A deliciously soft, moist, double chocolate zucchini bread recipe, made from scratch. Ideal for breakfast, brunch or with a cup of tea! Easy to make loaf cake.

Double Chocolate Zucchini Bread. A deliciously soft, moist, double chocolate zucchini bread recipe, made from scratch. Ideal for breakfast, brunch or with a cup of tea! Easy to make loaf cake

I think most people will enjoy a slice of chocolate cake when offered and this double chocolate zucchini bread is a keeper recipe! It's very easy to make and uses basic pantry ingredients and half a zucchini grated in the batter. This is what gives the added moisture.

The texture of this bread is similar to a soft loaf, pound cake, in that the crumb is quite dense and fine.

A deliciously soft, moist, double chocolate zucchini bread recipe, made from scratch. Ideal for breakfast, brunch or with a cup of tea! Easy to make loaf cake

When baked, you get the characteristic split running down the centre of the loaf, which forms as the cake is rising in the oven. It looks absolutely delicious when baked!

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This bread freezes very well, so if you wanted to make a few batches, or perhaps there's just one or two of you at home, you could slice the loaf in half and freeze half for another day.

This is also a great loaf to make for anyone who doesn't like their vegetables. You can't taste any hint of zucchini so great if you want to disguise some vitamins inside a cake!

A deliciously soft, moist, double chocolate zucchini bread recipe, made from scratch. Ideal for breakfast, brunch or with a cup of tea! Easy to make loaf cake

Pan size you will need

You will need a loaf tin, 8 inches by 4 inches. The batter may also fit in a 9-inch loaf pan.

Ingredients

2 eggs
1 cup or 200 g Regular sugar
1/2 cup or 120 ml Vegetable oil
1 cup or half of a whole zucchini / courgette, shredded
1.5 oz or 40 g melted chocolate - Dark chocolate is best. I have used milk chocolate bar before & it tasted good!
2 Tablespoons sieved cocoa powder
1 teaspoon Instant coffee dissolved in 1 Tablespoon Hot Water OR 1 Tablespoon Expresso coffee
1 1/2 cups or 190 g All Purpose / Plain flour
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt

Instructions

1. Heat oven to 150C, 300F. Grease and line your baking tin.

2.In a mixer, add eggs, sugar, oil and mix for 5 minutes .

3. In a small bowl, add the chocolate and microwave at 15 second intervals until completely melted. Then add the dissolved coffee and stir well. Then add it to the batter. Add the shredded zucchini and combine.

4. In a separate bowl, mix together SIEVED flour, baking soda, baking powder and cocoa. Then add that slowly to the wet mix and combine well.

5. Pour the batter into the greased or lined bread pan and bake at 300 F / 150 C for 1 hour - 1 hour 15 minutes.

A deliciously soft, moist, double chocolate zucchini bread recipe, made from scratch. Ideal for breakfast, brunch or with a cup of tea! Easy to make loaf cake

Allow to cool for 5 - 10 minutes in the pan then place on a cooling rack.
Enjoy!

Double Chocolate Zucchini Bread. A deliciously soft, moist, double chocolate zucchini bread recipe, made from scratch. Ideal for breakfast, brunch or with a cup of tea! Easy to make loaf cake

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Double Chocolate Zucchini Bread. A deliciously soft, moist, double chocolate zucchini bread recipe, made from scratch. Ideal for breakfast, brunch or with a cup of tea! Easy to make loaf cake

Double Chocolate Zucchini Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

Double Chocolate Zucchini Bread.
A deliciously soft, moist, double chocolate zucchini bread recipe, made from scratch. Ideal for breakfast, brunch or with a cup of tea! Easy to make loaf cake

Ingredients

  • 2 eggs
  • 1 cup or 200 g Regular sugar
  • 1/2 cup or 120 ml Vegetable oil
  • 1 cups or half of a whole zucchini / courgette, shredded
  • 1.5 oz or 40 g melted chocolate - Dark chocolate is best. I have used milk chocolate bar before & it tasted good!
  • 2 Tablespoons sieved cocoa powder
  • 1 teaspoon Instant coffee dissolved in 1 Tablespoon Hot Water OR 1 Tablespoon Expresso coffee
  • 1 1/2 cups or 190 g All Purpose / Plain flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of salt

Instructions

  1. In a mixer, add eggs, sugar, oil and mix for 5 minutes .
  2. In a small bowl, add the chocolate and microwave at 15 second intervals until completely melted. Then add the dissolved coffee and stir well. Then add it to the batter. Add the shredded zucchini and combine.
  3. In a separate bowl, mix together SIEVED flour, baking soda, baking powder and cocoa. Then add that slowly to the wet mix and combine well.
  4. Pour the batter into the greased or lined bread pan and bake at 300 F / 150 C for 1 hour - 1 hour 15 minutes.
  5. Allow to cool for 5 - 10 minutes in the pan then place on a cooling rack.
  6. Enjoy!
Nutrition Information:
Yield: 1 Serving Size: 1 Loaf
Amount Per Serving: Calories: 3279Total Fat: 158gSaturated Fat: 33gTrans Fat: 3gUnsaturated Fat: 114gCholesterol: 394mgSodium: 1239mgCarbohydrates: 429gFiber: 15gSugar: 263gProtein: 46g

Nutrition information isn’t always accurate

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2 thoughts shared

  1. 5 stars
    This recipe never fails! People who say they don’t like zucchini bread devour this & ask for more. It is decadent, rich, chocolaty & moist. The only variances I make are more coffee & I mix semi sweet chocolate chips into the batter. I love it- thank you!