This double chocolate zucchini bread is moist, delicious, and the perfect way to get your chocolate fix. You’ll forget that there is even zucchini in it!
I got this yummy chocolate zucchini bread recipe from Nate’s aunt, and her from her mom. They make it is a cake in a 9×13 pan, and its delicious enough to be one. But I think a loaf of bread is cuter.
It’s the season of ripe zucchini, and lots of it. We didn’t plant a garden this year because we’re still working on getting sprinklers and grass in our yard at our new house, let alone a garden. But next year we’ll have 4 garden boxes and you better believe I’ll be growing a zucchini plant to make this sweet zucchini bread all summer long!
I love baking with zucchini because it makes me feel a little less guilty about eating sweets when they’re vegetables in the middle. This chocolate zucchini bread is so good however that you’ll forget about the zucchini inside of it at all, and instead think you’re eating a delicious slice of double chocolate cake!
This double chocolate zucchini bread is made with double chocolate thanks to the cocoa powder in the batter and chocolate chips throughout. The chocolate chips give you those perfect extra bites of sweet chocolate throughout. The bread is kept moist and fudgy throughout thanks to the shredded zucchini, and since it uses oil and butter that keeps it extra moist too.
The recipe makes two 9×5 inch loaves of bread, so this is the perfect recipe for sharing with your friends or your neighbors. I promise they’ll be super grateful for it! The recipe can be cut in half if you want as well.
It’s not exactly healthy, but it is delicious, and I promise you’ll love it!
If you have more ripe zucchini and need more zucchini recipes, I think you’ll also love our lemon zucchini bread, traditional zucchini bread, blueberry zucchini bread, or this banana zucchini bread.
Double Chocolate Zucchini Bread
- 2 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 5 TBS cocoa powder
- 1 3/4 cups sugar
- 1 cup oil
- 1/2 cup 1 stick butter (softened)
- 1 tsp vanilla
- 2 eggs
- 1/2 cup butter milk**
- 2 cups zucchini (shredded)
- 2 cups milk chocolate chips
- Preheat oven to 350 degrees.
- Mix flour, salt, baking soda, cinnamon, and cocoa powder in a large bowl.
- In another bowl mix together the sugar, oil, and butter.
- Add in the eggs, and vanilla and mix till combined.
- Stir the buttermilk into the wet mixture.
- Add the wet mixture to the dry ingredients, and stir everything together until just blended.
- Fold in the zucchini and then the chocolate chips.
- Prepare 2 9x5 loaf pans by spraying them with nonstick spray.
- Pour batter equally into the 2 loaf pans.
- Bake in oven for 50 to 60 minutes.
- Allow to cool in pan for a bit before removing and slicing.
This double chocolate zucchini bread was first posted on September 11, 2012. Photos and text updated on July 18, 2018.
Esther Lord says
This double chocolate zucchini bread is so freaking delicious. I am so glad the recipe makes two bread loaves because I gave one away and the one that I kept disappeared in no time. The family pointed out that I still have enough zucchini to make another batch. I still plan on sharing one because I want everyone to taste this 😋. Thank you for sharing !!!
Have a great weekend !!
Yayy Esther! I’m so glad to hear! Hope you enjoy your second batch too 😉
Loaf pans are different sizes; what size did you use? Thanks.
Aimee Berrett says
I’ve actually cooked this in 2 different sized loaf pans, I have a glass pan that is a little smaller and a metal pan that is a 9×5 I believe. Whatever size you have will work, just watch closely for the last few minutes so you don’t burn the bread.
Aimee Berrett says
I actually have 2 different sized loaf pans of my own that I use. One is a smaller glass pan and one is a 9×5 metal pan. Any size you have will work, just watch closely the last few minutes so you don’t burn the bread.
Yvie B says
Can you taste the zucchini? Or is that added to make this “better for you”?
I’m not really sure if you can taste the zucchini. It doesn’t taste exactly like a normal chocolate bread or cake would, but of course it doesn’t taste just like zucchini either. I think its mostly to make it this healthier, but I think it also helps keep it really moist as well.
six sisters says
This looks delicious and we have zucchini coming out of our ears! Thanks for sharing this yummy recipe! We loved having you join us for Strut Your Stuff Saturday and hope you’ll come back soon! -The Sisters
Did you mean 1/2 a TBS of vinegar?
Sarah, thanks for noticing that for me. Yes I did mean 1/2 TBS. I fixed the recipe as well, but thanks for pointing it out.
did not care for this at all.I think it took away the zuchinii taste and I think it called for to much oil
Aimee Berrett says
Sorry you didn’t like it Cathy – one way you can get less oil in a recipe like this is by substituting half of the oil called for with applesauce. But in my opinion the point of zucchini bread (especially chocolate zucchini bread) is not to taste the zucchini, but as a way to sneak veggies into the sweet bread, and to keep the bread extra moist!