Ingredients

Dry Ingredients

• 1¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon espresso powder (optional, enhances chocolate flavor)

Wet Ingredients

• 2 large eggs, room temperature
• ½ cup vegetable oil
• ¼ cup plain Greek yogurt or sour cream
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• 2 teaspoons vanilla extract

Add-Ins

• 2 cups grated zucchini (lightly packed, do not squeeze dry)
• 1 cup semi-sweet chocolate chips
• ¼ cup dark chocolate chunks (optional)
• 2 tablespoons mini chocolate chips for topping (optional)

Equipment

• 9×5-inch loaf pan
• Large and medium mixing bowls
• Whisk
• Rubber spatula
• Box grater
• Wire cooling rack

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Cocoa powder
• Baking soda
• Baking powder
• Salt
• Cinnamon
• Espresso powder (if using)

Set aside.

Step 3: Prepare the Wet Ingredients

In a large bowl, whisk together:

• Eggs
• Granulated sugar
• Brown sugar
• Vegetable oil
• Greek yogurt
• Vanilla extract

Whisk until smooth and creamy.

Step 4: Add the Zucchini

Fold the grated zucchini into the wet mixture.

The zucchini releases moisture naturally, helping create a soft, tender loaf.

Step 5: Combine the Batter

Gradually stir the dry ingredients into the wet ingredients.

Mix gently until only a few streaks of flour remain.

Fold in the chocolate chips and chocolate chunks.

Do not overmix.

Step 6: Fill the Pan

Pour the batter into the prepared loaf pan.

Spread evenly with a spatula.

Sprinkle additional mini chocolate chips over the top if desired.

Step 7: Bake

Bake for 55–65 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (melted chocolate is fine).

If the loaf begins browning too quickly, loosely cover it with aluminum foil during the last 15 minutes.

Step 8: Cool

Let the bread cool in the pan for 15 minutes.

Transfer to a wire rack and cool completely before slicing.

Tips for the Best Double Chocolate Zucchini Bread

• Do not squeeze all the moisture from the zucchini; it keeps the bread soft and moist.
• Use high-quality cocoa powder for a richer chocolate flavor.
• Avoid overmixing the batter to maintain a tender crumb.
• Add espresso powder to intensify the chocolate without adding coffee flavor.
• Allow the loaf to cool before slicing so it sets properly.

Flavor Variations

Triple Chocolate Zucchini Bread

Add white chocolate chips along with milk and dark chocolate chips.

Walnut Chocolate Bread

Fold in ½ cup chopped walnuts or pecans for crunch.

Chocolate Orange Bread

Add 1 teaspoon grated orange zest for a bright citrus note.

Peanut Butter Chocolate Bread

Swirl a few tablespoons of creamy peanut butter into the batter before baking.

Dark Chocolate Lovers

Replace the semi-sweet chocolate chips with bittersweet chocolate chunks.

Serving Suggestions

Enjoy Double Chocolate Zucchini Bread with:

• A glass of cold milk
• Fresh berries
• Vanilla ice cream
• Whipped cream
• Cream cheese
• Peanut butter
• Coffee
• Espresso
• Hot chocolate
• Fresh strawberries

Storage

Store the cooled bread in an airtight container at room temperature for up to 4 days.

Refrigerate for up to 1 week for extended freshness.

Freezing Instructions

Wrap the loaf or individual slices tightly in plastic wrap and place them in a freezer-safe bag.

Freeze for up to 3 months.

Thaw at room temperature or warm slices in the microwave for 15–20 seconds before serving.

Nutrition (Per Slice – Approximate)

• Calories: 290
• Carbohydrates: 38g
• Protein: 5g
• Fat: 14g
• Saturated Fat: 4g
• Fiber: 3g
• Sugar: 24g
• Sodium: 210mg