Double Chocolate Zucchini Loaf is the perfect recipe for all that summer zucchini & so easy to make too. Packed full of chocolate, you won’t know whether to have this for breakfast or dessert. So good!
We just had National Zucchini Bread Day!!! Gotta love food holidays like that!! I also love making zucchini bread.
I was originally going to share with you the one my late mother-in-law passed down to me. But then I found an old recipe I had come across for Double Chocolate Zucchini Loaf & I just had to make it.
It came out Fabulous!!!!!! So, of course, I had to share it with you all.
I love that this was moist & dense & really- you can’t taste the zucchini. It’s more like a brownie bread that is sort of good for you 🙂
If you would like a more traditional zucchini bread recipe you can try my Butternut Squash bread recipe & substitute in the zucchini for the squash. I promise you will love it too.
Chocolate Zucchini Bread
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You’ll love this recipe because it’s so easy. I just toss everything in a bowl & mix. It doesn’t require a whole lot of steps & man is it delicious.
It’s a really good thing this recipe makes two loaves- because one certainly isn’t enough in this house.
I have been asked if this recipe can be halved or doubled. The answer is, I have not tried it yet. I would imagine it would be fine if you made sure to keep your portions appropriate to the size of your loaf pan & watched the timing.
But if you end up trying it, please let me know. I would love to hear how it turned out.
Double Chocolate Zucchini Loaf
For this recipe you will need…
- grated zucchini
- canola oil
- vanilla extract
- granulated sugar
- all-purpose flour
- cocoa powder
- baking soda
- chocolate chips
This will be your new favorite for sure!
Scroll to the bottom for the Printable Recipe
How to make Zucchini bread
Looking for more great breakfast recipes?
Double Chocolate Zucchini Loaf
- 4 cups grated zucchini
- 3 eggs
- 1 cup canola oil
- 2 tsp vanilla extract
- 1-1/2 cups granulated sugar
- 3 cups all-purpose flour
- 1/2 cup cocoa powder not Dutch processed
- 2 tsp cinnamon
- 2 tsp baking soda
- 1 tsp salt
- 3/4 cup chocolate chips
- Preheat oven to 350 degrees.
- Spray 2 loaf pans with cooking spray- set aside.
- In large bowl- sift together sugar, flour, cocoa powder, cinnamon,baking soda & salt.
- In smaller bowl whisk together eggs, oil & vanilla.
- Pour into dry mixture & mix in with large spatula. Mixture will be very dry & pasty until you mix in the remaining ingredients.
- Fold in zucchini & then chocolate chips.
- Transfer to your prepared pans & smooth out.
- Bake for 50-60 minutes for small loaf pans, 70-80 minutes for larger ones. I used one of each.
- Pull out when toothpick test comes out clean.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Recipe adapted slightly from A Thought for Food
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