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The BEST Double Chocolate Chip Zucchini Bread. You’ll want to be baking up this easy treat all summer long. One bowl, simple ingredients, super quick to mix up, not too sweet, and a great way to use summer zucchini – plus SO DELICIOUS! With just a couple of zucchini, some good maple syrup or honey, and chocolate chips, this is sure to become a favorite with everyone.
Do you know something? I really do LOVE sharing recipes with you all. I get to be excited about sharing a quick dinner or a sweet dessert with you all every day. But some recipes have a really special feel to them, and today is one of those recipes. It’s such a fun feeling! Reminds me why I do this every day.
This zucchini bread has me so excited, it’s such a GOOD recipe and one that we can all really enjoy. I love that it’s low sugar, whole wheat, and made with zucchini. I will not call this healthy, but it sure is a great way to enjoy a sweet summertime treat!
And aside from all of that, it’s so delicious and so easy.
A win, win kind of recipe! And I can’t wait for you all to make it!
I’ve made a few loaves of zucchini bread and zucchini muffins in previous years, but this is my first double chocolate! And wow, it’s so yummy!
What is double chocolate? It just means that instead of a blond loaf of zucchini bread, I made the loaf using cocoa powder and chocolate chips. The more chocolate, the better!
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The details
Step 1: grate the zucchini
Here’s the thing, when baking with zucchini it’s really important to remove any of the excess moisture (the water). You’ll want to do this so your baked goods don’t end up super dense and watered down. Simply shred the zucchini and place it in a kitchen towel to squeeze out all the excess water. It’s really easy. The drier you can get the zucchini, the lighter your loaf is going to be.
Step 2: make the batter
You just need one bowl. Mix the eggs with melted coconut oil, maple syrup (or honey), vanilla, and then the shredded zucchini.
Now add whole wheat pastry flour (or white whole wheat flour), cocoa powder, baking soda, instant espresso powder, a touch of cinnamon, and some salt. The espresso really helps highlight the rich chocolate flavors, don’t let it scare you!
Step 4: the chocolate chips
Mix in the chocolate chips or use chocolate chunks! I actually did half and half and loved the way my bread came out.
Step 5: bake
Scoop the batter into a loaf pan, then bake in the oven until it’s just set. This will take around 50 minutes, so you need a little patience for this final step.
Your reward will be delicious warm chocolate, chocolate zucchini bread! Once the bread is out of the oven, you can let it cool or you can enjoy it warm. You all know I’m all about a warm loaf of bread. So after letting this cool in the pan for five or so minutes, I turned it out onto a cutting board and made the first slice.
The bread comes out steaming and smells so good. The sweet hints of vanilla and cinnamon together with the puddles of chocolate are so delicious! It’s soft and moist and just so YUM!
Looking for sweet zucchini recipes? Here are a few ideas:
Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter.
Chocolate Chunk Almond Butter Zucchini Bread
Sneaky Zucchini Chocolate Chunk Coconut Bread
Zucchini Peach Streusel Muffins
Lastly, if you make my Double Chocolate Chip Zucchini Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Double Chocolate Chip Zucchini Bread
Servings: 1 loaf (8-10 slices)
Calories Per Serving: 303 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 medium zucchini, grated (about 2 cups grated before squeezing out water)
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup or honey
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon instant espresso powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chunks
Instructions
- 1. Preheat the oven to 350° F. Grease a 9x5 inch bread pan.2. Lay a clean towel on the counter and spread the zucchini out in an even layer, then squeeze out a little excess water, but don't get it fully dry. 3. In a large mixing bowl, stir together the coconut oil, maple syrup, eggs, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, cocoa powder, baking soda, instant espresso, cinnamon, and salt. Mix until just combined. Fold in the chocolate chunks. 4. Pour the batter into the prepared bread pan. Bake for 50-60 minutes, or until the center is just set. If the bread is browning before it's done cooking, cover with foil. Remove the bread and let cool before cutting. Or slice and eat it warm with the chocolate all melty. YUM!
Notes
To Make Gluten Free: Use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten-free flour.
Storing: This bread keeps well for 2-3 days at room temperature.
Freezing: Cool the bread, wrap well with plastic wrap, then store in a freezer-safe container. Freeze for up to 3 months. Thaw for a few hours on the counter.
Like some of the other reviewers this turned out dry. I didn’t have whole wheat pastry flour so I used 1/2 whole wheat and 1/2 all purpose flour. It was a very stiff cookie dough texture. It didn’t rise and I cooked it 35 minutes. It tastes good and I like the level of sweetness which was good for me. I’d like to try it again but what would yourecommend I change?
Hey Jacqueline,
Thanks so much for trying this recipe and sharing your feedback. I would highly recommend using the pastry flour next time, that should help! xx
amazing!!!!!!!!!!!!!
Thanks so much!!
This is a favorite of our family’s. Super good, super moist, and not too sweet!
Hey Marilyn,
Amazing! Thanks for making this recipe so often and your feedback:) So glad it was enjoyed! xT
Hi there! Have you tried to make these as muffins? Do you know the bake time? Thank you!
Hey Laura,
I personally have never tried these as muffins, but I would bake for 22-25 minutes. Let me know if you give this recipe a try, I hope you love it! xT
It’s ok. I used cacao powder, honey for sweetener and no sugar added dark chocolate chips. It was not sweet at all and I feel like more zucchini could have been used. Not worth the calories imo. It was moist once baked though and it was beautiful. My son didn’t even eat more than 2 bites…and he usually loves everything I bake. I won’t waste it though. This would be good to pair with non dairy vanilla ice cream and chocolate syrup (maple syrup and cacao powder) though! So I will freeze them in slices. Overall I won’t be making this again, but it isn’t terrible enough to throw out.
Hi Crystal,
Thanks for trying this recipe and sharing your feedback, sorry to hear this was not enjoyed! xx
Hi Crystal (and Tieghan),
I thought I might chime in, because I had a similar experience.
I too use cacao powder and 100% cacao chips when making this recipe. My first attempt was absolutely beautiful, but had no sweetness either, and I thought the same thing… it would be perfect with some melty vanilla ice cream, but I’m trying my best to avoid processed sugars. Lol.
I have made this recipe at least 5 times now, and it is truly one of my favorites, simply because it is NOT super sweet. I still use cacao powder, and do like the deep flavor that the maple syrup adds. I now use 1/4 cup of 100% cacao chips (for the dark chocolate flavor), but add 3/4 cup of Trader Joe’s 72% cacao dark chocolate chips.
For some additional sweetness, I add a single mashed banana (not subtracting any zucchini) and use a full teaspoon of cinnamon (like some of Tieghan’s banana bread recipes that I had tried prior to this one), because I feel it enhances the sweetness, without adding sugar. I also add 1 cup of roughly chopped and toasted walnuts (because I’m a texture person), along with 1/2 cup of sour cream (simply due to personal preference), and in an attempt to make it even more guilt-free, I use a split of all-purpose and whole wheat Einkorn flour, and even add 1/2 cup of unflavored whey protein powder. This is truly a versatile recipe.
It’s so delicious… more like healthy chocolate cake, with just the perfect amount of sweetness. I’m happy I tried again, because it’s such a GREAT recipe. Hope this helps. Happy baking!
Very dry. Added milk. Used whole wheat flour not pastry flour, maybe that’s why? I used less flour than called for but still didn’t help. It was like a thick cookie dough before I added milk.
Hi Natasha,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was so dry. Unfortunately, I think the whole wheat flour caused this, next time I would just use all purpose flour or the pastry flour. I hope this helps! xx
Quick and easy to make, but needed a bit more sweetener in my opinion!
Hey Ashley,
Love to hear this! Thanks a bunch for giving this recipe a try and your comment! Have the best day:)
Great!
Thanks so much, Ali! xT
I can understand some saying not sweet. Used the 1/2 cup maple sugar and sweetness was just right for us. But we do not like overly sweet desserts, breads. Thought the mixture looked very dry so added no more than 1/4 cup oak milk. And I did not squeeze out any water from zucchini. Perfect and delicious. Thanks for sharing your recipe. 😊
Hey Jean,
Wonderful!! So glad to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! Have a great weekend! xT
Unfortunately, this recipe did not work for me. It was extremely dry, despite buying brand new ingredients, and had no sweetness. If I made this again I’d sub the coconut oil for canola oil or vegetable oil and use maple syrup instead of honey.
Hi Bethany,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! xx
Definitely the best chocolate zucchini bread recipe on the internet. It’s so fluffy and moist! Perfect for my morning coffee 🙂
Hey Valeria,
I appreciate you making this recipe and your feedback, so glad it turned out well! xT
Sorry but this came out more like a cake not a quick bread and dry. I followed recipe exactly. You’re recipes are usually excellent but this one was disappointing. Not sure what happened. Especially with it being dry. So sorry.
Hi Andrea,
So sorry to hear this recipe did not turn out for you! Is it possible any of your ingredients were expired? I’m not sure what would have made this dry! xx
I was cravinggggt chocolate and stumbled across this and oh my!! My husband and I couldn’t stop cutting off more little slivers!
Thanks so much for trying out the recipe! 🙂 xT
Oh yum! This was decadent. I didn’t have any liquid sugars, so I used cane sugar and added 1/4cup whole milk. I also only have home-milled whole wheat flour at home, but still had such a light cake texture after baked. Will make again for sure!
So glad you are enjoying this recipe! Thanks so much! xT