Chocolate zucchini bread that is rich, moist, and perfectly sweet with the addition of chocolate chips for good measure.

Chocolate zucchini bread is one of those fun bread recipes that is pretty much dessert, but because we call it a bread it’s ok to serve it for breakfast alongside scrambled eggs. Dessert you can eat for breakfast? Sign. Me. Up. I love this chocolate zucchini bread recipe because it’s simple, easy, sweet, and chocolatey, thanks to the use of cocoa and chocolate chips! I like that this recipe uses brown sugar (it adds a nice depth of flavor and enhances the chocolate) and that you don’t have to do anything special with the zucchini before tossing it in (meaning you don’t need to try to remove any moisture). It’s a tried-and-true recipe that you’ll make over and over again!

This chocolate zucchini bread recipe is part of zucchini week!

I’m celebrating all things zucchini this week by posting a zucchini-centered recipe every day this week. Some are sweet, some are savory, and all of them are delicious with zucchini as the star. I love this time of year and I hope to help you fully utilize and enjoy the zucchini bounty that is all around! My ducks actually ate and trampled all of my zucchini plants just as they were starting to blossom (I replanted but I’m not sure if they’ll have time to grow before fall hits), so I was without zucchini of my own. One little post on Facebook asking friends and neighbors if they had extra and I had a counter full just a few hours later. Hooray! Ask and ye shall receive! Don’t live in a tiny tight-knit community? Hit up the farmer’s market. Zucchini are a dime a dozen this time of year.

Recipes that use grated zucchini are great for using over-grown zucchini.

I like to buy or pick nice small zucchinis for stuffing or making “zucchini boats”, but for every small zucchini there’s a monster zucchini out there too. You pick and pick and pick them and then you turn around and a few are the size of a small boat. Grated zucchini recipes, like chocolate zucchini bread, are great for using up some of the larger-than-life zucchini. Just slice them in half (stem to blossom end), scoop out the pith and seeds (the seeds get hard and woody when the zucchini get large), and then peel them. Then grate as normal.

Tips and Tricks for Making Chocolate Zucchini Bread:

You don’t need to remove the extra moisture in the zucchini for this recipe.
You can use normal semi-sweet chocolate chips, milk chocolate chips, or my favorite, mini chocolate chips. Use what you like and have on hand.
Dutch process cocoa has a great chocolate flavor without being bitter. It’s great to keep on hand!
This recipe is great for using up some of the larger-than-life zucchini. Just slice them in half (stem to blossom end), scoop out the pith and seeds (the seeds get hard and woody when the zucchini get large), and then peel them. Then grate as normal.
This recipe can be made into smaller loaves and even muffins. Bake mini loaves for 30-35 minutes and bake muffins for 18-22 minutes. Easy!

Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try this recipe, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseats on Instagram. I love to see your kitchen skills in action!

Double Chocolate Zucchini Bread

Author: Melissa Griffiths - Bless this Mess
Prep Time: 10 min
Cook Time: 1 hour
Total Time: 1 hour 20 min
Yield: 1 loaf 1x

Print Recipe

Description

Chocolate zucchini bread that is rich, moist, and perfectly sweet with the addition of chocolate chips for good measure.

Scale

Ingredients

1/2 cup butter, melted
1 cup brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup Dutch process cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided

Instructions

Preheat the oven to 350 degrees. Grease the bottom and sides of a 9×5 loaf pan and set aside.
In a medium mixing bowl, add the melted butter and brown sugar. Stir until well combined, about 2 minutes.
Add the eggs and vanilla and mix well to combine.
Add the flour, cocoa, baking soda, baking powder, and salt. Mix until just combined.
Add the shredded zucchini and chocolate chips and stir until just incorporated.
Add the batter to the bread pan and smooth the top with a spatula.
Bake the bread until a toothpick inserted into the center comes out clean, about 1 hour.
Let the bread cool in the pan for 10 minutes and then run a butter knife along the edges. Remove from the pan and let cool on a wire rack.
Serve warm or at room temperature. Store leftovers in an air-tight container.

Notes

You don’t need to remove the extra moisture in the zucchini for this recipe.
You can use normal semi-sweet chocolate chips, milk chocolate chips, or my favorite – mini chocolate chips. Use what you like and have on hand.
Dutch process cocoa has a great chocolate flavor without being bitter. It’s great to keep on hand!