Double Chocolate Zucchini Bread
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If there is one thing you’re making with all the zucchini from your garden, it needs to be this Double Chocolate Zucchini Bread.
Errr, and my Zucchini Banana Bread and these Zucchini Taco Boats!
You’re going to love this bread for its rich, indulgent chocolate flavor and how incredibly moist it is. The zucchini adds moisture to the loaf so it really ensures it stays soft and tender.
In most zucchini bread recipes, you wring out the excess moisture in the zucchini for folding into the batter. But for this double chocolate zucchini bread, I actually skip that step to lock in all that moisture into the bread. It creates the best texture; making it both tender and slightly dense with pockets of melty dark chocolate in every bite.
Why this recipe works
- Keeping the moisture in from the shredded zucchini helps prevent this loaf from being dry or crumbly. The zucchini infuses the bread with moisture and keeps the texture soft and tender.
- Choosing a dutch process cocoa provides a smoother texture and more intense chocolate flavor.
- Adding sour cream creates a moist bread, giving it a pleasant melt-in-the-mouth quality.
My Favorite 9×5 Pan
This is a durable, affordable loaf pan. Easy to clean, nonstick, I like the “handles” and bakes a beautiful loaf every time!
Ingredients
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- All-Purpose Flour: Use regular all-purpose flour for this recipe. You can also experiment with whole wheat flour or a combination of all-purpose and whole wheat flour.
- Dutch process cocoa: I recommend this cocoa powder for it’s dark, rich color and it helps create a bread with a velvety smooth crumb.
- Espresso powder: if you don’t have it, it’s OK. You can leave it out. But the espresso powder will enhance the flavor of the chocolate.
- Oil: Opt for a neutral-flavored oil such as vegetable or canola oil. Avoid using olive oil or other strongly flavored oils that may overpower the rich chocolate flavor.
- Eggs: Fresh eggs help bind the ingredients together and provide structure to the bread. Room temperature eggs incorporate more easily into the batter.
- Sour cream: Sour cream can help create a more delicate and tender crumb in the zucchini bread. This should also be room temperature.
- Sugar: Granulated sugar adds sweetness to the bread.
- Chocolate chips: I like dark chocolate chips for this loaf, but feel free to use your favorite.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Grate the zucchini.
- Whisk together dry ingredients.
- Whisk together the wet ingredients.
- Fold the dry ingredients into the wet,
- Add the zucchini and chocolate chips. Do not over mix.
- Pour into prepared pan and bake!
Expert Tips
- Don’t Over mix: Mix the wet and dry ingredients until just combined. Overmixing can lead to a tough and dense texture.
- Loaf pan: Light-colored pans reflect more heat and can yield a lighter crust, compared to dark pans. I have not tested this recipe in a glass or ceramic loaf pan, those pans will require an adjustment to the baking times.
- Properly grease the loaf pan: Brush with a light layer of softened butter and sprinkle an even layer of flour around the pan or line with parchment paper.
- Bake time: There’s nothing worse than dry banana bread, right? I always bake this bread around 60-65 minutes minutes at 350°F. Be sure to check with a toothpick to ensure it’s done.
Variations
- Nutty Crunch: Add chopped nuts such as walnuts, pecans, or almonds to the batter for a crunchy texture and added flavor.
- Orange Zest: Grate some orange zest into the batter for a bright citrus flavor that complements the chocolate.
- Chocolate Drizzle: After baking, drizzle melted chocolate or chocolate ganache over the cooled bread for an extra chocolatey touch.
- Mini Loaves or Muffins: Instead of baking one large loaf, divide the batter into mini loaf pans or muffin tins for individual servings. Bake times will vary.
Storage
- Room temperature: My double chocolate zucchini bread will keep for 2-3 days at room temperature. Wrap in plastic wrap and place the wrapped bread in an airtight container, such as a plastic storage container with a tight-fitting lid or a resealable plastic bag. If you’re stacking multiple slices or pieces, separate them with sheets of parchment paper or wax paper to prevent sticking.
- Refrigerator: wrap and store in the fridge for up to 1 week.
- Freezer: After it bakes, cool the bread completely, wrap in plastic wrap or foil, and then store in an air tight freezer bag for up to 3 months. Thaw over night in the refrigerator or pop a slice in the microwave.
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Double Chocolate Zucchini Bread
Ingredients
- 1 2/3 cups all-purpose flour, spooned and leveled
- 1/2 cup dutch process cocoa powder
- 1 tsp. kosher salt
- 1 tsp. espresso powder
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup granulated sugar
- 1/2 cup oil (canola or vegetable)
- 1/4 heaping cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 Tbsp. vanilla
- 2 zucchini (~2 cups shredded)
- 1 cup dark chocolate chips, plus more for decorating on top
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Instructions
- Preheat the oven to 350°F and grease/flour a 9×5 inch loaf pan or line with parchment. (Pro tip: if using the greasing and flour method, try dusting the pan with cocoa powder instead of plain flour!)
- Grate the zucchini on the small holes on a box grater. (No need to peel the zucchini or blot out the excess moisture, we want that moisture in the loaf!) set aside.
- In a mixing bowl, add dry ingredients.1 2/3 cups all-purpose flour, spooned and leveled, 1/2 cup dutch process cocoa powder, 1 tsp. kosher salt, 1 tsp. espresso powder, 1/2 tsp. baking powder, 1/2 tsp. baking soda
- Whisk and set aside.
- In another bowl, add the sugar, oil, sour cream, eggs and vanilla.1 cup granulated sugar, 1/2 cup oil (canola or vegetable), 1/4 heaping cup sour cream, room temperature, 2 large eggs, room temperature, 1 Tbsp. vanilla
- Whisk until smooth.
- Add wet ingredients into the dry and mix until mostly combined.
- Then add the zucchini and chocolate.2 zucchini, 1 cup dark chocolate chips, plus more for decorating on top
- Mix until combined but be careful not to over mix.
- Pour the batter into the prepared loaf pan, spreading evenly. Top with more chocolate chips on top.
- Bake for ~60 minutes or until a toothpick inserted in the middle comes out clean.
- Cool, slice, enjoy! (Really good with flaky sea salt on top, or spread some butter or peanut butter on a slice!)
Video
Notes
- Store at room temperature for 2-3 days, in the fridge for up to 1 week, or freeze for up to 3 months.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
FAQ
Can I use yogurt instead of sour cream?
Yes. I recommend using a full fat Greek yogurt for best results.
Can I make chocolate zucchini bread into muffins?
Yes. Bake at 350°F for ~15-20 minutes. Line with paper liners; I recommend placing a liner in every other cup so they’re spaced into every other hole/cup to achieve a higher domed muffin top.
Can I use frozen zucchini?
Yes. Thaw first and lightly blot before folding into the batter.
Do you have a substitution for oil?
You can try using an olive oil, but it might change the flavor a bit. Or melted and slightly cooled butter.
Sooooo good and so easy, I can’t stop eating it.
So easy and oh my goodness!!! I don’t think I’ll ever make chocolate cake without zucchini again!! Thank you, it’s sensational
Wow thank you soo much!! I appreciate the review and love the photo! 🙂
Can I use gluten free flour?
I would recommend a 1:1 gluten free flour, it should work just fine 🙂 let me know how it goes!!
So moist! So flavorful! So chocolaty!! I will definitely be making it again and again!! My boys loved the “brownie bread” and they get some veggies! A big win!
Can i use butter instead of oil??
that should be able to work yes:) melted and slightly cooled.
Could I use yogurt instead of sour cream?
Yes I would recommend a full fat Greek yogurt for best results 🙂