Double Chocolate Zucchini Bread

Recipe Rating:
 2 Ratings
Serves: 5 mini loaves
Prep Time:
Cook Time:
Cooking Method: Bake


3 c flour
1 tsp ground flaxseed (optional)
2 c sugar
1/3 c cocoa powder, unsweetened
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon, ground
1/4 tsp cloves, ground
1/4 tsp freshly grated nutmeg
3 large eggs, beaten
1 c vegetable oil
11/2 tsp vanilla extract
1 1/2 c zucchini, peeled and grated
1/2 c chopped walnuts
1/2 c chocolate chips
1/2 c heath toffee brickle bits
1/2 c chopped walnut pieces
1/2 c chocolate chips

The Cook

Teresa Jacobson Recipe
Well Seasoned
Jacksonville, FL (pop. 821,784)
Member Since Oct 2010
Teresa's notes for this recipe:
Not sure where this recipe originated. I found it in my recipe binder written on a scratch piece of paper. If you're a chocolate lover this is a very chocolatey recipe and it's a great way to sneak a vegetable in on your kids! The batter will be thick but refrigerating it overnight allows the zucchini to release a lot of its moisture. You can also make these into muffins, if you prefer. It makes a lot of muffins!
Make it Your Way...

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Preheat oven to 350 degrees F. Coat desired pan(s) with nonstick spray or line muffin cups with paper liners.
In a large bowl, combine flour, ground flax (if desired), sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Stir until well blended.
Stir in beaten eggs, oil and vanilla until well combined.
Fold in zucchini, walnuts and chocolate chips until well blended. Cover and refrigerate overnight (this is optional but really enhances the dough!)
Pour batter into prepared pans. If making the topping, combine the toffee bits, walnuts and chocolate chips in a bowl. Sprinkle heavily onto tops of dough and bake. Let cool in pan for at least 5 minutes before removing to wire rack to cool completely. These freeze well.
Mini Muffins: about 12 minutes
Standard Muffins: 20-22 minutes
Jumbo Muffins: 25-30
Mini Loaves: 40-42 minutes
9x5 Loaf: 55-60 minutes

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user Shelene Wilhelm s914934 - Jun 18, 2012
My 10 year old daughter made these.
We had this in the muffin form this morning and it was wonderful! I hadn't read the recipe all the way through last night and almost just had her bake them last night but waiting until morning worked out even better. It made a special treat for breakfast and everyone loved them!
The muffins were moist and chocolatey with wonderful bits of zucchini in them that weren't overwhelming. This recipe is definitely a keeper and I would recommend it to all my family and friends.
user Shelene Wilhelm s914934 - Jun 18, 2012
I shared a photo of this recipe. View photo
user Shelene Wilhelm s914934 - Jun 18, 2012
I tried this recipe and say it's Family Tested & Approved!

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