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a crumb shot of a double chocolate zucchini bread sliced and on a wooden cutting board
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5 from 6 votes

Double Chocolate Zucchini Bread

Rich, moist, and fudgy, Double Chocolate Zucchini Bread is a great way to turn summer's most 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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Bread
Cuisine: American
Servings: 16 slices
Calories: 291kcal
Author: Amy Nash


  • 4 ounces unsweetened chocolate chopped
  • 3 cups zucchini grated
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • 4 eggs
  • ¾ cup plus 2 teaspoons granulated sugar, divided
  • ¾ cup brown sugar
  • ¾ cup oil
  • 1 teaspoon vanilla
  • 1 cup chocolate chips


  • Prepare two 8x4-inch bread pans by lining them with a parchment paper sling or greasing and flouring the bottom and sides of the pans. Heat oven to 350 degrees.
  • Melt the chopped unsweetened chocolate by placing it in a small microwave-safe bowl and melting it in short 20 second bursts in the microwave, stirring between each burst of heat. It should only take about 1 minute to 1 minute 20 seconds to completely melt the chocolate. Set aside.
  • Wash and grate the zucchini, leaving the skin on. Because zucchini can vary greatly in size, you may need two small zucchini or one large zucchini or only part of a gigantic zucchini. If you have way too much zucchini to deal with, you can always grate it and freeze in 2 cup amounts in freezer-safe ziploc bags for future use. Set grated zucchini aside.
  • Whisk together the flour, salt, baking soda, baking powder, and cinnamon in a medium bowl and set aside.
  • In a large mixing bowl, beat the eggs for 1 minute, then add the granulated sugar, reserving 2 teaspoons for topping the bread, along with the brown sugar, oil, melted chocolate, and vanilla and beat well until totally combined. Stir in the zucchini.
  • Mix in the dry ingredients just until combined, then stir in the chocolate chips and pour the batter evenly into the two prepared bread pans. Sprinkle 1 teaspoon of granulated sugar over the top of each loaf before baking. Alternatively, you could sprinkle a handful of chocolate chips over the loaves before baking, but I like the bit of crunch the sugar gives.
  • Bake for 45-55 minutes, until a cake tester or toothpick inserted into the center of each loaf comes out clean. Cool completely in the pan before removing and slicing.


You can sub lowfat Greek yogurt for up to half of the oil if you would like. You can also replace the melted, unsweetened chocolate with 1 cup of cocoa powder, if you would like. Bread keeps well for up to 5 days, but can also be frozen for up to 3 months. Just thaw overnight in the fridge and then allow to come to room temperature before serving.


Calories: 291kcal | Carbohydrates: 50g | Protein: 4g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 245mg | Fiber: 2g | Sugar: 35g