Go Back

Double Chocolate Zucchini Bread

Double chocolate zucchini bread with a dark, brownie-like crumb and melted chocolate chips in every slice. The loaf bakes until a toothpick shows moist crumbs, then gets a simple chocolate glaze drizzle while warm for a glossy finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 cup unsweetened dark cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp espresso powder optional, deepens chocolate
Wet ingredients
  • 1 cup granulated sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.5 cup buttermilk or Greek yogurt
  • 1 tsp vanilla extract
  • 2 cup zucchini grated and squeezed dry
Chocolate
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup dark chocolate chips
Chocolate Glaze
  • 0.5 cup semi-sweet chocolate chips
  • 2 tbsp cream

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, unsweetened dark cocoa powder, baking soda, salt, and espresso powder together until evenly combined.
Make the batter
  1. In a separate bowl, beat granulated sugar, eggs, vegetable oil, buttermilk or Greek yogurt, and vanilla extract until smooth.
  2. Stir in the grated zucchini that has been squeezed dry.
  3. Fold the dry ingredients into the wet ingredients just until no dry streaks remain.
  4. Fold in semi-sweet chocolate chips and dark chocolate chips until they’re evenly distributed through the batter.
Bake
  1. Pour the batter into the greased loaf pan and spread it level.
  2. Bake at 350°F for 55–65 minutes, until a toothpick comes out with moist crumbs.
Cool and glaze
  1. Cool the loaf for 15 minutes in the pan.
  2. Melt the chocolate glaze ingredients together (semi-sweet chocolate chips and cream) and drizzle over the warm loaf before slicing.

Notes

Pro tip: squeeze the grated zucchini very well so the loaf turns out dense and fudgy rather than wet. Store tightly wrapped at room temperature for up to 2 days or refrigerate up to 5 days; freeze for up to 3 months (slice first if you want quicker thawing). For a dairy-free option, use a plant-based cream for the glaze and swap buttermilk with an unsweetened cultured dairy-free yogurt.