Double Chocolate Zucchini Bread sliced on a cutting board
Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

Recipe by PJ Hamel
335 Reviews 4.5 out of 5 stars

King Arthur 2020 Recipe of the YearIf your garden is overflowing with zucchini or if you're simply craving something quick, easy, and super chocolatey, this is the recipe to make. Rich cocoa and plenty of chocolate chips transform humble summer squash into a rich chocolate loaf that's closer to cake than quick bread. The zucchini practically disappears into the batter, lending moisture and a tender crumb without announcing its presence, so even the most skeptical zucchini eaters will happily reach for a second slice of this chocolate zucchini bread.

Prep
15 mins
Bake
1 hr 5 mins to 1 hr 15 mins
Total
1 hr 20 mins
Yield
one 8 1/2" x 4 1/2" loaf
Double Chocolate Zucchini Bread sliced on a cutting board - select to zoom
Double Chocolate Zucchini Bread sliced on a cutting board - select to zoom
Slices of Double Chocolate Zucchini Bread neatly arranged and seen from above - select to zoom
Slices of Double Chocolate Zucchini Bread - select to zoom
Double Chocolate Zucchini Bread on a cutting board with a bag of triple cocoa blend by King Arthur Baking - select to zoom
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Instructions

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  1. Preheat the oven to 350°F with a rack in the center; lightly grease an 8 1/2" x 4 1/2" loaf pan.

  2. In a large bowl, whisk together the eggs, sugar, oil, and vanilla until well combined; the mixture will thicken slightly. 

  3. Press the shredded zucchini into a fine mesh strainer or clean kitchen towel to remove excess moisture. Add the zucchini and chocolate chips to the wet ingredients and stir with a flexible spatula to combine. 

  4. Add the flour, cocoa powder, salt, baking powder, baking soda, and espresso powder to the bowl and stir gently until no dry streaks remain. 

  5. Transfer the batter into the prepared pan and smooth into an even layer.

  6. Bake the chocolate zucchini bread for 65 to 75 minutes, until the loaf tests done (a toothpick or sharp knife inserted into the center will come out clean; a light smear of chocolate from the melted chips is OK).

  7. Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.

  8. Allow the loaf to cool completely before slicing; store leftover chocolate zucchini bread well-wrapped at room temperature for several days. Freeze for longer storage.

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