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5 from 4 votes

Double Chocolate Zucchini Bread Recipe

Sinful and delicious, this Double Chocolate Zucchini bread will make you do a double-take! (insert cackle laugh) Even though it's loaded with garden fresh zucchini, the chocolate flavor and moist, dense texture take center stage here.
Course Breakfast, Dessert
Cuisine American
Keyword chocolate zucchini bread
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 1 loaf
Calories 515kcal


  • 3 large eggs
  • 1/2 cup applesauce
  • 1/2 cup oil
  • 1 1/4 cup White Sugar
  • 3/4 cup Brown Sugar
  • 2 tsp Vanilla
  • 2 cups Zucchini shredded with a grater or food processor, and spread on paper towels for 30 minutes if the zucchini is super wet
  • 2 1/2 cups All Purpose Flour
  • 1/2 cup cocoa powder I used regular cocoa
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp ground cinnamon
  • 1 cup chocolate chips
  • 1 cup walnuts optional


  • Preheat oven to 350. Grease 2 5x9 bread loaf pans or muffin tins.
  • 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, baking soda, salt, and cinnamon together. One cup at a time, add dry mixture to wet and blend before adding next cup until all are just mixed. Using a spoon, stir in the shredded zucchini. Stir in chocolate chips and nuts.
  • 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. Slice and serve when the bread has completely cooled or freeze for up to 3 months. Thaw overnight in the fridge and serve at room temperature or zap it in the microwave for 15 seconds.



Serving: 1inch slice | Calories: 515kcal | Carbohydrates: 84.1g | Protein: 11.7g | Fat: 26g | Saturated Fat: 6.9g | Sodium: 446mg | Potassium: 44mg | Fiber: 4.5g | Sugar: 46g | Calcium: 70mg | Iron: 3.8mg