chocolate zucchini bread

We have zucchini coming out our ears. It’s growing like crazy in our garden. I had to think of something new to try with the zucchini. This was my first try on chocolate zucchini bread, and it was well worth it! This bread is so moist and delicious; it taste just like chocolate cake. It is very chocolatey and perfect for dessert or just a snack.

(Makes one – 9 x 5 x 3 inch loaf.)

  • 1 1/2  cups shredded raw zucchini 
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 cup  canola oil
  • 1/2 cup granulated white sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • teaspoon pure vanilla extract
  • 3/4 cup semi sweet chocolate chips

Preheat oven to 350°F with a rack in the center of the oven. Grease (spray some Pam on there) a 9x5x3 inch loaf pan.

Grate the zucchini, using a medium-sized grater, and set aside. You do not need to squeeze the zucchini completely dry. In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake a toothpick/cake tester inserted in the center comes out clean (about 55 to 65 minutes). Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.