Double Chocolate Zucchini Bread

This bread is moist, rich, and fudge-like, so chocolatey it raises the question: how is there a vegetable in this? With deep chocolate flavor and melty chocolate chips in every slice, you’d never guess there’s shredded zucchini in the batter. The first time I made a chocolate zucchini bread, I couldn’t wait and sliced into it warm, and the flavor was somehow flat and the slice fell apart on me. Letting it cool completely brings out the chocolate flavor and gives you clean slices.

What I love is how the zucchini disappears entirely. It adds pure moisture with zero savory flavor, so even people who want nothing to do with zucchini end up loving it. The batter comes together quickly with just a couple of bowls and a whisk, it freezes well, and it works for muffins or cupcakes too. It’s on my menu all summer when zucchini is plentiful.

Here’s the kitchen tip that deepens the chocolate flavor. Add a little espresso powder to the batter. The bread won’t taste like coffee at all, but the espresso powder deepens the cocoa for the richest-tasting chocolate flavor. It’s a trick that works in chocolate cake too. Also make sure to use natural unsweetened cocoa powder here, not Dutch-process, since the recipe is built for it.

And resist slicing into it while it’s warm, which is exactly where I went wrong. With most zucchini baked goods, the flavor is noticeably better once it’s completely cooled, and the loaf slices much more neatly too. So as tempting as that warm chocolate smell is, give it time. You’ll smell that deep chocolate thing as it bakes. No need to blot the zucchini either, since you want all that moisture in every slice.

Why You’ll Love This Recipe

It’s deeply chocolatey. Cocoa, espresso powder, and melty chocolate chips give it rich, fudge-like chocolate flavor.

The zucchini hides completely. It adds pure moisture with no savory flavor, so no one will know it’s there.

The batter comes together fast. Just a couple of bowls and a whisk, with no mixer needed.

It freezes well. Make several loaves when zucchini is plentiful and stash them for future chocolate cravings.

Ingredients

Here’s everything you’ll need:

• 1 1/2 cups shredded zucchini (no need to blot)
• All-purpose flour
• Unsweetened natural cocoa powder
• Instant espresso powder
• Granulated sugar
• Baking powder, baking soda, and salt
• 2 large eggs
• Oil (or melted coconut oil)
• Plain Greek yogurt
• Vanilla extract
• Chocolate chips

How to Make Double Chocolate Zucchini Bread

1. Prep and Shred

Heat the oven to 350 and grease a loaf pan. Shred the zucchini on a box grater, peel on or off, until you have 1 1/2 cups. No need to blot it, since you want that moisture.

2. Mix the Dry Ingredients

Whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Getting these combined first keeps the batter from clumping.

3. Mix the Wet Ingredients

In another bowl, whisk the oil, sugar, eggs, Greek yogurt, and vanilla until combined. Then whisk in the shredded zucchini.

4. Combine Them

Pour the wet ingredients into the dry and stir gently just until combined. The batter will be very, very thick. Don’t overmix.

5. Add the Chips

Fold in the chocolate chips, distributing them evenly through the thick batter for melty pockets in every slice.

6. Bake and Cool

Spread the batter into the pan and bake about 50 minutes, checking at 45. Cool the loaf completely before slicing for the best flavor and neat cuts.

Expert Tips

Add espresso powder. It deepens the cocoa for the richest chocolate flavor, without tasting like coffee.

Use natural cocoa powder, not Dutch-process. The recipe is built for natural unsweetened cocoa.

Don’t blot the zucchini. You want that moisture in every slice, so add it straight to the batter.

Don’t overmix the batter. Stir just until combined, since the batter is meant to be very thick.

Cool completely before slicing. The flavor is better cooled, and the loaf slices much more neatly.

Recipe Variations and Add-ins

You can use vegetable oil in place of the coconut oil.

Turn the batter into muffins or cupcakes instead of a loaf.

You can use low-fat or full-fat Greek yogurt, or regular yogurt, in place of nonfat.

Add a handful of chopped nuts along with the chocolate chips.

You can peel the zucchini if you want to hide any green specks from picky eaters.

What to Serve With This Recipe

Serve a slice with a cold glass of milk. The milk plays off the chocolate. It’s a classic pairing.

Pair it with a cup of coffee. The coffee deepens the chocolate flavor. The two suit an afternoon treat.

Warm a slice with a scoop of ice cream. The cream turns it into dessert. It dresses up the rich bread.

How to Store This Recipe

Cover and store leftover bread at room temperature for three to four days, or in the fridge for up to a week. It stays moist and fudge-like.

It freezes beautifully too. Bake and cool the loaf, wrap it well, and freeze it for up to three months. Thaw it overnight in the fridge and bring it to room temperature before slicing.