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Double Chocolate Zucchini Bread

Double chocolate zucchini bread with a deeply fudgy, almost brownie-like crumb and melted chocolate chips in every slice. Grated, squeezed-dry zucchini keeps this rich chocolate quick bread tender while the chocolate glaze finishes it with a glossy drizzle.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 452
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 cup unsweetened dark cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp espresso powder optional
Wet ingredients
  • 1 cup granulated sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.5 cup buttermilk or Greek yogurt
  • 1 tsp vanilla extract
  • 2 cup zucchini, grated and squeezed dry
Chocolate
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup dark chocolate chips
Chocolate glaze
  • 0.5 cup semi-sweet chocolate chips
  • 2 tbsp cream

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, unsweetened dark cocoa powder, baking soda, salt, and espresso powder together until evenly combined.
Mix wet and zucchini
  1. Beat granulated sugar, eggs, vegetable oil, buttermilk or Greek yogurt, and vanilla extract until smooth and glossy.
  2. Stir in grated and squeezed-dry zucchini until evenly distributed.
Combine and bake
  1. Fold dry ingredients into wet ingredients just until no dry streaks remain.
  2. Fold in semi-sweet chocolate chips and dark chocolate chips so they are suspended throughout the batter.
  3. Pour batter into the greased loaf pan and spread evenly.
  4. Bake at 350°F for 55–65 minutes, until a toothpick comes out with moist crumbs.
Cool and glaze
  1. Cool for 15 minutes in the pan before glazing.
  2. Melt chocolate glaze ingredients together and drizzle over the warm loaf for a glossy top before slicing.

Notes

For the fudgiest texture, squeeze the zucchini very dry so excess moisture doesn’t thin the batter. Store the loaf tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days; freeze slices for up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend and keep the bake time within 55–65 minutes, checking for moist crumbs.