Double Chocolate Zucchini Bread

This fan-favorite chocolate zucchini bread is about to become your new obsession: it’s deeply chocolatey, moist beyond words, and sneaks in a generous helping of shredded zucchini without anyone guessing! The recipe comes together effortlessly with just a couple of bowls and a whisk, making it perfect for even the busiest weeknights. Whether you’re feeding a crowd or just want leftovers for days, remember, you can double the recipe by doubling all of the ingredients and dividing the batter between 2 loaf pans. It bakes up intensely fudgy, with melty pockets of chocolate chips throughout. This is the summer bake I turn to when the zucchinis are coming in by the basket, and after one bite, you’ll see why readers come back to this loaf again and again.

Ingredients You’ll Need

Gathering your ingredients is half the secret to this magical bread! Each component brings something special—whether it’s moisture, richness, or that signature chocolate aroma. Don’t skip the little touches, as they make every slice shine.

• All-purpose flour: The backbone of your bread; be sure to spoon and level for the perfect crumb.
• Unsweetened natural cocoa powder: The key to rich, genuine chocolate flavor—avoid Dutch-process for best results.
• Baking soda and baking powder: Together, these create the perfect rise and crumbly, soft texture.
• Salt: Just a pinch sharpens and balances all the sweetness and chocolate.
• Espresso powder: Optional, but a dash will deepen the chocolate flavor—no coffee taste, promise!
• Semi-sweet chocolate chips: For pockets of gooey, melty chocolate throughout—plus a few extra for sprinkling on top.
• Eggs: These bind the loaf and give it structure and richness.
• Vegetable oil or melted coconut oil: Both keep your bread crazy-moist and tender; use what you have on hand.
• Plain Greek yogurt or sour cream: Adds extra moisture and a barely-there tang, giving the most tender crumb.
• Granulated sugar: Sweetens the deal and helps encourage that deep, shiny crust—feel free to use more if you love it sweeter.
• Pure vanilla extract: Just a teaspoon brings warmth and rounds out the chocolate flavor.
• Shredded zucchini: You’ll be amazed—this adds unbelievable moisture but won’t make the bread taste like veggies at all!

How to Make You can double the recipe by doubling all of the ingredients and dividing the batter between 2 loaf pans

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (177°C). Choose either a 9×5-inch or an 8×4-inch loaf pan—the latter will give you a slightly taller loaf. Spray it thoroughly with nonstick spray so your chocolate zucchini bread slides out with ease, every time.

Step 2: Mix Your Dry Ingredients Together

In a large mixing bowl, grab your whisk and combine the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Once these are well-blended, stir in those chocolate chips. Tossing them in at this stage actually helps prevent them from sinking to the bottom during baking.

Step 3: Whisk the Wet Ingredients

In a separate, medium-sized bowl, whisk together the eggs, oil, Greek yogurt (or sour cream), sugar, and vanilla extract until everything is smooth and unified. Don’t rush this step: a thorough whisk ensures maximum moistness in the finished loaf.

Step 4: Combine Your Mixtures

Slowly pour the wet mixture over the dry ingredients, gently whisking until just combined. Fold in the shredded zucchini at the end. The batter will look thick and fudgy—exactly how you want it! If you ever find the batter tough to stir, especially when you double the recipe by doubling all of the ingredients and dividing the batter between 2 loaf pans, add a splash of milk for easier mixing.

Step 5: Bake and Top With Extra Chips

Pour the batter into your prepared pan, smoothing the top. Bake for 45–55 minutes (shorter for the larger pan, longer for the taller one), covering loosely with foil halfway through to prevent over-browning. Test for doneness by inserting a toothpick in the center—it should come out with moist crumbs, but not wet batter. While it’s still warm, press a handful of chocolate chips into the top for bakery-worthy looks.

Step 6: Cool and Slice

Let the bread cool in its pan on a wire rack for about an hour. Once it’s firmed up, carefully lift it from the pan and cool completely on the rack before slicing. This rest is key for easy, clean slices and maximum fudgy texture.

How to Serve You can double the recipe by doubling all of the ingredients and dividing the batter between 2 loaf pans

Garnishes

This bread is already chocolate heaven, but a few extra touches never hurt! Sprinkle with additional chocolate chips while warm, dust with powdered sugar for a bakery-style finish, or drizzle with a little melted dark chocolate for wow-factor—especially if you double the recipe by doubling all of the ingredients and dividing the batter between 2 loaf pans.

Side Dishes

Pair with a tall glass of cold milk, a strong cup of coffee, or a scoop of vanilla ice cream. Fresh berries make a beautiful, tangy contrast, and serving slices alongside yogurt and fruit transforms breakfast into a celebration.

Creative Ways to Present

For parties, slice the loaf and layer pieces on a platter, garnished with edible flowers or chocolate curls. A second loaf is perfect for gifting—especially if you double the recipe by doubling all of the ingredients and dividing the batter between 2 loaf pans. Wrap slices individually in parchment for picnic baskets or school lunches!

Make Ahead and Storage

Storing Leftovers

Cover the cooled loaf in plastic wrap or store it in an airtight container; it’ll stay perfectly moist at room temperature for up to 5 days, or in the fridge for about a week. Each day, the rich chocolate flavor intensifies—if it lasts that long!

Freezing

Chocolate zucchini bread is a freezer superstar. Cool it completely, then wrap tightly in plastic and foil, or place it in a zip-top freezer bag. It will keep for up to 3 months. The best part? You can double the recipe by doubling all of the ingredients and dividing the batter between 2 loaf pans so you have one for now and one for later. Thaw overnight in the fridge, then bring to room temp before serving.

Reheating

If your bread feels a little firm from the fridge or freezer, just zap slices in the microwave for about 10–15 seconds. The chocolate chips turn gooey again, and no one will ever guess it wasn’t freshly baked. For larger servings, you can warm slices in a 300°F oven until just heated through.

FAQs

Can I make this bread gluten-free?

Yes! Swap the all-purpose flour with your favorite cup-for-cup gluten-free baking blend. Check to ensure your baking powder and chocolate chips are gluten-free too for ultimate peace of mind.

Can I double the recipe? How?

Absolutely, and it’s one of my favorite kitchen tricks! You can double the recipe by doubling all of the ingredients and dividing the batter between 2 loaf pans. This way you get twice the chocolatey goodness with almost no extra effort—perfect for sharing or freezing.

Do I need to blot the zucchini dry?

No need! The extra moisture from unblotted zucchini keeps this bread incredibly fudgy and moist. If you’re using frozen zucchini, thaw it and blot lightly, but otherwise just shred and fold it right in.

Can I reduce the sugar in this recipe?

You can, though the bread will be a little less sweet and may have a slightly different texture. If you like things less sweet, try using 1/2 cup sugar the first time, and adjust to your liking on your next bake.

What if I don’t have espresso powder?

No worries! The espresso powder simply enhances the chocolate flavor. Feel free to substitute 1 teaspoon of instant coffee or skip it entirely—the bread will still be deliciously chocolatey.

Final Thoughts

I can say with total confidence that this is a chocolate zucchini bread you’ll return to again and again. Whether you bake a single loaf or take advantage of the fact that you can double the recipe by doubling all of the ingredients and dividing the batter between 2 loaf pans, you’re set for breakfasts, lunchboxes, and sweet midnight snacks. Don’t wait until summer zucchini is overflowing—your cravings deserve it now!

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