Graceful Little Honey Bee

Double Chocolate Zucchini Bread

by 17 Comments

See how to make this delicious Double Chocolate Zucchini Bread with shredded zucchini on gracefullittlehoneybee.com

  Turn your head for one minute in the garden and suddenly your zucchini turns into a monster the size of your arm. These huge vegetables are not so good for fresh eating, but make GREAT zucchini bread. You can even shred a whole bunch of it to keep in the freezer for chocolate bread whenever you feel like it. I LOVE this recipe because it tastes like a brownie. YUM! Also, it makes a great gift because who doesn’t like chocolate?

 

Double Chocolate Zucchini Bread

makes 3 mini loaves or 1 regular loaf

 

1 1/2 cups shredded zucchini

1 cup flour

1/2 cup cocoa powder

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon (optional)

1/2 cup oil

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla

1/2 cup chocolate chips

 

Step 1: Preheat oven to 350. Grease loaf pan(s).

Step 2: Squeeze excess moisture from zucchini.

Step 3: In mixing bowl, combine oil, sugars and vanilla.

Step 4: Mix in eggs and squash.

Step 5: In separate bowl, combine flour, cocoa, baking soda, baking powder, salt and cinnamon.

Step 6: Add dry ingredients to wet ingredients. Mix until just combined.

Step 7: Fold in chocolate chips.

Step 8: Pour batter into loaf pan(s).

Step 9: For mini loaves bake 30 minutes. For regular loaf bake 45 minutes or until knife comes out clean.

 

Yields 1 regular loaf or 3 mini loaves

Double Chocolate Zucchini Bread

10 minPrep Time

45 minCook Time

55 minTotal Time

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Ingredients

  • 1 1/2 cups shredded zucchini
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon (optional)
  • 1/2 cup oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350. Grease loaf pan(s).
  2. Squeeze excess moisture from zucchini.
  3. In mixing bowl, combine oil, sugars and vanilla.
  4. Mix in eggs and zucchini.
  5. In separate bowl, combine flour, cocoa, baking soda, baking powder, salt and cinnamon.
  6. Add dry ingredients to wet ingredients. Mix until just combined.
  7. Fold in chocolate chips.
  8. Pour batter into loaf pan(s).
  9. For mini loaves bake 30 minutes. For regular loaf bake 45 minutes or until knife comes out clean.
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https://www.gracefullittlehoneybee.com/double-chocolate-zucchini-bread/

 

Other posts you might enjoy:

Double Chocolate Squash Muffins See how to make this delicious sweet potato quick bread on gracefullittlehoneybee.com

 

Comments

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  2. We made this last night and everyone LOVED it!!! Tasted like a yummy moist chocolate cake!! Will be writing this receipe down for the receipe box!! Thank you!!
    Reply

  3. I used applesauce instead of the oil and I used 1/4 cup of brown sugar and 1/4 cup of regular sugar and it was great! Loved it!
    Reply

  4. This cake was amazing. My neighbor had given me zucchini so I searched for a recipe and chose this one. So, glad I did! Took her a few pieces and she asked for the recipe as well. Just plain yummy!
    Reply

  5. A fantastic recipe! I was gifted some enormous zucchini, and they made wonderfully moist mini breads. I did have to bake for an extra ten minutes: so 40. Thanks so much for sharing this recipe.
    Reply

  9. This was really good! I will definitely make it again. I didn't use white sugar. I used 3/4 cup of brown sugar instead, apple sauce instead of oil and 1 cup of oat flour instead of white flour.
    Reply

  10. This recipe is such a hit for me. I sub the oil and eggs with applesauce and use dairy free chocolate chips to make it vegan. It makes such a moist loaf that is full of yummy, chocolatey goodness. I made the mistake of bringing it to my office once, and now my coworkers can't stop asking me when I'll make more. I was even given some zucchini by a coworker so I get to it quicker. Hah!
    Reply

  11. Your Double Chocolate Zucchini Bread is our new favorite!! So delicious and easy to make. Made it this evening; followed your recipe exactly. Had some warm - oh wow, so good! Had some later with vanilla ice cream. Hubs loves this - going to make it all summer long!!
    Reply

  12. 7/25/18 I have made this several times now. Delicious every time! I used coconut oil this time and I reduce sugar to ¾ c of coconut sugar. I used ½ whole wheat flour and ½ all purpose flour. Otherwise followed recipe as written. <3
    Reply