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Best Double Chocolate Zucchini Bread (Kid-Approved)

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This double chocolate zucchini bread is incredibly moist, fudgy, and rich, with a deep chocolate flavor that hides the zucchini completely. It’s a kid-approved treat that comes together quickly with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado oil work too)
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (about 1 medium zucchini) grated and gently squeezed zucchini
  • 1 cup (175g) semi-sweet chocolate chips (plus 2 tablespoons for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the sides.
  2. Grate zucchini using the large holes of a box grater. Place in a clean kitchen towel or paper towels and squeeze out as much liquid as possible. Set aside.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  4. In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and glossy.
  5. Stir the squeezed zucchini into the wet mixture.
  6. Add dry ingredients to wet mixture. Fold gently with a rubber spatula until just combined (a few lumps are okay). Do not overmix.
  7. Reserve 2 tablespoons of chocolate chips for topping. Gently fold the remaining chocolate chips into the batter.
  8. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips on top.
  9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
  10. Let bread cool in pan for 10 minutes, then lift out using parchment paper and transfer to a cooling rack. Cool completely before slicing.

Notes

Don’t skip squeezing the zucchini—excess water makes the bread soggy. Grate zucchini finely so it disappears into the batter. Use room temperature eggs. Measure flour correctly by spooning into cup and leveling off. Check for doneness at 50 minutes; tent with foil if browning too quickly. Let cool completely before slicing for best texture.

Nutrition

Keywords: double chocolate zucchini bread, chocolate zucchini bread, zucchini bread, kid-friendly, easy, moist, fudgy, vegetable bread, chocolate chip

Find it online: https://eliplate.com/best-double-chocolate-zucchini-bread-kid-approved/