This Double Chocolate Zucchini Bread recipe will fool even the healthiest health nut! Packed with a couple cups of shredded fresh zucchini and loaded with antioxidant-containing chocolate, what’s not to love? 


Slowly but surely, you’ll be overwhelmed with the amount of zucchini recipes overflowing the internet. Food blogs, magazines, e-books – all on what to do with the crazy harvest of this amazing vegetable. And every year, I promise myself I’ll bake up a loaf of zucchini bread and then forget. This year while making gazpacho at work, I decided to grab the leftover zucchini (we only use a sliver of the skin and meat of the zucchini in our gazpacho) and take it home to bake with it! This loaf was the result: moist, rich, dense, and full of chocolate flavor! It’s packed with two whole cups of fresh zucchini, olive oil, almond milk, and raw sugar so it’s basically a HEALTH food! HA! But seriously, it’s got some great ingredients to balance the chocolate – and even that is good for you!


I’ve lately become obsessed with Divine Chocolate and no, this isn’t a sponsored post, I am utterly in love with their cocoa powder and their milk chocolate bars. Seriously, they have a Crunchy Milk Chocolate bar I grabbed at the store the other day that I did not share with anyone, it was that good.

Double Chocolate Zucchini Bread

Adapted from one of my favorite baking books, "Piece of Cake" by Camilla V. Saulsbury, this cake is incredibly moist and rich in flavor!
Print Recipe
IMG 7301
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour


  • 2 ½ cups all-purpose flour
  • 1 ½ cups raw sugar
  • cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs room temperature
  • ½ cup sweetened condensed milk
  • ½ cup olive oil
  • ½ cup almond milk
  • 1 tablespoon white vinegar
  • 2 cups shredded zucchini
  • 1 cup chocolate chips


  • Preheat oven to 350F and grease a loaf pan. Set aside.
  • Whisk together flour, sugar, cocoa powder, baking soda, and salt.
  • In a stand mixer, whisk the eggs, condensed milk, olive oil, almond milk, vinegar, zucchini, and chocolate chips. Add dry ingredients and mix just until barely incorporated.
  • Pour into loaf pan and bake for 45 minutes to an hour. Let cool fully before slicing.
Servings: 1 loaf (8-10 slices)

Leave a comment below letting me know what you do with your surplus of zucchini – do you bake or cook with it?  


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  1. This looks so good. And two cups is a lot for zucchini bread. That’s always my gripe that a lot of recipes don’t call for a significant amount. I’ll have to try this out for sure. Thanks:)

  2. Nellllyyyyy, this is looking to die for my friend. Double chocolate zucchini bread, how delicious?! I bet S would love it. I am trying to make all these new and old time recipes before he heads back to college. I know you are working hard so waving hi.

  3. Wish I had seen this before eating up the last of the zucchini for dinner – guess it’s back to the market for me tomorrow. Sweetened condensed milk, interesting, that is one ingredient I never have on hand….

      1. Wait a minute…. is it sweetened condensed milk, or just condensed milk in the recipe? They are two different things.

        1. Kim,
          Condensed milk and sweetened condensed milk is used interchangeable. Condensed milk is whole milk with water removed. It’s normally then mixed with sweetener to make sweetened condensed milk, which is what you use in this recipe. If you want to make your own, here’s my grandma’s recipe:

  4. I love this recipe! Never thought of making bread with zucchini, but now you’ve totally inspired me. Thanks for sharing this great idea, Nelly! Happy hump day 🙂

  5. YUM! I adore zucchini bread & muffins. My sister-in-law & brother send our family loaves of zucchini bread at holiday time. I look forward to that package every year. I never thought of making a chocolate-zucchini bread!!! OMG. Delicious! Thanks for the recipe 🙂