Chocolate Zucchini Bread

Chocolate zucchini bread blurs the line between cake and bread — or cupcake and muffin. They’re sweet and moist and chock full of veggies. Wait, what? You heard me — one batch contains 3 cups of grated zucchini, so it’s a great way to use up the overabundance most gardens growing zucchini experience, and sneak veggies into your family. You must know by now how much I love secret veggies!


Chocolate Zucchini Bread

  • 2 c flour
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 6 tbsp baking cocoa
  • 1/2 c canola oil
  • 1 c sugar
  • 1/4 c brown sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1/2/ c sour cream
  • 3 c grated zucchini
  • 3/4 c mini chocolate chips

Preheat oven to 350°F. Butter and flour two loaf pans (or muffin tins) and set aside. Whisk together flour, cinnamon, baking soda, salt and cocoa powder. In another bowl, beat oil, white sugar, brown sugar and eggs until combined and a bit fluffy. Add vanilla and sour cream and mix until combined. Gently stir in the grated zucchini. Takes a spoonful of the flour mixture and stir in with the chocolate chips. Stir remaining flour mixture into batter, then add chocolate chips and stir to combine. Divide between prepared pans, sprinkle with topping mixture, and bake for up to an hour or until a bamboo skewer inserted in the center comes away clean.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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