Double-Chocolatey Zucchini Nut Bread

Jacklyn Bertolini


Found this recipe, tweaked it and now I think it's GREAT! A great summer treat that the kids (and everyone else) will LOVE. If you
are craving some chocolate - this one will make you VERY HAPPY!!!!!


★★★★★ 2 votes

30 Min
55 Min


  • 1 1/2 c
    shredded raw zucchini (skin on)
  • 1 c
    all purpose flour
  • 1/2 c
    unsweeted cocoa powder
  • 1 tsp
    baking soda
  • 1/4 tsp
    baking powder
  • 1/4 tsp
  • 1/2 tsp
    ground cinnamon
  • 1/2 c
    canola oil
  • 1/2 c
    granulated white sugar
  • 1/2 c
    brown sugar
  • 2
    large eggs
  • 1 tsp
    pure vanilla extract
  • 3/4 c
    semi-sweet chocolate chips
  • 1/4 tsp
    nutmeg (optional)
  • 3/4 c
    chopped walnuts (optional)

How to Make Double-Chocolatey Zucchini Nut Bread


  1. Preheat oven to 350 degrees, spray your loaf pan with no-stick spray.

    Grate your zucchini (I cut mine into several wedges first) and set it aside.
  2. In a large bowl mix together the flour, cocoa, baking soda, baking powder, salt, cinnamon and nutmeg. Set Aside.
  3. In seperate bowl beat the oil, sugars, eggs, and vanilla until well blended. Mix in the zucchini and add the flour mixture gradually. Next fold-in the chocolate chips and chopped walnuts. Fill loaf pan 3/4 full and bake about 55 minutes to an hour or until toothpick comes out clean. Remove bread from pan and cool completely. I always refrigerate this bread.

Printable Recipe Card

About Double-Chocolatey Zucchini Nut Bread

Course/Dish: Breads, Chocolate, Sweet Breads
Other Tag: Quick & Easy

Show 3 Comments & Reviews

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