View Gallery
1 photo
Alright, so you’re here for chocolate. Maybe you’re skeptical about the zucchini part. That’s fine. Honestly? That’s exactly how it should be. Because this loaf is going to sneak up on you—rich, fudgy, and so chocolatey you’ll forget it’s got a vegetable hiding inside.
But let’s be real, the zucchini is the secret MVP. It’s not there to make you feel healthy (though hey, bonus points), it’s there to make the bread stupidly moist. Like, can-you-even-call-this-a-loaf moist. And no, you won’t taste it. Not one bit.
Why This Recipe Works?
People go nuts for this one. Like, seriously. There’s a reason it’s been around since 2015 and still shows up on summer menus like clockwork. It’s not just chocolate. It’s double chocolate. Cocoa powder in the batter, chocolate chips melting into every bite—this is dessert masquerading as bread.
And the best part? You don’t need fancy skills. Two bowls, a whisk, and about ten minutes of actual work. The rest is just waiting for your kitchen to smell like a bakery.
One person said they don’t usually review recipes, but this one made them break the rule. Another said their zucchini-hating family devoured it without a clue. That’s the magic.
Zucchini: The Ultimate Baking Hack
If you’ve got a garden going wild with squash, this is your answer. You can only make zucchini casserole so many times before it starts to feel like a punishment.
But in baked goods? Zucchini is a total game-changer. It adds moisture—real, deep-down moisture—without any weird veggie taste. Think about carrot cake. Everyone loves it, right? Zucchini does the same thing, but better. It’s like nature’s version of applesauce, but even more effective.
And no, you don’t have to peel it. Seriously, just shred it and toss it in. If you’re worried about little ones spotting green flecks, go ahead and peel it. But honestly, most folks won’t notice unless you tell them.
Ingredients Needed for the Recipe
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup (41g) unsweetened natural cocoa powder (not Dutch-process)
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon espresso powder (trust me, it makes the chocolate pop)
- 3/4 cup (135g) semi-sweet chocolate chips (don’t skip these)
- 2 large eggs
- 1/4 cup (60ml) vegetable oil or melted coconut oil
- 1/3 cup (80g) plain Greek yogurt or sour cream
- 2/3 cup (135g) granulated sugar (you can bump it up if you like it sweeter)
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (180g) shredded zucchini (no blotting needed)
That’s it. Pretty straightforward. No weird ingredients, nothing you can’t find at a regular grocery store.
Oh, and if you’re wondering about the espresso powder—just get a small jar. It lasts forever and makes chocolate taste way more intense. Doesn’t make the bread taste like coffee. Promise.
How to Make Double Chocolate Zucchini Bread?
Prep the Pan and Oven
First, crank the oven to 350°F. Grease a 9×5-inch or 8×4-inch loaf pan—go for the smaller one if you want a taller, bakery-style loaf. Set it aside.
Mix the Dry Ingredients
In a big bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Then toss in the chocolate chips. Stir them in so they don’t sink later. Set this aside.
Whisk the Wet Stuff
In another bowl, combine the eggs, oil, yogurt, sugar, and vanilla. Whisk it all up until it’s smooth and a little frothy. No lumps. Pour this into the dry mix.
Bring It All Together
Gently fold the wet and dry ingredients together. Don’t overmix—just stir until there are no streaks of flour. Then, fold in the shredded zucchini. The batter will be thick. Like, really thick. That’s normal.
Bake It
Scrape the batter into your greased pan and smooth the top. Pop it in the oven. Around the 25-minute mark, loosely cover it with foil so the top doesn’t burn. Bake for 45–55 minutes. Start checking at 45. When a toothpick comes out clean or with just a few crumbs, it’s done.
Let it cool in the pan for an hour. Then, transfer it to a wire rack to cool completely. Slicing too early? Bad idea. It’ll taste good, sure, but the flavor really settles in once it’s cooled.
Can You Make Muffins or Cupcakes?
Yeah, totally. Turn it into muffins—bake at 425°F for 5 minutes, then drop the temp to 350°F and go another 14–15 minutes. Or make cupcakes at 350°F for about 20 minutes, then frost them with chocolate buttercream. Boom. Party-ready in no time.
It’s the same batter, just different shapes. Great for sharing, gifting, or hiding from your family.
Tips
Don’t skip the Greek yogurt. It adds tenderness and a little protein. Nonfat works just fine, but full-fat or sour cream are good swaps if that’s what you’ve got.
If you want a sweeter loaf, bump the sugar up to 3/4 cup. Some people like it that way. Others prefer it slightly less sweet—so you pick your side.
And seriously, don’t blot the zucchini. You want that moisture. It’s what makes the bread fudgy instead of dry. Just shred it and dump it in.
Freeze it? Absolutely. Wrap the cooled loaf tightly and toss it in the freezer for up to 3 months. Thaw it overnight in the fridge, then bring it to room temp. Still tastes fresh.
Oh, and if you’re feeling wild—double the recipe. Because one loaf never lasts. Ever. You’ll be staring at an empty pan wondering where it all went.
More Ways to Use Zucchini
If you’re on a zucchini kick, don’t stop here. Try zucchini muffins, cookies, or even a savory casserole if you need a break from sweets.
There’s also a chocolate zucchini cake with fudge frosting if you’re really going all in. Or zucchini biscuits for a savory twist. The options are endless once you get over the “vegetable in dessert” hump.
And hey, if you’re making this for someone who hates zucchini? Don’t tell them. Let them eat it, enjoy it, and then drop the truth bomb later. That’s half the fun.
Double Chocolate Zucchini Bread Recipe
Description
This Double Chocolate Zucchini Bread is a decadent, fudge-like quick bread that's incredibly moist and rich in chocolate flavor—yet packed with hidden zucchini! Shredded zucchini adds moisture without any detectable veggie taste, making this a perfect way to sneak in nutrition. Loaded with chocolate chips and deep cocoa flavor, it's a family-favorite dessert that's easy to make and freezes beautifully.
Ingredients
Instructions
-
Preheat oven to 350°F (177°C). Grease a 9x5-inch or 8x4-inch loaf pan with nonstick spray and set aside.An 8x4-inch pan yields a taller loaf.
-
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Stir in chocolate chips.
-
In a medium bowl, whisk eggs, oil, Greek yogurt, sugar, and vanilla until smooth.
-
Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Fold in the shredded zucchini. The batter will be very thick.
-
Pour the batter into the prepared loaf pan and smooth the top. Loosely cover with aluminum foil halfway through baking to prevent over-browning.
-
Bake for 45–55 minutes (9x5-inch pan takes ~45 min, 8x4-inch ~55 min) until a toothpick inserted in the center comes out clean with just a few moist crumbs.
-
Let cool in the pan on a wire rack for 1 hour. Optional: Press a few extra chocolate chips into the top while still warm for a prettier finish.
-
Remove from pan and cool completely on the wire rack before slicing.
Nutrition Facts
Servings 10
Serving Size 1 slice
- Amount Per Serving
- Calories 246kcal
- % Daily Value *
- Total Fat 11.9g19%
- Saturated Fat 6.2g31%
- Trans Fat 0.1g
- Cholesterol 37.6mg13%
- Sodium 76.4mg4%
- Potassium 210mg6%
- Total Carbohydrate 33.2g12%
- Dietary Fiber 2.4g10%
- Sugars 20g
- Protein 5.4g11%
- Calcium 35 mg
- Iron 2.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it sweeter: Increase sugar to 3/4 cup (150g) for a sweeter loaf.
- Double the batch: Perfect for gift-giving or freezing. Divide batter between two loaf pans.
- Freezing: Wrap cooled loaf tightly and freeze for up to 3 months. Thaw overnight in the fridge.
- Zucchini tips: No need to peel or blot. Use fresh, medium zucchini. If using frozen, thaw and lightly drain.
- Make muffins: Bake at 425°F for 5 min, then reduce to 350°F for 14–15 min. Makes 10–12 muffins.
- Make cupcakes: Bake at 350°F for 19–20 min. Frost with chocolate buttercream.
- Storage: Keep at room temperature for 5 days or refrigerate for up to 1 week.
Frequently Asked Questions
Can I use Dutch-process cocoa powder?
No, stick with natural cocoa powder. It reacts with the baking soda to help the bread rise. Dutch-process is less acidic and won’t work the same way.
Can I leave out the espresso powder?
Yes, though it enhances the chocolate flavor. Substitute with 1 tsp instant coffee or omit entirely.
Why is my bread dense?
Overmixing or underbaking can cause density. Mix just until combined and test with a toothpick. Also, ensure your baking soda is fresh.
Can I use applesauce instead of oil?
Yes, but the texture will be denser. Use 1/4 cup unsweetened applesauce for a lower-fat version.