This double chocolate zucchini bread recipe is irresistibly moist and intensely chocolatey. Chocolate zucchini bread is easy to make in one bowl (no mixer required) and will become your favorite way to use up the abundance of summer zucchini!
In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, whisk together melted butter, canola oil, eggs, and vanilla until combined.
Add white and brown sugars and stir until the mixture is smooth.
Add dry ingredients and stir until combined and there are no lumps or pockets of flour.
Gently fold in the grated zucchini and chocolate chips.
Transfer batter to the prepared loaf pan.
Bake on the lower rack in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the loaf pan for at least 1 hour.
After one hour, remove the loaf from loaf pan, releasing the sides with a sharp knife and transfer it to a wire cooling rack to cool completely.
Slice the chocolate zucchini bread and serve slightly warm or room temperature.
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Notes
Ingredient Substitutions
Salted butter. Unsalted butter, vegan butter (like Earth Balance) or coconut oil are all great substituions, however coconut oil will leave the bread with a little coconut flavor.
Canola oil. You can use coconut oil, more butter, or even applesauce in place of the canola oil if you prefer.
Eggs. I imagine an egg replacer would work well in this chocolate zucchini bread recipe, however I have not tried it so I can't say for certain. If you do make an egg-free version, let me know how it turns out in the comments.
Zucchini. There's no substitute for the zucchini (obviously)! Simply shred it and use it in the bread (do not squeeze out the water).
Granulated sugar. regular white granulated sugar and organic cane sugar work well in this recipe.
Light brown sugar. If you want a little more molasses flavor you may use dark brown sugar instead. You can also use coconut sugar.
All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour. I have not tried all-purpose gluten-free flour so if you do report back and let me know how it goes.
Unsweetened cocoa powder. Choose your favorite variety. For extra-dark chocolate zucchini bread use dark cocoa powder.
Cinnamon. The little touch of cinnamon in this chocolate banana bread recipe makes it extra special, you can omit it but I don't recommend it!
Chocolate chips. choose your favorite variety and darkness: milk chocolate, semi-sweet, dark, even white chocolate chips or peanut butter chips can be used to spice things up.
StoreStore in an airtight container in the refrigerator for up to 1 week.FreezeIndividually wrap slices of chocolate zucchini bread in plastic wrap, then freeze in an airtight container in the freezer for up to 2 months. To thaw either remove the bread from the freezer and slowly let it come to room temperature, or warm in the microwave.