Double Chocolate Chunk Zucchini Bread

Warm up this cozy season with this extra fudgy Double Chocolate Zucchini Bread. Pantry-friendly ingredients, quick and easy to make, and oh so delicious!

Zucchini bread, but 100x better, that’s what this recipe is. This bread is rich from the cocoa powder, fudgy from pools of dark chocolate chunks, and moist from the shredded zucchini. This recipe is great for breakfast, as a mid-day snack, or dessert anytime of day.

I would say this is more like double chocolate zucchini *brownie* bread, but that title is too much of a mouthful 😉

This zucchini bread is ultra fudgy, rich, and oh so decadent. The addition of chopped dark chocolate gives this bread pools of melted goodness and will leave you wanting the whole loaf.

If you want the zucchini taste to stand out a bit more, I suggest reducing the chopped chocolate from 3/4 to 1/3 cup, but I think you can never have too much chocolate.

How to Make Double Chocolate Chunk Zucchini Bread:

This is a simple, fuss-free recipe.

  1. Preheat the oven to 350°F. Line a loaf tin with parchment paper. 
  2. In a large mixing bowl, whisk together the flaxseed meal and 4 tbsp water. Let sit for 2 minutes. Whisk in the vegetable oil, yogurt, vanilla extract, and sugars until creamy.
  3. In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking powder and soda, and salt. Pour dry ingredients into wet and fold in using a spatula or wooden spoon until almost all the flour is gone. Fold in the shredded zucchini and chocolate chips until combined and no flour remains.
  4. Pour batter into prepared loaf pan. (Optional) Sprinkle over some chopped dark chocolate. Bake for 50-60 minutes until a toothpick inserted comes out with a few moist crumbs, but no wet batter. Let the bread cool for 15 minutes before removing from the pan and slicing.
  5. To Store: Wrap loaf tightly in plastic wrap or transfer to an airtight container. Store at room temperature for up to 3 days or at least a week in the fridge. 

Your Double Chocolate Chunk Zucchini Bread Questions Answered:

Can I make this recipe gluten-free?

I have not tested this recipe gluten-free. However, a gluten-free all-purpose flour may work. My favorite is Bob’s Red Mill 1-1.

Can I use all melted butter instead of vegetable oil?

I would not recommend using butter in replace of vegetable oil. Since butter is solid at room temp, using butter will yield a less moist bread. I would recommend any other neutral-flavored oils in replace of vegetable oil, such as avocado oil or grapeseed oil.

What kind of cocoa powder do I use?

My favorite cocoa powder to use while baking is dutch-processed cocoa powder because of the color it provides to the final baked good. However, you’re welcome to use regular.

How do I store the zucchini bread?

Wrap loaf tightly in plastic wrap or transfer to an airtight container. Store at room temperature for up to 3 days or at least a week in the fridge. I have not tried freezing the loaf.

If you’re looking for more sweet breads, you’ll also love this Pumpkin Bread w/ Maple Cream Cheese Frosting, this Candied Pecan Apple Bread, and this Coconut Walnut Banana Bread.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!


5 from 1 vote
Double Chocolate Chunk Zucchini Bread
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Warm up this cozy season with this extra fudgy Double Chocolate Zucchini Bread. One bowl, pantry-friendly ingredients, quick and easy to make, and oh so delicious!

Course: Breakfast, Dessert
Keyword: double chocolate chunk zucchini bread, vegan dessert recipe
Servings: 10 servings
Author: Taavi Moore
Ingredients
  • 2 tbsp flaxseed meal
  • ½ cup (92g) vegetable oil
  • ¼ cup greek yogurt or non-dairy yogurt + 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • ½ cup (102g) granulated sugar
  • ½ cup (108g) packed brown sugar
  • 1 ¼ cup (175g) all-purpose flour
  • cup (33g) dutch-processed cocoa powder
  • 1 tsp espresso powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 80g dark chocolate (60-70%), roughly chopped
  • 1 ½ cups (180g) shredded zucchini
Instructions
  1. Preheat the oven to 350°F. Line a loaf tin with parchment paper. 

  2. In a large mixing bowl, whisk together the flaxseed meal and 4 tbsp water. Let sit for 2 minutes. Whisk in the vegetable oil, yogurt, vanilla extract, and sugars until creamy.

  3. In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking powder and soda, and salt. Pour dry ingredients into wet and fold in using a spatula or wooden spoon until almost all the flour is gone. Fold in the shredded zucchini and chocolate chips until combined and no flour remains.

  4. Pour batter into prepared loaf pan. (Optional) Sprinkle over some chopped dark chocolate. Bake for 50-60 minutes until a toothpick inserted comes out with a few moist crumbs, but no wet batter. Let the bread cool for 15 minutes before removing from the pan and slicing.

  5. To Store: Wrap loaf tightly in plastic wrap or transfer to an airtight container. Store at room temperature for up to 3 days or at least a week in the fridge. 

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1 Comment

  1. July 18, 2018 / 5:04 pm

    Looks delicious! I have yet to find the perfect vegan zucchini bread, but maybe this is the one!

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