Double Chocolate Zucchini Bread
Double Chocolate Zucchini Bread with a cinnamon sugar topping is perfectly sweetened, richly flavored, super moist, and easy to make. It’s the perfect excuse for eating your dessert for breakfast! This is also a great way to use up all that zucchini you’ve got lying around the kitchen!
I made this chocolate zucchini bread. Wonderful. I doubled the recipe. I have lots of zucchini to use. Kids loved it. As always you never disappoint. Your recipes are spot on every time.— Pam
Of all the different zucchini bread recipes, this chocolate zucchini bread is probably my favorite. It’s almost like chocolate cake and was a huge hit with my whole family, even my picky kids. They didn’t even notice this incredibly delicious quick bread is loaded with veggies!
Why you’ll love this recipe
- So moist & tasty. Feast your sweet tooth on a generous slice of this incredibly moist, flavorful chocolatey goodness! It’s decadent, perfectly sweet, and then finished off with an amazing cinnamon sugar crust!
- Easy to make. Like other “quick” breads, this recipe is very simple to make, once you’ve grated your zucchini and have all your ingredients together.
- Healthier. With just a few minor ingredient swaps, this loaf is made more nutritious with lower calories and fat than many other zucchini bread recipes.
- Versatile. Add nuts or make it into muffins, this recipe is super easy to customize. Then, serve it up at breakfast for an indulgent start to the day, for a quick snack or after dinner for dessert!
- Uses up zucchini. During the summer, we’re always looking for ways to use up all the garden zucchini!
This chocolate zucchini bread recipe is full of goodness for the somewhat healthy eater. Instead of butter, it’s made with just 1/4 cup coconut oil and it’s loaded with squash without tasting like squash. The recipe is also lower in sugar than most zucchini bread recipes and whole wheat pastry flour works great. Here’s everything you’ll need to make it:
- Flour. For a soft, tender texture, we recommend using all-purpose flour, whole wheat pastry flour or white whole wheat flour. To make this gluten free, use a 1-to-1 gluten-free flour.
- Cinnamon. Gives a nice, warm flavor.
- Unsweetened cocoa powder. Be sure to use a high quality dutch-process unsweetened cocoa powder for the ultimate rich chocolate flavor.
- Baking staples. For flavor, texture and to help the bread rise, don’t forget the vanilla extract, baking soda & salt.
- Oil. Any oil will work, from vegetable oil or canola oil to olive oil. If you use coconut oil, melt and cool it first.
- Brown sugar. Adds sweetness, and using light brown sugar, rather than white granulated sugar gives it a really moist texture.
- Eggs. Helps bind, provide richness, tenderize, and give structure to the bread.
- Greek yogurt. Makes the inside super moist. Feel free to sub with sour cream.
- Grated zucchini. The star ingredient! You’ll need to grate 1 large zucchini and strain it from the water, but there is no need to squeeze out all of the moisture.
- Chocolate chips. Feel free to use any chocolate chips that you like, but we do recommend mini chocolate chips for better dispersion, so there is chocolate in every bite.
How to make this recipe
The main reason this chocolate loaf bakes up so moist and tender is due to the plentiful zucchini that’s shredded finely and not drained. That’s right, no paper towel-squeezing or any other kind of draining needed. We want all that liquid! Here’s the simple process:
For printable instructions, reference the recipe card at the bottom of the post.
- Prep. Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan (or line it with parchment paper) and set aside. Mix cinnamon and sugar for the topping; set aside.
- Mix dry ingredients. In a medium bowl, whisk together the flour, cinnamon, cocoa powder, baking soda and salt. Set aside.
- Combine wet ingredients. Using a stand mixer or hand mixer, in a large bowl, beat together melted coconut oil (or another oil), sugar and eggs for about 1-2 minutes until slightly fluffy. (You can stir by hand, but it’s easier using a mixer.) Add the teaspoon vanilla extract and Greek yogurt and continue to mix until smooth.
- Add dry to wet ingredients. Fold in the shredded zucchini to wet ingredients. Add in the flour mixture. Stir until just combined (do not over-mix) and lastly gently fold in the chocolate chips. (Do NOT use the mixer for combining dry and wet ingredients, as you do not want to over mix.)
- Bake. Pour batter to prepared loaf pan. Sprinkle the cinnamon/sugar over the top of the batter. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want gooey batter. Oven temperatures vary, so just make sure to start checking at 45-50 minutes.
- Serve. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire rack until slightly warm. Cut into slices and enjoy.
Here’s a list of our best tips & tricks for baking zucchini bread with chocolate chips:
- Preparing the pan. To prepare your loaf pan, I recommend spraying it with a nonstick cooking spray and then dusting it with flour. It really adds something special to the outside of the bread. However, if you’d like to line it with parchment paper, that works too.
- Measuring the flour. When baking, it’s important to have the correct measurement of flour. Lightly spoon the flour (don’t pack) into a measuring cup and without shaking the cup, use the straight side of a butter knife or other straight edge to level off the top.
- Don’t overmix the batter. Combine the wet and dry ingredients by gently stirring them together and mix just until moistened. Over-mixing the batter can produce tough baked goods. For more info, read this guide on overmixing.
- Topping. The cinnamon sugar topping is optional. It’s seriously so delicious, though!
- Avoid chocolate chips sinking. To prevent the chocolate chips from sinking to the bottom of the bread, toss them in a little flour before mixing them into the batter. This will help suspend them in the batter. If you’re not using the topping, I would also reserve a handful of chocolate chips to sprinkle over the top of the batter before baking.
Frequently asked questions
No, there is no need to peel the skin off of the zucchini before grating it and adding it to the batter. The skin on a zucchini has great nutrition, is very thin and will melt into the bread, so peeling is just an unnecessary step.
Zucchini is an incredibly moist vegetable, which is what helps to make this bread so deliciously moist without too much oil. Some recipes suggest squeezing out excess liquid before adding the zucchini to the batter. For this recipe, you don’t need to that.
To prevent the bread from falling in the middle, be sure not to over-mix the batter once you add the flour. It’s also best to keep the oven door closed the entire time the bread is baking. Before removing from the oven, make sure it is fully cooked by inserting a toothpick. If it is undercooked, it may sink in the middle.
If you don’t have a utensil to grate the zucchini with, try using a food processor to dice the zucchini into smaller pieces or use the grating attachment to create shreds.
This is so delicious when it’s still warm, straight out of the oven, but it also works to make it ahead of time because it stores really well! Be sure to allow it to cool completely before storing.
- Room temperature storage. This bread will keep for 3 days on the counter at room temperature, if it lasts that long!
- Refrigerator storage. When stored in the fridge, in an airtight container or resealable bag, it will keep well for up to 1 week.
- Freezer storage. Wrap it, first, in plastic wrap, then place it in a resealable bag that has been labeled with the date. It will keep fresh for 3 months in the freezer.
- Reheating. If frozen, thaw overnight in the refrigerator, and then let it come to room temperature before serving. Or microwave for 20-30 seconds.
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Double Chocolate Zucchini Bread
- 1 cup all-purpose flour , (whole wheat pastry flour or white whole wheat flour would work too)
- 1 teaspoon cinnamon
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup melted and slightly cooled coconut oil, any oil will work
- 2 large eggs, at room temperature
- 3/4 cup packed light brown sugar , (or a brown sugar/spenda blend and adjust amount according to package instructions)
- 1 teaspoon pure vanilla extract
- 1/4 cup Greek yogurt or sub with sour cream, (low fat or fat free will work fine)
- 1 1/2 cups (about 1 large) packed and shredded zucchini, (you do not need to squeeze out moisture)
- 1/2 cup mini chocolate chips
- 1 tablespoon light brown sugar, (or a brown sugar/spenda blend)
- 1/2 teaspoon cinnamon
- Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan and set aside. Mix topping ingredients (if using) and set aside. In a medium bowl, whisk together the flour, cinnamon, cocoa, baking soda and salt. Set aside.
- In a stand mixer or using a hand mixer, beat together oil, sugar and eggs for about 1-2 minutes until slightly fluffy. (This can be done without a mixer, but is easier using one.) Add vanilla and Greek yogurt and continue to mix.
- Fold in the shredded zucchini to wet ingredients. Add in the dry flour ingredients. Stir until just combined (do not overmix) and lastly fold in the chocolate chips. (I did not use the mixer for combining dry and wet ingredients, as you do not want to overmix.)
- Transfer batter into prepared loaf pan. Sprinkle the topping over the top of batter. Bake for 45-55 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Oven temperatures vary, so just make sure to start checking at 45-50 minutes.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.