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Chocolate Zucchini Bread
Moist double chocolate zucchini bread with chocolate chips. You won’t even know there is zucchini in this decadent chocolate bread!
Let’s make a pact to keep a secret? The kids will never know there is zucchini in this bread. As far as they know, this is double chocolate bread or dark chocolate chocolate chip bread. I mean what they don’t know can’t hurt them so let’s bring on the zucchini…and hide it!
This is the time of year when zucchini is growing like crazy. My Mom talked about the years she had a huge garden in our Scottsdale home. She would try so hard to get certain fruits and vegetables to grow but there was one “steady Eddie” in the bunch — the zucchini. It would grow so big and so fast that she had zucchini coming out of her ears!
She would get out her cookbooks, thumb through and find every single zucchini recipe known to man, and make it. This is where the sneaking in the veggies came from. She was the master at it! We had no idea what she had up her sleeve.
How to make moist chocolate zucchini bread:
This Chocolate Zucchini Bread is the epitome of a decadent baked good that actually has some health benefits! Who knew? The zucchini not only brings a healthy factor, but it also helps to make it moist. Now that is a vegetable which deserves some accolades! They key is to FINELY shred the zucchini. When I use my box grater, I use the fine grater option. The zucchini magically disappears when it is baked.
This double chocolate bread is so moist because it has a combination of both butter and oil. It is the perfect marriage as the butter brings the rich flavor and the oil creates a moist texture.
This chocolate bread recipe calls for a mix of both brown sugar and sugar. They both sweeten the bread but the addition of the molasses in the brown sugar creates a chewy texture.
The chocolate chips are a must in this chocolate zucchini bread recipe! It is what brings the extra dual layer chocolate flavor which makes it so rich and decadent. By folding the majority of the chocolate chips into the batter and then sprinkling the top of the bread with the remaining chocolate chips, you get creamy chocolate in every bite! I usually reach for semi-sweet chocolate chips but if you want a sweeter bread, use milk chocolate chips.
To ensure the double chocolate zucchini bread is fully cooked in the center, insert a toothpick in the center to check for doneness. Since oven temperatures can vary, I would suggest checking the bread at the minimum time listed (40 minutes), and put a toothpick in to check for doneness.
So here’s to sneaking veggies into a decadent chocolate bread without our kids even noticing! This bread can be served with some sweet cream butter or even a spread of Nutella, chocolate hazelnut spread. Now, we are talking!
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Chocolate Zucchini Bread
Equipment
Ingredients
- 1/4 cup Unsalted Butter (melted and cooled)
- 1/4 cup Oil (canola, vegetable, or coconut)
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla
- 1 1/2 cups Grated Zucchini * (tightly packed)
- 1 cup Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 3/4 - 1 cup Chocolate Chips (semi-sweet or milk chocolate)
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 5 (or 8 x 4) pan with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together melted butter, oil, brown sugar, and sugar until completely dissolved. Stir in eggs and vanilla and whisk well.
- Add zucchini (see notes about blotting zucchini with a paper towel to soak up some of the moisture) to bowl and stir.
- Stir in flour, cocoa powder, baking soda, baking powder, and salt. Fold in a heaping 1/2 cup of chocolate chips. Reserve the remaining chocolate chips to sprinkle on the top.
- Pour batter into prepared loaf pan. Sprinkle top with remaining chocolate chips. Bake for 45-55 minutes or until toothpick comes out clean. Check after 30 minutes, if it is getting too done on the sides of the bread, lightly place foil over the top to allow the center to become fully cooked. The bread may need longer to cook once the foil is placed over the chocolate zucchini bread.
- Set aside to cool for at least 15-20 minutes. Let cool before slicing. Serve with sweet cream butter or chocolate hazelnut spread.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Bake up a loaf of this chocolate zucchini bread and share with a neighbor or friend! They will LOVE it!
This is so good!! My brother is a huge fan!! Will definitely make this again
I have tried other chocolate zucchini recipes and they often come out dry. This is moist and dense with an intense chocolate flavor. My family all love it. I highly recommend this recipe.
Very moist. I added 3/4 c of chopped nuts, 2Tbs of plain yogurt and 1Tbs of instant coffee granules.
I haven’t made this recipe yet but I had questions. If I understand correctly, this recipe makes one 9X5 loaf pan? And if you double it, will it make two? I just want to be sure and not assume anything.
TYIA
OMG this recipe is AMAZING. I made muffins instead of the bread. It made 12 muffins and baked for 18 minutes
I used zuchinni that was previously frozen and tried to get most of the juice out. These were so moist and delicious. Found my new zuchinni recipe. I also added a tsp of cinnamon, love the flavour with the chocolate. Thank you so much for the terrific recipe.
I’ve made this recipe many many times- always amazing. Has anyone else tried this recipe in a muffin tin? The bread usually goes a bit flat on top after cooling so I’m curious if muffins will stay puffed.
It’s called zucchini bread but you’d really have no idea that there was any zucchini in it! It was sooo perfectly chocolatey and so moist. This is definitely going to be a repeated recipe in our house!
I made the chocolate zucchini bread for the first time. It is moist and delicious.
OMG! This recipe is amazing. The chocolate flavor is so intense, that you don’t even see or taste the zucchini. They just add so much moisture and texture to the bread. Both my husband and I loved this so much. I did have to bake mine longer, used an 8×4 pan. I baked it the full 55 minutes and turned the oven off and let it sit a few more minutes until my toothpick was clean with just a few crumbs. It can be hard to judge with all of the chocolate chips. But you can definitely tell whether it’s batter or chips. My go to from now on. Thank you so much!!!
I have made this so many times and always crave it in summer! Also my 12 year old started a baking business selling to kids at school and he loves to use your recipes ❤️