Next Post
Summer Chopped Tomato Peach Salad.
This post may contain affiliate links, please see our privacy policy for details.
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.
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!
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!
r
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.
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.
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!
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
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
- 2 medium zucchini, grated (about 2 cups grated before squeezing out water)
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup or honey
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon instant espresso powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chunks
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.
Just made this. It’s great! I added almost doubled the amount of chocolate chips, because I have no self control. It turned out perfect!
Thanks for giving the recipe a try! Happy to hear that it was enjoyed! xT
I made this after seeing the recipe on instagram. It is so delicious!! I followed the recipe as is. (Used honey) I used paper towels to squeeze extra water out of zucchini. Worked fine. I used 1/2 a bag of mini chocolate chips. Baked for 54 minutes. It was moist, not dry. Not too sweet and just enough rich chocolate taste. Winner!
Hey Caroline! So happy this bread turned out well for you! xT
After reading the previous reviews I did not squeeze out the water from the zucchini and I added a healthy dab of honey in addition to the recommended measurement of maple syrup. I feel like I am treating myself to a delicious moist chocolate cake – I am so happy with how it turned out!
Thank you so so much for trying out the recipe! I’m so happy you enjoyed it! xT
Was worried about it being dry…I chose not to squeeze out the water. It turned out perfect! So VERY tasty & moist! The perfect end of Summer taste!
So glad you loved this bread! xT
Hi Teagan.
Does it matter if you use a glass bread pan or any metal one?
Thanks.
Hey Lynn, either will work just fine! xT
Agree with other reviews it was VERY dry, so dry that once I added the cocoa powder I could barely mix it and cocoa powder went flying out of the bowl because it had no liquid to bind onto. I had read the other reviews that there’s were dry, so at this point, I added a half a cup of mayonnaise to help add moisture. I only cook that 50 minutes and it was pretty well done. The ends are dry and the center is more moist. Takes good with a little butter to help add sweetness.
Oh no I’m so sorry to hear this! Thank you for letting me know! xT
I made this exactly as the recipe stated, minus the espresso powder because I didn’t have any, and it was delicious. So moist and rich! This will be a regular in my household, I’m sure!
Great recipe. Only sweetness is the chips and honey which works well. I took a picture, but can’t find a place to upload😁
Hey Julia! So glad you loved this bread! Thanks for trying out the recipe. xT
Nice! Made it with gluten free flour and it delivered.
Hi Carolyn,
So glad to hear that this recipe turned out well for you, thanks for making it! Have a great Saturday! xT
This is one of the best recipes using zucchini I have made. The chocolate made it fancy. Thank you for another great family favorite 😊
Wow thank you so much! So glad you’re loving it! xT
just made this and very dry—- I am going to try a standard zucchini bread recipe and and cocoa and chips next time
Hi Mikki,
Thanks for trying this bread and sharing your review, so sorry to hear it came out dry for you! Please let me know if there is anything that I can help with! xT
I love zucchini bread so I was excited to try this recipe. Unfortunately, it didn’t hit home for me. It was on the dry side and there was no sweetness. Any tips to make the bread more moist? I was thinking maybe adding 1-2 ripe bananas.
Hi Victoria,
Thanks so much for trying this recipe and sharing your feedback, sorry to hear it was dry! I would skip squeezing out the zucchini next time to see if that helps at all! Let me know! xx
This was definitely on the dry side. I’ve never done a zucchini bread recipe where you squeeze out the zucchini juices so I think it would have been better texture if you omit that step and keep it as is. It wasn’t really sweet at all. I didn’t hate it but it wasn’t something that could curb a sweet tooth craving. Neither me or my toddler finished our slice. I think if I were to make again I’d add 1/4cup coconut sugar and like I said don’t squeeze the juices out.
Hi Sarah,
Thanks so much for giving this recipe a try and sharing your review! So sorry to hear it was dry and not sweet enough, if there’s anything that I can do please let me know ! xx
I love Tieghan’s recipes, I follow her everyday, bought one of her first cook books, but this recipe wasn’t sweet enough for me.
Hi Paula,
Thanks so much for giving this recipe a try and sharing your feedback, so sorry to hear you didn’t love it! xx
Made this last night with some lingering zucchinis, and it turned out great! Followed the recipe almost exactly but threw in a handful of crushed walnuts along with the dark chocolate chips. Not too sweet overall; the chocolate chunks add just the right amount of sweetness with each bite. 🙂
Hi Amanda,
Happy Tuesday!! Love to hear that this recipe was a winner, thanks a bunch for making it:)
This recipe is not too sweet and very chocolatey. I think it runs a bit in the dryer, more crumbly side. I feel like if need more fat- maybe a small amount of sour cream is something to provide more moisture and help it hold together.
Hi Melinda,
Thanks so much for trying this bread and sharing your feedback! Let me know if you make it again adjusting anything:) I think you could possibly reduce your bake time as well! xx
Made this today and turned it into muffins. Used canola oil and they came out delicious not dry at all. Will definitely make these again. Thanks for all your delicious recipes!
Hey Sandra,
Fantastic!! So glad to hear that this recipe was a hit, thanks for making it:)