This double chocolate zucchini bread recipe is the perfect way to use any extra zucchini you have lying around this summer! The zucchini makes the bread super moist, and we use both cocoa powder and chocolate chips to make it extra chocolatey. Enjoy this treat with a cup of coffee or tea!
Why You’ll Love This Zucchini Bread Recipe
Double chocolate – need I say more?! This zucchini bread is rich, moist, super chocolatey, and perfect for breakfast, a snack, or dessert, so pretty much…any time of the day. The only problem is that it doesn’t last long in our house because once everyone gets a (large) slice we’re practically down to crumbs!
I love baking with zucchini because it adds so much moisture but you don’t taste the actual vegetable. This bread is basically a moist and richly flavored chocolate cake, but you get to call it healthy because it’s made with a veggie.
If you’re bursting at the seams with zucchini in the summer like I am, you’re going to be making a lot of this bread.
More Zucchini Recipes To Try
- Zucchini Brownies
- Chocolate Zucchini Cupcakes with Cream Cheese Frosting
- Zucchini Coffee Cake
- Zucchini Carrot Bread
- And as much as I adore all of those sweet treats, zucchini is so delicious in savory meals too. One of my family’s favorite appetizers is this Easy Zucchini Pizza Bites recipe!
Ingredients
Thankfully, a ton of these ingredients are kitchen staples which means you can mix up a batch of this sweet chocolatey bread any time you can get your hands on fresh zucchini!
- All-purpose flour
- Brown sugar – packed
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Milk
- Eggs
- Butter
- Vanilla
- Chocolate chips
- Zucchini – grated
How to Make Double Chocolate Zucchini Bread
Step 1: Preheat and Prep
Preheat your oven to 350 F and lightly grease a loaf pan. Set it aside for later.
Step 2: Mix Batter and Bake
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add in the milk, eggs, butter, vanilla, chocolate chips, and zucchini. Stir the batter until it’s just combined.
- Spoon the batter into the prepared pan and bake for 50 minutes, or until a toothpick inserted in the middle comes out clean.
Step 3: Cool
Let the bread cool in the pan for 10 minutes before removing it to finish cooling completely on a rack. Enjoy!
FAQs
Nope – just grate it! If you feel strongly about peeling it then I support you, but there’s no need to peel it.
Please don’t squeeze the water out of your grated zucchini! The moisture in the zucchini is part of what makes zucchini bread so perfectly moist.
It really depends on the size of the vegetable. You could get away with one large zucchini, or maybe two medium-sized ones. The good thing is that you can use any extras for another dish.
Once your zucchini bread has cooled, store it in the refrigerator in an airtight container for 5-7 days.
More Sweet Bread Recipes You’ll Love
- Easy Banana Bread
- Cinnamon Swirl Bread
- Lemon Blueberry Bread
- Pumpkin Blueberry Bread
- Banana Nut Bread
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Double Chocolate Zucchini Muffin Bread
Ingredients
- 2 cups all purpose flour
- 3/4 c- 1 cup packed brown sugar
- 2/3 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 2 large eggs beaten
- 1/2 cup butter melted
- 2 teaspoons vanilla
- 2/3- 3/4 cup chocolate chips
- 2 cups grated zucchini
Instructions
- Preheat oven to 350 degrees F. Lightly grease a loaf pan and set aside.
- In a large bowl combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Add in the milk, eggs, butter, vanilla, chocolate chips and zucchini. Stir just until combined. Spoon into prepared pan and bake for 50 minutes or until toothpick inserted in middle comes out clean.
- Let cool in pan 10 minutes before removing to cool on a rack.
Thinks looks delicious, but then I am a chocolate lover. No vacation in my neck of the woods yet either, have fun.
Thanks, Roxanna!! 🙂 Sounds like you need to make some vacation plans too!