Best Double Chocolate Zucchini Bread – Easy One Bowl Recipe
This easy double chocolate zucchini bread is rich, tender, and studded with chocolate chips in every bite. It’s a one-bowl recipe that hides a vegetable while delivering deep chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour (190g)
- ½ cup unsweetened cocoa powder (50g)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 2 large eggs, room temperature
- ½ cup vegetable oil (120ml)
- ¾ cup packed light brown sugar (150g)
- ¼ cup granulated sugar (50g)
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini, 225g)
- 1 cup semi-sweet chocolate chips (175g)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease exposed ends.
- Wash zucchini and trim stem end. Do not peel. Shred using large holes of a box grater to get 1 ½ cups loosely packed shreds. Do not squeeze out moisture.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until no lumps remain.
- Add eggs, oil, brown sugar, granulated sugar, and vanilla extract to the dry ingredients. Stir with a rubber spatula or wooden spoon until just combined. Batter will be thick and slightly lumpy.
- Fold in shredded zucchini gently until evenly distributed. Batter will become looser and shinier.
- Reserve 2 tablespoons of chocolate chips for topping. Fold remaining chocolate chips into batter until just combined.
- Pour batter into prepared loaf pan. Smooth top gently and sprinkle reserved chocolate chips on top, pressing them in slightly.
- Bake on center rack for 50-60 minutes, until a toothpick inserted in center comes out with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
- Cool in pan on a wire rack for 15 minutes.
- Use parchment overhang to lift bread out of pan. Transfer to wire rack and cool completely before slicing, about 1-2 hours.
Notes
Do not overmix the batter. Use room-temperature eggs. Let bread cool completely before slicing to avoid crumbling. Bread can be stored at room temperature for up to 4 days or frozen for up to 3 months. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. For dairy-free, check chocolate chip labels.
Nutrition
- Serving Size: 1 slice (1/12 of loa
- Calories: 285
- Sugar: 24
- Sodium: 220
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 3
- Protein: 5
Keywords: double chocolate zucchini bread, easy zucchini bread, one bowl zucchini bread, chocolate zucchini bread, moist zucchini bread