Double-Batch Zucchini Chocolate Loaf
You know those desserts that taste so chocolatey, you forget they’re even supposed to be a “veggie” recipe? That’s this zucchini bread. Rich, fudgy, soft… honestly more like cake than bread. And the best part? No one ever believes there’s zucchini in it.
A single batch used to leave me frustrated because it would vanish in one sitting between my whole family. One slice with coffee and “just one more” slice before bed… and poof, between 6 people in our house it was gone. That’s why I finally gave up on pretending and started making a double batch every single time.
The double batch is a game-changer. One loaf disappears warm from the pan (guilty 🙋♀️), the second loaf is perfect for sharing… or hiding in the freezer for a rainy day chocolate craving. It’s moist, loaded with cocoa, and rich enough to make you forget this started out as a way to use garden zucchini.
This has officially become our “chocolate fix” recipe. Fudgy, decadent, and gone way too fast… which is exactly why I’ll never make just one batch again.
Ingredients:
3 cups all-purpose flour
1 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon (optional, adds warmth)
1 ½ cups vegetable oil (or melted butter)
2 ½ cups sugar (can use ½ white + ½ brown sugar for richness)
6 large eggs
2 tsp vanilla extract
4 cups grated zucchini (about 3–4 medium zucchinis, don’t peel, squeeze a little water out but not bone-dry)
2 cups chocolate chips (plus a few more for topping)
Instructions:
Preheat oven to 350°F (175°C). Grease and line two 9x5-inch loaf pans (or do muffin tins if you prefer).
In a large bowl, whisk together flour, cocoa, baking soda, baking powder, salt, and cinnamon.
In another big bowl, beat together oil, sugar, eggs, and vanilla until smooth and fluffy.
Stir in the zucchini.
Add the dry ingredients to the wet mixture in 2–3 additions, mixing just until combined.
Fold in the chocolate chips.
Divide evenly into pans, smoothing the tops. Sprinkle extra chocolate chips on top.
Bake 55–65 minutes (loaves) or until a toothpick comes out mostly clean (a few moist crumbs is perfect).
For 1 giant loaf, it may take closer to 75–80 minutes. Cover loosely with foil halfway if the top gets too dark.
For muffin tins, bake between 22-25 minutes or until a toothpick comes out mostly clean
Cool in pans 10 minutes, then transfer to a wire rack to cool fully.
