
Double Chocolate Zucchini Bread. Using grated, all natural zucchini, rich cocoa, melt-in-your-mouth chocolate chunks, and fragrant spices makes Double Chocolate Zucchini a moist, full of flavor dessert bread. You won’t be able to stop shnukering pieces of it…it’s that good!
Double Chocolate Zucchini Bread
It’s fresh zucchini season. What could be a better use of garden fresh zucchini than Double Chocolate Zucchini Bread? Using grated, all natural zucchini, rich cocoa, melt-in-your-mouth chocolate chunks, and fragrant spices makes Double Chocolate Zucchini a moist, full of flavor dessert bread. You won’t be able to stop shnukering pieces of it…it’s that good!

Up close and personal with Double Chocolate Zucchini Bread
Why Double Chocolate Zucchini Bread?
The first reason is because it’s zucchini season! The best recipes are made with seasonal ingredients that are locally sourced. That means they’re the freshest and best tasting. Zucchini has a lot of liquid. When you add it to a cake or bread it creates a naturally moist result. Some recipes specify draining the zucchini before adding it to the cake. I don’t. I like the natural luscious flavor it gives the bread.
It all started with a mix
Around a month ago, XO Baking Company sent me four different baking mixes to try. One of the mixes was a Zucchini Bread mix.

XO Baking Company Zucchini Bread Mix
Considering that I had just come back from a trip and was sick, making a cake from a mix for Shabbat dessert was exactly what I needed.
I really wasn’t so concerned with what was in the mix at that point – I just wanted it to be easy and taste good. Also, for some reason I expected the mix to be a complete mix with all the ingredients except maybe eggs, oil and water. Kind of like a Dunkin Heinz mix.
It turned out that I actually had to grate fresh zucchini for the bread, good for the bread, not so good for me. I did it, and the result was pretty good. Just for the sake of full disclosure, I also added maple coated chopped walnuts and good quality chocolate chips. Those totally didn’t hurt the end result!

XO Baking Company Zucchini Bread – You can see the fresh zucchini, chocolate chips and walnuts peeking out!
Ultimately, considering that I have all the gluten free ingredients stocked in my pantry, I kind of felt like if I had to go to the trouble of doing all the work anyway I could have just made the cake from scratch without too much effort.
And so… the idea for Double Chocolate Zucchini Bread was born
I looked at the ingredients on the box for the mix, went through my own recipes for vegetable breads, and consulted with Chef Google. In the end, I came up with a super moist, tender, chocolatey, made with farm fresh ingredients Double Chocolate Zucchini Bread. I know I could/should have made it in loaf pans. I just like making my dessert breads in bundt pans. Especially since I usually make my cakes for Shabbat, and the bread makes a lovely cake when baked in that kind of pan.

Double Chocolate Zucchini Bread in a bundt pan is just more festive.
Here’s a secret baking tip…shhhh
One of the greatest baking ingredients I discovered as a Personal Pastry Chef was something called Sweet White Snow. Sweet White Snow is a non-melting substitute for powdered sugar. All the bakeries use it because, as we all know, once powdered sugar is added to the top of a moist cake/cookie/donut it invariably melts. Then you have to add another layer of powdered sugar because the original layer looks like it disappeared. This ultimately results in a super sweet whatever it is because you had to keep adding more and more powdered sugar. Back to Sweet White Snow…By using the non melting powdered sugar the cake looked like it had just been powdered.All. Day. Long.

Double Chocolate Zucchini Bread with non melting powdered sugar. The sugar just doesn’t melt and looks great even hours/days later!
There are several companies that make similar products. I found one from King Arthur with an OU.
The idea is that you only have to sprinkle once and the sugar doesn’t melt.
Brilliant.

Non Melting Powdered Sugar on the Double Chocolate Zucchini Bread. Brilliant!!!
Here’s the Recipe for Double Chocolate Zucchini Bread
Extra tips for making Double Chocolate Zucchini Bread:
The spices
In the Matten house, everyone loved the Double Chocolate Zucchini Bread. I added cinnamon and ginger to the recipe for depth of flavor, however those tastes may not be yours. Feel free to leave them out or reduce the amount to suit your personal preference.
The zucchini
Of course this recipe calls for fresh zucchini. Zucchini comes in all shapes and sizes. I used two large zucchini or three medium zucchini. The total weight of the zucchini should be around 1 1/2 pounds. The weight should be close. Don’t sweat a few ounces either way.
The eggs
I write a lot of plant based recipes. This recipe calls for two fresh eggs. While I haven’t personally tried it, I think you could use an egg substitute like JUST egg to make the recipe completely plant based.
The oil
The recipe calls for canola oil because it’s a mild, no-flavor-added oil. You could use another oil like safflower or avocado oil if you prefer.
The pan
I make the Double Chocolate Zucchini Bread in a bundt pan, but you can use two 8-inch loaf pans if you prefer the loaf style bread.
Print
Double Chocolate Zucchini Bread
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
- Diet: Kosher
Description
Using grated, all natural zucchini, rich cocoa, melt-in-your-mouth chocolate chunks, and fragrant spices makes Double Chocolate Zucchini a moist, full of flavor dessert bread. You won’t be able to stop shnukering pieces of it…it’s that good!
Ingredients
- nonstick vegetable spray
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs, or plant based egg equivalent (like JUST egg)
- 2/3 cup canola oil
- 1 teaspoon pure vanilla extract
- 2 cups flour (gluten free)
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon instant coffee granules
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 2 large or 3 medium zucchinis, grated (around 1 1/2 pounds)
- 12–ounces good quality chocolate chips/chunks
- (non melting) powdered sugar, optional
Instructions
- Spray a bundt pan or two 8-inch loaf pans with non-stick spray. Set aside.
- Preheat oven to 350°F or 325°F convection.
- In the bowl of an electric mixer, blend together the granulated sugar, brown sugar, eggs, oil and vanilla.
- Add the flour, cocoa, baking soda, baking powder, salt, coffee, cinnamon and ginger. The batter will be very thick at this point.
- Whisk in the grated zucchini mixing until completely blended. Stir in the chocolate chips/chunks.
- Pour the batter into the prepared pan(s).
- Bake for 60 minutes.
- Allow the cake to cool completely before transferring to a serving plate. Sprinkle with (non-melting) powdered sugar.
Equipment

Table Concept Cake Stand, Footed Cake Stand with Lid
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Galashield Marble Cake Stand with Dome
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YunKo 11 Inch Acrylic Cake Stand
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Godinger Cake Stand and Serving Plate Platter with Dome Lid
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Snow White Non-Melting Topping Sugar
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Tovolo Big Bundts/Biggest Flan Spatulart Spatula
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Wilton Recipe Right Non-Stick Fluted Tube Pan, 9.75-Inch
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Notes
Here are some extra tips for making Double Chocolate Zucchini Bread
The spices
In the Matten house, everyone loved the Double Chocolate Zucchini Bread. I added cinnamon and ginger to the recipe for depth of flavor, however those tastes may not be yours. Feel free to leave them out or reduce the amount to suit your personal preference.
The zucchini
Of course this recipe calls for fresh zucchini. Zucchini comes in all shapes and sizes. I used two large zucchini or three medium zucchini. The total weight of the zucchini should be around 1 1/2 pounds. The weight should be close. Don’t sweat a few ounces either way.
The eggs
I write a lot of plant based recipes. This recipe calls for two fresh eggs. While I haven’t personally tried it, I think you could use an egg substitute like JUST egg to make the recipe completely plant based.
The oil
The recipe calls for canola oil because it’s a mild, no-flavor-added oil. You could use another oil like safflower or avocado oil if you prefer.
The pan
I make the Double Chocolate Zucchini Bread in a bundt pan, but you can use two 8-inch loaf pans if you prefer the loaf style bread.
Nutrition
- Serving Size:
- Calories: 234
- Sugar: 18.6 g
- Sodium: 157.2 mg
- Fat: 10 g
- Saturated Fat: 1.1 g
- Carbohydrates: 35.8 g
- Fiber: 1.4 g
- Protein: 2.3 g
- Cholesterol: 23.3 mg

Double Chocolate Zucchini Bread Slice made from farm fresh ingredients.
More Marvelous Snack and Dessert Recipes
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Are there alternatives to using so much sugar? ie. Replace with heathier sweeteners?
Thanks so much for your question. I think you can cut the granulated sugar back if you don’t mind a more savory cake. I’d love to hear your recommendations for alternative sweeteners. Usually, unless they are very concentrated, I probably would recommend a 1:1 substitution. Please let me know what you end up using. All the best, Sharon
I only used 50 grams of brown sugar and that was it!
tasted great