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Moist Double Chocolate Zucchini Bread: Best Easy One-Bowl Recipe

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This moist double chocolate zucchini bread is unapologetically rich, deeply chocolatey, and stays impossibly moist for days. Made in one bowl with no mixer needed, it’s the perfect way to use up garden zucchini while satisfying your chocolate cravings.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder (Dutch-process preferred)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or grapeseed)
  • ¼ cup (60ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 1 medium zucchini) shredded zucchini, gently packed (do not squeeze)
  • 1 cup (175g) semi-sweet chocolate chips (plus 2 tablespoons for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the two long sides.
  2. Wash zucchini and trim ends. Using the large holes of a box grater, shred zucchini to get 1 ½ cups gently packed. Do not squeeze out the liquid. Set aside.
  3. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  4. Add granulated sugar and brown sugar to the bowl and whisk to combine. Add eggs, vegetable oil, buttermilk, and vanilla extract. Stir with a whisk until batter is smooth and glossy (it will be thick).
  5. Add shredded zucchini to the batter and fold in with a rubber spatula until evenly distributed. Do not overmix.
  6. Reserve about 2 tablespoons of chocolate chips for topping. Fold the remaining chocolate chips into the batter with gentle folds.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips over the top.
  8. Bake in the center of the oven for 50 to 60 minutes. At 50 minutes, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done. If wet batter remains, bake 5 more minutes and check again.
  9. Let bread cool in the pan for 15 minutes. Use parchment overhang to lift it out and transfer to a wire rack. Cool completely before slicing (at least 1 hour).

Notes

Do not squeeze the moisture out of the zucchini—it’s essential for the bread’s tender texture. Room temperature ingredients help create a smooth batter. For best results, let the bread cool completely before slicing to prevent crumbling. The flavors deepen after a day, making this a great make-ahead recipe.

Nutrition

Keywords: double chocolate zucchini bread, moist zucchini bread, one bowl zucchini bread, chocolate zucchini bread, easy zucchini bread recipe

Find it online: https://vexifood.com/moist-double-chocolate-zucchini-bread-best-easy-one-bowl-recipe/