Double Chocolate Zucchini Bread

This double chocolate bread is just about the best thing to ever happen to zucchini. It’s rich, fudgy, and packed with two kinds of chocolate chips. If you can’t fathom eating one more plate of zoodles, consider this the most delicious way to use up your summer haul. The shredded zucchini is the secret to the loaf’s tender, moist texture, but no one will ever guess what’s hiding inside. Promise!

This recipe makes two loaves—you can give one to a friend, or stash one in the freezer for a rainy day! Even better, you don’t need an electric mixer. Just grab a good whisk and sturdy spoon and stir everything together. I love sprinkling the top with flaky salt to balance all that richness. Put this one on your list of zucchini recipes to try before summer ends. Oh, and if you’re in the baking mood and still have zucchini leftover, make these chocolate chip zucchini muffins or this more classic zucchini bread next!

Do you peel zucchini for zucchini bread?

Nope! Save yourself the time—the skin is soft and completely edible. Once the zucchini is grated and baked into the bread, you won’t even notice it.

How do you grate zucchini for bread?

It's easy! Start by cutting the ends off the zucchini. If your zucchini is especially large, you can cut it in half crosswise so it's easier to handle. Then grab a box grater and begin grating it on the side with the largest holes. That's it! If you have a food processor with a grating attachment, you can use that instead. But I find a box grater is easy enough to use.

How do you store double chocolate zucchini bread?

Allow the zucchini bread to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to 3 days or refrigerate it for up to 1 week.

How do you freeze double chocolate zucchini bread?

Wrap the whole loaf—or individual slices—in plastic wrap, followed by foil, and freeze for up to 3 months. Thaw it at room temperature before serving.