I originally published this recipe in 2015 and have since added new photos, a video tutorial, and more success tips. I also made a few small changes to the recipe to yield a more moist, flavorful loaf. I firmly believe that the biggest baking mistake one could ever make is… not doubling today’s recipe. After 1 slice, you’ll instantly realize you need far more than 1 loaf of this chocolate bliss. With its moist and rich fudge-like crumb, deep chocolate flavor, and melty chocolate chips inside, it’s almost impossible to believe there’s zucchini in the batter.
Here’s What You’ll Love About This Chocolate Zucchini Bread
Batter comes together quickly and easily Sneaks in veggies (which, along with the Greek yogurt, make it one of my healthier dessert recipe ideas) Freezes well—make several loaves when zucchini is plentiful, and freeze for future chocolate cravings Use this recipe for muffins or cupcakes, too Super moist and deeply chocolatey—just read the reviews!
Why Bake With Zucchini?
Success Tip: Shredding Zucchini
Today’s zucchini bread comes together in just minutes with simple kitchen tools including a couple bowls, a whisk, and a 9×5-inch loaf pan or an 8×4-inch loaf pan like this one or this one. You also need a grater to shred the zucchini. If you’re looking for recommendations, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use. It’s what I use when making zucchini fritters, too. Zucchini is one of my favorite baking ingredients and I have a lot of published recipes using this summer vegetable. My recipes for zucchini bread and zucchini muffins are both incredibly popular with readers, and you’ll find a whopping 3 cups of the nutrition-boosting green shreds in my chocolate zucchini cake, but only if you are looking for it—no one will know if you don’t tell them! Once you’re convinced, try this zucchini cake with brown butter cream cheese frosting next. For even more inspiration, see all my favorite zucchini recipes—both sweet and savory! You absolutely don’t want to miss these savory zucchini biscuits.
Key Ingredients You Need & Why
If you don’t have or don’t want to use coconut oil, a neutral oil such as vegetable oil works instead. Expect a very, very thick batter: If you love this recipe, you’ll also love my double chocolate banana bread which uses many of the same ingredients. And if you like some peanut butter with your chocolate, my peanut butter chocolate chip zucchini bread is right up your alley! The bread takes about 50 minutes to bake. Begin checking at 45 minutes, though, just in case your oven works extra hard! While it’s incredibly tempting to slice right into this double chocolate zucchini bread while it’s warm, try to resist. I’ve found that with most baked goods starring zucchini, the flavor is noticeably better once it’s completely cooled. This goes for zucchini oatmeal chocolate chip cookies, too.
