Double Chocolate Zucchini Bread

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.

1. 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.
2. 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.
3. Fold in the goodies. I use a spatula or spoon to evenly distribute the chocolate chips, nuts, and zucchini.
4. 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.

Try These Great Baking Recipes

• Zucchini Muffins
• Cinnamon Squash Muffins
• Lemon Yogurt Cake
• Carrot Cake Cupcakes
• Blueberry Lemon Cake