Double Chocolate Zucchini Bread

Teresa Jacobson


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!

★★★★★ 2 votes
5 mini loaves
8 Hr 30 Min
40 Min


3 c
1 tsp
ground flaxseed (optional)
2 c
1/3 c
cocoa powder, unsweetened
1 tsp
baking soda
1/2 tsp
baking powder
1 tsp
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


1Preheat oven to 350 degrees F. Coat desired pan(s) with nonstick spray or line muffin cups with paper liners.
2In 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.
3Stir in beaten eggs, oil and vanilla until well combined.
4Fold in zucchini, walnuts and chocolate chips until well blended. Cover and refrigerate overnight (this is optional but really enhances the dough!)
5Pour 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

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tag: Healthy