Double Chocolate Zucchini Bread

This double chocolate zucchini bread is a rich and moist chocolate zucchini bread with chocolate chips. You won’t be able to tell there’s a vegetable in here but only how deliciously chocolatey it is.

I love a good zucchini bake. Zucchini is one of my favorite vegetables, but if you’ve ever had a good zucchini bread you know it doesn’t taste like vegetables. The zucchini is there simply to add moisture and help make your bread extra tender. However, if someone in your life needs a little extra veggie in your diet this is a perfectly good way to add it.

I decided I needed a chocolate version of my Walnut Chocolate Chip Zucchini Bread for the chocolate lovers in my life. Instead of just making this straight chocolate, we made it double chocolate zucchini bread by adding chocolate chips as well. Chocolate lovers rejoice!

If you have never made zucchini bread before, I urge you to do so. Much like banana bread (but there are no banana bread recipes on my site – bananas are garbage food, I said what I said), it’s an easy bake that’s perfect for snacking, breakfast, dessert or sharing.

Baking Tips & Notes

Some zucchini recipes have you blot or dry out your zucchini, this is not one of those. The zucchini is grated and then added directly to the batter as is. No need to peel, or squeeze it out, super simple. I do recommend using a large/coarse grater when grating though.

The size of your loaf pan will dictate your bake time. I baked mine in an 8.5×4.5 inch pan, but a 9×5 is also quite common. If you use a 9×5, that’s completely fine however your loaf will be a little bit shorter and wider, and the bake time will be slightly less. I would check on it starting around 35-40 minutes.

Double Chocolate Zucchini Bread Key Ingredients

• Zucchini – Obviously if you’re going to make this chocolate zucchini bread, you need some zucchini. I always find zucchini during the summer to be the best quality, but you can find it year round and therefore you can make it year round.
• Cocoa Powder – The recipe is written using dutch process cocoa, however any type of cocoa powder will work. Dutch process will simply give you a much more rich and strong chocolate flavor. I personally almost always use Triple Cocoa from King Arthur because it’s a blend and sort of gives you the good flavor notes from the main types of cocoa powder.
• Oil – Yes. No butter, just oil. Technically this makes this a dairy free recipe. However, the reasoning is while butter gives superior flavor when it comes to baked goods I am team oil when it comes to quick breads, muffins, and cakes. Oil simply provides a much better texture in the final product. Any neutral oil will work, with vegetable or canola being the easiest to find and use.