Double Chocolate Zucchini Bread

Zucchini is such a good Summer vegetable to grow! If you have a lot of it and want to make something sweet, this Double Chocolate Zucchini Bread is just the ticket. It’s got a deep chocolate richness thanks to the addition of coffee to enhance the flavor.

chocolate zucchini bread on parchment paper

Chocolate Zucchini Bread Ingredients

Most of the ingredients for this recipe can be found in a standard pantry. I only really like baking when it is easy and the results are tasty and foolproof.

  • Flour
  • Cocoa Powder
  • Baking Soda
  • Baking Powder
  • Salt
  • Coffee: Don’t skip this! It really adds depth to the chocolate flavor.
  • Chocolate Chips: I like dark chocolate. Guittard is the best in my opinion but whatever you have will work. I’ve even used Walmart Dark Chocolate Chips before and they were fine, too.
  • Greek Yogurt: Nonfat Fage is my go to.
  • Vegetable Oil: If you are not a fan you can use unsweetened applesauce.
  • Eggs
  • Sugar
  • Vanilla Extract
  • Zucchini: Shredded and not drained/blotted. The liquid of the zucchini makes the cake moist!

Tools:

adding zucchini to chocolate cake batter

How to Make Title of Recipe

  • Preheat oven to 350 degrees fahrenheit. Spray a loaf pan with nonstick spray or line with parchment paper.
  • In a large bowl, whisk the dry ingredients. Once whisked, stir in the chocolate chips. Set aside.
  • In a separate bowl, combine the wet ingredients (minus the zucchini). Whisk to combine.
  • Add the wet ingredients to the dry ingredients.
  • Once fully combined, fold in the zucchini.
  • Spread batter in loaf pan.
  • Bake for 45 minutes. Use the toothpick method to check ‘doneness’.
  • If the toothpick comes out wet, cover the bread with foil and bake for another 5-7 minutes at a time until the chocolate bread is fully cooked.
  • Allow to cool before serving!
chocolate zucchini bread in a loaf pan

Variations of Chocolate Zucchini Bread

  • Add more chocolate chips on top of the bread.
  • Make an easy ganache and spread it like frosting on top of the loaf.
  • Add walnuts to the batter for some texture.
  • Make this into a cake! Pour into a 9×13 pan and bake for 30 minutes before testing with a toothpick. Continue to bake as needed (covered with foil) until cake is fully cooked.
  • Turn this into chocolate zucchini cupcakes! Fill cupcakes liners in a cupcake pan 2/3 of the way full. Bake for about 17 minutes, or until the cupcakes are fully cooked through. Top with frosting, or leave as is.
sliced chocolate zucchini bread

Storage/Reheating

  • You can store this cake up to 4 days at room temperature. Be sure to wrap in plastic wrap or put it in a plastic bag to keep it fresh!
  • If you want this cake to last up to a week, store it in the refrigerator.
  • This cake freezes well! Wrap tightly in plastic wrap and freeze it for up to 3 months. Allow to thaw on the counter on a paper towel until it reaches room temperature.
close up of chocolate zucchini bread loaf

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chocolate zucchini bread on parchment paper

Double Chocolate Zucchini Bread

An easy recipe with a rich chocolate flavor, made moist by zucchini!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course american, Dessert
Cuisine breakfast, brunch, dessert, snack
Servings 8 servings
Calories 312 kcal

Equipment

  • 1 9×5 inch loaf pan

Ingredients
 

  • 1 cup all purpose flour
  • 2/3 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup dark chocolate chips
  • 1/4 cup cooled coffee
  • 2 eggs
  • 1/4 cup vegetable oil (or applesauce if you want a lower fat content)
  • 1/3 cup Greek yogurt
  • 1.5 tsp vanilla extract
  • 1.5 cups shredded zucchini (not strained)

Instructions
 

  • Preheat oven to 350 degrees fahrenheit. Spray a loaf pan with nonstick spray or line with parchment paper. Set aside.
  • In a large bowl, whisk the dry ingredients (flour, sugar, baking powder, baking soda, salt). Once whisked, stir in the chocolate chips. Set aside.
  • In a separate bowl, combine the wet ingredients (coffee, eggs, oil, Greek yogurt, vanilla extract). Whisk to combine. 
  • Add the wet ingredients to the dry ingredients. Stir well to combine until fully incorporated and no lumps remain.
  • Once fully combined, fold in the shredded zucchini. Spread batter in loaf pan. 
  • Bake for 45 minutes. Use the toothpick method to check 'doneness'. 
  • If the toothpick comes out wet, cover the bread with foil and bake for another 5-7 minutes at a time until the chocolate bread is fully cooked. 
  • Top with extra chocolate chips if desired while still warm out of oven. Allow to cool before serving. Enjoy!

Nutrition

Calories: 312kcalCarbohydrates: 42gProtein: 7gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 42mgSodium: 229mgPotassium: 298mgFiber: 3gSugar: 24gVitamin A: 108IUVitamin C: 4mgCalcium: 87mgIron: 2mg
Keyword baking, cake, loaf, zucchini
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