This Double Chocolate Zucchini Bread will make you do a double take! It’s loaded with garden fresh zucchini, but the chocolate flavor is the winner in this moist, dense, and sinfully delicious bread recipe. Includes tips and step by step instructions.
It’s a bread! That tastes like chocolate cake! That has 2 full cups of veggies in the loaf! This Double Chocolate Zucchini Bread is a contradictory confection.
Although it tastes like your favorite chocolate cake, this recipe sneaks in 2 full cups of zucchini for a moist, tender crumb. Cinnamon also acts as a secret weapon, drawing out the rich, bold chocolate flavors.
I’m a big proponent of taking a not-so-good-for-you recipe and making a healthier alternative. Similar to my zucchini muffins and banana chocolate chip muffins, I lightened the recipe by substituting applesauce for oil.
Ingredients and Notes
Here’s an overview of the ingredients you’ll need to make this recipe:
Zucchini – You need 2 cups of zucchini, which is equivalent to 2 medium zucchini or 3 small ones. Cut the ends off, no need to remove the seeds.
Flour: I use all-purpose flour; wheat flour will also work as a 1:1 substitution. I have not tried gluten free or other flours.
Oil: Vegetable or canola oil are the best choices.
Nuts: I prefer chopped pecans or walnuts, but this area is completely open to your preference. Nuts add an earthy crunch that balances the sweet chocolate.
Brown Sugar: I use dark brown sugar but use whatever you have on hand.
Unsweetened Applesauce: This makes the recipe lighter in calories as well and balances the flavor. In most of my recipes, the applesauce is a substitute for ½ of the oil. I use unsweetened unflavored, but sweetened or cinnamon flavored can be subbed in a pinch.
Step By Step Recipe Guide
The full written recipe is in the recipe card below, but this section includes additional tips and demonstrates how quickly it comes together.
- How to shred zucchini fast. For quick work, run zucchini spears through the shredding blade on a food processor. Or use a zoodle spiralizer, a chopping blade in the food processor, or a mandolin/large grater. I usually don’t find that it needs to be dried out like squash does. If I do get a juicy zucchini, I lay it out on paper towels while I make the batter.
- Prepare the batter. Whisk together the dry ingredients. In a separate bowl, whisk together wet ingredients – Eggs, oil, sugars, and applesauce until the eggs are broken and incorporated. One cup at a time, add the dry mixture to the wet and blend a little before adding the next cup. Going slow keeps the flour from puffing into the air.
- Fold in the goodies. I use a spatula or spoon to evenly distribute the chocolate chips, nuts, and zucchini.
- Use a bread loaf pan. Grease a standard bread pan with butter or use parchment paper. I love using parchment paper because it makes it easy to lift out after baking.
How to Make the Best Zucchini Bread
- Half oil, half applesauce maintains baking texture: Substitute only half the oil with applesauce to preserve the desired texture in baked goods.
- Zucchini finely shredded for texture balance: Shred zucchini finely to ensure it blends well in the batter, avoiding both diced chunks or a overly fine paste consistency.
- Choose firm, dark green zucchini without soft spots: Firm, evenly dark green zucchini ensures optimal freshness and taste while avoiding any potential spoilage.
- Fresh baking powder: Using fresh baking powder guarantees that the bread will rise correctly, ensuring a light and fluffy texture.
- Avoid overmixing: Overmixing the batter can lead to a denser texture, so mix until just smooth to maintain the desired lightness.
- Opt for natural cocoa powder: Natural cocoa powder provides a richer flavor compared to Dutch process cocoa powder, enhancing the overall taste of the baked goods.
- Experiment with alternative flavors for variety: Instead of cinnamon, try espresso powder or steeped tea to add complexity to the chocolate flavor.
Serving and Storage
Serving Ideas: To keep it as moist as possible, I only slice as needed. The bread can be served at room temperature or pop it in the microwave for 10 seconds to warm.
Store: Store in a cool, dry place in an airtight container. Bread will stay fresh 2-3 days at room temperature and an additional 1-2 days if kept in refrigerator.
Freeze: Store in an airtight container for up to 6 months. Let the bread completely cool before sealing and storing it in the freezer. Lasts up to 6 months.
Make Ahead: Bake and store loaves. Storing uncooked batter is not recommended because the bread won’t rise correctly.
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Frequently Asked Questions
Nope! The outside layer of the zucchini is very tender and there is no need to peel it. Wash your zucchini thoroughly and chop off the ends before grating or putting it in your food processor.
Yes! If you prefer individual cakes over a loaf, you can absolutely make these in a muffin tin instead! Line your muffin tins with cupcake liners and divide the batter evenly, about ¾ of the way full. They will bake more quickly than a loaf, about 25 minutes at 350 degrees. Insert a toothpick in the center of your muffins to make sure it comes out clean.
You don’t always have to. Usually, the zucchini won’t be wet enough after shredding to require that, however, if it seems extra moist you can lay out flat on paper towels to dry out a bit while you mix together the ingredients and preheat the oven.
Not measuring correctly or over-baking can lead to toughness. Follow these directions exactly in order to get the moistest bread.
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PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes.Â
Double Chocolate Zucchini Bread
Ingredients
- 3 large eggs
- ½ cup applesauce
- ½ cup oil
- 1 ¼ cup White Sugar
- ¾ cup Dark Brown Sugar Light Brown Sugar will also work
- 2 teaspoon Vanilla
- 2 cups Zucchini
- 2 ½ cups All Purpose Flour
- ½ cup cocoa powder I used regular cocoa
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon ground cinnamon
- 1 cup chocolate chips
- 1 cup walnuts optional
Instructions
- Preheat oven to 350. Grease 2 5×9 or 4×8 bread loaf pans with butter or use parchment paper.
- Shred the zucchini with a grater or food processor. If the zucchini is super wet, spread it out on paper towels while preparing the batter.
- In a mixing bowl, blend oil, applesauce, and eggs together. Add vanilla, sugar, and brown sugar. Mix until smooth.
- In a separate bowl, whisk flour, cocoa, baking soda, baking powder, salt, and cinnamon together. One cup at a time, add dry mixture to wet and blend slightly before adding next cup the batter is smooth but not overmix. Using a spoon, stir in the shredded zucchini, chocolate chips and nuts.
- Spoon batter into pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Allow bread to cool completely in the pan set on a wire rack before serving.
- Slice as needed and serve. The recipe can be served at room temperature or zap it in the microwave for 10 seconds.
Recipe Notes
- I only substitute half the oil for applesauce. I find that if you substitute applesauce for oil or butter in a 1:1 ratio (1 cup =1 cup), the texture often suffers in baking.
- Choosing Zucchini. Size varies a lot but it should feel firm and evenly dark green. While scratches are common, it shouldn’t have soft spots. Smaller ones tend to have less or smaller seeds than larger ones.
- Use fresh baking powder. This will ensure that the bread will rise correctly. If your baking powder is older than a year, it’s time for a replacement.
- Don’t overmix the batter. Mix the flour into your wet ingredients until it’s just smooth. Batter that has been over mixed may turn out denser.
- I used a natural cocoa powder rather than a Dutch processed. Dark cocoa powder works as well.
- You can also use espresso powder or steeped tea to enhance the chocolate flavor. It will be incredibly rich and explode with chocolatey goodness. Try it out and experiment for fun!
Stacey @ Bake.Eat.Repeat. says
I think the zucchini totally cancels out the chocolate, that’s gotta be the way it works! This bread looks amazing and so chocolatey – love it!
Lou Lou Girls says
I’m always so amazed by you! This looks so good! Pinned and tweeted. I appreciate you taking the time to party with us. I hope to see you on Monday at 7. Happy Saturday! Lou Lou Girls
Meredith @ The Palette Muse says
So, since it’s zucchini it’s healthy and I can eat more, right? Zucchini bread and chocolate are two of my favorite things in the world. Genius to put them together! Pinning and adding to my grocery list right this minute.
Carrie says
Your recipe looks delicious!! Double chocolate…. Yum!
Amanda @ Cookie Named Desire says
Okay, this definitely needs to happen in my kitchen stat!! I had so many zucchini this year (my first yer growing it too) and I’ve been running out of really solid recipes to try. Yum!
Mira says
Love the chocolate and zucchini combination! I often bake zucchini bread, but never tried adding chocolate or cocoa powder. Pinned to try it!
Jen says
I have zucchini in my fridge right now and I need to make this, today! This looks amazing. Thank you, thank you for sharing this recipe!
Gayle @ Pumpkin 'N Spice says
Wow does this bread look fantastic, Rachel! I’ve never had a chocolate zucchini bread before, let alone one with double the chocolate. I absolutely love this!