Double Chocolate Zucchini Bread: The Sweetest Way to Celebrate Zucchini Season

It’s officially zucchini season here in Beautiful British Columbia and if your garden, your neighbour’s garden, or your favourite farm stand is suddenly overflowing with this fast-growing gem – don’t overlook them! While grilled zucchini and veggie kebabs are definitely fun and delicious BBQ staples, there’s something incredibly satisfying about taking this versatile summer squash and turning it into a rich, moist, chocolatey loaf of goodness.

Yes, we’re baking it. And yes, you won’t taste the zucchini at all!

Before you raise an eyebrow at the idea of sneaking squash into dessert, let me reassure you that this bread doesn’t taste like vegetables. In fact, zucchini’s mild flavor melts right into the background, leaving behind nothing but incredible texture and the kind of moisture that makes every slice feel indulgent. It's a great way to make squash (more) fun and add extra nutritional goodness into something yummy!

Why You’ll Love This Recipe:

• Super moist without feeling heavy

• Deep chocolate flavor thanks to cocoa + the chocolate chips

• Great way to use zucchini (even the giant ones!)

• Beginner-friendly and no fancy mixer required

• Perfect way to sneak extra nutrition into a scrumptious treat (for kiddos and kids-at-heart alike)

This zucchini bread is a fun twist on a classic summer vegetable (well, it’s technically a fruit) - and it’s proof that seasonal baking can be both creative and crave-worthy.

My Go-To Chocolate Zucchini Bread Recipe

This double chocolate zucchini bread is moist and fudge-like, and comes together quickly. It’s the recipe I come back to every summer when the zucchinis start piling up on the counter. It’s easy, deeply chocolatey, and comes out perfectly every time. Whether you’re eating it warm with a smear of farm fresh butter, or slicing it up for a late-night treat, it really hits the sweet spot. And bonus: it freezes beautifully (if it lasts that long). See the recipe notes (below the recipe) for freezing and doubling instructions and how to make muffins or cupcakes with the batter instead of bread. Here’s how I make it:

Ingredients:

• 1 cup all-purpose flour

• 1/2 cup unsweetened 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 farm fresh eggs

• 1/4 cup melted coconut oil

• 1/3 cup plain Greek yogurt or sour cream

• 2/3 cup granulated sugar

• 1 teaspoon pure vanilla extract

• 1 and 1/2 cups shredded fresh zucchini (no need to blot)

Instructions:

1. Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or 8×4-inch loaf pan (for a taller loaf) with coconut oil (or your favourite nonstick spray). Set aside.

2.  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.

3. In a medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla together until combined. Slowly pour the wet ingredients into the dry ingredients and gently whisk to combine. Fold in the shredded zucchini. The batter will be quite thick.

4. Bake for 45–55 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from over-cooking. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. The 9×5-inch pan takes closer to 45 minutes, and the 8×4-inch pan takes closer to 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. If you want to make it looks fancier, gently press a few more chocolate chips into the top while it’s still warm; this is optional and only for looks.

6. Remove bread from the pan and place the loaf directly on the wire rack to cool completely.

7. Cover and store bread at room temperature for 5 days or in the refrigerator for up to 1 week. 

Notes:

1. Freezing Instructions: Freeze baked & cooled loaf, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator. If desired, bring to room temperature before serving.

2. Double the Recipe: You can double the recipe by doubling all of the ingredients and dividing the batter between 2 loaf pans. If the batter seems much too thick, you can add a splash of milk.

3. Chocolate Zucchini Muffins: Preheat oven to 425°F (218°C) and spray a 12-count pan with nonstick spray or line with cupcake liners. Prepare batter as directed above, fill each liner to the top with batter and bake the muffins for 5 minutes at 425°F (218°C). Then, keeping the muffins in the oven, lower the temperature to 350°F (177°C) and continue to bake for an additional 14–15 minutes or until a toothpick inserted in the center comes out clean. Makes 10–12 muffins.

4. Chocolate Zucchini Cupcakes: Preheat oven to 350°F (177°C) and line a 12-count pan with cupcake liners. Prepare batter as directed above, fill each liner 2/3 full with batter and bake for 19–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely, then frost with your choice of icing. Makes 12 cupcakes.

5. Espresso Powder: Espresso powder deepens the chocolate flavor. It sounds much fancier and more complicated than it is – it’s really just powdered espresso beans - so zap a Tablespoon or so of your favourite whole espresso beans in your home coffee grinder until they turn to a powdery texture (a little finer than the grinds you’d make coffee or espresso with) to use in the recipe. OR you can skip it altogether and just use 1 teaspoon of instant coffee instead.

6. Yogurt: I use plain Greek yogurt, but you could substitute vanilla Greek yogurt instead. Or use regular plain yogurt, or sour cream.

7. Zucchini: No need to peel the zucchini before shredding, but you certainly can if you’d like.

To find farm fresh ingredients for this recipe (like Greek yogurt fresh from the dairy farm, farm fresh eggs, or zucchini) check out our map! If you make this recipe, let me know how it turned out - and feel free to tag @farmtocitybc if you share it! I’d love to see your bakes!