Double Chocolate Zucchini Bread

Summer has begun! And I am so happy. The weather has been how I like it…warm, but not crazy hot! Then I can still bake and just generally function without feeling like a sweaty exhausted mess. Do you love the summer? Or do you prefer another season?

I received loads of zucchini recently and so I knew I had to make a batch of chocolate zucchini bread…because it is so yum! The perfect summer breakfast.


  • 3 eggs
  • 2/3 cup oil
  • 1/3 cup greek yogurt
  • 1 1/3 cup white granulated sugar
  • 1/3 cup muscovado sugar
  • 2 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 cups finely grated zucchini (or use your food processor)
  • 2 1/3 cup all purpose flour
  • 2/3 cup cocoa powder
  • 1 1/2 cups mini chocolate chips (I used dark chocolate)


Preheat oven to 325°F (160°C).

Add the ingredients in the order given. Stir lightly after each addition.

Pour into two greased, and lightly floured, loaf pans.

Bake for approximately 45 minutes. Ovens vary so check it regularly after 30 minutes. A toothpick should come out with crumbs on it, but not gooey.

Be careful not to burn or overcook it. Chocolate baked goods are more tricky that way because there is no “golden brown” to look for. I usually cover it loosely with foil for the last 20 minutes so the top doesn’t cook too much while the inside is still baking.

Allow to cool before trying to remove it from the loaf pan!

It is THE BEST served warm out of the oven! Enjoy! And happy baking.

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