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Double Chocolate Zucchini Bread

Double chocolate zucchini bread with an ultra fudgy, almost brownie-like crumb and melted chocolate chips in every slice. Grated zucchini is squeezed dry and folded in for deep chocolate quick-bread flavor, finished with a simple chocolate glaze drizzle.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 1.5 cup all-purpose flour
  • 0.5 cup unsweetened dark cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.5 cup buttermilk or Greek yogurt
  • 1 tsp vanilla extract
  • 1 tbsp espresso powder (optional, deepens chocolate)
  • 2 cup zucchini, grated and squeezed dry
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup dark chocolate chips
Chocolate Glaze
  • 0.5 cup semi-sweet chocolate chips
  • 2 tbsp cream

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Set the loaf pan on a sheet pan to catch any drips during baking.
Mix dry ingredients
  1. Whisk all-purpose flour, unsweetened dark cocoa powder, baking soda, salt, and espresso powder together.
Mix wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, buttermilk or Greek yogurt, and vanilla extract until smooth.
  2. Stir in the grated, squeezed-dry zucchini.
Combine and bake
  1. Fold the dry ingredients into the wet ingredients until just combined, then fold in both semi-sweet and dark chocolate chips.
  2. Pour the batter into the prepared loaf pan and bake for 55–65 minutes, until a toothpick comes out with moist crumbs.
Cool and glaze
  1. Cool the loaf for 15 minutes.
  2. Melt the glaze ingredients together, then drizzle over the warm loaf before slicing.

Notes

For the fudgiest zucchini loaf, squeeze the grated zucchini very dry so the crumb stays dense rather than gummy. Store tightly wrapped at room temperature for 2 days or refrigerate up to 5 days; freeze sliced portions up to 2 months. For a dairy-light swap, use Greek yogurt instead of buttermilk (or vice versa) and use dairy-free cream in the glaze if desired.