This Double Chocolate Date Zucchini Bread is moist, fluffy and chocolatey and has all the qualities of an amazing loaf cake! No one will guess that the secret ingredient for this decadent moist chocolate loaf cake is shredded zucchini!

This Double Chocolate Date Zucchini Bread is a bit of everything so I had a hard time naming it. It’s a sweet bread, but it’s also a really nice cake. It’s not just a cake, it’s a really fluffy chocolate cake with tons of chocolate flavor from the cocoa powder and chocolate chips. Oh, and there’s also dates!

So does Double Chocolate Date Zucchini Bread sound good to you? Awesome, because I want to tell you all about it:

Why this recipe works:

This Double Chocolate Date Zucchini Bread is a light, fluffy, super moist and intensely chocolate-y loaf studded with chocolate chips and tiny pieces of dates!

The added zucchini helps the cake stay fresh for a while—at least 4 days! And I promise, even though there are about 2 cups of shredded zucchini in this Zucchini Bread, you won’t get a bite of zucchini in your mouth that will spoil your chocolate moment! It completely absolutely all disappears while and becomes a smooth part of the cake

So obviously, there’s no way anyone will notice the shredded zucchini added in this Zucchini Bread recipe! We sneak it in to boost the moisture level of this chocolatey loaf cake and to lighten it up, making this a healthier cake! A must try recipe for chocoholics who want to eat better.

A word about the dates: They add some more moisture to this Double Chocolate Zucchini Bread. And of course, they also add sweetness. A nice faint sweetness that perfectly balances the chocolate without any date flavor to take mess with your chocolate moment.

How to make this Double Chocolate Date Zucchini Bread:

To make this moist and fluffy Double Chocolate Date Zucchini Bread, you’ll need a whisk and 2 bowls. One bowl for dry ingredients and one bowl for wet ingredients.

A word about pan sizes: I bake my Double Chocolate Date Zucchini Bread in this mini loaf pans and they only need 20 mins. However, you can bake them in a loaf pan for an hour, or in a square pan and cut them into squares.

To make the batter for this Zucchini Bread, preheat the oven to 375 degrees F. Spray a mini loaf pan with baking spray and set aside. In a small bowl, whisk the dry ingredients: flour, baking powder, baking soda and salt.

In another bowl, whisk together the wet ingredients, namely the egg, sugar, yogurt, oil, vanilla and cocoa powder, until smooth.

Using a rubber spatula, fold the dry ingredients into the wet ingredients without overmixing the Zucchini Bread batter. Just make sure there are no visible white specs of dry ingredients. Some lumps in the batter are ok.

With the same spatula, fold in the chocolate chips and chopped dates. Then pour the Zucchini Bread batter into a mini loaf pan and bake the loaf for 20-24 mins.

Tips for success: 

• If baking this Zucchini Bread in a loaf pan, line the pan with parchment paper and bake for an hour.
• Should you decide to bake this Zucchini Bread i8-inch inch square pan, line the bottom with parchment paper and bake the cake for 45 mins.
• Feel free to go nuts here and add some chopped almonds, pistachios or walnuts to your zucchini bread batter for extra crunch.

For more chocolate cake recipes, check out my chocolate banana chocolate chip cake or this mini chocolate pudding cakes recipe!

5 from 3 votes

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Double Chocolate Date Zucchini Bread

This Double Chocolate Date Zucchini Bread is moist, fluffy and chocolatey and has all the qualities of an amazing loaf cake! No one will guess that the secret ingredient for this decadent moist chocolate loaf cake is shredded zucchini!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword chocolate loaf cake, healthy loaf cake with dates, zucchini bread with chocolate

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 mini breads

Calories 231 kcal

Author Mahy

Ingredients

• 2 cups shredded zucchini drained
• 1/2 cup light brown sugar
• 1 egg
• 1/2 cup Greek yogurt
• 1/3 cup oil
• 1 teaspoon vanilla extract
• 1/2 cup finely minced pitted dates
• 1/2 cup cocoa powder
• 2/3 cup dark chocolate chips
• 1 1/4 cups flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• pinch of salt

Instructions

1. Preheat the oven to 375 degrees F. Spray a mini loaf pan with baking spray and set aside.
2. In a small bowl whisk in the dry ingredients: flour, baking powder, baking soda and salt.
3. In another bowl, whisk in the wet ingredients well: the egg, sugar, yogurt, oil, vanilla and cocoa powder until smooth.
4. Using a rubber spatula, fold the dry ingredients into the wet ingredients without over mixing the batter. Just make sure there are no visible white specs of dry ingredients. Some lumps in the batter are ok.
5. Using the same spatula, fold in the chocolate chips and dates. Then pour the batter into a mini loaf pan and bake for 20-24 mins.
6. If baking in a loaf pan, line the pan with parchment paper and bake for an hour.
7. If baking in an 8-inch square pan, line the bottom with parchment paper and bake the cake for 45 mins.

Recipe Notes

• If baking this Zucchini Bread in a loaf pan, line the pan with parchment paper and bake for an hour.
• Should you decide to bake this Zucchini Bread i8-inch inch square pan, line the bottom with parchment paper and bake the cake for 45 mins.
• Feel free to go nuts here and add some chopped almonds, pistachios or walnuts to your zucchini bread batter for extra crunch.

Nutrition Facts

Double Chocolate Date Zucchini Bread

Amount Per Serving

Calories 231 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 3g 15%

Cholesterol 14mg 5%

Sodium 92mg 4%

Potassium 280mg 8%

Total Carbohydrates 32g 11%

Dietary Fiber 2g 8%

Sugars 17g

Protein 4g 8%

Vitamin A 1.2%

Vitamin C 4.5%

Calcium 7.2%

Iron 8.4%

* Percent Daily Values are based on a 2000 calorie diet.

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