Double Chocolate Chip Zucchini Bread

Brace yourselves. Double Chocolate Chip Zucchini Bread.

Double Chocolate Chip Zucchini Bread from (@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

Double Chocolate Chip Zucchini Bread


  • 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


  1. Pre-heat your oven to 350 degrees F.
  2. In a large stand mixer, combine the oil and sugar and combined.
  3. Add the eggs, one at a time, scraping down the sides of the bowl to make sure everything is evenly combined.
  4. Add the almond milk and vanilla.
  5. 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.
  6. Spray 2 loaf pans with non-stick spray and evenly divide the batter in the 2 pans. Sprinkle with extra chocolate chips.
  7. 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.

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  1. 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!

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

  3. 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.

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

  4. 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!

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

  5. 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,


  6. 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!

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