This recipe and post has been updated as of May 2022.
Fluffy and moist Double Chocolate Zucchini Bread with plenty of shredded zucchini and extra chocolate flavor! This sweet loaf is perfect for when that chocolate craving hits.
Double Chocolate Zucchini Bread
If there’s chocolate in my bread, it’s over. And by “over” I mean gone. The bread is gone, because I love a decadent, chocolatey bread!! This Double Chocolate Zucchini Bread is loaded with cocoa powder and dark chocolate chips and then drizzled with melted chocolate. YES. And it has a whole cup and a half of shredded zucchini in it! This bread is fluffy, moist, and reminds me of chocolate cake (minus the loads of sugar). Seriously. If you’re looking for a simple, delicious, dairy-free zucchini bread then this loaf is for you!
What You’ll Need + Possible Substitutions
- All-purpose flour – I like to use an unbleached variety, but feel free to use a standard bleached flour. For a healthier bread, you can replace up to 1/2 of the flour with a whole wheat variety (I recommend white whole wheat flour or whole wheat pastry flour).
- Cocoa powder – you’ll want to use a regular, natural cocoa powder. I don’t recommend Dutched cocoa for this recipe.
- Baking soda
- Coconut sugar – this is a low GI granulated sugar that works well in baked goods. You can use a white granulated sugar, brown sugar, or a raw cane sugar in this recipe.
- Olive oil – feel free to use your favorite baking oil. If you choose to use melted coconut oil, make sure the other ingredients are room temperature (milk and eggs).
- Almond milk – any plant-based milk will work in this recipe. If you aren’t dairy-free, a standard cow’s milk will work as well.
- Eggs – your favorite vegan egg alternative should work just fine in this recipe.
- Vanilla extract – this is technically optional, but I find it enhances the overall flavor of the bread. An orange extract would be lovely, too.
- Zucchini – obviously not replaceable 😉
- Chocolate chips – you can use your favorite chips, chunks, or chopped chocolate pieces in this recipe. If you like a sweeter bread, go with a semi-sweet chocolate. For something a little healthier and decadent, I recommend a dark chocolate. Of course, if you aren’t dairy-free, milk chocolate will also work (and sweeten the bread quite a bit!).
More Zucchini Recipes
Chocolate Zucchini Bread
- 1 cup (130g) all-purpose flour
- 1/2 cup (40g) natural cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (125g) coconut sugar (see Note 1)
- 1/4 cup (45g) olive oil
- 1/3 cup (80g) almond milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups (275g) finely shredded zucchini
- 1/2 cup (92g) dark chocolate chips (see Note 2)
Dark Chocolate Drizzle
- 1/4 cup (46g) dark chocolate chips (see Note 2)
- 2-3 tsp olive oil (see Note 3)
- Preheat your oven to 350°F and spray a 9x5" loaf pan with olive oil (or other non-stick spray). Line the bottom and two sides of the pan with parchment paper (optional), folding the excess over the sides.
- In a large bowl, add the flour and sift in the cocoa powder. Add the baking soda and salt and whisk until combined; set aside.
- In a small bowl, combine the coconut sugar, olive oil, almond milk, eggs, and vanilla; set aside.
- Finely shred the zucchini (with the skin on) until you have 1 1/2 cups (275g). Place the zucchini shreds on a paper towel or cheesecloth and gently squeeze out and discard the excess juice.
- Return to the two bowls of mixed ingredients and add the liquid ingredients to the dry. Gently stir the ingredients with a large spatula or spoon until nearly combined. Add the zucchini shreds and chocolate chips and mix until no flour pockets remain, breaking up the zucchini as you go along.
- Pour the batter into your prepared loaf pan, smoothing out the top and tapping the loaf pan on the counter to release air bubbles. Bake at 350°F for 45-50 minutes or until a toothpick inserted into the middle of the loaf comes out with a few crumbs.
- Allow the loaf to cool in the pan for 5 minutes. Run a butter knife along the edges of the bread that touch the pan. Then use the parchment paper to lift the loaf up and out of the pan. Transfer to a cooling rack. If you omitted the parchment, turn the loaf out onto your cooling rack and gently turn right side up.
- Once the loaf is nearly cool (45-60 minutes later), make the chocolate drizzle by combining the chocolate chips and oil. Heat in a small, microwave-safe bowl at 15 second intervals, stirring between each, until the chocolate is melted.
- Use a spoon to drizzle the chocolate over the top of the loaf. Slice and enjoy! Store leftovers in an airtight container at room temperature.
Recipe adapted from wyldflour.
- Sugar: any granulated sugar will work in this recipe - white, brown, raw, or unrefined. If measuring in grams, note that the weight will vary depending on the sugar you use.
- Chocolate chips: you can use chips, chunks, or chopped chocolate in this recipe. For a sweeter bread, use semi-sweet or milk chocolate (if you aren't dairy-free). For a decadent, healthier bread, go for a dark chocolate.
- Oil: for the chocolate drizzle, I like to use olive oil or melted coconut oil to thin out the chocolate. You can omit the oil and spread the melted chocolate over the loaf if you prefer.