This easy Chocolate Chocolate Chip Zucchini Bread not only has a chocolate batter but is also studded with chocolate chips making it truly decadent!
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Original content posted August 2014. Updated August 2021.
When we were living in Madison, we belonged to an awesome CSA that had a pick-up point in our neighborhood. It was amazing. Not only were we able to walk to pick up our veggies each week, but we got to know other members that lived close by.
I also loved that Farmer Andy, I called him this to distinguish him from husband Andy, always included great recipes to use with each week’s box items. This Chocolate Chocolate Chip Zucchini Bread? Just one of the amazing recipes he shared that I’ve now put my own spin on.
One Bowl Chocolate Zucchini Bread
And by making it my own, you obviously know that that means I’ve added just a bit more chocolate. And chocolate chips. That person that said you can have too much of a good thing? I completely and wholeheartedly disagree.
This easy Chocolate Chocolate Chip Zucchini Bread is studded with chocolate chips and shredded zucchini and is nothing like you’ve ever tasted. The zucchini lends such moistness to the bread and the chocolate? Well, let’s just say this bread won’t last long at your house!
In fact, this bread is the reason why I keep freezer bags of shredded zucchini in my freezer long after the summer growing season so that I can enjoy this chocolatey goodness year round! Well, I also keep it on hand for my Chocolate Chocolate Chip Zucchini Cupcakes with Dark Chocolate Buttercream as well. Apparently I have a chocolate and zucchini combination fixation.
Should You Peel Zucchini for Zucchini Bread?
I love to make this Chocolate Chocolate Chip Zucchini Bread because it’s EASY. If I needed to spend time peeling the zucchinis prior to use them, you know this bread recipe would never get made!
Can You Freeze Zucchini Bread?
This Chocolate Chocolate Chip Zucchini Bread recipe makes two standard sized loaves but that doesn’t mean that’s what you have to make! I typically make one large loaf for our family and then use the rest of the batter to make mini loaves to share with friends and neighbors or to simply stash in my freezer for a later date.
To freeze you zucchini bread, wrap each loaf tightly with aluminum foil and then place in a zip top freezer bag. Stored correctly, it will remain at it’s best quality for two to three months.
How to Make Chocolate Chocolate Chip Zucchini Bread
[1] In the bowl of an electric mixer, add flour, cocoa, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
TIP: I like to grate nutmeg myself with a microplane rather than purchasing it already ground for the most flavor.
[2] Whisk ingredients together to completely combine.
[3] Add zucchini, applesauce, eggs, milk and vanilla to bowl.
[4] Mix ingredients together on medium speed until just combined.
TIP: Be careful not to over mix! You’ll only want to mix ingredients together until you no longer see any dry ingredients.
[5] Add chocolate chips to bowl.
[6] With a spatula, fold in chocolate chips until just combined.
TIP: Folding is another name for very gently stirring that’s typically done with a rubber spatula until ingredients are just incorporated. The goal is to avoid deflating delicate ingredients by making broad, scoop-like movements from the inside of the bowl outwards.
[7] Grease and line two 4″ x 8″ loaf pans with parchment paper.
TIP: To form a parchment paper sling for your bread, cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides. If your parchment is longer than your pan, fold the extra under.
Press a crease in the parchment at the edges, so it fits snugly into the bottom. Spray non-stick cooking spray directly onto the bottom and sides of the pan and set the parchment on top. This will help the parchment stick to the pan, keep it from moving as you pour in the batter, and prevent batter from oozing between the parchment and the pan.
[8] Pour batter into prepared pans and bake for 1 hour and 15 minutes at 350 degrees or until skewer stuck in center of bread removes cleanly.
Cool on rack 10 minutes before removing loaves from pans to cool completely.
If you’ve tried this Chocolate Chocolate Chip Zucchini Bread or any other recipe on Melanie Makes, please let me know your thoughts in the comments below. I love hearing from you and respond to each and every comment!
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Chocolate Chocolate Chip Zucchini Bread
Ingredients
- 4 cups flour
- 1/2 cup cocoa
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 cups shredded zucchini
- 1-1/2 cups applesauce
- 3 eggs beaten
- 1-1/2 cups milk
- 2 teaspoons vanilla
- 1-1/2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, add flour, cocoa, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.TIP: I like to grate nutmeg myself with a microplane rather than purchasing it already ground for the most flavor.
- Whisk ingredients together to completely combine.
- Add zucchini, applesauce, eggs, milk and vanilla to bowl.
- Mix ingredients together on medium speed until just combined.TIP: Be careful not to over mix! You'll only want to mix ingredients together until you no longer see any dry ingredients.
- Add chocolate chips to bowl.
- With a spatula, fold in chocolate chips until just combined.TIP: Folding is another name for very gently stirring that’s typically done with a rubber spatula until ingredients are just incorporated. The goal is to avoid deflating delicate ingredients by making broad, scoop-like movements from the inside of the bowl outwards.
- Grease and line two 4" x 8" loaf pans with parchment paper.TIP: To form a parchment paper sling for your bread, cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides. If your parchment is longer than your pan, fold the extra under. Press a crease in the parchment at the edges, so it fits snugly into the bottom. Spray non-stick cooking spray directly onto the bottom and sides of the pan and set the parchment on top. This will help the parchment stick to the pan, keep it from moving as you pour in the batter, and prevent batter from oozing between the parchment and the pan.
- Pour batter into prepared pans and bake for 1 hour and 15 minutes or until skewer stuck in center of bread removes cleanly.
- Cool on rack 10 minutes before removing loaves from pans to cool completely.
Nutrition
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