Double Chocolate Zucchini Bread with Chocolate Chips

This zucchini bread is double chocolate with the addition of cocoa powder and chocolate chips. It’s a little sweet, but not too sweet – it’s just right. It can be made in a loaf pan and sliced into bread or baked in a muffin tin for a great portable snack. I like to slather a slice with a little peanut butter for some extra protein and healthy fat. Have this Double Chocolate Zucchini Bread as a snack, an easy breakfast, or even a simple dessert. (And if you love an easy and delicious quick bread, check out my recipe for Blue Ribbon Banana Bread.)

I am a big fan of recipes for simple, frugal, homemade food (even more so when it allows me to use some of the half-ton of zucchini I seem to have on my counter at the end of every summer!) This Double Chocolate Zucchini bread is one of those beloved recipes – frugal, homey, comforting and so chocolatey with a little garden-fresh bonus tucked inside. I like to make several batches and stash a few in my freezer for ready-made desserts and breakfasts.

And zucchini bread was something I grew up eating. During the summer, my mom always baked many, many loaves. I suppose those were simpler times, but homemade baked goods were highly prized when I was a kid. A slice of zucchini bread was quite a treat!

Here are a few tips for making the best zucchini bread:

The most important tip I have for you is to not overmix the batter. When combining the dry and wet ingredients, mix just until they are incorporated. Overmixing can lead to a dense and tough texture. A few lumps are okay; they will disappear during baking.

Don’t overbake the bread. When you insert a toothpick to check for doneness, it should come out with a few moist crumbs on it (but not wet batter). And if you are using muffin tins instead of a loaf pan, these will take even less time to bake, so start checking them early. 

If you try this recipe, I hope you love it. And follow me on Facebook, Pinterest, and Instagram so you don’t miss a post. 

*This post may contain affiliate links, which means I will earn a commission at no additional cost to you if you click through and make a purchase.*

(If you like to know what pans I use to bake my bread, check out the link to my favorite bread pans here)

Double Chocolate Zucchini Bread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: My Homemade Roots
• Total Time: 0 hours

Print Recipe

Save Recipe Recipe Saved

Ingredients

Units USM Scale 1x2x3x

• 3 cups unbleached, all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cocoa (plus extra for dusting pan)
• 1 teaspoon cinnamon
• 6 ounces chocolate chips
• 3 eggs
• 2 teaspoons vanilla
• 3/4 cup neutral-flavored oil, like sunflower (or substitute 1 cup melted butter)
• 2 cups unpeeled, grated zucchini

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F.
2. Grease 2 loaf pan(s) or muffin tin. Dust lightly with cocoa.
3. In a large mixing bowl, combine flour, sugars, baking powder, baking soda, salt, cinnamon, and cocoa. Stir in chocolate chips.
4. In a separate bowl, whisk together eggs, oil (or melted butter), and vanilla. Stir in grated zucchini.
5. Add dry ingredients to wet mixture and mix with a spoon until a thick batter forms.
6. Spoon batter into pans – press lightly to make sure batter fills the corners of the pan.
7. Bake loaves for 50 to 60 minutes, or muffins for 20-30 minutes, or until a toothpick inserted into the bread comes out clean.

• Prep Time: 30 minutes
• Cook Time: 1 hour

For more tasty homemade recipes check out my some of my friends:

• Full Plate Thursday at Miz Helen’s Country Cottage
• Weekend Potluck at The Country Cook
• Meal Plan Monday at Southern Bite