I bake to sweeten life

Chocolate Zucchini Bread

Chocolate Zucchini Bread

Wonderful in loaf…..try it in muffins too!

I was looking for something to do with a 4 lb 3 oz zucchini my husband brought home from work. A friend had suggested chocolate zucchini bread. I had never baked it and had never even tried it before. So glad I did. The zucchini adds to the moistness but does not take away from the flavor of rich chocolatey taste. You can also shred that extra zucchini and freeze it for future use and bake some loaves of the wonderful bread in the winter.


  • 2 cups granulated sugar
  • 1 cup canola oil
  • 3 eggs, large
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/2 cup baking cocoa
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 cups shredded zucchini
  • Chocolate chips (optional)


  1. Preheat oven to 350°. Spray two 8-in. x 4-in. loaf pans with non-stick cooking spray.
  2. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, cinnamon, salt, baking soda, and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini.
  3. Transfer to the two prepared loaf pans evenly. (optional: sprinkle with chocolate chips)
  4. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Yield: 2 loaves


Comments on: "Chocolate Zucchini Bread" (1)

  1. Yummy! Congrats on such a delicious looking bake! =D

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