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We finally had our first touch of frost in the garden and I’m seeing an end to our abundant harvest of zucchini! I had a few larger zucchini that somehow slipped by me and I decided to use them to make some double chocolate zucchini bread. This bread is more like a dessert. It is moist, dense and super choclatey! No one would ever guess that there is zucchini in it plus it’s a great way to use up zucchini!chocolate zucchini bread


Double Chocolate Zucchini Bread




2 large eggs

1/3 cup honey

½ cup coconut oil

½ cup brown sugar

1 tsp. homemade vanilla

1 tsp. Slat

½ tsp. Baking soda

½ tsp. Baking powder

½ tsp. espresso powder (optional)

1/3 cup baking cocoa

1 2/3 cups all purpose flour

2 cups shredded unpeeled zucchini, gently pressed

1 cup chocolate chips




Preheat your oven to 350 and lightly grease a 8 ½ by 4 ½ inch loaf pan.


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


Add the salt, baking powder, baking soda, espresso powder, cocoa and flour mixing until well combined. Stir in the zucchini and chocolate chips.chocolate zucchini bread


Pour the batter into the prepared pan. Bake the bread for 65-75 minutes. Remove the bread from the oven and let cool 10-15 minutes before turning it out of the pan onto a rack.chocolate zucchini bread Cool completely before slicing. Store at room temperature or wrap to freeze. Makes one loaf.chocolate zucchini bread


This recipe is a slight variation of one I found on the King Arthur Flour site. This Double Chocolate Zucchini Bread has got to be the tasty way to use up excess zucchini! I made a batch over Labor Day weekend and our company enjoyed it immensely. I think I’ll make a few more loaves to put in the freezer.

13 comments on “Double Chocolate Zucchini Bread

ColleenB. on September 8, 2017 11:29 pm

Looks Delicious.
Was planning on making banana bread this weekend but think will make this instead.
Thank U

ColleenB. on September 9, 2017 10:29 am

After printing this out and rereading ; I have a ?
Do you not remove the seeds from the zucchini?
Thinking here; a person could also make into muffins if you didn’t want the loaf. Just adjust the baking time for making muffins.

Nancy Wolff on September 9, 2017 2:59 pm

I do not remove the seeds from my zucchini unless they are very large! Wonderful idea to use the recipe to make muffins!

Jess on September 13, 2017 2:59 pm

This sounds amazing!! Pinned! 🙂

I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

Thanks for joining Cooking and Crafting with J & J!

AnnMarie on September 13, 2017 5:06 pm

I have a chocolate zucchini cake that I make that is so good that I will have to try this in bread form. The zucchini has been scare around here this summer. Hopefully I can find some!

Nancy Wolff on September 13, 2017 10:26 pm

I wish I could send you some of my zucchini it’s been an abundant year! 🙂

Maisy on September 14, 2017 3:25 pm

Drool! This looks SO amazing! Can you please send some over to me? 🙂

Happy Thursday!

Nancy Wolff on September 14, 2017 5:22 pm

Too bad you can’t stop by for a piece! 🙂

Miz Helen on September 16, 2017 2:48 pm

This is a great recipe for us to use some of of our excess Zucchini coming out of the garden! Thanks so much for sharing with us at Full Plate Thursday,we are so happy to have you join us. Have a wonderful week and come back to see us real soon!
Miz Helen

Helen at the Lazy Gastronome on September 16, 2017 8:53 pm

Chocolate zucchini bread? Oh my sounds good! Thanks for sharing at the What’s for Dinner Party!

Nancy Wolff on September 18, 2017 8:08 pm

You’re welcome Helen!

April J Harris on September 19, 2017 8:50 pm

I love baked goods made with vegetables, Nancy! Your Double Chocolate Zucchini Bread looks amazing. What a delicious way to use up a glut of zucchini. Thank you so much for sharing and for being a part of Hearth and Soul. Sharing on the H&S Facebook page. Hope to ‘see’ you again this week!

Nancy Wolff on September 20, 2017 11:28 am

Thanks April, I love your party!

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