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–+ servings
Fudgy Double Chocolate Zucchini Bread with melted chocolate chips

Double Chocolate Zucchini Bread

This fudgy, moist chocolate zucchini bread is packed with rich cocoa, melty chocolate chips, and a sneaky dose of veggies. Perfect for breakfast, dessert, or anytime snacking!
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Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients
  

  • 1 cup all-purpose flour
  • ½ cup Dutch-process cocoa powder or unsweetened cocoa
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 2 large eggs at room temperature
  • ¼ cup unsalted butter melted and slightly cooled
  • ¼ cup canola vegetable, or melted coconut oil
  • ¾ cup packed light brown sugar
  • 1 tsp pure vanilla extract
  • 1½ cups packed shredded zucchini do not squeeze dry
  • 1 cup semisweet chocolate chips divided

Instructions
 

  • Preheat oven to 350°F and grease a 9x5-inch loaf pan.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In a large bowl, mix the eggs, melted butter, oil, brown sugar, and vanilla until smooth.
  • Add the dry ingredients to the wet ingredients and stir until just combined.
  • Fold in the shredded zucchini and ¾ cup of chocolate chips.
  • Pour the batter into the prepared pan and sprinkle the remaining chocolate chips on top.
  • Bake for 50–60 minutes, or until a toothpick inserted comes out with moist crumbs.
  • Let cool in the pan for 15 minutes, then transfer to a rack to cool fully before slicing.

Notes

To make this gluten-free, swap the flour with a quality gluten-free blend containing xanthan gum. Ensure your cocoa powder and chocolate chips are certified gluten-free.
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