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Double Chocolate Zucchini Bread

Double chocolate zucchini bread with a deep, fudgy crumb and melty chocolate chips, baked until a toothpick comes out mostly clean. Shredded zucchini keeps the loaf ultra-moist while the flavor stays purely chocolate.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

3 large eggs
  • 3 eggs Use large eggs.
3/4 cup vegetable oil
  • 0.75 cup vegetable oil
1 cup granulated sugar
  • 1 cup granulated sugar
1/2 cup brown sugar
  • 0.5 cup brown sugar
1 tsp vanilla extract
  • 1 tsp vanilla extract
2 cups shredded zucchini, squeezed dry
  • 2 cup shredded zucchini Squeeze well so the bread stays dense and not watery.
2 1/2 cups all-purpose flour
  • 2.5 cup all-purpose flour
1/2 cup unsweetened cocoa powder
  • 0.5 cup unsweetened cocoa powder Dutch-process cocoa powder deepens the chocolate flavor.
1 tsp baking soda
  • 1 tsp baking soda
1/4 tsp baking powder
  • 0.25 tsp baking powder
1 tsp salt
  • 1 tsp salt
1 1/2 cups chocolate chips
  • 1.5 cup chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pans
  1. Preheat the oven to 325°F and grease two loaf pans, setting them on a sheet pan for easy handling.
Mix the wet ingredients
  1. Whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract together until smooth.
Add zucchini
  1. Stir in the shredded zucchini until evenly distributed through the batter.
Combine the dry ingredients
  1. Whisk the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt together until no cocoa lumps remain.
Combine and add chips
  1. Fold the dry ingredients into the wet mixture until just combined to avoid overmixing.
  2. Fold in the chocolate chips so they’re suspended throughout the batter.
Bake
  1. Divide the batter between the prepared loaf pans, filling them evenly.
  2. Bake for 50-60 minutes at 325°F, until a toothpick inserted in the center comes out mostly clean.
Cool and serve
  1. Cool in the pans for 10 minutes, then turn the loaves out onto a wire rack to finish cooling.

Notes

For the best moisture, squeeze the shredded zucchini very dry before mixing. Store tightly wrapped at room temperature for up to 4 days; freeze the cooled loaves for up to 2 months. For a richer chocolate flavor, choose Dutch-process cocoa powder. If you want a lighter option, use half the vegetable oil (replace with unsweetened applesauce) and expect a slightly softer crumb.