Double Chocolate Zucchini Bread

If you’re anything like me and wondering what to do with all of that zucchini from your garden, look no further! This recipe for zucchini bread is packed with 4 whole cups of freshly grated zucchini! But you won’t know there’s that much zucchini packed in this bread by looking at it. The finely shredded zucchini just melts into the bread while it bakes, leaving not a trace of zucchini to be found.

So go ahead and trick your kids into thinking they are getting a piece of rich chocolate bread…it will be our little secret! 😉

Double Chocolate Zucchini Bread

This moist Double Chocolate Zucchini Bread is a perfect way to use up those abundant summer zucchinis.

Yield: 2 loaves

Prep Time: 15 minutes

Cook Time: 50 minutes


4 cups shredded zucchini (leave the skin on and use the small holes of the grater)
2 ½ cups all purpose flour
1/2 cup natural unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 ½ cups granulated white sugar
2 large eggs
3/4 cup unsalted butter (12 tablespoons or 1 ½ sticks), melted
1/2 teaspoon espresso powder
2 teaspoons vanilla extract
1 cup semisweet chocolate chips


Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess.
Place the freshly grated zucchini in a fine mesh strainer over a bowl to drain excess liquid while you prepare the rest of the ingredients.
In a medium bowl, whisk together the flour, cocoa, baking soda, salt, cinnamon and allspice; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and eggs until smooth, about a minute. Add the melted butter, espresso powder and vanilla extract and beat until smooth, about 30 seconds. With a rubber spatula, fold in the shredded zucchini. Add the flour to the zucchini mixture in 3 additions, stirring until just combined after each addition. Fold in chocolate chips.
Divide the batter between the two prepared loaf pans, smoothing the top. Bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 5 minutes before removing loaf to a wire rack to cool completely.

Source: adapted from Simply Recipes

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One Year Ago: Coconut Lime Sugar Cookies 

Two Years Ago: Chocolate Chip Muffins         

25 Responses to “Double Chocolate Zucchini Bread”

  1. #
    colleen — August 13, 2012 @ 10:02 am

    Haha, great minds! I made chocolate zucchini bread this weekend too. 🙂 Yummy!

  2. #
    Karen — August 13, 2012 @ 11:13 am

    What a delicious way to get kids and adults to eat their veggies.

  3. #
    torviewtoronto — August 13, 2012 @ 11:25 am

    zucchini bread looks wonderful

  4. #
    Angie Walker — August 13, 2012 @ 12:10 pm

    I really think you should look for a taste-test app for your blog. I would use it daily!!! This looks great, and I already have it pinned.

  5. #
    Erin @ Texanerin Baking — August 13, 2012 @ 2:34 pm

    I made chocolate zucchini cake today for the first time. It was my first time making zucchini anything! I’m not a fan of vegetables. At all. I’m sure this is fantastic. Looks great!

  6. #
    vintagesugarcub — August 13, 2012 @ 3:57 pm

    That looks like what I need to be making this week. I saw some beautiful zucchini at the Farmer’s Market and I have some great chocolate at home. I’ll be adding that pat of butter to mine too. Gorgeous yummy pics.

  7. #
    Lauren at Keep It Sweet — August 13, 2012 @ 5:42 pm

    I unfortunately don’t have a garden full of zucchini, but I might have to just go buy some to make this!

  8. #
    simplydelish — August 13, 2012 @ 7:41 pm

    I have nominated your great blog for the Beautiful Blogger Award. If you are interested in participating the instructions are at this link:

  9. #
    ChgoJohn — August 13, 2012 @ 8:21 pm

    I’ve got a behemoth zucchini in my fridge, a gift, that I’ve been waiting for just the right recipe to try. I just found it. Thanks, Christina.

  10. #
    wendy@chezchloe — August 13, 2012 @ 10:19 pm

    You are making me really miss my zucchini surplus. No garden at the moment. I may have to break down and buy some too…(shudder) 🙂

  11. #
    Cindy(: (@DFTBAJonas) — August 13, 2012 @ 10:45 pm

    Thank you! I’ve been looking for a great zucchini bread recipe! 😀

  12. #
    Jody Thompson — August 13, 2012 @ 11:35 pm

    Once again a fabulous recipe. Bravo!

  13. #
    Cally — August 14, 2012 @ 1:01 am

    Received this blog today and with friend’s overflow of summer squash made this cake. It was DELICIOUS! Wouldn’t change a thing.

    • Christina replied: — August 15th, 2012 @ 9:38 pm

      I am so happy to hear that you enjoyed the bread! Thanks so much for letting me know how it turned out for you! 🙂

  14. #
    Roni — August 14, 2012 @ 5:24 pm

    This looks fantastic. can’t wait to try it! Is there something I could substitute for the espresso powder, or do you think it would still turn out great if I just leave it out? Thank you!

    • Christina replied: — August 15th, 2012 @ 9:57 pm

      You can just leave the espresso powder out if you don’t have any…it will still be delicious! If you give it a try I would love to hear how it turns out for you! 🙂

  15. #
    Annie McPhee — August 19, 2012 @ 10:24 pm

    I made this today, and had bought Hershey’s Dark Cocoa powder for the first time. I used the dark cocoa powder and dark chocolate chips. It was so yummy. The only other change that I made was to use apple sauce instead of the melted butter since I have a cholesterol issue. Great recipe, I will use this again and again.

    • Christina replied: — August 20th, 2012 @ 10:15 pm

      So great to hear that you were able to substitute the butter with great results! 🙂

  16. #
    iamahoneybee — August 21, 2012 @ 11:35 am

    I can get zucchini at like 6 for $1 or so. this would be perfect use for all the ones I am always grabbing up at the market in Boston.

  17. #
    HomeGrownMommy — August 22, 2012 @ 2:04 pm

    This was moist and chocolatey!! I loved it!! After I convinced the kids that they would NOT taste any zucchini, they loved it, too!! I was in a time crunch, so I made them in the muffin pan with liners instead, cut down my baking time and they were great!

    • Christina replied: — August 23rd, 2012 @ 9:42 pm

      What an excellent idea baking them in the muffin pan. I am so glad that you were able to convince your kids to try them and they actually liked it! 🙂

  18. #
    Sandy Hill — August 24, 2012 @ 12:18 am

    Christina, now I know why my mom told me to read the directions one or two times if not more so that I know what I am doing. LOL! but even though I kind of did things not quite in chronological order, that was really good! I had some at the pathology lab, though (thanks for sending it with your sweet hubby) and yours is the BEST, hands down! LOL Thanks for sharing all your recipes with us. Sandy Hill

  19. #
    Christina — August 29, 2012 @ 10:19 pm

    I can’t say that I have never misread a recipe before! It usually happens when I am in a hurry and don’t read the directions all the way through first. I am so glad to hear that you enjoyed the bread Sandy! 🙂

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