Name: Double Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 60 min
Total time: 78 min
Ingredients: 3 cups Flour; 2 tablespoons Flour (For dusting); 1 cup Dutch Process Cocoa Powder; 1 teaspoon Baking Soda; 2 teaspoons Baking Powder; 1 teaspoon Salt; 1 cup Vegetable Oil; 1/2 cup Sour Cream (*See note for optional substitution); 4 Large Eggs; 1 1/2 teaspoons Vanilla Extract; 2 cups Sugar; 4 cups Zucchini (Very finely grated, about 3-4 zucchinis); 2 cups Mini Semi Sweet Chocolate Chips (Divided; reserve a few for topping)

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Moist, tender, and rich with deep chocolate flavor, this double chocolate zucchini bread bridges the gap between indulgence and nourishment. It’s a satisfying bake that leans into the decadence of chocolate while sneaking in a generous helping of shredded zucchini for texture and subtle moisture. You’d never guess there are vegetables tucked inside—this loaf is more dessert than health food, and it knows it. Whether you’re slicing it up for breakfast, packing it into lunchboxes, or enjoying it warm with coffee, this recipe delivers on both flavor and comfort.

The Secret Workhorse: Zucchini

While zucchini may not sound like an obvious choice for a chocolate treat, it works behind the scenes to create a perfectly soft, almost fudge-like crumb. Finely grated, it melts into the batter, disappearing from sight but leaving behind a delicate moisture that keeps the bread fresh for days. There’s no need to squeeze it dry—this isn’t about wringing out excess water. Here, the zucchini is the unsung hero that makes each bite as tender as the last.

Key Ingredients and Why They Matter

Dutch Process Cocoa Powder: This type of cocoa has been alkalized to reduce acidity, yielding a smoother, more intense chocolate flavor. It’s responsible for the deep, dark hue and the slightly mellow taste in each slice.
Mini Semi-Sweet Chocolate Chips: These bring bursts of melty chocolate throughout the bread. Using mini chips means more even distribution, ensuring you hit chocolate in almost every bite. A handful reserved for the top gives each loaf a bakery-style finish.
Vegetable Oil and Sour Cream: This duo creates a rich, moist crumb. While oil keeps the bread soft over time, sour cream adds a subtle tang and helps create a tender interior.
Four Cups of Zucchini: Yes, four. It may seem like a lot, but this is where the magic happens. Make sure it’s finely grated—this isn’t the time for thick shreds. You want it to disappear seamlessly into the batter.
Four Large Eggs and Vanilla: These help bind everything together while enhancing the overall flavor. The eggs also add structure, making sure your bread holds up well to slicing.

How to Make It — Step by Step

1. Prep Your Dry Ingredients

In a large bowl, whisk together the flour, Dutch cocoa, baking soda, baking powder, and salt. This ensures everything is evenly distributed and helps prevent overmixing later. You’re aiming for a uniform, chocolatey base.

2. Mix the Wet Ingredients

In a separate bowl, combine the oil, sour cream, eggs, vanilla, and sugar. Whisk until the mixture is smooth and slightly glossy. This will help incorporate air and set the foundation for a light, yet rich, texture.

3. Add the Zucchini

Fold the finely grated zucchini into the wet mixture. No need to drain or dry it first—its moisture is key to the recipe. At this point, the batter will look loose, but the dry ingredients will bring it together.

4. Combine Wet and Dry

Pour the wet mixture into the bowl with your dry ingredients. Add ¾ cup of the mini chocolate chips (save the rest for topping). Use a rubber spatula to fold everything together gently. Stop mixing as soon as there are no dry patches—overmixing can make the bread tough.

5. Prepare Your Pans

Preheat your oven to 350°F. Lightly grease three 8×5-inch loaf pans (or adjust depending on your pan sizes). Fill each pan just over halfway. Sprinkle the tops with the remaining chocolate chips.

6. Bake

Bake for 50–60 minutes. Start checking around the 50-minute mark. The tops should spring back lightly when touched, and a toothpick inserted in the center should come out mostly clean—moist crumbs are okay; wet batter is not.

7. Cool Gradually

Once baked, turn off the oven and crack the door open. Let the loaves rest for 2–3 minutes in the oven to prevent sudden temperature changes (which can cause sinking). Then move them to a wire rack to cool completely.

Serving Suggestions

This bread is best enjoyed slightly warm with a smear of salted butter or a spoonful of mascarpone. For a dessert spin, serve slices with a scoop of vanilla ice cream or a drizzle of warm ganache.

Storage and Leftovers

Once completely cool, wrap the loaves tightly in plastic wrap or foil. They’ll stay fresh at room temperature for 3–4 days. For longer storage, freeze whole loaves or individual slices. Wrap them well and store in a freezer bag—they’ll keep for up to 3 months.

To reheat, warm a slice in the microwave for 15–20 seconds. It’ll taste like it just came out of the oven.

Recipe Notes & Customizations

Sour Cream Substitution: Greek yogurt (full-fat) can replace sour cream if needed. It provides a similar texture and tang.
Zucchini Tip: No need to peel the zucchini. The skin is thin enough to blend in, and it adds a bit of color and nutrition.
Pan Sizes: If you’re using smaller loaf pans, check for doneness around the 40-minute mark to prevent overbaking.

This double chocolate zucchini bread hits the sweet spot between indulgent and comforting. It’s simple enough for weekday baking but rich enough to share at a weekend brunch. Keep it in your back pocket for when you want to impress with minimal fuss.