Double Chocolate Zucchini Bread. Have your veggies and your chocolate too. This delicious extra fudgy recipe makes two freezer friendly loaves of zucchini bread. Filled with chocolate chips and cocoa, you can serve it for dessert, breakfast or an afternoon snack.
Don’t let extra zucchini go to waste! Bake up a loaf of Pumpkin Zucchini Bread or a batch of Blueberry Zucchini Muffins.
Why this Recipe Works
When regular Chocolate Chip Zucchini Bread isn’t enough, you need a double chocolate version!
This easy Double Chocolate Zucchini Bread recipe uses both cocoa powder AND chocolate chips.
The result is the fudgiest chocolate zucchini bread you’ve ever tasted. It’s so fudgy, it’s dangerously close to brownie territory.
- With sour cream to lock in moisture and espresso powder for a rich chocolate taste, this recipe is pure perfection.
- Baked in two bread pans, you’ll have one loaf to enjoy now and one to stash away for a rainy day.
Whether you serve it as a decadent breakfast, a snack with your midday coffee or after dinner, it’s going to become your new favorite way to bake with zucchini! For a more traditional recipe, start with our classic zucchini bread!
Ingredient Notes
Espresso powder. If you’re unfamiliar with this secret ingredient, it’s essentially a highly concentrated powdered coffee. While it doesn’t give the bread a coffee flavor it does enhance the richness of the cocoa.
Sour cream. We use sour cream in many of our quick bread recipes. It keeps things moist while adding delicious flavor. Unsweetened Greek Yogurt can be substituted if you prefer.
Zucchini. Shred the zucchini with a box grater before adding it to the batter. No need to peel it first.
Vanilla Extract. Choose a pure vanilla (not imitation) or make our delicious homemade vanilla extract recipe!
Easy Instructions
Combine wet ingredients.
Stir together the oil, eggs, sour cream, sugar and vanilla.
Add dry ingredients.
Mix in the flour, cocoa powder, baking soda, baking powder, kosher salt and espresso powder. Fold in the zucchini and 1.5 cups worth of semi sweet chocolate chips.
Bake.
Divide the batter into two greased loaf pans. Sprinkle the rest of the chocolate chips on top.
Bake Double Chocolate Zucchini Bread for about 45 minutes. Let the chocolate zucchini bread cool completely before eating or freezing
Tips and Tricks
- How to prevent loaves from sticking. Place a rectangle of parchment paper at the bottom of each loaf pan. Then, spray with baking spray before adding the zucchini bread batter. If you don’t have parchment paper, then grease the pans generously! Use my easy cake release recipe.
- How to freeze. Wrap baked loaves in foil. Then slide them into freezer safe gallon sized bags. Thaw in the bag overnight on the counter when ready to serve.
- Make Muffins! Try our chocolate zucchini muffins for a fun and portable breakfast.
- Nut variations. Chopped walnuts and pecans would be a delicious addition to this bread.
- Love chocolate? Try our chocolate chip banana muffins next!
Recipe FAQs
It doesn’t give the chocolate zucchini bread any coffee flavor. I promise. Espresso powder brings out the natural richness of the chocolate. Taste it and you’ll see!
Yes, frozen zucchini works perfectly here. Thaw the zucchini and squeeze out any excess water before adding it to the batter.
Yes and yes to ALL chocolate chips in this bread! I happen to love the classic semi-sweetness in my double chocolate zucchini bread.
Feel free to experiment with different chocolate chips to find your favorite. You could even combine them for a fun twist.
More Easy Bread Recipes
- Apple Cinnamon Bread
- Zucchini Banana Bread
- Amish Friendship Bread
- Best Banana Bread Recipe
- Best Zucchini Bread Recipe
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Double Chocolate Zucchini Bread
Ingredients
- 4 large eggs
- ½ cup vegetable oil
- ½ cup sour cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon espresso powder
- 3 cups shredded zucchini
- 1 bag semi-sweet chocolate chips, divided 11 oz
Instructions
- Preheat oven to 350 degrees F. Line the bottoms of two 9-inch loaf pans with parchment paper and spray with baking spray. Or grease both pans generously.
- In a large mixing bowl, combine the eggs, vegetable oil, sour cream, sugar, and vanilla until blended. Add in flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Mix until combined.
- Fold in zucchini and 1 1/2 cups chocolate chips. Pour batter evenly into two prepared baking pans. Top with remaining chocolate chips.
- Bake for 45-50 minutes. Remove from oven and cool on wire rack for 5 minutes. Remove from baking pan and cool completely.
- If freezing, cool completely then wrap in foil. Slide into a gallon sized ziploc bag and freeze for several months. Place on room temperature counter to thaw overnight (still in bag).
Notes
- Adding the Espresso Powder does NOT make it taste like coffee. It just brings out the richness of the chocolate. I use this one from amazon!
Nutrition
Love zucchini bread? Love chocolate? This easy Double Chocolate Zucchini Bread is on deck for you! Fudgy, moist and 100% irresistible.
I have made this bread 2X in the past couple of weeks. It is moist, rich and has a heavenly chocolate flavor. I love the moistness of this bread. I have shared the recipe several times after telling people about it. I even fooled my son, not telling him it had zucchini in it and he loved it. Thanks Aimee for all the delicious recipes. My recipe box is overflowing with SugarySweets recipes!
Thanks a lot for sharing this amazing double chocolate zucchini bread recipe! It tasted amazing and delicious! Highly recommended!
Thanks a lot for sharing this amazing double chocolate zucchini bread recipe! It tasted amazing and delicious! Highly recommended!
You had me at double chocolate!! Always love this bread. The zucchini makes it so moist. There’s never anything left!
My family could not tell at all that this recipe had zucchini! That’s a huge win in my book. I love the flavors.
I’d like to make this Weight Watcher friendly. I saw the Greek yogurt substitution. How about applesauce for the oil & stevia for the sugar? Do you think it would work? And what are use the same amounts?
I made this , delish. I like that the total sugar in each loaf was 1/2 cup! Thank you for the recipe, I will make again!
If using fresh zucchini, do I need to squeeze out the liquid? Whenever I grate fresh zucchini, there’s always a lot of water. Your directions only discuss what to do if using frozen zucchini. Thanks!
My fresh zucchini is pretty dry. If you find it to be extra moist, then yes, I would squeeze out the extra liquid 🙂
I am just going to tell myself this is healthy because of the zucchini!
YUM!!! I love this delicious version!!!
This looks absolutely delicious! Need to make soon!
You are the Zucchini Queen! I cannot believe all of the wonderful recipes you have developed, especially that meatball one. I wish my Italian Wedding Style canned soup had some of those in there. My grandmother used to bake my family a loaf of zucchini bread every fall and I thought it was so delicious. I must admit, I have only Home-Ec baking skills from the 10th grade, but this chocolate loaf is so utterly enticing. Maybe I ought to try your Mom’s recipe first.
This chocolate one is definitely a great place to start 🙂
This looks like a slice of heaven!! Yum!!
xo Michael
Wow this looks like so much chocolatey goodness! I still have zucchini that needs to be used. This is a great recipe to use them!
Oh I love zucchini season and plant ‘zuccs’ every year. They are one thing that I can always rely on doing well in the garden. Sadly, this year they have rebelled and I don’t have very many. I guess I have to buy my zucchini at the grocery this year. The bread looks amazingly moist and delicious
Oh gosh, I have plenty of zucchini to share 🙂