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★ Why You'll Love this Recipe ★
Double Chocolate Zucchini Bread is arguably the best way to use your garden zucchini.
This Double Chocolate Zucchini bread is kid-friendly.
Also husband-friendly and pretty much all-people-friendly. 🙂 This chocolate zucchini bread is my husband's favorite type of zucchini bread.
Personally, I'm torn between this and pineapple zucchini bread. They're both so good so I usually end up making at least one of each when the zucchini starts rolling in at the end of the summer.
Like cake, but healthier!
The best part about this double chocolate zucchini bread is that it tastes pretty much like chocolate cake but there's almost 3 cups of zucchini stashed inside. I won't tell if you don't!
I mean besides being delicious, the texture is also really great.
The outer crust comes out thin and crispy while the inside is moist and so rich because it's DOUBLE dark chocolate. I mean, is single chocolate ever enough?
Great for breakfast!
Quite possibly the best thing about this recipe is the fact that you can eat a boatload of chocolate and feel pretty good about it afterward. At least I do. 🙂 So I feel completely justified eating this for breakfast or as an afternoon snack.
If you like the idea of eating this for breakfast, then you may want to check out my donut version of this recipe here: Chocolate Zucchini Donuts.
If this isn't the best chocolate zucchini bread recipe you've ever tried then please send me your recipe! 😉 Or if you're not into chocolate as much, try my equally as delicious pineapple zucchini bread.
Want to share?
Use these cute, oven-safe, disposable loaf pans to share. I love that they're disposable so no one has to remember to return your bread loaf pan to you.
★ Ingredients You'll Need ★
Here's everything you'll need to make chocolate zucchini bread from scratch.
- Whole wheat flour. All purpose flour could also be used if you prefer.
- Salt. I like to use sea salt.
- Baking soda.
- Cocoa powder. I like to use special dark for a rich chocolate flavor.
- Chocolate chips. I use milk chocolate chips to balance out the dark cocoa powder.
- Eggs. To make this healthier, you could use egg whites. If removing the yolk to use egg whites only, then you'll need to double the amount of eggs to get the correct volume.
- Sugar. I like a combination of white and brown sugar for more a complex cookie-like flavor.
- Vanilla extract.
- Coconut oil. Vegetable oil would also work.
- Sour cream. Or plain Greek yogurt can be used.
- Shredded zucchini. Squeeze by hand to eliminate some of the liquid.
★ Tips & FAQs ★
No! Zucchini adds moisture and helps create a tender crumb, but it’s super mild in flavor. It blends right in and you won’t even know it’s there.
You do not need to peel off the skin. Just wash, cut off the stem and grate the zucchini. The skin is soft and unnoticeable once baked. It's also vitamin-rich!
Make sure not to overbake it! Zucchini is naturally moist and will help keep the bread soft and moist as long as you don't cook it too long.
Yes! You can easily turn the batter into muffins or mini loaves. Just adjust the baking time—check muffins at 20–25 minutes and minis at 30–35 minutes.
Yes, zucchini bread is freezer friendly. Let it cool completely, then wrap tightly in plastic wrap and foil or a freezer bag. It’ll keep well in the freezer for up to 3 months.
Double Chocolate Zucchini Bread
Equipment
Ingredients
- 2 cups whole wheat flour
- 1 ½ teaspoon salt
- 1 ½ teaspoon baking soda
- 6 tablespoon special dark cocoa powder
- ¾ cup milk chocolate chips
- 3 eggs
- 1 cup sugar
- ¼ cup brown sugar
- 2 teaspoon vanilla extract
- ½ cup coconut oil
- ½ cup sour cream or plain Greek Yogurt
- 2 ½ cups zucchini shredded
Mighty Mrs. is a #WalmartPartner.
Instructions
- Combine dry ingredients. In a small bowl, mix together flour, baking soda, salt and cocoa powder. Add chocolate chips and toss to coat.
- Mix wet ingredients. In a large bowl, beat together coconut oil, sugar, brown sugar and eggs. Add vanilla and sour cream.
- Combine wet and dry ingredients. Fold in shredded zucchini then pour into greased bread pan.
- Bake at 350˚ for 50-55 minutes or until just set.
Notes
- Squeeze the zucchini by hand before adding to the batter to remove some excess liquid. This will shorten bake time.
- For moist bread, do not over bake!
- Use a toothpick to check the center of the loaf about 10 minutes prior to the end of the bake time. When it comes out clean, the bread is done and should be removed from the oven.
- Use baking spray to grease the loaf pan for best non-stick results.
urbancooknyc says
Hi there, what size loaf pan do you use? Recipe says it yields 2 loaves, is it two 5x9 loaf pans? thanks!
Angela G. says
Yes, two 5x9 loaves. Thanks for asking!