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Double Chocolate Zucchini Bread

Double chocolate zucchini bread delivers an ultra chocolate, deeply fudgy zucchini loaf with a dark, almost brownie-like crumb. Packed with melted semi-sweet and dark chocolate chips, it bakes into rich chocolate quick bread with a simple drizzle glaze.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 cup unsweetened dark cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp espresso powder (optional, deepens chocolate) Optional, but recommended for deeper flavor.
Wet ingredients
  • 1 cup granulated sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.5 cup buttermilk or Greek yogurt Use either for moisture and tenderness.
  • 1 tsp vanilla extract
Zucchini and chocolate
  • 2 cup zucchini, grated and squeezed dry
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup dark chocolate chips
Chocolate Glaze
  • 0.5 cup semi-sweet chocolate chips, 2 tablespoons cream

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, so the loaf starts baking immediately for a stable rise.
  2. Whisk all-purpose flour, unsweetened dark cocoa powder, baking soda, salt, and espresso powder together until evenly combined.
  3. Beat granulated sugar, eggs, vegetable oil, buttermilk or Greek yogurt, and vanilla extract until smooth and glossy.
  4. Stir in grated zucchini and mix until the batter looks speckled with green.
  5. Fold the dry ingredients into the wet ingredients just until no dry streaks remain, keeping the batter thick.
  6. Fold in semi-sweet chocolate chips and dark chocolate chips so chips are distributed throughout the batter.
  7. Pour the batter into the prepared loaf pan and bake at 350°F for 55–65 minutes, until a toothpick comes out with moist crumbs.
Cool and glaze
  1. Cool the loaf for 15 minutes in the pan so the crumb sets before glazing.
  2. Melt the glaze ingredients together until smooth, then drizzle over the warm loaf for a glossy top.

Notes

For the fudgiest zucchini bread, squeeze the grated zucchini very dry so it won’t loosen the batter. Store tightly wrapped in the refrigerator for up to 4 days; rewarm slices in the microwave for 10–15 seconds. Freezing is yes—wrap and freeze up to 2 months, thaw overnight in the fridge. For a lighter option, swap half the vegetable oil with unsweetened applesauce while keeping the zucchini well-drained.