This Double Chocolate Zucchini Bread is rich, moist, and filled with chocolate chips, with two full cups of freshly grated zucchini tucked into the batter. It has plenty of chocolate flavor without being overly sweet, making it just as welcome with a morning cup of coffee as it is for dessert.

Bake the batter as two loaves to slice and share, or make zucchini muffins for an easy grab-and-go breakfast or snack. And although you can see an occasional green fleck, the zucchini mostly melts right into the bread, adding moisture without giving it a noticeable vegetable flavor.

{If you enjoy homemade quick breads, you may also want to try my Blue Ribbon Banana Bread or Homemade Pumpkin Bread.}

A Favorite Summer Quick Bread

Zucchini bread is one of those old-fashioned homemade treats I remember from childhood. Every summer, my mom baked loaf after loaf of it, and I was always happy to see a thick slice waiting for me in the kitchen.

Of course, now I understand why she made so much. Once zucchini season gets going, there always seems to be one more zucchini sitting on the counter. Turning some of them into bread is a delicious way to use them up, and adding plenty of chocolate makes it even better.

This version has both cocoa powder and chocolate chips, so it is rich, moist, and very chocolatey, with a little bit of garden goodness tucked inside. The recipe makes two loaves, which means you can enjoy one now and share or freeze the other for later.

❤️ Why It’s a Keeper

A delicious way to use zucchini: This is especially handy in late summer when the garden seems to produce zucchini faster than anyone can eat it.
Rich and chocolatey: Cocoa powder and chocolate chips give this bread a double dose of chocolate.
Moist and tender: Fresh zucchini keeps the crumb soft without making the bread taste like squash.
Makes two loaves: Keep one loaf for your family and freeze or share the other.
Freezer-friendly: It freezes beautifully, either as a whole loaf or in individual slices.
Versatile: Serve it for breakfast, tuck it into a lunchbox, or enjoy a slice as a simple dessert.

Double Chocolate Zucchini Bread and Muffins

🌿 Ingredient Notes

Zucchini: There is no need to peel the zucchini before grating it. Use the regular-sized holes of a box grater, and measure it after grating. Unless the zucchini is especially watery, you do not need to squeeze it completely dry.
Cocoa powder: Use unsweetened cocoa powder for the deep chocolate flavor. You can also dust the greased loaf pans with cocoa instead of flour to avoid pale floury patches on the outside of the loaves.
Chocolate chips: Semisweet chocolate chips give the bread a nice balance of sweetness, but milk chocolate or dark chocolate chips will work, too.
Oil: A mild, neutral-flavored oil keeps the bread moist without competing with the chocolate. Vegetable, sunflower, or avocado oil are all good choices.
Cinnamon: A small amount adds warmth and helps deepen the chocolate flavor without making the bread taste strongly of cinnamon.
Eggs: Letting the eggs come closer to room temperature helps them blend more smoothly into the batter.

How to Make Double Chocolate Zucchini Bread

(See the printable recipe card below for the exact ingredient amounts, temperatures, and baking times.)

Begin by greasing two loaf pans (or a 12-cup muffin tin) and dusting them lightly with cocoa powder. This helps the loaves release from the pans without leaving a pale flour coating on the dark chocolate crust. (You can check out my favorite bread pans here (Affiliate Link))
In a large bowl, combine the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, salt, and cinnamon. Stir in the chocolate chips.
In a separate bowl, whisk together the eggs, oil, and vanilla. Fold in the grated zucchini.
Add the dry ingredients to the wet ingredients and gently mix just until no large streaks of dry flour remain. The batter will be thick. Divide it evenly between the prepared pans, spreading it into the corners.
Bake until the loaves are set, and a toothpick inserted near the center comes out without wet batter (a few crumbs are fine). Allow the bread to cool in the pans briefly before transferring it to a wire rack.

Tips for the Best Chocolate Zucchini Bread

Don’t Overmix the Batter

Mix only until the wet and dry ingredients are combined. A few small lumps are perfectly fine. Mixing too long can make quick bread dense or tough.

Use Fresh Baking Powder and Baking Soda

Because this is a thick batter, fresh leavening is important. If your baking powder or baking soda has been sitting in the pantry for a very long time, it may not give the loaves the lift they need.

Divide the Batter Evenly

Try to put an equal amount of batter into each pan so the loaves bake at the same rate. A kitchen scale makes this easy, but alternating spoonfuls between the pans works, too.

Don’t Overbake

Chocolate bread can be tricky to judge by color alone, so begin checking near the lower end of the baking time. A tester inserted into the center should have no wet batter, although a few moist crumbs are fine.

Let It Cool Before Slicing

The bread continues to set as it cools. Cutting it while it is piping hot can make the center crumble or seem underdone. For the neatest slices, let the loaf cool completely.

❓A Few Common Questions

Can I Make Chocolate Zucchini Muffins Instead?

Yes. Divide the batter among greased or paper-lined muffin cups and bake until the tops spring back lightly and a toothpick inserted in the center comes out without wet batter.

Because muffins bake much faster than loaves, begin checking them early. Allow them to cool in the pan for about 5 minutes before transferring them to a rack.

Do I Need to Peel the Zucchini Before Making Zucchini Bread?

Usually, no. The peel softens as the bread bakes and is barely noticeable in the finished loaf. Leaving it on also saves time and adds a little color.

If you are using a very large, mature zucchini with tough skin and oversized seeds, peel it and scoop out the seedy center before grating.

Should I Squeeze the Liquid from the Zucchini?

For most fresh zucchini, no. The natural moisture is part of what makes this bread tender.

If your grated zucchini is visibly dripping or has released a large puddle of water, blot it lightly or give it one gentle squeeze. Avoid wringing it completely dry.

Can I Add Nuts?

Yes. Chopped walnuts or pecans would be delicious in this bread. Fold them into the batter along with the chocolate chips. Or swap out the chips for nuts.

🫙How to Store Chocolate Zucchini Bread

Once completely cool, store the bread in an airtight container or wrap it well. It will keep at room temperature for about 2–3 days.

For longer storage, refrigerate it for up to about a week. Bring refrigerated slices to room temperature before serving, or warm them briefly in the microwave.

❆ How to Freeze It

Chocolate zucchini bread freezes very well. Wrap a completely cooled loaf tightly, then place it in a freezer-safe bag or container.

You can also freeze individual slices. Place a small piece of parchment between the slices so you can remove only what you need.

Freeze for up to 3 months for the best quality. Thaw a whole loaf overnight in the refrigerator or thaw individual slices at room temperature.

🥣 Serving Ideas

This bread is delicious all by itself, but you can also serve it:

Warmed slightly with a pat of butter
Spread with peanut butter
Alongside fresh berries
With coffee or a cold glass of milk
Topped with a spoonful of whipped cream for dessert

Illustration of double chocolate zucchini bread

A Little Note From My Kitchen

Let the Batter Be a Little Rustic

Quick-bread batter should look thick and a little rustic, so don’t be tempted to keep stirring until it becomes perfectly smooth. Once the dry flour disappears, the batter is ready for the pans. Because zucchini can vary in moisture, use the look of the batter as your guide—it should be thick enough to spoon into the pans, but it shouldn’t look dry or crumbly.

🏡 Before You Go

If you make this Double Chocolate Zucchini Bread, I’d love for you to leave a rating and let me know how it turned out. Did you bake it as loaves or muffins?

And don’t forget to save one loaf for the freezer. Come late fall, finding homemade chocolate zucchini bread tucked away for breakfast feels like a small gift from your summer garden.

If you try this recipe for double chocolate zucchini bread, I’d love to hear how it turned out for you! Share your thoughts in the comments below, and don’t forget to rate the recipe. It helps others discover it too! Be sure to follow me on Facebook, Pinterest, and Instagram for more homemade recipes!

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