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Moist Double Chocolate Chip Zucchini Bread

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This rich, fudgy double chocolate chip zucchini bread is incredibly moist, made in one bowl without a mixer, and packed with chocolate flavor. The zucchini adds tenderness without any vegetal taste, making it a perfect breakfast, snack, or dessert.

Ingredients

Scale
  • 1 ¾ cups (210 grams) all-purpose flour
  • ½ cup (45 grams) unsweetened cocoa powder (Dutch-process or natural)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (optional but recommended)
  • 2 large eggs, at room temperature
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (100 grams) packed brown sugar (light or dark)
  • ½ cup (120 ml) vegetable oil (avocado, canola, or melted coconut oil)
  • 2 teaspoons vanilla extract
  • 1 ½ cups shredded zucchini (from about 1 medium zucchini, squeezed dry)
  • 1 cup (180 grams) semi-sweet chocolate chips (plus extra for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper, leaving overhang on the two long sides.
  2. Shred the zucchini using the large holes of a box grater (do not peel). Place shreds in a clean kitchen towel, gather corners, and twist firmly over the sink to squeeze out as much liquid as possible. Set aside.
  3. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined.
  4. Make a well in the center of the dry ingredients. Add eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract. Whisk from the center outward until just combined—do not overmix.
  5. Fold in the squeezed zucchini and ¾ cup of the chocolate chips using a rubber spatula. Mix gently until evenly distributed (about 10-12 strokes).
  6. Scrape batter into the prepared loaf pan and spread evenly. Sprinkle remaining ¼ cup chocolate chips on top, pressing them gently into the batter.
  7. Bake on the center rack for 50-60 minutes. If top browns too quickly, tent loosely with foil at the 45-minute mark. Bread is done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
  8. Cool in the pan on a wire rack for 15 minutes. Use parchment handles to lift bread out and transfer to the rack to cool completely (at least 1 hour) before slicing.

Notes

Do not overmix the batter—mix until just combined. Squeeze zucchini thoroughly to remove excess moisture. Use room temperature eggs for best texture. Check for doneness early; a toothpick with a few moist crumbs is perfect. Let cool completely before slicing to avoid gummy texture. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use dairy-free chocolate chips.

Nutrition

Keywords: double chocolate chip zucchini bread, moist zucchini bread, chocolate zucchini bread, easy zucchini bread, one bowl zucchini bread

Find it online: https://grubella.com/moist-double-chocolate-chip-zucchini-bread-best-easy-recipe/