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Double Chocolate Zucchini Bread

Double chocolate zucchini bread with a brownie-like, fudgy crumb baked in loaf pans. Shredded zucchini keeps the texture moist while cocoa powder and melty chocolate chips deliver deep chocolate flavor.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

shredded zucchini, squeezed dry
  • 2 cup shredded zucchini Squeeze well so the loaf bakes up without excess moisture.
eggs
  • 3 large eggs
vegetable oil
  • 0.67 cup vegetable oil
sugar
  • 1.5 cup sugar
cocoa powder
  • 0.75 cup cocoa powder Use natural or Dutch-process cocoa powder.
all-purpose flour
  • 2.5 cup all-purpose flour
baking soda
  • 1 tsp baking soda
salt
  • 1 tsp salt
chocolate chips
  • 1.5 cup chocolate chips Reserve a few for topping before baking.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and batter base
  1. Preheat the oven to 350°F and grease two loaf pans so the batter releases easily after baking.
  2. Whisk together the eggs, vegetable oil, and sugar in a large bowl until smooth and glossy.
  3. Stir in the shredded zucchini until combined, with no dry zucchini pockets visible.
Add the dry ingredients and chocolate
  1. Whisk the cocoa powder, all-purpose flour, baking soda, and salt in a separate bowl until evenly mixed.
  2. Fold the cocoa-flour mixture into the wet mixture until the batter is uniform and thick.
  3. Fold in the chocolate chips, reserving a few chips for topping so you get visible melty spots.
Bake
  1. Divide the batter between the pans, top with the reserved chocolate chips, and tap the pans gently to level the surface.
  2. Bake at 350°F for 50 to 55 minutes, until the edges look set and the center looks slightly underdone.

Notes

Pro tip: squeeze the zucchini very dry to keep the crumb fudgy instead of gummy. Store the cooled loaves wrapped at room temperature for up to 3 days or refrigerated for up to 5 days; freeze sliced bread up to 2 months. For a lower-sugar option, replace up to 1/3 of the sugar with an equal amount of a 1:1 baking sweetener (may slightly change browning).