Double Chocolate Zucchini Bread Recipe
I love zucchini bread and this Double Chocolate Zucchini Bread is one of my favorite recipes! My family really likes chocolate and, although we like plain zucchini bread, this recipe includes a double dose of chocolatey goodness that nobody can’t resist!
This is one of my go-to recipes for using up the oodles of zucchini I harvest from the garden each summer. I hope you enjoy it too!
I created this recipe at least 15 years ago. We had an abundance of zucchini and I wanted to try something different. I had an inspiration to add chocolate chips…that was yummy! Next, I tried adding cocoa powder and knew this recipe was a keeper. That was one experimental recipe that was gone very quickly. Now I usually make a double recipe for 4 loaves of this delectable bread at a time!
I hope you enjoy this recipe as much as we do!
Double Chocolate Zucchini Bread
Ingredients
- 3 cups flour unbleached
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 1/2 cups sugar
- 2 cups zucchini, grated
- 1/2 cup vegetable oil canola
- 3 eggs
- 2 cups semi-sweet chocolate chips
Instructions
- preheat oven to 350 degrees Fahrenheit. Grease and flour two 8 x 4 x 2" loaf pans and set aside.
- In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl combine sugar, shredded zucchini, eggs, and oil. Mix well.
- Add flour mixture to zucchini mixture and stir just till combined.
- Fold chocolate chips into batter.
- Pour half of the batter into each greased and floured loaf pan.
- Bake at 350 degrees Fahrenheit for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack for 10 minutes then turn bread out on rack and cool completely. Wrap and store in refrigerator overnight before slicing (if you have the willpower!)
Notes
My Healthy Adaptations to this Double Chocolate Zucchini Bread Recipe…
I use organic flour and usually replace half of the unbleached flour with whole wheat or multi-grain flour to make this a bit healthier. You can use olive oil, or even applesauce, in place of the canola oil if you wish. I buy fair trade, organic chocolate chips, and cocoa powder ever since we read that most chocolate is grown with slave labor.
This bread is good enough to serve as a dessert, even when you make healthy changes to the recipe!
Delicious Ways to Use Your Zucchini Harvest!
I also enjoy making Zucchini Fritters, Carrot Zucchini Cake with Cream Cheese Frosting, and Zucchini Pineapple Bread. My friend Kathi from Oakhill Homestead has even more ideas for using up your zucchini harvest!
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Shared on Farm Fresh Tuesdays, the Homestead Hop, Family Homesteading and Off Grid Hop
This looks really good. I’m going to try making it keto, using a different sweetener, almond and coconut four, and sugar free chocolate chips…It has been a LONG time since I baked…I can’t remember do you peel the zucchini first or leave the peel on? I’m guessing leave it on after cleaning well as it is pretty thin?
Thank you for this recipe!
Hi Carol,
Let me know how your keto version comes out. I’m changing a lot of my recipes to be low carb. I leave the peel on unless the zucchini gets really large and tough, then I remove the seeds and peel.
Best wishes!
Well, I did make it today. I am VERY new to KETO baking, so I forgot that coconut flour absorbs lots more liquid… NEXT time I will I reduce the flours to 1 3/4 c almond flour, 3/4 cup coconut flour; I used 1/2 c “Bocha Sweet” a 0 glycemic sweetener made from the Kabocha plant that is used just like sugar (it has NO after taste and tastes just like sugar!; they also have brown sugar and powdered sugar subs)), I added about 1 Tbsp more avocado oil (next time I may use butter), and only 9 oz of Lily’s choc. chips (at my local grocery, it was $9.99!!!)
So, this first batch, I used the total of 3 cups of flour which was too much…and the other subs mentioned and all of the rest of the recipe was the same. Even being mostly a crumbly ‘failure’ the flavor was just divine! I will be trying this again with the reduced flours. For me, someone who has been off sugar for several years, the sweetness was just fine. For others, they may want to add more of the Bocha Sweet and choc. chips. GREAT recipe!
Oh, I forgot, I actually processed my zucchini in a food processor which only chops it… to save time. Next time I may try actually shredding it. It was chopped pretty fine, though.
Oh, I forgot, too: because the”batter” was more like lumps of dry batter, (and I didn’t have 2 loaf pans)I put half down in a square baking pan, and put the chocolate chips as a middle layer and added the remainder of the ‘batter’ to the top. It still came out tasting so good! I’ll let you know how my second try goes!
Hi Carol,
I’m so glad you enjoyed this recipe, even if the modifications didn’t ‘pan’ out quite right. Thanks for the feedback! I hope you can tweak this so you love it. 🙂
Best wishes, Lisa
Hi Lisa Lynne,
I hope you like the bread 🙂 It doesn’t stick around here very long! My zucchini are done, unless the late one that I planted stars to produce before we get a frost. The yellow crookneck squash are stilling producing and I’ve used them for bread too…and it was just as good. So, just an idea if you have lots of those. 😉
Thanks for stopping by!
Our zucchini if finally coming in! Just in time for the season to end, but I know I have enough for this little gem of a recipe! I like your idea of more vanilla less chocolate. Thanks!