Double Chocolate Zucchini Bread

This ultra-rich double chocolate zucchini bread is the answer whenever you crave something chocolatey yet want to sneak in a bit of nutrition. No refined sugar or dairy needed and you can make it gluten-free without missing any of the nostalgia or indulgence found in classic chocolate breads.

The first time I baked this, no one in my house detected the vegetables and the loaf disappeared before it had even cooled. Now I make double batches so there are slices left over for breakfast treats.

Ingredients

• Bittersweet chocolate: Choose good quality 70 percent cocoa chocolate since it forms the base flavor and keeps sweetness in balance
• Pure maple syrup: Use dark pure maple syrup for the deepest flavor and check the ingredients list to avoid any added corn syrup
• Almond butter or peanut butter: Go for unsweetened and natural nut butter that is well stirred so your batter stays creamy
• Vanilla extract: Real extract gives the best aroma and rounds out the chocolate
• Eggs: Room temperature eggs mix more evenly for a smoother crumb
• Grated zucchini: Squeeze out excess liquid with your hands or a towel for best texture and check for firmness when you shop
• All-purpose flour or oat flour: Pick finely ground oat flour for gluten-free loaves and check for freshness
• Almond flour: Adds nutty flavor and keeps the bread extra moist use finely ground blanched almond flour if possible
• Baking powder and baking soda: Make sure these are fresh to ensure a proper rise
• Salt: A little goes a long way in bringing out all the chocolate notes
• Dark chocolate chips: Mini chips will meld into the crumb best but either work and a few extra on top makes for great presentation

Step-by-Step Instructions

Prep the Pan and Oven:

Line your loaf pan with parchment so the bread lifts out easily. Grease the sides lightly if you like extra security. Preheat your oven so it is fully hot before the batter goes in.

Melt and Mix Chocolates:

Melt your bittersweet chocolate gently either in short microwave bursts or over a double boiler. Stir until smooth. In a large mixing bowl whisk in the maple syrup nut butter and vanilla until creamy and glossy.

Add Eggs and Zucchini:

Whisk in the eggs one at a time allowing each to fully blend in. Fold in the grated zucchini until it disappears into the mixture without breaking up the shreds too much.

Combine Dry Ingredients:

In a separate bowl whisk all-purpose or oat flour almond flour baking powder baking soda and salt until totally even. This prevents lumps and ensures everything mixes evenly into the wet.

Bring the Batter Together:

Add dry ingredients into your chocolate mixture stirring gently until no dry streaks of flour remain but do not overmix. Gently fold in the chocolate chips so the batter stays thick.

Fill the Pan and Top:

Spoon the thick batter into your prepared loaf pan and smooth the top. Scatter a few extra chocolate chips over the surface for that bakery-style finish.

Bake and Test:

Place in your hot oven center rack. For a standard 9 by 5 inch pan bake about 40 to 50 minutes but check towards the end. The top should look firm and a toothpick poked in the center should come out with a few moist crumbs but no wet batter. If using oat flour or a smaller pan allow a few extra minutes for a proper set.

Cool and Serve:

Let your zucchini bread cool in the pan on a rack until room temperature. Carefully lift it out using the parchment paper. Slice thickly for gooey chocolate bites. Store any leftovers in an airtight container in the fridge for maximum freshness.

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My favorite part is always the layer of chocolate chips on top. Those little pools stay just slightly soft even after the loaf cools and my family always argues over who gets the end slices with the most melty chocolate.

Storage Tips

This bread keeps best in the fridge stored in an airtight container for up to five days. For even longer storage wrap individual slices and freeze then defrost at room temperature or warm up in the toaster oven for a bakery fresh treat. I like to keep a stash in the freezer for chocolate emergencies.

Ingredient Substitutions

If you need a nut free option try sunflower seed butter. You can swap the almond flour for more oat flour but the texture will be a bit more dense. For a less sweet version use extra dark chocolate chips.

Serving Suggestions

Serve thick slices warm with a dollop of Greek yogurt for breakfast or pile on fresh berries for dessert. Try toasting a slice for a few seconds to wake up the chocolate chips it is a favorite coffee break indulgence at my house.

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Cultural and Historical Context

Zucchini bread rose to popularity in the US during the 1960s when home gardeners needed tasty ways to use up an overabundance of summer squash. The double chocolate twist is a much more recent update taking advantage of growing interest in wholesome yet decadent homemade bakes.

Recipe FAQs

→ Can I substitute the all-purpose flour?

Yes, you can swap the all-purpose flour with oat flour to make this loaf gluten-free. Adjust baking time as needed since oat flour may require a bit longer in the oven.

→ Do I need to peel the zucchini?

No, simply grate the zucchini with the skin on. Be sure to squeeze out excess moisture for the best texture in your loaf.

→ Can I use a different nut butter?

Both almond butter and peanut butter work well. Just ensure it’s natural, unsweetened, and well-stirred before adding to your batter.

→ How should I store leftovers?

Keep slices in an airtight container in the fridge. This helps maintain freshness and the loaf stays perfectly moist for several days.

→ What kind of chocolate is best?

Bittersweet chocolate (about 70% cocoa) delivers deep flavor without too much sweetness. Dark chocolate chips are ideal for folding into the batter and sprinkling on top.

→ Is this loaf very sweet?

It’s naturally sweetened with maple syrup for a balanced flavor that highlights both chocolate and zucchini without being overly sugary.