This Double Chocolate Zucchini Bread is super moist and so full of chocolate flavor that no one will ever know it’s packed with vegetables. It’s also a fun and delicious way to use up all of the extra zucchini from your garden.
Jump to:
- Homemade Double Chocolate Zucchini Bread
- How to Prepare Zucchini for Baked Goods
- Ingredients in Double Chocolate Zucchini Bread
- How to Make Double Chocolate Zucchini Bread
- Double Chocolate Zucchini Muffins
- Storing and Freezing
- Double Chocolate Zucchini Bread Recipe
- More Delicious Quick Bread Recipes
Homemade Double Chocolate Zucchini Bread
Need a kid to eat their veggies? Serve them this Double Chocolate Zucchini Bread and they will be none the wiser. It is so rich and chocolatey, they’ll think they are eating chocolate cake.
Based on our Homemade Zucchini Bread recipe, we’ve replaced some of the flour with cocoa powder and tossed in plenty of chocolate chips to make a breakfast treat that tastes like absolute heaven with a cup of coffee.
Just like the plain Zucchini Bread, this recipe yields 2 loaves so that you can eat one now and freeze one for later. It also works great as muffins, and is still healthier than a cupcake despite all of the chocolate.
If you're looking for more zucchini recipes, be sure to check out our Zucchini Cupcakes, Zucchini Banana Bread, and also some Parmesan Roasted Zucchini. It's divine too!
How to Prepare Zucchini for Baked Goods
To peel or not to peel? We hear that question a lot.
We're in the "don't peel" camp. Just give it a quick rinse, cut the ends off and grate away. The peel actually helps the grated zucchini keep a bit of structure while baking, and it looks pretty, too.
To grate the zucchini, we find that using a box grater is the easiest. If you notice a lot of liquid being released from the zucchini, you can gently pat it with a paper towel. Some have more liquid than others, so this may not be necessary.
Ingredients in Double Chocolate Zucchini Bread
- Zucchini - you can grate these on a box or cheese grater, making sure to pat or squeeze out any excess liquid before adding them to your batter.
- Butter - we use melted butter in this recipe which is great news because it means you won’t need to use a stand mixer! If you want to make this dairy-free, you can also substitute coconut oil.
- Eggs - any type of large eggs will work great.
- Sugar - you’ll need regular white granulated sugar.
- Cocoa Powder - the better the cocoa powder, the better the Double Chocolate Zucchini Bread so we recommend using a higher quality brand.
- Lemon Juice - fresh lemon juice tastes best.
- Flour - we use all-purpose flour for this bread.
- Spices - to flavor the bread we use both ground cinnamon and allspice.
- Baking Powder and Baking Soda - these both help to make the loaves rise and keep them nice and tender.
- Salt - sea salt works great.
- Chocolate Chips - you can use either regular or mini semi-sweet chocolate chips, or even a combination of both. We’ve also been known to use dark chocolate chips, milk chocolate chips and even peanut butter chips.
How to Make Double Chocolate Zucchini Bread
- Make the batter. In a large mixing bowl, combine the shredded zucchini (squeezed of excess moisture), sugar, eggs, cocoa, melted butter, and lemon juice and mix well. In a separate mixing bowl, combine the flour, cinnamon, salt, baking powder, baking soda, and allspice and whisk together. Combine the flour mixture with the zucchini mixture and stir together with a rubber spatula, mixing just until combined. Add chocolate chips and mix again.
- Prep the loaf pans. Grease two 8" x 4" pans, or 6 mini loaf pans. Divide the batter evenly between your prepared bread pans, then sprinkle a few extra chocolate chips on top of each loaf (optional).
- Bake. Bake in a preheated 350 degree oven for 50-60 minutes (mini loaves for 35-40 minutes), or until a toothpick inserted into the center comes out clean and the internal temperature reaches 200 degrees F.
- Cool and serve. Remove from the oven and cool on a wire rack for 20 minutes, then gently run a knife around the edges of the bread and tease the bread out of the pan. Enjoy!
Double Chocolate Zucchini Muffins
To make these into muffins instead of loaves, prep your batter as directed and then spray muffin tins with non-stick spray (or cupcake liners). Fill the batter about ? of the way full and bake in a preheated 350 degree oven for about 20-30 minutes, or until a toothpick inserted into the center comes out clean.
You should get between 20-24 muffins that can be eaten, stored or even frozen.
Storing and Freezing
- Make-Ahead - you can make the batter a day in advance, divide the batter into the pans, and store it in the fridge overnight. When you are ready to bake, remove the pans from the fridge and let sit out at room temperature for at least 30 minutes while you preheat the oven.
- Once Baked - your loaves should be covered and stored either at room temperature for up to 2 days or in the fridge for up to 1 week.
- Freezer - you can also wrap your loaves individually then place them in a freezer bag and store frozen for up to 3 months. To thaw, transfer to the fridge or room temperature overnight.
Double Chocolate Zucchini Bread Recipe
Ingredients
- 3 ½ cups Zucchini shredded and squeezed
- 2 cups Sugar
- 3 large Eggs
- ½ cup Cocoa Powder
- 1 cup Butter melted
- 1 tablespoon Lemon Juice
- 3 cups All-Purpose Flour
- 1 tsp Ground Cinnamon
- 1 tsp Salt
- ½ tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Ground Allspice
- 2 cups Chocolate Chips plus a few extra to sprinkle on top
Instructions
- Preheat oven to 350 degrees.
- Grease two 8" x 4" pans, or 6 mini loaf pans, and set aside.
- In a large mixing bowl, combine the shredded zucchini (squeezed of excess moisture), sugar, eggs, cocoa, melted butter, and lemon juice and mix well.
- In a separate mixing bowl, combine the flour, cinnamon, salt, baking powder, baking soda, and allspice and whisk together.
- Combine the flour mixture with the zucchini mixture and stir together with a rubber spatula, mixing just until combined. Add chocolate chips and mix again.
- Divide the batter evenly between your prepared bread pans, then sprinkle a few extra chocolate chips on top of each loaf (optional).
- Bake in a preheated 350 degree oven for 50-60 minutes (mini loaves for 35-40 minutes), or until a toothpick inserted into the center comes out clean and the internal temperature reaches 200 degrees F.
- Remove from the oven and cool on a wire rack for 20 minutes, then gently run a knife around the edges of the bread and tease the bread out of the pan. Enjoy!
Nutrition
More Delicious Quick Bread Recipes
- Applesauce Muffins
- Lemon Blueberry Bread
- Mini Blueberry Bread
- Homemade Banana Bread
- Double Chocolate Banana Bread
- More Quick Bread Recipes
- More Summertime Recipes
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This Double Chocolate Zucchini Bread is so rich and chocolatey, you'll think you are eating chocolate cake. It's a fun and delicious way to use up all of the extra zucchini from your garden, or get kids to eat their veggies.
Renee Goerger
This is one of my favorite sweet zucchini bread recipes. I think it has a lot to do with that little bit of lemon juice in the ingredient list that makes all the difference.
Shadi Hasanzadenemati
This was such a hit! Thank you for this awesome recipe