chocolate zucchini bread

Received some zucchini from a friend of mine with the most beeeeeeaaautiful garden ever.

© Tina Vega Photography© Tina Vega Photography

I’ll be devoting a whole entire post to her happy place sometime in the next few days.  Right now, I’m focusing solely on my happy place… the kitchen.  🙂


I whipped up some chocolate zucchini bread.  It was so good I thought I’d share it virtually with you!  The printable recipe is below.

Chocolate Zucchini Bread


  • 2-1/3 cups flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup chopped walnuts, optional
  • 1/2 cup mini chocolate chips
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups unpeeled, grated zucchini (about 1 pound)


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine flour, sugar, salt, cinnamon, baking soda, baking powder, cocoa, walnuts, and chocolate chips.
  3. In a medium bowl, whisk eggs slightly. Whisk in oil and vanilla.
  4. Stir in zucchini and add mixture to dry ingredients, mixing thoroughly.
  5. Pour into 2 lightly sprayed or oiled 4-1/2 by 8-1/2 by 2-1/2 inch loaf pans. Bake until a toothpick inserted in middle comes out clean, 50-55 minutes.
  6. Cool in pan on rack for 10 minutes. Run a knife around edges and remove bread from pans.

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