Double Chocolate Zucchini Bread

star rating (124) rate this recipe »
dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: one 8 1/2" x 4 1/2" loaf

Recipe photo

Moist, dense, and super chocolate-y, no one will ever guess there's zucchini in this bread. What a great way to use up some of your excess harvest!

Double Chocolate Zucchini Bread

star rating (124) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: one 8 1/2" x 4 1/2" loaf
Published: 02/05/2012



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1) Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan.

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

3) Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.

4) Stir in the zucchini and chocolate chips.

5) Pour the batter into the prepared pan.

6) Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).

7) Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.

8) Cool completely before slicing; store well-wrapped, at room temperature.

Yield: one 8 1/2" x 4 1/2" loaf.

Nutrition information

Serving Size: 1 slice Servings Per Batch: 16 Amount Per Serving: Calories: 220 Calories from Fat: 90 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 25mg Sodium: 220mg Total Carbohydrate: 30g Dietary Fiber: 2g Sugars: 18g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/28/2015
  • Gail McGaffigan from Cape Cod
  • Gosh, it's like a super moist chocolate cake. The few bad reviews are a puzzlement. Followed recipe, sifted, used quality ingredients, and weighed zucchini. Worth growing zucchini just to make this bread. Hey, PJ, if I email you my address and promise to leave my car's trunk unlocked, you'll finally have a place to abandon all that surplus zucchini!
  • star rating 04/18/2015
  • mzakem650 from KAF Community
  • On the whole, I liked this and will make it again. However, I noted on my printout of the recipe that 65 minutes was too long, the loaf burned on the top and sides. I also think it would be easier to stir the zucchini in with the honey/oil mixture, not at the end.
  • star rating 04/13/2015
  • Kim from Pasadena, CA
  • Delicious--and a new favorite with my kids! My five year-old asked to have these made for his birthday (in August) after tasting the muffins I made from this recipe this morning. My 10-year old is gluten-free, so I substituted GF flour for all-purpose flour. The only other changes I made were making muffins (16) instead of a loaf and substituting agave for honey (a straight measurement swap). Maybe that made a difference in the sweetness? The family loved them!
  • star rating 10/07/2014
  • Sue from western Mass
  • True, this isn't the world's sweetest dessert, but sometimes I don't want a supersweet quick bread. It could certainly be made sweeter with a little more sugar (or, maybe, a chocolate glaze?). I tweaked it by melting the chocolate chips and stirring the melted chocolate into the batter--no chunks, just a more intense chocolate flavor throughout. Plus the cocoa butter from the chocolate made it a bit moister overall.
  • star rating 09/27/2014
  • Goeder from Trenton, NJ
  • Followed the recipe exactly and while it was very moist, it had a very odd flavor, perhaps due to the espresso powder, though I doubt it. In any event, as others have commented, it needed much more sweetness. In fact, I could hardly detect ANY sweetness in this bread. I didn't care for this recipe at all and it went right in the garbage!
    We're sorry this recipe did not meet your expectations, but appreciate your feedback! Barb@KAF
  • star rating 09/14/2014
  • Patty from Kingston RI
  • Holy (Vermont) cow! Made exactly as stated. Used your bensdorp Dutch process cocoa. Outta this world taste. Have to give a loaf away or we'll eat it all today! Made two 6.5x3.5 mini loaves
  • star rating 09/09/2014
  • Joanne from Ashfield, Ma.
  • I agree with Connie...very bland flat tasting bread. I also followed the recipe exactly. I would not save this recipe nor pass it on.

    I am sorry you didn't care for this recipe.~Jaydl@KAF

  • star rating 09/08/2014
  • Louise from San Jose, CA
  • Excellent! I subbed half whole wheat flour, and added 3 Tbsp. molasses, as I didn't have brown sugar. Our family loved them--and they were just as good after defrosting. Definitely will make again, and thinking about baking them in my donut pans.
  • star rating 09/04/2014
  • Connie from Charlotte, NC
  • I made the bread exactly according to the recipe. It baked just fine and looked just like the picture. However, the taste was very flat, almost bland, and to me, the lack of sweetness was definitely a negative.
    Sorry to hear that this recipe was not an instant favorite. Give us a call if you want to troubleshoot. ~ MJ
  • star rating 09/02/2014
  • Diane from Windsor, CT
  • Sorry, I can only give this two stars. I baked this for 65 minutes, and it burned. Not just a little, but too much to be saved. I did taste the inside and was disappointed. It was moist, but the flavor wasn't that great. I have made your chocolate zucchini cake many times, and it's great every time. I can't recommend this recipe.

    I am sorry you didn't care for this recipe. Please give our Hotline a call, if you would like to troubleshoot (8553712253).~Jaydl@KAF

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