Chocolate Zucchini Bread (Double Chocolate, Super Moist)

What Makes This Recipe Work

Cocoa powder plus melted chocolate gives a deep, brownie-like flavor, while squeezing the zucchini dry keeps the loaf from turning gummy. The result slices cleanly and stays moist for days.

Ingredients for Chocolate Zucchini Bread (Double Chocolate, Super Moist)

• 1 1/2 cups (180 g) all-purpose flour
• 1/2 cup (43 g) unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1 tsp ground cinnamon
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs
• 1/2 cup (120 ml) neutral oil
• 1 tsp vanilla extract
• 1 1/2 cups (about 200 g) grated zucchini, squeezed dry - see note
• 3/4 cup (130 g) semisweet chocolate chips, divided

How to Make Chocolate Zucchini Bread (Double Chocolate, Super Moist)

1. Heat the oven to 350 degrees F (175 C). Grease a 9x5 inch loaf pan and line it with parchment, leaving an overhang on the long sides.
2. Grate the zucchini on the large holes of a box grater, then wrap it in a clean kitchen towel and squeeze over the sink until it stops dripping. You want roughly 1 cup of packed, dry shreds.
3. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until evenly blended with no cocoa lumps.
4. Add both sugars, the eggs, oil, and vanilla to the dry ingredients and stir with a spatula until just combined and thick.
5. Fold in the squeezed zucchini and half the chocolate chips. The batter will look stiff at first, then loosen as the zucchini releases its remaining moisture.
6. Scrape the batter into the prepared pan, smooth the top, and scatter the remaining chocolate chips over the surface.
7. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. Tent the loaf with foil after 40 minutes if the top is browning fast.
8. Cool in the pan for 15 minutes, then lift the loaf out by the parchment and cool completely on a rack before slicing. The loaf firms up as it cools, so a slightly soft center is normal.

Tips for the Best Chocolate Zucchini Bread (Double Chocolate, Super Moist)

• Do not skip squeezing the zucchini, or the loaf will be dense and wet in the middle.
• Measure the flour by spooning it into the cup and leveling it, not by scooping straight from the bag.
• A toothpick with a few moist crumbs means the loaf is done; wet batter means it needs another 5 minutes.
• For a fudgier loaf, pull it at 50 minutes and let the residual heat finish the center.

Variations and Substitutions

• Chocolate chip zucchini bread: swap the cocoa for an equal amount of flour and stir in 1 cup chocolate chips for a lighter, blond loaf.
• For a classic version, make the moist zucchini bread recipe without cocoa and frost it if you like.
• Double chocolate: add 1/3 cup dark chocolate chunks to the top for extra pockets of melted chocolate.
• Turn the batter into the zucchini muffins recipe by baking it in a lined muffin tin at 375 degrees F (190 C) for 18 to 22 minutes.

How to Store and Reheat

• Store the cooled loaf wrapped tightly at room temperature for up to 4 days, or refrigerate for up to 1 week.
• Freeze the whole loaf or individual slices wrapped in plastic and foil for up to 3 months; thaw at room temperature or warm a slice for 20 seconds.

Chocolate Zucchini Bread (Double Chocolate, Super Moist) FAQ