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Double chocolate zucchini bread slice. Moist, rich, and decadent.
Lady Maria

Double Chocolate Zucchini Bread Perfection

This Double Chocolate Zucchini Bread is intensely chocolatey, incredibly moist, and packed with flavor. The zucchini adds a subtle sweetness, keeping the bread tender, while the double dose of chocolate makes it irresistible. A perfect treat for any occasion, easy enough for beginner bakers to create a showstopper.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon optional
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans optional

Equipment

  • 9x5 inch loaf pan
  • Parchment paper (optional)
  • Large mixing bowl
  • Medium mixing bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • Kitchen scale (recommended)
  • Rubber spatula
  • Clean kitchen towel or cheesecloth
  • wire rack
  • Wooden skewer or toothpick
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).
  3. In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few streaks of flour are okay.
  5. Gently fold in the shredded zucchini and chocolate chips (and nuts, if using). Distribute them evenly throughout the batter.
  6. Pour the batter into the prepared loaf pan and spread it evenly.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The baking time may vary depending on your oven.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. Slice and serve.

Notes

For best results, use Dutch-processed cocoa powder for a richer chocolate flavor. Squeeze as much moisture as possible from the shredded zucchini to prevent a soggy bread. Let the bread cool completely before slicing to prevent crumbling. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Freeze for longer storage, wrapping tightly in plastic wrap and foil for up to 2-3 months. Thaw completely before serving. Consider adding a chocolate glaze for extra decadence.