This Double Chocolate Zucchini Bread is the perfect late Summer treat! It’s loaded with fresh zucchini, cocoa powder, and chocolate chips, for a decadent breakfast or sweet treat.
It’s zucchini season!
I picked two more from my garden this morning, and one of them is a MONSTER. I was supposed to pick it yesterday and forgot… whoops!
When they get too big, sometimes they get too seedy and don’t taste as good. Those are the perfect zucchini’s to use in baking!
Since I love gardening and baking, I’ve got several recipes featuring zucchini, like:
- Classic Zucchini Bread
- Zucchini Bread Breakfast Cookies
- Lemon Zucchini Oat Muffins
- Banana Zucchini Muffins
- Zucchini Oat Muffins
- Apple Cinnamon Zucchini Muffins
- Zucchini Oat Pancakes
I realized a few months ago I hadn’t shared a chocolate zucchini recipe yet! What?! Now, I’ve been making this Double Chocolate Zucchini Bread for months, with frozen shredded zucchini I STILL had from last year.
It’s tested and re-tested, and beyond ready to be shared!
This Double Chocolate Zucchini Bread is moist, dense, and super chocolate-y. You can make it gluten-free, or not. It’s quick and simple to whip up in one bowl, and fills your house with the most heavenly chocolate scent.
I love it for breakfast OR dessert, with a little raspberry jam or peanut butter on top (or both!). You seriously can’t go wrong with this quick bread.
Let’s talk about making this bread now.
First, to make this Double Chocolate Zucchini Bread gluten-free be sure to use an all purpose gluten-free flour blend (with xantham gum in it). If you don’t need it to be gluten-free, you can use regular white flour in it’s place.
A few important tips…
I like to use plain Greek yogurt in some of my quick breads (especially those with cocoa powder) for a great moist and springy texture. It helps the bread hold it’s shape well without drying it out. I recommend plain or vanilla Greek yogurt – or you can use sour cream instead if you prefer.
I recommend sifting your cocoa powder through a fine mesh strainer as you add it to your mixing bowl. This will ensure you don’t have any chalky cocoa powder clumps in your batter. This batter is quite thick too, which I think makes it even easier for cocoa powder clumps to hide.
Be sure to pat your shredded zucchini dry before adding it to your batter! Every zucchini has a different amount of water content, depending on the type and age of zucchini. It’s best to pat the zucchini dry so you don’t get too much extra moisture added to your batter. Which, could cause you bread to fall in the middle while baking and not cook through.
Last but not least, have some fun with it!
I love this recipe because it can be breakfast but it can also be dessert. Warm a slice up in the microwave and it’s the perfect before bed treat. 😉
You can use milk chocolate chips, white chocolate, dark chocolate… or whatever other flavor of chocolate chips your heart desires. For a chocolate peanut butter combination, peanut butter chips are also a great idea!
Whatever chocolate chips you use, you’ll be left with a moist, dense, super chocolate-y loaf of Gluten-free Double Chocolate Zucchini Bread that’s incredible.
However you make it, I hope ya’ll enjoy this recipe! This Gluten-free Double Chocolate Zucchini Bread is one of my favorite breakfast treats during the Summer. My kids love it too, so it doesn’t last long around here.
After you make it, let me know what you think. Leave a rating and comment, below, and/or find me on Instagram. I love to see pictures of what you guys make!
Before you go, take a peek at my Brownies, S’mores Cookies, and Cookies & Cream Cookies, for some more fun gluten-free Summer desserts.
- 1/2 cup butter, softened (or coconut oil, or dairy-free butter alternative)
- 3/4 cup white sugar
- 1/2 cup plain Greek yogurt (I prefer Fage 2%)
- 1/4 cup milk of choice (skim, 2%, whole or almond)
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cups gluten-free all purpose flour (or regular flour)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cocoa powder
- 1 1/2 cups shredded zucchini (patted dry)
- 1/2 cup chocolate chips (dairy-free, if necessary)
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To begin, preheat your oven to 350 and line a loaf pan with parchment paper, with two edges sticking out for easy removal.
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To a large mixing bowl, add your butter and sugar and beat together with a mixer till creamy. To the same bowl, add Greek yogurt, milk and vanilla and mix till smooth. Add your eggs and briefly blend it in.
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To the same bowl add your flour, baking soda and salt. Add your cocoa powder through a fine mesh strainer to the bowl as well. Stir everything together till well combined (You should have a thick batter).
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To the same bowl, add your shredded zucchini (patted dry between two towels) and your chocolate chips, and fold them into the batter.
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Pour into your loaf pan. Bake in the oven for 60-65 minutes, or till a toothpick inserted comes out clean, and the top is springy to touch.
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Let cool entirely before slicing. Then devour!
Would it be possible to use coconut dairy free yogurt in this recipe for a dairy free outcome?
Hi Elle. I would assume that it would work just as well, although I haven’t made it that way myself so I can’t guarantee it.