Double Chocolate Zucchini Bread Recipe

I absolutely love this Double Chocolate Zucchini Bread Recipe because it sneaks in veggies without anyone even noticing, while delivering rich chocolate flavor in every bite. It’s that perfect balance of moist, dense, and decadently chocolatey—so good you’ll never guess it’s made with zucchini! Whenever I have an abundance of zucchini from the garden, this recipe is my go-to crowd-pleaser that works for breakfast, snack time, or a cozy dessert.

What makes this Double Chocolate Zucchini Bread Recipe really special is how it combines natural cocoa powder, melty chocolate chips, and a hint of espresso powder to deepen the chocolate flavor without any bitterness. Plus, the Greek yogurt adds just the right touch of tang and moisture, making the bread soft and tender but not mushy. If you’ve ever struggled with zucchini bread tasting bland or dry, I’m confident you’ll find this recipe a total winner.

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Ingredients You’ll Need

Each ingredient in this Double Chocolate Zucchini Bread Recipe works together to build layers of flavor and texture—you don’t need any fancy extras, just good quality basics from your pantry and fresh zucchini.

• All-purpose flour: Use the classic choice for structure; spoon and level for accuracy.
• Unsweetened natural cocoa powder: Adds deep chocolate flavor—avoid Dutch-process for best results.
• Baking soda and baking powder: Combined to give the bread a gentle rise without making it cakey.
• Salt: Enhances all the chocolate and zucchini flavors.
• Espresso powder: A secret ingredient that boosts the chocolate richness—just a small pinch goes a long way.
• Semi-sweet chocolate chips: Key for pockets of gooey chocolate throughout the bread.
• Eggs: Bind everything and help the bread rise.
• Vegetable or melted coconut oil: Keeps the bread moist without a heavy texture.
• Plain Greek yogurt or sour cream: Adds tang and moisture to the batter.
• Granulated sugar: Sweetens just enough to balance bitterness from cocoa.
• Pure vanilla extract: Amplifies all the sweet flavors.
• Shredded zucchini: The star veggie—no need to peel or blot!

Variations

I love how easy it is to tweak this Double Chocolate Zucchini Bread Recipe to suit your tastes or dietary needs—feel free to get creative to make it your own!

• Add nuts: Walnuts or pecans give a delightful crunch and complement the chocolate.
• Swap oils: I sometimes use melted coconut oil for a subtle tropical twist.
• Make it vegan: Replace eggs with flax eggs and use dairy-free yogurt for a plant-based version.
• Double the chocolate: More chocolate chips or even white chocolate chips mix things up delightfully.

How to Make Double Chocolate Zucchini Bread Recipe

Step 1: Prep and Mix Your Dry Ingredients

First, preheat your oven to 350°F (177°C) and grease your loaf pan—9×5 inches works great, but an 8×4 inch gives a taller loaf if you prefer. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder until fully combined. Then stir in the chocolate chips so they’re evenly distributed and won’t sink to the bottom while baking.

Step 2: Whisk Wet Ingredients Separately

In a separate bowl, beat the eggs with the oil, Greek yogurt, sugar, and vanilla extract until smooth. This helps ensure your batter comes together easily without overmixing the flour later, which can make bread tough.

Step 3: Combine Wet and Dry, Then Fold in Zucchini

Pour the wet mixture into the bowl of dry ingredients, stirring gently just until combined. The batter will be thick, which is absolutely right. Now fold in the shredded zucchini evenly. Resist the urge to overmix here; it’s key to keeping the bread tender.

Step 4: Bake Carefully for Moist Perfection

Pour the batter into your prepared pan and place in the oven for 45 to 55 minutes. Around the halfway mark, loosely cover the top with aluminum foil to prevent over-browning. Start checking at 45 minutes by inserting a toothpick; it should come out with just a few moist crumbs but no raw batter. The exact timing depends on your oven and pan size, so keep an eye on it!

Step 5: Cool and Optional Chocolate Chip Finish

Once baked, let the bread cool in the pan on a wire rack for about an hour. While still warm, I like to press a few extra chocolate chips on top for a prettier finish—totally optional but adds a lovely touch. Then remove the bread from the pan and cool completely.

How to Serve Double Chocolate Zucchini Bread Recipe

Garnishes

I sometimes sprinkle extra chocolate chips or a light dusting of powdered sugar just before serving, which adds a pretty, homemade look. A swipe of softened butter or cream cheese spread really brings out the richness, especially if you’re serving it as breakfast or a snack.

Side Dishes

I love pairing this bread with fresh fruit or a simple cup of coffee or tea. For a brunch spread, it goes wonderfully alongside scrambled eggs or a cheesy frittata—balance out the sweetness with something savory.

Creative Ways to Present

For a party, I’ve sliced this bread into thick pieces and arranged them on a platter with fresh berries and mint leaves. You can also turn it into muffins or cupcakes by using the same batter, which I find perfect for gifting or lunchboxes.

Make Ahead and Storage

Storing Leftovers

After it cools completely, I keep my Double Chocolate Zucchini Bread wrapped tightly in plastic wrap or an airtight container at room temperature. It stays perfectly moist and fresh for about 5 days, making it a great make-ahead option.

Freezing

I’ve frozen sliced loaves without issue—just wrap individual slices or the whole loaf very tightly in plastic wrap and then foil or a freezer bag. It keeps well up to 3 months. When I want to enjoy it, I thaw in the fridge overnight, and it tastes almost as fresh as the day I baked it.

Reheating

To warm up leftovers, I pop a slice into the microwave for about 20 seconds or toast it lightly for a lovely slightly crispy edge. If it’s a whole loaf, warming in a low oven (around 325°F) for 10-15 minutes restores that just-baked feel nicely.

FAQs

Final Thoughts

This Double Chocolate Zucchini Bread Recipe has become one of my absolute favorites to bake and share. It’s a perfect way to sneak in some veggies while satisfying that chocolate craving, with a texture and flavor that impress everyone. I truly hope you enjoy making it as much as I do—once you try it, I’m betting this will become a staple in your baking repertoire just like it is in mine!

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