Chocolate Zucchini Bread

Kimberli Cardosi


My chocolate zucchini bread, surely eats like a moist cake. Even if thinly sliced and a smear of butter. It'll make your mouth water for it every time you hear it's name. Happy baking.


★★★★★ 1 vote

2 loaves of bread.
25 Min
1 Hr 10 Min


  • 3
  • 1 c
    vegetable oil
  • 2 c
  • 2 tsp
    vanilla extract
  • 3 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1/4 tsp
    baking powder
  • 1/2 c
    bakers cocoa
  • 1/2 c
    semi-sweet chocolate chips
  • 2 c
    grated zucchini (i have used frozen)
  • 1/4 c
    walnuts optional

How to Make Chocolate Zucchini Bread


  1. Mix your wet ingredients with a hand held mixer. Whisk or sift your dry and slowly add them to your batter. Batter tends to get dry, so up your speed on your mixer half way through.
  2. Add your zucchini last, once your batter is mixed well. I do this by hand, slowly working the grated pieces in. The batter will loosen up more. Add your chocolate chips. Save some. about a 1/4 cup
  3. This will make two loaves so split batter when pouring. Add your nuts/or chips now (on top for decoration) once ready for oven. I use semi-sweet but have done milk chocolate as well. Not a big taste difference, this bread is sweet, and counterbalances it. Have tried with semi-sweet inside and milk chocolate chips outside before too.
  4. Prepare two loaf pans, brushed with oil or cooking spray then dusted with cocoa powder, like you would a floured loaf.
  5. Bake at 325* F for 60 to 70 minutes. If it's humid, as September begins it''ll be less baking time. Can freeze for 2 months.

Printable Recipe Card

About Chocolate Zucchini Bread

Course/Dish: Savory Breads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom
Hashtag: #fall recipes

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