Double Chocolate Chunk Zucchini Bread

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!

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.

double chocolate chunk zucchini bread

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.

double chocolate chunk zucchini bread

How to Make Double Chocolate Chunk Zucchini Bread:

This is a simple, fuss-free recipe.

  1. Preheat the oven to 350F. Line a loaf tin with parchment paper. 
  2. In a large mixing bowl, whisk together the non-dairy milk and apple cider vinegar. Let sit for 2 minutes. Add the cooled melted butter and coconut oil, sugars, and vanilla extract. Whisk until combined.
  3. Add the flour, cocoa powder, shredded zucchini, chopped chocolate, baking soda and powder, and salt. Use a wooden spoon or spatula to fold until a thick batter forms. Immediately pour the batter into the prepared loaf pan. As soon as you combine the baking soda with the other ingredients, it will start to activate. You want this leavening reaction to happen in the oven, so get your loaf baking as soon as you can. Optional, sprinkle chopped chocolate over top of the loaf.
  4. Bake for 40-45 minutes until a toothpick inserted comes out clean (a few moist crumbs is ok). Let the bread cool for 15 minutes before removing from the pan and slicing.
  5. Storage: 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.
double chocolate chunk zucchini bread
double chocolate chunk zucchini bread

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 or all melted coconut oil?

Yes, you don’t have to use 50-50, but I enjoy the taste and texture it provides. Feel free to use 1/2 cup melted coconut oil or 1/2 cup melted butter.

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
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: 1 loaf
Author: Taavi Moore
Ingredients
  • ½ cup non-dairy milk
  • 1 tbsp apple cider vinegar
  • ¼ cup melted vegan butter, cooled
  • ¼ cup melted coconut oil
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • cup dutch-processed cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup peeled, shredded zucchini
  • ¾ cup roughly chopped dark chocolate (65-70%)
Instructions
  1. Preheat the oven to 350°F. Line a loaf tin with parchment paper. 

  2. In a large mixing bowl, whisk together the non-dairy milk and apple cider vinegar. Let sit for 2 minutes. Add the cooled melted butter and coconut oil, sugars, and vanilla extract. Whisk until combined. 

  3. Add the flour, cocoa powder, shredded zucchini, chopped chocolate, baking soda and powder, and salt. Use a wooden spoon or spatula to fold until a thick batter forms. Immediately pour the batter into the prepared loaf pan. As soon as you combine the baking soda with the other ingredients, it will start to activate. You want this leavening reaction to happen in the oven, so get your loaf baking as soon as you can. Optional, sprinkle chopped chocolate over top of the loaf. 

  4. Bake for 40-45 minutes until a toothpick inserted comes out clean (a few moist crumbs is ok). 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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