Double Chocolate Zucchini Bread

At the end of summer, when you're looking for ways to use up over-sized zucchini, making this double chocolate zucchini bread is a great way to treat yourself.

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Double Chocolate Zucchini Bread

  • Prep Time: 15 m
  • Cook Time: 1 h
  • Total Time: 1 h 15 m
  • Servings:
    Makes 2 loaves


  • 4 cups all-purpose flour
  • ¾ teaspoon baking powder
  • teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter
  • cups sugar
  • 4 eggs
  • 4 cups grated zucchini
  • 2 ounces German’s chocolate grated
  • 2 cups dark bitter-sweet chocolate chips


  1. Pre-heat the oven to 350°F.
  2. Grease the insides of two 8½-inch x 5-inch loaf pans with butter. Dust the pans with granulated sugar.
  3. Combine the flour, baking powder, baking soda, and salt in a bowl.
  4. In a second bowl and using an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs one at a time. Add the dry ingredients to the wet ingredients and stir until just combined. Do not over-mix. Stir in the grated zucchini. Fold in the grated German’s chocolate and chocolate chips.
  5. Divide the batter between the two prepared loaf pans and transfer the pans to the oven. Bake at 350°F for 55 to 60 minutes.
  6. Transfer the loaf pans to a cooling rack and let them cool in their pans for 15 minutes. Unmold the zucchini bread and let it finish cooling on the rack.

  7. Serve warm or at room temperature.
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Comments (25)Post a Reply

  1. I made zucchini bread the other day, I use Splenda being diabetic, but I added cinnamon chips rather than the chocolate chips and it was so good

  2. 5 stars
    I’ve made this recipe 3 times, your original recipe and added blueberries because of the abundance’s and than added cranberries in the third batch because I love cranberries. I have to say all were very good and this will be my #1 zucchini bread recipe from now on.

    1. Yes, sure. You could even slice it first and then freeze it so that you can remove just a slice or two at a time.

  3. Instruction line 6 .Do you mean take bread out of pan and let it finish “cooling”. I got confused. Also I love the idea of having the batter large enough for 2 breads Not to many recipes that are doubled.Thanks for all your recipes.

    1. Sorry, Kate. I’ve fixed the typo now. Yes – I intended to write “cooling”. Thanks for letting me know.

  4. The German chocolate you used looks like it was as a powder but the recipe calls for grated German chocolate. Which is it

    1. Hi Sharon. That is indeed grated German Chocolate. I used a fine grater to grate it into very small shards.

  5. 3 stars
    Hi Meredith, I do miss you on QVC. This recipe has cinnamon in the ingredients but none of the steps mentions cinnamon so I ended up leaving it out. Should this be part of the dry mix or the sugar/butter, because it is missing it?

    1. Thanks, Sandy. I had a computer glitch transferring ingredients and I appreciate you catching my typos. There’s no cinnamon in the recipe, so you did the right thing. I’ve fixed it all now. Thanks again.

  6. I could look at your recipes all day. There are so many delicious ones I want to try. Just can’t decide. Meredith, do you have any other double batch recipes for breads. Like banana or cinnamon and so on? Thank You.

  7. I’ve never dusted my pans with sugar before, but did today. What did I do wrong? The bread would NOT release from the pan. Have never had problems before with just butter!?

    1. Hmm.. I’m not sure, Janice. The buttering and sugaring should let the bread release without a problem. Did you allow the bread to cool properly before trying to remove it? The sugar just adds a nice chewy crust to the outside, but if it causes problems for you, you can simply omit that step.

  8. 5 stars
    Sinfully good!! 🙂 Love the result! I didn’t have the exact chocolate ingredients on hand at the time I tried this recipe, so I substituted 1/4 cup cocoa powder for the grated chocolate, and milk chocolate chips for the bittersweet chocolate chips. Because I added 1/4 cup of dry ingredients (cocoa powder), I reduced the flour amount by 1/4 cup. It turned out perfectly, nice and moist. Baking time was right on the spot. Thanks for the recipe and inspiration!

  9. I have this recipe in the oven now. I added walnuts to the recipe, and only a 10 oz bag of the bittersweet chocolate chips. Making two loaves and one bundt cake. Can’t wait until they come out of the oven. Loved watching you on QVC.

  10. Wow what a great recipe. I made this today cause someone did give me a zucchini the size of a baseball bat. I couldn’t wait to cut into it. Added some chopped walnuts. It is incredible. My family will love it. I also made your banana bread recipe today, well many days, I love your recipes .

  11. Meredith thank you for sharing these delicious recipes. I have yet to fail on any of them. So my question relates to the zucchini. Do you squeeze some of the liquid before using it? If so, do you measure before or after squeezing the liquid out? I love baking zucchini in my breads but sometimes it makes for an overly wet mix which ends up a bit too wet. TIA

    1. Hi Teresa. I did not salt or drain any liquid from the zucchini. Just measure 4 cups of grated zucchini and add that to the mix.

  12. Baker’s German’s chocolate is not available to purchase in Canada. What would you suggest as an alternative, or should it just be omitted?

  13. 5 stars
    Hi Meredith,
    I too miss you on QVC, but I will always follow you. I want to make this bread since I have a abundance of Zucchini, but I dont have German chocolate, can i substitute cocoa powder? And how much would i use?
    Thanks so much!

  14. 5 stars
    Fantastic recipe. Easy to halve. Delicious and moist. Can’t buy Baker’s German Chocolate in Canada but my sister in the US sent me a bar. Suggestions for a substitution?

    1. Hi Carolyn. So glad you liked the bread. German chocolate is dark chocolate, but it is sweeter than bittersweet or semi-sweet. To substitute, use semi-sweet chocolate and add an extra tablespoon of sugar to this recipe. Going forward, whenever you want to substitute German chocolate, use semi-sweet and ½ tbsp sugar for every ounce of chocolate.

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