Chocolate Chocolate Chip Zucchini Bread

This Chocolate Chocolate Chip Zucchini Bread is super moist and delicious! Shredded zucchini is mixed in a simple chocolate infused batter that’s studded with chocolate chips. Baked sprinkled with mini chocolate chips – because there’s no such thing as too much chocolate. Yields 2 loaves or 16 thick slices.

Zucchini season is upon us.

Every few days or so our incredibly kind and generous nice neighbor, Charlie will pop over with a bag of veggies from his garden. In early spring it was bags of rhubarb (even though I have my own plant 🙂 ) and lately it has been peppers, tomatoes and gigantic zucchini’s. And by gigantic I mean as long as a baseball bat. Okay so maybe I’m exaggerating just a bit but trust me they are huge.

Since his last veggie-drop I’ve already made a few loafs of zucchini bread and he keeps coming by with more! So I figured I’d turn my traditional zucchini bread recipe into a chocolaty one. Because who doesn’t like to eat their dessert and a serving of vegetables at the same time? (kidding)

To Make This Chocolate Chocolate Zucchini Bread You Will Need:

• grated zucchini – About 1 large or 2 medium in size.
• unbleached all-purpose flour – The base for the zucchini bread.
• natural unsweetened cocoa powder (do not use dutch processed) – Lends rich chocolaty flavor!
• cinnamon – Adds warmth and distinct flavor to the recipe.
• baking soda – Creates a gas while baking which helps the bread rise.
• fine salt – Can use sea salt or pink himalayan
• baking powder – Will create lightness in the batter, which makes the bread rise and gives it a tender crumb.
• eggs – Besides richness and flavor, they provide structure and help bind all the ingredients together.
• granulated sugar – For sweetening and flavor.
• unsweetened applesauce – My little trick for adding moisture without the extra fat.
• extra light olive oil – Lends moisture. Other flavorless oils (like grapeseed oil) may also be used.
• pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
• chocolate chips – For double the chocolate.
• mini chocolate chips – Adds texture (and extra chocolate!) to the top of the zucchini bread.

Preheat your oven to 350°F (180°C).

Line 2 standard loaf pans with parchment and grease with nonstick baking spray with flour. Although you don’t see the parchment paper in the above photo, you will definitely want to use it to avoid the chocolate chips on the bottom of the loaf from sticking.

Next, grate the zucchini on the small holes of your box grater until you have 2 heaping cups and then set it off to the side.

In a large mixing bowl add 2 cups unbleached all purpose flour, 1/4 cup natural cocoa powder (not Dutch process), 1 tablespoon cinnamon, 2 teaspoons of baking soda, 1 teaspoon fine salt and 1/4 teaspoon baking powder. Whisk well to combine.

In a separate mixing bowl, preferably with a spout, measure and add in 2 cups granulated sugar, 3 large eggs, 1/2 cup of unsweetened apple sauce, 1/2 cup of extra light olive oil and 1 tablespoon pure vanilla extract.

And whisk to combine.

Pour the wet ingredients into the bowl with the dry.

Use a rubber spatula to mix until just combined.

Add in the 2 cups of grated zucchini and mix until just about incorporated.

Toss 2 cups of chocolate chips in with 1/2 tablespoon flour.

Then add them into the zucchini bread batter.

Stir until the chocolate chips are throughout.

Divide the batter into each prepared pan – about 2-3/4 cups per pan. Bake on the middle rack for 20 minutes.

Remove and sprinkle each loaf with 2 tablespoons of mini chocolate chips (if desired).

Continue to bake for 35 to 40 minutes OR until a tester comes out with only a few crumbs attached. Remove the loaves from the oven and let cool before removing the zucchini bread from pans. Transfer to a wire rack to finish cooling.

NOTE: I start checking my zucchini bread at the 45 minute mark. Not all ovens are calibrated the same, so it’s always best to check periodically for doneness.

Once cool, slice into roughly 1 inch slices.

I love this recipe! It’s perfectly moist yet still has that zucchini bread taste… just with the decadence of chocolate.

How To Store Zucchini Bread:

Once the bread has completely cooled, double wrap in plastic wrap and store at room temperature.

How Long Will Zucchini Bread Last?

If stored properly, this zucchini bread will last 2 to 3 days. If you don’t plan to eat both loaves in that time frame, I recommend freezing.

HOW TO FREEZE ZUCCHINI BREAD:

Once the zucchini bread has completely cooled, double wrap a single loaf in plastic wrap, then wrap tightly with foil and freeze for up to 6 months. I like to use a sharpie and mark the day and the year on the outside as well.

WANT MORE ZUCCHINI BREAD RECIPES? CLICK HERE!

Chocolate chocolate chip zucchini bread is great warm or at room temperature, but I really love it the next day when the chocolate chips have had a chance to harden. I also enjoy it with a cup of coffee… for breakfast.

Enjoy! And if you give this Chocolate Chocolate Chip Zucchini Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 16 slices

Chocolate Chocolate Chip Zucchini Bread

This Chocolate Chocolate Chip Zucchini Bread is super moist and delicious! Shredded zucchini is mixed in a simple chocolate infused batter that's studded with chocolate chips. Baked sprinkled with mini chocolate chips - because there's no such thing as too much chocolate. Yields 2 loaves or 16 thick slices.

Prep Time: 25 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 10 minutes mins

Ingredients

• 2 cups heaping grated zucchini, grate on the small holes of your box grater
• 2 cups unbleached all-purpose flour, plus a little for tossing with the chocolate chips
• 1/4 cup natural unsweetened cocoa powder, NOT Dutch processed
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon fine salt
• 1/4 teaspoon baking powder
• 2 cups granulated white sugar
• 3 large eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup extra light olive oil, or other flavorless oil
• 1 tablespoon pure vanilla extract
• 2 cups chocolate chips, milk chocolate or semi-sweet
• 1/4 cup mini chocolate chips

Equipment

• Pyrex 1.5-Quart Clear Basics Glass Loaf Pan (Set of 2)
• Parchment Paper Pop-up Sheets

Instructions 

• Preheat your oven to 350℉ (or 180℃).
• Line 2 standard loaf pans (9x5) with parchment (I use metal clips to keep the parchment paper secure) and grease with nonstick baking spray with flour.

  NOTE: You will definitely want to use parchment paper to avoid the chocolate chips on the bottom of the loaf from sticking to the pan.
• In a large mixing bowl add the flour, cocoa powder, cinnamon, baking soda, fine salt and baking powder. Whisk well to combine.
• In a separate mixing bowl, preferably with a spout, measure and add in granulated sugar, eggs, apple sauce, extra light olive oil and vanilla extract. whisk to combine.
• Pour the wet ingredients into the bowl with the dry and mix until just about incorporated.
• Add in the grated zucchini and mix to distribute.
• Toss the chocolate chips with a little flour (about 1 to 1½ teaspoons) before adding them into the zucchini bread batter. Stir until the chocolate chips are throughout.
• Divide the batter into each prepared pan - about 2¾ cups per pan. Bake on the middle rack of your preheated oven for 20 minutes. Remove and sprinkle each loaf with 2 tablespoons of mini chocolate chips (if desired).
• Return to the oven and continue to bake for 35 to 40 minutes OR until a tester comes out with only a few crumbs attached. Remove the loaves from the oven and let cool before removing the zucchini bread from pans. Transfer to a wire rack to finish cooling.

  NOTE: I start checking my zucchini bread at the 45 minute mark. Not all ovens are calibrated the same, so it's always best to check periodically for doneness.
• Allow zucchini bread to cool completely before slicing.
• See blog post for storing zucchini bread.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1slice, Calories: 364kcal, Carbohydrates: 56g, Protein: 3g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 31mg, Sodium: 305mg, Potassium: 163mg, Fiber: 1g, Sugar: 41g, Vitamin A: 86IU, Vitamin C: 3mg, Calcium: 40mg, Iron: 1mg

Author: Laurie McNamara

Course: Breads & Baked Goods

Cuisine: American

This recipe was originally posted on August 15, 2014 and has been updated with clear and concise instructions, new photography and helpful information.