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Delicious Recipe
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4.8 from 147 reviews

This fan-favorite double chocolate zucchini bread is incredibly moist, rich, and fudge-like—delivering deep chocolate flavor with a hidden veggie twist! Quick to prepare with simple pantry staples, this loaf is loaded with semi-sweet chocolate chips and shredded zucchini, making it a perfect summer treat. It’s loved by readers, easy to freeze, and adapts well as muffins or cupcakes. Great for satisfying a chocolate craving while sneaking in an extra serving of veggies!

Ingredients

Dry Ingredients

  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1/2 cup (41g) unsweetened natural cocoa powder (not Dutch process)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon espresso powder (optional)
  • 3/4 cup (135g) semi-sweet chocolate chips, plus more for topping (optional)

Wet Ingredients

  • 2 large eggs
  • 1/4 cup (60ml) vegetable oil or melted coconut oil
  • 1/3 cup (80g) plain Greek yogurt or sour cream
  • 2/3 cup (135g) granulated sugar (or 3/4 cup/150g for sweeter bread)
  • 1 teaspoon pure vanilla extract

Other

  • 1 and 1/2 cups (180g) shredded zucchini (no need to blot)

Instructions

  1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan or an 8×4-inch loaf pan (for a taller loaf) with nonstick spray and set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder until well combined. Stir in the chocolate chips and set the bowl aside.
  3. Combine Wet Ingredients: In a medium bowl, whisk the eggs, oil, yogurt (or sour cream), granulated sugar, and vanilla extract until fully blended.
  4. Make the Batter: Slowly pour the wet ingredients into the dry ingredients. Gently whisk to combine until there are no big lumps. The batter will be very thick, which is normal. Fold in the shredded zucchini with a spatula until evenly distributed.
  5. Bake: Pour the thick batter into the prepared loaf pan. Bake for 45–55 minutes, loosely covering the bread with aluminum foil halfway through to prevent the top from overcooking. The loaf is done when a toothpick inserted into the middle comes out clean with only a few small moist crumbs. For a 9×5-inch pan, baking time is closer to 45 minutes; for an 8×4-inch, more like 55 minutes. Begin checking around 45 minutes, as all ovens vary.
  6. Cool: Allow the bread to cool in the pan on a wire rack for 1 hour. For an extra chocolatey look, gently press a few more chocolate chips into the top while the bread is warm (optional).
  7. Finishing Touches: Remove the bread from the pan and place it directly on the wire rack to cool completely before slicing.
  8. Storage: Cover and store the bread at room temperature for up to 5 days or in the refrigerator for 1 week.

Notes

  • Freezing Instructions: Fully cool the baked loaf, then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight, and warm to room temperature as desired.
  • Doubling: Double the recipe by doubling all ingredients and dividing between two loaf pans. If the batter seems too thick, add a splash of milk.
  • Muffins: Use a 12-count muffin pan at 425°F (218°C) for 5 minutes, then lower to 350°F (177°C) for 14–15 more minutes. Makes 10–12 muffins.
  • Cupcakes: Bake in a lined 12-count muffin pan at 350°F (177°C) for 19–20 minutes, then frost when cooled.
  • Cocoa Powder: Be sure to use natural unsweetened cocoa powder, not Dutch-process.
  • Zucchini Prep: No need to blot, peel, or dry the zucchini; one medium zucchini is sufficient. If using frozen, thaw and lightly blot first.
  • Yogurt/Sour Cream: Any type (nonfat, full-fat, vanilla, or plain) works; nonfat Greek yogurt preferred for lighter bread.

Find it online: https://marthatasty.com/double-chocolate-zucchini-bread/