Author: This recipe for Double Chocolate Zucchini Bread yields a dense and satisfying, rich chocolate bread that boasts a ton of hidden vegetables! Perfect for a summertime treat, or freeze it for later to enjoy as an easy breakfast any time.
We love to grow our own zucchini by the ton during the summer, and enjoy it fresh all season long. We turn some into strawberry zucchini fruit leather, and the rest into squash flour to use during the other seasons. But beyond all that, turning fresh zucchini into this chocolate quick bread is its own kind of magic!
Double Chocolate Zucchini Bread
While there are many recipes that we enjoy that hide fresh zucchini, this one is my favorite, because the chocolate completely hides the grated zucchini shreds!
You can enjoy it fresh out of the oven or freeze it for later. You can make it in loaf pans, or make muffins instead. Either way, this rich, moist chocolate treat is packed with zucchini and sure to be a new family favorite!
Ingredients
I’ve seen many recipes for chocolate zucchini bread that include tons of ingredients – including things that most people don’t keep on hand, like sour cream. So, years ago, when I set out to create my own recipe, I knew that I wanted to keep it as simple as possible!
Here is a quick look at each ingredient and the possible substitutions. For a full list of the measurements, grab the printable recipe at the end of the post!
- Flour – We use all-purpose einkorn flour, but you can use any all purpose flour you’d like. For fresh milled wheat, use the same amount by weight.
- Cocoa – Any unsweetened cocoa will work, as long as you avoid Dutch process or black cocoa, as they will be too overpowering. We like this raw, fermented cacao powder best!
- Baking Soda – Helps with the rise.
- Salt – A flavor conductor! We use pink salt, but use what you have on hand.
- Coffee – This can be day old coffee, or a cup you brew fresh. It doesn’t have to be warm, so just use what you have. I would use a plain coffee and skip flavorings for the best results.
- Eggs – Whole eggs are called for. However, if needed, you can use just the yolks, or substitute 1/2 cup of Greek yogurt for the eggs instead.
- Butter – Salted butter is my preference, but unsalted butter will work fine as well. Vegan butter can also be used, if needed.
- Maple Syrup – We like the flavor and less processed nature of maple syrup. But white sugar, coconut sugar, or any other type of dry sugar you prefer can be used instead in equal measurement.
- Vanilla Extract – Use whatever you have on hand, or make your own vanilla extract for the best option (in my opinion)!
- Zucchini – And of course, the star of the show! I like to use a cheese grater for this to get the shreds really small. You also don’t have to have to wring or blot the liquid from the zucchini, so just grate and go!
- Chocolate Chips – Dark chocolate is my favorite here, but you could also use semi-sweet chocolate chips if you prefer.
Instructions
Made in one-bowl, this recipe comes together so quickly! You can whip this up in minutes, and then it will be ready to enjoy once you’re finished putting the rest of the harvest (or groceries) away!
- Prep – Preheat the oven to 350°F and grease an 8×5″ bread pan. A larger pan can be used, but don’t go smaller. Grate the zucchini with a cheese grater and set aside.
- Mix – In a medium bowl, combine all the dry goods and whisk to combine.
- Add – Add the brewed coffee, eggs, butter, maple syrup, and vanilla extract. Mix until well combined and no lumps remain in the batter.
- Combine – Add the zucchini and 1/2 a cup of chocolate chips to the mix. Fold until well combined.
- Pour – Spread the mix into the prepared bread pan, smoothing the top. Sprinkle the remaining chocolate chips evenly over the top of the batter.
- Bake – Add the filled bread pan to the middle rack of the oven and bake for 45-50 minutes, or until a toothpick/knife comes out with a few moist crumbs on it. Be careful not to overcook or the edges will be very dry.
- Cool and Slice – Remove the bread from the oven and let it sit in the pan for about 5 minutes. Remove the hot bread from the pan and let it cool on a cutting board or wire rack for at least 30 minutes before slicing.
Even More Delicious Summer Recipes
Whether you are growing your own summer produce, or grabbing it fresh from a neighbor, these recipes are perfect for seasonal fun!
Double Chocolate Zucchini Bread
Ingredients
- 2 cups all-purpose flour (240g) (we use einkorn flour)
- 1/2 cup unsweetened cocoa powder (not Dutch process)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup brewed coffee
- 3 large eggs
- 1/4 cup butter softened
- 3/4 cup maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup dark chocolate chips divided
- 1 1/2 cups shredded zucchini (no need to remove the liquid)
Instructions
- Preheat the oven to 350°F and grease a 8×5″ bread pan. A larger pan can be used, but don’t go smaller. Grate the zucchini with a cheese grater and set aside.
- In a medium bowl, combine all the dry goods and whisk to combine.
- Add the brewed coffee, eggs, butter, maple syrup, and vanilla extract. Mix until well combined and no lumps remain in the batter.
- Add the zucchini and 1/2 a cup of chocolate chips to the mix. Fold until well combined.
- Spread the mix into the prepared bread pan, smoothing the top. Sprinkle the remaining chocolate chips evenly over the top of the batter.
- Add the filled bread pan to the middle rack of the oven and bake for 45-50 minutes, or until a toothpick/knife comes out with a few moist crumbs on it. Be careful not to overcook or the edges will be very dry.
- Remove the bread from the oven and let it sit in the pan for about 5 minutes. Remove the hot bread from the pan and let it cool on a cutting board or wire rack for at least 30 minutes before slicing.
Notes
- Flour – We use all-purpose einkorn flour, but you can use any all purpose flour you’d like. For fresh milled wheat, use the same amount by weight.
- Cocoa – Any unsweetened cocoa will work, as long as you avoid Dutch process or black cocoa, as they will be too overpowering. We like this raw, fermented cacao powder best!
- Baking Soda – Helps with the rise.
- Salt – A flavor conductor! We use pink salt, but use what you have on hand.
- Coffee – This can be day old coffee, or a cup you brew fresh. It doesn’t have to be warm, so just use what you have. I would use a plain coffee and skip flavorings for the best results.
- Eggs – Whole eggs are called for. However, if needed, you can use just the yolks, or substitute 1/2 cup of Greek yogurt for the eggs instead.
- Butter – Salted butter is my preference, but unsalted butter will work fine as well. Vegan butter can also be used, if needed.
- Maple Syrup – We like the flavor and less processed nature of maple syrup. But white sugar, coconut sugar, or any other type of dry sugar you prefer can be used instead in equal measurement.
- Vanilla Extract – Use whatever you have on hand, or make your own vanilla extract for the best option (in my opinion)!
- Zucchini – And of course, the star of the show! I like to use a cheese grater for this to get the shreds really small. You also don’t have to have to wring or blot the liquid from the zucchini, so just grate and go!
- Chocolate Chips – Dark chocolate is my favorite here, but you could also use semi-sweet chocolate chips if you prefer.
Nutrition
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This was rich, moist and absolutely delicious. I doubled the recipe and baked them in stoneware loaf pans. This recipe is definitely a keeper!
I’m so glad Karen, thank you!!