Double Chocolate Zucchini Bread

  • Preparation 25 MIN
    Cooking 1 H
  • Servings 1
  • Makes 8 to 10 servings
  • Freezes
We’ve tinkered plenty with zucchini breads over the years—we love the moistness the summer squash adds to baked goods—but when our rooftop produced a bumper crop, we knew we had to up our game. The answer? Chocolate times two. Our rich zuke loaf has cocoa galore, but we didn’t stop there. Enter melty, decadent, dark-chocolate chunks!



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 4 x 10-inch (10 x 25 cm), 6-cup (1.5 litre) loaf pan. Line the pan with parchment paper, letting it hang over two sides.
  2. In a bowl, combine the flour, cocoa powder, baking powder and baking soda.
  3. In a large bowl, whisk together the sugar, oil and egg until smooth. Using a spatula, stir in the zucchini and dry ingredients. Set aside 2 tbsp of the chopped chocolate for the topping. Add the remaining chocolate to the batter. Pour into the pan and sprinkle with the reserved chocolate.
  4. Bake for 1 hour or until a toothpick inserted into the centre of the bread comes out clean. Let cool completely on a wire rack before unmoulding.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.