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Double chocolate zucchini muffins in a muffin tin.

Best Ever Double Chocolate Zucchini Bread & Muffins

Bread, Breakfast, Dessert, Healthy Snacks, Recipes

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These double chocolate zucchini muffins are a favorite here, easy to make and 2 cups of veggies!

Double chocolate zucchini muffin on a white plate with a bite taken out.

The pioneers knew how to use anything they had on hand, and beings I've got a garden full of zucchini, I'll share my favorite recipe with you.

My house is full of chocolate lovers. My husband actually likes it more than I do. My son, a.k.a. the picky eater, gobbled this up. A huge score for mom, sneaking vegetables into dessert.

Double chocolate zucchini muffins in a muffin tin.

Double Chocolate Fudge Zucchini Bread

  • 2 1/4 cups soft white wheat flour on pastry setting or all-purpose flour (Grinding Your Own Flour)
  • 3/4 cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 eggs-farm fresh is best
  • 1 cup melted coconut oil or butter
  • 1/4 cup brewed coffee
  • 1 cup (may add additional 1/4 cup if desired) Organic Sugar
  • 3 teaspoons vanilla extract (Homemade Vanilla Extract)
  • 2 cups grated zucchini
  • 1 cup semi-sweet chocolate chips

Beat eggs with a fork til foamy. Add oil, coffee, sugar, and vanilla, stir well. Mix dry ingredients in a separate bowl then add to liquids. Stir in zucchini and chocolate chips.

Grease 2 large bread pans. Pour batter in prepared pans and bake in preheated 350 degree oven for approximately 40 minutes. Test center with toothpick until it comes out clean. Cool in pan for about 20 minutes before removing. ( I think I might also try a cup of my frozen raspberries to the next batch.)

For muffins, bake in prepared tins for 18 to 22 minutes (check at 18 minutes if center is done with a toothpick)

Double chocolate zucchini muffins in a muffin tin.
Double chocolate zucchini muffin on a white plate with a bite taken out.

Pioneering Today-Best Ever Double Chocolate Zucchini Bread

Melissa Norris
4.19 from 11 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Servings 18

Ingredients
  

  • 2 1/4 cups soft white wheat flour on pastry setting or all-purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 cup melted coconut oil or butter
  • 1/4 cup brewed coffee
  • 1 cup sugar may add additional 1/4 cup if desired
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Beat eggs with a fork til foamy. Add oil, coffee, sugar, and vanilla, stir well. Mix dry ingredients in a separate bowl then add to liquids. Stir in zucchini and chocolate chips.
  • Grease 2 large bread pans. Pour batter in prepared pans and bake in preheated 350 degree oven for approximately 40 minutes. Test center with toothpick until it comes out clean. Cool in pan for about 20 minutes before removing. For muffins, bake in prepared tins for 18 to 22 minutes (check at 18 minutes if center is done with a toothpick)
Tried this recipe?Let us know how it was!

Try freezing or preserving your extra zucchini. A large zucchini will provide about 6 cups grated.

I grated up the rest of my zucchini and store it in two cup portions in the freezer. I use one bag, separating the two portions with a zip tie. When freezing, lay grated zucchini on a towel, squeeze excess water out by the handful, and then package to freeze.

Grated zucchini ready for the freezer

When ready to use frozen zucchini, pull out the first frozen bunch and allow to thaw in a bowl for baked goodies. If using in soup or spaghetti, just toss it in frozen to your sauce. It will cook to almost nothing, adding moisture and extra veggies to your dish.

What's your favorite way to eat zucchini?

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Melissa Norris

Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.

Read more about Melissa

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Comments:

  1. Mart Ramirez

    11 years ago

    Yummy! Thank you for sharing!

    Reply
    • Melissa Norris

      11 years ago

      Thanks! It is really moist and fudgy tasting. We ate it for dessert one night and breakfast the next.

      Reply
  2. Laura

    10 years ago

    Yum! I’m growing zucchini for the first time this summer, so I can’t wait to try this. Plus, your trick of saving 2 cup batches in one bag using a twist tie is nothing short of inspired. I NEVER in a million years would have thought of that, but I will use it a TON from now on! Thanks!!

    Reply
    • Melissa Norris

      10 years ago

      Laura, zucchini is a great crop. It’s so versatile. One of my favorite ways to eat it is to grill it with a just a brush of olive oil and sea salt.

      Reply
  3. overZealous Zucchini Recipe Round Up | Stitching Hearts Together

    10 years ago

    […] Double Chocolate Zucchini Bread from Pioneering Today […]

    Reply
  4. Zucchini Harvest – Recipe Round Up – Imperfectly Happy

    9 years ago

    […] Double Chocolate Zucchini Bread From Melissa K. Norris […]

    Reply
  5. Sonja

    9 years ago

    Love the twisty tie idea! Why did I never think of it???

    Reply
  6. Podcast 10 Tips for Creating a BudgetMelissa K. Norris

    9 years ago

    […] My picky child gave the zucchini the thumbs up! That doesn’t happen very often with veggies. We also made this zucchini pizza crust and really enjoyed it. And of course our double chocolate zucchini bread. […]

    Reply
  7. Sarah HPuls

    9 years ago

    Sounds delicious! can’t wait to try it. My oven quit on me and I love to bake. I must get my dutch oven out to bake this cake, one day. How did the pioneers do it way back then? I would like to think I could “hang” with them, but I’m not so sure, I love my A/C and Heater! I like making zucchini fritters, even my kids love them. just shred them up and all I add is salt pepper and flour to make it stick together and fry them in a little oil until brown and crispy on both sides.

    Reply
    • Melissa Norris

      9 years ago

      Sarah,

      Those zucchini fritters sound great! I’m the same way, even with the skills I have I know I’d be in for a lot bigger education if I had to do it all the real pioneer way.

      Reply
  8. Elizabeth

    7 years ago

    Ok…I do not like coffee at all(not even coffee ice cream), but it is in the recipe. Any suggestions?

    Reply
    • Melissa Norris

      7 years ago

      Just use water or milk instead.

      Reply
  9. Gina Young

    5 years ago

    For muffins would you bake at 350 for 20 minutes?

    Reply
    • Melissa Norris

      5 years ago

      Yes, between 18 to 20 minutes is when I check mine.

      Reply
  10. Toni

    5 years ago

    Yummy stuff lady!
    Thanks so much for sharing!!

    Reply
  11. Lori

    3 years ago

    What can I sub for the applesauce, don’t have any right now.

    Thank you !

    Reply
    • Melissa Norris

      3 years ago

      Melted butter or oil.

      Reply
  12. Megan

    2 years ago

    Holy smokes these are amazing! Thank goodness I over planted zucchini!

    Reply
  13. Rebecca

    1 year ago

    Hi! I can’t use regular flour. Can I substitute it for almond flour and if so do you know if it’s the same 2 1/4 cups for almond flour?

    Reply
  14. Nola

    2 months ago

    5 stars
    These are amazing! So moist and chocolatey! I substituted half coconut sugar and half date sugar instead of using 1.25C. cane sugar to make them a little healthier. They are so good! I would highly recommend this recipe.

    Reply
  15. Roben

    2 months ago

    5 stars
    Awesome recipes thank you! I have made the chocolate zucchini before and it is really good that I cannot use wheat flour because I am gluten intolerant. So if you have an alternative that would help other than wheat flour, I would appreciate it. Thank you. Have a beautiful day Roben.

    Reply
  16. Cari

    2 months ago

    Sounds delicious. I usually make zucchini crisp or cobbler. No one believes me when I tell them it’s zucchini and not apples. I even had to show them the compost can to prove it. I also had a proposal from a neighbor who was almost 50 years my senior since I made “yucky food taste good.” He used to hang bags of zucchini from our front door as a hint he wanted me to make more. Now I make it for his son’s family as he passed about a year ago. They give me fresh huckleberries in trade. I think I have the better end of that deal.

    Reply
  17. Saber

    2 months ago

    5 stars
    The family loved them. Quite rich and good.

    Reply

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