Double Chocolate Zucchini Bread

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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.

Double chocolate zucchini bread whole and sliced with recipe title.

This incredibly moist Double Chocolate Zucchini bread will have 2 full cups of zucchini in the loaf. However, you would never know it! In fact, this bread will remind you of your favorite chocolate cake. Yes, please!

And it isn’t just the zucchini that makes this recipe special. The cinnamon brings out the richness of the chocolate and acts as a flavor enhancer rather than tasting like cinnamon. And, like my healthy zucchini muffins, this recipe is lightened up with applesauce rather than oil. It makes it lighter in texture and calories.

So what makes this Chocolate Zucchini Bread so good? Double the chocolate equals double the fun!

Ingredients and Notes

Here is an overview of the ingredients you will need to make this recipe:

Ingredients for zucchini bread laid out on table with text labels.

Zucchini – You need 2 cups of zucchini, which is about 2 medium zucchini or 3 small ones. Cut the ends off, but no need to remove the seeds.

Flour: I use all-purpose flour, but wheat will also work as a 1:1 substitution.

Oil: Vegetable or canola oil are the best choices.

Nuts: I like chopped pecans and walnuts, but your preference is up to you. The nuts are perfectly balanced with the sweetness of the chocolate while adding that fun crunch.

Brown Sugar: I use dark brown sugar, but either will work if that is what you have on hand.

Unsweetened Applesauce: This makes the recipe lighter in calories as well as balances out 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 will work if that is what you have on hand.

Step By Step Recipe Guide

I have the full recipe in the recipe card below, but I often include this section for additional tips and to show how it comes together quickly.

Steps for how to make zucchini bread including shredding zucchini, making batter, and topping with chocolate chips.

Shred the zucchini. For quick work, I run zucchini spears through the shredding blade on my food processor. You can also use a zoodle spiralizer, 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, but rarely I get a zucchini full of juice and I lay it out on paper towels while I make the batter.
Prepare the batter. Whisk together the dry ingredients – Flour, salt, baking powder, baking soda, and cinnamon. In a separate bowl, whisk together wet ingredients – Eggs, oil, sugars, applesauce until the eggs are broken and incorporated. One cup at a time, add dry mixture to wet and blend a little before adding the next cup. This keeps the mixture from puffing into the air without overmixing.
Fold in the goodies. I use a spatula or spoon to evenly distribute the chocolate chips, nuts, and zucchini.
Spoon into bread 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.

Recipe Tips

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.
The zucchini can be shredded as finely as you like. You cannot taste the zucchini, but you don’t want a diced texture or so fine that it forms a paste.
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.
Instead of cinnamon, you can also use espresso powder or steeped tea to enhance the chocolate flavor. Try it out and experiment!

Double Chocolate Zucchini Bread sliced and laid out on a cutting board.

Serving and Storage

Serving Ideas: To keep it as moist as possible, I only slice as needed. The bread can be served room temperature or pop it in the microwave for 10 seconds to warm.

Store: Store in a cool, dry place in an airtight container. They can be stored in the refrigerator or freezer easily. On the counter, the bread lasts about 2-3 days if covered, while it lasts 3-4 in the refrigerator. A trick to keep it moist in the fridge is to store with an apple slice or two.

Freeze: Be sure to let the bread completely cool before sealing and storing it in the freezer. Lasts up to 6 months.

Make Ahead: These can definitely be made ahead of time and stored. I would not store uncooked batter because the bread won’t rise correctly.

More Great Baking Recipes

Frequently asked questions:

Does the zucchini need to be peeled for making zucchini bread?

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 in your food processor.

Can I make double chocolate zucchini bread as muffins?

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 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.

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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.