This double chocolate zucchini bread is moist, fudgy, and delicious. In the summertime, it’s my favorite way to satisfy a chocolate craving. It tastes just as decadent as a rich chocolate cake, but it’s made with healthier ingredients like whole wheat flour, maple syrup, and zucchini. Eating your vegetables has never tasted so good! Like my classic zucchini bread recipe, this recipe makes two loaves. They disappear pretty quickly in our house, but if you have extra, pop one loaf in the freezer for another day, or share it with a friend! They (and you) will love this chocolate zucchini bread.
Chocolate Zucchini Bread Ingredients
Here’s what you’ll need to make this double chocolate zucchini bread:
Flour – I use a mix of all-purpose flour and whole wheat flour. They give the bread a perfect moist crumb, plus a little whole grain power. Unsweetened cocoa powder – It adds rich chocolate flavor to the batter. Baking powder, baking soda, and eggs – They help the bread puff up as it bakes. Maple syrup – Many chocolate zucchini bread recipes call for granulated sugar or brown sugar. I sweeten mine with maple syrup instead. It adds a subtle caramel-like flavor that I love. Almond milk – For moisture. Oat milk, regular milk, and soy milk would all work well here too. Vegetable oil or coconut oil – For moisture and richness. Cinnamon, nutmeg, and vanilla extract – For warm depth of flavor. Zucchini – I grate mine on the largest holes of a box grater to get the best moist, zucchini-flecked texture! Chocolate chips – You’ll fold some into the batter to add fudginess to the inside of the loaf. Then, you’ll sprinkle more on top. And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Chocolate Zucchini Bread
This double chocolate zucchini bread recipe couldn’t be simpler to make! Here’s how it goes: First, whisk together the dry ingredients in one bowl and the wet ingredients in another. Add the dry ingredients to the wet ingredients, and gently stir to combine.
Fold in the chocolate chips. Look how chocolatey that batter is!!
Pour the batter into two greased loaf pans. Bake at 350°F until a toothpick inserted into the center of the loaves comes out clean. Place the pans on a wire rack, and allow the loaves to cool in the pan before digging in. So easy!
Chocolate Zucchini Bread Recipe Tips
Be careful not to overmix! As with all baking recipes that use wheat flour, overmixing the batter will make the bread dense. Stir until everything is just combined to get soft, moist, and puffy loaves. Bake once, eat twice. This recipe makes two loaves of quick bread. They’ll keep well in an airtight container at room temperature for up to 3 days, but they also freeze perfectly. I like to enjoy one right away and slice and freeze the other. To thaw a slice, let it sit out at room temperature for an hour or so, or pop it in the microwave for around 30 seconds. Try changing it up! Swap half the chocolate chips for chopped walnuts, pecans, or dried tart cherries. Or, if you have it on hand, use yellow squash in place of the zucchini. Let me know what variations you try!
Do you squeeze out the liquid from zucchini for bread?
Nope! While some zucchini bread recipes might ask you to squeeze out the zucchini’s excess moisture, I never will. Zucchini’s magic is that it makes baked goods super moist. We want all the moisture inside it to go into the bread! Simply grate the zucchini on the large holes of a box grater and add it straight to the batter.
More Zucchini Recipes to Try
If you love this chocolate zucchini bread, try one of these delicious zucchini recipes next:
Zucchini Bread Chocolate Zucchini Cake Zucchini Muffins Zucchini Brownies Or any of these 30 Best Zucchini Recipes!
