Double Chocolate Zucchini Bread

from ButterYum
makes one 8x4 loaf

Printable Recipe


  • 1 2/3 cups all purpose flour
  • 1/3 cup Dutch-processed cocoa, sifted
  • 1 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup dark brown sugar
  • 1/3 cup honey or agave nectar
  • 1/2 cup vegetable or canola oil
  • 2 cups shredded zucchini
  • 1 cup chocolate chips (plus 1/4 cup for garnish)


  1. Preheat oven to 350F.  
  2. Prepare an 8x4-inch loaf pan with a parchment sling (important so you don't get melted chocolate all over your hands and mar the appearance of the finished loaf when you remove it from the pan).  
  3. In a medium mixing bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt; set aside.
  4. In a separate large bowl, combine eggs, vanilla, sugar, honey, oil, zucchini, and 1 cup of chocolate chips, stirring until evenly combined.
  5. Stir in reserved dry ingredients and pour into prepared loaf pan.
  6. Sprinkle 1/4 cup reserved chocolate chips evenly over batter.
  7. Bake in the center of the preheated oven 60-75 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool for 10-15 minutes before lifting bread out of loaf pan using the parchment sling.
  9. Cool completely before serving.  
  10. Refrigerate leftovers in an airtight container.  Serve at room temperature.