Every summer when my garden is overflowing with zucchini, this rich Double Chocolate Zucchini Bread is the very first thing I bake. It's deeply chocolatey, incredibly moist, and packed with dark chocolate chips in every single bite.
If you've ever worried about zucchini bread being bland or dry, this recipe turns all of that on its head. The shredded zucchini melts right into the batter - you won't taste a single vegetable, but it keeps the bread soft and rich for days. It's sweet enough for dessert, delicious alongside your morning coffee, and freezes beautifully if you want to save a loaf for later.
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Why You'll Love This Recipe
Deep Double Chocolate Flavor: Made with melted dark baking chocolate in the batter and dark chocolate chips folded throughout.
Incredibly Moist: The shredded zucchini locks in moisture so every slice stays soft for days without making the bread soggy.
Yields Two Loaves: Eat one loaf fresh and freeze the second for later.
Easy to Customize: Simple to tweak with nuts, different chocolate chips, for a quick flavor swap.
Key Ingredients You'll Need
Here is everything you'll need to make this easy double chocolate zucchini bread from scratch:
- Melted Unsweetened Chocolate & Dark Chocolate Chips: This double chocolate combination gives you a rich cocoa base with pockets of melty dark chocolate in every bite.
- Fresh Zucchini: Shredded fine using a box grater. No need to peel it!
- Vegetable Oil: Gives the bread a soft, tender crumb that lasts much longer than butter.
- Eggs & Granulated Sugar: Create structure and bring just the right balance of sweetness.
- Pantry Staples: All-purpose flour, baking soda, salt, ground cinnamon, and vanilla extract.
Note: If you want to boost the chocolate flavor even more, just add a ¼ teaspoon of Espresso powder to the dry ingredients to intensify that dark chocolate flavor without making the bread taste like coffee!
The Pantry Swap for Unsweetened Chocolate
If you're out of unsweetened baking chocolate squares, you don't need to run to the store. You can easily make your own swap with cocoa powder and oil:
- The Quick Swap: For every 1 ounce of unsweetened chocolate, mix 3 tablespoons of unsweetened cocoa powder with 1 tablespoon of vegetable oil (or melted butter).
- For This Recipe: Since this loaf calls for 2 ounces of unsweetened chocolate, just whisk together 6 tablespoons of cocoa powder and 2 tablespoons of oil until smooth, then stir right into your wet batter.
Cocoa Powder Tip: If you have dutch process cocoa powder, this is an excellent way to make this bread extra dark and chocolatey! You can substitute the dutch process cocoa for unsweetened cocoa powder interchangeably for this swap.
My Top Tips for This Recipe
Squeeze the zucchini dry: After grating the zucchini, I wrap it in a clean cotton kitchen towel and twist out as much liquid as possible over the sink. Squeezing out that extra moisture is the secret to a rich, fluffy loaf that doesn't turn soggy.
Don't over mix the batter: When combining the dry flour mixture with the wet ingredients, stir just until the flour disappears. Over-mixing creates tough, dense bread instead of a soft, tender crumb.
Make Muffins instead: Divide the batter into two paper lined 12-cup muffin tins and bake at 350°F for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. (will yield 24 muffins).
Serving idea: Try warming a s lice for 10 seconds in the microwave and smearing it with Whipped Cinnamon Honey Butter or Homemade Maple Spread, or serve it cold straight out of the fridge with a hot Salted Caramel Mocha Latte!
Storing Your Loaves
Because this double chocolate zucchini bread bakes up as two full loaves, I usually keep one out to eat during the week and freeze the second one for later.
Room Temp or Fridge
You can keep your cooled bread wrapped tightly on the counter at room temperature for up to 4 days.
If you ask me though, I actually prefer keeping mine in the fridge. Storing it cold keeps the loaf super firm, nce and dense, and makes slicing it a much easier.
Freezing Whole Loaves or Slices
This bread freezes exceptionally well for up to 3 months.
- Whole Loaves: Let the loaf cool completely first. Wrap it tightly in plastic wrap, then wrap it in a layer of aluminum foil.
- Individual Slices: Slice the cooled loaf, wrap in individual slices in plastic wrap, and put them in a freezer bag. That way you can grab a single slice whenever a chocolate craving hits.
- Thawing: Just leave frozen loaves or slices out on the counter overnight, and they'll be ready to enjoy in the morning.
What to Make with Extra Zucchini
Got a garden overflowing with squash? Don't let a single zucchini go to waste! Here are a few more of my favorite ways to bake and cook with fresh zucchini:
- Zucchini Chocolate Chip Cookies: Soft, chewy, and packed with chocolate chips for a bite-sized treat.
- Chocolate Banana Zucchini Muffins: Great for busy mornings when you want a quick breakfast on the go.
- Air Fryer Zucchini Fries: Crispy, savory, and a favorite summer side dish.
- Chipotle Zucchini Cheddar Biscuits: Warm, cheesy, and packed with a subtle spicy kick.
If you give this recipe a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how you liked it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!
📖 Recipe
Double Chocolate Zucchini Bread
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Ingredients
- 2 ounces unsweetened chocolate , melted
- 3 large eggs , room temperature
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups grated zucchini , squeezed dry
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup Dark Chocolate Chips
Instructions
- Preheat oven to 350 degrees F. Spray two 9x5 inch loaf pans with cooking spray. Set aside.
- Place shredded zucchini in cotton kitchen towel, roll up and twist to squeeze excess water out. Place shredded zucchini in colander until ready to use.
- In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
- In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well.
- Stir in the flour baking soda, salt and cinnamon. Mixing until dry ingredients are combined with the wet ingredients.
- Fold in the dark chocolate chips. Divide zucchini bread batter evenly into prepared loaf pans.
- Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Shelby Law Ruttan says
This is my very favorite quick bread recipe using chocolate and zucchini and one I make every summer. Its loved by my whole family for it's melt in your mouth chocolate flavor and nobody cares there is zucchini in it!
Jocelyn (Grandbaby Cakes) says
This looks awesome!
Ashley says
Sounds delicious!
Allison Miller says
What a perfect looking bread. I love the addition of white chocolate chips!
Lane & Holly @ With Two Spoons says
I love, love, love zucchini bread season!
Liz says
White chocolate chips, too???? Sold!
Betsy @ Desserts Required says
Love the flavor combination! Great idea to use white chocolate chips....after all, a happy grumpy is a very good thing! Sharing on Desserts Required this weekend.
Shelby says
Thanks Betsy!!
The Hungry Mouse says
Oh, this has to be the best way to eat zucchini, ever. 😀
+Jessie
"E" Street says
This is delicious and has - already become a favorite here! I made mini-loaves so they could "travel" easier (plus I like the end pieces!). Mine was a little dry but i think that could be because I forgot to set the time... LOL!
Glenda says
zucchini in chocolate bread? i HAVE to make one like this for my son. =)
Barbara Bakes says
I love the idea of using white chips. I expect to be swamped with zucchini very soon and am bookmarking this recipe!
CookiePie says
Beautiful -- I must try that recipe!
JMom says
I've made zucchini and chocolate cake before but not bread with white chocolate. I'm definitely trying this one out 🙂
Fit Chick says
I was just wondering what I should do with all my zucchini, thanks for a new recipe.
HoneyB says
Yes Granny, that is what I do!
Linda says
Wow, I can't believe Grumpy likes zucchini bread! I'd have to just call it "chocolate bread" for Hubby. 😉
When you use white chocolate, do you just sub it for the chips part?
Looks delish!
Cristine says
I love baking with zucchini! The bread looks so good!
Heather says
YUM! Need I say more? (=^-^=)
TeaLady says
I'm always up for zucchini recipes. Lots of zucchini here. Will put this on 'the list'.
Looks/sounds great. AND it's chocolate....
Marthe says
You're always welcome to enter my giveaways Shelby 😉
Still deciding on a recipe for my guest post on your blog, maybe a Dutch treat called Boterkoek would be nice? Or a pasta dish....
"E" Street says
I've read somewhere that the zucchini should be "wrung out" to remove extra moisture when making bread. I don't see that step here..... am I trying to make this harder than it needs to be?
Thanks for sharing!
noble pig says
I think zucchini is the most versatile veggie I know.
Katy ~ says
Look at all that moist, chocolaty goodness!!
Ashley says
Your blog is adorable and this looks so yummy!!!
Rhea says
How did you know I'd be desperate for recipes for my surplus zucchini right about now? You're a lifesaver.
Lynda says
I've never tried chocolate zucchini bread before- it looks so moist and delicious, something I think we'll love! Thanks for sharing this!
Sippity Sup says
How can he be Grumpy when eats like this? GREG
Coleen's Recipes says
Thanks for sharing this recipe, it looks fantastic. I've done zuchs with pineapple in a quick bread, but never chocolate.
Olga says
looks super moist! haven't made bread like this in ages.
haleysuzanne says
Yum. This looks absolutely delicious, and your pictures are fantastic. I need to run into some zucchini now.
teresa says
This is probably my very favorite way to use zucchini! Delicious!
ButterYum says
Ooh... this looks like a great way to use up my zucchini. Thanks for the link. I'm headed into the kitchen to make it right now (including your revisions).
Hillary says
I thought my super chocolatey brownies were a nice surprise but maybe I should have made this! 🙂
Miranda says
My mom makes zucchini bread every summer, but she has never made it with chocolate!
This looks fantastic!
Pam says
My neighbor just gave me zucchini...I think I may have to make this!
HoneyB says
Jessie, the zucchini does help make it moist! It is so darned good....just not extremely good on the waistline with a cup of oil.
Fallon says
I've never had chocolate zucchini bread before!
Mary says
someone 's licking their fingers today , very nice!
Josie says
That looks so rich! I will have to try it when I start getting a surplus of zucchini.
Jessie says
Grumpy must be one happy guy right now! That bread looks yummy.
I was just wondering one thing though, what exactly does the zucchini do for the bread?? keep it moist? boost sweetness?
gail says
This looks super delicious Honey!!! mmm!