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.

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:
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.
- 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!
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
- Zucchini Muffins
- Cinnamon Squash Muffins
- Lemon Yogart Cake
- Carrot Cake Cupcakes
- Key Lime Pie
- Peanut Butter Brownies
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 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 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.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.
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!