Made with fresh zucchini, and loads of chocolaty goodness, this moist double chocolate zucchini bread recipe is sure to be a hit with the whole family!
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Double Chocolate Zucchini Bread
My garden is bursting with zucchini this time of year, so I thought today would be the perfect day to share this easy (and delicious!) recipe for double chocolate zucchini bread. Next to my mom’s easy cinnamon-sugar monkey bread, this chocolate quick bread is one of my favorite recipes from childhood. The zucchini helps make the bread extra moist. And the warm, melty chocolate chips combined with the pudding mix add the perfect touch of Yum!
I’ve been making this quick bread for several years, and it’s always a hit. I even still have my 3rd-grade class Christmas cookbook (circa 1991) with this exact recipe written in my scribbly elementary school handwriting to prove it. And even though I first shared the recipe almost 30 years ago (yikes!), my family loves it now as much as I did back then.
Read below for the ingredients and instructions, or simply scroll to the bottom of the page to view the full recipe.
Ingredients
Double Chocolate Zucchini Bread Ingredients
- 3 eggs
- 1 1/2 cup granulated white sugar
- 3 teaspoons vanilla
- 1 cup vegetable oil
- 2 cups shredded zucchini
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 3 ounces instant chocolate pudding mix
- 1/2 cup milk chocolate chips
- 1/2 cup chopped nuts (optional)
Instructions
Double Chocolate Zucchini Bread Instructions
To begin, preheat the oven to 350℉ and grease two 9 x 5 loaf pans. Then, in a large bowl, add 3 eggs (slightly beaten) and mix together the sugar, vanilla and oil. Next, add 2 cups of shredded zucchini to the sugar mixture and stir gently.
In a separate bowl, sift together the remaining dry ingredients including the flour, salt, baking soda, baking powder, cinnamon, and pudding mix.
Add the dry ingredients to the wet mixture and fold in gently. Then stir in the chocolate chips and nuts (if desired). Pour the batter evenly into two greased 9 x 5 loaf pans. Place the bread in the oven and bake for 45-60 minutes or until a toothpick comes out clean when inserted into the middle of the loaf. Let the bread to cool before serving.
Tips For Baking With Zucchini
Shredded zucchini can be used in many of your favorite baked goods. From cookies to cakes, and more! For breakfast, try this Cinnamon Sugar Zucchini Coffee Cake from Lindsay at Pinch of Yum. And for dessert, these fudgey Zucchini Brownies from Taste of Home are ah-mazing!
If you’d like to incorporate more zucchini into your recipes, here are a few of my top tips for baking with it.
How To Shred Zucchini
- Start by washing the zucchini.
- Then, cut off both ends.
- If the zucchini is large, cut it in half.
- Then, slice each piece in half again, length-wise.
- Scoop out the seeds with a spoon.
- Then, carefully shred each slice with a food processor.
Next, spread the shredded zucchini out on a paper towel. Use a second paper towel and carefully pat the zucchini to absorb any excess water. (Trust me when I say, there’s nothing worse than soggy zucchini!)
How To Freeze Zucchini
Don’t forget to save some of your shredded zucchini for later. To freeze zucchini, just place some in a quart-size freezer bag (I measure out about 2 cups worth). Then label and date the bag, and lay it flat in the freezer. And now you’re all ready to bake the next time the mood strikes!
When you are ready to thaw the zucchini, you can place it in the fridge, or just pop it in the microwave. Then, put it in a strainer, and dab it with a paper towel to remove any excess moisture.
How To Store Leftover Bread
If you love chocolate (and carbs) as much as me, then leftovers aren’t likely to be an issue. But if you find yourself with some extra double chocolate zucchini bread, it can easily be stored in an airtight container or plastic zipper bag. The bread can also be frozen for up to several months.
Who’s hungry? I hope you enjoyed this recipe for double chocolate zucchini bread. Be sure to pin it to Pinterest for later, and don’t forget to go and check out some of my other favorite recipes [HERE].
Recipe for Double Chocolate Zucchini Bread
Double Chocolate Zucchini Bread
Ingredients
- 3 eggs
- 1 ½ cup granulated white sugar
- 3 teaspoons vanilla
- 1 cup vegetable oil
- 2 cups shredded zucchini
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 3 ounces instant chocolate pudding mix
- ½ cup milk chocolate chips
- ½ cup chopped nuts (optional)
Instructions
- Preheat oven to 350℉ and grease two 9 x 5 loaf pans
- In a large bowl, add 3 eggs (slightly beaten) and mix together sugar, vanilla and oil.
- Add 2 cups shredded zucchini to the sugar mixture.
- In a separate bowl, sift together the remaining dry ingredients including flour, salt, baking soda, baking powder, cinnamon, and pudding mix.
- Add the dry ingredients to the wet mixture and gently fold in.
- Stir in chocolate chips and nuts (if desired).
- Pour batter evenly into two greased 9 x 5 loaf pans.
- Bake for 45 – 60 minutes or until a toothpick comes out clean when inserted in the middle of the loaf.
- Allow the bread to cool before serving.
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I have to try this! Such a good way to sneak in some vegetables and create a moist and delicious cake.
Absolutely. Get your veggies and your chocolate fix all at once.😉
Oh Jen this looks so good! I love that it is a family favorite and you still have it written down from 3rd grade! I bet your girls love that! I can’t wait to try it. 🙂
Thank you, Kelly! The cookbook was a gift for our parents way back when, and my mom re-gifted it to me for Christmas a few years ago.🙂 It’s so fun to have those memories and to be able to carry on those traditions with my own girls.