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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