Chocolate Zucchini Bread

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This bread reminds me a lot of the double chocolate banana bread I posted. It is just as moist and chocolatey but this time using a plentiful end of summer garden vegetable. I first tried this at my friend Nicole’s home. I was picking up my son who was playing over there and she sent us home with a little loaf fresh from the oven. What a treat!! We gobbled it up in minutes. The next time I had extra zucchinis to use I called and got the recipe. She says it is her Mom’s recipe and she made it all the time growing up. It is a keeper! Yum! Thanks for sharing Nicole!
Chocolate Zucchini Bread
submitted by Melanie
Beat 3 eggs
2 cups sugar
1 cup oil
2 tsp vanilla
2 cups grated zucchini
2 1/3 cup flour
1 tsp cinnamon
1/4 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1/3 cup cocoa (I use dutch process)
*For extra chocolatey-ness, add a big handful of chocolate chips –however many you like!
Preheat oven to 350. Pour batter into greased (or use nonstick cooking spray) and sugared loaf pans Sugaring is just like flouring a pan–but do it with sugar. It makes for a delightfully sweet and crispy crust.
Bake at 350 for 40-45 minutes
I double this and make 2 large loaves.


  1. Marisa says

    Yum!!!! That sounds amazing! I love adding zucchini to breads–it makes it so moist. I bet this is so delicious! Can't wait to try it!

  2. Burdick Family says

    I love your blog! I am making this bread now and I am wondering was I supposed to use 2 pans? I didn't double the recipe, but it is cooking a lot longer than 40-45 minutes. Thanks!

  3. Melanie Anne says

    Yes, I think I used 2 smaller loaf pans. Honestly, I can't remember. I haven't made it for awhile, since I moved away from my garden with zuchini. I hope the bread worked!!

  4. Krissy says

    Seriously SOOO good. I have made 8-10 loaves and take it to places or get togethers and they always think it's chocolate cake. I have to inform them it's Zucchini Bread. They never believe me!

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