Many zucchini breads can be a bit dry or only faintly chocolatey.
This double chocolate zucchini loaf is not that — it’s deeply chocolatey, super moist, and perfect for breakfast or dessert.
Why this loaf works
Zucchini brings moisture without a strong vegetable flavor, which lets chocolate shine while keeping the crumb tender.
Using both cocoa powder and chunks of dark chocolate gives intense chocolate flavor and pockets of melty goodness in every slice.
Ingredients (makes one 9×5-inch / 22×12 cm loaf)
- 300 g finely grated zucchini (about 2 medium) — squeeze lightly if very wet.
- 2 large eggs at room temperature.
- 60 g melted coconut oil or a neutral oil.
- 3–4 tbsp natural sweetener (or 50–70 g sugar / sweetener to taste).
- 35 g Dutch-process cocoa powder (or natural cocoa if preferred).
- 130–150 g whole-grain or oat-based flour (or a gluten-friendly blend).
- 1 tsp baking powder and 1 tsp baking soda.
- Pinch of fine sea salt.
- 75–90 g dark chocolate chunks or chips (min. 70% cocoa recommended).
Quick prep overview
Grate the zucchini and gently press out excess liquid if it seems puddly.
Whisk the eggs and oil, stir in sweetener and grated zucchini, then fold in sifted dry ingredients and chocolate.
Step-by-step method with pro tips
Preheat your oven to 175°C (350°F) and line a 9×5-inch loaf pan with parchment paper.
A properly lined pan makes removing the loaf effortless and keeps the sides from overbrowning.
Grate the zucchini on a medium or fine rasp.
If it releases a lot of moisture, squeeze a little with your hands into a sieve — you want damp, not dripping zucchini.
In a large bowl, whisk the eggs with melted oil until smooth.
Stir in your sweetener until mostly dissolved to help a tender crumb form.
Sift the cocoa, flour, baking powder, baking soda, and salt together.
Sifting prevents lumps and helps the cocoa distribute evenly.
Fold the dry mix into the wet just until combined — overmixing makes the loaf tough.
Then gently stir in the dark chocolate chunks for molten pockets of chocolate.
Pour the batter into the prepared pan and smooth the top with a spatula.
Scatter a few extra chocolate chips on top for an attractive finish and extra melty top.
Bake for 40–50 minutes, checking at 35 minutes; a toothpick should come out with a few moist crumbs but not wet batter.
If the edges brown too quickly, tent with foil for the last 10–15 minutes of baking.
Cool the loaf in the pan for 10 minutes, then lift out and cool on a wire rack before slicing.
Cooling fully helps the crumb set and makes cleaner slices.
Flavor and texture notes
This loaf lands between a bread and a cake — dense, fudgy, and incredibly moist.
The zucchini keeps it tender while the cocoa and dark chocolate deliver a serious chocolate hit.
If you prefer a lighter crumb, swap 25–30 g of whole-grain flour for plain all-purpose flour.
For nuttier texture add 40 g chopped toasted nuts or seeds folded into the batter.
Variations and swaps
To make this gluten-friendly, use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if the blend doesn’t already contain it.
To boost protein, fold in 1–2 scoops chocolate protein powder and reduce flour by the same weight.
For a lower-sugar version, use mashed banana for part of the sweetener or increase dark chocolate proportion while using a low-calorie sweetener.
If you love a swirl, warm 2 tbsp nut butter until pourable and gently ripple on top before baking.
Serving suggestions
Serve slices slightly warm with a smear of nut butter or a dollop of yogurt for contrast.
Pair with coffee or a rich hot chocolate for a truly indulgent snack; try it alongside a homemade beverage like this special iced mocha for a café-style treat.
Storage and freezing
Store cooled slices in an airtight container at room temperature for up to 3 days.
Refrigerate for up to a week, or slice and freeze for up to 3 months, thawing at room temperature or briefly microwaving for a warm slice.
Troubleshooting common issues
If your loaf is gummy in the center, it likely needs more bake time or your pan is smaller than the recipe assumes.
If the top burns before the center sets, tent with foil and lower the temperature by 10–15°C (25–50°F) for a gentler bake.
If your batter looks runny, check your zucchini — some varieties hold less water.
Squeeze excess moisture out next time and consider adding 10–20 g more flour to balance.
Why bakers love zucchini in sweet bakes
Zucchini lends moisture without overpowering flavor, which is ideal for chocolate-based breads.
It also stretches a loaf yield while keeping the texture rich and satisfying.
Looking for more ways to use chocolate in quick bakes?
Try similar crowd-pleasers like hot chocolate brownies for a fudgy bar experience.
If you like loaf cakes, the marble cake banana bread recipe offers a different way to marry fruit and chocolate in a loaf.
FAQ — Double Chocolate Zucchini Loaf
Q: Can I use frozen zucchini?
Yes — thaw and squeeze out excess liquid before measuring to avoid a watery batter.
Q: Can I make this dairy-free?
Absolutely; use dairy-free dark chocolate and your preferred plant-based spread or oil in place of butter.
Q: What’s the best way to grate zucchini quickly?
Use the medium holes on a box grater or a food processor’s grating disc for even results and consistent moisture.
Q: How do I know when the loaf is done?
Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
Q: Can I turn this into muffins?
Yes — bake at 175°C (350°F) for 18–22 minutes in a lined muffin tin and check for doneness early.
Q: Will this work with other vegetables like carrot or pumpkin?
Both carrots and pumpkin can be used, but expect a different texture and sweetness profile; adjust sugar and spices accordingly.
If you try this moist, double chocolate zucchini loaf, you’ll find it’s a simple way to turn pantry staples into something special.
It’s versatile, forgiving, and a reliable recipe to keep in your quick-bake rotation.
Double Chocolate Zucchini Loaf
Ingredients
Wet ingredients & mix-ins
- 300 g zucchini, finely grated about 2 medium; squeeze lightly if very wet
- 2 large eggs at room temperature
- 60 g coconut oil melted (or neutral oil)
- 25 g sweetener use granulated sugar or preferred sweetener
- 75 g dark chocolate chunks or chips minimum 70% cocoa
Dry ingredients
- 30 g Dutch-process cocoa powder
- 130 g whole-grain or oat-based flour or all-purpose flour for a lighter crumb
- 1 tsp baking powder
- 1 tsp baking soda
- pinch fine sea salt
Instructions
Baking instructions
- Preheat the oven to 170°C (338°F) with the fan setting or 175°C (350°F) conventional and line a 20×10 cm (9×5 in) loaf pan with parchment paper.
- Grate the zucchini and squeeze lightly if it releases a lot of liquid so it is damp, not dripping.
- Whisk eggs with melted coconut oil, then stir in the sweetener and grated zucchini until combined.
- Sift cocoa, flour, baking powder, baking soda and salt together to remove lumps.
- Fold dry ingredients into the wet mixture until just combined and stir in chocolate chunks.
- Pour into the prepared pan and bake for 35–40 minutes or until a toothpick comes out with a few moist crumbs.
- If the top browns too quickly, tent with foil for the last 10–15 minutes of baking.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Store cooled slices in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze sliced portions for up to 3 months; thaw at room temperature or warm briefly in the microwave.
- To reduce sugar, substitute some or all of the sweetener with mashed banana or a low-calorie sweetener and use extra-dark chocolate.
- For a lighter crumb, replace 30 g of whole-grain flour with 30 g all-purpose flour.
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