Double Chocolate Zucchini Bread

If you want a sneaky way to enjoy a serving of veggies while eating something that tastes like chocolate cake, try this easy Chocolate Zucchini Bread. There is absolutely no zucchini flavor—just tender, chocolatey loaf that’s moist, fluffy, and studded with melty chocolate chips. Even the biggest chocoholics will be satisfied.

This loaf is loaded with cocoa in the batter and chocolate chips both inside and on top. The result is essentially a chocolate cake baked in a loaf pan—moist, tender, and perfect for breakfast, snack, or dessert. While it’s called “bread,” think of it as a quick cake similar to banana bread or lemon blackberry bread.

The zucchini and applesauce add moisture (and a bit of nutrition), so while I wouldn’t call this health food, it does sneak in vegetables in a way nobody will notice. If you have garden zucchini to share, a loaf of this will be much appreciated by neighbors instead of a lonely squash on the porch.

Ingredients

• 1 large egg, at room temperature
• 1/4 cup salted butter, melted (but not hot)
• 1/4 cup applesauce
• 1 1/2 teaspoons vanilla extract
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups zucchini, peeled and finely shredded (2 cups packed)
• 1 cup chocolate chips, divided
• Flaky sea salt, like Maldon, for finishing
• Vegetable shortening for greasing the pan

See the recipe card below for exact measurements and step-by-step instructions.

Tip on shredding the zucchini

Use a very fine grater and short strokes so the zucchini shreds into fine, short strands. Long ribbons can show in the finished loaf; fine shreds blend into the batter and remain undetectable in taste or texture.

Making the batter

Preheat the oven to 350°F (175°C). In a large bowl or stand mixer fitted with a flat beater, combine the egg, melted butter, applesauce, vanilla, and both sugars. Beat until smooth and well combined.

In a separate bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. With the mixer running on low, add the dry ingredients to the wet mixture and combine just until no streaks of flour remain—do not overmix.

Fold in the shredded zucchini, then stir in half of the chocolate chips. The batter will be thick and chocolatey.

Grease a 9×5-inch loaf pan thoroughly with vegetable shortening and pour the batter into the pan. Using shortening makes it much easier to release the loaf after baking—trust the tip.

Baking

Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from the oven and let cool on the counter for 10 minutes.

Gently release the loaf from the pan. While the top is still warm, sprinkle the remaining chocolate chips so they melt slightly. When the loaf is completely cool, finish with a light sprinkle of flaky sea salt for contrast.

Slice and serve. This loaf keeps well at room temperature for a couple of days or refrigerated for longer storage. It also freezes nicely if you want to save half for later.

Recipe

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