Double Chocolate Zucchini Bread Recipe

Double Chocolate Zucchini Bread– Loaded with chocolate chips and sprinkled with sugar, this is one of the most decadent zucchini bread recipes you’ll ever taste!

If you have an abundance of zucchini on hand, and you happen to love chocolate, this is the perfect recipe for you. And of course you will also love my zucchini brownies and chocolate coconut zucchini cake. 

This Double Chocolate Zucchini Bread proves that chocolate can even make vegetables taste better- which sounds really strange when you say it doesn’t it? But it is so totally true. Even vegetable haters will love this chocolate bread! With both cocoa powder and chocolate chips, it is loaded with rich chocolate flavor.

It is so decadent that it could almost be classified as a chocolate cake. But since it doesn’t have frosting, it’s a bread. And because it’s loaded with vegetables, you can totally eat it for breakfast!

It also makes a great afternoon snack. Or mid morning snack. Or late night snack. You get the idea. It is moist and delicious any time of day!

Zucchini Bread Makes Great Gifts!

I love sharing baked goods with my neighbors, and this easy chocolate zucchini bread recipe is a favorite. I like to buy the disposable mini loaf pans and bake six loaves at a time. When they’re cool, I just wrap the pans with plastic wrap, and head out to make people smile.

It is so easy to make this zucchini bread, it’s a great recipe even for beginners!

HOW TO MAKE DOUBLE CHOCOLATE ZUCCHINI BREAD

1. PREP – Grate the zucchini and set it aside. Spray two 8×4″ bread pans with Baker’s Joy and line the bottoms with parchment paper. Preheat your oven to 350 degrees.
2. BATTER – Whisk together the oil and sugars in a large bowl, then whisk in the eggs, shredded zucchini, buttermilk, and vanilla. Gently stir in the dry ingredients, then chocolate chips.
3. TOPPING – After you pour the batter into your prepared pans, sprinkle the tops of the batter with a cinnamon sugar mixture.
4. BAKE – Then bake at 350° till a toothpick or cake tester comes out clean.
5. COOL – Let the bread sit in the pan for 10-15 minutes, then carefully transfer the loaves it to a wire rack to cool. (It does slice more cleanly after you let the loaf cool completely, but we can never wait that long!)

Just look at that crackly top! Oh my. Zucchini season just got more scrumptious!

VARIATIONS:

• If you don’t have buttermilk on hand, you can use sour cream or plain yogurt.
• For extra crunch, stir in a cup of chopped pecans or walnuts, preferably toasted.
• Instead of 2 8×4 inch loaves, you can make six mini loaves of zucchini bread. They will need to bake for about 35 minutes.
• You can also make 24 muffins and bake them for about 18 minutes.

How to store double chocolate zucchini bread

Loaves will keep at room temperature for 3-4 days if stored in an airtight container or wrapped with plastic wrap. The crunchy topping will soften, but the bread is still delicious!

If you want to store your loaves for an extended period of time, you can freeze them. After they cool completely, wrap them in double layers of plastic wrap.

They will keep for 3-4 months in the freezer. When you are ready to serve them, let them thaw at room temperature.

FREQUENTLY ASKED QUESTIONS:

Does zucchini need to be peeled for bread?

No, you do not need to peel zucchini for zucchini bread or muffins. The skin contains nutrients, so it is healthier to leave it on. With the dark color of this bread, the green flecks are barely noticeable.

For other zucchini bread recipes that are lighter in color, you can peel the zucchini if you are concerned that your kids won’t eat it if they see the green skin.

How do you shred zucchini for zucchini bread?

Wash the zucchini well, then cut off both ends. You can either use a coarse hand grater (my preference), a box grater, or a food processor with a shredding blade.

Do you have to take the seeds out of zucchini?

If you are using small zucchini, you can leave the seeds in because they are barely noticeable. However, if you are using a large zucchini with big seeds, it is best to remove them. They can have a bitter taste, and they have usually turned hard enough that they will leave crunchy bits in the bread. Definitely not what you want!

I like to scoop them out with a spoon as I am grating the zucchini. You can also just cut them out, or cut the zucchini flesh off and discard the center part that has the seeds.

Can you freeze shredded zucchini?

Yes, you can freeze shredded zucchini. I do it all the time. Chill the zucchini, then shred it like you normally would. Place it in ziplock bags and freeze.

I like to measure out one cup of shredded zucchini and place it in a sandwich sized bag. Then I toss all of the bags into a heavy-duty freezer bag.

When you are ready to use your shredded zucchini, let it thaw at room temperature. Some people like to drain off the excess moisture, but I have found that my baked goods end up dry without it, so I use it.

More Zucchini Bread Recipes:

• Carrot Zucchini Bread
• Classic Zucchini Bread
• Zucchini Bread with Pineapple
• Pumpkin Zucchini Bread
• Lemon Zucchini Bread
• Zucchini Bread with Cream Cheese
• Pear Zucchini Bread

Recipe adapted from Our Best Bites.

This double chocolate zucchini loaf is a spectacular way to use your fresh zucchini!