When life hands you zucchini. . . make zucchini bread. Chocolate zucchini bread that is. Because anytime you can disguise something healthy with chocolate, life is good. I know my day always starts out better if I can sneak a little chocolate in with breakfast. 😉
This bread is nice and moist and has a hint of spice to it. Of course if you prefer the pure chocolate taste, you can leave out the cinnamon, ginger, and cloves.
As with all zucchini bread recipes, if you have seriously picky eaters, you can peel the zucchini first. They will not be able to tell it’s there. Aren’t I sneaky?
Chocolate Zucchini Bread
Ingredients
- 1/3 cup oil
- 1 cup sugar
- 2 eggs
- 1 1/2 cups grated zucchini
- 1/3 cup milk or water
- 1 tsp vanilla
- 1 2/3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/4 cup cocoa
- 1/2 cup chocolate chips (mini work the best)
- 1/3 cup chopped nuts, optional
Instructions
Whisk oil, sugar, eggs, zucchini, water, and vanilla in a large mixing bowl. Stir in dry ingredients, chips, and nuts. Pour into an 8x4" loaf pan. (I line mine with parchment paper.)
Bake at 325° for 50-60 minutes or till toothpick comes out clean. Let cool in pan for 5-10 minutes, then remove to cooling rack to cool completely
Notes
-The original recipe called for 1 1/3 cup sugar, but I think it is plenty sweet with just 1 cup.
-I substituted a little more than 1/2 cup of the white flour with wheat and we could not tell the difference. Seriously!
Original photo. Previous photos were updated June 2015.
This was absolutely delicious!! I have another zucchini bread recipe that uses cranberries, pineapple, and pecans. I thought this was great until I tasted yours! Thanks, keep sharing! Susan
This was absolutely delicious!! I have another zucchini bread recipe that uses cranberries, pineapple, and pecans. I thought this was great until I tasted yours! Thanks, keep sharing! Susan
I love this recipe! I am just waiting for my farmer’s market to have fresh zucchini!
Have you ever turned them into muffins? If so, how long did you bake them?
I’m sure that I have, but I can’t remember the exact time. Usually its about 15-18 minutes at 350, so I’d start with that and add extra time if you need to.