Name: Double Chocolate Zucchini Bread Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups all-purpose flour – Provides the structure for the loaf.; ½ cup unsweetened cocoa powder – Creates a deep chocolate flavor.; 1 teaspoon baking soda – Helps the bread rise.; ½ teaspoon baking powder – Adds additional lift.; ½ teaspoon salt – Balances the sweetness.; 1 teaspoon ground cinnamon (optional) – Adds subtle warmth.; 2 large eggs – Bind the ingredients together.; ½ cup vegetable oil – Keeps the bread moist and tender.; ½ cup plain Greek yogurt or sour cream – Adds richness and extra moisture.; ¾ cup granulated sugar – Sweetens the bread.; ½ cup light brown sugar – Adds moisture and caramel flavor.; 2 teaspoons vanilla extract – Enhances the chocolate flavor.; 2 cups shredded zucchini (lightly squeezed dry) – Keeps the bread incredibly moist.; 1 cup semi-sweet chocolate chips – Adds bursts of melted chocolate throughout.; ¼ cup dark chocolate chunks – Creates rich pockets of chocolate.; Extra chocolate chips; Chocolate drizzle; Powdered sugar; Chopped walnuts; Chopped pecans; Flaky sea salt

Description

This Double Chocolate Zucchini Bread Recipe is incredibly moist, rich, and packed with cocoa and gooey chocolate chips. It’s the perfect way to use fresh zucchini while creating a delicious breakfast, snack, or dessert.

Ingredients

Scale

For the Bread Batter

2 cups all-purpose flour – Provides the structure for the loaf.
½ cup unsweetened cocoa powder – Creates a deep chocolate flavor.
1 teaspoon baking soda – Helps the bread rise.
½ teaspoon baking powder – Adds additional lift.
½ teaspoon salt – Balances the sweetness.
1 teaspoon ground cinnamon (optional) – Adds subtle warmth.
2 large eggs – Bind the ingredients together.
½ cup vegetable oil – Keeps the bread moist and tender.
½ cup plain Greek yogurt or sour cream – Adds richness and extra moisture.
¾ cup granulated sugar – Sweetens the bread.
½ cup light brown sugar – Adds moisture and caramel flavor.
2 teaspoons vanilla extract – Enhances the chocolate flavor.
2 cups shredded zucchini (lightly squeezed dry) – Keeps the bread incredibly moist.
1 cup semi-sweet chocolate chips – Adds bursts of melted chocolate throughout.
¼ cup dark chocolate chunks – Creates rich pockets of chocolate.

Optional Toppings

Extra chocolate chips
Chocolate drizzle
Powdered sugar
Chopped walnuts
Chopped pecans
Flaky sea salt

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Instructions

Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
Wash, shred, and lightly squeeze the zucchini.
Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
In another bowl, whisk the eggs, oil, Greek yogurt, sugars, and vanilla until smooth.
Combine the wet and dry ingredients, mixing just until incorporated.
Fold in the shredded zucchini, chocolate chips, and chocolate chunks.
Pour the batter into the prepared loaf pan and top with extra chocolate chips if desired.
Bake for 55–65 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
Cool the bread in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Slice and serve plain or with butter, whipped cream, or a drizzle of chocolate sauce.

Notes

Fresh zucchini keeps the bread incredibly moist without affecting the chocolate flavor.
Use good-quality chocolate chips for the richest taste.
Let the loaf cool completely before slicing for clean, even pieces.

Prep Time: 20
Cook Time: 60
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slices per serving
Calories: 340 calories