Double Chocolate Zucchini Bread

When you blend rich cocoa, melted chocolate chips, and a generous helping of zucchini, you get one of the most decadent quick breads ever—Double Chocolate Zucchini Bread. This moist, fudgy loaf tastes like dessert but sneaks in vegetables for a treat that’s as wholesome as it is indulgent.

Perfect for breakfast, snacking, or even dessert, this zucchini bread is proof that healthy(ish) treats can still be seriously chocolatey. It’s a crowd-pleaser for both kids and adults—and best of all, it’s made without any alcohol, bacon, or pork, making it suitable for a wide range of diets and occasions.

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Why You’ll Love This Double Chocolate Zucchini Bread

• ✅ Ultra Moist & Rich – Like chocolate cake, but healthier

• ✅ Easy One-Bowl Recipe – No mixer required

• ✅ Vegetable-Packed – Sneaky zucchini = extra nutrition

• ✅ Freezer-Friendly – Great for batch baking

• ✅ Customizable – Add nuts, dairy-free chips, or espresso powder

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Ingredients You’ll Need

Dry Ingredients

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder (preferably Dutch-processed)

• ½ tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• 1 tsp instant espresso powder (optional, enhances chocolate flavor)

Wet Ingredients

• 2 large eggs

• ½ cup brown sugar

• ¼ cup maple syrup or honey

• ⅓ cup avocado oil or light olive oil

• ¼ cup plain Greek yogurt or unsweetened applesauce

• 1 tsp vanilla extract

• 1 ½ cups grated zucchini (moisture squeezed out)

Mix-ins

• ½ cup chocolate chips (semisweet or dark)

• Optional: ¼ cup chopped walnuts or pecans

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Kitchen Tools You’ll Need

• Mixing bowl

• Whisk and spatula

• Box grater for zucchini

• 9×5-inch loaf pan

• Parchment paper (optional for easy removal)

• Wire rack for cooling

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How to Make Double Chocolate Zucchini Bread

Step 1: Prep & Preheat

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Grate and Drain Zucchini

Grate zucchini on the large holes of a box grater. Wrap it in a clean kitchen towel and squeeze out excess moisture. Set aside.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, brown sugar, maple syrup, oil, yogurt (or applesauce), and vanilla extract until smooth.

Step 4: Add the Dry Ingredients

Sift in the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder (if using). Stir until just combined—don’t overmix.

Step 5: Fold in Zucchini and Chocolate Chips

Fold in the grated zucchini and chocolate chips (plus any optional nuts). The batter will be thick and rich.

Step 6: Bake

Pour the batter into your prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

🔁 Tip: Check at 45 minutes—if the top is browning too quickly, cover loosely with foil for the remainder of baking.

Step 7: Cool

Let the bread cool in the pan for 10–15 minutes. Transfer to a wire rack and allow it to cool completely before slicing for best texture.

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Serving Suggestions

• As a Treat: Dust with powdered sugar or serve with whipped coconut cream

• For Breakfast: Pair with almond milk or a hot herbal tea

• For Dessert: Top with dairy-free vanilla ice cream and a drizzle of chocolate sauce

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Storage & Freezing

Room Temperature

Store tightly wrapped or in an airtight container for 3 days.

Refrigerator

Keeps for up to 6–7 days—great for meal prep!

Freezer

• Slice before freezing for quick grab-and-go portions

• Wrap slices in plastic wrap, then foil

• Freeze for up to 3 months

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Healthier Than It Tastes

Zucchini adds fiber, moisture, and subtle sweetness—without affecting the flavor. Combined with healthy fats and unrefined sugars like maple syrup, this loaf is a healthier alternative to traditional chocolate cake.

You won’t even taste the veggies—just rich, deep chocolate in every bite.

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Variations to Try

Vegan-Friendly

• Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg)

• Use non-dairy yogurt or applesauce

• Choose vegan chocolate chips

Gluten-Free

• Use a 1:1 gluten-free flour blend with xanthan gum

• Add an extra tablespoon of yogurt if the batter feels dry

Extra Fudgy

• Add 2 tbsp of melted dark chocolate into the batter

• Stir in ¼ cup mini chocolate chips just before baking for gooey pockets

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FAQs About Double Chocolate Zucchini Bread

Do I need to peel the zucchini?

No, the skin is soft and melts right into the batter. It adds extra fiber and a hint of color.

Can I reduce the sugar?

Yes—cut back the brown sugar to ⅓ cup for a less-sweet loaf, but keep the maple syrup for moisture.

What kind of cocoa powder should I use?

Dutch-processed cocoa offers a richer flavor and darker color, but natural cocoa works too.

Why squeeze the zucchini?

Excess water from the zucchini can make the bread gummy or undercooked. Always drain it well.

Can I make this into muffins?

Yes! Pour batter into lined muffin tins and bake at 350°F for 18–22 minutes.

Final Thoughts

If you’re craving a decadent treat but still want something nourishing and homemade, this Double Chocolate Zucchini Bread delivers all the indulgence with a surprising nutritional boost. It’s easy to make, freezer-friendly, and universally loved—no one will believe it has vegetables!

Whether for dessert, brunch, or a rich afternoon snack, this fudgy, veggie-packed loaf is bound to become a staple in your baking rotation.