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 26 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!

92 Comments

  1. This bread is delicious/addicting. I bake 4 loaves at a time and freeze some and give away as gifts. One recipient said he is not a big chocolate fan, but he loved it. I made one change, used 1/2 and 1/2 instead of almond milk. (for personal reasons) I used the special dark Hershey cocoa and ghiradelli dark chocolate chips. (65%) I have given this recipe to at least 5 people. If I could rate it at a 10 I would. It’s a KEEPER!!!

  2. I am very excited to try your recipe. It looks delicious.

    What size loaf pans do you use? And are they glass, non stick or disposable aluminum?

    Thank you. Julie

  3. Just whipped up a batch! The batter tastes delicious. Perfect dairy free recipe.. I had dairy free Choc chips on hand. ❤️❤️❤️❤️❤️

  4. This is too funny. I saved a bunch of the recipes and realized I already had them saved in my "What's Gabby Cooking" folder on my computer. Guess I already did make the chocolate zucchini bread, and posted it. Think I will make t again today, though. So good!

    1. you could do it in a 9x13 pan but you should keep your eye on the baking time because it will change slightly. Just bake until you can stick a knife into the bread and it comes out clean

  5. WOW! Chocolate lovers be warned—you will want to eat the entire loaf. I made this delicious treat as a “thank you” gift, and ended up doubling the recipie because it was too good to give it all away. I did use regular milk, and it took about 2 medium zucchinis per batch. I will absolutely be making this again soon. Thanks for another delicious recipie!

  6. I made this last week and the flavor was AMAZING! However, all my chocolate chips fell to the bottom 🙁 any tips on how to keep them from sinking?

  7. Did you happen to try the recipe using whole wheat flour?! Just curious how it would change the texture or flavor.

    1. I don't love baking with whole wheat flour as it makes the consistency way too dense for my liking

    2. I suggest using 1/2 spelt flour and 1/2 in bleached white flour... so good, and extra nutrition!

    3. I did 1 1/4 cups white and 3/4 cup whole wheat. It’s still really good. Might be a bit denser, but I don’t know the difference since it was my first time making it. Everyone loved it!

  8. Hi! Do you recommend a specific vegetable oil? I don’t like to use canola oil but I’m not sure what would taste best with this. Thanks!

  9. If I wanted to make this in the small loaf pans. How many do you think I will need for this size batch? How long should I cook them? Can't wait to make this.

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