There’s something so satisfying about pulling a warm loaf of double chocolate zucchini bread from the oven after a cozy afternoon in the kitchen. The moment you slice into that glossy, chocolate-speckled crust, you’re greeted by steam carrying whispers of cocoa and a hint of cinnamon. This isn’t your average sweet bread—it’s a delightful mashup of rich chocolate flavor and a surprisingly moist texture, courtesy of grated zucchini. Whether you’re a baking newbie or a seasoned pro looking for a crowd-pleaser, this recipe delivers every time. Best of all, it’s a beginner-level dessert that takes just 15 minutes to prep, bakes for an hour, rests for ten, and yields about 12 perfectly portioned slices at 230 calories each.
I still remember the first time I whipped up this loaf for a small gathering at home. It filled the kitchen with a cozy warmth that had everyone leaning in, fork in hand, eager for that first decadent bite. You can almost taste the surprise on their faces when the zucchini whisper-pops through the tender crumb without overwhelming the chocolate intensity. This is the kind of recipe you’ll want to bookmark, print out, and share with friends—especially when you’re craving an indulgent treat that feels both comforting and a little bit fancy.
KEY INGREDIENTS IN DOUBLE CHOCOLATE ZUCCHINI BREAD
Before we dive into the step-by-step, let’s take a quick look at the stars of the show. Each ingredient brings its own unique magic—from ensuring proper rise and structure to infusing that irresistible chocolate zing and keeping the crumb irresistibly moist.
- All-purpose flour
Provides the structure and body of the loaf, giving it that classic tender crumb.
- Unsweetened cocoa powder
Delivers deep chocolate flavor and gives the bread its rich, dark hue.
- Baking soda
Acts as a leavening agent to help the bread rise and become light.
- Baking powder
Works alongside baking soda to ensure a gentle, even lift.
- Salt
Balances the sweetness and enhances the chocolate notes.
- Ground cinnamon
Adds a warm, subtle spice that complements the cocoa perfectly.
- Unsalted butter, softened
Contributes to the loaf’s tender texture and adds a hint of richness.
- Granulated sugar
Sweetens and helps create that slightly crisp top crust.
- Brown sugar, packed
Brings moisture and a hint of caramel depth.
- Large eggs
Bind the ingredients together and contribute to the bread’s structure.
- Vanilla extract
Rounds out the flavors with a fragrant, sweet aroma.
- Grated zucchini
Keeps the loaf moist and tender without adding a strong vegetable flavor.
- Semi-sweet chocolate chips
Provide pockets of melty chocolate throughout every bite.
HOW TO MAKE DOUBLE CHOCOLATE ZUCCHINI BREAD
Crafting this loaf is straightforward, even for a baking beginner. You’ll mix dry ingredients in one bowl, cream butter and sugars in another, then bring everything together before folding in zucchini and chocolate chips. Here’s the full process:
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure easy removal after baking.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
3. In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, about two to three minutes on medium speed.
4. Add the eggs one at a time, beating well after each addition to maintain a smooth, homogenous batter. Then stir in the vanilla extract until just combined.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or stirring by hand until just combined—be careful not to overmix.
6. Gently fold in the grated zucchini and chocolate chips with a spatula, ensuring they’re evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, using a spatula to spread it evenly.
8. Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Allow the bread to cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely.
10. Once cooled, slice and enjoy your delicious double chocolate zucchini bread!
SERVING SUGGESTIONS FOR DOUBLE CHOCOLATE ZUCCHINI BREAD
Once your loaf is baked and cooled, you have a world of serving options that elevate each slice from a simple snack to a decadent experience. Here are a few of my favorite ways to indulge:
- Warm with a spread of softened butter
Pop a slice in the toaster oven for a minute, then slather on high-quality butter. The melting butter seeps into every chocolaty nook.
- With a scoop of ice cream
Serve a slice alongside a generous scoop of vanilla or coffee ice cream. The contrast of warm bread and cold ice cream is heavenly.
- Drizzled with chocolate ganache
Whip up a quick ganache by heating heavy cream and pouring it over chopped dark chocolate. Let it sit for a few minutes, then stir until glossy. Drizzle over each slice for an extra chocolate punch.
- Paired with fresh berries
Brighten the decadent loaf with a side of raspberries or strawberries. The tartness of the berries cuts through the richness and adds a burst of freshness.
HOW TO STORE DOUBLE CHOCOLATE ZUCCHINI BREAD
Storing your double chocolate zucchini bread properly keeps it just as moist and flavorful for days. Whether you’re planning ahead for a week of snacks or want to freeze half the loaf for later, here’s how to maintain that perfect crumb:
- Room temperature
Wrap cooled slices tightly in plastic wrap or store in an airtight container. It will stay fresh for up to three days.
- Refrigeration
For up to a week of freshness, place the wrapped loaf or slices in a sealed container. Chilling enhances the chocolate’s depth, but let it come to room temperature before serving for the best texture.
- Freezing
Slice the loaf, then individually wrap each piece in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to three months. Thaw at room temperature or warm briefly in the microwave.
- Vacuum sealing
If you have a vacuum sealer, remove all air from the bag before freezing. This method locks in moisture and flavor, ensuring the loaf tastes freshly baked when you’re ready to enjoy it.
CONCLUSION
Baking this Double Chocolate Zucchini Bread is an absolute joy from start to finish. You’ll love the way the cocoa-rich batter transforms into a loaf that’s both indulgent and comforting, with pockets of melty chocolate chips and a tender crumb courtesy of grated zucchini. This dessert-worthy bread is surprisingly easy to make—perfect for anyone at the beginner level—and comes together in just over an hour, including baking and resting times. Don’t forget that you can customize with a teaspoon of espresso powder for a mocha twist or fold in nuts like walnuts or pecans for extra crunch. As you slice into that first piece, you’ll appreciate how each component—from the cinnamon’s warmth to the balance of granulated and brown sugar—works in harmony to create a treat you’ll want to bake again and again.
Feel free to print this article or save it in your favorite recipe folder for whenever you need a chocolate fix that’s also a bit sneaky with zucchini. You’ll also find a FAQ section below to answer any lingering questions about substitutions or troubleshooting tips. If you give this recipe a whirl, I’d love to hear how it turned out: drop a comment, ask a question, or share your own twists on the loaf. Your feedback helps me keep experimenting in my kitchen and sharing tested, scrumptious creations with friends like you. Happy baking!
Double Chocolate Zucchini Bread
Description
Rich chocolate flavor meets surprisingly moist texture in this banana bread. Grated zucchini adds moisture without overpowering, while chocolate chips deliver sweet indulgence.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
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In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
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In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
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Gently fold in the grated zucchini and chocolate chips until evenly distributed throughout the batter.
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Pour the batter into the prepared loaf pan and spread evenly with a spatula.
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Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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Once cool, slice and enjoy your delicious double chocolate zucchini bread!
Note
- The zucchini helps keep the bread moist while not imparting a strong flavor.
- For enhanced flavor, try adding a teaspoon of espresso powder to the dry ingredients.
- If you want to make it gluten-free, use a 1-to-1 gluten-free baking flour mix.
- Feel free to add nuts, such as walnuts or pecans, for added texture.
