Double Chocolate Zucchini Bread is a deliciously rich and chocolaty treat. Made with cacao powder and chocolate chips; makes this bread chocolaty and super moist!
After dinner, I always crave a sweet chocolaty treat. This definitely satisfies that for me. Plus eating chocolate releases dopamine which activates the reward center of your brain, boosting your mood. This double chocolate zucchini bread is a mood booster for sure! Plus it’s very simple to make and you only use one bowl.
Ingredients for Double Chocolate Zucchini Bread
How to Make Double Chocolate Zucchini Bread
- In a medium bowl, whisk the oil and sugar. Then add the maple syrup, eggs, and vanilla. When working with coconut oil, I always like to add room-temperature eggs and syrup so the oil doesn’t clump up.
- Stir in the zucchini using a spatula.
- Add in flour, cacao powder, baking soda, baking powder, and salt. Stir until well combined. Add about half of your chocolate chips to the batter. Stir.
- Pour batter into the prepared loaf pan. Sprinkle with reserved chocolate chips.
- Bake 50-55 minutes or until a toothpick comes out clean when poked through the middle. Let cool at least 10 minutes before removing it from the pan.
FAQ’s Baking with Zucchini
Why Bake with Zucchini?
For those of you who have never baked with zucchini, you are probably wondering why in the world you would put vegetables in your baked goods? First of all, it adds moisture making baked goods super moist and soft. Second, you can sneak in some veggies without even tasting them. Here are some other yummy recipes that use grated zucchini if you want to check them out: Spring Fling Cupcakes and Chocolate Zucchini Muffins. And both really are tender, moist, and delicious.
Do you Squeeze the Liquid out of Zucchini for Bread?
Nope, you want all of the moisture from the zucchini to make your bread super moist.
How do you Grate Zucchini for Baking?
I like to finely grate the zucchini in this recipe. That way the zucchini practically disappears in your bread after baking. You can use a vegetable grater, mandoline, or food processor with a grating attachment. I used the food processor with the fine grating attachment which made it super quick and easy.
No need to peel the zucchini before grating.
How Much Zucchini is Needed?
For the recipe, you will need about 1½ cups of fine-grated zucchini. This is about 1 medium-sized zucchini.
If you are a milk chocolate fan, you can use semi-sweet chocolate chips and baking cocoa. For dark chocolate lovers like myself, I used Ghirardelli 60% cacao baking chips and Navitas cacao powder.
How to Store and Freeze Zucchini Bread
Let the bread cool completely before storing. Wrap bread in plastic wrap or place in an airtight container on the counter for about 3-4 days. To keep bread longer, you can store it in the refrigerator wrapped up for up to a week. You can microwave the bread for about 20-30 seconds to melt the chocolate before eating if desired.
To freeze, place bread in a Ziploc freezer bag and remove any excess air. It will keep in the freezer for up to 3 months.
More Quick Bread Recipes
Double Chocolate Zucchini Bread
Equipment
- vegetable grater
- 9 by 5 loaf pan
- medium mixing bowl
- whisk
- spatula
Ingredients
- 1½ cups grated zucchini (fine) packed (about 1 medium zucchini)
- ½ cup coconut oil melted, cooled to room temp
- ⅓ cup sugar
- ¼ cup pure maple syrup room temp
- 2 eggs room temp
- 1 tsp vanilla
- 1 cup all-purpose flour
- ½ cup cacao powder or cocoa powder
- ¾ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ¾ cup chocolate chips semi-sweet or dark chocolate, divided
Instructions
- Preheat the oven to 350°F.Grease a loaf pan with nonstick cooking spray. Coat the bottom and sides.
- Grate zucchini (fine grate) using a vegetable grater, a food processor with a grating attachment, or mandoline.
- In a medium bowl, whisk oil and sugar together until well combined. Add in maple syrup, eggs, and vanilla. Whisk until fully incorportated.
- Stir in zucchini using a spatula.Add in flour, cacao powder, baking soda, baking powder, and salt. Stir until well combined.Stir in about half of the chocolate chips, reserving the other half for the top.Pour batter into prepared loaf pan. Sprinkle with reserved chocolate chips.
- Bake 50-55 minutes check by inserting a toothpick in the center. Continue baking until a toothpick comes out mostly clean (a couple of crumbs attached is fine).Let cool at least 10 minutes before transferring to a cooling rack.
- Store bread in an airtight container for 3-4 days or freeze up to 3 months.
This looks amazing! Pinning for later use.
Great, thank you!
whenever you post a bread recipe, you knock it out the park!
this one is no different.
such a magnificent recipe.
thanks for sharing!
You are so welcome and thanks so much for those kind words Hari!