Okay, listen up! If you think you know chocolate bread, prepare for your mind to be blown. We’re talking about bread so ridiculously moist and chocolatey it barely counts as bread anymore – it’s more like cake’s cooler, more laid-back cousin. And the secret ingredient? Get ready for it… zucchini! Yep, that green veggie hiding in your garden (or the grocery store) is about to become your new best friend in the kitchen. This isn’t just any chocolate bread; this is *double* chocolate zucchini bread, and trust me, you won’t even taste the zucchini. You’ll just taste pure, unadulterated chocolatey bliss.

I stumbled upon the idea of adding zucchini to baked goods years ago, skeptical at first, but now? I’m a total convert. Especially when it comes to quick breads. There’s something magical about how the zucchini just melts away, leaving behind this incredible moisture. I’ve tweaked this recipe over countless batches, trying different cocoa powders, playing with the sugar, adding extra chocolate chips (because, obviously). And let me tell you, *this* is the version that gets rave reviews every single time. It’s become my go-to for potlucks, bake sales, or just when I need a serious chocolate fix.

Why You’ll Love This Double Chocolate Zucchini Bread

Seriously, you’re going to fall head over heels for this bread. It’s just… everything you want in a quick bread, and then some! Here’s why it’s a total winner in my book:

Moisture for DAYS: Thanks to our sneaky zucchini friend, this bread stays incredibly moist and tender. No dry crumbs here, ever!
Chocolate Lover’s Dream: We’re not messing around – it’s DOUBLE the chocolate. Rich cocoa powder AND chocolate chips? Yes, please!
So Easy, It’s Almost Cheating: Quick breads are already pretty forgiving, but this one comes together in a snap. Perfect for when you need a chocolate fix *fast*.
Hello, Zucchini Season!: Got a garden overflowing with zucchini? This is the MOST delicious way to use it up. Problem solved!
Anytime Treat: It’s fancy enough for dessert but totally acceptable for breakfast (don’t judge!) or an afternoon snack.

Ingredients for Double Chocolate Zucchini Bread

Okay, time to gather our goodies! This recipe uses pretty standard pantry staples, but a couple of things are super important for that perfect, moist, chocolatey loaf. Don’t skip the squeezing step for the zucchini – trust me on that one!

2 cups all-purpose flour
1 cup unsweetened cocoa powder (Make sure it’s unsweetened!)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon (Just a little warming spice!)
1 3/4 cups granulated sugar (Yep, it’s a sweet treat!)
1 cup vegetable oil (This is key for moisture!)
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream (Adds richness and moisture!)
2 cups grated zucchini, SQUEEZED DRY (This is non-negotiable! Squeeze out as much water as you can.)
1 cup chocolate chips (Use your favorite kind!)

How to Prepare Double Chocolate Zucchini Bread

Alright, let’s get baking! This is where the magic happens. Don’t be intimidated; it’s really straightforward. Just follow these steps, and you’ll have a warm, chocolatey loaf in no time.

First things first, get your oven ready. Preheat it to 350°F (that’s 175°C). And while it’s warming up, grab your trusty 9×5 inch loaf pan. You’ll want to grease it really well, then give it a little dusting of flour. This helps make sure your beautiful bread comes out easily later.
In a big bowl, whisk together all your dry ingredients: the flour, cocoa powder (smells so good already, right?), baking soda, baking powder, salt, and that little pinch of cinnamon. Just a quick whisk to get everything mixed up nicely.
Now, in a separate bowl, let’s tackle the wet stuff. Whisk together the sugar, oil, eggs, and vanilla extract until they’re all happy together. Then, stir in that sour cream. It might look a little lumpy, but that’s totally fine!
Okay, time to combine! Pour the wet ingredients into the bowl with the dry ingredients. Now, this part is important: mix them together *just* until they’re combined. You’ll still see a few streaks of flour, and that’s exactly what you want! Don’t overmix, or your bread can end up tough.
Here’s where the stars of the show come in! Gently fold in your grated zucchini (remember, you squeezed it dry, right?!) and all those delicious chocolate chips. Stir just enough to distribute them evenly throughout the batter.
Pour that gorgeous, thick batter into your prepared loaf pan. Spread it out evenly with a spatula so it’s nice and level.
Pop it into the preheated oven. Now, the baking time can vary a bit depending on your oven, but it’ll usually take somewhere between 60 and 70 minutes. You’ll know it’s ready when you stick a toothpick right into the center, and it comes out clean, maybe with a few moist crumbs attached, but no wet batter. If the top starts getting too dark before the inside is done, you can loosely tent it with foil.
Once it’s baked, take it out of the oven and let it cool right in the pan for about 10 minutes. This helps it set up before you move it.
After the 10 minutes are up, carefully turn the loaf out onto a wire rack to cool completely. I know, I know, waiting is the hardest part! But letting it cool fully makes it easier to slice and lets those flavors really develop.

Equipment for Making Double Chocolate Zucchini Bread

You don’t need anything super fancy for this recipe, which is one of the reasons I love it! Just grab your standard baking gear:

A good-sized mixing bowl (you’ll need two!)
A whisk
A spatula or wooden spoon for mixing and folding
A 9×5 inch loaf pan (make sure it’s sturdy!)
A wire cooling rack
And of course, something to grate that zucchini on! A box grater works perfectly.

Tips for Perfect Double Chocolate Zucchini Bread

Want to make sure your double chocolate zucchini bread turns out absolutely perfect every single time? These are my little secrets that make all the difference:

Squeeze that Zucchini Like You Mean It: I cannot stress this enough! After you grate the zucchini, put it in a fine-mesh sieve or wrap it in a clean kitchen towel and squeeze out as much liquid as humanly possible. This is the NUMBER ONE key to avoiding a soggy bread.
Don’t Overmix: Once you add the wet ingredients to the dry, just mix until everything is *just* combined. A few little streaks of flour are okay! Overmixing develops the gluten in the flour too much, and that’s what makes quick breads tough.
Trust the Toothpick (Mostly!): The toothpick test is your friend, but remember you’ve got chocolate chips in there! If the toothpick hits a melty chip, it’ll come out gooey even if the bread is done. Try testing in a couple of spots, aiming away from visible chocolate chips. Moist crumbs are good; wet batter is not.
Let it Cool (if you can!): I know the smell is intoxicating, but letting the bread cool in the pan for the recommended time, and then fully on the rack, really helps it set up properly and makes for cleaner slicing. Patience is a virtue, especially when chocolate is involved!

Double Chocolate Zucchini Bread: Variations and Serving Suggestions

Okay, so the base recipe is already amazing, but sometimes it’s fun to play around a little, right? This bread is super versatile! Want some crunch? Toss in a half cup of chopped walnuts or pecans with the chocolate chips. Feeling fancy? Swap out the regular chocolate chips for dark chocolate chunks or even white chocolate chips for a different kind of sweetness.

As for serving, honestly, I could eat this bread plain, warm from the oven. But if you want to make it a little extra special, a dusting of powdered sugar is always lovely. Or, for pure indulgence, a smear of cream cheese frosting takes it to a whole new level. It’s also fantastic served with a scoop of vanilla ice cream if you’re having it for dessert!

Storing Your Double Chocolate Zucchini Bread

Okay, IF you happen to have any leftovers (a big “if” in my house!), you want to make sure they stay as moist and delicious as possible. The best way is to tuck your cooled bread into an airtight container. It’ll keep perfectly at room temperature for about 3 days. If you want to keep it longer, this bread freezes beautifully! Just wrap it tightly in plastic wrap and then in foil, and it’ll be good for a couple of months.

Nutritional Information

Just a quick heads-up about the nutritional info for this double chocolate zucchini bread! The numbers you see here are just estimates. They can totally change depending on the exact brands you use for your ingredients, how much or little you squeeze that zucchini, and even how big you slice your pieces (oops!). So, take it as a general guide, not a strict rulebook!

Frequently Asked Questions About Double Chocolate Zucchini Bread

Got questions? I’ve probably been asked them before! Here are a few common ones about this double chocolate zucchini bread:

Can I use frozen zucchini? Yep, you can! Just make sure you thaw it completely first and then squeeze out even *more* liquid than you would with fresh. Frozen zucchini tends to hold onto a lot of water, and we want moist bread, not a soggy mess!

Why is my double chocolate zucchini bread dry? The most likely culprit is not enough moisture, usually from not using enough oil or sour cream, or sometimes from over-baking it. Make sure you’re using the correct measurements for the wet ingredients and test for doneness carefully!

How long does double chocolate zucchini bread last? Stored in an airtight container at room temperature, it’s usually good for about 3 days. But honestly? It rarely lasts that long in my house!

Can I add nuts? Absolutely! Chopped walnuts or pecans are a fantastic addition. Just fold them in with the chocolate chips.

Ridiculously moist Double Chocolate Zucchini Bread

Author: memorecipes.com
Total Time: 80 minutes
Yield: 1 loaf (12 slices) 1x
Diet: Vegetarian

Print Recipe

Description

Moist and decadent double chocolate zucchini bread.

Ingredients

Scale

2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 3/4 cups granulated sugar
1 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 cups grated zucchini, squeezed dry
1 cup chocolate chips

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, whisk together sugar, oil, eggs, and vanilla extract. Stir in sour cream.
Add wet ingredients to dry ingredients and mix until just combined.
Fold in grated zucchini and chocolate chips.
Pour batter into the prepared loaf pan.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze excess moisture from the zucchini to prevent a soggy loaf.
Do not overmix the batter.
Store bread in an airtight container at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 45g
Sodium: 200mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 5g
Cholesterol: 35mg

Keywords: chocolate zucchini bread, zucchini bread, chocolate bread, quick bread, loaf cake