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Double Chocolate Zucchini Bread

July 4, 2016 by Missy Rakes 42 Comments

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If you love bread and chocolate then this Double Chocolate Zucchini Bread is going to rock your world!

Chocolate Zucchini Bread on wooden cutting board.

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Double Chocolate Zucchini Bread

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? If you want to try the mini loaves then check out these pans.

How to Make Double Chocolate Zucchini Bread:

makes 3 mini loaves or 1 regular loaf

Preheat oven to 350. Grease loaf pan(s).

Squeeze excess moisture from zucchini.

In mixing bowl, combine oil, sugars and vanilla.

Mix in eggs and squash.

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

Add dry ingredients to wet ingredients. Mix until just combined.

Fold in chocolate chips.

Pour batter into loaf pan(s).

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

Want more zucchini recipes? Here are a few of my favorites:

Greek Yogurt Zucchini Bread
Zucchini Cheesy Rice
Zucchini Fritters
Greek Yogurt Zucchini Muffins

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Double Chocolate Zucchini Bread

Delicious Double Chocolate Zucchini Bread with shredded zucchini.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 8
Calories: 372kcal

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

  • Preheat oven to 350. Grease loaf pan(s).
  • Squeeze excess moisture from zucchini.
  • In mixing bowl, combine oil, sugars and vanilla.
  • Mix in eggs and zucchini.
  • In separate bowl, combine flour, cocoa, baking soda, baking powder, salt and cinnamon.
  • Add dry ingredients to wet ingredients. Mix until just combined.
  • Fold in chocolate chips.
  • Pour batter into loaf pan(s).
  • For mini loaves bake 30 minutes. For regular loaf bake 45 minutes or until knife comes out clean.

Nutrition

Calories: 372kcal | Carbohydrates: 50g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 240mg | Potassium: 205mg | Fiber: 3g | Sugar: 34g | Vitamin A: 131IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg

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Filed Under: Breads, Easy Recipes, Recipes

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  1. Andrea says

    September 10, 2016 at 9:15 am

    Could you substitute the oil for something else, like applesauce or Greek yogurt?
    Reply
    • Missy Rakes says

      September 10, 2016 at 12:07 pm

      I believe that would work fine, but I haven't tried it in this recipe.
      Reply
    • Harleyhon444 says

      November 22, 2016 at 11:11 pm

      Hi! I used Coconut Oil in mine and it turned out wonderfully!
      Reply
      • Missy Rakes says

        November 23, 2016 at 8:40 am

        Thanks for sharing!
        Reply
    • Joyce says

      July 26, 2017 at 5:00 pm

      Yes. I used 1/2 cup of applesauce and it turned out great!
      Reply
  2. ShiSeal says

    July 24, 2017 at 5:37 am

    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. Joyce says

    July 26, 2017 at 4:58 pm

    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
    • Susan says

      August 1, 2018 at 9:00 am

      Did you cook the same amount of time? thanks
      Reply
  4. Lois says

    August 14, 2017 at 5:03 am

    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. Heather Corman says

    August 19, 2017 at 8:56 am

    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
  6. Cheryl says

    September 7, 2017 at 7:03 am

    Can you us self rising flour?
    Reply
  7. Aaliyah Mya says

    September 7, 2017 at 12:00 pm

    Do you know what the calories might be on this recipe?
    Reply
  8. Alison Palmer says

    March 11, 2018 at 3:07 pm

    This is the best chocolate anything anywhere - you have to try this!
    Reply
  9. Stacie says

    April 22, 2018 at 6:01 pm

    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. Athena says

    July 19, 2018 at 8:28 am

    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. Stacy says

    July 24, 2018 at 2:10 am

    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. Carol says

    July 25, 2018 at 9:56 pm

    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
  13. WAGGLEPUFF says

    August 4, 2018 at 2:54 pm

    I made this today, and oh my goodness! It is delicious! If you haven't tried this recipe, do it. you will not be disappointed.
    Reply
  14. Karishma says

    August 14, 2018 at 4:56 pm

    I absolutely love this cake! I was wondering if it’s possible to bake it in a 9 inch round pan provided I double the recipe. Please let me know!
    Reply
    • Missy Rakes says

      August 16, 2018 at 12:04 pm

      You could make it in a 9 inch pan, but I wouldn't double it unless you are using 2 pans.
      Reply
  15. Linda Cooper says

    August 23, 2018 at 5:51 am

    Made this following the directions except I did not squeeze excess water from zucchini and it was delicious. Deep chocolate flavor. Will make this again. Easy shredding if you have a Cuisinart.
    Reply
  16. Mary Motte says

    August 23, 2018 at 11:12 am

    I have made this many times over in both a gluten free version and just as it is printed here Excellent both ways. Thanks so much.
    Reply
    • Brandy Hogan says

      July 9, 2020 at 5:50 pm

      How did you make this gluten free?
      Reply
  17. keri says

    September 4, 2018 at 6:12 pm

    This is delicious Missy, thank you! I didn't even tell my son it has zucchini in it!
    Reply
  18. Sophia says

    September 7, 2018 at 12:33 pm

    Thanks you so much, the best zucinni bread I have ever made!
    Reply
  19. Carol.b says

    September 12, 2018 at 7:19 am

    It was delicious. Made large loaf ans three small.loaves. had to cook a little longer. They made great gifts......
    Reply
  20. Sarah McDonald says

    September 17, 2018 at 7:19 pm

    Delicious. I doubled this and used a bundt pan. I would throw an extra handfull of chocolate chips in next time...there will be a next time.
    Reply
  21. Marium says

    February 4, 2019 at 10:01 pm

    Is it freezable
    Reply
    • Missy Rakes says

      February 15, 2019 at 9:12 am

      Yes.
      Reply
  22. Ida says

    July 27, 2019 at 8:43 am

    Made the chocolate mini breads really good and they froze well
    Reply
  23. Anita says

    August 11, 2019 at 6:31 pm

    What size loaf pans ?
    Reply
  24. Kimberly says

    July 15, 2020 at 8:10 pm

    Can I use self rising flour
    Reply
    • Missy Rakes says

      July 16, 2020 at 11:50 am

      This recipe is for all-purpose flour.
      Reply
  25. Kyla says

    August 13, 2020 at 9:37 am

    Amazing recipe! I have made this several times and everyone always raves over it. Always add cinnamon and never measure it.
    ★★★★★

    5 stars

    Reply
  26. Athena says

    August 23, 2020 at 5:34 pm

    I've been making this recipe for years. Coworkers RAVE about this recipe and have actually put zucchini on my desk in hopes that I'll make some for them. Since I'm vegan, I usually tweak the recipe by using applesauce in place of oil, and using flax seed eggs instead of real eggs. I've never had any issues with the substitutions, which just goes to show how amazing this recipe really is! I figured it was about time I give a review on this, since I've been making it for 3 years now. Thanks so much!
    ★★★★★

    5 stars

    Reply
  27. Tambra says

    October 25, 2020 at 2:23 pm

    Can you use Stevia instead of granulated sugar
    Reply
    • Missy Rakes says

      October 26, 2020 at 9:33 am

      I'm sure that would work.
      Reply
  28. Ronald Sullivan says

    March 19, 2021 at 6:33 am

    Can You use Almond flour or Coconut flour instead of regular flour? Other wise receipt sounds great.
    ★★★★☆

    5 stars

    Reply
    • Missy Rakes says

      March 22, 2021 at 7:54 am

      I don't think you could switch it out cup for cup. I'm sure you could look up how to convert a regular recipe to using one of those flours.
      Reply
  29. Leora Comtpon says

    July 19, 2021 at 8:47 pm

    This is absolutely delicious -- The reason for my 3 star rating? My problem was that even though I generously sprayed the pan, all the chocolate chips sank to the bottom and stuck like glue. It was a huge mess. Next time, I'll either eliminate the chocolate chips, use mini chips, or just sprinkle them all over the top and let them sink as they bake. The flavor was a chocoholics dream come true!
    ★★★☆☆

    3 stars

    Reply
  30. Renee says

    August 19, 2021 at 4:18 pm

    Can I use oat flour instead of the regular flour? Thx
    Reply
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Welcome, I'm Missy and I'd love to help you cook from scratch, save money and live a more simple and abundant life. Click the buttons below to follow along on social media and get to know me better. Have a lovely day!

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