Double Chocolate Zucchini Bread

Jennifer Morrisey


This is one of those recipes I tried for something different, and it became more popular with my family than the original version of zucchini bread I was making. It is moist and loaded with chocolate flavor, packing two kinds of chocolate for maximum chocolate enjoyment: unsweetened cocoa powder and semi sweet chocolate chips, this bread is sure to satisfy your strongest chocolate craving.

★★★★★ 1 vote
25 Min
1 Hr 15 Min


2 large
1/3 c
1/2 c
vegetable oil
1 tsp
vanilla extract
1 tsp
1/2 tsp
baking powder
1/2 tsp
baking soda
1/3 c
baking cocoa or dutch-process cocoa
1 2/3 c
all purpose flour
2 c
shredded, unpeeled zucchini (gently pressed between layers of a clean tea towel to get rid of excess moisture)
chocolate chips


1Preheat the oven to 350°F; spray an 8 1/2" x 4 1/2" loaf pan with nonstick cooking spray .
2In a large mixing bowl, beat together the eggs, honey, oil, sugar, and vanilla until smooth.
3Sift in the salt, baking soda, baking powder, cocoa, and flour, stir until well combined.
4Stir in the zucchini and chocolate chips. Pour into prepared pan.
5Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, there maybe a tiny bit of chocolate on the toothpick from the melted chips, that is ok).
6Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack. Cool completely before slicing; store in an air tight container.

About this Recipe

Course/Dish: Sweet Breads
Hashtags: #sweet, #Breads, #zucchini