Double Chocolate Chip Zucchini Bread

Rating:

Total Time:

Brace yourselves. Double Chocolate Chip Zucchini Bread.

Double Chocolate Chip Zucchini Bread from www.whatsgabycooking.com (@whatsgabycookin)

I’ve been working on this recipe for weeks and I’m so pumped with the end result. Double Chocolate Chip Zucchini Bread is like the banana bread of summer. Loaded with tons of cocoa powder and chocolate chips, you won’t even be able to see the zucchini but it’s there. It’s what makes this loaf so moist and delicious! It’s pretty perfect if you ask me.

And for all of you who grow zucchini in your garden, or subscribe to a local CSA, I can pretty much guarantee that your zucchini supply is in overdrive. I was just over at my moms earlier today and she had picked 4 giant zucchini and that doesn’t include the ones she picked 3 days ago or last weekend. I swear they just pop up overnight! So grab a giant zucchini or 2 and get baking. This Double Chocolate Chip Zucchini Bread is NOT to be missed. (And FYI… if you have some butterscotch chips, those would be an excellent addition too! #justsaying)

Double Chocolate Chip Zucchini Bread

Print Only (Hide on screen only)

Description:

By:
Gaby Dalkin
Rating:
Servings:
0
Prep Time:
Cook Time:
Total Time:
Course:
Cuisine:

Ingredients

  • 1 cup vegetable oil
  • 1 ¾ cup white sugar
  • 2 eggs
  • ½ cup almond milk
  • 1 teaspoon vanilla
  • 2 ½ cups flour
  • 4 tablespoons cocoa powder
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups grated zucchini
  • 1 ½ cups chocolate chips

Instructions

  • Pre-heat your oven to 350 degrees F.
  • In a large stand mixer, combine the oil and sugar and combined.
  • Add the eggs, one at a time, scraping down the sides of the bowl to make sure everything is evenly combined.
  • Add the almond milk and vanilla.
  • Add the flour, cocoa powder, baking powder, baking soda and salt and mix for a few seconds until the flour is evenly combined. Add the zucchini. Add the chocolate chips and give it all a quick stir.
  • Spray 2 loaf pans with non-stick spray and evenly divide the batter in the 2 pans. Sprinkle with extra chocolate chips.
  • Transfer the loaf pans to the oven and bake for 60 minutes until a knife can be inserted in the center of the loaf and it comes out clean. Remove the loaves from the oven and let cool for at least 30 minutes before removing them from the pans and serving. If they need a little more time, continue baking until the knife comes out clean.
Double Chocolate Chip Zucchini Bread: Chef Vision

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

45 comments

  1. Erin@WellPlated

    Because why have just one type of chocolate when you can have TWO?? Love it!!

  2. Liz @ Floating Kitchen

    Oh man. SO MUCH ZUCCHINI RIGHT NOW! I need to bake like 10 loafs of this bread. Lol. Looks super decadent. And butterscotch chips sound like an amazing idea, too!

  3. Megs

    Could I substitute the almond milk for cows milk? Or is there a better substitute? Thanks

  4. Lindsay Cotter

    Please don’t let zucchini season ever end. I need this in my life.. FOR LIFE!

  5. Monika

    Always looking for delicious ways to use my zucchini! I will be freezing about 10 of these babies!!

  6. Tracy

    Hello I made your zucchini bread. My first thought would be I wish I’d put a two cups of pecans in it. It’s more like a cake. But the flavor is wonderful.

    • Gaby

      feel free to add nuts! I never add nuts to my baked goods because it’s not my cup of tea – but it works!!

  7. Kelly

    I don’t own a loaf pan. Can I use a different type of pan to make this? Or do I need to go buy loaf pans? I own all sorts of other pans like bundt cake pans, but I’m missing loaf pans in my kitchen. Would love your advice!

    • Roberta PERSON

      Kelly, I Think you could use any pan, just watch time. I am going to make Cupcake Z bread.

  8. Lexi @Lexi'scleankitchen

    OMG this looks like chocolate heaven! Can’t wait to try this!!

  9. Alicia

    My kids( and myself ) love this recipe so much! How would I adjust the time to make muffins instead of a loaf? I’m trying to make it more kid friendly for lunches.

    Thank you,

    Alicia

    • Gaby

      haven’t tried it in muffins but I’d start at 20 minutes and keep my eyes on it

  10. Tina Nicolopoulos

    I noticed kosher salt was on the ingredient list but not in the directions. I’m assuming the salt should be added at the same time as the other dry ingredients? Thanks!

    • Gaby

      haven’t tried it with either of those so I can’t say for sure

  11. Sherry

    If I wanted to make this in the small loaf pans. How many do you think I will need for this size batch? How long should I cook them? Can’t wait to make this.

  12. Hayley

    Hi! Do you recommend a specific vegetable oil? I don’t like to use canola oil but I’m not sure what would taste best with this. Thanks!

  13. Lettie Vellano

    Did you happen to try the recipe using whole wheat flour?! Just curious how it would change the texture or flavor.

    • Gaby

      I don’t love baking with whole wheat flour as it makes the consistency way too dense for my liking

    • Helene Brunetto

      I suggest using 1/2 spelt flour and 1/2 in bleached white flour… so good, and extra nutrition!

  14. Kara

    This is my son’s and my favorite dessert these days, and he doesn’t like zucchini.

  15. Haley

    I made this last week and the flavor was AMAZING! However, all my chocolate chips fell to the bottom 🙁 any tips on how to keep them from sinking?

    • Gaby

      you can mix half into the batter and sprinkle half on top before baking!

  16. Allyson

    Absolutely awesome! Loved it and used a gluten-free flour mix + Enjoy Life vegan chocolate chips.

  17. Abigail G.

    WOW! Chocolate lovers be warned—you will want to eat the entire loaf. I made this delicious treat as a “thank you” gift, and ended up doubling the recipie because it was too good to give it all away. I did use regular milk, and it took about 2 medium zucchinis per batch. I will absolutely be making this again soon. Thanks for another delicious recipie!

    • Gaby

      you could do it in a 9×13 pan but you should keep your eye on the baking time because it will change slightly. Just bake until you can stick a knife into the bread and it comes out clean

  18. Dianna

    Yep, I’m making this very soon. Will post it on Instagram later. Dianna

  19. Dianna

    This is too funny. I saved a bunch of the recipes and realized I already had them saved in my “What’s Gabby Cooking” folder on my computer. Guess I already did make the chocolate zucchini bread, and posted it. Think I will make t again today, though. So good!

  20. Amanda

    Just whipped up a batch! The batter tastes delicious. Perfect dairy free recipe.. I had dairy free Choc chips on hand. ❤️❤️❤️❤️❤️

  21. Julie

    I am very excited to try your recipe. It looks delicious.

    What size loaf pans do you use? And are they glass, non stick or disposable aluminum?

    Thank you. Julie