Ultra Moist Double Chocolate Zucchini Bread

By Elizabeth Waterson // May 2, 2020 (Updated Apr 26, 2026) // 1 Comment

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This double chocolate zucchini bread is rich, moist, and packed with deep chocolate flavor from cocoa powder and chocolate chips. I've found using oil instead of butter is what keeps this loaf incredibly soft for days, while the zucchini adds moisture without affecting the flavor at all. The batter comes together quickly in one bowl, making it an easy go-to when I want something chocolatey without much effort.

slice of double chocolate zucchini cake hanging off a wire rack — All that melted chocolate and you’d never guess there’s zucchini in there.

If you're baking through zucchini season, I recommend checking out my zucchini recipes for more inspiration, but I always come back to this one when I want something rich and chocolate-forward. I like to serve a slice slightly warm with a little butter or even a few extra chocolate chips pressed on top - they melt right in and make it feel extra indulgent. If you love that ultra-moist texture, I've found my zucchini muffins are another easy option that works perfectly for grab-and-go mornings.

Last year I began my love affair with baking with zucchini. I had no idea all of the amazing possibilities. And that you do not taste it at all. Like this chocolate zucchini bread just straight up tastes like chocolate cake. Can we get an AMEN for sneaked in veggies!

This recipe is based on my chocolate chip zucchini bread which is a family favorite, my sister makes this herself all the time. It's that good! For this double chocolate version I subbed some of the flour for cocoa powder, but because of the cocoa powder being so drying I chose to use vegetable oil instead of melted butter. Oil holds more moisture than butter. The recipe turned out great.

Because the bread is so dark because of the cocoa powder you do not see the green of the zucchini at all. So you can totally fool anyone with this chocolate bread recipe. Same goes for my chocolate zucchini cake.

chocolate zucchini bread cooling on a wire rack next to a cup of coffee, plates, knife, and chocolate chips

Simple Ingredients, Chocolate Overload

You just need a few pantry staples for this recipe plus of course zucchini!

Vegetable Oil: I prefer oil in this recipe because I've found it keeps the bread softer and more moist than butter, especially after a day or two.
Zucchini: I don't squeeze it dry - I've found that extra moisture is what gives this loaf its soft, almost cake-like texture.
Cocoa Powder: I like using Dutch-process cocoa for a deeper chocolate flavor, but either works depending on what you have on hand.
Chocolate Chips: I always use a generous amount - they create pockets of melted chocolate that make each slice feel extra indulgent. I like to use Callebaut Chocolate Callets.
Combination of Sugars: I like using both brown and granulated sugar because it adds moisture while still keeping the crumb light.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

My Easy One Bowl Method

eggs, sugar, oil, and vanilla in a glass bowl — Mix together the oil, sugars, eggs, and vanilla extract.

shredded zucchini added to wet ingredients in a glass bowl — Mix together the oil, sugars, eggs, and vanilla extract.

A metal sieve holding flour, cocoa powder, baking soda, baking powder, and salt sits over a glass mixing bowl, ready for Double Chocolate Zucchini Bread. The bowl rests on a light green cloth atop a white surface. — Place a large sieve over the bowl and sift in the flour, cocoa powder, baking powder, baking soda, and salt.

A close-up of cocoa powder clumps on a fine-mesh sieve, ready to be sifted for Double Chocolate Zucchini Bread, with a light green cloth partially visible in the background. — Place a large sieve over the bowl and sift in the flour, cocoa powder, baking powder, baking soda, and salt.

hand swirling Chocolate cake batter with a yellow spatula in a glass bowl on a white surface with a light green linen — Gently use a spatula to fold in the dry ingredients.

A glass bowl filled with brownie batter, cocoa powder, and chocolate chips—perfect for Double Chocolate Zucchini Bread—sits on a light blue cloth atop a white surface. A yellow spatula rests in the bowl. — Gently use a spatula to fold in the dry ingredients.

If you overmix the batter you are going to activate the gluten in the flour which would create a tougher baked good, not what we want in this loaf cake recipe.