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Double Chocolate Zucchini Bread

Double chocolate zucchini bread with cocoa powder and melty chocolate chips baked into a moist, fudgy loaf. Shredded zucchini is folded in for extra moisture while keeping a deep cocoa flavor.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

shredded zucchini, excess liquid squeezed out
  • 2 cup zucchini Squeeze out excess liquid so the loaf stays moist, not wet.
eggs
  • 2 eggs
vegetable oil
  • 1 half cup vegetable oil
granulated sugar
  • 1 cup granulated sugar
all-purpose flour
  • 1.5 cup all-purpose flour
cocoa powder
  • 0.33 cup cocoa powder
baking soda
  • 1 tsp baking soda
chocolate chips
  • 0.75 cup chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a loaf pan.
Mix the batter
  1. Whisk the eggs, vegetable oil, and granulated sugar until smooth and fully combined.
  2. Stir in the shredded zucchini until evenly distributed through the batter.
  3. Fold in the all-purpose flour, cocoa powder, and baking soda until just combined, stopping as soon as no dry streaks remain.
  4. Gently fold in the chocolate chips so they stay intact.
  5. Pour the batter into the prepared loaf pan, spreading it into an even layer.
Bake and cool
  1. Bake at 350°F for 50-55 minutes, until a toothpick inserted in the center comes out mostly clean.
  2. Cool in the pan for 10 minutes before transferring to a wire rack to finish setting.

Notes

Pro tip: squeeze the shredded zucchini very well to prevent a gummy center, then avoid overmixing after the dry ingredients go in. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze slices for up to 2 months. For a dietary swap, use a 1:1 gluten-free all-purpose flour blend if you want it gluten-free without changing the bake time significantly.