This double chocolate healthy zucchini bread recipe is super-rich, moist, and fudgy with chocolate chips, and I bet you won't know there is zucchini in this cake.
Chocolate chips are a must in this healthy zucchini bread recipe! It makes the bread more gooey, fudgy, and extra chocolaty. I have used semi-sweet chocolate chips in this recipe.
Kids will never know there is zucchini in this bread. It sounds more like a double chocolate zucchini cake recipe.
I highly recommend not to eat it immediately as the flavor and texture are so much better after leaving it for a few hours and then eating.
Other Zucchini Recipes to try from my blog are Zucchini Besan sabji, Zucchini Carrot Paratha, Zucchini Stir Fry, Zucchini Dal, and Zucchini Raita. Check the Indian Zucchini recipes collection from my blog for more Zucchini recipes.
How to Store Chocolate Zucchini Bread
You can store chocolate chip zucchini cake in 3 different ways
- Room temperature: Wrap in a foil or plastic wrap and stays good for 2-3 days.
- Refrigerator: Wrap in foil or plastic wrap to prevent it from drying out, stays good for a week.
- Freezer: You can wrap the entire bread loaf using foil or plastic wrap or place it in a freezer-safe ziplock bag and store it in the freezer for up to 3 months.
How to Make the best Chocolate Zucchini Bread
Preheat the oven to 350 degrees F or 180 degrees C.
Shred the zucchini with skin using a box grater or food processor—no need to squeeze out the water from the zucchini. Keep aside.
In a medium-sized bowl, mix dry ingredients first the flour, cocoa powder, baking powder, baking soda, sugar, and salt until well combined.
Next, add the wet ingredients like shredded zucchini, yogurt, oil, and vanilla extract. With the help of a spatula, mix gently till everything looks combined.
If the bread mixture is dry, the water content in the zucchini will make it moist in 2-3 minutes.
Fold in ½ cup of chocolate chips. Reserve the remaining chocolate chips to sprinkle on the top.
Pour the batter into a parchment-lined and greased 9 x 5 pan. Sprinkle the remaining ½ cup chocolate chips on the top of the batter.
Bake on the center rack for 40 minutes or until a toothpick inserted into the center of the bread comes out clean.
Let it cool completely, remove the bread from the pan, and allow it to cool for another 15-20 minutes before slicing.
Tips & Variations
- Zucchini makes the bread moist.
- Do not over mix the batter, makes the bread dense and tough.
- You can also replace refined sugar with brown sugar
- You can also add nuts like walnuts or roasted pecans
- With the same batter, you can also make muffins, and bake for 20 minutes.
Recipe FAQs
You can make this chocolate zucchini cake recipe vegan by replacing dairy yogurt with coconut milk, almond, or soy yogurt.
You can replace oil with additional yogurt for oil-free or unsweetened apple sauce.
More Dessert Recipes
- Rice Pudding
- 5 minute Pineapple Dessert
- Carrot halwa
- Pumpkin Pudding/Halwa
- Semiya Payasam (Vermicelli Kheer)
- Chocolate Makhana
I have adapted this zucchini cake with chocolate chips recipe from Chocolate Covered Katie blog.
Chocolate Zucchini Bread Recipe
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 ¼ cup all purpose flour
- ¼ cup + 2 tablespoons cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ⅔ cup sugar
- ¼ teaspoon salt
- 1 cup grated zucchini tightly packed
- ¾ cup plain yogurt
- ¼ cup oil
- 1 teaspoon pure vanilla extract
- 1 cup mini or regular chocolate chips divided
Instructions
- Preheat oven to 350 degrees F or 180 degrees C.
- Shred the zucchini with skin using a box grater or food processor—no need to squeeze out the water from the zucchini. Keep aside.
- In a medium-sized bowl, mix dry ingredients first the flour, cocoa powder, baking powder, baking soda, sugar, and salt until well combined.
- Next, add the wet ingredients like shredded zucchini, yogurt, oil, vanilla extract, and with the help of a spatula, mix gently till everything looks combined.
- If the bread mixture is dry, the water content in the zucchini will make it moist in 2-3 minutes.
- Fold in ½ cup of chocolate chips. Reserve the remaining chocolate chips to sprinkle on the top.
- Pour the batter into a parchment-lined and greased 9 x 5 pan and sprinkle the remaining ½ cup chocolate chips on the top of the batter.
- Bake on the center rack for 40 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Let it cool completely, remove the bread from the pan, and allow it to cool for another 15-20 minutes before slicing.
Notes
Tips & Variations:
- Zucchini makes the bread moist.
- Do not over mix the batter, makes the bread dense and tough.
- You can also replace refined sugar with brown sugar
- You can also add nuts like walnuts or roasted pecans
- With the same batter, you can also make muffins, bake for 20 minutes.
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