Double Chocolate Zucchini Bread

It’s been WAY. TOO. LONG. I can’t believe it has taken me more than a month to post a new recipe, but the truth is summer has just gotten the best of me. With spending more time outdoors and less time on the internet (it can take up my whole day), we have just been enjoying this amazingly warm HOT weather. But truthfully, I’ve really missed baking, taking pictures, sharing, chatting, pinning, tweeting, and reading blogs too much to stay away any longer.

Because it’s summer, and because there is always lots of zucchini to go around, I made this amazingly easy, and sneaky bread. A couple weeks ago a King Arthur email arrived with this bread and I knew I had to make it, and I’m so glad I did because it was delicious. It packs a ton of zucchini in it, but I promise, no one will ever know. Not even my my picky husband could detect it. This bread is rich in chocolate flavour, slightly dense, and wonderfully moist.  It’s the perfect summer treat to make that is just a little bit healthier.

Double Chocolate Zucchini Bread
Makes 1- 8 1/2 x 4 1/2 inch loaf


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


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

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

3. Add in both flours, baking soda, baking powder, espresso powder, cocoa powder, and salt. Mix until just combined.

4. 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.

5. 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.

Jessica’s Notes:

  • The espresso powder is optional. I promise you won’t taste it in the cake, but it works to bring out the flavour of the chocolate.
  • Although I used a combination of whole wheat pastry flour and all purpose flour, feel free to use just all-purpose flour if you wish, substituting for an equal amount.
Adapted from King Arthur Flour


  • Nadia

    Thanks for the recipe! People who tried it loved it. It was moist, not overly sweet with almost a dark chocolate flavor. I didn’t have pastry flour so subbed in 1 Tbsp cornstarch plus enough whole wheat flour to make 1/2 c and 2 tsp cornstarch plus enough whole wheat flour to make 1/3 c. Worked great.

    • Jessica |Portuguese Girl Cooks

      Awesome! So happy to hear it worked out and you enjoyed!

  • Melissa

    Am making this right now! Cannot wait to taste it.

  • Kerri

    I do not comment often but I wanted to thank you for the recipes that you share. I am organizing my recipes as part of my new year resolution. Your recipes are delicious and your blog is beautifully photographed. Thanks for all your hard work. It is always a joy to see you in the inbox.

    • Jessica |Portuguese Girl Cooks


      Thank you so much for your sweet comment! You made my day! Thanks so much for following along, and I wish you a fabulous 2013!!

  • Jovonne

    I tried this recipe. This recipe was disappoint.

    • Jessica |Portuguese Girl Cooks

      Jovonne, sorry you didn’t enjoy :(

  • Vinit

    I love how the zucchini has been incorporated into the bread – so healthy and I don’t really think it will affect the taste for the worse. Awesome!