The Ultimate Double Dark Chocolate Zucchini Bread Recipe

Sweet summer gardens often produce an unexpected double dark chocolate zucchini bread bounty that transforms ordinary baking into something magical.

Gardeners know zucchini can multiply faster than rabbits in a vegetable patch.

Moist chocolate breads disguise healthy vegetables beneath irresistible layers of rich cocoa flavor.

Sneaking nutrition into desserts feels like winning a delicious culinary game.

Bakers appreciate how zucchini adds incredible moisture without overwhelming the deep chocolate notes.

Home kitchens become delightful laboratories where vegetables and decadent ingredients dance together.

You can trick even the pickiest eaters into enjoying this surprisingly nutritious treat.

Slice into this bread and watch skepticism melt away with the first bite.

Double Chocolate Zucchini Bread Ingredients

• All-Purpose Flour: Provides structure for the bread.
• Cocoa Powder: Adds rich chocolate flavor.
• Salt, Baking Soda, Baking Powder: Essential leavening agents.

• Eggs: Binds the ingredients together.
• Brown Sugar, Granulated Sugar: Adds sweetness and moisture.
• Extra-Virgin Olive Oil: Keeps the bread moist.
• Vanilla Extract: Enhances overall flavor.

• Zucchini: Adds moisture and nutrition to the bread.
• Chocolate Chips: Provides extra chocolate bursts throughout the bread.

Double Chocolate Zucchini Bread Instructions

Step 1: Warm Up the Oven

Set your oven to 350°F. Grab a 9×5 inch loaf pan and coat it with a light layer of cooking spray or butter to prevent sticking.

Step 2: Prepare the Zucchini

Wash fresh zucchinis and use a box grater to shred them. Transfer the shredded zucchini to a colander and let excess water drain away. Gently press down to remove additional moisture.

Step 3: Mix Wet Ingredients

• Brown sugar
• Granulated sugar
• Eggs
• Extra-virgin olive oil
• Vanilla extract

Whisk everything together until the mixture looks smooth and well-blended.

Step 4: Create Dry Ingredient Mixture

• All-purpose flour
• Dark cocoa powder
• Salt
• Baking soda
• Baking powder

Ensure all dry ingredients are evenly mixed.

Step 5: Combine Wet and Dry Ingredients

Slowly add dry ingredients to wet mixture. Stir gently until just combined. Avoid overmixing to keep the bread tender.

Step 6: Add Chocolate and Zucchini

• Shredded zucchini
• Dark chocolate chips

Stir until ingredients are evenly distributed throughout the batter.

Step 7: Fill the Loaf Pan

Pour the batter into the prepared pan. Use a spatula to spread it evenly, creating a smooth top.

Step 8: Bake to Perfection

Place the pan in the preheated oven. Bake for 50-60 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.

Step 9: Cool and Rest

Let the bread sit in the pan for 10 minutes. Carefully transfer to a wire rack to cool completely.

Step 10: Slice and Serve

Cut into thick slices. Enjoy the rich, moist chocolate zucchini bread with a glass of milk or coffee.

What Works for Chocolate Zucchini Bread

• Squeeze Out Excess Moisture: Pat grated zucchini with paper towels to remove extra liquid, preventing soggy bread and ensuring a perfect texture.
• Choose Dark Chocolate Wisely: Use high-quality dark chocolate chips with at least 60% cocoa content for rich, intense chocolate flavor and better melting properties.
• Prevent Sinking Chocolate: Toss chocolate chips in a tablespoon of flour before adding to the batter to help them stay evenly distributed and prevent sinking.
• Boost Nutrition Secretly: Replace some olive oil with unsweetened applesauce to reduce calories while keeping the bread moist and adding natural sweetness.
• Store for Maximum Freshness: Wrap the cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Zucchini Bread With Dark Chocolate: Storage Made Easy

• Store wrapped tightly in plastic wrap or aluminum foil for up to 5 days in an airtight container. Keep in the refrigerator to maintain freshness and prevent moisture loss.
• Slice bread into individual portions, wrap each slice in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months for maximum flavor preservation.
• Keep at room temperature in a sealed container for 2-3 days, away from direct sunlight and heat sources. Place a paper towel underneath to absorb excess moisture.
• Warm refrigerated or thawed slices in a toaster oven at 300°F for 3-4 minutes. Microwave for 15-20 seconds if you prefer a softer texture, but be careful not to overheat.

Zucchini Bread Sweet Pairings

• Pair with Rich Espresso: A shot of bold espresso cuts through the bread's sweetness, creating a luxurious chocolate-coffee flavor harmony that elevates the entire dessert experience.
• Complement with Raspberry Coulis: Drizzle a tangy raspberry sauce over each slice to provide a bright, fruity contrast against the deep chocolate notes, adding a refreshing layer of complexity.
• Match with Vanilla Bean Ice Cream: Serve a scoop of creamy vanilla bean ice cream alongside the bread, letting the cold, smooth texture balance the dense, rich chocolate zucchini bread perfectly.
• Enhance with Salted Caramel Drizzle: Gently pour a light salted caramel sauce over the bread, introducing a salty-sweet dimension that intensifies the chocolate's depth and creates a gourmet-like indulgence.

Chocolate Zucchini Bread Swaps

• Gluten-Free Chocolate Zucchini Bread: Replace wheat flour with almond flour or gluten-free flour blend for those with wheat sensitivities.
• Vegan Chocolate Zucchini Bread: Substitute eggs with flax eggs or applesauce, use coconut oil instead of olive oil, and choose dairy-free chocolate chips.
• Low-Sugar Chocolate Zucchini Bread: Swap brown and granulated sugars with monk fruit sweetener or stevia, reducing overall sugar content for diabetic-friendly option.
• Nutty Chocolate Zucchini Bread: Add chopped walnuts or pecans to the batter for extra crunch and nutritional boost, providing additional protein and healthy fats.

FAQs

• Why use zucchini in a chocolate bread?

Zucchini adds moisture and nutrients to the bread, making it incredibly soft and tender while keeping the texture light and preventing dryness. It also helps reduce the amount of oil needed in the recipe.

• Can I use different types of chocolate chips?

Absolutely! You can swap dark chocolate chips for milk, semi-sweet, or even white chocolate chips depending on your preference. Just ensure they are of good quality for the best flavor.

• How do I know the zucchini is properly drained?

After grating, gently press the zucchini with paper towels or squeeze it lightly in a clean kitchen towel. The goal is to remove excess moisture without making the zucchini completely dry, which helps maintain the bread’s moisture.

• Is this bread considered a dessert or a breakfast item?

This double dark chocolate zucchini bread is versatile – it works perfectly as a breakfast treat, afternoon snack, or a light dessert. Its rich chocolate flavor and subtle vegetable undertones make it enjoyable at any time of day.

Chocolatey Zucchini Bread That Feels Rich and Moist

• Sneak in Healthy Veggies: Zucchini transforms this decadent chocolate bread into a sneaky nutritious treat that kids and adults will love without even realizing they're eating vegetables.
• Quick and Simple Baking: Minimal ingredients and straightforward mixing steps make this recipe perfect for bakers of all skill levels, from complete beginners to seasoned home cooks.
• Crowd-Pleasing Chocolate Delight: Rich double chocolate flavor with a moist texture ensures this bread becomes an instant hit at potlucks, family gatherings, and weekend brunches.
• Versatile Dessert Option: Enjoy as a breakfast treat, afternoon snack, or sweet ending to a meal, making it an incredibly adaptable recipe for multiple occasions.

Double Dark Chocolate Zucchini Bread Recipe

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4.5 from 14 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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Description

Rich, moist Double Dark Chocolate Zucchini Bread delivers unexpected veggie-packed indulgence that sneaks nutrients into an irresistible dessert. Chocolate lovers will savor this delightful quick bread’s deep cocoa flavor and moist texture that keeps slices disappearing quickly.

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Ingredients

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Main Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup semisweet chocolate chips
• 2 large eggs
• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened Dutch process cocoa powder

Sweeteners:

• 1/2 cup brown sugar
• 1/2 cup granulated sugar

Additional Ingredients:

• 1/3 cup extra-virgin olive oil
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder

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Instructions

1. Prepare the oven environment by heating to 350°F (175°C) and thoroughly coat a 9×5 inch loaf pan with non-stick spray or butter.
2. Using a box grater, shred zucchinis into fine strands, then transfer to a colander, allowing excess liquid to drain completely.
3. In a spacious mixing bowl, vigorously whisk together brown and granulated sugars, eggs, olive oil, and vanilla extract until the mixture transforms into a smooth, well-integrated liquid.
4. Create a separate bowl for dry ingredients, sifting together flour, rich cocoa powder, salt, baking soda, and baking powder to eliminate potential lumps.
5. Delicately incorporate dry ingredients into the wet mixture, stirring with minimal agitation to prevent over-mixing and maintain a tender texture.
6. Gently fold shredded zucchini and decadent chocolate chips into the batter, ensuring even distribution throughout the mixture.
7. Transfer the batter into the prepared loaf pan, using a spatula to spread it uniformly and eliminate air pockets.
8. Position the pan in the preheated oven and bake for 50-60 minutes, monitoring until a inserted toothpick emerges clean and free from raw batter.
9. Once removed from the oven, let the bread rest in the pan for 10 minutes to stabilize its structure, then carefully transfer to a wire cooling rack.
10. After complete cooling, slice the bread into elegant portions and savor the rich, moist chocolatey creation.

Notes

• Squeeze excess moisture from zucchini using a clean kitchen towel to prevent soggy bread and ensure a perfect texture.
• Swap regular flour with gluten-free blend for those with wheat sensitivities, maintaining the same rich chocolate flavor.
• Use dark cocoa powder for deeper chocolate intensity and consider adding a sprinkle of sea salt on top for enhanced flavor complexity.
• Reduce sugar content by substituting half the sugar with unsweetened applesauce or mashed banana for a healthier alternative without compromising moistness.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 15g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg