![- 1 ½ cups grated zucchini (approx. 1 medium zucchini, packed) - 1 cup all-purpose flour - 1 cup whole wheat flour - ½ cup unsweetened cocoa powder - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ⅓ cup vegetable oil (or melted coconut oil) - ¾ cup packed brown sugar - ½ cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1 cup semi-sweet chocolate chips (plus extra for garnish) The stars of this recipe are zucchini and chocolate. Zucchini adds moisture and softness. It also sneaks in some veggies. The cocoa powder brings rich chocolate flavor. I use both all-purpose and whole wheat flour for balance. Whole wheat gives a nutty taste and more fiber. The sugars in the recipe create sweetness and a lovely texture. Brown sugar adds depth and moisture, while granulated sugar adds lightness. Eggs bind everything together, giving structure. The baking soda and baking powder help the bread rise, creating a soft crumb. If you need a gluten-free option, swap the flours for a gluten-free blend. For a dairy-free version, use coconut oil instead of vegetable oil. You can also replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. This works well in baking. Always check your chocolate chips. Some brands are dairy-free. You can also use dark chocolate for a richer flavor. If you want less sugar, reduce the granulated sugar by a bit. Adjusting ingredients keeps this recipe delicious while meeting your needs. For the full recipe, check my detailed guide. Start by preheating your oven to 350°F (175°C). This step ensures even cooking. Grease a 9x5-inch loaf pan with cooking spray. You can also line it with parchment paper for easy removal later. Next, take your grated zucchini and mix it with a pinch of salt in a medium bowl. Let it sit for about 10 minutes. This helps draw out extra moisture. After resting, squeeze the zucchini in a clean kitchen towel to remove more moisture. This keeps your bread from becoming too soggy. In a large bowl, combine the all-purpose flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Whisk them together until they are mixed well. In a separate bowl, whisk the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Make sure this mixture is smooth and even. Pour the wet ingredients into the bowl with dry ingredients. Stir gently until just combined. Be careful not to overmix. This can change the texture of your bread. Now, fold in the grated zucchini and chocolate chips, ensuring they are spread evenly in the batter. Transfer the batter into your prepared loaf pan. Use a spatula to smooth the top. Add a few more chocolate chips on top for extra sweetness. Place the pan in the preheated oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean with a few moist crumbs. Once baked, allow the bread to cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. You can find the Full Recipe for more details on this delicious treat. To make the best double chocolate chip zucchini bread, start with fresh zucchini. Grate it well and remove extra moisture. This step keeps your bread soft. Don't skip the resting time after salting the zucchini. It helps draw out moisture. Use a mix of all-purpose and whole wheat flour for depth. The cocoa powder adds rich flavor, so be generous. If your bread is too dry, you may have overbaked it. A toothpick should come out with a few moist crumbs. If your bread sinks in the middle, you might have added too much liquid or not mixed enough. Always fold ingredients gently to keep air in the batter. Want more flavor? Add a teaspoon of espresso powder for a deeper chocolate taste. You can also mix in nuts or coconut for added crunch. If you love spices, try adding a pinch of nutmeg or ginger. For a richer texture, swap half the oil for applesauce. This change keeps your bread moist and lowers fat. For the full recipe, visit [Full Recipe]. {{image_4}} You can change the flavor of your Double Chocolate Chip Zucchini Bread by adding spices. Try a pinch of nutmeg for warmth. A splash of espresso powder can boost the chocolate flavor too. You might want to swap in some orange zest for a citrus twist. This small change can brighten the bread and add freshness. If you want to make this recipe gluten-free, a few swaps can help. Use a gluten-free flour blend in place of all-purpose flour. Make sure the blend contains xanthan gum to help with texture. Almond flour also works well, but you may need to adjust the liquid in the recipe. Get creative with mix-ins! Chopped nuts, like walnuts or pecans, add crunch. Dried fruits, such as cranberries or cherries, can give a sweet burst. You could also use white chocolate chips for a different sweet note. For toppings, consider drizzling melted chocolate over the cooled bread or adding a sprinkle of sea salt. These options make each slice even more special. For the full recipe, check out the detailed instructions. To keep your double chocolate chip zucchini bread fresh, wrap it tightly. Use plastic wrap or aluminum foil for best results. Store it at room temperature for up to three days. If you want it to last longer, put it in the fridge. It can stay fresh there for about a week. Just remember to let it cool completely before wrapping. Freezing is a great way to save extra slices. Wrap the bread in plastic wrap, then place it in a freezer-safe bag. Be sure to remove as much air as you can. You can freeze it for up to three months. When you’re ready to enjoy it, simply take it out and let it thaw at room temperature. To reheat your zucchini bread, preheat your oven to 350°F (175°C). Unwrap the bread and place it in the oven for about 10-15 minutes. This warms it up nicely while keeping it soft. You can also microwave a slice for about 15-20 seconds, but be careful not to overheat it. Enjoy your warm, chocolatey treat! For the full recipe, check out the delicious details above. Yes, you can use different flours! If you want a gluten-free option, try using almond or coconut flour. Both work well but may change the texture. If you want a lighter bread, substitute all-purpose flour with cake flour. Just remember, the bread may bake differently with these options. To check if your bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your bread is ready. Keep an eye on the clock, too! Bake for 50 to 60 minutes at 350°F (175°C). If the top looks dark but the toothpick is not clean, cover it with foil and bake a bit longer. For a vegan version, you can use several egg substitutes. One common choice is 1/4 cup of unsweetened applesauce per egg. Another option is 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. These substitutes help bind the ingredients and keep the bread moist, just like eggs do. In this post, we explored the key ingredients, step-by-step instructions, and helpful tips for perfect zucchini bread. I shared ways to enhance flavor and texture while tackling common issues. We also discussed variations, storage tips, and answered common questions about substitutions. Now, you have all the tools to create delicious zucchini bread. Enjoy baking, and don't hesitate to get creative with your ingredients!](https://tossedflavors.com/wp-content/uploads/2025/07/fe326ee4-7935-4151-8e17-6ec5e181ac6b-300x300.webp)
Double Chocolate Chip Zucchini Bread
Indulge in the rich flavors of this decadent double chocolate chip zucchini bread that combines the goodness of zucchini with sweet chocolatey goodness. Perfect for breakfast or dessert, this easy recipe is packed with nutrients and is surprisingly moist. Discover the simple steps to make your own loaf at home, and enjoy a delightful treat that your family will love. Click through to explore the full recipe and elevate your baking game!