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Moist Double Chocolate Zucchini Bread Recipe with Chocolate Chips Easy and Perfect

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A moist and fudgy double chocolate zucchini bread with melty chocolate chips, combining the earthiness of zucchini with rich chocolate for a comforting treat that’s easy to make.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour (or almond flour for gluten-free option)
  • ½ cup (50 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar (can swap half with brown sugar)
  • 2 large eggs, room temperature
  • ½ cup (120 ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 2 medium) zucchini, grated and squeezed dry
  • ¾ cup (135 g) semi-sweet or dark chocolate chips (Nestlé Toll House or Ghirardelli)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture, yielding about 1 ½ cups.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
  4. In a separate bowl, beat the eggs with sugar until smooth. Add oil and vanilla extract, mixing well to combine.
  5. Pour the wet ingredients into the dry mixture and stir gently with a spatula until just combined; do not overmix.
  6. Fold in the grated zucchini evenly through the batter.
  7. Fold in most of the chocolate chips, reserving some to sprinkle on top.
  8. Pour the batter into the prepared loaf pan and smooth the top. Scatter reserved chocolate chips on top.
  9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Start checking at 50 minutes.
  10. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze zucchini well to avoid soggy bread. Do not overmix batter to keep bread tender. Tent with foil if top browns too quickly. Use room temperature eggs for better mixing. Can substitute half oil with applesauce for lighter bread. Store wrapped at room temperature up to 3 days or freeze slices for longer storage.

Nutrition

Keywords: double chocolate zucchini bread, chocolate chips, moist zucchini bread, easy zucchini bread, chocolate zucchini bread recipe, healthy dessert, quick bread

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