Indulge in irresistible decadence with our death by chocolate zucchini bread recipe. Moist zucchini bread meets the richness of chocolate chips and cocoa powder, creating a heavenly treat that’s a true celebration of chocolatey delight.
If you are a true chocolate fan, then this death by chocolate zucchini bread recipe is made for you!
This isn’t just your ordinary zucchini bread.
It’s the ultimate fusion of flavors where the goodness of cocoa, smoothness of chocolate chips and earthy charm of zucchinis come together to create a baked good that’s the perfect addition to any brunch spread.
Or you can turn it into more of a dessert by serving it with ice cream.
It’s also super easy to put together and can be stored in the freezer for up to 3 months.
So it’s a great make-ahead recipe for any get-together.
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This recipe will make 1 loaf.
Here is your shopping list:
- fresh vegetables – 2 medium zucchinis
- baking supplies – 1½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder
- chocolate – ½ cup unsweetened cocoa powder, 1 cup semi-sweet chocolate chips
- sugar – 1 cup granulated white sugar
- seasoning – ½ teaspoon salt
- flavoring – 1 teaspoon vanilla extract
- dairy – ½ cup (1 stick) butter, ½ cup sour cream
- eggs – 2 large eggs
- coffee (optional) – 1 teaspoon espresso powder. While not absolutely necessary, a little coffee really brings out the chocolate flavor.
- Use measure-for-measure gluten-free flour for a gluten-free version.
- Swap espresso powder for instant coffee granules or omit it entirely.
How to make double chocolate zucchini bread
Take the butter out of the refrigerator a couple of hours ahead of time to give it time to warm to room temperature. This will make it much easier to mix.
Preheat your oven to 350°F (175°C).
Spray a 5″ x 9″ loaf pan with non-stick cooking spray or grease with shortening. You can also line it with parchment paper to make the loaf easier to remove from the pan.
Grate the zucchinis. You’ll need 1½ cups grated zucchini for the recipe.
Then put them on a paper towel and squeeze out as much liquid as possible. This will prevent the chocolate zucchini bread from turning soggy.
Combine the dry ingredients
In a medium bowl, stir together 1½ cups flour, ½ cup cocoa powder, 1 teaspoon baking soda, 1 teaspoon espresso powder (if using), ½ teaspoon baking powder, and ½ teaspoon salt.
Mix the wet ingredients
In a large mixing bowl, beat the 1 cup granulated sugar and ½ cup softened butter with a mixer on medium-high speed until the mixture is fluffy and light in color.
Add the eggs one at a time, beating well after each addition.
Stir in 1 teaspoon vanilla extract.
Make the batter
Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
Mix on medium speed until just combined. You don’t want to beat it too much or the bread will turn out tough.
Gently mix in grated zucchini and ¾ cup chocolate chips with a spoon until evenly distributed in the batter.
Don’t use the mixer for this step as it will pulverize the zucchini, which can cause too much liquid to be released into the batter.
Pour batter into the prepared loaf pan and smooth the top.
Sprinkle remaining ¼ cup chocolate chips on top.
Bake for 55 to 60 minutes, until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes.
Then remove it from the pan and put it on a wire rack to cool completely.
Don’t cut into the bread while it is still hot as the inside will not be completely firm yet.
Once cooled, you can drizzle melted chocolate over the top and sprinkle extra chocolate chips for even more chocolate flavor.
Or spread with your favorite nut butter for added flavor.
I like to serve this decadent chocolate zucchini bread for brunch with a warm cup of coffee.
But you can also transform it into a dessert by adding a scoop of vanilla ice cream.
Zucchini bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
To freeze, wrap it tightly with aluminum foil or plastic wrap and place it in a freezer bag. Then store in the freezer for up to 3 months.
I like to slice the loaf and separate the pieces with parchment paper before putting it in the freezer. That way you can take out individual slices for quick, on-the-go treats.
In any case, make sure that the zucchini bread has cooled completely before wrapping it. Otherwise it will get soggy.
Frequently asked questions
Do you take the skin off zucchini for bread?
No, you don’t need to peel the zucchini. The skin is very soft and adds additional nutrients to the bread.
Why is my zucchini bread soggy in the middle?
The main reasons for soggy zucchini bread are:
- too much liquid from the zucchini. Make sure to squeeze as much of the zucchini liquid out as possible before adding them to the batter. Also, stir them in by hand to prevent more liquid from being released.
- not pre-heating the oven to the correct temperature.
- not cooking it long enough. In this case, you can put it back in the oven for a few minutes.
- cutting it before it has cooled.
How do you store zucchini bread so it doesn’t get soggy?
To prevent zucchini bread from going soggy when you are storing it, make sure it has cooled completely before wrapping it. Otherwise, it will release steam that will cause condensation and make the bread too soft.
Other quick bread recipes you might like
- Easy Old-Fashioned Date Nut Bread
- Classic Banana Nut Bread (With Streusel Topping)
- Apple Cheese Skillet Cornbread
Or browse all of our sweet bread recipes.
Death By Chocolate Zucchini Bread
- parchment paper (optional)
- 5″ x 9″ loaf pan
- measuring cups and spoons
- medium bowl
- mixer and mixing bowl
- paper towel
- wire cooling rack
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp espresso powder or granulated instant coffee optional
- ½ tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup butter softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1½ cups grated zucchini dried with a paper towel but still damp
- 1 cup semi-sweet chocolate chips divided
- Preheat your oven to 350°F.
- Line a 5" x 9" loaf pan with parchment paper. Alternatively, you can spray it with non-stick baking spray or grease with shortening.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the granulated sugar and softened butter with the mixer on medium-high speed until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
- With a spoon, fold in the grated zucchini and ¾ cup chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula (the batter will be thick).
- Sprinkle the remaining ¼ cup of chocolate chips on top.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the loaf from the pan to a wire rack to let cool completely.
- Once the bread has cooled, you can optionally drizzle some melted chocolate over the top for some extra chocolatey goodness. You can also sprinkle some additional chocolate chips on top if desired.
- Slice and serve.
- Freshly harvested zucchini is ideal for zucchini bread, as they are tender and have a milder flavor.
- Adding the espresso powder is completely optional, but it enhances the chocolate flavor without it tasting like coffee.
- To make the recipe gluten free, use measure-for-measure gluten-free flour instead of the all-purpose flour.
- Once the bread has fully cooled, you can wrap it tightly in aluminum foil or plastic wrap, and then place it in a freezer bag. It will last up to 3 months in the freezer.
Nutrition values are estimates only, using online calculators. Please verify using your own data.