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Best Fudgy Double Chocolate Zucchini Bread Recipe

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This fudgy double chocolate zucchini bread is rich, moist, and packed with chocolate in every slice. It’s an easy, quick bread that uses simple ingredients and is perfect for using up summer zucchini.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 ½ cups (about 1 medium zucchini) grated and gently squeezed zucchini
  • 1 cup (175g) semi-sweet chocolate chips
  • Optional: ¼ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. Lightly grease the ends.
  2. Grate the zucchini. Wash your zucchini and trim off the ends. Grate it using the large holes of a box grater. You should get about 1 ½ cups. Place the grated zucchini in a clean kitchen towel or paper towels and gently squeeze—just once or twice. You want to remove some excess moisture, but not all of it. That remaining moisture is what makes the bread fudgy.
  3. Mix the dry ingredients. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps in the cocoa powder. Set aside.
  4. Mix the wet ingredients. In a medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and slightly thickened, about 1 minute.
  5. Combine wet and dry. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently. Stop as soon as you no longer see streaks of flour. Do not over-mix—this is crucial. Over-mixing will make the bread tough instead of tender.
  6. Fold in the zucchini and chocolate chips. Add the grated zucchini and ¾ cup of the chocolate chips to the batter. Fold gently until evenly distributed. The batter will be thick and slightly lumpy—that’s perfect.
  7. Transfer to the pan. Scrape the batter into the prepared loaf pan. Spread it evenly with the spatula. Sprinkle the remaining ¼ cup of chocolate chips on top for a beautiful, melty crust.
  8. Bake. Place the pan in the preheated oven and bake for 50 to 60 minutes. The bread is done when a toothpick inserted into the center comes out with a few moist crumbs attached—not wet batter. If the top is browning too quickly after 40 minutes, tent it loosely with aluminum foil.
  9. Cool. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment paper and let it cool completely on the rack. This step is hard to wait through, but it’s worth it. Slicing too early will make the bread crumble.

Notes

Don’t squeeze the zucchini dry—a little moisture is key to the fudgy texture. Use room temperature eggs to avoid lumpy batter. Check for doneness at the 50-minute mark; a toothpick with a few moist crumbs is perfect. Let the bread cool completely before slicing to prevent crumbling. For a gluten-free version, use a 1:1 gluten-free baking blend. For a dairy-free option, use dairy-free chocolate chips.

Nutrition

Keywords: zucchini bread, chocolate zucchini bread, fudgy zucchini bread, double chocolate zucchini bread, quick bread, summer dessert, easy baking

Find it online: https://freshforkful.com/best-fudgy-double-chocolate-zucchini-bread-recipe/