Go Back

Double Chocolate Zucchini Bread

Double chocolate zucchini bread made as a fudgy, almost brownie-like loaf with melted chocolate chips throughout. This rich chocolate quick bread bakes until a toothpick shows moist crumbs, then gets a simple chocolate glaze drizzle.
Print Recipe Pin Recipe
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 tbsp espresso powder Optional—deepens chocolate flavor.
Wet ingredients
  • 1 cup granulated sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.5 cup buttermilk or Greek yogurt Use either buttermilk or Greek yogurt.
  • 1 tsp vanilla extract
  • 2 cup zucchini, grated and squeezed dry Squeeze well to prevent excess moisture.
Chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup dark chocolate chips
Chocolate Glaze
  • 0.5 cup semi-sweet chocolate chips
  • 2 tbsp cream

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep the loaf pan
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Place the greased loaf pan on a sheet pan so it heats evenly and catches any drips.
Mix the dry ingredients
  1. Whisk all-purpose flour, dark cocoa powder, baking soda, salt, and espresso powder together until uniform.
Mix the wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, buttermilk (or Greek yogurt), and vanilla extract until smooth.
  2. Stir in grated zucchini that has been squeezed dry.
Combine and bake
  1. Fold the dry ingredients into the wet ingredients just until no dry streaks remain.
  2. Fold in semi-sweet chocolate chips and dark chocolate chips.
  3. Pour the batter into the prepared loaf pan and spread into an even layer.
  4. 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 before glazing so the top sets slightly.
  2. Melt the glaze ingredients together and drizzle over the warm loaf before slicing.

Notes

For the fudgy texture, squeeze the grated zucchini very well—excess moisture can make the loaf bake up cakey. Store covered at room temperature for up to 3 days or refrigerate for 5 days; rewarm slices in short bursts for a softer crumb. Freeze baked slices for up to 3 months (thaw overnight in the fridge). For a dairy-free option, swap the Greek yogurt and cream with dairy-free equivalents if desired, keeping the same ratios.