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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.)

Double Chocolate Zucchini 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.

Double Chocolate Zucchini Bread and Muffins

If you try this recipe for Chocolate Zucchini Bread with Chocolate Chips, please let me know in the comments how it turned out for you. I hope you enjoy!

My Homemade Roots

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Double Chocolate Zucchini Bread

  • Author: My Homemade Roots
  • Prep Time: 0 hours
  • Inactive Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 3 cups unbleached, all-purpose flour
  • 1/2 cup cane 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

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.

Did you make this recipe? Leave a review below!

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5 Comments

  • Miz Helen
    August 20, 2018 at 11:17 pm

    A slice of your Double Chocolate Zucchini Bread sure would be nice right now, it looks delicious! Hope you are having a great day and thanks so much for sharing your post with us at Full Plate Thursday!
    Miz Helen

    Reply
    • Melissa
      August 20, 2018 at 11:25 pm

      Thank-you for having me at Full Plate Thursday!

      Reply
  • Linda
    August 21, 2018 at 9:09 pm

    Looks delicious, I am going to make it !!
    Thank you for the recipe!

    Reply
    • Melissa
      August 21, 2018 at 9:57 pm

      You’re welcome. Hope you like it!

      Reply
  • Blue Ribbon Banana Bread - My Homemade Roots
    December 5, 2022 at 1:33 am

    […] I know there are so many delicious recipes out there for banana bread, but I’m going to go ahead and share this Blue Ribbon Banana Bread recipe anyway, just because it is a family favorite. This bread is sweetened with brown sugar giving it a rich flavor with hints of caramel and molasses. Plus, with 3 whole bananas in this loaf, it’s loaded with banana flavor, too. And because it’s a quick bread, there’s no yeast needed and no rising time. You can have this warm loaf of homemade banana bread on the table in just a little more than an hour. (And if you like moist and flavorful quickbread recipes, check out my recipe for Double Chocolate Zucchini Bread.) […]

    Reply

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