Double Chocolate Zucchini Bread

By Eat More Chocolate Team      

June 9, 2015

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This bread is rich in chocolate flavor, slightly dense, and wonderfully moist. It’s the perfect summer treat to make that is just a little bit healthier.

  • Yields: 8 1/2 x 4 1/2 inch loaf


Preheat oven to 350 degrees F. Generously grease a 8 1/2 x 4 1/2 inch loaf pan and set aside.

In a large bowl, mix together the eggs, honey, oil, brown sugar, and vanilla.

Mix to combine.

Add in both flours, baking soda, baking powder, espresso powder, cocoa powder, and salt.

Mix until just combined.

Fold in the shredded zucchini and chocolate chips until combined. Pour into the prepared loaf pan and bake for about 65 to 75 minutes, or until a toothpick inserted comes out clean.

Let cool in pan for at least 20 minutes, the turn out onto cooling rack. Let cool completely before slicing.

Store well wrapped at room temperature.

-The espresso powder is optional.
-Feel free to use just all-purpose flour instead of a combination of whole wheat pastry flour and all purpose flour.


2 large eggs

1/3 cup honey

1/2 cup vegetable oil

1/2 cup light brown sugar

2 teaspoons vanilla extract

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon espresso powder (Optional)

1/3 cup natural or dutch process cocoa powder

1/2 cup plus 1/3 cup all-purpose flour

1/2 cup plus 1/3 cup whole wheat pastry flour

2 cups unpeeled and shredded zucchini, about 2 small

1 cup chocolate chips