Double Chocolate Zucchini Bread

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We believe there’s almost nothing better than a quick bread. Need something for breakfast? Make a quick bread. Need a quick one-bowl bake to take to a friend’s? Make a quick bread. Just feel like having something tasty? Make a quick bread… You get the idea. Quick breads are almost always the right answer, and in this case, double chocolate zucchini bread is the perfect choice. This double chocolate zucchini loaf is moist, chocolatey, and insanely delicious.

Tips for the Best Double Chocolate Zucchini Bread

Don’t Squeeze out Excess Moisture: After grating the zucchini, don’t squeeze out the moisture. While some recipes recommend this step to avoid a soggy bread, this recipe uses the zucchini’s moisture to keep the bread moist.

Avoid Overmixing: To get a tender crumb, mix the wet and dry ingredients just until combined. Overmixing can make the bread dense.

Chocolate Chip Distribution: When folding in the mini chocolate chips, make sure they are evenly spread throughout the batter so every slice has some chocolate.

Toothpick Test: Check for doneness with a toothpick. Insert it into the center of the bread; it should come out mostly clean with a few moist crumbs.

Cooling Time: Let the bread cool for about 15 minutes before slicing. This helps it set properly and prevents breaking when you cut it.

Double Chocolate Zucchini Bread

Prep Time 20 minutes
Cook Time 1 hour
Course Dessert


  • – 1 1/4 cups all-purpose flour
  • – 1/2 cup cocoa powder
  • – 1 teaspoon baking soda
  • – 3/4 teaspoon Diamond kosher salt use 1/2 teaspoon if using Morton salt
  • – 2 eggs
  • – 1/2 cup vegetable oil
  • – 1/4 cup water
  • – 1 cup granulated sugar
  • – 1 teaspoon vanilla extract
  • – 2 cups grated zucchini about 12 oz
  • – 1 cup mini chocolate chips
  • – 1/2 cup regular-sized chocolate chips for topping optional


  • Preheat your oven to 350°F.
  • Grate 2 cups of zucchini and set aside.
  • Prepare a 9×5” glass loaf pan by spraying with Pam and lining with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
  • In a large bowl, whisk the eggs, oil, water, sugar, and vanilla until smooth. Add in the dry ingredients and mix until just combined.
  • Mix in the grated zucchini, then fold in the mini chocolate chips.
  • Pour the batter into the prepared loaf pan and spread it into an even layer. If using, sprinkle more chocolate chips on top.
  • Bake for about 1 hour or until a toothpick comes out mostly clean.
  • Let it cool for around 15 minutes before slicing.

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