Double Chocolate Zucchini Bread

Why You’ll Love This Recipe

This recipe strikes a wonderful balance between indulgence and nutrition. The zucchini keeps the bread incredibly moist without adding a strong vegetable flavor, while the double chocolate elements satisfy any chocolate craving. It’s a great way to sneak some veggies into a sweet treat, and the espresso powder enhances the chocolate flavor for a richer taste. Plus, it’s easy to make with simple pantry ingredients and doesn’t require any fancy equipment.

Ingredients

1 cup (125g) all-purpose flour (spooned & leveled)
½ cup (41g) unsweetened natural cocoa powder (not Dutch process)*
¾ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon espresso powder*
¾ cup (135g) semi-sweet chocolate chips*
2 large eggs
¼ cup (60ml) vegetable oil or melted coconut oil
⅓ cup (80g) plain Greek yogurt or sour cream*
⅔ cup (135g) granulated sugar*
1 teaspoon pure vanilla extract
1 and ½ cups (180g) shredded zucchini (no need to blot)*

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or 8×4-inch loaf pan (for a taller loaf) with nonstick spray. Set aside.

2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder until combined. Mix in the chocolate chips. Set aside.

3. In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla extract until combined.

4. Slowly pour the wet ingredients into the dry ingredients and gently whisk to combine. Fold in the shredded zucchini. The batter will be very thick.

5. Pour the batter into the prepared pan and bake for 45–55 minutes. Loosely cover the bread with aluminum foil halfway through baking to prevent the top from overcooking. The 9×5-inch pan usually takes closer to 45 minutes, while the 8×4-inch pan takes closer to 55 minutes. Start checking around 45 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.

6. Remove from oven and allow the bread to cool in the pan on a wire rack for 1 hour. Optional: While still warm, press a few more chocolate chips onto the top for decoration.

7. Remove bread from the pan and cool completely on the wire rack.

Servings and Timing

• Makes 1 loaf (about 10-12 slices)

• Prep time: 15 minutes

• Bake time: 45-55 minutes

• Cooling time: 1 hour

Variations

• Use dairy-free yogurt or sour cream and coconut oil for a vegan-friendly version (substitute eggs with flax eggs).

• Swap semi-sweet chocolate chips for dark chocolate or white chocolate chips depending on your preference.

• Add chopped nuts like walnuts or pecans for extra texture.

• Stir in a teaspoon of cinnamon or chili powder for a unique flavor twist.

• Use whole wheat flour for a heartier, more wholesome bread.

Storage/Reheating

Store the bread covered at room temperature for up to 5 days, or refrigerate for up to 1 week. To reheat, warm slices in the microwave for 15-20 seconds or toast lightly to bring back the moist, soft texture and melty chocolate.

FAQs

Can I use frozen zucchini for this bread?

Yes, but make sure to thaw and drain excess water before adding it to the batter to avoid a soggy loaf.

Is it necessary to use espresso powder?

No, espresso powder is optional but recommended as it enhances the chocolate flavor without making the bread taste like coffee.

Can I make this bread gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend suitable for baking, and follow the blend’s instructions for best results.

What’s the best way to shred zucchini?

Use the large holes of a box grater for shredding zucchini. No need to squeeze out excess moisture as the recipe accounts for it.

Can I freeze this zucchini bread?

Yes, wrap the cooled bread tightly in plastic wrap and then foil before freezing for up to 3 months. Thaw overnight at room temperature.

How do I know when the bread is done baking?

Insert a toothpick in the center; it should come out clean or with just a few moist crumbs attached.

Can I substitute the sugar with a sugar alternative?

Yes, you can use natural sweeteners like honey or maple syrup but adjust the liquid ingredients slightly, as these are liquid sweeteners.

What if I don’t have Greek yogurt or sour cream?

You can substitute with regular yogurt or buttermilk for a similar effect.

How do I prevent the bread from drying out?

Don’t overbake, and keep the bread covered once cooled. Using yogurt or sour cream helps retain moisture.

Can I make muffins instead of a loaf?

Yes, bake the batter in a muffin tin at 350°F (177°C) for about 20-25 minutes or until a toothpick comes out clean.

Conclusion

Double Chocolate Zucchini Bread is a delicious way to enjoy a moist, chocolatey treat with a hidden veggie boost. It’s perfect for breakfast, snacks, or dessert and comes together easily with everyday ingredients. Whether you’re baking for your family or friends, this recipe delivers a rich, comforting loaf that satisfies chocolate lovers and health-conscious eaters alike. Give it a try and enjoy the delightful blend of chocolate and zucchini in every bite!