This simple-to-make chocolate zucchini bread is packed with healthy zucchini, yet tastes like chocolate cake. You can customize it with any flavor of baking chips you like: semi-sweet, milk, dark, white… even peanut butter chips!Jump to Recipe
I recently harvested this whopper of a zucchini from my garden.
I usually like to pick my zucchini when they are smaller, but this guy was hiding from me.
Since it had gotten so large, I knew it was destined to become zucchini bread, but not just any zucchini bread– rich and decadent double chocolate zucchini bread!
I sliced it in half, scooped out the seeds, and shredded it on a box grater.
I ended up with enough zucchini to make two loaves of this delicious chocolate bread, plus enough to whip up a couple of batches of Crispy Zucchini Fritters, too!
That’s a pretty good “bang for my buck” from the @seeds_n_such seeds I started way back in March!
How to Make Chocolate Zucchini Bread
Look at that rich chocolate batter!
It’s a combo of eggs, butter, oil, vanilla extract, and brown sugar, combined with flour, cocoa powder, baking soda, and salt.
Then, a full cup and half of shredded zucchini per loaf is mixed in along with a heaping cup of chocolate chips!
One great thing about this versatile recipe is that you can use whatever kind of baking chips you like. I used a combination of both milk and dark chips for mine and it was delicious.
Any kind of chocolate chips will work–milk, dark, semi-sweet, white… even peanut butter chips would be amazing in this rich chocolate loaf! It’s a good way to clear out any odds and ends baking chips you have in your pantry.
Once the batter is mixed, pour it into a 9×5″ loaf pan. The recipe below is for one loaf, but I like to double the recipe, so I have one to enjoy, and one to share or freeze.
The second loaf in this batch got delivered to my daughter, son-in-law, and baby granddaughter.
Sprinkle a few more chocolate chips on top, and then bake at 350 degrees for about 50 minutes.
The zucchini literally disappears into the loaf, so if you have picky eaters in your house who will turn up their noses at anything green, they will never know a healthy dose of zucchini is inside this bread, especially if you peel your zucchini before shredding.
Chocolate Zucchini Bread
- 1 Loaf Pan
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¼ cup unsalted butter melted
- ¾ cup brown sugar packed
- ¼ cup vegetable or canola oil
- 1½ tsps pure vanilla extract
- 1½ cups shredded zucchini packed
- 1 cup chocolate chips, divided use any kind you prefer: semi-sweet, dark, milk, white, or even peanut butter chips!
- Preheat oven to 350°. Spray a 9×5" loaf pan with cooking spray.
- In mixing bowl, combine eggs, melted butter, vanilla extract, oil, and brown sugar. Mix until smooth.
- In another bowl, whisk together the flour, cocoa powder, baking soda and salt. Add this dry mixture a little at a time to the wet ingredients, just until incoporated.
- Stir in the shredded zucchini and ¾ cup of chocolate chips, being careful not to overmix.
- Pour the batter into the prepared loaf pan. Sprinkle the remaining ¼ cup of chocolate chips over the top.
- Bake at 350° for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow loaf to cool in the pan for about 15 minutes before turning out onto a wire rack.
- Cut loaf into 12 slices to serve.
- Nutritional information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary and The House on Silverado makes no guarantees to the accuracy of this information.
Just a friendly reminder…
Happy Zucchini Season,
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