Double Chocolate Zucchini Bread Recipe

Oh, I absolutely love this Double Chocolate Zucchini Bread Recipe! It’s one of those magical bakes that manages to sneak veggies into a dessert-like treat, making it feel like a win-win. Whether you’re looking for a cozy afternoon snack or a crowd-pleasing party loaf, this recipe has that rich, chocolatey goodness that everyone goes crazy for, plus the moist texture that zucchini brings is just unbeatable.

The best part about this Double Chocolate Zucchini Bread Recipe is how versatile and forgiving it is. I remember the first time I tried it, I was amazed at how the chocolate chips melted into little pockets of yum, and yet the zucchini stays subtle, just keeping the bread super moist without overpowering the chocolate flavor. You’ll find that it’s a perfect way to use up zucchini from your garden or the farmer’s market, and the espresso powder bump really deepens the chocolate without tasting coffee – such a clever little trick I discovered!

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Ingredients You’ll Need

Every ingredient here plays a special role in making this Double Chocolate Zucchini Bread Recipe a success. From the natural cocoa powder that gives it that intense chocolate taste to the Greek yogurt that adds moisture without heaviness, these ingredients come together like old friends.

• All-purpose flour: Go for spooned and leveled for accuracy; it provides structure without weighing down the bread.
• Unsweetened natural cocoa powder: This gives the chocolate flavor that rich depth—avoid Dutch-process for this recipe.
• Baking soda and baking powder: These ensure your bread rises just right and feels light.
• Salt: Balances sweetness and enhances chocolate’s flavor.
• Espresso powder: Don’t skip this—it deepens the chocolate’s richness without adding a coffee taste.
• Semi-sweet chocolate chips: These melt into lovely pockets of melty chocolate, adding texture and sweetness.
• Eggs: They bind the ingredients and add moisture.
• Vegetable oil or melted coconut oil: Provides that tender crumb and keeps the bread moist.
• Plain Greek yogurt or sour cream: Adds extra moisture and a slight tang that balances sweetness.
• Granulated sugar: Sweetens the bread perfectly; you can adjust based on your taste.
• Pure vanilla extract: Enhances all the flavors and adds warmth.
• Shredded zucchini: The hero veggie! Fresh and unpeeled works well to keep it moist without overpowering the chocolate.

Variations

I love letting this Double Chocolate Zucchini Bread Recipe be a base for all sorts of personalized twists. It’s like a chocolate canvas you can paint with extra flavors or swaps, so feel free to experiment and make it your own.

• Add Nuts or Seeds: My family is nuts about adding chopped walnuts or pecans for a bit of crunch and extra texture.
• Dairy-free Option: Using coconut yogurt or dairy-free sour cream works beautifully if you need to avoid dairy.
• Sweetness Level: If you want it sweeter, boost the granulated sugar a bit or mix in a touch of brown sugar for caramel notes.
• Chocolate Varieties: Swap semi-sweet chips for dark chocolate or white chocolate depending on what you prefer or have on hand.
• Spices Add-Ons: A pinch of cinnamon or chili powder can add surprising warmth and complexity.

How to Make Double Chocolate Zucchini Bread Recipe

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F (177°C). I like to grease my loaf pan—9×5-inch or 8×4-inch if you want a taller loaf—with a trusty nonstick spray. A well-greased pan ensures your bread comes out cleanly without sticking or breaking apart.

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together your flour, cocoa powder, baking soda, baking powder, salt, and espresso powder until evenly combined. This step is key so every bite has balanced flavor. Then fold in the chocolate chips; they’ll melt into the bread deliciously during baking.

Step 3: Whisk the Wet Ingredients

In a separate bowl, whisk the eggs, oil, Greek yogurt, granulated sugar, and vanilla extract until the mixture is smooth and combined. This batter is thicker than most quick breads because of the zucchini, so patience here is your friend.

Step 4: Combine and Fold in Zucchini

Slowly pour the wet ingredients into the dry ingredients and gently mix until just combined. Now fold in the shredded zucchini—you don’t need to blot it dry because the extra moisture helps keep the bread wonderfully tender.

Step 5: Bake and Monitor

Pour your thick batter into the prepared pan and bake for about 45–55 minutes. Around the halfway point, I like to loosely cover the top with foil to prevent over-browning—this trick keeps the crust soft and beautiful. You’ll know it’s ready when a toothpick poked into the center comes out clean with just a few moist crumbs clinging to it.

Step 6: Cool and Optional Topping

Once out of the oven, let the bread cool in the pan on a wire rack for about an hour. I often press a few extra chocolate chips on top while it’s still warm for that lovely melty effect and a polished look, but this is totally optional. Then, remove the loaf from the pan to cool completely before slicing.

How to Serve Double Chocolate Zucchini Bread Recipe

Garnishes

I love to keep it simple—sometimes just a dusting of powdered sugar or a few fresh chocolate chips pressed on top right after baking is enough. If you want to dress it up, a dollop of whipped cream or a swirl of chocolate hazelnut spread tastes dreamy and adds a bit of extra indulgence.

Side Dishes

Pairing this sweet bread with a scoop of vanilla ice cream or a warm mug of coffee or chai tea hits the spot every time. For brunch, I sometimes serve it alongside fresh berries or a fruit salad to balance the chocolate richness.

Creative Ways to Present

For special occasions, I slice the bread and serve it as mini open-faced sandwiches with cream cheese and raspberry jam or drizzle warm chocolate ganache over slices for a dessert twist. Cutting into muffin shapes or cupcakes is also great for gifting or parties—it makes a pretty, easy-to-share treat.

Make Ahead and Storage

Storing Leftovers

I store leftover Double Chocolate Zucchini Bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to five days. This keeps it moist and soft, and I sometimes refresh slices in a toaster oven to warm them up before eating.

Freezing

This recipe freezes really well. I wrap the fully cooled loaf tightly in plastic wrap, then foil, and freeze it for up to three months. When I’m ready to eat, I thaw it in the fridge overnight, which preserves the moisture and flavor beautifully.

Reheating

I gently reheat slices in the microwave for 15-20 seconds or in a toaster oven for a few minutes—either way, the bread tastes fresh, and those melted chocolate pockets come alive again! For an extra treat, add a little spread or nut butter on top.

FAQs

Final Thoughts

Honestly, this Double Chocolate Zucchini Bread Recipe feels like a little slice of happiness every time I bake it. It combines the richness of chocolate with a moist, tender crumb that only zucchini can provide. If you’re after a recipe that delivers both family-pleasing flavor and a touch of nutrition, this one’s a must-try. I can’t wait for you to make it and enjoy it as much as my family and I do—trust me, it’s a keeper!

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