Double Chocolate Chip Zucchini Bread

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Brace yourselves. The most delicious Double Chocolate Chip Zucchini Bread that is moist, uber chocolate-y and loaded with zucchini. If you are into chocolate chip banana bread, you are going to love this!!

A wooden board with one full loaf and one partially sliced loaf of double chocolate chip zucchini bread and a knife on the side.


 

Why I Love This Recipe

I've been working on this recipe for weeks and I'm so pumped with the end result. Double Chocolate Chip Zucchini Bread is like the banana bread of summer. Loaded with tons of cocoa powder and chocolate chips, you won't even be able to see the zucchini but it's there. It's what makes this loaf so moist and delicious! It's pretty perfect if you ask me.

For all of you who grow zucchini in your garden, or subscribe to a local CSA, I can pretty much guarantee that your zucchini supply is in overdrive come end of summer. I just got off the phone with my moms who had just picked 4 giant zucchini the size of my arm! That doesn't include the zucchini she picked 3 days ago or the ones from last weekend. I swear they just pop up overnight! So if you're on zucchini overload you should absolutely make this double chocolate chip zucchini bread! You can also make these into chocolate chip zucchini muffins.

Ingredients & Substitutions

mise-en-place with all the ingredients required to make double chocolate chip zucchini bread
  • Vegetable Oil
  • White Sugar
  • Eggs
  • Almond Milk
  • Vanilla
  • All-Purpose Flour
  • Cocoa Powder
  • Baking Powder
  • Baking Soda
  • Kosher Salt
  • Grated Zucchini
  • Chocolate Chips

*For a full list of ingredients and instructions please see recipe card below.

How to Make Zucchini Bread

A stand mixer bowl with a mixture of oil and sugar

Step 1: In a large stand mixer, combine the oil and sugar and combined.

A stand mixer bowl with a mixture of oil, eggs and sugar

Step 2: Add the eggs, one at a time, scraping down the sides of the bowl to make sure everything is evenly combined.

A stand mixer bowl with an oil, eggs and sugar mixture topped with almond milk and vanilla.

Step 3: Add the almond milk and vanilla.

A stand mixer bowl with wet ingredient batter to make zucchini bread, topped with flour, cocoa powder, baking soda, baking powder and salt.

Step 4: Add the flour, cocoa powder, baking powder, baking soda and salt and mix for a few seconds until the flour is evenly combined.

A stand mixer bowl with batter to make zucchini bread, topped with grated zucchini and chocolate chips.

Step 5: Add the zucchini. Add the chocolate chips and give it all a quick stir.

Two loaf pans with double chocolate chip zucchini bread batter topped with more chocolate chips.

Step 6: Spray 2 loaf pans with non-stick spray and evenly divide the batter in the 2 pans. Sprinkle with extra chocolate chips.

Two loaf pans on a wire rack with baked double chocolate chip zucchini bread.

Step 7: Transfer the loaf pans to the oven and bake for 60 minutes until a knife can be inserted in the center of the loaf and it comes out clean. Remove the loaves from the oven and let cool for at least 30 minutes before removing them from the pans and serving. If they need a little more time, continue baking until the knife comes out clean.

A close-up shot of double chocolate chip zucchini bread slices and a half loaf placed on a wooden board with a full loaf in the background.

How to Store Zucchini Bread

Once cool, you can store the zucchini bread in a large ziploc or airtight container to make it last longer. While it will only last 2-3 days outside, storing it in the refrigerator will extend that to a week. You can always warm a slice if you prefer it warm.

How to Freeze Zucchini Bread

Freeze your zucchini bread if you want to keep it for longer- it will stay fresh 4-6 months in the freezer. It is always a great idea to bake an extra loaf and keep it on hand. Recommend slicing before freezing, especially if you plan on using it in parts.

Tips & Tricks

You can easily make this recipe without a stand mixer. I just like to do it in the stand mixer because it's easy, but you can do it in 1 bowl if you prefer and just whisk it all together by hand.

FAQs

Do you leave the skin on zucchini when making bread?

There's no need to peel the skin! Just trim the ends off the zucchini and grate the entire thing.

Why is zucchini bread so moist?

The combination of the vegetable oil, almond milk and zucchini make this the most moist zucchini bread you'll ever have!!

Can you taste the zucchini?

Nope! Not one bit. It just makes it super duper moist and slightly healthy! The cocoa powder and chocolate chips make it extra chocolate-y so you have a really decadent flavor on top of the shredded zucchini.

Should you cover zucchini bread after baking?

Yes! I put both loaves into a large zip top bag and store them in the fridge or freezer to make them last for weeks (spoiler alert - we eat them much faster than that lol)

Alright guys - grab a giant zucchini or 2 and get baking. This Double Chocolate Chip Zucchini Bread is NOT to be missed. If you've never tried zucchini in your baked goods, prepare to have your life changed!  (And FYI... if you have some butterscotch chips, those would be an excellent addition too! #justsaying)

More Zucchini Recipes

Quinoa Zucchini Cakes - These quinoa zucchini cakes are fantastic. Loaded with tons of protein from the quinoa, veggies in the form of zucchini and potatoes, and tons of spices and herbs, they’re exceptional. Serve them alongside some tzatziki for dipping.

Zucchini Feta Frittatas - An incredibly easy make ahead breakfast that works for babies, kids and adults. You'll add this to your Sunday agenda for the rest of time so you have easy breakfasts ready to go during the week.

Zucchini Fritters with Yogurt Feta Dipping Sauce - They are part fritter, part pancake and they are 100% perfection. They make an excellent appetizer or a veggie main course if you want to serve a handful. 

Roman Zucchini Pizza - A spin on one of my favorite bites on our last trip to Rome.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

Double Chocolate Chip Zucchini Bread from www.whatsgabycooking.com (@whatsgabycookin)

Double Chocolate Chip Zucchini Bread

Author: Gaby Dalkin
5 from 28 votes
Get ready for the most incredible Double Chocolate Chip Zucchini Bread of your life. It's loaded with chocolate, perfectly moist, and freezes great so you always can have it on hand.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 people

Ingredients
  

  • 1 cup vegetable oil
  • 1 ¾ cup white sugar
  • 2 eggs
  • ½ cup almond milk
  • 1 teaspoon vanilla
  • 2 ½ cups flour
  • 4 tablespoons cocoa powder
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups grated zucchini
  • 1 ½ cups chocolate chips

Instructions
 

  • Preheat your oven to 350°F.
  • In a large stand mixer, combine the oil and sugar and combined.
  • Add the eggs, one at a time, scraping down the sides of the bowl to make sure everything is evenly combined.
  • Add the almond milk and vanilla.
  • Add the flour, cocoa powder, baking powder, baking soda and salt and mix for a few seconds until the flour is evenly combined. Add the zucchini. Add the chocolate chips and give it all a quick stir.
  • Spray 2 loaf pans with non-stick spray and evenly divide the batter in the 2 pans. Sprinkle with extra chocolate chips.
  • Transfer the loaf pans to the oven and bake for 60 minutes until a knife can be inserted in the center of the loaf and it comes out clean. Remove the loaves from the oven and let cool for at least 30 minutes before removing them from the pans and serving. If they need a little more time, continue baking until the knife comes out clean.

Notes

  • Q: Why is zucchini bread so moist!
    • A: the combination of the vegetable oil, almond milk and zucchini make this the most moist zucchini bread you’ll ever have!!
  • Q: Can you taste the zucchini?
    • A: Nope! Not one bit. It just makes it super duper moist and slightly healthy! The cocoa powder and chocolate chips make it extra chocolate-y so you have a really decadent flavor on top of the shredded zucchini.
  • Q: Should you peel the zucchini for this recipe?
    • A: No need! Just trim the ends off the zucchini and grate the entire thing.
  • Q: What if I do not have a stand mixer?
    • A: You can easily make this recipe without a stand mixer. I just like to do it in the stand mixer because it's easy, but you can do it in 1 bowl if you prefer and just whisk it all together by hand.

Nutrition Information

Calories: 751kcal | Carbohydrates: 98g | Protein: 6g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 494mg | Potassium: 274mg | Fiber: 2g | Sugar: 64g | Vitamin A: 121IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

93 Comments

  1. I make this every summer with the big garden zucchini’s in August. My 6 year old is begging for it early so here we go in July! ❤️❤️

5 from 28 votes (7 ratings without comment)

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