Double Chocolate Zucchini Bread with a Hint of Cinnamon
Double Chocolate Zucchini Bread with a Hint of CinnamonRich, moist, and studded with chocolate chips, this Double Chocolate Zucchini Bread is an indulgent quick bread that tastes almost like cake. A touch of cinnamon enhances the deep chocolate flavor, and adding chocolate chips to the batter — plus a few on top — gives you melty pockets of chocolate and an attractive finish. This recipe makes two loaves, so it’s perfect for sharing or freezing one for later.
This is an ideal recipe to use with shredded zucchini you’ve frozen for baking. If your thawed zucchini releases a lot of liquid, drain about half; otherwise, add it with the liquid. The batter is fairly thick, so the extra moisture from the zucchini helps keep the bread tender. Because the recipe yields two loaves, you can bake one and freeze the other for up to three months.
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To prevent sticking, I like to spray the loaf pans and then place a rectangular piece of parchment on the bottom. This is especially helpful when chocolate chips are in the batter. I also sprinkle a few extra chips on top for presentation and to guarantee a chocolatey bite in every slice.
I brought these loaves to a football game and they were a hit — rich, tender, and very chocolate-forward. I hope you enjoy this version as much as we do.
Step-by-Step Photos for How to Make Chocolate Zucchini Bread
Frequently Asked Questions About Chocolate Zucchini Bread
Frequently Asked Questions About Chocolate Zucchini BreadShould I peel the zucchini before grating it?
Peeling is optional. I usually leave the peel on — it blends in once grated and adds color and nutrients without affecting texture.
What size grate should I use?
Use the grate size you prefer. I use a larger grate for a coarser shred, but if you want the zucchini to be less visible (for picky eaters), use a finer grate.
Do I need to squeeze the liquid from the zucchini before adding it to the batter?
No. This recipe benefits from the extra moisture, so add the shredded zucchini without squeezing unless it’s excessively watery after thawing — then drain about half the liquid.
Can I use frozen zucchini?
Can I use frozen zucchini?Yes. Thaw frozen shredded zucchini and, if it releases a large amount of liquid, drain off about half. If not very wet, add it to the batter with the liquid to retain moisture.
What size loaf pans should I use?
Both 8×4 and 9×5 loaf pans work. 9×5 pans bake slightly faster and produce shorter loaves; 8×4 pans make taller loaves that take a little longer to bake. The recipe can also make 4–5 small loaves.
Can I freeze the bread?
Yes. Once completely cooled, wrap individual loaves or slices in plastic wrap, place in a freezer-safe bag or wrap in foil, and freeze for up to three months. Thaw at room temperature or gently warm slices before serving.
Baker’s Tools for Zucchini Bread
Baker’s Tools for Zucchini Bread- 8×4 or 9×5 loaf pans
- Cooking spray
- Box grater
- Measuring cups
- Cooling rack
- Freezer storage bags or containers
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups sugar
- 1/3 cup milk
- 1/3 cup plain Greek yogurt
- 3 eggs
- 1 cup melted coconut oil or canola oil
- 1 tsp vanilla
- 2 cups shredded zucchini, packed (do not squeeze the liquid out)
- 1 cup semi-sweet chocolate chips, plus extra to sprinkle on top
- Preheat oven to 350°F (175°C). Prepare two 8×4 loaf pans with cooking spray and, if desired, line the bottom with a rectangular piece of parchment to prevent sticking.
- In a large bowl, whisk together the flour, cocoa powder, cinnamon, salt, baking powder, and baking soda.
- In a medium bowl, whisk the milk and Greek yogurt together.
- Add the sugar, melted oil, eggs, and vanilla to the milk mixture and mix until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick.
- Fold in the shredded zucchini until evenly incorporated.
- Stir in all but a small handful of the chocolate chips, reserving some to sprinkle on top.
- Divide the batter evenly between the prepared loaf pans and sprinkle the remaining chocolate chips over the tops.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. If the tops brown too quickly, loosely cover with foil halfway through baking.
- When done, remove from oven. If using stone loaf pans, transfer loaves to a wire rack to cool immediately. If using standard pans, let cool in the pans about 1 hour before removing to a wire rack to finish cooling.
- Slice and enjoy.
More Chocolate Zucchini Recipes You’ve Gotta Try!
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Best Ways to Freeze Zucchini
- How to Freeze Zucchini for Baking
- Can You Freeze Zucchini?
- How to Freeze Zucchini: 5 Different Ways