Double Chocolate Zucchini Bread

4.5 stars based on 8 votes

chocolate-zucchini-bread

This Double Chocolate Zucchini Bread makes the perfect afternoon snack whenever you’re in need of a chocolate fix.  It has a deep chocolate flavor from unsweetened cocoa powder and bittersweet chocolate chips, yet it’s not so sweet that it tastes like dessert. It’s also loaded with zucchini, so there’s some virtue in it.

ingredients

Begin by grating your zucchini. I use a food processor but you can also do it by hand with a box grater.

shredded-zucchini

Next, melt the butter in a large mixing bowl.

butter

Add the brown sugar.

butter-and-brown-sugar

And stir until smooth.

butter-and-brown-sugar-mixed

Stir in the eggs and vanilla, then set aside. (Note: it’s important to stir the brown sugar into the melted butter before adding the eggs, as the hot butter alone could cook the eggs.)

stirring-in-eggs-and-vanilla

Next, whisk together the flour, cocoa powder, baking soda, baking powder and salt in a mixing bowl.

whisking-dry-ingredients

Add it to the wet ingredients.

adding-dry-to-wet

And stir to combine — it will be very thick.

wet-and-dry-mixed

Next, add the grated zucchini and chocolate chips.

adding-zucchini-and-chocolate-chips

And stir until well combined. It will still be very thick — that’s okay.

finished-batter

Transfer the mixture to a greased loaf pan, and spread the batter evenly with a spatula.

spreading-batter-in-pan

Bake for about an hour, then let the loaf cool in the pan for about ten minutes.

out-of-the-oven

Turn the loaf out onto a rack to cool completely. It’s delicious right out of the oven but it’s best to wait at least an hour to slice it, otherwise it may crumble a little. Enjoy!

cooling

Note: My starting point for this recipe was this recipe from King Arthur Flour. I replaced the vegetable oil with butter, swapped out the honey for more brown sugar, and reduced the salt.

Chocolate Zucchini Bread

Servings: One 8-1/2 x 4-1/2-inch loaf
Cook Time: 20 Minutes
Total Time: 1 Hour 20 Minutes

Ingredients

  • 1 stick (1/2 cup) unsalted butter
  • 3/4 cup plus 2 tablespoons light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1-2/3 cups all purpose flour, spooned into measuring cup and leveled off with a knife
  • 1/3 cup Dutch-process cocoa powder (ok to substitute natural cocoa powder)
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon espresso powder or instant coffee (optional)
  • 2 cups shredded zucchini (from 1-2 zucchini), gently packed
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees and grease an 8-1/2" x 4-1/2" loaf pan with nonstick cooking spray.
  2. Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.)
  3. Whisk together the flour, cocoa powder, salt, baking powder, baking soda and instant coffee (if using) in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.
  4. Stir in the shredded zucchini and chocolate chips. (It will still be thick -- that's okay.)
  5. Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.

Reviews & Comments

  • I skipped the coffee, and I rate this a 5. I made it last night with fresh zucchini from my garden. I pureed the zucchini and used half semi sweet and half milk chocolate chips as thats what i had on hand. It is moist amd the gooey chocolate chips are yummy. Great recipe, glad I found it. I reserved a couple of canning jars full of pureed zucchini….good thing because I will definitely make this again. Thanks!

    - Stephen allen on July 27, 2014 Reply
  • 5 stars

    I made this recipe today and it was easy to put together. Loafs look awesome. I have one out of its pan, however the bottom did not want to release. So I did lose part of the bottom. I did not have non-stick spray so I used my olive oil spray and it worked well for the sides, but not the bottom. I’m cooling the other pan a bit longer to see if it will come out better. The batter tasted delicious so I can only imagine the loaf tasting wonderful as well. Thank you for the recipe.

    - Mad4clay on July 20, 2014 Reply
    • 5 stars

      I don’t know how to edit my first post so I’m replying to my own post. Lol! The bread is AWESOME! Every one loved it! We had it for lunch and I served it as a dessert with a little side of cool whip mixed the sliced strawberries. So yummy! Again thank you for the recipe. This will be a great way to use up the Zucchini’s I’m growing in our garden.

      - Mad4clay on July 21, 2014 Reply
  • 5 stars

    We had company for brunch over the weekend and I made this bread along with your sausage casserole. Both received rave reviews!

    - Kelly on July 15, 2014 Reply
  • 5 stars

    This looks great! I’m going to try it with coconut oil instead of butter because I’m finding it works great in sweet baked goods.

    - Rebecca on July 12, 2014 Reply
    • This reply is to Rebecca – I was curious as to why you want to try with coconut oil and how it turns out. I have coconut oil but have not used it yet. I tasted a teeny bit of it thinking it would taste like coconuts, but, to me, it didn’t. Would it make the zucchini bread moister than the butter? Thanks!

      - Summer on July 27, 2014 Reply
  • LOVE this! Our three year old grandson thinks it is chocolate cake. He shoves it in his mouth. Have shared this recipe with family and friends!

    - Janet on July 2, 2014 Reply
  • 5 stars

    This bread was easy to throw together on a Sunday morning and did not disappoint! My family of 6 gobbled it up as soon as it came out of the oven.

    - Allie on June 29, 2014 Reply
  • 5 stars

    Loved this bread and so did my family. It tastes like chocolate cake only not as sweet. The best part is that my picky kids had no idea there was zucchini in it :) thanks Jenn!

    - Kate on June 27, 2014 Reply
  • 5 stars

    Made this with my kids this morning and it was delicious! We didn’t have any Dutch process cocoa so we substituted Hershey’s natural cocoa powder. We also had only one zucchini so we had to use some grated yellow squash. Was nervous about the substitutions but it came out great. Thank you!

    - Sarah on June 21, 2014 Reply
  • 1 stars

    Did exactly everything the recipe called for and somehow mine came out dense and very wet. Was I supposed to have drained the grated zucchini before adding? Can’t understand why it was such a disaster!! When I put the toothpick into it to test it, it came out clean. After it cooled, it was glue!! Go figure!

    - pat on June 19, 2014 Reply
    • Hi Pat, So sorry you had trouble with the recipe. The zucchini does not need to be drained for this recipe. Are you sure you added both the baking soda and the baking powder?

      - Jenn on June 19, 2014 Reply
      • Yes, added everything exactly as you indicated, but I think I may have grated the zucchini too finely and it caused it to be too wet. Definitely going to try again. And this time I won’t hand grate it, I will use the food processor. Somehow, I thought finely grated was better, but it was wet. My batter looked exactly like your photos, except the last one, my zucchini was not like that, which now makes me realize what went wrong…my friends still liked the taste of it, despite it being kind of dense and gluey! :) Will report back when I try again…hopefully next week sometime. Thanks for your quick reply! And what I think will be a great recipe once I get figure out it!

        - Pat on June 19, 2014 Reply
  • Need to know calories and carbs.

    - susann on June 8, 2014 Reply
  • Is the flour supposed to be 1 cup plus 2/3 cup or 1-2 thirds of a cup? I tried it as 1 & 2/3 cup last night and couldnt even mix it, it was beyond dry and didnt look like the picture at all. Hoping to try it again tonight but just wanted some clarification. Thanks!

    - Sylvia on February 10, 2014 Reply
    • Hi Sylvia, It is supposed to be 1 cup plus 2/3 so you definitely measured correctly. It’s a very thick batter because of the water content in the zucchini. As long as you don’t make any substitutions, it should come out just fine. Please let me know how the next one turns out. Thanks!

      - Jenn on February 10, 2014 Reply
  • This was soon good! I will add some walnuts next time.

    - Dalila on November 26, 2013 Reply
  • I want to make this but I’m not sure when to add the instant coffee. Do I need to dissolve the granules first or just add to dry ingredients as is?

    - Dalila on November 26, 2013 Reply
    • Hi Dalila, Just add it as is…it will dissolve on its own in the batter.

      - Jenn on November 26, 2013 Reply
  • I used a flat grater to prep the zucchini since I am way too lazy to bust out the food processor – turned out great and less clean up afterwards!

    - Angela on November 7, 2013 Reply
  • made this with the abundance of zucchini from my Garden this summer. Delicious!!

    - kelly almasy on November 7, 2013 Reply
  • These are fabulous! My kids love them too. I make them into muffins and use raw cacao and gluten free flour and they have been delicious. They freeze beautifully as well. Thanks for a great recipe!

    - Kristina on September 28, 2013 Reply
  • I made the bread yesterday but used natural cacao powder. It was absolutely delicious. Today I will try your Banana Chocolate Bread.

    - kitchenroach on August 27, 2013 Reply
  • Is the cocoa powder a common item or is it something that I would need to search for?

    - Tracy Bee on August 22, 2013 Reply
    • Hi Tracy, Dutch process cocoa powder is pretty common…most large supermarkets should carry it and definitely Whole Foods.

      - Jenn on August 23, 2013 Reply
  • I couldn’t believe all the ingredients would fit into the loaf pan suggested, but they did :)

    I also added cinnamon, crushed hot chilies, and walnuts to mine.

    It’s still baking and it smells great — I can’t wait!

    - kaspa on August 15, 2013 Reply
  • can I use salted butter, Don’t want to make another run to the store

    - ann weghorst on August 12, 2013 Reply
    • Hi Ann, Yes, it will work…just cut the salt in the recipe in half.

      - Jenn on August 12, 2013 Reply
  • Great recipe. I made this bread on Sunday night and topped it with a few dollops of fresh whipped cream. My family loved it.

    - Melissa on July 31, 2013 Reply
  • Made this recipe as posted this morning, to pack for an outdoor picnic/concert this evening. Just did a taste test, very good. I did not have instant coffee, but I’m sure that would be a good addition. I’ll get some for next time.

    - Danita on July 30, 2013 Reply
  • Wow, this bread was delicious! So moist and chocolatey…you’d really never know there was zucchini in it :)

    - Lynn on July 29, 2013 Reply
  • I made this with my kids and it is fantastic. My 5 year old added the vanilla, and it ended up probably being 4x’s as called for. I used one of those tiny instant decaf packs for the coffee, earth balance buttery sticks instead of butter, CocoaWell 70% cacao instead of cocoa, and LOTS of cinnamon. It came out awesome. Thanks!!

    - Martia Healy on July 28, 2013 Reply
  • Yum! This looks so good. And I love all your process photos. Not many people include them but I love them. :)

    - Erin | The Emerging Foodie on July 27, 2013 Reply
  • I just made this and it is delicious. I ate the first piece while it was still warm and it was so good. I doubled the recipe to make 2 loaves. Yummy, moist and such a great chocolate treat. It must be healthy – it has zucchini in it. Ha

    - RJ on July 26, 2013 Reply
    • Thanks to be the first to review, RJ…so glad you enjoyed it!

      - Jenn on July 27, 2013 Reply
  • Can I substitute yellow squash (have on had) for green zucchini?

    - Carolyn Scaturro on July 25, 2013 Reply
    • Hi Carolyn, Yes absolutely…it shouldn’t make much of a difference at all. Hope you enjoy it!

      - Jenn on July 25, 2013 Reply
  • Yum this looks good. I might just add a pinch of Cayenne Pepper to as well

    - dogsmum on July 25, 2013 Reply
  • It’s in the oven right now! I love zucchini and chocolate together. My batter looked a bit sticky and didn’t mix together very well, so I’m hoping for a little oven magic.

    - Alicia @ Weekly Greens on July 25, 2013 Reply
    • Hi Alicia – yes, the batter is VERY thick. There’s a lot of water in the zucchini so it all works out in the end.

      - Jenn on July 25, 2013 Reply
  • I really like your recipes and thank you for sharing. Can you forward your chocolate banana bread recipe to me ? Thanks!
    Eileen

    - Eileen on July 25, 2013 Reply
  • Any advice on making this recipe into muffins?

    - Laura on July 25, 2013 Reply
    • Hi Laura, Everything would be pretty much the same; just start checking at about 20 minutes for doneness. It could take longer — depends how large you make the muffins. Hope that helps!

      - Jenn on July 25, 2013 Reply
  • I love chocolate and zucchini bread, this combination sounds yummy! Will have to try this today. Thanks for all the great recipes.

    - Dawn on July 25, 2013 Reply
  • Can you tell me what the Nutritional Information is on this Double Chocolate Zucchini Bread is please.

    I would love to try it but I am on a very low, low-carb diet.

    Thank you.

    Deb

    - Debby Barwick on July 25, 2013 Reply
  • That sounds delicious! Thanks for sharing the recipe!

    - Penny on July 25, 2013 Reply
  • Can’t wait to try this, it looks delicious. I always make your chocolate banana bread and everyone loves it, especially me!

    - Karla M on July 24, 2013 Reply

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