Chocolate Zucchini Bread
I had a few zucchini in the refrigerator and I couldn’t decide what to make–chocolate zucchini bread or panko-crusted zucchini coins with lemon aioli. The chocolate bread won out because who can resist super moist chocolate zucchini bread? I found a recipe on Two Peas and Their Pod that looked perfect. My kids were thrilled to see that this bread would be their school lunch treat this week. It turned out moist, rich, and so decadent – make sure to have a glass of milk nearby.
How to Make Chocolate Zucchini Bread
Preheat the oven to 350 degrees. Coat a 9 x 5 loaf pan with cooking spray.
Combine the flour, cocoa powder, baking soda, and salt together; mix well.
Whisk together the brown sugar, eggs, melted butter, coconut oil, and vanilla extract together until well combined and creamy.
Add the flour mixture to the liquid mixture until combined. Add the shredded zucchini and 3/4 cup of chocolate chips; mix until just combined. Pour into the prepared loaf pan. Sprinkle the remaining chocolate chips over the top of the batter evenly.
Place into the oven and bake for 50-60 minutes, or until a tester inserted in the center comes out clean. Allow it to cool for 10 minutes in the loaf pan before carefully removing it from the pan and allowing it to cool on a wire rack.
Slice and serve with ice-cold milk. Enjoy!
Equipment
Ingredients
- 1 cup flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp sea salt
- ¾ cup packed light brown sugar
- 2 large eggs at room temperature
- ¼ cup unsalted butter melted and cooled
- ¼ cup coconut oil melted and cooled
- 1 tsp vanilla extract
- 1 ½ cups packed zucchini finely shredded
- 1 cup semisweet chocolate chips divided
Instructions
- Preheat the oven to 350 degrees. Coat a 9 x 5 loaf pan with cooking spray.
- Combine the flour, cocoa powder, baking soda, and salt together; mix well.
- Whisk together the brown sugar, eggs, melted butter, coconut oil, and vanilla extract together until well combined and creamy.
- Add the flour mixture to the liquid mixture until combined.
- Add the shredded zucchini and 3/4 cup of chocolate chips; mix until just combined.
- Pour into the prepared loaf pan.
- Sprinkle the remaining chocolate chips over the top of the batter evenly.
- Place into the oven and bake for 50-60 minutes, or until a tester inserted in the center comes out clean.
- Slice and serve with ice-cold milk. Enjoy!
One of the must bakes during zucchini season. This looks amazing!
Your recipe is much the same as mine, it is soooooo yummy. Keep well and enjoy your week Diane
It’s amazing the things zukes can be used for.
Zucchini breads are so delicious and this one looks extra special.
Chocolate heaven.
Hmm I also have some zucchini in the fridge that I have to use up. Sounds like a perfect way to sneak some into my picky toddler!
we just planted our garden and zucchinis are in the mix! here’s hoping we get lots so i can make delicious things like this!
Waoo very nice and good mouthwatering recipe.
Wow is this good! Really dark chocolate flavor. I didn’t have quite enough zucchini so my bread was a tiny bit more dry than I would have ideally preferred. I used vegetable oil instead of cocounut oil…no problems. And you do have to watch the cook time…I started with 50 minutes and then just added a couple. You absolutely can’t see or taste the zucchini in this recipe.
Julie,
So glad you loved this bread. It’s one of my kids’ favorites.
-Pam
This is an amazing