Easy Double Chocolate Zucchini Bread: Best Moist Recipe
This Easy Double Chocolate Zucchini Bread is incredibly moist, rich, and fudgy, with melty chocolate chips in every bite. It’s the perfect way to use up garden zucchini while satisfying a chocolate craving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour (spooned and leveled)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 2 large eggs, at room temperature
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini (from about 1 medium zucchini, do not peel)
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Spray lightly with non-stick cooking spray.
- Wash zucchini and trim ends. Using the large holes of a box grater, grate zucchini onto a clean kitchen towel or paper towels. Gather the towel and twist tightly over the sink to squeeze out as much liquid as possible. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).
- In a large bowl, whisk eggs until light and frothy, about 30 seconds. Add granulated sugar, brown sugar, vegetable oil, and vanilla extract. Whisk until smooth, glossy, and well-combined.
- Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
- Add squeezed zucchini and 1 cup chocolate chips. Fold gently until just combined. Batter will be thick.
- Scrape batter into prepared pan and spread evenly. Sprinkle remaining chocolate chips on top. Tap pan gently on counter to release air bubbles.
- Bake for 50-60 minutes. At 45 minutes, start checking for doneness: a toothpick inserted in the center should come out with a few moist crumbs (not wet batter). If top browns too quickly, tent loosely with foil for last 10-15 minutes.
- Cool in pan for 15 minutes. Use parchment handles to lift bread out and transfer to a cooling rack. Cool completely before slicing.
Notes
Don’t skip squeezing the zucchini—excess water makes the bread dense and gummy. Measure flour correctly by spooning into the cup and leveling off. Room temperature eggs help create a better texture. Check for doneness early as oven times vary. Let bread cool completely before slicing to avoid crumbling. For best flavor, wrap and save for the next day—the flavors deepen overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 280
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 44
- Fiber: 3
- Protein: 5
Keywords: double chocolate zucchini bread, easy zucchini bread, moist zucchini bread, chocolate zucchini bread, garden zucchini recipe