Easy Double Chocolate Zucchini Bread (Best 1 Bowl Recipe)
This one-bowl double chocolate zucchini bread is incredibly fudgy, moist, and packed with chocolate flavor. The zucchini adds moisture without any veggie taste, making it a perfect way to use up garden zucchini or satisfy a chocolate craving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, room temperature
- ⅓ cup (80ml) vegetable oil
- ⅓ cup (80ml) buttermilk
- 1 teaspoon vanilla extract
- 1 cup (about 1 medium) grated zucchini, squeezed dry
- 1 cup (175g) semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends.
- Grate zucchini using the large holes of a box grater. Place in a clean kitchen towel or paper towels and squeeze gently to remove excess moisture.
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt until evenly combined.
- Make a well in the center of the dry ingredients. Add eggs, oil, buttermilk, and vanilla extract. Stir with a rubber spatula until just combined (batter will be thick and glossy).
- Fold in the squeezed zucchini and ¾ cup (130g) of the chocolate chips until evenly distributed. Do not overmix.
- Scrape batter into prepared loaf pan and spread evenly. Sprinkle remaining ¼ cup (45g) chocolate chips on top.
- Bake for 50-60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (no wet batter). If top browns too quickly, tent with foil after 40 minutes.
- Cool in pan on a wire rack for 15 minutes, then lift out using parchment handles and cool completely on rack (at least 1 hour) before slicing.
Notes
Don’t skip squeezing the zucchini dry—excess moisture can cause sinking. Measure flour correctly by spooning and leveling. Room temperature ingredients help create a smooth batter. Let the bread cool completely before slicing for best texture. Bread tastes even better the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26
- Sodium: 280
- Fat: 16
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 3
- Protein: 5
Keywords: double chocolate zucchini bread, easy zucchini bread, one bowl zucchini bread, fudgy zucchini bread, chocolate zucchini bread