chocolate zucchini bread
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Double chocolate zucchini bread

A super soft and super chocolate-y zucchini bread that you HAVE to make!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 12
Author: Eva Bakes


  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup (1/2 stick or 4 Tablespoons) unsalted butter melted
  • 1/4 cup unsweetened applesauce
  • 3/4 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 large zucchini shredded
  • 1 cup chocolate chips plus more for sprinkling


  • Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  • In a medium sized bowl, mix together the eggs, melted butter, applesauce, brown sugar, and vanilla.
  • Transfer the applesauce mixture to the large bowl with the dry ingredients. Fold everything together until a few dry streaks remain. Add in the zucchini and mix until everything just comes together. Fold in the chocolate chips with as few strokes as possible.
  • Transfer the batter to your prepared baking pan and smooth the top. Sprinkle on additional chocolate chips if desired.
  • Bake in your preheated oven for 55-60 minutes or until a toothpick inserted in the center comes out mostly clean. Allow the bread to cool before serving.


Leftover bread should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Source: Adapted from Two Peas and Their Pod