If you’ve been on the hunt for a dessert that combines luscious chocolate flavor with a sneaky boost of veggies, let me introduce you to the ultimate game-changer: the Double Chocolate Zucchini Bread Recipe. This dense, moist, and fudgy bread is packed with rich chocolate cake mix goodness, melty chocolate chips, and tender zucchini that adds just the right hint of earthiness and moisture without overpowering the sweetness. It strikes the perfect balance between comfort food and a sneakily wholesome treat, making it a crowd-pleaser any time of the day.
Ingredients You’ll Need
Gathering these simple pantry staples and fresh ingredients is all it takes to whip up a batch of this incredible bread. Each element plays an important role, from creating the tender crumb to enhancing the chocolate richness and adding moisture that keeps every bite irresistibly soft.
- Chocolate cake mix (1 box, about 15.25 oz): This forms the delicious chocolate base and saves you time by providing balanced sweetness and structure.
- Large eggs (2): Eggs bind ingredients together and lend moisture, helping the bread’s texture stay fluffy yet firm.
- Vegetable oil (1/3 cup): Adding fat keeps the bread tender and moist throughout its shelf life.
- Milk (1/2 cup): This adds hydration and enriches the batter, making the crumb soft and smooth.
- Vanilla extract (1 teaspoon): A splash of vanilla elevates the chocolate flavors and adds warmth.
- Grated zucchini (1 1/2 cups, about 1 medium): The secret superstar that adds moisture without weighing down the bread—and sneaks in some veggie goodness.
- Chocolate chips (3/4 cup): For pockets of melted chocolate that make every bite divine and extra indulgent.
- Ground cinnamon (1/2 teaspoon, optional): A subtle spice that complements chocolate perfectly and adds a gentle depth.
- Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness beautifully.
How to Make Double Chocolate Zucchini Bread Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C) so it’s ready to go once your batter is mixed. Grease and flour a 9×5 inch loaf pan or line it with parchment paper to make removing the bread afterwards a breeze. This prep ensures your bread comes out with a perfect crust and doesn’t stick.
Step 2: Blend the Base Ingredients
In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, milk, and vanilla extract. Whisk these together until the batter is smooth and fully combined, creating a luscious chocolate base that’s ready to soak in the zucchini’s moisture.
Step 3: Add the Zucchini
Grate your zucchini finely and be sure to squeeze out any excess water—this keeps the batter from becoming too wet. Gently fold the zucchini into your batter, distributing it evenly so every slice benefits from its tender, moist texture without overpowering the chocolate.
Step 4: Mix in the Magic
Stir in the chocolate chips, cinnamon if you’re using it, and salt. These little extras push the flavor and texture over the edge, giving you gooey chocolate bursts and a hint of warm spice that make this bread a sensory delight. Just be careful not to overmix so your bread stays light and tender.
Step 5: Transfer to Pan and Bake
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula for even baking. Pop it into the oven and bake for 45 to 55 minutes, until a toothpick inserted into the middle comes out mostly clean with a few moist crumbs.
Step 6: Cool Before Slicing
After baking, let your zucchini bread cool in the pan for about 10 minutes—this allows it to set up a bit so it slices neatly. Then transfer it to a wire rack to cool completely before you cut in and indulge.
How to Serve Double Chocolate Zucchini Bread Recipe
Garnishes
A dusting of powdered sugar or a light drizzle of chocolate glaze elevates the presentation and gives a subtle sweetness contrast. For an extra cozy touch, a spread of cream cheese frosting or a smear of butter melted into a warm slice can’t be beaten.
Side Dishes
This bread pairs wonderfully with a hot beverage like freshly brewed coffee, creamy latte, or a cup of rich hot chocolate. For a fresh contrast, serve alongside a bowl of mixed berries or a simple fruit salad.
Creative Ways to Present
Try making mini muffins with this batter for an on-the-go treat or bake it in a bundt pan for a stunning centerpiece. Wrapped in parchment and tied with twine, it doubles as a heartfelt homemade gift that’s sure to impress anyone lucky enough to receive it.
Make Ahead and Storage
Storing Leftovers
Keep your Double Chocolate Zucchini Bread stored in an airtight container at room temperature for up to three days. This helps maintain softness and prevents it from drying out, so each slice tastes freshly baked.
Freezing
If you want to save some for later, wrap your cooled bread tightly in plastic wrap, then aluminum foil, and place it in the freezer. It can be frozen for up to three months, perfect for those moments when you crave chocolatey goodness with minimal effort.
Reheating
To enjoy your bread after refrigeration or freezing, warm individual slices in the microwave for about 15-20 seconds or in a toaster oven until warm. This revives the melty chocolate chips and brings back that fresh-baked comfort you love.
FAQs
Can I use yellow or white cake mix instead of chocolate?
While the Double Chocolate Zucchini Bread Recipe really shines with chocolate cake mix, you can experiment with other flavors; just know it won’t have the same rich chocolate depth.
Do I have to peel the zucchini?
No need to peel! The skin is thin and adds color, texture, and nutrients to your bread without altering the taste.
What if my zucchini is very watery?
Grating and squeezing out excess liquid is key. If your zucchini is extremely watery, pressing it with paper towels or a clean kitchen cloth will prevent a soggy batter.
Can I make this gluten-free?
Using a gluten-free chocolate cake mix can work well here. Just make sure all other ingredients are gluten-free to keep it safe and delicious for those with sensitivities.
How do I know when my zucchini bread is fully baked?
Insert a toothpick into the center: it should come out clean or with a few moist crumbs, but no wet batter. The edges will also start pulling away from the pan slightly when done.
Final Thoughts
There you have it—a luscious, easy, and utterly satisfying Double Chocolate Zucchini Bread Recipe that truly brings a smile with every bite. Whether you’re sneaking in veggies or just craving an unbeatable chocolate treat, this recipe delivers on all fronts. Give it a go and watch it quickly become your new favorite for breakfast, snack, or dessert!
Print
Double Chocolate Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Double Chocolate Cake Mix Zucchini Bread is a moist, rich treat that combines the ease of a cake mix with the wholesome addition of grated zucchini. Perfect for a quick yet indulgent dessert or snack, this bread features deep chocolate flavor enhanced by chocolate chips and a hint of cinnamon. It’s an excellent way to sneak veggies into your baked goods without compromising on taste.
Ingredients
Dry Ingredients
- 1 box of chocolate cake mix (about 15.25 oz)
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 3/4 cup chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal of the bread.
- Mix Wet and Dry Ingredients: In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, milk, and vanilla extract. Mix until the batter is well blended and smooth.
- Add Zucchini: Squeeze out any excess water from the grated zucchini then fold it into the batter until evenly distributed.
- Incorporate Chocolate Chips and Spices: Stir in the chocolate chips, ground cinnamon (if using), and salt until just combined, taking care not to overmix the batter.
- Pour Batter into Pan: Pour the prepared batter into the greased or lined loaf pan, smoothing the top with a spatula for even baking.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 45-55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Bread: Let the zucchini bread cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely.
- Serve and Store: Once cooled, slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- Make sure to squeeze excess moisture from the zucchini to avoid a soggy bread.
- For extra flavor, you can add a handful of chopped nuts like walnuts or pecans.
- You can substitute milk with any plant-based milk for a dairy-free option.
- Do not overmix the batter once you add the zucchini and chocolate chips to keep the bread tender.
- Check the bread a few minutes before the minimum baking time if your oven runs hot to prevent overbaking.
