Simple Double Chocolate Zucchini Bread

This double chocolate zucchini bread recipe is a fun way to add some vegetables into your dessert. Summer is zucchini season, and if you’re not feeling the zucchini noodle craze, zucchini bread is a good way to use this savory vegetable. We’ve used espresso powder and a heaping helping of semi-sweet chocolate chips for beaucoup flavor.

How to Shred Zucchini

You don’t want to end up with clumps of zucchini mush in your batter, but you also don’t want it to totally purée: part of this recipe’s texture comes from the thickness of the batter. You can use a food processor or a blender, but the aggressiveness of the blades takes away from the zucchini’s flavor. A box grater will preserve its integrity. Just make sure you’ve washed it first and cut off the ends to grate it most effectively.

Simple Double Chocolate Zucchini Bread Recipe

Preheat oven to 350°F  (177°C). Grease a 8×4 inch loaf pan with nonstick spray. Set aside.


  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon espresso powder
  • 3/4 cup semi-sweet chocolate chips
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1/3 cup sour cream
  • 2/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups shredded zucchini from Tiny Seed Farm


  1. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder together until combined. Mix in the chocolate chips. Set aside.
  2. In a medium bowl, whisk the eggs, oil, sour cream, granulated sugar, and vanilla together until combined.
  3. Slowly pour the wet ingredients into the dry ingredients and gently whisk to combine. Fold in the zucchini. The batter is very thick.
  4. Bake for 45–55 minutes. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This should take roughly 55 minutes. All ovens vary, so begin checking around the 45-minute mark.
  5. Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour before serving.

Story by Emma Riva / Recipe and Styling by Anna Franklin / Photography by Dave Bryce

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