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4 Ingredient Double Chocolate Zucchini Bread


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This time of year zucchini is plentiful.  The gardens are in full bloom and if you aren’t growing zucchini yourself, then you are probably getting a few from family and friends.  The dilemma is always…what to do with it all?  There are a ton of really great recipes and you can always freeze it but sometimes you need a super easy and quick way to use it right now.  4 Ingredient Double Chocolate Zucchini Bread is awesome because with only 4 ingredients, it comes together in minutes.  The best part is that the end result is a moist and flavorful Zucchini Loaf that everyone will enjoy. So keep scrolling down for the full recipe!!

Double Chocolate Zucchini Bread: chocolate zucchini bread | zucchini recipes | zucchini bread | zucchini loaf chocolate | cake mix recipes

I have to admit, my family is on the fence when it comes to zucchini.   That is why I like to use the smaller and more fine side of the grater and get smaller pieces of zucchini.  It will be wet and that is what we want, so don’t remove any moisture from it.

This dinner recipe is another great way to use up your ripe zucchini, Teriyaki Chicken & Veggie Sheet Pan Dinner.

One trick for keeping the chocolate chips from sinking to the bottom of the double chocolate zucchini bread is to mix them with a tablespoon of cake mix.  The cake mix will help suspend them in the batter.  Using mini chocolate chips helps too because they weigh less.

I like to whisk the eggs together before I add them to the other ingredients.

Combine the cake mix, grated zucchini, whisked eggs and chocolate chips.  Mix them with a spoon until everything is well incorporated.  The mixture will be thick at first but the moisture from the zucchini will release as you mix and make a nice batter.

There is enough batter to make 2 nice sized double chocolate zucchini breads.  Be sure to spray them well with non-stick spray.  I even put a little wax paper in the bottom of each to make removing the loaves easier.  I also like to add a few additional chocolate chips to the top of each loaf.

Bake your double chocolate zucchini bread for 40-45 minutes and cool on a wire rack for 10 minutes before you turn the loaves out of the pans.  I love it when it is slightly warm but it is also wonderful at room temperature.  The loaves also freeze well for up to 3 months.  Happy Zucchini Season!

Double Chocolate Zucchini Bread featured by top US food blog, Practically Homemade

Easy Double Chocolate Zucchini Bread with a Cake Mix

This moist and delicious Double Chocolate Zucchini Bread is made with only 4 ingredients.
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 16 servings
Calories: 183kcal
4.08 from 63 votes
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  • 1 box chocolate cake mix {13.25 ounces}
  • 1 ½ - 2 cups zucchini {finely shredded}
  • 2 large eggs
  • 1 cup mini chocolate chips


  • Preheat the oven to 350 degrees and prepare 2 loaf pans, by spraying them with non-stick spray.  I will sometimes add a small piece of wax paper to the bottom of each pan as well, for easier removal.
  • In a small bowl measure out 1 tablespoon of cake mix and pour over the chocolate chips.  Mix to coat the chocolate chips and set aside. {The addition of the cake mix will help suspend the chocolate chips in the batter and not sink}
  • In a large bowl, combine the remaining cake mix, grated zucchini, whisked eggs and coated chocolate chips.  Mix all of the ingredients with a spoon.  When you begin mixing, the batter will be very dry but as you continue to mix, the zucchini will release water and the batter will loosen up.  
  • Divide batter evenly between the two loaf pans and spread out into an even layer.  Sprinkle the top of each loaf with a few additional chocolate chips {if desired}.  Bake for 40-45 minutes.  Cool on wire rack for 10 minutes and then remove loaves from pans.  
  • Serve your double chocolate zucchini bread immediately or store in airtight container for up to 3 days.


  •  If you are using a cake mix that has chocolate chips in the mix, then omit the addition of the mini chocolate chips in the batter and just sprinkle a few on top.
  • Divide batter between muffin cups and bake for 15-18 minutes.


Serving: 1serving | Calories: 183kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 25mg | Sodium: 240mg | Potassium: 128mg | Fiber: 1g | Sugar: 18g | Vitamin A: 83IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg
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  1. 5 stars
    Mom used to make a killer bunt cake, chocolate, chocolate chip zuke cake. This was alot easier and very similar.
    I can’ t leave well enough alone, so added more eggs, a cup of flour, 1tsp. Bp, cup of sugar, 1/2 cup of coco. AND MADE GIANT cakes.
    Thanks June

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