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The BEST Double Chocolate Chip Zucchini Bread. You’ll want to be baking up this easy treat all summer long. One bowl, simple ingredients, super quick to mix up, not too sweet, and a great way to use summer zucchini – plus SO DELICIOUS! With just a couple of zucchini, some good maple syrup or honey, and chocolate chips, this is sure to become everyone’s favorite zucchini bread recipes.
Do you know something? I really do LOVE sharing recipes with you all. I get to be excited about sharing a quick dinner or a sweet dessert with you all every day. But some recipes have a really special feel to them, and today is one of those recipes. It’s such a fun feeling! Reminds me why I do this every day.
This zucchini quick bread has me so excited, it’s such a GOOD recipe and one that we can all really enjoy. I love that it’s low sugar, whole wheat, and made with grated zucchini. I will not call this healthy, but it sure is a great way to enjoy a sweet summertime treat!
And aside from all of that, it’s so delicious and so easy.
A win, win kind of recipe! And I can’t wait for you all to make it!
I’ve made a few loaves of zucchini bread and zucchini muffins in previous years, but this is my first double chocolate! And wow, it’s so yummy!
What is double chocolate? It just means that instead of a blond loaf of zucchini bread, I made the loaf using cocoa powder and chocolate chips. The more chocolate, the better!
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The details
Step 1: grate the zucchini
Here’s the thing, when baking with zucchini it’s really important to remove any of the excess moisture (the water). You’ll want to do this so your baked goods don’t end up super dense and watered down. Simply shred the zucchini and place it in a kitchen towel to squeeze out all the excess water. It’s really easy. The drier you can get the zucchini, the lighter texture your loaf is going to be.
Step 2: make the batter
You just need one large bowl. Mix the wet ingredients: eggs with melted coconut oil, maple syrup (or honey), vanilla, and then the shredded zucchini.
Now add the dry ingredients: whole wheat pastry flour (or white whole wheat flour), cocoa powder, baking soda, instant espresso powder, a touch of cinnamon, and some salt. The espresso really helps highlight the rich chocolate flavors, don’t let it scare you!
Step 4: the chocolate chips
Mix in the chocolate chips or use chocolate chunks! I actually did half and half and loved the way my bread came out.
Step 5: bake
Scoop the batter into a prepared pan, then bake in the oven until it’s just set. This will take around 50 minutes, so you need a little patience for this final step.
Your reward will be delicious warm chocolate, chocolate zucchini bread! Once the bread is out of the oven, you can let it cool or you can enjoy it warm. You all know I’m all about a warm loaf of bread. So after letting this cool in the pan for five or so minutes, I turned it out onto a cutting board and made the first slice.
The bread comes out steaming and smells so good. The sweet hints of vanilla and cinnamon together with the puddles of chocolate are so delicious! It’s soft and moist and just so YUM!
Looking for sweet zucchini recipes? Here are a few ideas:
Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter.
Chocolate Chunk Almond Butter Zucchini Bread
Sneaky Zucchini Chocolate Chunk Coconut Bread
Zucchini Peach Streusel Muffins
Lastly, if you make my Double Chocolate Chip Zucchini Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Double Chocolate Chip Zucchini Bread
Servings: 1 loaf (8-10 slices)
Calories Per Serving: 303 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 medium zucchini, grated (about 2 cups grated before squeezing out water)
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup or honey
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon instant espresso powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chunks
Instructions
- 1. Preheat the oven to 350° F. Grease a 9×5 inch bread pan.2. Lay a clean towel on the counter and spread the zucchini out in an even layer, then squeeze out a little excess water, but don't get it fully dry. 3. In a large mixing bowl, stir together the coconut oil, maple syrup, eggs, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, cocoa powder, baking soda, instant espresso, cinnamon, and salt. Mix until just combined. Fold in the chocolate chunks. 4. Pour the batter into the prepared bread pan. Bake for 50-60 minutes, or until the center is just set. If the bread is browning before it's done cooking, cover with foil. Remove the bread and let cool before cutting. Or slice and eat it warm with the chocolate all melty. YUM!
Notes
To Make Gluten Free: Use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten-free flour.
Storing: This bread keeps well for 2-3 days at room temperature.
Freezing: Cool the bread, wrap well with plastic wrap, then store in a freezer-safe container. Freeze for up to 3 months. Thaw for a few hours on the counter.
This post was originally published on July 18, 2023
Ok, but a bit dry. I usually love HBH recipes so this is unusual!
Hi Patty,
Thanks so much for trying this recipe and sharing your feedback, so sorry it was dry! I would maybe reduce the bake time, it sounds like that has worked for others! xT
Delicious! I used vegetable oil instead of coconut oil because that’s what I had. And because my bread pans are glass, the baking time was about 35 minutes–I should have lowered the oven temp. But it came out perfectly, and is perfectly delicious with a cup of coffee. I will definitely make this again.
Hi Judy,
Perfect!! Thanks for sharing what worked well for you:) So glad to hear that this recipe was enjoyed! xT
I love this recipe. It makes me feel like I’m having a delicious chocolate cake for breakfast, and there’s nothing better than that except, perhaps, having it with a good, rich cup of coffee. The only suggestion I’d have is to check for doneness a little earlier than 50 min. For some reason, my loaf was done at 40 min., and it was perfect – any longer in the oven, and it would probably have been dry.
Hi Ginger,
Happy Monday!! I am thrilled to hear that this recipe turned out well for you, thanks for trying it and your comment!🌼🌸 xx
Not bad . I thought it would be more moist with the zucchini but it was a little denser than I like but not bad for a deep dem sweet chocolate loaf
Hi Mariana,
Thanks for trying this recipe and sharing your feedback, sorry to hear this recipe wasn’t a fave! Please let me know if there is anything that I can help with! xx
Smells delicious but turned out a little dry. I feel like it needed more oil in it.
Hi Wendie,
Thanks for trying this recipe and your feedback! Sorry to hear this turned out dry, was there anything you might have adjusted? Let me know how I can help! xT
Hi Tieghan,
I’m wondering if you can sub coconut oil for any other oil?
Excited to try this! We have zucchini growing in our garden.
Hi Kiran,
Yes, any other neutral oil will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT
Could I make this in mini pans
Hi Arlene,
Sure, just be sure to reduce the bake time:) I hope this recipe turns out well for you, let me know if you give it a try! xx
I live in a small town and whole wheat pastry flour is not available. I used regular King Arthur whole wheat and this bread was still delicious! Used a bourbon maple syrup for sweetener and the sweetness was perfect. The zucchini made it moist. I couldn’t wait and ate it warm but I bet it will be even better tomorrow!
Hi Heidi,
Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it was a hit! xx
Would if change the taste significantly without the espresso? Thanks and love your recipes!!!
Hi Kimberly,
It will be just fine for you to skip the espresso:) Please let me know if you have any other questions, I hope you love this recipe! xT
Really excited to try this one. Would butter work instead of coconut oil? Thanks!!
Yes, that will work for you:)
Turned out perfect!! Great taste. 👍🏼👍🏼👍🏼
Hi Kathy,
Love to hear this!! Thanks so much for making this recipe and your feedback! Have a great day! xT
I thought they were brownies and realized that it is zucchini bread; how divine is that as it is very good for you. Thank you.
Thanks so much! I hope you love this recipe!
This looks amazing. Would it be possible to use another flour – like Almond or Oat? I need it GF. Thank you
Hi Megan,
I think you could try using an equal amount of gluten free flour here! Let me know if you give this recipe a try, I hope you love it! xT
Hi! Can I use another oil in place of Coconut? Would avocado oil work? Thanks!
Hi Michelle,
Sure, avocado oil would work well for you! Let me know if you give this recipe a try, I hope it’s delish! xT
Can I substitute instant coffee for espresso?
Hi Sharon,
Yes, that will work well for you! Let me know if you give this recipe a try, I hope it’s delish! xT
I am wondering about replacing the coconut oil with a heart healthy oil as well, similar to several other comments here.
Hi Jill,
Any other neutral oil will work well for you! Please let me know if you have any other questions! xT
I love this recipe! Can we leave out the espresso powder? Can we sub it with instant or ground coffee? Espresso powder isn’t something I usually have on hand! Thanks!
Thanks so much Stephanie!! Sure, instant coffee would also work well for you here! Let me know if you give this recipe a try, I hope it’s delish! xT
Can we substitute another oil for coconut oil? This recipe looks amazing. Can’t wait to make it! Thank you for sharing always the best recipes, too.
Looks like a delicious receipe! Could/Would canola oil be an appropriate substitution for the coconut oil in some proportion?
Related to cardiac, coconut oil is not on the approved listing of ingredients per cardiology for me.
Thanks and again the receipe looks amazing!!
Hi Angie,
Yes, any other neutral oil will work for you:) I hope you love this recipe, let me know how it turns out! xx
Hi Suzanne,
You can use another neutral oil that you enjoy! Let me know if you give this recipe a try, I hope you love it! xT
This looks delicious. Someone gave us a chocolate zucchini cake last year. It was wonderful. Have made bread/muffins and added chocolate chips. That is great as well.
Thanks so much Charlotte!! Let me know if you give this recipe a try, I hope it turns out well for you! xT
Can this be made into muffins? It looks amazing!
Hi Allison,
Sure, muffins would also work well here, just reduce your bake time:) I hope you love this recipe, let me know how it turns out! xT