Double Chocolate Zucchini Bread is arguable the best way to use your garden zucchini.
This Double Chocolate Zucchini bread is kid-friendly.
Also husband-friendly and pretty much all-people-friendly. 🙂 This chocolate zucchini bread is my husband's favorite type of zucchini bread.
Personally, I'm torn between this and pineapple zucchini bread. They're both so good so I usually end up making at least one of each when the zucchini starts rolling in at the end of the summer.
Like cake, but healthier!
The best part about this double chocolate zucchini bread is that it tastes pretty much like chocolate cake but there's almost 3 cups of zucchini stashed inside. I won't tell if you don't!
What's this double chocolate zucchini bread taste like?
I mean besides being delicious, the texture is also really great.
The outer crust comes out thin and crispy while the inside is moist and so rich because it's DOUBLE dark chocolate. I mean, is single chocolate ever enough?
Great for breakfast!
Quite possibly the best thing about this recipe is the fact that you can eat a boatload of chocolate and feel pretty good about it afterward. At least I do. 🙂 So I feel completely justified eating this for breakfast or as an afternoon snack.
If you like the idea of eating this for breakfast, then you may want to check out my donut version of this recipe here: Chocolate Zucchini Donuts.
If this isn't the best chocolate zucchini bread recipe you've ever tried then please send me your recipe! 😉 Or if you're not into chocolate as much, try my equally as delicious pineapple zucchini bread.
Want to share?
Use these cute, oven-safe, disposable loaf pans to share. I love that they're disposable so no one has to remember to return your bread loaf pan to you.
Want more ideas for what to make with zucchini?
Browse all my recipes using zucchini
Double Chocolate Zucchini Bread
Ingredients
- 2 cups white whole wheat flour
- 1 ½ teaspoon salt
- 1 ½ teaspoon baking soda
- 6 tablespoon special dark cocoa powder
- ¾ cup milk chocolate chips
- 3 egg
- 1 cup sugar
- ¼ cup brown sugar
- 2 teaspoon vanilla extract
- ½ cup coconut oil
- ½ cup sour cream or plain Greek Yogurt
- 2 ½ cups shredded zucchini
Instructions
- In a small bowl, mix together flour, baking soda, salt and cocoa powder. Add chocolate chips and toss to coat.
- In a large bowl, beat together coconut oil, sugar, brown sugar and eggs. Add vanilla and sour cream.
- Fold in shredded zucchini then pour into greased bread pan.
- Bake at 350˚ for 50-55 minutes or until just set.
Hi there, what size loaf pan do you use? Recipe says it yields 2 loaves, is it two 5x9 loaf pans? thanks!
Yes, two 5x9 loaves. Thanks for asking!