Double Chocolate Zucchini Bread

Did you know that we’re only a little more than halfway through the summer? I love the sun and being able to do fun outdoor water sports but jiminy cricket I’m tired of the 105 degree days. This is just crazy.

Something I’m not in the least tired of- summer produce!! I think just about all of my favorite things are available in the summer: strawberries, blueberries, zucchini.. yummm. Zucchini Bread comes to mind – yes! Here’s a recipe for Double Chocolate Zucchini Bread. It’s a great way to use up some extra zucchini or sneak a little something healthy into a treat. *Don’t expect to taste a lot of zucchini in this recipe just a super chocolaty moist cake.


First, preheat your oven to 350* and grease a 8 1/2 by 4 1/2 loaf pan. Then in a large mixing bowl, beat together the eggs, honey, oil, sugar, and vanilla until smooth. I just dumped them all in the bowl then mixed away.

Hint: Measure the oil in a liquid measuring cup before the honey. It makes it about 10x easier to pour the honey out.


In a bowl, combine the salt, baking soda, baking powder, espresso powder, cocoa, and flour. Whisk together and add to liquid ingredients.


Grate the zucchini and try not to eat too many chocolate chips.  I used about 1 1/2 medium sized zucchini to get two cups grated.


Mix zucchini and chocolate chips into batter and pour into prepared pan. The batter isn’t the prettiest but it sure tastes delicious.

Bake for about 50 minutes then check to see if it’s done by inserting in a toothpick and checking to see if it comes out clean. Watch out that you don’t accidently poke a chocolate chip and think the bread isn’t done when it is! Open-mouthed smile I might have accidently burned mine. noo! Still tasted fantastic though.

Double Chocolate Zucchini Bread

2 large eggs

1/3 cup honey

1/2 cup vegetable oil

1/2 cup brown sugar

1 teaspoon vanilla

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon espresso powder

1/3 cup Cocoa powder

1 2/3 cups all-purpose flour

2 cups shredded, unpeeled zucchini

1 cup chocolate chips

Preheat oven to 350* and grease a 8 1/2 by 4 1/2 inch loaf pan.

In a mixing bowl, beat eggs, honey, oil, sugar, and vanilla until smooth.

In a large bowl whisk together the salt, baking soda, baking powder, espresso powder, cocoa and flour. Then add to liquid ingredients and mix until combined.

Grate zucchini and add it and the chocolate chips to the batter.

Bake bread about 50-60 minutes or until a toothpick inserted into the center comes out clean.

Recipe adapted from King Arthur Flour.



4 thoughts on “Double Chocolate Zucchini Bread”

  • Thanks! I love the combination as well- added moisture from the zucchini and lots of chocolaty flavor. yum!

  • Was searching for zucchini bread using toffee bits. You s’posed it would hurt the recipe to incorporate a few into this one. Also, I’m aware that instant coffee can bump up the flavor on chocolate. But I already use a very deep dark chocolate. And I wanna make this today. You think I’d need to change oil or zucchini amounts to add toffee? My best friend furrrever’s name is Charlie and he looks just like your Peanut. Thx.

  • hi Lynda! I would maybe test it out by adding a couple toffee bits to a little bit of the batter and tasting it. You won’t know exactly how it will taste when it’s baked but it will give you an idea. Maybe sprinkle the toffee on top? Nuts would probably be a better fit- but it doesn’t hurt to try! That’s the fun of baking! If you do end of using the toffee bits in the actual bread I would just decrease the amount of chocolate chips added. Let me know how it goes!

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