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This double chocolate zucchini bread is made with freshly grated summer zucchini and yummy chocolate chips! Make this deliciously simple chocolate zucchini bread recipe for your next summer brunch!
Size varies a lot but zucchini should feel firm and evenly dark green. While scratches are common, it shouldn’t have soft spots. Smaller ones tend to have less or smaller seeds than larger ones.
Preheat oven to 350. Grease 2 5×9 or 4×8 bread loaf pans with butter or use parchment paper.
Shred the zucchini with a grater or food processor. If the zucchini is super wet, spread it out on paper towels while preparing the batter.
In a mixing bowl, blend oil, applesauce, and eggs together. Add vanilla, sugar, and brown sugar. Mix until smooth.
In a separate bowl, whisk flour, cocoa, baking soda, baking powder, salt, and cinnamon together. Add one cup at a time and then add zucchini.
Spoon batter into pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Allow bread to cool completely in the pan set on a wire rack before serving.
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