This Double Chocolate Zucchini Bread is rich, moist, and loaded with chocolate flavor, making it the perfect way to use up fresh summer zucchini. Made with simple pantry ingredients and plenty of chocolate chips, this easy zucchini bread recipe is a delicious dessert, snack, or breakfast treat the whole family will love.

Do you peel zucchini for zucchini bread?

No, there is no need to peel the zucchini. The skin is soft, adds nutrients, and blends seamlessly into the bread as it bakes.

Should I squeeze the moisture out of zucchini for zucchini bread?

For most zucchini bread recipes, you should not squeeze out all the moisture. The natural moisture from the zucchini helps create a soft, moist loaf.

Can you taste the zucchini in double chocolate zucchini bread?

Not really! The zucchini adds moisture and texture, while the rich cocoa powder and chocolate chips provide the dominant chocolate flavor.

Why is my zucchini bread dry?

Dry zucchini bread is often caused by overbaking, measuring flour incorrectly, or using zucchini that has been drained too much. Be sure to check for doneness a few minutes before the recommended baking time.

Can I freeze double chocolate zucchini bread?

Yes! Allow the bread to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months and thaw at room temperature before serving.

How do I store zucchini bread?

Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Can I make zucchini bread with frozen zucchini?

Yes. Thaw the zucchini first and drain any excess liquid before adding it to the batter.

What type of cocoa powder is best for chocolate zucchini bread?

Both natural and Dutch-process cocoa powder work well, though Dutch-process cocoa creates a deeper, richer chocolate flavor.

Cook with me!

Double Chocolate Zucchini Bread

5 from 1 vote

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Prep Time20

Cook Time55

Resting time20

Total Time1 35

Servings:

Ingredients

1 3/4 cups all purpose flour
1/3 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon ground nutmeg
2 cups finely grated zucchini use the small holes on your grater!
2 large eggs
1/2 cup plain yogurt
1/2 cup cane sugar up to 3/4 cups for a sweeter loaf!
1/4 cup olive oil
1/4 cup honey
2 teaspoons vanilla extract
1/2 cup chopped chocolate
1/3 to 1/2 cups finely chopped walnuts

Instructions

Preheat oven to 350F. Butter a 9×5″ loaf pan, then line with parchment paper so it has “sleeves” on the edges for easy removal.
In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, cinnamon, salt, and nutmeg. Mix very well. Set aside.
In a separate bowl, vigorously whisk together the eggs, yogurt, sugar, olive oil, honey, and vanilla for 2 minutes.
Add the flour mixture and fold together JUST until combined with a spatula. It’s okay if there’s still some dry spots.
Add the finely grated zucchini, half of the chopped chocolate, and (optional) chopped walnuts. Fold together once again just until new additions are evenly distributed and there’s no more dry flour spots.
Transfer the batter to the prepared loaf pan. Top with the remaining chopped chocolate.
Bake in the middle oven rack for 55 to 60 minutes, until a toothpick inserted into the center comes out clean or only with a few moist crumbs. Let rest in the pan for 20 minutes before slicing.

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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