DOUBLE CHOCOLATE ZUCCHINI BREAD — This decadent chocolate bread is studded with chocolate chips and loaded with fresh zucchini. The best zucchini bread you’ll ever make!
I don’t know about you, but the only way I can feed my family zucchini is hidden in baked goods. And this Double Chocolate Zucchini Bread is my absolute favorite way to deliver zucchini incognito.
My husband loathes zucchini, even in baked goods. And he couldn’t get enough of this decadent, chocolate chip studded bread.
Between him and my hungry teenagers, I barely got a piece for myself!
I made this over the weekend and let me just say…..definitely a keeper recipe! It was so delicious, I will absolutely be making this again! ~ Natalie
The bread is so moist and full of chocolate flavor, it’s hard to imagine enjoying a chocolate loaf without zucchini. Yes, there are four cups of zucchini in this recipe. It may seem like a lot, but trust me, it’s just perfect.
You can put all of the chocolate chips into the batter, but I like to keep some for sprinkling on top. And it goes without saying that extra chocolate chips are always a good thing!
This also makes great muffins and mini loaves, just be sure to adjust your baking time accordingly.
I just made this bread. The batter filled a pampered chef 4-mini loaf pan stoneware pan. I just have to say….I think I’m going to eat all four mini loaves right now as I burn myself eating them because they are sooooo good!!! ~ Linda
If you’ve got an overabundance of zucchini in your garden–or your neighbors are trying to give you their extra zucchini, then this Double Chocolate Zucchini Bread is the recipe for you!
If you ask me, it’s about the best thing you can do with zucchini!
Be sure to save this Double Chocolate Zucchini Bread recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Zucchini
Appearance: Look for skin should be dark green, smooth and free of blemishes. In addition, the skin should be slightly prickly and shiny. A moist stem end is also a good indicator of freshness.
Size: Look for zucchini that’s not too big (about 6 to 8-inches long) and still relatively thin. The zucchini should feel heavy for its size.
Storing: Don’t wash or cut zucchini until you’re ready to use it. Keep it in a perforated or loosely closed plastic bag in the refrigerator crisper drawer for up to one week.
Here’s what you’ll need to make Double Chocolate Zucchini Bread
- Cocoa powder
- Baking soda
- Brown sugar
- Chocolate chips
Double Chocolate Zucchini Bread
This decadent chocolate bread is studded with chocolate chips and loaded with fresh zucchini. The best zucchini bread you'll ever make!
- 4 cups grated zucchini (about 2 medium zucchini)
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 3/4 cup butter, melted
- 2 teaspoons vanilla
- 1 1/2 cups chocolate chips, divided
- Preheat oven to 350 degrees. Grease two 8×4 inch loaf pans, or one 9×5 pan.
- In a large bowl, combine flour, cocoa powder, baking soda and salt.
- In another large bowl, combine sugars, eggs, melted butter and vanilla
- Add the flour mixture to the sugar/butter mixture and stir to combine. Do not over mix.
- Fold in grated zucchini and 1 cup of chocolate chips.
- Spread batter in prepared loaf pans and sprinkle remaining chocolate chips over top
- Bake for 40-60 minutes (depending on size) or until an inserted knife comes out clean. If necessary, cover with foil during the last 10-15 minutes of baking to prevent over-browning.
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Who Dished It Up First: Adapted from Your Cup of Cake.
Chocolate and zucchini, what a very unique combination! That bread looks absolutely delicious.
I love zucchini bread, but the chocolate makes it sound really delicious!
This recipe couldn’t come to me at a better time. I have some zucchini to use and I am running out of ideas. (I only planted one this year, but it’s very prolific.) My family will love this chocolate zucchini bread as a change from the usual one. Thank you so much for sharing.
I just made this bread….li followed the recipe exactly, The batter filled a pampered chef 4-mini loaf pan stoneware pan. I just have to say….I think I’m going to eat all four mini loaves right now as I burn myself eating them because they are sooooo good!!!
I made this over the weekend and let me just say.. definitely a keeper recipe! It was so delicious and chocolately, I will absolutely be making this again! I had to keep it in the oven for a bit longer than 60 minutes, though, closer to an hour and half. Since I only had a 9 x 5 inch loaf pan, the batter had to go into one pan and it was just so big that the center was still uncooked after 60 mins.
Thanks Natalie! So glad you liked it. 🙂
Delicious! I made these as written, except I baked them in muffin pans for better portability. The 9-year old was eyeing the batter with suspicion. It took some coaxing to get her to try a bite, but she said they are yummy. Whatever it takes to get her used to veggies other than broccoli, peas and carrots!
This was the BEST! Super moist and I put dark chocolate chips in mine. My new favorite recipe, especially with the zucchini fresh from the garden.
This recipe made me one large loaf and three small loaves.
I made this last weekend. Sooooo decadent! My daughter posted a picture on FB….now I’m making 2 more loaves today for the nieces family Good thing it’s zucchini season! Lol