If you’ve never tried baking with zucchini before, prepare to have your mind (and taste buds) blown by this Super Moist Double Chocolate Zucchini Bread Recipe. This irresistible loaf is gorgeously rich, bursting with double chocolate flavor, yet manages to sneak in some veggies for a little wholesome magic. Thanks to the zucchini, every bite is impossibly moist and tender, making it the absolute star at brunches, bake sales, or simply as a decadent treat with your morning coffee. If you’re looking for a sure-fire way to wow your family or impress a chocolate-loving friend, this is the recipe to reach for again and again!

Super Moist Double Chocolate Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about this Super Moist Double Chocolate Zucchini Bread Recipe is just how approachable the ingredient list is! Each ingredient is like a supporting actor, coming together for the ultimate gooey, chocolatey showstopper. Let’s break it down so you get the best batch, every single time.

All-purpose flour: Provides the structure and helps the bread hold together; measure carefully for the perfect crumb.
Unsweetened cocoa powder: Gives your bread its deep chocolate flavor and beautiful rich color.
Baking soda: Helps your loaf rise tall and fluffy.
Baking powder: Adds another boost of lift and tenderness for optimal texture.
Salt: Balances out the sweetness and intensifies all the chocolatey goodness.
Large eggs: Bind everything together and contribute to the bread’s rich flavor.
Granulated sugar: Sweetens the bread and creates that perfect tender crumb.
Brown sugar: Adds depth and subtle molasses notes, amping up the moistness factor.
Vegetable oil: Keeps the bread super moist and soft for days.
Vanilla extract: A splash of vanilla rounds out the chocolate flavors beautifully.
Grated zucchini: The secret hero—adds incredible moisture but is virtually undetectable in taste.
Sour cream or plain Greek yogurt: Makes the loaf extra creamy and keeps it ultra soft.
Semisweet chocolate chips: Pops of melty chocolate in every slice; don’t forget to save a few for topping!

How to Make Super Moist Double Chocolate Zucchini Bread Recipe

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by either greasing it with butter or spritzing with cooking spray, or line it with parchment paper for the easiest lift-out ever. That extra step ensures your Super Moist Double Chocolate Zucchini Bread Recipe releases without a hitch.

Step 2: Mix Dry Ingredients

In a medium bowl, combine your all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk these together thoroughly—this little dance ensures every bite is perfectly chocolatey and evenly textured. No one likes a pocket of baking soda!

Step 3: Combine Wet Ingredients

Grab your largest mixing bowl and beat the eggs, granulated sugar, and brown sugar until the mixture turns light and fluffy. This process introduces just the right amount of air, setting the stage for a soft and lofty loaf.

Step 4: Add Oil and Vanilla

Pour in your vegetable oil and vanilla extract. Mix until the wet mixture is smooth and thoroughly combined; this duo is the secret to that signature Super Moist Double Chocolate Zucchini Bread Recipe texture and flavor.

Step 5: Stir in Zucchini and Sour Cream

Add in the grated zucchini (squeeze out any excess moisture first!) and your sour cream or Greek yogurt. Blend these into the wet mixture so everything is evenly combined—this step is where the bread gets its magical, moist quality.

Step 6: Combine Dry & Wet Ingredients

Gently add your dry ingredient mixture into the wet ingredients in batches. Use a spatula or wooden spoon to mix until just combined. It’s perfectly fine if a few small floury streaks remain; over-mixing risks a dense loaf rather than the light, tender one we’re aiming for.

Step 7: Add Chocolate Chips

Fold in the chocolate chips, saving a small handful for the bread’s top—because who doesn’t love a gooey chocolatey surprise every now and then?

Step 8: Prepare for Baking

Transfer your luscious batter into the prepared pan. Smooth the top gently, then sprinkle the reserved chocolate chips on top. These will melt into gorgeous pools, giving your Super Moist Double Chocolate Zucchini Bread Recipe that irresistible bakery-style finish.

Step 9: Bake the Bread

Slide your loaf pan into the oven and bake for 55 to 65 minutes. Your kitchen will soon smell divine! To test for doneness, insert a toothpick in the center. It should emerge with a few moist crumbs clinging to it—that’s the moist magic you want. If the top starts browning quickly, tent with foil for the last 10 minutes.

Step 10: Cool the Bread

Once baked, let your bread cool in the pan for about 10 minutes. Then, use the parchment sling or carefully turn it onto a wire rack. Let it cool completely before slicing—this patience pays off in perfectly intact, super moist slices.

Step 11: Slice and Enjoy!

Once fully cooled, slice into your glorious chocolate loaf and enjoy! The texture is perfection and those melty chocolate pockets are pure bliss. Whether you savor it for breakfast, dessert, or as a midday pick-me-up, this loaf never disappoints.

How to Serve Super Moist Double Chocolate Zucchini Bread Recipe

Garnishes

You can have so much fun with the final flourish! Try dusting the top with a little powdered sugar after cooling, or drizzle with a bit of melted chocolate for an extra dose of decadence. A dollop of whipped cream or a few sliced strawberries make every slice of Super Moist Double Chocolate Zucchini Bread Recipe even more irresistible.

Side Dishes

This chocolatey loaf is incredible all on its own, but pairing it with a scoop of vanilla ice cream or Greek yogurt creates a dreamy dessert. For brunch, serve slices alongside fresh berries or a fruit salad for a beautiful (and delicious) contrast.

Creative Ways to Present

If you want to wow guests, slice the bread thick and stack on a pretty tray, or cut it into cubes for a chocolate bread trifle layered with whipped cream and berries. You can also pack up mini slices in parchment and twine as delightful, edible gifts—your friends will love getting a taste of this Super Moist Double Chocolate Zucchini Bread Recipe!

Make Ahead and Storage

Storing Leftovers

Keep any leftover bread tightly wrapped in plastic wrap or in an airtight container at room temperature. It retains its super moist texture for up to 3 days without drying out—if it lasts that long!

Freezing

This recipe freezes beautifully. Wrap individual slices or the whole loaf securely in aluminum foil and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature for fresh-out-of-the-oven taste anytime.

Reheating

To enjoy warm slices, pop them in the microwave for 15 to 20 seconds or heat in a low oven. The chocolate chips turn decadently gooey and the bread gets that fresh-baked feel—everyone’s favorite kind of treat!

FAQs

Can I use a different type of flour for this bread?

Yes! While all-purpose flour produces the classic tender crumb, you can try swapping in white whole wheat flour for extra fiber, or a 1:1 gluten-free blend for a GF version. Just be alert that alternative flours might slightly change the loaf’s texture.

Do I need to peel the zucchini first?

There’s no need to peel the zucchini—the skin is thin and disappears after baking. Plus, it adds a little fleck of color that’s barely noticeable thanks to the chocolate. Just grate it finely and squeeze out extra liquid for best results.

Can I make this recipe into muffins?

Absolutely! Simply divide the batter between lined muffin tins, filling each about 2/3 full. Bake at 350°F for 18-22 minutes, or until a toothpick comes out with moist crumbs. Mini chocolate zucchini muffins are perfect for on-the-go snacking.

Is the bread overly sweet or can I reduce the sugar?

This loaf is sweet but balanced, especially with the rich cocoa. If you prefer a less sweet version, you can reduce either the granulated or brown sugar by two tablespoons, though keep in mind the bread may be a touch less moist.

What’s the best way to grate zucchini for this recipe?

A regular box grater works best—use the fine holes for small shreds that melt right into the batter. After grating, press or squeeze out as much excess moisture as possible with a clean kitchen towel or paper towel before adding it to keep your loaf from getting soggy.

Final Thoughts

If you’re on the hunt for bakery-style chocolatey comfort that’s secretly packed with veggies, you’ll be thrilled with this Super Moist Double Chocolate Zucchini Bread Recipe. Whether you’re baking for your family or to surprise a friend, this loaf delivers every single time. Go ahead—give it a try and see how quickly it disappears!

Super Moist Double Chocolate Zucchini Bread Recipe

★★★★★

4.9 from 14 reviews

Author: Olivia
Total Time: 1 hour 30 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and decadent flavors of this Super Moist Double Chocolate Zucchini Bread. This recipe combines the goodness of chocolate with the added moistness from zucchini, creating a delightful treat for any occasion.

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter, cooking spray, or line with parchment paper.
Mix Dry Ingredients: Combine flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
Combine Wet Ingredients: Beat eggs, granulated sugar, and brown sugar until light and fluffy in a large mixing bowl.
Add Oil and Vanilla: Mix in vegetable oil and vanilla extract.
Stir in Zucchini and Sour Cream: Add sour cream (or yogurt) and grated zucchini, stirring until combined.
Combine Dry & Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Add Chocolate Chips: Gently fold in the chocolate chips.
Prepare for Baking: Transfer batter to loaf pan, top with reserved chocolate chips.
Bake the Bread: Bake for 55-65 minutes at 350°F (175°C) until a toothpick comes out with moist crumbs.
Cool the Bread: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and Enjoy: Once cooled, slice and savor the chocolaty zucchini bread!

Prep Time: 15 minutes
Cook Time: 55-65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 180mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg

Keywords: Double Chocolate Zucchini Bread, Chocolate Zucchini Loaf, Moist Zucchini Bread