Recipe: Double Chocolate Zucchini Bread

I have eaten this bread for breakfast every day for the past 3 weeks. That alone should tell you how delicious it is (and how much the hubs loves it too). But if you need extra convincing, here are some other reasons to make this beautiful bread ASAP: there’s a ton of healthy zucchini in here but you can’t even taste it, the zucchini adds so much delicious moisture that this bread keeps all week and is just as good on day 5 as it was on day 1, and nothing puts me in the mood for Fall weather than a warm, cinnamony quickbread.

Domestocrat’s Double Chocolate Zucchini Bread (adapted from Cook’s Illustrated, makes 1 loaf/10 slices)
1.5 cup AP flour
1/2 cup whole wheat flour
1/2 tbsp. cinnamon
1 tbsp. ground flax seed
3 tbsp. unsweetened cocoa powder
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 cup brown sugar
1/2 cup canola oil
2 eggs
1 tsp. vanilla
2 cups zucchini, shredded (1 large or 2 small should do the trick)
3/4 cup chocolate chips

The only heavy lifting this recipe requires is processing the zucchini. To begin, rinse and trim the zucchini. Next, using a cheese grater or your food processor, shred the zucchini. I use a cheese grater and grate on to two layers of paper towel. When the zucchini is shredded, gather up the corners of the paper towel and squeeze over the sink to remove the excess moisture. I give it 4-5 good hard squeezes. You’ll be amazed at how much liquid is released! You can also do this with a cheesecloth or tea towel if you’re afraid of the paper towel ripping.


For the rest of the recipe it’s the standard muffin method: mix the dry ingredients together in one bowl, mix the wet ingredients in another bowl, and then slowly incorporate the two together (in a stand mixer is my preference).

When the batter has come together it’s going to look quite dry. Add the zucchini and mix for 1-2 minutes, you’ll see how much moisture it brings to the party as the batter starts to look more normal. Finally, add in the chocolate chips.


Grease a loaf pan and pour in the batter. Bake on 325 degrees for 1 hour, rotating at the half way point. Make sure to check with 15 minutes left as the bake time may vary depending on your oven.


The recipe is consistent and foolproof; the result is perfect, moist bread every time. Also, who cares about the zucchini when you have all of this decadent chocolate to focus on? Served best with a hot mug of tea on a crisp day (though I could eat it all year round).

Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

7 thoughts

  1. After a summer of mass zucchini, I have tried no fewer than four zucchini/chocolate quick bread recipes. This was number five, and I’m glad I kept at it because it was AH-MAH-ZING. Thanks for sharing. After a summer of so-so, this recipe is a keeper!!

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