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Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

Once zucchini come into season, they try to take over. They overrun gardens, markets and refrigerators. Fortunately, they are very versatile and can be prepared in a variety of ways. You can add them to all kinds of savory dishes, from sides of roasted vegetables to soups. And, just like carrots (and lettuce!), zucchini has a mild enough flavor and texture that it can be a great addition to sweet dishes, too.

Zucchini adds a lot of moisture to a sweet quick bread like this Double Chocolate Zucchini Bread. To be honest, even though this is considered to be a quick bread because it is loaf-shaped and doesn’t really need any frosting, this is more of a cake. It is just sweet enough and has loads of chocolate flavor. One of the advantages to calling it a “bread” is that you can get away with serving it at breakfast or brunch, with tea or coffee, and don’t have to feel guilty about getting a chocolate fix early in the day. That said, it makes a great, easy dessert, too.

I like to throw a bunch of chocolate chips into this bread, as they make it even more chocolaty. If you’d rather have a little more texture, you can also stir in some walnuts or pecans, too.

Double Chocolate Zucchini Bread
2 cups all purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 cup sugar
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/3 cup vegetable oil
3/4 cup buttermilk
1 tsp vanilla extract
2 medium zucchini, shredded (1 – 1 1/4 cups)
1 cup chocolate chips

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder and salt.
In a medium bowl, whisk together eggs, vegetable oil, buttermilk and vanilla. Add to dry ingredients and stir until almost fully combined. Add in the zucchini and chocolate chips and stir until evenly distributed in the batter (batter should be fairly thick).
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with only moist crumbs attached.
Turn loaf out of pan and cool on a wire rack before slicing.

Makes 1 loaf.

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36 Comments
  • Terry
    June 3, 2009

    I love chocolate zucchini bread. Right now I am having stomach issues…but as soon as I am healed this is one recipe I would like to try, I bet the chocolate chips make it so much better…if that is possible.

  • Kasey
    June 3, 2009

    How appropriate! I just baked some banana bread with chocolate and ginger. Have not tried chocolate zucchini bread, but this is definitely on my list now!

  • Linda
    June 3, 2009

    I love chocolate zucchini bread. You are so right about this taking over the garden…they multiply like rabbits when they are ready!! Have you ever tried making stuffed zucchini flowers?

  • Shelly
    June 3, 2009

    They really do take over…its like the never ending after Thanksgiving Turkey! My Grandma always made loads of chocolate zucchini muffins…once she made an “apple” pie with zucs!!! (Wasn’t terrible until she told us!)

  • pamela
    June 4, 2009

    Love zucchini bread and it’s always good to have a new way to bake it up. Looks great.

  • Morta Di Fame
    June 4, 2009

    Wow…love this idea!

  • James Feder
    June 4, 2009

    Wow.I like the idea of making zucchini as an ingredient in making bread.My children would love this recipe without knowing that they are eating vegetable on it.Thanks for this great idea.

  • Ashley
    June 4, 2009

    Ooo this looks delicious!

  • Face Cream
    June 4, 2009

    Hmmmmm I love chocolate zucchini bread.My Sister always made loads of chocolate zucchini muffins…once she made an “apple” pie with zucs

  • zerounu
    June 5, 2009

    I can smell it from here..Thx for the recipes.

  • howtoeatacupcake
    June 5, 2009

    Ya know, I just bought a ton of zucchini in hopes of finding a good dessert recipe to use them in! Thanks for posting 😀

  • Stephany
    June 10, 2009

    so yummy!!!

  • Learn Spanish
    June 13, 2009

    Darn! This looks so freakin’ delicious.

  • Liz Brooks
    June 22, 2009

    This is a wonderful recipe, wanted to let you know I wrote about it here: http://tinyurl.com/n9k7al

    Thank you for the recipe:)

  • Orin
    June 24, 2009

    I made this cake for my parents in law and they loved it. Thanks for sharing the recipe.

  • smita penn
    July 31, 2009

    this recipe ROCKS! i am by no means a baking enthusiast and in fact have failed at everything i’ve ever tried to bake (i’ve even screwed up box mixes). i tried this recipe last night and it is absolutely divine! i added pecans and walnuts to it though — super delish!! this recipe is RIGHT ON!!

  • visit now
    August 9, 2009

    Play this site, really appreciate it.

  • Search Engine Optimization
    August 11, 2009

    I like the idea of making zucchini as an ingredient in making bread.

  • Formal Wear
    August 12, 2009

    My children would love this recipe without knowing that they are eating vegetable on it.Thanks for this great idea.

  • Jen
    September 9, 2009

    This was fantastic – this was the first time I made a double chocolate bread and it was a fun new way to use up all of the summer zucchini and have some chocolate!

  • Kitchen sinks
    October 11, 2009

    Its always good to have a new way to bake it up.

  • Health Premiums
    November 16, 2009

    These sound and look amazing! I used to make zucchini bread all the time, but I never thought about trying to make a chocolate version.

  • affiliate network blog
    January 25, 2010

    Magnificent idea

  • affiliate network sites
    January 25, 2010

    Probably, I am mistaken.

  • Quotes to Live By
    March 4, 2010

    Hmm great zucchini bread :). We love this here at home!

  • tj
    April 5, 2010

    Nicole, I just baked your zucchini bread and it was decadent! So moist and chocolatey, not too sweet, it melts in your mouth. This is cake, not bread. And it didn’t need any frosting or even a dusting of confectioner’s sugar. I used whole wheat flour and reduced the milk to 2/3 cup because I had 2.5 cups of zucchini. I ran out of chocolate chips, so I added mocha chips to make a total of 1 cup of chips. Then I baked it in an 8×8-inch pan. It was great! Thanks for the recipe 🙂

  • BabetteBakes
    August 26, 2010

    I made Double Chocolate Zucchini bread this week too! Great minds think alike………and I like your photo.

    I used mini chocolate chips and instant espresso powder.
    I have better luck with mini chips distributing evenly and not sinking to the bottom of the pan.

  • Valerie
    November 29, 2010

    Very moist…I could not wait for it to cool before trying this wonderful bread. I will make this again. I did spread a cinnamon cream cheese spread on it and it was a party in your mouth…mmm

  • Foodiebia
    July 18, 2011

    Thank you for the recipe! I loved it and posted about it here:
    http://foodiebia.blogspot.com/2011/07/double-chocolate-zucchini-bread.html

  • Nicki H.
    September 22, 2011

    So delicious! I substituted applesauce for the vegetable oil. Very moist bread, great balance between the chocolate and zucchini.

  • The Bread Maker
    December 20, 2014

    WOW!!! they look so very good and mouth-watering. Just beautiful

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