This chocolate zucchini bread recipe is the one that I’ve been making since I was a kid. It’s a keeper, friends. I have it written out in an old recipe book, in my loopy, teen handwriting. Some things have changed, but this zucchini bread is just as good now as when I was growing up!
With gardens going off full steam ahead, odds are good that you’ve got access to fresh zucchini, either from your own garden or a neighbor’s. Or maybe you froze shredded zucchini so you could enjoy recipes just like this during the off-season. (That was smart of you!)
This recipe works beautifully with fresh or frozen zucchini, but if you use frozen zucchini, be sure to thaw it completely and squeeze out as much moisture as you can before you stir the shredded zucchini into the batter.
Chocolate zucchini bread
Why do we call it chocolate zucchini bread and not chocolate zucchini cake? I suppose because it sounds healthier, but that’s what it’s been called at my house since for as long as I can remember. I know my family isn’t the only one guilty of this.
This chocolate zucchini bread is a simple quick bread, and uses both baking powder and baking soda to give it rise.
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This recipe makes two loaves. It freezes beautifully, so you can slice one for eating now and freeze the second one. I always like to keep a few loaves in the freezer in case of unexpected company. (It thaws out quickly!) Brew up some coffee and you’re all set with no stress!
Whatever you decide to call it — chocolate zucchini bread, chocolate zucchini cake — know that it’s a moist, sliceable loaf. The zucchini adds plenty of moisture but I promise you: Picky eaters will not even know it’s there.
You can make this chocolate zucchini bread with chocolate chips or you can add nuts. Or better yet, do both!
Related: Chocolate-chocolate chip muffins
★ Did you make this chocolate zucchini bread? Don’t forget to give it a star rating below! ★
- 2-1/2 cups unbleached organic all-purpose flour, unsifted
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 1/2 cup avocado oil, I use light olive oil
- 1-3/4 cup granulated organic cane sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 to 3 medium zucchini, shredded
- 1/2 cup milk
- 1 cup nuts or chocolate chips
- Combine dry ingredients.
- Beat oil and sugar until smooth. Add eggs to sugar mixture.
- Stir in vanilla and zucchini. Alternately stir dry ingredients and milk into wet mixture.
- Divide between two greased loaf pans.
- Bake at 350 degrees for one hour or until a toothpick inserted in the center comes out clean.
If you use frozen zucchini for this recipe, be sure to thaw it completely. Before stirring it into the batter, squeeze out as much moisture as you can.
This chocolate zucchini bread recipe makes two loaves. It freezes beautifully, so you can slice one for eating now and freeze the second one for later.
Nutrition Information:Yield: 24 Serving Size: 1 grams
Amount Per Serving: Calories: 119Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 15mgSodium: 133mgCarbohydrates: 12gSugar: 7gProtein: 1g