I’m a big fan of simple, frugal, homemade food especially when it helps use up the pile of zucchini that always seems to appear by late summer. This double chocolate zucchini bread is one of those dependable recipes that feels both practical and comforting, with just enough chocolate to make it special.
Zucchini bread is something I grew up eating. During summer, my mom baked loaf after loaf, and homemade baked goods were always a real treat. This version keeps that same cozy feeling but adds cocoa powder and chocolate chips for a rich, chocolatey twist. I often make a few batches at once and freeze extras so there’s always something ready for busy mornings or easy desserts.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup cocoa powder (plus extra for dusting the pan)
- 1 teaspoon cinnamon
- 6 ounces chocolate chips
Wet Ingredients
- 3 eggs
- 2 teaspoons vanilla extract
- ¾ cup neutral oil (such as sunflower or vegetable oil)
or 1 cup melted butter - 2 cups grated zucchini (unpeeled)
How to Make Double Chocolate Zucchini Bread
1. Preheat and Prepare
Preheat oven to 350°F (175°C). Grease two loaf pans or a muffin tin and lightly dust with cocoa powder.
2. Mix Dry Ingredients
In a large bowl, combine flour, sugars, baking powder, baking soda, salt, cinnamon, and cocoa powder. Stir in chocolate chips.
3. Mix Wet Ingredients
In a separate bowl, whisk eggs, oil (or melted butter), and vanilla. Stir in grated zucchini.
4. Combine
Add dry ingredients to the wet mixture. Stir gently until just combined. The batter will be thick—do not overmix.
5. Fill the Pans
Spoon batter into prepared pans, pressing lightly to fill corners evenly.
6. Bake
- Loaves: 50–60 minutes
- Muffins: 20–30 minutes
Bake until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
Tips for the Best Zucchini Bread
- Mix just until combined to keep the bread tender
- Do not squeeze moisture from the zucchini
- Check muffins early—they bake faster than loaves
- Let the bread cool before slicing for clean cuts
Storage & Freezing
- Room temperature: 2–3 days, well wrapped
- Refrigerator: Up to 5 days
- Freezer: Up to 3 months
Wrap tightly and thaw at room temperature before serving.
FAQs
Do I need to peel the zucchini?
No, leave the peel on it adds moisture and blends right in.
Can I make this as muffins instead of loaves?
Yes, this recipe works great in muffin tins.
Why is my bread dense?
Overmixing the batter is usually the cause. Stir just until combined.
Can I reduce the sugar?
Yes, but reducing too much may affect texture and moisture.
Does this taste like zucchini?
No, the zucchini keeps it moist but the flavor stays chocolate-forward.
