Double Chocolate Zucchini Bread

You know I never thought I’d fall in love with zucchini bread but this Double Chocolate Zucchini Bread and Blueberry Lemon and changed everything for me because it’s that kind of recipe that surprises you when you least expect it and I mean it’s chocolate right and who can say no to that especially when it’s double chocolate so it’s extra rich and gooey and just melts in your mouth.

I still remember the first time I made this Double Chocolate Zucchini Bread because I was running late for my daughter’s school bake sale and I didn’t even have time to check if I had all the right ingredients so I just tossed everything together hoping it would turn out okay and somehow even with a few little mistakes and a bit of flour on the counter and chocolate on my face it turned out amazing and everyone at the bake sale kept asking for the recipe.

Now I always tell my friends that the best part of this Double Chocolate Zucchini Bread is not that it’s perfect but that it’s not perfect at all because sometimes the top cracks a little or the middle sinks just a bit and you know what it’s still just as good and maybe even better because it feels real and homemade and full of love and I swear the messier it looks the better it tastes.

Last weekend I made it again while my youngest tried to help by grating the zucchini and we ended up with little green bits all over the counter but we laughed so much that I didn’t even care and that’s what I love about baking this bread it’s not about being neat it’s about having fun and feeling proud when that smell of warm chocolate fills the whole kitchen and you know you’ve made something special with your own hands.

And oh the ways you can enjoy this bread are endless because I’ve tried them all and trust me they’re delicious so you can spread a little peanut butter on top for breakfast or drizzle some honey for a sweet snack or warm it up with a scoop of vanilla ice cream for dessert or have it with a hot cup of coffee in the morning or dip a slice in cold milk before bed or even add a spoon of whipped cream when you feel fancy or make French toast out of leftover slices which by the way might just be my favorite way to eat it because it’s soft sweet and full of chocolate flavor that feels like a hug.

Sometimes when I look at that loaf cooling on the counter I think about how life’s a bit like this Double Chocolate Zucchini Bread because it’s messy it’s not always pretty and it doesn’t have to be perfect to be amazing and that’s the kind of comfort food that keeps me grounded and grateful and a little bit proud too because even after forty years I still find magic in simple things like flour cocoa and a couple of green zucchinis turning into something that makes everyone smile.

ingredients

• 2 cups (260 g) all-purpose flour
• 1/2 cup (60 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed brown sugar
• 2 large eggs
• 1/2 cup (120 ml) vegetable oil
• 1/2 cup (120 ml) plain yogurt or sour cream
• 1 teaspoon pure vanilla extract
• 2 cups (about 250 g) grated zucchini
• 1 cup (175 g) semi-sweet chocolate chips

ingredients notes

• The all purpose flour helps your bread hold together and stay soft inside because it gives the loaf its shape and structure.
• The unsweetened cocoa powder brings the deep chocolate flavor that makes this bread taste like a dessert dream.
• The baking soda and baking powder are like magic bubbles that make the bread rise and stay fluffy inside.
• The salt is very important because it makes the chocolate taste even better and balances the sweetness.
• The granulated sugar gives the bread its sweetness while the brown sugar makes it moist and adds a little caramel flavor.
• The eggs help everything mix and stick together while making the loaf soft and rich.
• The vegetable oil keeps the bread moist for days because it locks in softness.
• The plain yogurt or sour cream gives the loaf a creamy texture and a gentle tangy taste that balances the chocolate.
• The vanilla extract adds a lovely smell and makes the chocolate taste deeper.
• The grated zucchini is the secret because it keeps the bread super moist while you cannot even taste it.
• The chocolate chips melt inside the bread making every bite extra chocolatey and gooey.

How to make Double Chocolate Zucchini Bread ?

step 1

Preheat your oven to 350°F or 175°C and grease a 9 by 5 inch loaf pan with butter or line it with baking paper so the bread does not stick.

step 2

In a large bowl mix together the flour cocoa powder baking soda baking powder and salt using a whisk until everything looks even and smooth so that all the dry things are combined well.

step 3

In another big bowl mix the sugar brown sugar eggs oil yogurt and vanilla extract using a spoon or whisk until the mixture looks smooth and shiny so that it becomes creamy and blended together.

step 4

Gently add the dry ingredients to the wet ingredients while stirring slowly so that no dry flour is left and the batter looks thick and dark and chocolatey.

step 5

Fold in the grated zucchini and chocolate chips using a spatula and mix just until they are spread evenly in the batter without overmixing so the bread stays soft.

step 6

Pour the batter into the loaf pan and smooth the top gently with a spoon so it spreads out evenly.

step 7

Bake in the oven for about 50 to 60 minutes or until a toothpick stuck in the middle comes out almost clean with a few crumbs because of the melted chocolate.

step 8

Let the bread cool in the pan for about 10 minutes then carefully take it out and place it on a wire rack so it cools completely before slicing.

step 9

Slice the bread and enjoy a warm piece full of melty chocolate and a soft crumb that stays moist for days.

kitchen equipment needed

• 1 large mixing bowl
• 1 medium mixing bowl
• 1 whisk or electric mixer
• 1 spatula
• 1 grater for the zucchini
• 1 measuring cup set
• 1 measuring spoon set
• 1 loaf pan (9×5 inches or 23×13 cm)
• 1 oven
• 1 cooling rack

storage options

You can keep your double chocolate zucchini bread fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature for up to three days and if you want to keep it longer you can place it in the fridge for about one week but remember to warm a slice before eating because it tastes best soft and slightly warm and if you want to keep it even longer you can freeze it by wrapping each slice in plastic then in foil and keeping them in a freezer safe bag for up to three months and when you are ready to eat just thaw a slice at room temperature or warm it in the microwave for a few seconds so it becomes soft again.

variations

• You can make Chocolate Walnut Zucchini Bread by adding half a cup of chopped walnuts to the batter so you get a crunchy texture in each bite.
• You can make Double Chocolate Chip Zucchini Muffins by putting the batter into muffin cups and baking them for about 20 to 25 minutes so they become small and cute for snacks.
• You can make Peanut Butter Chocolate Zucchini Bread by swirling two tablespoons of creamy peanut butter into the top of the batter before baking so the flavors mix like magic.
• You can make Spiced Chocolate Zucchini Bread by adding a teaspoon of cinnamon and a pinch of nutmeg for a warm taste that feels cozy and comforting.
• You can make White Chocolate Zucchini Bread by using white chocolate chips instead of dark ones for a sweet creamy flavor that feels fancy and fun.

faq

what is this Double Chocolate Zucchini Bread recipe made of?

This recipe is made of simple kitchen ingredients like flour cocoa sugar eggs and zucchini mixed together to make a chocolatey bread that tastes like cake but feels lighter and moist because of the grated zucchini that melts into the batter.

what does this Double Chocolate Zucchini Bread taste like?

The bread tastes rich and full of chocolate with a little bit of sweetness and a soft inside that almost feels like a brownie while the zucchini keeps it extra moist and delicious without tasting like vegetables at all.

can i taste the zucchini?

No you cannot taste the zucchini because it disappears into the bread while baking so it only adds moisture and makes the texture soft and tender.

can i make it gluten free?

Yes you can make it gluten free by using a gluten free flour mix instead of regular flour while keeping all the other ingredients the same so it stays tasty and moist.

can i use whole wheat flour instead of all-purpose flour?

Yes you can use whole wheat flour for a heartier loaf but remember that it will make the texture a little denser so adding a bit of extra yogurt can help keep it soft.

how can i make it less sweet?

You can use half the sugar or choose dark chocolate chips instead of sweet ones so the bread tastes rich but not too sugary.

can i add other mix-ins?

Yes you can add nuts dried fruits or even coconut flakes for extra fun textures and flavors while keeping the chocolate taste strong and balanced.

how long does it stay fresh?

It stays fresh for about three days at room temperature or up to one week in the fridge and if you freeze it properly it can last up to three months while keeping its amazing flavor.

Double Chocolate Zucchini Bread

Recipe by LaylaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

250

kcal

Total time

1

hour 

10

minutes

A rich double chocolate zucchini bread that is soft moist and packed with deep chocolate flavor while the zucchini keeps it tender and the chocolate chips make it extra gooey and satisfying for any time of day.

Ingredients

• 2 cups (260 g) all-purpose flour

• 1/2 cup (60 g) unsweetened cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup (200 g) granulated sugar

• 1/2 cup (100 g) packed brown sugar

• 2 large eggs

• 1/2 cup (120 ml) vegetable oil

• 1/2 cup (120 ml) plain yogurt or sour cream

• 1 teaspoon pure vanilla extract

• 2 cups (about 250 g) grated zucchini

• 1 cup (175 g) semi-sweet chocolate chips

Directions

• Preheat your oven to 350°F or 175°C and grease a 9 by 5 inch loaf pan with butter or line it with baking paper so the bread does not stick.
• In a large bowl mix together the flour cocoa powder baking soda baking powder and salt using a whisk until everything looks even and smooth so that all the dry things are combined well.
• In another big bowl mix the sugar brown sugar eggs oil yogurt and vanilla extract using a spoon or whisk until the mixture looks smooth and shiny so that it becomes creamy and blended together.
• Gently add the dry ingredients to the wet ingredients while stirring slowly so that no dry flour is left and the batter looks thick and dark and chocolatey.
• Fold in the grated zucchini and chocolate chips using a spatula and mix just until they are spread evenly in the batter without overmixing so the bread stays soft.
• Pour the batter into the loaf pan and smooth the top gently with a spoon so it spreads out evenly.
• Bake in the oven for about 50 to 60 minutes or until a toothpick stuck in the middle comes out almost clean with a few crumbs because of the melted chocolate.
• Let the bread cool in the pan for about 10 minutes then carefully take it out and place it on a wire rack so it cools completely before slicing.
• Slice the bread and enjoy a warm piece full of melty chocolate and a soft crumb that stays moist for days.