There’s something special about sneaking vegetables into dessert, especially when no one suspects a thing. This double chocolate zucchini bread is the perfect example—it’s deeply chocolaty, ultra-moist, and comes together with simple ingredients you likely have on hand. In this article, I’ll walk you through how to make it, how to keep it from getting soggy, and what makes it better than a basic chocolate loaf. You’ll also discover tips for storing, freezing, and even customizing this recipe to your taste. And yes—there’s plenty of chocolate.
Double Chocolate Zucchini Bread That’s Moist, Rich & Easy
Table of Contents
A Cozy Story and the Secret Behind the Best Double Chocolate Zucchini Bread
The Family Loaf That Started It All
Growing up, zucchini was everywhere in the summer. My mom grew it, my neighbors dropped it off by the armful, and somehow it ended up in nearly every dish we made. But the first time she added it to a chocolate loaf? Game changer. That bread was soft, rich, and never dry. I remember thinking, “There’s no way this has vegetables in it.” Since then, I’ve adapted her recipe into this now well-loved double chocolate zucchini bread, complete with cocoa powder and chocolate chips for that fudgy finish.
I love baking it on lazy Sunday mornings, the kitchen filled with that sweet, earthy aroma. It’s one of those recipes that brings people together—like this classic zucchini bread, but with a chocolaty twist. It’s also perfect for using up extra zucchini from your garden or farmer’s market haul. And if you’re already a fan of rich loaf-style treats like this chocolate chip banana bread, this recipe’s for you.
Why This Double Chocolate Zucchini Bread Works
Zucchini does wonders for baked goods. It melts into the batter, adding incredible moisture without affecting flavor. But here’s the key: the balance between cocoa powder and real chocolate chips. The cocoa deepens the chocolate profile, while the chips melt into gooey pockets that make every bite irresistible. I also reduce the sugar a bit so it’s not cloying—just satisfying.
If you’ve ever made a loaf that turned out dry or dense, this one will surprise you. It’s tender, perfectly sweetened, and honestly just a little bit magical. Plus, you can adapt it for muffins or even mini loaves. Think of it as your new go-to bake for summer zucchinis and chocolate cravings alike.
Ingredients & How to Make Double Chocolate Zucchini Bread
Simple Ingredients That Make a Big Difference
To make this double chocolate zucchini bread, you don’t need anything fancy—just a few pantry staples and one large zucchini. The cocoa powder and chocolate chips bring the double dose of chocolate, while zucchini ensures every bite stays soft and moist. Here’s what you’ll need:
- 1 ½ cups grated zucchini (don’t squeeze it dry)
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- ¾ cup semi-sweet chocolate chips (plus extra for topping)
If you’re into creative spins on classic baked goods, you’ll probably enjoy trying lemon zucchini bread next—it’s just as easy but offers a citrusy twist.
Step-by-Step Method for Moist, Fudgy Results
Start by preheating your oven to 350°F (175°C) and greasing a standard 9×5-inch loaf pan. You can also line it with parchment paper for easy removal.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, beat the eggs, sugars, oil, and vanilla until smooth. Stir in the sour cream.
- Fold in the grated zucchini—no need to peel it!
- Gradually mix in the dry ingredients until just combined. Avoid overmixing.
- Fold in the chocolate chips and pour the batter into your loaf pan. Top with extra chips.
- Bake for 50–60 minutes or until a toothpick comes out with just a few moist crumbs. Let it cool for at least 15 minutes before slicing.
For another chocolate-packed treat that doesn’t need baking, check out this no-bake chocolate cheesecake.
Tips, Troubleshooting & Custom Variations for Double Chocolate Zucchini Bread
How to Avoid a Soggy or Dry Loaf
Getting the texture right in zucchini bread can be tricky, but with a few simple tips, you’ll nail it every time. First, don’t squeeze the zucchini dry unless it’s extremely wet—some moisture is actually necessary. Just pat it lightly with a paper towel. Also, spoon and level your flour to avoid packing in too much.
Start checking for doneness at 50 minutes. Overbaking will dry it out, while underbaking leaves the center gooey. A foil tent can help if the top browns too quickly. Always cool your loaf in the pan for 15 minutes before transferring it to a rack.
Need a simple summer dessert with zero oven time? Try these raspberry crumble cookies for a buttery, fruit-filled treat that’s just as satisfying.
Fun Twists: From Add-Ins to Muffin Versions
This bread is endlessly flexible. Here are some fun ways to change things up:
- Add nuts for crunch—walnuts or pecans are perfect.
- Mix in fruit like raspberries or cherries.
- Turn into muffins: Bake at 350°F for 18–22 minutes.
- Use gluten-free flour: 1:1 blends work well here.
- Try coconut oil: Adds a lovely aroma.
Love fruity muffins? These peach muffins are another fun summer bake to try next.
Storage, Serving & FAQs About Double Chocolate Zucchini Bread
How to Store, Freeze, and Reheat for Best Results
After cooling completely, store your loaf in an airtight container or wrap tightly in plastic wrap. It’ll stay fresh for 3 days at room temp or 5 in the fridge.
To freeze: Wrap slices individually and place in freezer bags. They’ll stay good for 2 months. Reheat in the microwave for 15–20 seconds or warm in the oven.
This also works great for similar recipes like honey peach cream cheese cupcakes, which freeze well too.
Serve your slices warm or cold. This bread pairs perfectly with coffee or tea and even works as dessert with a scoop of vanilla ice cream. Want more homemade bakery vibes? These strawberry scones offer a delightful berry-filled alternative.
Print
Double Chocolate Zucchini Bread That’s Moist, Rich & Easy
- Total Time: 1 hr 10 mins
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Moist, rich, and chocolatey, this double chocolate zucchini bread is the perfect way to use up summer zucchini while satisfying your sweet tooth.
Ingredients
1 ½ cups grated zucchini
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
2 large eggs
½ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
1 tsp vanilla extract
½ cup sour cream or Greek yogurt
¾ cup semi-sweet chocolate chips
Instructions
1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk flour, cocoa, baking soda, baking powder, and salt.
3. In another bowl, beat eggs, sugars, oil, vanilla, and yogurt.
4. Fold in zucchini, then dry ingredients until just combined.
5. Add chocolate chips and pour into pan.
6. Top with extra chips and bake 50–60 min.
7. Cool 15 min in pan, then transfer to wire rack.
Notes
Don’t overmix the batter to keep the bread soft.
Wrap cooled loaf tightly to keep it fresh longer.
Swap sour cream with full-fat Greek yogurt.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Breads, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Frequently Asked Questions (FAQs)
What makes this double chocolate zucchini bread moist?
The fresh grated zucchini and sour cream (or yogurt) keep it moist without being soggy.
Can I make this bread gluten-free?
Yes, just use a 1:1 gluten-free flour blend with xanthan gum.
Do I need to peel the zucchini?
No need—the peel is tender and bakes right in.
Can I turn this into muffins?
Absolutely. Bake in a lined muffin tin at 350°F for 18–22 minutes.
Conclusion
This double chocolate zucchini bread is everything you want in a homemade treat: moist, rich, and incredibly satisfying. Whether you’re trying to use up summer zucchini or simply craving something chocolatey, this recipe is a keeper. With easy-to-follow steps and simple ingredients, you can bake this loaf confidently and make it your own with add-ins or swaps.
From childhood memories in the kitchen to warm slices served at the table today, this recipe brings comfort, flavor, and a little nostalgia in every bite. Happy baking!
