Chocolate Zucchini Bread
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This double chocolate zucchini bread is one of those recipes you’ll make long after zucchini season is over. I know that sounds like a bold claim, but after testing a few different versions, this is the one I couldn’t stop slicing “just one more piece” from.
Why I Can’t Stop Making This Double Chocolate Zucchini Bread
I’ll be honest, I don’t make this because I have extra zucchini sitting on the counter. I make it because it’s one of the best chocolate loaves I’ve ever baked. The zucchini just happens to be the secret that keeps every slice incredibly soft and moist.
- Deep chocolate flavor. Cocoa powder and chocolate chips make every bite rich and fudgy.
- Perfectly moist. The zucchini keeps the loaf soft without making it taste like vegetables.
- Freezer friendly. Bake one now and freeze another loaf or individual slices for later.
- Even better the next day. The flavors deepen overnight, making leftovers just as irresistible.
I’ve made this when my garden was overflowing with zucchini, and I’ve made it after buying zucchini just so I could bake another loaf. It’s rich without being too sweet, packed with chocolate flavor, and stays delicious for days. Whether I’m baking it for dessert, sneaking a slice with my afternoon coffee, or freezing a loaf for later, it’s one of those recipes I never regret making.
Jesseca’s Recipe Review
I think chocolate zucchini bread gets overlooked. Most people think of it as a way to use up extra garden zucchini, but I’d make this loaf even if zucchini cost $5 a pound. It’s rich, deeply chocolatey, and unbelievably moist. If you’re craving chocolate cake but want something you can justify eating with your morning coffee, this is it.
Chocolate Zucchini Bread Ingredients
This recipe uses simple baking staples, but there are a few ingredients that make all the difference. Here’s what you need to know before you get started.
- Cocoa powder: Either Dutch process or natural unsweetened cocoa works well here. Dutch process gives the loaf a richer chocolate flavor and darker color, while natural cocoa creates a slightly lighter, more classic chocolate taste.
- Espresso powder (optional): You won’t taste coffee. It simply deepens the chocolate flavor and makes the loaf taste even richer.
- Sour cream: This is one of my favorite ingredients in this recipe. It adds moisture and richness without making the bread heavy. If you don’t have sour cream, an equal amount of avocado oil or another neutral oil works well, too.
- Zucchini: There’s no need to peel it first. Simply shred it using the large holes of a box grater, then gently squeeze out the excess moisture. You want it to feel damp, not completely dry.
- Chocolate chips: I use semisweet chocolate chips to balance the sweetness, but dark chocolate chips are also delicious if you prefer a richer loaf.
Pro Tip: The better your chocolate, the better your bread. If you have a favorite cocoa powder or chocolate chips, this is the recipe to use them in.
Choosing the Right Zucchini
The great news? This recipe isn’t picky. Whether you’re using a zucchini from your garden or grabbing one from the grocery store, it’ll work beautifully with just a few simple tips.
- Choose a medium zucchini if possible. They’re tender, have smaller seeds, and contain just the right amount of moisture.
- Large garden zucchini work too. If your zucchini is especially large, scoop out any tough seeds before shredding.
- There’s no need to peel it. The skin softens as the bread bakes and blends right into the loaf.
- Use the large holes on a box grater. They create the perfect texture without making the batter too wet.
- Lightly squeeze the shredded zucchini. You want to remove any excess liquid, but don’t squeeze it completely dry. It should still feel damp to the touch.
- One medium zucchini is usually enough. You’ll need about 1½ cups of shredded zucchini for this recipe.
A little moisture is exactly what makes this bread so soft and tender, so don’t overthink it. If your zucchini isn’t dripping wet, you’re in great shape.
The Perfect Amount of Moisture
One of the biggest questions I get about zucchini bread is how much moisture to remove from the zucchini. The goal isn’t to dry it out completely. You just want to remove the excess water.
- Too wet: Water drips from the zucchini when you squeeze it. Give it another gentle squeeze with a clean kitchen towel or a few paper towels.
- Just right: The zucchini feels damp and clumps together when you squeeze it, but no water drips out. This is exactly what you want.
- Too dry: The zucchini feels dry and fluffy after squeezing. At this point, you’ve removed too much moisture, which can leave the bread drier than intended.
Remember, the zucchini is what gives this loaf its incredibly soft, moist texture. A gentle squeeze is all it needs.
How to Tell When Your Zucchini Bread Is Done
Chocolate quick breads can be a little tricky because melted chocolate chips can make it look underbaked. Here are a few ways to know your loaf is ready to come out of the oven.
- Check with a toothpick. Insert a toothpick into the center of the loaf. A few moist crumbs or melted chocolate are perfectly fine, but there shouldn’t be any wet batter.
- Look for a domed top. The bread should be puffed and set, with a slight crack running down the center.
- Give it a gentle press. The center should spring back lightly when touched instead of sinking.
- Use a thermometer. If you want to be extra sure, the center of the loaf should register 200 to 205°F.
Every oven bakes a little differently, so start checking around the 50-minute mark. If the center still looks wet, continue baking and check again every 3 to 5 minutes.
Frequently Asked Questions
No! The skin is tender and softens as the bread bakes. Once it’s shredded, it practically disappears into the loaf.
Yes, but only lightly. You want to remove any excess moisture without drying it out completely. The zucchini should still feel damp when you add it to the batter.
Not at all. The zucchini adds moisture, not vegetable flavor. With the cocoa powder and chocolate chips, this loaf tastes like rich chocolate bread.
Yes. Thaw it completely, then gently squeeze out the excess liquid before measuring and adding it to the batter.
This usually happens when the loaf is underbaked or the oven door is opened too early. Be sure to bake until a toothpick comes out with moist crumbs, not wet batter.
Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. It also freezes beautifully.
Storage and Freezer Instructions
One of my favorite things about this bread is that it stays soft and moist for days, making it perfect for baking ahead.
- Counter: Store the cooled loaf in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 3 days.
- Refrigerator: For longer storage, refrigerate the bread in an airtight container for up to 1 week. Let it come to room temperature or warm individual slices for a few seconds in the microwave before serving.
- Freezer: Once the loaf has cooled completely, wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months. You can also freeze individual slices for an easy grab-and-go treat.
- To thaw: Let the loaf thaw overnight in the refrigerator or for a few hours at room temperature. Individual slices can be thawed on the counter for about 30 minutes or warmed in the microwave for 15 to 20 seconds.
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Double Chocolate Zucchini Bread
Ingredients
- 1 cup all-purpose flour
- ½ cup dark cocoa powder (Dutch process or natural)
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 teaspoon espresso powder (optional)
- 2 large eggs
- ¼ cup unsalted butter (melted)
- ¼ cup sour cream (or a neutral oil like avocado)
- ¾ cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1½ cups shredded zucchini (lightly squeezed dry)
- 1 cup semisweet chocolate chips (divided)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray or line it with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder (if using).
- In a large mixing bowl, whisk together the eggs, melted butter, sour cream, brown sugar, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. Do not overmix.
- Shred the zucchini using the large holes of a box grater. Lightly squeeze it with a clean kitchen towel or paper towels to remove excess moisture. It should feel damp, not dry. Fold the zucchini into the batter.
- Add in ¾ cup of the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining ¼ cup chocolate chips evenly over the batter.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Melted chocolate is fine, but there should be no wet batter.
- Let the bread cool in the pan for 15 minutes. Run a knife around the edges, then carefully transfer the loaf to a wire rack to cool completely before slicing.
Notes
- Don’t over-squeeze the zucchini. Remove any excess liquid, but leave the zucchini slightly damp so it keeps the bread soft and moist.
- Espresso powder is optional. It won’t make the bread taste like coffee, but it does enhance the chocolate flavor.
- Use good-quality chocolate chips. Since chocolate is the star of this recipe, a quality brand makes a noticeable difference.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
