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Best Easy Double Chocolate Zucchini Bread Recipe

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This double chocolate zucchini bread is incredibly moist, rich, and fudgy, with the zucchini completely disappearing into the batter. It’s an easy, one-bowl recipe that tastes more like a brownie than bread, perfect for breakfast, dessert, or a snack.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
  • ½ cup plain Greek yogurt (full fat or 2%; sour cream works too)
  • 1 cup semi-sweet chocolate chips (plus extra for sprinkling on top)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Wash and trim the zucchini, then grate using the large holes of a box grater. Place shredded zucchini in a clean kitchen towel, gather edges, and squeeze firmly over the sink to remove as much liquid as possible. Set aside.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined.
  4. In a medium bowl, whisk together eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth and glossy. Add Greek yogurt and whisk until fully incorporated.
  5. Pour wet ingredients into dry ingredients and fold with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Fold in the squeezed-dry zucchini and 1 cup of chocolate chips until evenly distributed. The batter will be thick and fudgy.
  7. Scrape batter into prepared loaf pan and spread evenly. Sprinkle extra chocolate chips on top.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil around the 40-minute mark.
  9. Let bread cool in pan on a wire rack for 15 minutes. Then lift out using parchment overhang and cool completely on rack before slicing.

Notes

Don’t skip squeezing the zucchini dry—it’s crucial for texture. Room temperature eggs help the batter come together smoothly. Measure flour correctly by spooning and leveling. Let bread cool completely before slicing to avoid crumbling. For best flavor, make a day ahead; the flavors deepen overnight.

Nutrition

Keywords: double chocolate zucchini bread, easy zucchini bread, chocolate zucchini bread, moist zucchini bread, zucchini bread recipe

Find it online: https://siennaspoon.com/best-easy-double-chocolate-zucchini-bread-recipe/