Double Chocolate Zucchini Bread

Chocolate Zucchini Bread – Rich and chocolatey bread that uses all of that summer zucchini. You will never know there are veggies in there!

Baking with zucchini is one of my favorite things to do as soon as it starts coming in the garden.  This classic Zucchini Muffin recipe has been a staple in our house for years.  But I like to mix it up too! 

Chocolate and zucchini go so well together, these Chocolate Zucchini Muffins have quickly become a favorite as well.  So why not try zucchini in a rich chocolate zucchini bread as well!  

If you haven’t tried chocolate and zucchini together you are missing out! This zucchini bread that is studded with chocolate chips is just over the top delicious. It may be my all time favorite thing to bake with zucchini. It just works together.

What’s In Chocolate Zucchini Bread

• Zucchini – use a box grater to grate the zucchini with the peel still on. Be sure to squeeze out as much moisture as you can or your bread will be a soggy mess.
• Eggs
• Honey
• Vegetable Oil
• Brown Sugar
• Vanilla Extract
• Salt
• Baking Soda
• Baking Powder
• Cocoa Powder
• All-Purpose Flour
• Chocolate Chips

How To Make Chocolate Zucchini Bread

This is an easy one bowl recipe, no need to mix the wet and dry separately! Just get out a mixing bowl and a spatula and get to work.

1. In a large bowl whisk together the eggs, honey, vegetable oil, brown sugar and vanilla extract until everything is well combined and smooth.
2. Next stir in the salt, baking soda, baking powder, cocoa powder, and flour. This mixture will be very thick, that is ok!
3. Fold in the zucchini and chocolate chips until the zucchini is incorporated. It will be thick and look like a lot of zucchini, but it almost melts as it bakes, so don’t worry!
4. Pour the batter into the prepared loaf pan. Bake for 60-75 minutes, or until a tester comes out clean.
5. Remove the bread from the oven, and allow to cool on a wire rack for at least 15 minutes before removing the bread from the pan.
6. Allow to cool completely before slicing.

This chocolate zucchini bread is so easy to throw together.  It is rich, dense, and chocolatey.  It makes for a great snack, dessert, or send it in the lunch box.  You can not taste any zucchini in there, and you can’t really even pick out any green flecks, so you could easily pass this over with the pickiest of eaters. If you are worried, you can peel your zucchini before you shred it, and then no one will ever know!

Storage

After the bread has cooled completely I like to wrap in foil or place in a plastic storage bag. It will last for 3-4 days sitting on the counter.

This bread freezes beautifully, so if you have lots of zucchini this is a great way to use it up. Wrap the loaf with plastic wrap and then wrap with foil before placing the in freezer. It will last for up to 3 months. Alternatively, if you want to be able to take out just one slice at a time, slice the bread and place in a single layer on a baking sheet. Put in the freezer for a couple hours, until everything is frozen. Stack the slices of bread together, and place in a food storage bag in the freezer for up to 3 months.

Zucchini makes all of your baked goods super moist and tender.  It is mostly made up of water, so it your treats always come out extra delicious when you use it! 

More Tasty Zucchini Recipes

• Zucchini Fritters
• Grilled Zucchini
• Zucchini Chocolate Cake
• Whole Wheat Zucchini Bread
• Chocolate Chip Zucchini Cake
• Zucchini Brownies
• Zucchini Corn Fritters

Continue to Content

Yield: 10

Double Chocolate Zucchini Bread

Print

Double Chocolate Zucchini Bread - Rich and chocolatey bread that uses all of that summer zucchini. You will never know there are veggies in there!

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 25 minutes

Ingredients

• 2 cups shredded zucchini, (unpeeled), squeeze excess water out
• 2 eggs
• 1/3 cup honey
• 1/2 cup canola oil
• 1/2 cup brown sugar
• 1 tsp vanilla
• 1 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/3 cup cocoa powder
• 1 2/3 cups flour
• 1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350 F. Spray an 9x5 inch loaf pan with nonstick cooking spray.
2. In a large bowl whisk together the eggs, honey, oil, brown sugar and vanilla.
3. Add the salt, baking soda, baking powder, cocoa powder, and flour. Whisk until well combined.
4. Using a spatula fold in the zucchini and chocolate chips.
5. Pour the batter into the prepared loaf pan. Bake for 60-75 minutes, or until a tester comes out clean.
6. Remove from the oven, and allow to cool on a wire rack for at least 15 minutes before removing the bread from the pan.
7. Allow to cool completely before serving.

Notes

Adapted Tracey's Culinary Adventures

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 357Total Fat 18gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 37mgSodium 342mgCarbohydrates 48gFiber 3gSugar 28gProtein 5g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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