Chocolate Zucchini Bread

Chocolate lovers will thank you when you take a traditional zucchini bread and turn it into this amazingly moist chocolate zucchini bread.

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Chocolate is often partnered with zucchini because they taste heavenly together, and this chocolate zucchini bread proves it. Moist and rich, it is the perfect, mouth-watering option for a snack.

Chocolate Zucchini Bread Ingredients

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Combining the rich and indulgent flavor of chocolate with the slightly savory taste of zucchini, this recipe creates a unique and mouthwatering taste experience.

The chocolate acts as the perfect complement to the subtle taste of the zucchini, resulting in a perfectly balanced flavor.

You’ll need:

• 1 cup of all-purpose flour
• ½ cup of unsweetened cocoa powder
• ½ teaspoon of baking soda
• ½ teaspoon of baking powder
• ½ teaspoon of salt
• ½ cup of light brown sugar
• ¼ cup of white sugar
• 2 large eggs, room temperature
• 4 tablespoons of unsalted butter, softened
• ¼ cup of canola oil
• 1 teaspoon of vanilla extract
• 1½ cups of shredded zucchini, packed
• 1 cup of semi-sweet chocolate chips

Substitutions And Additions

BUTTER: You can replace the butter and oil with unsweetened applesauce.

NUTS OR RAISINS: Try walnuts or raisins mixed into the batter for another option to take your chocolate zucchini bread to the next level.

FRUIT: Apples, blueberries, bananas, or carrots could be added to the bread for an even fresher flavor.

How To Make This Chocolate Zucchini Bread Recipe

Whip up this easy quick bread batter before baking in a loaf pan and enjoying a slice.

STEP ONE: Add all dry ingredients together in a medium bowl (except the chocolate chips) and stir well.

STEP TWO: Take the eggs, butter, oil, and vanilla and beat on medium in a large mixing bowl until combined (about 1 minute).

STEP THREE: Add the shredded zucchini and mix again using beaters for just 10 seconds.

STEP FOUR: Add the dry ingredients to the wet ingredients and stir until just combined (don’t overmix).

STEP FIVE: Add the chocolate chips (reserving some to sprinkle on top of the loaf) and stir into the dough.

STEP SIX: Add the batter to an 8×4 loaf pan lined with parchment paper or lightly greased.

STEP SEVEN: Sprinkle the remaining chocolate chips over the top of the loaf and bake in the oven for 50 minutes at 350°F.

STEP EIGHT: Remove from the oven and allow the baked loaf to rest for 5 minutes in the baking tin.

STEP NINE: Remove from the loaf pan and allow to cool on a wire rack. Cool completely before cutting into the loaf.

How To Serve This Chocolate Zucchini Loaf

Serve slices of this easy chocolate zucchini bread recipe either warm or cold. Spread a bit of butter on the bread and enjoy with a cup of tea for a snack.

This is a great after-school snack for the kids, delicious, and a perfect way to sneak in those extra veggies. I bet they will soon vote it the best-ever zucchini bread recipe!

You could also serve this double chocolate zucchini bread with one of our cold drinks on the side. Our iced tea, raspberry iced tea, sweet peach iced tea, or southern strawberry sweet tea are all tasty choices.

A loaf cake is a favorite way to use up your extra fruits and veggies and is perfect to have on hand for a quick breakfast or snack. We have plenty of options you can try, including our original zucchini bread as well as our banana bread.

If you have even more zucchini, here are a few other zucchini recipes to help you out. Try our zucchini noodles or our zucchini mushroom chicken for a couple of main course choices.

MORE CHOCOLATE RECIPES

Muffins

Double Chocolate Muffin Recipe

Cookie Recipes

Orange Chocolate Chip Cookies

Storing This Double Chocolate Zucchini Bread

Here are a few tips for making this bread ahead and storing it for later.

ON THE COUNTER: If you manage not to eat the entire loaf of this delicious zucchini bread in one sitting, it can be stored at room temperature in an airtight container for up to 5 days. Place a piece of paper towel underneath to soak up any extra moisture.

IN THE FREEZER: This rich chocolate zucchini bread freezes well for up to 3 months. Once cooled, completely wrap it in plastic wrap and then again with foil before putting it into the freezer.

MAKE-AHEAD: I always double or triple my recipe and freeze the extra loaves to give as gifts over the holidays. It’s lovely to have baked goods with garden-grown veggies in the middle of the colder months.

This chocolatey quick bread filled with zucchini is a great way to use up the extra zucchini in your garden this year. The rich chocolate flavor is a decadent addition to classic zucchini bread. Double or triple your batch of this sweet chocolate zucchini bread to freeze, or give a loaf of zucchini bread as a gift.

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Chocolate Zucchini Bread

5 from 12 votes

Chocolate lovers will thank you when you take a traditional zucchini bread and turn it into this amazingly moist chocolate zucchini bread.

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8

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Ingredients

  

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• 1 cup all-purpose flour
• ½ cup unsweetened cocoa
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup light brown sugar
• ¼ cup white sugar
• 2 large eggs, room temperature
• 4 tablespoons unsalted butter, softened
• ¼ cup canola oil
• 1 teaspoon vanilla extract
• 1½ cups shredded zucchini, packed
• 1 cup semi-sweet chocolate chips

Instructions

 

• Preheat the oven to 350°F.
• Add all dry ingredients together in a medium mixing bowl (except chocolate chips) and stir well.
• Take the eggs, butter, oil, and vanilla and beat on medium in a large mixing bowl until combined (about 1 minute).
• Add the shredded zucchini and mix again using beaters for just 10 seconds.
• Add the dry ingredients to the wet ingredients and stir until just combined (don’t overmix).
• Add the chocolate chips (reserving some to sprinkle on top of the loaf) and stir into the dough.
• Add to a lightly greased 8×4 loaf pan.
• Sprinkle remaining chocolate chips over the top of the loaf and bake in the oven for 50 minutes.
• Remove from the oven and allow to rest for 5 minutes in the baking tin.
• Remove from the loaf pan and allow to cool on a cooling rack. Cool completely before cutting into the loaf.

Video

Notes

• If you have an abundance of zucchini, you can either use a box grater or the grating attachment on your food processor to process large batches quickly. Freeze any extra in 2-cup portions and use for more zucchini bread in the future.
• When slicing, don’t use an overly serrated knife. Make sure to clean the blade between each slice.
• This can also be made as muffins by adjusting your bake time to only 18 to 24 minutes (depending on the oven).

Nutrition

Calories: 411kcal | Carbohydrates: 48g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 242mg | Potassium: 350mg | Fiber: 4g | Sugar: 29g | Vitamin A: 300IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 3mg

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