulgent chocolate treat. You get that homemade, sliceable loaf shape, but the flavor is closer to a really good chocolate snack cake. And if you’ve got extra zucchini on the counter, this is one of the most delicious ways to use it up.

The best part is that you don’t need anything fancy to make it. A couple of bowls, a loaf pan, and a handful of pantry staples are all it takes. Whether you bake it for breakfast, an afternoon coffee break, or a simple dessert, I think you’re going to fall in love with this double chocolate zucchini bread just like I did.

Quick Recipe Info Card

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 70 minutes
• Servings: 10 slices
• Difficulty: Easy

Why You’ll Love It

• Deep, rich chocolate flavor from both cocoa powder and chocolate chips.
• Super moist texture thanks to freshly shredded zucchini.
• A great way to use up summer zucchini without making another savory side dish.
• Easy to mix by hand—no mixer required.
• Works beautifully as breakfast, snack, or dessert.
• Freezes well, so you can save slices for later.
• The zucchini is subtle, making it perfect for picky eaters too.

Nutritional Benefits and Adaptable Variations

• Zucchini adds moisture naturally, which helps keep the loaf tender without needing excessive fat.
• Cocoa powder contributes antioxidants and gives the bread its bold chocolate flavor.
• You can use whole wheat pastry flour for part of the all-purpose flour if you want a slightly heartier loaf.
• Swap sour cream for plain Greek yogurt for a similar tang and moisture boost.
• Use dark chocolate chips for a less sweet, more intense chocolate finish.
• Add chopped walnuts or pecans if you like a little crunch in your chocolate quick breads.
• Make it dairy-free by using a dairy-free yogurt or sour cream alternative and dairy-free chocolate chips.

Step-by-Step Instructions

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1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang on the long sides for easy lifting.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until everything is evenly combined and no cocoa lumps remain.
3. In a large bowl, whisk the eggs, vegetable oil, brown sugar, granulated sugar, sour cream, and vanilla until smooth and glossy.
4. Stir in the shredded zucchini. If your zucchini is extremely wet, gently blot it first, but don’t squeeze out all the moisture.
5. Add the dry ingredients to the wet ingredients and stir just until you no longer see dry streaks of flour.
6. Fold in 1 cup of chocolate chips. The batter will be thick, and that’s exactly what you want.
7. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle the remaining 2 tablespoons of chocolate chips over the surface.
8. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. If the top starts getting too dark, loosely tent it with foil during the last 10 minutes.
9. Let the bread cool in the pan for 15 minutes, then lift it out and cool completely on a wire rack before slicing. This helps the crumb set and keeps the slices neat.

Nutrition Information

Nutrition values are estimates and can vary based on the exact ingredients and brands you use.

Storage & Make-Ahead Tips

Once the bread is fully cooled, store it tightly wrapped or in an airtight container at room temperature for up to 3 days. If your kitchen is especially warm, you can refrigerate it for up to 5 days, though I recommend bringing slices to room temperature before serving for the best texture.

This loaf freezes very well. Wrap the whole loaf or individual slices tightly in plastic wrap and then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

You can also shred the zucchini a day ahead and refrigerate it in a covered container. Just give it a quick blot before adding it to the batter if it releases extra liquid.

FAQ

1. Do I need to peel the zucchini first?
No, you don’t need to peel it. The skin is thin and softens as the bread bakes, and those tiny green flecks look beautiful in the dark chocolate crumb.

2. Should I squeeze all the water out of the zucchini?
Not usually. If it seems extremely wet, blot it lightly, but leaving some moisture in the zucchini helps create a soft, moist loaf.

3. Can I make this into muffins instead of a loaf?
Yes. Divide the batter into a lined muffin pan and bake at 350°F for about 18 to 24 minutes, checking for doneness with a toothpick.

4. Why did my chocolate zucchini bread sink in the middle?
This can happen if it was underbaked, if the oven runs cool, or if the batter was overmixed. Make sure the center is set and a toothpick comes out with moist crumbs, not wet batter.

5. Can I use frozen zucchini?
Yes, but thaw it first and blot away excess liquid. Frozen zucchini tends to be wetter and softer than fresh, so use it carefully to avoid a too-wet batter.

The Best Double Chocolate Zucchini Bread

A rich, moist double chocolate zucchini bread with cocoa powder, shredded zucchini, and plenty of chocolate chips.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10 slices

Calories 304 kcal

Equipment

• 1 9x5-inch loaf pan
• 2 mixing bowls 1 medium and 1 large
• 1 Whisk
• 1 spatula
• 1 box grater for shredding zucchini
• 1 wire rack for cooling

Ingredients

  

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon

Wet Ingredients

• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup light brown sugar packed
• 1/2 cup granulated sugar
• 1/3 cup sour cream
• 1 teaspoon vanilla extract

Add-Ins

• 1 1/2 cups zucchini shredded and lightly packed
• 1 cup semisweet chocolate chips
• 2 tablespoons semisweet chocolate chips for the top

Instructions

 

• Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until evenly combined.
• In a large bowl, whisk the eggs, vegetable oil, brown sugar, granulated sugar, sour cream, and vanilla until smooth.
• Stir in the shredded zucchini. If the zucchini is very wet, blot it lightly first but do not squeeze it completely dry.
• Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain.
• Fold in 1 cup of chocolate chips. The batter will be thick.
• Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle the remaining 2 tablespoons of chocolate chips over the surface.
• Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Loosely tent with foil near the end if the top darkens too quickly.
• Cool the bread in the pan for 15 minutes, then lift it out and cool completely on a wire rack before slicing.

Notes

Use the large holes of a box grater for the zucchini. Blot very wet zucchini lightly, but do not squeeze it dry. Do not overmix the batter. Tent the loaf with foil if the top gets too dark before the center is done. Cool completely for the neatest slices.