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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.

Double Chocolate Chip Zucchini Bread | halfbakedharvest.com

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!

Double Chocolate Chip Zucchini Bread | halfbakedharvest.com

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.

Double Chocolate Chip Zucchini Bread | halfbakedharvest.com

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.

Double Chocolate Chip Zucchini Bread | halfbakedharvest.com

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!

Double Chocolate Chip Zucchini Bread | halfbakedharvest.com

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

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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

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. 
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Double Chocolate Chip Zucchini Bread | halfbakedharvest.com

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Comments

  1. 5 stars
    This cake is sooooooooooo delicious and moist and everything a chocolate cake should be. I know it says bread but it’s cake. Yummm. Zucchini is no taste but u can see it in the cake. Which is totally cool if I’m baking it for my family, but I would grate it smaller if I was baking for guests.
    I used AP flour and black cocoa and this is so perfect.
    Thank you so much for this recipe!

  2. 5 stars
    I really loved his recipe. It was easy to make and I love that it does not have added sugar (beyond the chocolate chips) and includes zucchini. It was perfect for me as I don’t like too much sugar in things. Four guest loved it also. Not a crumb left behind.

  3. I have an abundance of zucchini so this recipe caught my eye. Plus I love chocolate. Made this last night and it was SO DELICIOUS! I had to substitue with all purpose flour but otherwise followed the recipe. Easy to make and easy clean-up. I’ll be taking this to the Hollywood Bowl tonight and I know my friends will be shocked to hear there is zucchini in this heavenly dessert. Thanks for the great recipe!

  4. 5 stars
    This was so decadent and chocolately, tasted like chocolate cake! It was definitely sweet enough with all the chocolate chips…I added 1/4 cup extra for fun :p

  5. Wow!! This is really amazing! Such a chocolate lovers dream! It’s even better heated up with a little butter! Also I feel it’s healthy as it has that zucchini in it! At least that’s what I’m telling myself. 🙂 I’ll be making this again for sure! Maybe even make into the smaller bread pans! That way I won’t feel so bad when I want to eat the whole loaf! haha Thanks again Tieghan for another wonderful recipe.

  6. 5 stars
    Delicious! Had to do some subbing (used half white choc and half dark choc chips & replaced some of the flour with almond flour) as I did not have all ingredients, but it still turned out great. Not too sweet, extra chocolatey and a great way to get kids to crave something zucchiny (without knowing it..)!

    Only eaten it warm so far and I fear I’ll have nothing to prove it’s as delish once cool…😅

    1. Hey Hanna! Thanks so much for giving the recipe a try! So happy to hear it was enjoyed! Have an awesome week! xT

  7. 5 stars
    So decadent and delicious! This is a healthier chocolate cake kinda substitute. Looking forward to enjoying slices throughout the week.

  8. 5 stars
    Absolutely DELICIOUS!! I’ve already eaten 3 pieces this morning! 😄 So addicting!! Thank you for sharing!

  9. 3 stars
    I don’t like my baked goods to be very sweet, but I agree with the other reviewers, there is not nearly enough sweetness to this bread. I added an additional 1/4 c maple syrup and it wasn’t enough. I also used 2.5 cup lightly squeezed zucchini and found the moistness to be good. As with all recipes on this site, this recipe is a good starting point with the expected modifications needed.

  10. 5 stars
    Made this last night and it turned out so great! I threw in a bit of sour cream to make sure it did not turn out dry but otherwise followed the recipe. My family loved it!

  11. 5 stars
    Made this mostly as written (drained zucchini) but decided to sub 1/2 cup flour for almond flour and it turned out fantastic! I even used a bit less honey and it was plenty sweet for me. I also graded the zucchini on the finer side of the box grater than your video without realizing, and it still resulted in a great soft and delicious crumb. Will definitely make again.