Double Chocolate Zucchini Bread
This super fudgy double chocolate zucchini bread is made with cocoa powder, loads of zucchini and topped with a sugary chocolate streusel crust. Each bite is super moist and full of chocolatey goodness. What better way to eat your veggies?
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Why you’ll love this recipe
- It’s quick and easy to make! Mix by hand.
- It’s a delicious way to sneak in some veggies!
- My unique recipe has a sugary, crispy streusel topping – I’m confident this is the best double chocolate zucchini bread you’ll ever have!
- This bread is so full of chocolate flavor! It’s perfect for a chocolate fix!
- Freezes really well! If you have lots of zucchini on hand, double the recipe and freeze one for later!
This double chocolate zucchini bread is one of my absolute favorite quick breads. It’s right up there with my Chocolate Chip Pumpkin Bread, Orange Dream Poundcake, and Peach Cobbler Quick Bread. And just like my Banana Crumble Bread, this zucchini loaf has the most delicious sugary, crunchy topping – trust me, you’ll love that top crust so much!
Ingredients
I’m a strong believer in weighing your ingredients for the best baking results. The most accurate way to measure your ingredients is with a kitchen scale. This is why I’ve made it possible for you to view the ingredients on the recipe card by either weight (metric) or volume (US Customary).
Here’s more about some key ingredients in this recipe:
- Zucchini: You’ll need one to two medium sized zucchini for this recipe. Just like with my Healthy Zucchini Muffins with Chocolate Chips, there’s no need to blot the moisture out of the zucchini – you want all that moisture for the recipe.
- All-Purpose Flour: There’s not much flour in this recipe, but just enough to make this a soft, cake-like loaf. Also keep in mind the cocoa powder is another dry ingredient that absorbs moisture too.
- Cocoa Powder: You can use either regular cocoa powder or Dutch-processed cocoa powder. My personal preference is the latter. I love the fudgy, dark chocolate flavor that Dutch-processed cocoa powder yields in this recipe!
- Chocolate Chips: You can use either regular or mini chocolate chips. There’s pros and cons to each. Regular sized chocolate chips give a more prominent burst of chocolate in each bite, but I love how well the mini chocolate chips get incorporated all throughout the loaf. Choose whichever you prefer. I also like to add a handful to the streusel topping. Yum!
- Oil: Use a neutral oil like vegetable, canola, mild olive oil, or melted coconut oil. Oil adds even more moisture and great texture to quick breads.
- Yogurt: Using Greek yogurt in this recipe creates an amazing flavor and fluffy texture. It’s a healthier alternative to sour cream, like in my Peach Cobbler Quick Bread, but with the same yummy results.
- Cinnamon: This spice adds an extra “something” to this bread. It’s ever so slight, but makes all the difference in this chocolate zucchini recipe!
Why bake with zucchini?
Zucchini is a vegetable with a high water content, but doesn’t have a strong vegetable flavor. That makes it perfect to use in recipes where you’re going for a moist and tender crumb!
Zucchini is amazing in a variety of different savory and sweet recipes. You’ll love the moisture it adds to my recipe for Healthy Zucchini Muffins with Chocolate Chips!
Simply grate it with a box grater or the vegetable cutter attachment on your food processor.
How to make Double Chocolate Zucchini Bread
Just like with my other quick breads, I love how easy this chocolate zucchini bread comes together!
- In a large bowl, combine the dry ingredients. Whisk them together and set it aside.
- In a separate mixing bowl, combine the wet ingredients. Whisk them together, and then…
- Add the wet ingredients to the dry ingredients. Mix it together until there are no more dry bits of flour mixture remaining. This will be a thick mixture, almost like brownies.
- Add the shredded zucchini and stir until it’s fully incorporated. There’s no need to blot the zucchini before adding it.
Once the zucchini is mixed in, add the mini chocolate chips. Pour it into a prepared loaf pan. Sprinkle a generous amount of chocolate streusel topping over the loaf.
Look at that amazing chocolate crumb topping! It adds so much yummy extra chocolate flavor and a satisfying crunch to the crust!
- Bake the double chocolate zucchini bread for 50-60 minutes at 350°F. Insert a toothpick or cake tester into the center of the loaf to make sure it’s baked all the way through.
Once it’s baked, allow the double chocolate zucchini loaf to cool in the pan for at least 15 minutes before transferring it to a wire cooling rack. Allow it to cool completely before slicing. I know it’s so hard to be patient when smelling this chocolate bread, but it will slice so much better if you wait until it has completely cooled!
My tips for making Double Chocolate Zucchini Bread
- When making a large loaf, I find it helpful to line the pan with parchment paper and secure it with simple metal clips (they won’t melt in the oven!). This makes it so much easier to lift and remove from the loaf pan.
- I prefer making mini loaves of chocolate zucchini bread for this recipe. Not only do they bake a bit faster, it feels less indulgent if you’re not wanting as big of a slice. Minis are also such a great way to gift a loaf of bread. I package them with these 5×7-inch cellophane bags and tie it with a cute ribbon.
- This recipe will make either one large loaf (9×5-inch loaf pan) or two mini loaves (about 6×3-inch loaf pan). If you make mini loaves, decrease the bake time by 10-15 minutes.
FAQ
You can easily shred zucchini with a cheese grater, like this box grater. You can also use the shredding attachment on your food processor.
There is no need to blot the shredded zucchini before adding it to the recipe. Try to shred the zucchini right before adding it to the mixture – if it sits too long, the moisture will drain from the zucchini and this will change the texture of your bread.
You will absolutely LOVE this super moist, incredibly fudgy double chocolate zucchini bread! It’s the perfect way to get your chocolate fix and eat your veggies at the same time!
My best advice: Double this recipe, because one loaf just won’t be enough!
Other recipes you’ll love
- Cinnamon Roll Focaccia
- Peach Cobbler Quick Bread
- Mom’s Cranberry Bread
- Chocolate Chip Pumpkin Bread
- Banana Crumble Bread
Double Chocolate Zucchini Bread
Ingredients
Double Chocolate Zucchini Bread
- 1 ¼ cup all-purpose flour
- 3 Tablespoons Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine salt
- ¼ cup vegetable oil (check recipe post for alternatives)
- ¼ cup Greek yogurt
- 2 large eggs
- 2 Tablespoons brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini
- ⅓ cup mini chocolate chips
Chocolate Streusel Topping
- ¼ cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1 Tablespoon Dutch-processed cocoa powder
- 1 dash fine salt
- 1 Tablespoon unsalted butter melted
- 2 Tablespoons mini chocolate chips
Instructions
- Preheat oven to 350°F. Line the loaf pan with parchment paper and secure with metal clips (see recipe post for picture), or spray with nonstick spray. Set aside.
- Prepare the Chocolate Streusel Topping: In a small bowl, mix together the granulated sugar, flour, cocoa powder, salt, and melted butter. Stir until fully combined. Then add the mini chocolate chips and toss until incorporated. Set aside.
- In a large bowl, stir together the dry ingredients for the bread, including the flour, cocoa powder, baking soda, cinnamon, and salt until fully combined. Set aside.
- In a separate mixing bowl, whisk together the wet ingredients for the bread, including the vegetable oil, yogurt, eggs, brown sugar, granulated sugar, and vanilla.
- Add the wet mixture to the dry mixture and stir until fully combined. The batter will be thick.
- Add the shredded zucchini to the bread batter and stir to combine. Fold in the mini chocolate chips. Pour the bread batter into the prepared loaf pan. Sprinkle the Chocolate Streusel Topping to cover the top of the loaf.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Allow loaf to cool in the pan for 15 minutes before removing and transfer to a wire cooling rack. Allow loaf to cool completely before slicing.
- To store loaf, wrap in plastic wrap and keep on counter for up to 5-6 days. You can also freeze the loaf in a zip top freezer bag for up to three months.
Notes
- This recipe makes 1 large loaf (9×5-inch pan) or 2 mini loaves (about 6×3-inch pan). If you are making mini loaves, reduce baking time by 10-15 minutes, but check the loaf to make sure it is fully baked.
- Check this recipe post for ingredient alternative suggestions and more detailed instructions.
Nutrition
Thanks for this. A fantastic (and interesting) way to use up zucchini (courgette as we call it in the UK).