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Moist Double Chocolate Chip Zucchini Bread Recipe with Brown Sugar Glaze

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A moist and delicious zucchini bread featuring double chocolate chips and a sweet brown sugar glaze, perfect for sneaking veggies into a tasty treat.

Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchinis, squeezed to remove excess moisture)
  • 1 ¾ cups all-purpose flour (or almond flour for gluten-free option)
  • ½ cup unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ¾ cup brown sugar, packed
  • ⅓ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • For the Brown Sugar Glaze:
  • ½ cup powdered sugar, sifted
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons milk (dairy or plant-based)
  • ½ teaspoon vanilla extract

Instructions

  1. Grate 2 medium zucchinis to yield about 2 cups. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture. Set aside.
  2. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
  3. In a large bowl, sift together 1 ¾ cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon cinnamon if using. Stir to combine evenly.
  4. In another bowl, whisk ¾ cup packed brown sugar and ⅓ cup granulated sugar with 2 large eggs until smooth and slightly fluffy (about 2-3 minutes). Add ½ cup vegetable oil and 1 teaspoon vanilla extract; whisk until fully incorporated.
  5. Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Do not overmix; a few lumps are okay.
  6. Fold in the squeezed zucchini and 1 cup semi-sweet chocolate chips.
  7. Pour batter into prepared loaf pan and smooth the top with a spatula.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Start checking at 50 minutes.
  9. Let bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
  10. To make the glaze, whisk together ½ cup powdered sugar, 2 tablespoons brown sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth. Add more milk a teaspoon at a time if needed to reach drizzling consistency.
  11. Drizzle glaze over cooled bread and let set for 10-15 minutes before slicing.

Notes

[‘Drain zucchini well to avoid soggy bread.’, ‘Do not overmix batter to keep bread tender.’, ‘Use room temperature eggs for better mixing.’, ‘Tent bread with foil if browning too fast but undercooked inside.’, ‘Toss chocolate chips in flour before folding to prevent sinking.’, ‘Adjust glaze consistency by adding milk gradually.’, ‘Frozen zucchini can be used if thawed and drained.’, ‘For gluten-free version, use almond or gluten-free flour and add xanthan gum.’, ‘For vegan adaptation, replace eggs with flax eggs and use plant-based milk and oil.’, ‘Add nuts or spices for variations.’, ‘Store bread in airtight container at room temperature up to 3 days or freeze up to 3 months.’]

Nutrition

Keywords: zucchini bread, chocolate chip, double chocolate, brown sugar glaze, moist bread, quick bread, dessert, snack, gluten-free option, vegan adaptation

Find it online: https://jollyfork.com/moist-double-chocolate-chip-zucchini-bread-recipe-with-brown-sugar-glaze-easy-and-delicious/