Easy Double Chocolate Zucchini Bread
Moist, flavorful zucchini bread with a twist: cocoa in the batter and studded with chocolate chips. Double Chocolate Zucchini Bread is a winner every time!
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Why We Love Chocolate Zucchini Bread
Here we are, in the thick of summer and gardens seem to be overflowing with an abundance of zucchini just begging to be used up. If you don’t have a garden of your own, hopefully, you have some generous neighbors or friends (or customers) willing to share their summer bounty with you, as we do! If not, you can’t miss the mounds of beautiful squash at the grocery store or farmer’s market.
This easy chocolate zucchini bread recipe gives you two flavorful, moist loaves of quick bread (bread that doesn’t require yeast) that are loaded with chocolate in every bite! The recipe comes together quickly, it’s a great way to sneak in some veggies, it’s easy to double (or triple), and freezes wonderfully! What’s not to love?! I usually make a double batch so I have some to share and/or freeze for later.
Easy Chocolate Zucchini Bread Ingredients
(full printable recipe at the end of this post)
I love quick bread because they are so easy and, well, quick! Usually, there is no need for a mixer and you can have your bread in the oven in no time.
- grated zucchini – Freshly grated from about a pound and a half of zucchini.
- strong coffee – You won’t taste the coffee, but it enhances the rich chocolate flavor.
- all-purpose flour – Spoon the flour into a dry measuring cup to measure it correctly. Don’t use the measuring cup to scoop the flour, you’ll use more flour than you should.
- unsweetened cocoa powder – Gives a deep chocolate flavor to this zucchini bread. Do NOT use dutch process cocoa.
- baking soda – It’s used to increase the volume and lighten the texture of the quick bread.
- salt – To help enhance the sweetness, not make anything salty.
- cinnamon – Lends a nice spice to the chocolate.
- granulated sugar – Also known as white sugar, or “regular” sugar.
- eggs –They help hold the bread together while also keeping it light and fluffy.
- unsalted butter – Unsalted gives you complete control of the overall flavor of your recipe, but you can use salted in this recipe if that’s all you have.
- almond extract – Adds a wonderful hint of almond that creates depth in this recipe.
- mini chocolate chips – They give the bread the most delicious chocolatey flavor.
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How To Make Chocolate Zucchini Bread
This isn’t your average, everyday zucchini bread. This one is a special treat full of chocolate! Great for breakfast, a snack, or after-dinner dessert.
STEP ONE: Soak grated zucchini in coffee for 5-10 minutes. Then squeeze zucchini to remove liquid.
PRO TIP: It’s very important to be sure you remove excess liquid from the zucchini. Zucchini is 95% water, requiring you to drain it. So be sure to grate and soak your zucchini first so you can let it drain while you get the rest of the recipe together.
STEP TWO: Preheat the oven to 350° F and grease and flour two 9 by 5-inch loaf pans.
STEP THREE: Whisk dry ingredients in a large bowl and set aside.
STEP FOUR: Beat wet ingredients in a large bowl and gently stir in zucchini. Add the flour mixture to the batter and stir just until combined. Stir in the chocolate chips.
STEP FIVE: Divide the batter between the two pans and bake for 50 minutes. Cool completely before serving.
Brew a cup of coffee or grab a glass of milk, and enjoy!
What Makes A Good Chocolate Zucchini Bread?
Flavor: Zucchini, itself doesn’t bring the flavor to this party, so a good zucchini bread recipe needs to be full of added flavors! This recipe brings on the flavor with the addition of cinnamon, almond extract, cocoa powder and chocolate chips.
Moist: This is where the zucchini can shine since this summer squash is 95 percent water. This recipe is unbelievably moist, without any oil!
Texture: Zucchini bread should be light and airy, not too dense or gummy. Both the flavor and the texture of the shredded zucchini should melt into the bread, creating a subtle sweetness and a soft texture. This recipe does all of that!
No-Fail Zucchini Bread FAQ
How Do I Choose The Perfect Zucchini? You want a squash that is firm and heavy for its size; the skin should be brightly colored and blemish-free. Because they are harvested earlier, smaller squash are more tender than larger ones and have thinner skins; choose squash that are less than eight inches long.
When Is Zucchini In Season? While most grocery stores and supermarkets do have zucchini year-round, their peak season runs from June to late August. So get them during the summer for the freshest and most vibrant flavor!
How Do I Store Zucchini? Refrigerate your freshly bought (or harvested) zucchini in a plastic or paper bag with one end open for 1-2 weeks and do not wash or slice it until you are ready to use it.
How do you keep zucchini bread from getting soggy? To make sure you don’t end up with soggy loaves from all the moisture in the zucchini, be sure to drain the zucchini well or use this trick from Cook’s Illustrated. Simply squeeze the shredded zucchini in a clean dishcloth before mixing it with the rest of the ingredients. Your loaves will end up light and airy, not weighed down.
Do you put zucchini bread in the fridge? Loaves can be wrapped with plastic wrap and stored at room temperature for up to 3 days. Like most quick bread, you can freeze zucchini bread. Be sure to cool completely first then wrap the loaf in plastic wrap and then aluminum foil and freeze for up to 3 months.
Do you need to peel the zucchini for zucchini bread? The short answer is no! There is no reason to remove the zucchini peal, it will melt into the bread.
Why is my zucchini bread sinking in the middle? This is usually caused by overmixing the batter. When you mix the wet and dry ingredients together, simply stir just until combined.
Does zucchini bread taste like zucchini? Nope! you can’t taste it. Zucchini adds flavorless moisture– how cool is that?! A delicious way to eat your greens 😉
Is it better to bake zucchini bread in a glass or metal pan? Use metal pans for quick bread. Metal heats up faster and will result in a better rise and crisp, brown edges.
Variations To Try
Vary the flour. For slightly healthier zucchini bread, substitute whole-wheat flour for half of the all-purpose flour. I don’t recommend using all whole-wheat flour.
Add-Ins: Try adding 1/2 cup walnuts, pecans, pistachios, and/or white chocolate chips.
Spice It Up: try substituting half a teaspoon of the cinnamon for cardamom.
Make Muffins: These can also be baked into muffins for an easy on-the-go breakfast or snack! Bake for 18-20 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
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- 4 cups grated zucchini (from about a pound and a half of zucchini)
- 1 cup strong coffee (to soak zucchini in)
- 2 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups granulated white sugar
- 2 eggs
- 3/4 cup unsalted butter, melted
- 1/2 teaspoon almond extract
- 3/4 cup mini chocolate chips
- Place the freshly grated zucchini in a large bowl and pour cooled coffee over and let it soak for about 5-10 minutes. Then, squeeze all liquid from zucchini and place in a dishcloth to remove excess moisture or place in a sieve over a bowl to catch any excess moisture.
- With rack in the middle, preheat oven to 350°F. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess
- In a large bowl, whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon until all ingredients are well combined, set aside.
- In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. Add the melted butter and almond extract and beat until smooth.
- Gently stir in the grated zucchini Add the flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.
- Divide the batter between the two pans.
- Bake for 50 minutes, or until a skewer inserted into the center comes out clean and easily. Let it cool on a rack for 5-10 minutes, then run a butter knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack.
- Loaves can be wrapped with plastic wrap and stored at room temperature for up to 3 days. or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months.
- Soaking zucchini in strong coffee will enhance the chocolate flavor
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Nutrition Information:Yield: 24 servings Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 158mgCarbohydrates: 28gFiber: 1gSugar: 16gProtein: 3g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.