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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

This zucchini bread is double chocolate from 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. 





Double Chocolate Zucchini Bread and Muffins

If you try this recipe, 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

Double Chocolate Zucchini Bread

Ingredients

  • 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.

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

6 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
  • September Meal Plan
    August 28, 2019 at 5:58 pm

    […] Double Chocolate Zucchini Bread […]

    Reply
  • The Best Homemade Pumpkin Bread
    September 20, 2019 at 3:39 pm

    […] We enjoy a fancy dessert around here, but it’s not something that I make (or want to eat) every day. But a seasonal quick bread like this pumpkin bread is just perfect to have around on a daily basis. It makes a great snack or treat for after dinner that is healthy-ish and not too decadent. It has just a hint of sweetness and a little bit of fall spice, and I sometimes top a slice with a little peanut butter or almond butter for a little extra protein. (And if you like this recipe for Homemade Pumpkin Bread, also check out my recipe for Double Chocolate Zucchini Bread.) […]

    Reply

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