Moist Double Chocolate Zucchini Bread Recipe Easy Fudgy Goodness

This moist double chocolate zucchini bread recipe is the perfect treat for chocolate lovers. After making it dozens of times, I’ve discovered the trick to keeping it fudgy and delicious. The warm, gooey chocolate chips in every bite will make your kitchen feel cozy and inviting. Try it with a warm cup of coffee or a glass of milk. It’s better than takeout and perfect for a cozy night in. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try this creamy risotto for a cozy dinner and Enjoy this tropical mango coconut chicken for an easy weeknight meal.

What You'll Need for Moist Double Chocolate Zucchini Bread Recipe Easy Fudgy Goodness

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated zucchini
• 1 cup semisweet chocolate chips
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Optional: Powdered sugar for dusting
• Optional: Chopped nuts or chocolate shavings for garnish

How to Make Moist Double Chocolate Zucchini Bread Recipe Easy Fudgy Goodness

1. Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix wet ingredients: In another bowl, mix sugar, oil, eggs, and vanilla extract until well combined.
4. Combine ingredients: Add dry ingredients to wet ingredients and mix until just combined. Fold in grated zucchini and chocolate chips.
5. Bake: Pour batter into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Storing & Reheating Moist Double Chocolate Zucchini Bread Recipe Easy Fudgy Goodness

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 3 days. Make-ahead tip: Batter can be made ahead and refrigerated overnight. Bake as directed the next day.

Freezing Moist Double Chocolate Zucchini Bread Recipe Easy Fudgy Goodness

Freeze for up to 2 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: No need to reheat. Enjoy at room temperature. Microwave: No need to reheat. Enjoy at room temperature.

Recipe Notes

• Chef tip: For a healthier version, substitute half the all-purpose flour with whole wheat flour.
• Best substitution: You can substitute the chocolate chips with chopped nuts or dried fruits.
• Make-ahead: Batter can be made ahead and refrigerated overnight. Bake as directed the next day.
• Scaling: This recipe can be doubled and baked in two 9×5-inch loaf pans.
• Troubleshooting: If the bread is dry, it may have been overbaked. Next time, check for doneness a few minutes earlier.

Moist Double Chocolate Zucchini Bread Recipe Easy Fudgy Goodness

⏱

Prep

15 mins

🍳

Cook

50-60 mins

⏳

Total

1 hr 15 mins

🍽

Serves

1 loaf

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated zucchini
• 1 cup semisweet chocolate chips

Seasonings

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Optional Toppings

• Powdered sugar for dusting
• Chopped nuts or chocolate shavings for garnish

Instructions

1. Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix wet ingredients: In another bowl, mix sugar, oil, eggs, and vanilla extract until well combined.
4. Combine ingredients: Add dry ingredients to wet ingredients and mix until just combined. Fold in grated zucchini and chocolate chips.
5. Bake: Pour batter into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Chef tip: For a healthier version, substitute half the all-purpose flour with whole wheat flour.
• Best substitution: You can substitute the chocolate chips with chopped nuts or dried fruits.
• Make-ahead: Batter can be made ahead and refrigerated overnight. Bake as directed the next day.
• Scaling: This recipe can be doubled and baked in two 9×5-inch loaf pans.
• Troubleshooting: If the bread is dry, it may have been overbaked. Next time, check for doneness a few minutes earlier.

Storage

• Fridge: Store in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze for up to 2 months. Thaw at room temperature before serving.
• Oven reheat: No need to reheat. Enjoy at room temperature.
• Microwave reheat: No need to reheat. Enjoy at room temperature.
• Make ahead: Batter can be made ahead and refrigerated overnight. Bake as directed the next day.

Nutrition Per Serving

• Calories: 260
• Protein: 4g
• Fat: 10g
• Carbs: 42g
• Fiber: 2g
• Sugar: 18g
• Sodium: 120mg
• Cholesterol: 30mg
• Sat. Fat: 1.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Moist Double Chocolate Zucchini Bread Recipe Easy Fudgy Goodness FAQs

A Warm Final Note

I can’t wait for you to try Moist Double Chocolate Zucchini Bread Recipe Easy Fudgy Goodness and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!