The Ultimate Moist Double Chocolate Zucchini Bread Recipe: A Perfect Summer Treat!
Prepare to fall in love with this incredibly moist and rich chocolate zucchini bread! Bursting with decadent chocolate chunks and a subtle hint of warm spices, this delightful quick bread is not just a fantastic way to utilize that abundant summer zucchini, but also a perfect treat for any occasion. It’s so good, you might just forget there’s a vegetable hiding inside!
Call it what you will – a quick bread, a loaf cake, or even a dessert masquerading as breakfast – this double chocolate zucchini bread is pure indulgence. And yes, adding zucchini is truly a stroke of genius! While it might not transform this into a health food, it undeniably contributes to an unbelievably moist texture without adding extra fat. It’s the ultimate secret ingredient, ensuring every slice is tender and delightful, plus it’s always fun to sneak some veggies into a sweet treat!
This recipe delivers an intensely rich chocolate flavor, complemented by generous pockets of melted chocolate chips or chunks throughout. The subtle warmth of cinnamon and cardamom elevates the taste, making each bite an experience. Whether you bake a single loaf to watch it vanish almost instantly, or double the recipe to freeze for later enjoyment or share with appreciative friends and neighbors, this chocolate zucchini bread is guaranteed to be a hit.
Table of Contents
- Why Bake with Zucchini?
- Essential Ingredients You’ll Need
- How to Make the Best Chocolate Zucchini Bread
- Pro Baking Tips for Quick Breads
- Double the Recipe to Freeze or Share!
- Serving Suggestions & Variations
- Get the Full Recipe
- More Delicious Zucchini Treats
Why Bake with Zucchini? The Secret to Ultimate Moisture!
The tradition of adding zucchini to baked goods likely began as a clever and delicious solution for managing an abundant garden harvest. Just one zucchini plant can yield an incredible 25 or more zucchinis in a season – and what better way to use them than in a rich chocolate loaf? It’s a truly resourceful and delightful culinary trick!
Beyond simply helping you use up your harvest, zucchini offers significant benefits in baking:
- Unmatched Moisture: Zucchini is packed with water, which it releases during baking, ensuring your quick bread stays incredibly moist and tender without needing excessive amounts of oil or butter.
- Neutral Flavor: Its mild flavor means it won’t overpower your chocolate. You get all the moisture benefits without any “vegetable” taste, making it perfect for even the pickiest eaters.
- Adds Nutrients: While we’re making dessert, zucchini still contributes a touch of vitamins and fiber, making this a slightly more virtuous indulgence.
How to Prep Zucchini for Baking: For this recipe, one medium zucchini typically yields about 1 ½ cups of shredded zucchini. You can easily shred it using a standard box grater or a food processor equipped with a shredding blade. Crucially for this specific chocolate zucchini bread, **do not squeeze out any excess liquid** from the shredded zucchini. That moisture is precisely what helps create its signature tender texture. Other recipes might require squeezing, but for this one, keep all that glorious moisture in!
Essential Ingredients You’ll Need for the Perfect Loaf
Gathering your ingredients is the first step to baking this irresistible quick bread. Here’s a closer look at what you’ll need and why each component is important:
- Zucchini: Freshly grated is best. Remember, no need to squeeze out the liquid for this recipe!
- All-Purpose Flour: The structural backbone of our bread, giving it shape and texture.
- Cocoa Powder: For that rich chocolatey goodness. You can use natural unsweetened cocoa for a lighter, slightly fruity chocolate flavor or Dutch-process cocoa for a darker, more mellow chocolate taste.
- Baking Soda & Baking Powder: Our leavening agents work together to create a beautiful rise and tender crumb. Ensure they are fresh for best results.
- Salt: A pinch of salt balances the sweetness and enhances all the other flavors, especially the chocolate.
- Cinnamon & Cardamom (optional): These warm spices are a secret weapon! They beautifully complement the chocolate and add a layer of complexity without being overpowering. Feel free to adjust the amounts or omit them if preferred.
- Oil: A neutral-flavored oil like vegetable oil, grapeseed oil, or avocado oil is ideal. Melted coconut oil also works well. Oil keeps the bread exceptionally moist and tender, even days after baking.
- Eggs: Act as a binder, provide richness, and contribute to the bread’s structure. For the best rise, allow them to come to room temperature before mixing.
- Sour Cream (or plain Greek Yogurt): This is another key moisture-provider! Full-fat sour cream or plain Greek yogurt adds incredible tenderness and a slight tang that beautifully enhances the chocolate flavor. Room temperature is recommended.
- Granulated Sugar & Brown Sugar: A combination of both sugars ensures optimal sweetness, moisture, and a subtle caramel note from the brown sugar. Brown sugar also aids in that lovely moist texture.
- Vanilla Extract: A classic flavor enhancer that deepens the chocolate notes. Use good quality pure vanilla extract.
- Mini Chocolate Chips or Chopped Chocolate: These are the “double chocolate” element! They melt into delicious pockets throughout the bread, adding texture and intense chocolate flavor. Semi-sweet is a popular choice, but feel free to experiment with milk or dark chocolate.
How to Make the Best Chocolate Zucchini Bread: A Simple “Two-Bowl” Method
This recipe is incredibly straightforward, utilizing a “two-bowl” method that makes it perfect for even novice bakers. No stand mixer is required – just a whisk, a spatula, and a little elbow grease!
- Prepare Your Zucchini: Begin by shredding your zucchini using either a box grater or a food processor fitted with a fine shredding blade. Remember the golden rule for this recipe: leave the moisture in – do not squeeze out any liquid!
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and cardamom (if using). Whisking ensures all leavening agents and spices are evenly distributed for a consistent bake.
- Whisk Wet Ingredients: In a separate, medium bowl, whisk together the oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla extract until the mixture is smooth and well combined. Once smooth, gently stir in the shredded zucchini.
- Gently Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or large spoon, mix everything together just until barely combined. Be careful not to overmix; a few streaks of dry ingredients are perfectly fine. Overmixing can develop the gluten in the flour, leading to a tough, dense loaf. When only a few dry streaks remain, fold in your mini chocolate chips or chopped chocolate.
- Bake to Perfection: Pour the luscious batter into your prepared 9×4-inch loaf pan (greased and floured, or lined with parchment paper for easy removal). Bake in a preheated oven until the top is puffed, cracked, and a toothpick inserted into the center comes out with moist crumbs, but no wet batter. This usually takes about an hour, but ovens vary, so keep an eye on it.
- Cool and Enjoy: Allow the bread to cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. While tempting to slice warm (and utterly delicious that way!), letting it cool fully allows the internal structure to set, resulting in cleaner slices and optimal texture.
baking tip:Pro Baking Tips for Quick Breads
- Avoid Overmixing: This is paramount for quick breads! Mix the batter only until the wet and dry ingredients are just combined. A few lumps are perfectly normal. Overmixing develops gluten, leading to a tough, dry loaf.
- Parchment Paper is Your Friend: Lining your loaf pan with parchment paper, leaving an overhang on the sides, makes lifting the cooled bread out of the pan incredibly easy and ensures absolutely no sticking.
- Prevent Over-Browning: If the top of your bread starts browning too quickly during baking, loosely tent it with a piece of aluminum foil to protect it.
- Test for Doneness Accurately: Quick breads typically bake for about an hour, but start checking around the 45-minute mark. The center should feel firm and not jiggle when gently shaken. Insert a wooden skewer or toothpick into the very center; it should come out mostly clean with moist crumbs, but no wet batter.
- Room Temperature Ingredients: For the best rise and texture, ensure your eggs, sour cream (or yogurt), and even zucchini are at room temperature. Cold ingredients can cause the batter to seize up and affect the leavening process, resulting in a less airy crumb and longer baking time.
- Measure Flour Correctly: For accurate baking, spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much dry ingredient and a dense bread.
Double the Recipe to Freeze or Share!
This recipe calls for just one medium zucchini, but if your garden (or local farmer’s market) has blessed you with an abundance, why not double the recipe? Baking two loaves means you can enjoy one now and save one for later, or spread some joy by gifting a delicious, homemade loaf to a friend or neighbor. A surprise delivery of warm, chocolatey goodness is always appreciated!
To store chocolate zucchini bread in the freezer:
- Ensure the baked loaf is completely cooled to room temperature. This is crucial to prevent ice crystals and freezer burn.
- Wrap the cooled loaf tightly in two layers of plastic wrap. This double layer provides an excellent barrier against moisture loss and freezer odors.
- For extra protection, you can then wrap the plastic-wrapped loaf in a layer of aluminum foil or place it in a freezer-safe bag.
- Store in the freezer for 1-2 months.
- When you’re ready to enjoy, simply remove the loaf from the freezer and let it thaw on the counter, still wrapped, for a few hours. Once thawed, you can slice and serve.
Serving Suggestions & Variations
Serving Suggestions:
- Enjoy a slice warm with a cup of coffee or tea for a delightful breakfast or afternoon snack.
- Serve it as an easy dessert with a scoop of vanilla bean ice cream or a dollop of whipped cream.
- Toast a slice lightly and spread with a touch of butter or cream cheese for an extra treat.
- Pack it in lunchboxes for a sweet surprise.
Creative Variations:
- Add Nuts: Fold in ½ cup of chopped walnuts or pecans along with the chocolate chips for added crunch and flavor.
- Coffee Boost: For an even deeper chocolate flavor, try adding 1 teaspoon of instant espresso powder to the dry ingredients. It won’t make it taste like coffee, but it will intensify the chocolate.
- Citrus Zest: A teaspoon of orange zest can brighten the chocolate flavor beautifully.
- Cream Cheese Glaze: For an extra indulgent touch, whisk together powdered sugar, a touch of milk, and a bit of cream cheese to drizzle over the cooled loaf.
- Different Spices: Experiment with a pinch of nutmeg or allspice for a slightly different spice profile.
Get the Full Recipe
Chocolate Zucchini Bread
Pin Recipe
Leave a Review
Ingredients
- 1 ½ cup (180 g) fresh grated zucchini (about 1 medium, un-squeezed)
- 1 cup (125 g) all purpose flour
- ½ cup (40 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom (optional, but highly recommended!)
- ½ cup (114 g) full-fat sour cream or plain Greek yogurt
- ½ cup (110 g) neutral or mild oil (such as vegetable, grapeseed, avocado, or melted coconut oil)
- 2 large eggs
- ½ cup (105 g) light or dark brown sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (85 g) semi-sweet chocolate chunks or chips
Equipment
Instructions
-
Preheat oven to 350°F (175°C) and generously grease a 9 x 4 inch loaf pan. For easy removal, you can also line it with parchment paper, leaving an overhang on the longer sides.
-
Shred the zucchini using either a box grater or a food processor with a shredding attachment. Remember, do not squeeze out any excess liquid; we want all that moisture for a tender loaf!
-
In a medium bowl, thoroughly whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground cardamom (if using). Set aside.
-
In a separate large bowl, combine the sour cream (or Greek yogurt), oil, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until smooth and well-incorporated. Stir in the shredded zucchini. Add the dry ingredients to the wet mixture in two additions, mixing gently with a spatula or spoon until the batter is just combined. Be careful not to overmix! Once only a few streaks of dry ingredients remain, gently fold in the chocolate chips or chunks.
-
Pour the batter evenly into the prepared loaf pan. Bake for approximately 1 hour, or until a toothpick inserted into the very center comes out mostly clean with moist crumbs. The top of the bread should be nicely puffed and may have some cracks. Allow the bread to cool in the pan for about 10-15 minutes before carefully removing it and transferring it to a wire rack to cool completely before slicing and serving.
Notes
- Yields: 1 standard 9×5-inch loaf. This recipe can easily be doubled to make two loaves. To freeze baked loaves, ensure they are completely cool, then wrap tightly in two layers of plastic wrap and store in the freezer for up to 1-2 months. Thaw on the counter in their plastic wrap for a few hours before serving.
- For the best possible rise and tender texture, it’s highly recommended to let your eggs, sour cream (or Greek yogurt), and even your shredded zucchini come to room temperature for at least 30 minutes before you begin mixing. A cold batter tends to bake slower and may not rise as optimally.
This beloved recipe was originally published in September 2009. It was retested, refined, and improved in August 2025 to bring you the best possible chocolate zucchini bread experience!
More Delicious Zucchini Treats to Explore
If you’ve loved this chocolate zucchini bread, you’ll be thrilled to discover other fantastic ways to bake with zucchini! Here are a couple of our favorites:
Find even more sweet and savory zucchini recipes HERE!