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Double Chocolate Zucchini Bread

Double chocolate zucchini bread with a deep, almost brownie-like crumb and melted chocolate chips throughout. This fudgy zucchini loaf bakes until a toothpick shows moist crumbs, then gets a quick semi-sweet chocolate glaze drizzle.
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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
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 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and mix
  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 until evenly combined.
  3. Beat granulated sugar, eggs, vegetable oil, buttermilk or Greek yogurt, and vanilla extract until smooth.
  4. Stir in the grated squeezed zucchini until the batter looks evenly streaked.
  5. Fold the dry ingredients into the wet ingredients just until no dry flour remains.
  6. Fold in the semi-sweet chocolate chips and dark chocolate chips so they’re suspended throughout the batter.
Bake and glaze
  1. Pour the batter into the greased loaf pan and bake at 350°F for 55–65 minutes, until a toothpick comes out with moist crumbs.
  2. Cool the loaf for 15 minutes in the pan.
  3. Melt the glaze ingredients together (semi-sweet chocolate chips and cream).
  4. Drizzle the warm glaze over the loaf, then slice once the glaze is set enough to hold.

Notes

Key pro tip: squeeze the grated zucchini very dry so the crumb stays fudgy rather than gummy. Store the loaf covered at room temperature for up to 3 days, or refrigerate up to 5 days; freeze slices for up to 2 months. For a dairy-light option, use Greek yogurt made from lactose-free milk or substitute buttermilk with lactose-free buttermilk while keeping texture similar.