Double Chocolate Zucchini Bread – wait, zucchini? Yep, and you’d never guess it! This ultra-moist, rich, and fudgy loaf tastes like pure chocolate decadence in disguise. Made with cocoa powder and chocolate chips, it’s secretly packed with veggies but tastes just like your favorite chocolate cake. Dessert for breakfast? We’re not judging.
You’ll see a lot of chocolate zucchini bread recipes out there calling for yoghurt, oil, and even an arm workout to squeeze water out of your grated zucchini. Honestly? That always stressed me out – how much is too much? Are we talking gentle blot or full-on towel wringing? The good news: you can forget all that here. My version skips the messy prep, and turns out incredibly soft, rich, and perfectly moist every single time.
The secret is in the zucchini itself. It melts right into the batter, adding the perfect amount of natural moisture without making things gummy – and the best part is, you won’t taste it at all. No green bits, no veggie flavour, just deep, chocolatey bliss in every bite. It’s the kind of loaf that tastes like a decadent dessert but still sneaks in a little something wholesome. Win-win.
So now that you’re officially on board with team no-squeeze zucchini, let’s talk about what goes into this incredibly delicious loaf. You don’t need anything fancy – just a few pantry staples, a few zucchinis, and a generous handful (or two) of chocolate chips. Everything mixes up in one bowl, no mixer required, and the result is a bakery-style bread that’s rich, fudgy, and guaranteed to disappear fast.
What You’ll Need to Make Double Chocolate Zucchini Bread
Here’s what goes into this decadent Double Chocolate Zucchini Bread, with a few notes to help you get perfect results every time.
- Zucchini: Grating it using a box grater is the easiest way to go, and skip the squeezing, seriously. The natural moisture in the zucchini keeps your bread perfectly soft and tender, without needing oil or yoghurt.
- Cocoa powder: Unsweetened cocoa creates that signature double chocolate flavour base – dark, bold, and irresistible.
- Dark chocolate: I chop up a bar for big, melty pockets of chocolate in every bite. Chocolate chips work too if that’s what you’ve got.
- Butter: Melted butter gives this loaf that deep, buttery richness and a soft, cake-like texture.
- Granulated sugar: Just the right amount for sweetness without overpowering the chocolate.
- Eggs: Two large eggs help the bread rise beautifully and give it that fudgy, moist crumb.
- Self-raising flour: The secret shortcut! It already has leavening mixed in, keeping this recipe easy, reliable, and perfectly fluffy every time.
- Vanilla: Adds an additional depth of flavour. If you don’t like vanilla, simply omit it.
- A pinch of salt: Optional, but I love how it deepens the chocolate flavour.
That’s it! Nothing fancy, nothing fussy. Just a few everyday ingredients that transform into a loaf so rich and chocolatey, no one will ever guess it’s got a vegetable inside.
How to Make Double Chocolate Zucchini Bread
This is a one-bowl recipe that’s easier than it looks. You just need a whisk, a wooden spoon, and a few simple steps, then your oven does the rest.
Steps 1-2: Prep and preheat
Preheat your oven to 180°C (350°F) or 160°C (325ºF) fan, and grease and line your loaf pan.
Pro tip: Grate your zucchini and skip the squeezing — that natural moisture is what makes the bread so soft and fudgy.
Steps 3-4: Make the batter
In a large bowl, whisk together the self-raising flour, cocoa, and a pinch of salt.
Make a well in the centre, add eggs, sugar, melted butter, and vanilla, and whisk until the flour is just incorporated.
Step 5-6: Add the zucchini and mix well
Time for the fun part! Gently fold in the grated zucchini with a wooden spoon. The batter will loosen slightly as you mix, transforming into a thick, spreadable batter.
Step 7-8: Add the chocolate and bake
Fold in the chopped dark chocolate chunks and pour the batter into your prepared pan. Bake for 45-50 minutes, checking from the 40-minute mark. A skewer should come out with moist crumbs (no wet batter). Let it cool in the pan for 10 minutes, then transfer to a rack. Slice warm for gooey chocolate bits, or let it cool completely for clean, fudgy slices.
Double Chocolate Zucchini Bread FAQ
Can you taste the zucchini in this bread?
No, you can’t taste the zucchini at all. It blends right into the batter, adding moisture and softness without any vegetable flavour. The result is a rich, fudgy loaf that tastes just like chocolate cake, not like zucchini.
Do you need to squeeze zucchini for zucchini bread?
Not for this recipe! There’s no need to squeeze the zucchini – the natural moisture helps keep the bread perfectly tender and fudgy. Skipping that step also makes this Double Chocolate Zucchini Bread easier and faster to prepare.
Can you use oil instead of butter?
Butter gives this bread its rich, cake-like texture and deep flavour, but yes, you can swap in the same amount of neutral oil (like vegetable or canola) if that’s what you have on hand.
What cocoa powder is best for double chocolate zucchini bread?
Unsweetened natural cocoa powder works beautifully and gives a balanced chocolate flavour. Dutch-process cocoa will make the loaf darker and a little more intense, either one works!
Can you freeze double chocolate zucchini bread?
Absolutely! Let it cool completely, then wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm slices gently in the microwave before serving.
Double Chocolate Zucchini Bread
Ingredients
- 4 zucchini (418g total weight), grated
- 2 cups (240g) self raising flour
- ½ cup (40g) cocoa powder
- ½ tsp salt
- 2 large eggs
- 1 ½ cups (300g) granulated sugar
- ½ cup (120g) unsalted butter, melted
- 1 tsp vanilla
- 250 grams dark chocolate, chopped, reserve 50g for the top of the loaf
Instructions
- Preheat your oven to 180°C (350°F) or 160°C (325°F) fan forced. Grease and line a loaf pan.
- In a large bowl, whisk together self-raising flour, cocoa, and salt.
- Make a well in the centre, and add eggs and sugar. Whisk briefly without incorporating the dry ingredients, then add melted butter and vanilla.
- Whisk the wet ingredients well, then fully incorporate the dry ingredients into the wet centre and stir with a wooden spoon until flour is just incorporated. At this point the batter will be quite thick.
- Add the grated zucchini and 200g of the chopped chocolate and stir to mix through. The batter will loosen slowly as you stir.
- Scrape batter into the prepared loaf pan and top with the reserved 50g of chopped chocolate.
- Bake 45-55 minutes. You can begin checking on it at the 40 minute mark for doneness by inserting skewer into the middle to check for moist crumbs (if a thick batter appears on the skewer, it is not yet fully baked).
- Remove from the oven and stand in loaf pan for 15 minutes. Flip onto a cooling rack for a further 10 minutes before slicing, or serve it at room temperature.
Notes
- No need to peel the zucchini. If you don't want to see any bits of skin whatsoever, you can use the fine side of the grater for even smaller zucchini pieces.
- You can substitute chopped chocolate with an equivalent amount of chocolate chips.
- Melted butter can be substituted with neutral oil if that's what you have on hand.
More Delicious Loaves To Try
If you love rich, chocolatey loaves and cozy home bakes, try my Double Chocolate Banana Bread – it’s just as fudgy, decadent, and easy to make.
For another spin on chocolate and veggies, try Jenna’s Chocolate Chip Zucchini Bread from Butternut Bakery – soft, studded with melty chocolate chips, and beautifully simple. Or, if you’re in the mood for something vibrant and plant-based, the Vegan Beetroot Chocolate Cake from Lazy Cat Kitchen is earthy, rich, and absolutely stunning.
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