Looking for a delicious way to sneak veggies into dessert? Double Chocolate Zucchini Bread is the answer you didn’t know you needed. This ultra-moist, rich, and fudgy treat is perfect for breakfast, snacking, or dessert without compromising flavor or nutrition.
Hi there! I’m Michael, the culinary creator behind FoodyDish.com. With years of recipe development and food styling under my belt, I love transforming everyday ingredients into showstopping meals. Today’s recipe brings together the richness of chocolate and the moisture of zucchini in a harmonious, unforgettable loaf. Stick around for key ingredient tips, step-by-step instructions, smart substitutions, and all the tricks you need to bake the perfect Double Chocolate Zucchini Bread.
Why This Double Chocolate Zucchini Bread Recipe Works
- Uses pantry staples you likely already have.
- Incorporates vegetables without compromising taste.
- Moist, rich, and fudgy texture that stays fresh for days.
- Customizable for gluten-free or dairy-free needs.
- Great make-ahead treat for breakfasts, brunches, or gifts.
Choosing the Right Ingredients for Double Chocolate Zucchini Bread
Best Ingredients for This Recipe
- Zucchini: Adds moisture and texture without dominating flavor.
- Cocoa Powder: Dutch-processed for deep flavor.
- Chocolate Chips: Semi-sweet or dark chips boost richness.
- All-Purpose Flour: For structure (can sub for gluten-free blend).
- Greek Yogurt or Buttermilk: Adds tang and tenderness.
Buying Tips
- Choose firm, small-to-medium zucchini they’re less watery and more flavorful.
- Look for unsweetened cocoa powder with rich color and aroma.
Substitutions
- Dairy-free? Use almond or oat milk and coconut yogurt.
- Gluten-free? Substitute 1:1 GF baking flour with xanthan gum.
- No eggs? Try flax eggs or mashed banana for binding.
Ingredients & Prep for Double Chocolate Zucchini Bread
Zucchini Prep Essentials
- Wash and grate zucchini finely (skin on).
- Do NOT squeeze the moisture out this keeps the bread moist.
Dry & Wet Mix Beams
| Dry Ingredients | Amount |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsweetened cocoa powder | ½ cup |
| Baking soda | 1 tsp |
| Baking powder | ½ tsp |
| Salt | ½ tsp |
| Cinnamon (optional) | ½ tsp |
| Wet Ingredients | Amount |
|---|---|
| Eggs | 2 large |
| Granulated sugar | ½ cup |
| Brown sugar | ¼ cup |
| Greek yogurt | ½ cup |
| Vegetable oil | ¼ cup |
| Vanilla extract | 1 tsp |
| Grated zucchini | 1 ½ cups |
| Chocolate chips (fold-in) | ¾ cup |
Step-by-Step Cooking Instructions for Double Chocolate Zucchini Bread
Pre-Cooking Prep for Double Chocolate Zucchini Bread
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
- Grate zucchini (no need to peel), set aside.
Cooking Method for Double Chocolate Zucchini Bread
- In a large bowl, whisk together all dry ingredients.
- In another bowl, beat the eggs and sugars until fluffy.
- Mix in yogurt, oil, vanilla, and grated zucchini.
- Combine wet and dry mixtures do not overmix.
- Fold in chocolate chips.
- Pour batter into loaf pan and smooth the top.
Doneness Check for Double Chocolate Zucchini Bread
- Bake for 50–60 minutes.
- Insert a toothpick it should come out with a few moist crumbs, not wet batter.
Resting for Double Chocolate Zucchini Bread
- Cool in the pan for 10 minutes.
- Transfer to a wire rack and cool completely before slicing.
Pro Tips for Perfect Double Chocolate Zucchini Bread
Avoiding Dry Bread
- Don’t overbake start checking at 50 minutes.
- Keep zucchini moisture for that tender texture.
Tool Recommendations
- Box grater or food processor for easy shredding.
- 9×5 loaf pan and rubber spatula.
- Oven thermometer to ensure accurate baking temp.
Storage & Reheating
- Store in an airtight container for 3–4 days.
- Freeze slices individually wrapped for up to 3 months.
- Reheat in microwave for 15 seconds for gooey chocolate effect.
Flavor Variations for Double Chocolate Zucchini Bread
Spicy Twist
Add ¼ tsp cayenne pepper or a few dashes of chili powder for a Mexican chocolate vibe.
Keto/Paleo
Use almond flour (1 ¾ cups), erythritol-based sweeteners, and coconut oil.
Global Flavors
| Region | Flavor Add-In |
|---|---|
| Middle East | Cardamom and orange zest |
| Asia | Matcha and white chocolate chips |
| Mediterranean | Chopped dates and olive oil |
Serving Suggestions for Double Chocolate Zucchini Bread
- Breakfast: With a dollop of Greek yogurt and berries.
- Snack: With almond butter or a drizzle of honey.
- Dessert: Topped with dairy-free whipped cream or coconut cream.
Pair with:
- Herbal teas like mint or rooibos.
- Cold brew coffee or oat milk lattes.
FAQs for Double Chocolate Zucchini Bread
Can I use frozen zucchini?
Yes, thaw and drain excess water, but don’t squeeze completely dry.
Can I reduce sugar?
Yes, reduce by ¼ cup or use natural sweeteners like coconut sugar.
Is it safe for kids or pregnant women?
Absolutely it’s alcohol-free, pork-free, and packed with veggie goodness.
Can I make this as muffins?
Yes! Bake at 350°F for 18–22 minutes in muffin tins.
Conclusion
Ready to indulge in chocolatey goodness that also sneaks in veggies? Fire up your oven and try this Double Chocolate Zucchini Bread tonight! You’ll join thousands of home bakers who’ve made this a staple in their kitchens.
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Double Chocolate Zucchini Bread: Rich, Moist, and Unforgettable
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Rich, moist, and fudgy, this Double Chocolate Zucchini Bread combines healthy zucchini with bold cocoa and melty chocolate chips.
Ingredients
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp cinnamon
2 large eggs
½ cup granulated sugar
¼ cup brown sugar
½ cup Greek yogurt
¼ cup vegetable oil
1 tsp vanilla extract
1 ½ cups grated zucchini
¾ cup semi-sweet chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Whisk dry ingredients in one bowl.
3. Beat eggs and sugars in another bowl, then stir in yogurt, oil, vanilla, and zucchini.
4. Combine both mixtures and fold in chocolate chips.
5. Pour into loaf pan and smooth the top.
6. Bake 50–60 minutes until a toothpick comes out with moist crumbs.
7. Cool in pan 10 minutes, then transfer to wire rack.
8. Slice and serve.
Notes
Do not squeeze the grated zucchini.
Store leftovers in an airtight container for 3–4 days or freeze for up to 3 months.
For extra richness, add a handful of chopped walnuts.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Double Chocolate Zucchini Bread, Chocolate Bread, Healthy Baking