Chocolate Zucchini Bread

Leslie Keddington

I got this recipe online. I'm always looking for zucchini recipes in the summer as our garden produces abundantly! It is nice to be able to share our bounty with neighbors and friends - and try new recipes too. 

1 cup all-purpose flour 

1/2 cup Dutch process cocoa 

1 tsp. baking soda 

1/2 tsp. sea salt 

2 large eggs, room temperature 

1/4 cup unsalted butter, melted and slightly cooled 

1/4 cup canola, vegetable oil, or melted coconut oil 

3/4 cup packed light brown sugar 

1 tsp. pure vanilla extract 

1 1/2 cups packed shredded zucchini 

1 cup semi-sweet chocolate chips, divided

Grease a 9 x 5-inch loaf pan with nonstick cooking spray and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside. In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. (You might have a few small brown sugar clumps and that is fine.) Stir the dry ingredients into the wet ingredients, don’t over mix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.

Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean (you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.) Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

(Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.)