One-Bowl Double Chocolate Zucchini Bread

One-Bowl Double Chocolate Zucchini Bread is the perfect treat when you’re craving something sweet and chocolatey! This easy, one-bowl recipe makes deliciously moist bread packed with chocolate flavor and hidden veggies. It’s great for breakfast, as a snack, or a delightful dessert. Your family will love it, and you’ll adore how quickly it comes together. Let’s get baking!

Why You’ll Love This One-Bowl Double Chocolate Zucchini Bread

• Rich, chocolatey flavor that satisfies any sweet tooth.
• Quick and easy preparation using just one bowl.
• Packed with healthy zucchini, making it a sneaky way to add veggies.
• Perfect for meal prep and makes great leftovers.
• Kid-friendly, making it a hit with the whole family.
• Versatile for breakfast, snacks, or even dessert.

Ingredients Needed

Vegetables

• 2 cups shredded zucchini (about 200 grams)

Baking Essentials

• 1 ¾ cups all-purpose flour (220 grams)
• ¾ cup unsweetened cocoa powder (75 grams)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt

Sweeteners

• 1 cup sugar (½ cup granulated white sugar and ½ cup brown sugar, 200 grams total)

Liquids

• ½ cup vegetable oil (120 ml)

Eggs

• 2 large eggs, room temperature

Flavoring

• 1 tsp vanilla extract

Mix-Ins

• 1 cup chocolate chunks or chips (170 grams)

Step-by-Step Instructions

1. Prep the zucchini

Wash and shred 2 cups of zucchini. Squeeze out excess water using a clean kitchen towel to prevent sogginess.

2. Mix dry ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugars until evenly combined.

3. Combine wet ingredients

Add vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir gently with a wooden spoon or silicone spatula until just combined; batter will be thick.

4. Fold in zucchini and chocolate

Carefully fold in the shredded zucchini and chocolate chunks or chips to avoid overmixing.

5. Bake

Pour the batter into a greased 9×5 inch loaf pan and smooth the top. Bake at 350°F (175°C) for 50-60 minutes. Check doneness with a toothpick at 50 minutes; it should come out with moist crumbs but no wet batter.

6. Cool

Cool the bread in the pan for 15 minutes, then transfer to a cooling rack for at least 30 minutes before slicing.

Serving Suggestions One-Bowl Double Chocolate Zucchini Bread

• Spread with cream cheese or butter for a rich taste.
• Serve warm with a scoop of vanilla ice cream on the side.
• Pair with a glass of cold milk or your favorite coffee.
• Top with a sprinkle of powdered sugar for a pretty presentation.

Tips for Success One-Bowl Double Chocolate Zucchini Bread

• Ensure not to overmix the batter after adding zucchini and chocolate to maintain a moist texture.
• Use freshly grated zucchini for the best flavor and moisture content.
• Store wrapped at room temperature for up to 3 days or freeze for longer storage.
• Adjust baking time if using larger or smaller loaf pans.

Variations

Here are a few easy ways to change it up:

• Substitute whole wheat flour for half of the all-purpose flour for added nutrition.
• Add a pinch of cinnamon or a splash of espresso powder for a flavor boost.
• Swap chocolate chunks for nuts or dried fruits for a different texture.
• Make it dairy-free by using a dairy-free chocolate option.

Follow us on Pinterest for more cozy ideas.

One-Bowl Double Chocolate Zucchini Bread

This easy one-bowl recipe makes deliciously moist bread packed with rich chocolate flavor and hidden veggies, perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 230

Ingredients Method Notes

Ingredients

  

Vegetables

• 2 cups shredded zucchini (about 200 grams)

Baking Essentials

• 1 ¾ cups all-purpose flour (220 grams)
• ¾ cup unsweetened cocoa powder (75 grams)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt

Sweeteners

• 1 cup sugar (½ cup granulated white sugar and ½ cup brown sugar, 200 grams total)

Liquids

• ½ cup vegetable oil (120 ml)

Eggs

• 2 large eggs room temperature

Flavoring

• 1 tsp vanilla extract

Mix-Ins

• 1 cup chocolate chunks or chips (170 grams)

Method

 

Preparation

1. Wash and shred 2 cups of zucchini. Squeeze out excess water using a clean kitchen towel to prevent sogginess.

Mixing Ingredients

1. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugars until evenly combined.
2. Add vegetable oil, eggs, and vanilla extract to the dry ingredients. Stir gently with a wooden spoon or silicone spatula until just combined; batter will be thick.
3. Carefully fold in the shredded zucchini and chocolate chunks or chips to avoid overmixing.

Baking

1. Pour the batter into a greased 9×5 inch loaf pan and smooth the top.
2. Bake at 350°F (175°C) for 50-60 minutes. Check doneness with a toothpick at 50 minutes; it should come out with moist crumbs but no wet batter.

Cooling

1. Cool the bread in the pan for 15 minutes, then transfer to a cooling rack for at least 30 minutes before slicing.

Notes

Ensure not to overmix the batter after adding zucchini and chocolate to maintain a moist texture. Store wrapped at room temperature for up to 3 days or freeze for longer storage. Consider using whole wheat flour or reducing sugar for a healthier option.