Why You’ll Love This Recipe

I enjoy that this bread delivers the intense satisfaction of chocolate cake while secretly packing in vegetables. The addition of chocolate chips gives bursts of sweetness in every bite, and the recipe comes together with minimal effort. It’s a great way to use up zucchini while making something that feels like a treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsweetened cocoa powder
baking soda
salt
granulated sugar
eggs
vegetable oil
vanilla extract
grated zucchini
semi-sweet chocolate chips

Directions

I preheat my oven to 350°F and grease a standard loaf pan.
In a large bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
In another bowl, I beat the sugar, eggs, oil, and vanilla until smooth.
I stir in the grated zucchini, making sure it’s evenly mixed.
I add the dry ingredients to the wet mixture, stirring just until combined.
I fold in the chocolate chips, reserving a handful for topping.
I pour the batter into the prepared loaf pan and sprinkle the reserved chips on top.
I bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
I let it cool in the pan for 10 minutes before transferring to a wire rack.

Servings And Timing

This recipe makes about 8–10 slices. It takes around 15 minutes to prepare, plus 50–60 minutes to bake, and about 10 minutes to cool before slicing.

Variations

I sometimes swap half the semi-sweet chips for white chocolate or peanut butter chips for extra flavor. For a richer loaf, I add a teaspoon of espresso powder to intensify the chocolate taste. If I’m in the mood for more texture, I toss in a handful of chopped walnuts.

Storage/Reheating

I keep the bread in an airtight container at room temperature for up to 3 days. For longer storage, I wrap it well and freeze it for up to 3 months. To reheat, I microwave slices for 15–20 seconds or warm them in a low oven.

FAQs

Can I Make This Bread Gluten-Free?

Yes, I replace the all-purpose flour with a 1:1 gluten-free baking blend and it turns out great.

Should I Peel The Zucchini First?

No, I leave the skin on because it softens during baking and adds color.

Can I Use Dark Chocolate Chips Instead Of Semi-Sweet?

Absolutely, they make the loaf even richer.

Why Is My Bread Sinking In The Middle?

This can happen if the batter is overmixed or if the loaf is underbaked. I make sure to mix gently and test for doneness.

Can I Make Muffins From This Batter?

Yes, I bake muffins at the same temperature for about 18–22 minutes.

Conclusion

I love how this double chocolate zucchini bread transforms simple ingredients into a moist, fudgy loaf with irresistible chocolate flavor. It’s the perfect balance of indulgence and comfort, making it a recipe I reach for whenever I have extra zucchini and a chocolate craving.