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Best Double Chocolate Zucchini Bread: Easy One-Bowl Recipe

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This incredibly moist and fudgy double chocolate zucchini bread is a one-bowl wonder. It’s the perfect way to use up summer zucchini, and it’s so rich and chocolatey that no one will ever guess there’s a vegetable hiding inside.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (about 1 medium zucchini) shredded zucchini, gently packed (do not squeeze dry)
  • 1 cup (175g) chocolate chips (mix of semi-sweet and dark), divided

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper, leaving an overhang on the two long sides.
  2. Wash the zucchini and trim off the ends. Using a box grater, shred the zucchini. You should have about 1 ½ cups, gently packed. Do not squeeze or drain the zucchini.
  3. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until no lumps remain. Set aside.
  4. In a separate large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth and well combined.
  5. Fold the shredded zucchini into the wet ingredients using a rubber spatula.
  6. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together with a rubber spatula until just combined. Do not overmix; a few streaks of flour are fine.
  7. Fold in ¾ cup of the chocolate chips, reserving the remaining ¼ cup for the top.
  8. Pour the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the reserved ¼ cup of chocolate chips over the top.
  9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. If the top is browning too quickly, tent the pan loosely with aluminum foil after 40 minutes.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper handles, lift the bread out of the pan and transfer it to the wire rack to cool completely. Do not slice the bread until it is completely cool.

Notes

Do NOT squeeze the moisture out of the zucchini; it is key to a moist loaf. Ensure eggs and buttermilk are at room temperature for best results. If using a dark, non-stick loaf pan, reduce oven temperature by 25°F. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a dairy-free version, use dairy-free buttermilk substitute and dairy-free chocolate chips. Store in an airtight container at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

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