Double Chocolate Zucchini Bread Recipe: Rich, Moist, and Foolproof

Looking for a loaf with deep chocolate flavor, tender crumb, and a hint of wholesome zucchini that’s so rich no one will guess it’s veggie-loaded? This Double Chocolate Zucchini Bread is for you. Where most zucchini breads lean on spice and sugar, this one leans into cocoa and chocolate, perfect for when you want a treat that’s comforting, not cloying, and still packed with a hidden vegetable boost. Pro tip: Grate your zucchini just before mixing to maximize moisture (squeeze it dry, but not bone-dry, read on for why). With this recipe, you’ll achieve a moist, fudgy loaf that keeps well, freezes beautifully, and is deeply satisfying for any chocolate lover at breakfast, tea, or dessert.

Why This Recipe Works

Double chocolate (cocoa and chopped chocolate) gives this quick bread its intense flavor and velvety texture, while shredded zucchini adds moisture without making the crumb gummy—if you handle it right. Oil (not butter) keeps the crumb soft and moist over days, and careful leavening balance ensures a tender, even rise without caving or tunneling. Room-temperature eggs emulsify better with the oil, trapping air for a light final texture. Cocoa powder isn’t just for color—it’s acidic and interacts with baking soda for a perfect lift. Finally, a modest touch of brown sugar lends caramel depth and helps keep the loaf soft. This is tested, science-driven baking—without the fuss.

Ingredients

• Plain flour (maida): 250 g (2 cups) – structure and texture
• Unsweetened natural cocoa powder: 40 g (⅓ cup + 1 tbsp) – chocolate flavor, acidity
• Baking powder: 6 g (1½ tsp) – lift
• Baking soda: 3 g (½ tsp) – extra leavening, reacts with cocoa
• Salt: 5 g (¾ + ⅛ tsp) – balances sweetness
• Light brown sugar: 150 g (¾ cup packed) – moisture, caramel notes
• Granulated sugar: 150 g (¾ cup) – sweetness, structure
• Sunflower or neutral vegetable oil: 120 ml (½ cup) – moisture, tenderness
• Large eggs, room temperature: 2 (about 110 g out of shell) – structure, richness
• Vanilla extract: 10 ml (2 tsp) – flavor
• Zucchini, finely grated (weight after squeezing out excess moisture): 200 g (about 2 medium, 1¾ cups – see notes)
• Semisweet chocolate, coarsely chopped: 100 g (½ cup) – melt-in pockets
• Optional: chocolate chips: 50 g (¼ cup) – for extra chocolate bursts

Equipment

• Required: 9×5-inch (23×13 cm) loaf pan, digital scale, whisk, rubber spatula, box grater, mixing bowls, oven (OTG is fine; convection or standard bake)
• Nice-to-have: Oven thermometer, fine-mesh sieve, parchment paper liner
• Safety note: If using OTG, know your hot spots; rotate pan if needed

Step-by-Step Instructions

Step 1: Prep Pan and Oven
Time: 5 minutes
Line your loaf pan with parchment, leaving overhang for easy removal. Preheat oven to 180°C (355°F) on regular bake. Rack position: lower-middle for OTG, middle for conventional oven. Pro tip: Preheat at least 30 minutes for even heat.

Step 2: Grate and Prep Zucchini
Time: 5 minutes
Wash, trim ends, and grate zucchini on the large holes of a box grater. Pile onto a clean kitchen towel, gather edges, and gently squeeze out excess moisture until the zucchini feels damp but not dripping. Visual cue: Squeeze a handful—if water streams out, squeeze again. You want about 200 g after squeezing.

Step 3: Dry Mix
Time: 3 minutes
Whisk flour, cocoa, baking powder, baking soda, and salt in a large bowl. Sift if you want extra insurance against lumps. Visual cue: Mixture should be evenly chocolate-brown with no streaks.

Step 4: Wet Mix
Time: 5 minutes
In another bowl, whisk eggs, both sugars, oil, and vanilla until well blended and slightly thickened (no need for peaks). The mix should look glossy and homogeneous. Did you know? Room-temperature eggs emulsify much better with oil—cold eggs can separate.

Step 5: Combine
Time: 3 minutes
Pour wet into dry and fold gently with a spatula until almost combined—some dry streaks are fine. Add squeezed zucchini and both chocolates. Fold just until uniform. Visual cue: Batter will be thick and sticky, not pourable. Overmixing = tough bread.

Step 6: Bake
Time: 55–70 minutes
Scrape batter into prepared pan. Smooth top. Bake until the loaf is domed, springs back when pressed lightly, and a skewer inserted in center comes out with moist crumbs (not wet batter). Start checking at 55 minutes; internal temp should be 90–93°C (194–199°F). If top darkens too quickly, tent with foil. Rotate pan halfway if your oven runs uneven.

Step 7: Cool
Time: 2 hours
Cool in pan 15 minutes, then lift out by parchment and cool completely on a rack. Bread will set further as it cools. Warm slices are tempting but crumbly—wait if you can!

Troubleshooting: Common Failures and Fixes

• Dense, gummy center: Likely underbaked or zucchini too wet. Bake longer, check internal temp, squeeze zucchini better.
• Cracked, domed top: Normal for oil-based loaves. To reduce doming, drop oven temp by 10°C after 30 minutes.
• Dry, crumbly loaf: Overbaked or zucchini squeezed too dry. Reduce bake time; leave zucchini damp.
• Tunnels/large holes: Overmixed batter. Fold gently, stop when just combined.
• Bitter taste: Too much cocoa or baking soda. Measure leaveners carefully; use natural (not Dutch) cocoa.
• Soggy bottom: Zucchini too wet or pan too small. Use correct pan size; squeeze zucchini well.
• Chocolate sinks: Chop chocolate coarsely, not fine; toss in a bit of flour before adding.
• Uneven bake: Rotate pan; avoid opening oven door early.

Substitutions and Variations

Dietary Swaps

• Egg-free: Replace each egg with 60 ml (¼ cup) unsweetened applesauce + ½ tsp additional baking powder. Texture will be denser but still moist.
• Dairy-free: Use dairy-free chocolate and check oil for allergens.
• Gluten-free: Swap in 280 g (about 2 cups) gluten-free flour blend with xanthan gum. Reduce liquid if batter seems too thin.

Flavor Swaps

• Espresso: Add 5 g (1 tbsp) instant espresso powder to dry mix for depth.
• Spices: 2 g (1 tsp) cinnamon or a pinch of cayenne for warmth.
• Nutty: Fold in 100 g (¾ cup) toasted walnuts or pecans.
• Chocolate intensity: Use dark chocolate (70%+), or mix chips and chopped bars for texture contrast.

Scaling

Storage, Make-Ahead, and Freezing

• Counter: Up to 3 days in an airtight container. Slice just before serving to retain moisture.
• Fridge: Up to 5 days. Bring to room temp or warm slightly before eating.
• Freezer: Whole loaf or slices up to 3 months. Wrap tightly in foil, then plastic. Thaw at room temp (2–3 hours) or briefly microwave. Refresh in a 160°C (320°F) oven for 5 minutes.
• What not to freeze: Avoid freezing loaves with heavy cream-cheese frostings; texture may suffer. This loaf, unfrosted, freezes beautifully.

Serving Suggestions and Pairing Ideas

Serve warm or at room temp. Pair with a dusting of cocoa powder, a dollop of tangy yogurt, or a scoop of vanilla ice cream. For a dessert twist, drizzle with salted caramel or raspberry sauce. The bread’s richness benefits from a touch of acidity (berries, citrus zest) or crunch (toasted nuts).

FAQs

Can I use milk chocolate instead of semisweet?
Yes, but the loaf will be sweeter. Reduce granulated sugar by 25 g (2 tbsp).

My loaf is underbaked in the center. Can I put it back in?
Absolutely. Return to oven for 5–10 minute intervals until the skewer test passes.

Can I make this without a scale?
While weights are best for accuracy, spoon-and-level your dry ingredients and use liquid measuring cups for wet. Expect slight variation in texture.

Why is my bread bitter?
Check your baking soda and cocoa amounts. Over-leavening or using Dutch-process (alkalized) cocoa with baking soda can cause bitterness.

Can I bake this in an air fryer?
Yes! Use a small pan that fits, reduce temp by 15°C, and start checking at 40 minutes—air fryers run hotter and faster.

Can I freeze half the batter for later?
Not recommended—leavening loses potency. Bake all at once, then freeze slices.

Notes from My Kitchen (Sarah’s Testing Log)

Batch 1: Used freshly grated zucchini, didn’t squeeze enough—loaf was soggy-bottomed. Adjusted: better squeezing, less dense.
Batch 2: Added 20% more zucchini by weight (didn’t squeeze enough)—crumb too moist, chocolate sank. Fixed: measure after squeezing, chop chocolate coarsely.
Batch 3: Tried Dutch-process cocoa—bitter taste, poor rise. Switched back to natural cocoa; leavening worked as intended.
Batch 4: Added espresso powder—deeper flavor, no change in texture.
Final: Settled on 200 g squeezed zucchini, natural cocoa, 70% dark chocolate chunks. Texture: fudgy but not gummy, tight crumb, melty chocolate pockets. Success!

Nutrition and Disclaimer

Per serving (1/12th loaf):
Approx. 280 kcal, 7g fat, 48g carbs (30g sugar), 4g protein, 2g fiber.
Note: Values are estimates. Actual nutrition may vary by brands and portion sizes. For food safety, store as directed and consume within recommended windows.

Double Chocolate Zucchini Bread Recipe: Rich, Moist, and Foolproof

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

5

minutes

Calories

280

kcal

Total time

1

hour 

25

minutes

A luxurious quick bread that’s moist, fudgy, and loaded with double chocolate—cocoa powder and chopped chocolate—plus a surprising boost from grated zucchini. Perfect for dessert, tea, or a breakfast treat, this loaf delivers deep chocolate flavor with a tender crumb and stays fresh for days. Easily customizable for egg-free, dairy-free, or gluten-free diets.

Ingredients

• Plain flour (maida): 250 g (2 cups)

• Unsweetened natural cocoa powder: 40 g (⅓ cup + 1 tbsp)

• Baking powder: 6 g (1½ tsp)

• Baking soda: 3 g (½ tsp)

• Salt: 5 g (¾ + ⅛ tsp)

• Light brown sugar: 150 g (¾ cup packed)

• Granulated sugar: 150 g (¾ cup)

• Sunflower or neutral vegetable oil: 120 ml (½ cup)

• Large eggs, room temperature: 2 (about 110 g)

• Vanilla extract: 10 ml (2 tsp)

• Zucchini, finely grated and squeezed (after squeezing): 200 g (about 2 medium, 1¾ cups)

• Semisweet chocolate, coarsely chopped: 100 g (½ cup)

• Optional: chocolate chips: 50 g (¼ cup)

Directions

• Preheat oven to 180°C (355°F) and line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.
• Grate zucchini on the large holes of a box grater. Place on a clean towel, gather the edges, and gently squeeze out excess moisture until damp but not dripping—you want 200 g after squeezing.
• Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl.
• In another bowl, whisk eggs, both sugars, oil, and vanilla until well blended and slightly thickened.
• Pour wet ingredients into dry and fold gently until almost combined (a few dry streaks are fine).
• Add squeezed zucchini and both chocolates. Fold just until uniform—do not overmix. Batter will be thick.
• Scrape batter into prepared pan, smooth the top, and bake for 55–70 minutes, until a skewer inserted in the center comes out with a few moist crumbs and the internal temperature is 90–93°C (194–199°F). Tent with foil if the top darkens too quickly.
• Cool in pan for 15 minutes, then lift out by parchment and cool completely on a rack.

Notes

• Cook’s Notes
  Baking times may vary based on oven. Rotate pan if needed.
  This loaf freezes exceptionally well—perfect for make-ahead baking.
  For extra richness, serve with a dollop of yogurt or a scoop of ice cream.