This easy and indulgent double chocolate zucchini bread is decadently chocolatey, wonderfully moist, and perfect for using up summer zucchini.
Perfect for breakfast or as a sweet snack, it’s a clever way to sneak in some veggies without compromising your cravings.
You’ll love the fudgy texture and extra melty chocolate chips on top. I know I did!
Why You’ll Love This Double Chocolate Zucchini Bread
Chocolate Lover’s Dream: This recipe delivers an intense chocolate experience with cocoa powder and chocolate chips. It will satisfy even the most devoted chocoholics.
Sneaky Veggies: The zucchini adds moisture and texture without imparting a vegetable taste. And if you chop it after grating, you probably won’t even know it’s there.
Versatile Treat: Serve it for breakfast, dessert, a midday snack, or bring it to events and gatherings. The rich taste and moist texture make it suitable for any time of day.
Ingredients
- Shredded Zucchini: The not-so-secret ingredient that adds moisture and nutrition.
- Dutch-Process Cocoa Powder: Provides a rich, deep chocolate flavor that takes this bread to the next level.
- All-Purpose Flour: Provides structure and texture.
- Baking Soda & Baking Powder: Help the bread rise and create a tender, fluffy crumb.
- Salt & Vanilla: Enhance all the flavors and balance the sweetness.
- Espresso Powder: An optional ingredient that intensifies the chocolate flavor without adding a coffee taste.
- Unsalted Butter: Adds richness and moisture to the bread, creating a tender texture. It also helps to develop a beautiful golden crust.
- Granulated & Light Brown Sugar: The perfect combination of sweetness to complement the chocolate. Brown sugar also adds depth and a subtle caramel note.
- Large Eggs: Act as a binding agent, holding the bread together. They also contribute to the tender texture and help it rise.
- Sour Cream: The secret to a moist, tender crumb. Its tangy flavor complements the chocolate and keeps the bread from being too sweet.
- Semisweet Chocolate Chips: Pockets of gooey, melted chocolate add texture and an extra layer of indulgence.
How to Make Double Chocolate Zucchini Bread
I love how this recipe transforms humble zucchini into a decadent treat.
And it’s so good, even picky eaters will want seconds!
Here’s how to make it:
1. PREP: Preheat the oven to 350°F, grease a loaf pan, and line it with parchment paper.
2. GRATE: Shred the zucchini and wring out the excess moisture. Pat dry and set aside.
3. WHISK: Combine the flour, cocoa, baking soda, baking powder, salt, and espresso powder in a bowl. Whisk the butter, sour cream, and sugars in a separate bowl. Add the eggs one at a time, then stir in the vanilla.
4. COMBINE: Stir 3/4 of the dry ingredients into the wet mixture. Toss the zucchini with remaining dry ingredients, then fold in with 3/4 cup of chocolate chips.
5. POUR: Scrape the batter into the pan and smooth the top. Sprinkle with the remaining chocolate chips.
6. BAKE: Cook for 45-55 minutes until a toothpick comes out clean or with a few moist crumbs. Let the bread cool for 10 minutes in the pan, then lift out using the parchment and cool completely before slicing. Enjoy!
Tips For the Best Double Chocolate Zucchini Bread
Whether you’re looking for a special breakfast, an afternoon pick-me-up, or a dessert that won’t leave you feeling guilty, this double chocolate zucchini bread fits the bill.
Trust me, once you try it, you’ll be hooked!
Read these tips before you start:
- Cocoa powder choice. Use high-quality Dutch-process cocoa powder or a decent brand of unsweetened cocoa for a rich, deep chocolate flavor.
- Zucchini moisture levels. If the zucchini isn’t super watery, you can simply pat it dry with paper towels.
- Room temperature dairy and eggs. The eggs and sour cream should be at room temperature to allows for better incorporation into the batter.
- Why add espresso powder. This optional ingredient enhances the chocolate flavor without making the bread taste like coffee.
- Avoid overmixing. Mix the batter by hand until just combined to prevent a tough, dense bread.
- Variations. Add chopped nuts, dried fruit, or a swirl of cream cheese for delicious variations.
How to Store
This bread is a hit with kids and adults alike.
I enjoy a slice with my morning coffee or a afternoon tea. And I’ve been known to sneak a slice before bed.
Luckily, it stores well.
To Store: Keep the bread in an airtight container at room temperature for 3 days or in the fridge for up to a week.
To Freeze: Wrap the cooled bread tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the bread overnight in the refrigerator before serving.
To Reheat: Warm individual slices in the microwave for 10-15 seconds. Alternatively, toast slices in a toaster oven for a slightly crisp exterior.
More Quick Bread Recipes We Adore
Lemon Zucchini Bread
Pumpkin Banana Bread
Carrot Cake Bread with Cream Cheese Frosting
Hummingbird Bread
Double Chocolate Zucchini Bread
8
servings20
minutes50
minutes347
kcalThis easy and indulgent double chocolate zucchini bread is decadently chocolatey, wonderfully moist, and perfect for using up summer zucchini.
Ingredients
2 cups shredded zucchini
1 cup all-purpose flour
1/2 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon espresso powder, optional
1/3 cup unsalted butter, melted and cooled
1/4 cup sour cream
1/2 cup granulated sugar
1/4 cup light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup semisweet chocolate chips, divided
Instructions
- Preheat the oven to 350°Fahrenheit. Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the sides.
- Grate the zucchini onto a clean kitchen towel, then wring it over the sink to remove excess moisture. Open the towel and spread the zucchini into a thin layer. Pat dry with paper towels and leave to dry until ready to use. (see note)
- In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder (if using) until well combined. Set aside.
- In a separate large bowl, whisk the melted butter, sour cream, and sugars until thick and smooth. Blend in the eggs, one at a time, followed by the vanilla.
- Gradually stir about 3/4 of the dry ingredients into the wet ingredients until just combined. Toss the zucchini in the remaining flour until evenly coated. Add to the bowl with 3/4 cup of the chocolate chips. Mix gently just until no streaks of flour are visible.
- Pour the batter into the prepared pan and smooth the top. Sprinkle with the remaining 1/4 cup of chocolate chips.
- Bake for 45-55 minutes or until a toothpick inserted into the center is removed cleanly or with just a few moist crumbs.
- Let the bread cool in the pan for 10 minutes. Then, carefully lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing. Enjoy!
Notes
- Use high-quality Dutch-process cocoa powder for a rich, deep chocolate flavor.
- Mix the batter by hand to avoid overmixing. Use a whisk for the wet and then grab a spatula to gently stir in the flour.
- If the zucchini isn’t super watery, you can simply pat it dry with paper towels.