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Best Double Chocolate Chip Zucchini Bread: Easy 1-Bowl Recipe

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This deeply chocolatey, incredibly moist zucchini bread is packed with melty chocolate chips in every bite. The zucchini disappears completely, leaving behind only tenderness and a secret dose of veggies.

Ingredients

Scale
  • 1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy lifting.
  2. Shred and squeeze the zucchini. Grate 1 medium zucchini using a box grater. Place the shreds in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture. You should have about 1 cup of squeezed zucchini. Set aside.
  3. Mix the dry ingredients. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Make sure there are no lumps.
  4. Combine the wet ingredients. In the same bowl, add ½ cup granulated sugar, ½ cup packed brown sugar, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Stir with a wooden spoon until smooth and well combined.
  5. Fold in the zucchini. Add the squeezed zucchini to the wet mixture and stir until evenly distributed. The batter will look a bit thick.
  6. Add the dry ingredients. Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Do not overmix.
  7. Fold in the chocolate chips. Reserve about 2 tablespoons of chocolate chips for the top. Gently fold the remaining chocolate chips into the batter.
  8. Pour and top. Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips on top.
  9. Bake. Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil after 40 minutes.
  10. Cool. Let the bread cool in the pan for 15 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.

Notes

Squeeze zucchini thoroughly to remove excess moisture. Do not overmix the batter. Let the bread cool completely before slicing for clean pieces. For a gluten-free option, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free chocolate chips and coconut oil.

Nutrition

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