Double Chocolate Chip Zucchini Bread

Brace yourselves. The most delicious Double Chocolate Chip Zucchini Bread that is moist, uber chocolate-y and loaded with zucchini.

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

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!

Zucchini Bread questions… let’s get into it!

  • 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: Can I make this by hand?
    • A: absolutely! No stand mixer required. 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.

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)

Need more ideas for what to make with all that zucchini – I have you covered!

Double Chocolate Chip Zucchini Bread

5 from 14 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.
Serves 8 people
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins

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
 

  • Pre-heat your oven to 350 degrees 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.

69 Comments

  1. Oh man. SO MUCH ZUCCHINI RIGHT NOW! I need to bake like 10 loafs of this bread. Lol. Looks super decadent. And butterscotch chips sound like an amazing idea, too!

  2. Hello I made your zucchini bread. My first thought would be I wish I’d put a two cups of pecans in it. It’s more like a cake. But the flavor is wonderful.

    1. feel free to add nuts! I never add nuts to my baked goods because it’s not my cup of tea – but it works!!

  3. I don’t own a loaf pan. Can I use a different type of pan to make this? Or do I need to go buy loaf pans? I own all sorts of other pans like bundt cake pans, but I’m missing loaf pans in my kitchen. Would love your advice!

  4. My kids( and myself ) love this recipe so much! How would I adjust the time to make muffins instead of a loaf? I’m trying to make it more kid friendly for lunches.

    Thank you,

    Alicia

  5. I noticed kosher salt was on the ingredient list but not in the directions. I’m assuming the salt should be added at the same time as the other dry ingredients? Thanks!

  6. 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.

  7. 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!

  8. 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!

  9. 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?

  10. 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!

    1. you could do it in a 9×13 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

  11. 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!

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

  13. 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

  14. 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!!!

  15. 5 stars
    These are seriously perfect. Pro tip, I took the second loaf into work, popped it into the microwave for a bit to get it nice and steamy, and took it to a team meeting. Everyone thought it came right out of the oven and lost. their. minds. #officehero

  16. 5 stars
    This was absolutely delicious – especially warm, out of the over. It was super easy, looks beautiful, and can’t wait to make this again.

  17. 5 stars
    Just made this… and it’s DELICIOUS!
    The kids had no clue there were veggies in this bread – mother of the year award, FTW!

    We substituted semi-skimmed milk instead of almond milk, turned out just as great.
    Will make this recipe again in the future.

  18. 5 stars
    Love these! Baked as muffins and they turned out amazing! Filled 2/3 of the way up and cooked for 25 minutes. Made these twice now and made 23 muffins each time. Hubby approves, but also doesn’t believe me when I tell him that there is zucchini in them 🙂

  19. 5 stars
    OMG this bread is so good. It’s moist and the chocolate flavor is incredible! A perfect use for my garden’s excessive zucchini production. This bread tastes like a decadent chocolate cake…but I’m trying to tell myself it’s an acceptable breakfast food. Thanks so much for this recipe.

  20. 5 stars
    I’ve made this literally every week for the past few months and is it amazing. Any other recipes of yours that are semi-healthy / without butter? Let me know, as I’d love a few more of your goodies to add to the rotation!

    1. tons!! Too many to paste into here – but check the “healthy” section of my recipe index

    2. Thanks, Gaby! I checked out every page of the healthy section, but don’t see one dessert – just food and juices! Hope I can find another recipe that I can add to the rotation!

  21. 5 stars
    I purposely over plant zucchini so that I have lots of extra to stockpile so I can make loads of these loaves!!! They freeze so well and we enjoy them all winter long!

  22. 5 stars
    I was out of almond milk and substituted buttermilk, and was delish. Had to use some mini loaf pans but just cooked for half time. Will make again!

  23. 5 stars
    This is SO good! I have made this several times as written but today I used a random squash I received from my CSA and it worked perfectly! This is so delicious and easy. Totally worth turning on the oven on a hot summer day.

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