Double Chocolate Zucchini Loaf
A moist, deeply chocolatey zucchini loaf that balances fudgy cocoa and melty dark chocolate with tender zucchini for a low-sugar, bakery-style treat. This easy one-loaf recipe uses simple pantry staples and a quick prep to produce a dense, fudgy crumb perfect for breakfast, snacks, or dessert. Bake in a 20×10 cm (9×5 in) pan and enjoy warm slices or make ahead and freeze for convenient portions.
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.