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Double Chocolate Zucchini Bread

Double chocolate zucchini bread with a dark, almost brownie-like crumb and melted chocolate chips in every slice. This ultra chocolate zucchini loaf bakes up moist and fudgy, then gets a quick drizzle glaze while warm.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 cup unsweetened dark cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp espresso powder optional, deepens chocolate
Wet ingredients
  • 1 cup granulated sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.5 cup buttermilk or Greek yogurt
  • 1 tsp vanilla extract
  • 2 cup zucchini, grated and squeezed dry
Chocolate
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup dark chocolate chips
Chocolate Glaze
  • 0.5 cup semi-sweet chocolate chips
  • 2 tbsp cream

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, unsweetened dark cocoa powder, baking soda, salt, and espresso powder together in a bowl.
  3. Beat granulated sugar, eggs, vegetable oil, buttermilk or Greek yogurt, and vanilla extract until smooth.
  4. Stir in zucchini, grated and squeezed dry until the batter looks evenly combined.
  5. Fold the dry mixture into the wet mixture just until no dry streaks remain.
  6. Fold in both semi-sweet chocolate chips and dark chocolate chips.
  7. Pour the batter into the loaf pan and bake at 350°F for 55–65 minutes, until a toothpick comes out with moist crumbs.
Cool and glaze
  1. Cool the loaf for 15 minutes in the pan.
  2. Melt the chocolate glaze ingredients—semi-sweet chocolate chips and cream—until smooth.
  3. Drizzle the glaze over the warm loaf before slicing.

Notes

For the fudgy crumb, squeeze the grated zucchini until it’s fairly dry so the loaf doesn’t turn gummy. Store covered at room temperature for 2–3 days or refrigerate up to 5 days; freeze slices up to 2 months. To make this more dairy-friendly, use Greek yogurt or plant-based yogurt in place of buttermilk.