This is chocolate bread that sneaks zucchini into your life and nobody has to know—except the person who stole the last slice. It’s moist, fudgy, and suspiciously vegetable-forward, which is a win if you enjoy lying to your conscience. It’s double chocolate because one chocolate layer clearly isn’t enough to make up for the fact you’re adding grated zucchini to dessert. Try it because it bakes fast, travels well to potlucks where people pretend they didn’t eat three slices, and because you deserve a guilty pleasure that counts as “fiber.”

Once, I tried this at the same time as a Zoom meeting. I thought I could multi-task like a sane adult. The husband—bless him—decided the batter needed “sampling” and used a different spoon each time so he didn’t have to wash any. The kids then insisted on decorating the top with sprinkles like it was a birthday cake. I pulled a loaf out of the oven that looked like it had survived a glitter tornado and still tasted like heaven. Also, the pan was definitely too small. No, I did not wash fewer dishes.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

🍨

MORE OF OUR FAVORITE…

Why You’ll Love This Delish Double Chocolate Zucchini Bread

– It’s basically brownies pretending to be health-conscious. Admit it: you want that.
– Sneaks vegetables into dessert without any ethical debates. Your dentist might ask questions, but you’ll be two bites ahead.
– Keeps well, so you can pretend you’re meal-prepping and not just hoarding snacks.
– Great for gifts, potlucks, or quiet moments when you need chocolate and no one to judge the crumbs.

Time-Saving Hacks

– Use pre-shredded zucchini from the grocery if you’re short on dignity (and time). It saves ten minutes and a sink full of grates.
– One-bowl method: melt the chocolate, stir everything in the same bowl, and call it efficient. Fewer dishes, more joy.
– Microwave the chocolate in 20-second bursts instead of fussing with a double boiler. It’s slightly risky, but so is my life plan.
– Line your pan with parchment so you don’t have to file a liberation plan for stuck bread.
– Make muffins instead of loaves—faster bake time, portable, and they feel socially acceptable to eat while walking.

Serving Ideas

– Serve with a smear of cream cheese frosting if you’re feeling dramatic (and want to hide that it’s technically veg-based).
– Pair with coffee if it’s morning, or red wine if the kids did something unspeakable. That’s not a suggestion; it’s a survival strategy.
– Warm a slice for 10 seconds in the microwave and add a scoop of vanilla ice cream if you want to be extra and feel zero regrets.
– Keep it simple: a plate, a napkin, and no one hovering. Best-case scenario.

What to Serve It With

Classic: black coffee or a cold glass of milk. No weird artisanal foam required.
Fancy-ish: whipped mascarpone or a drizzle of salted caramel. Tell people it’s a chef move.
For kids: hide the zucchini bragging rights and give them each a napkin trophy.
For sharing: send companion slices to neighbors and reclaim your social currency.

Tips & Mistakes

– Don’t over-drain the zucchini—some moisture is good, but you don’t want a steam bath in your loaf. Squeeze gently with a towel.
– Don’t overmix the batter; the less you stir, the more tender the crumb. Pretend you’re meditating.
– If the top browns too fast, tent loosely with foil and finish the bake. The oven isn’t exempt from your drama.
– Toothpick test: if it comes out mostly clean with a few melty crumbs, it’s done. If it’s a chocolate riverscape, give it a few more minutes.
– Yes, the pan is sometimes too small. Either use two pans or embrace the overflow and call it “rustic.”

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– At room temp, keep it wrapped or in an airtight container for up to 3 days.
– In the fridge, it’ll last a week-ish—if your house is a civilized place.
– Freeze slices individually in plastic wrap and a bag for up to 3 months. Toast gently to revive.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add nuts (walnuts or pecans) for crunch. Or don’t. I won’t judge if you dump in chocolate chips like a pirate.
– Use gluten-free flour cup-for-cup if needed. Texture may change but the chocolate still wins.
– Swap half the oil for applesauce to fool yourself into thinking it’s healthier.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!