Rich and moist Double Chocolate Zucchini Bread turns summer’s prolific vegetable into a chocolate chip studded cake or brownie-like quick bread that your whole family will go crazy over!
Perfect for breakfast, an afternoon snack, or even as dessert with a cold glass of milk, Double Chocolate Zucchini Bread is a delicious and fun way to eat your veggies!
Last year I posted my favorite zucchini bread that is more traditional and loaded with chopped walnuts. But this year I want to share with you Paul’s favorite zucchini bread. Which is, of course, double chocolate zucchini bread and it is studded with chocolate chips with a delicious, crackly top made by sprinkling a little sugar over each loaf before baking them in the oven.
This recipe can be halved to make only 1 loaf, but I find that there is always so much zucchini I don’t know what to do with it during the summer. And one loaf goes ridiculously fast at our house. Besides, your friends and neighbors will love you for sharing a loaf of this bread with them!
So let’s just keep it real and admit we are always going to want two loaves of this double chocolate zucchini bread, hence the recipe being written in the measurements I always use rather than forcing er’body to do math each time they make this. If you find you aren’t going through your zucchini bread as fast as you anticipated, it freezes beautifully and I included instructions in the recipe notes on how to do that.
Anybody who has had chocolate zucchini bread really knows it’s more like chocolate cake or even brownies than a true quick bread. In fact, you could totally bake this in cupcake liners in a muffin tin for about 18-20 minutes and frost them with chocolate frosting and most likely the people you give them too would be none the wiser that they were loaded with vegetables.
We ate this bread for breakfast. And for a snack. And for dessert. Possibly all on the same day, although I will neither confirm nor deny that. My girls are still requesting slices of this yummy bread on a daily basis and that’s after having already made three batches this summer!
A couple of notes about this Double Chocolate Zucchini Bread
- No need to peel the zucchini. Just grate it using the large holes of a box grater. And you can totally use the giant zucchini if you have them and save your tender, smaller zucchini for other things.
- My recipe calls for unsweetened chocolate to be chopped and melted. You can sub 1 cup of cocoa powder instead of the 4 ounces of unsweetened chocolate and not worry about adjusting fat ratios for this recipe as there is enough moisture and fat content with the zucchini and oil already to make up for the difference. I just prefer unsweetened chocolate because I felt like cocoa powder leaves a bit of an aftertaste with this bread that you don’t get with unsweetened chocolate. Maybe it’s just me.
- Like all quick breads, don’t overmix the batter. When adding the dry ingredients to the wet ingredients, just stir everything together enough to get rid of streaks of flour, then stop.
If your zucchini is running over, you should also definitely try these Morning Glory Muffins that are packed with shredded zucchini, shredded carrot, shredded apple, coconut & pecans! They are amazing and my favorite breakfast muffin! Or replace your regular past with zoodles, which are surprisingly delicious!
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