chocolate zucchini bread

September 22, 2011 |

chocolate zucchini bread | movita beaucoup

We’ve still got zucchini coming in. Almost every day, 2.0 tells me about how many more zucchini are appearing on the vines in the veggie patch. “Two more,” he’ll yell as he runs into the house. He washes them, sets them on the counter, and then winks. And I don’t want to complain, but people: there’s only so much one woman can do. I have a full time job. One that (lately) seems to beg the question: just how many ridiculous queries can I be expected to answer in one day before I roll my eyes right out of my head?

So, a couple of weeks ago – pre-nervous breakdown state – I made this primo zucchini loaf. Zucchini bread is awesome, but zucchini bread with a crap-load of chocolate baked into it is awesomer. And chocolate can go a long way to making people seem less annoying.

chocolate zucchini bread | movita beaucoup

This loaf is very chocolatey. It makes things feel a-okay. It even stopped my eye rolling for a few minutes. It pairs perfectly with a cup of tea or coffee, and it made 2.0 rub his tummy with delight.

So here’s what I’m thinking: if a person who is as well-adjusted as me needs a little chocolate fix every now and then, you must be desperate. So gets yourself some zucchini and bake up a little stroke prevention love.

. . .

Chocolate Zucchini Bread

recipe: adapted slightly from Joy of Baking

download, print and bake

(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
  • 1 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 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.

Posted in baking, breads/loaves, recipes

60 Comments

  1. LorrieB on September 22, 2011 at 2:13 pm

    Like I always say, “anyway to hide the vegetables is a GOOD way!”. Thanks for this one!



  2. movita on September 22, 2011 at 2:15 pm

    Just wait until I post the recipe for zucchini brownies… life altering.



  3. kydel on September 22, 2011 at 3:14 pm

    I have never tried “zucchini” bread (Over here in the tea drinking, pipe smoking UK, one would call it a “Courgette”). I’ve actually never even thought of a courgette going anywhere but in my pasta dishes.
    However, I love courgette. It’s one of my favourite veggies. I am definitely gonna give this a try. Looks delish!
    Now…where’s my monocle?….



  4. frugalfeeding on September 22, 2011 at 7:03 pm

    I still need to try zucchini bread. This looks simply fantastic. Great tecture, colour and photos. Awesome stuff.



  5. movita on September 23, 2011 at 7:06 am

    People! What is going on? Never tried zucchini bread? Do it! Do it now.



  6. Jenny Lau on September 23, 2011 at 7:16 am

    Love your blog! I’ll have to try this recipe, it looks delicious.



    • movita on September 23, 2011 at 10:59 am

      Thanks, Jenny!



  7. Rachel on September 23, 2011 at 11:31 am

    Oh wow, that looks really delicious!



  8. Cookin' Cowgirl on September 28, 2011 at 9:30 am

    YUM! Zucchini bread is my favorite! Why haven’t I added chocolate before? Adding it to the to do list! 🙂 (Followed you from Foodbuzz) Buzz!



    • movita on September 28, 2011 at 11:25 am

      Yes, why haven’t you added chocolate before? DO IT!



  9. eftychia on September 29, 2011 at 4:16 pm

    I could never guess that there is zucchini in this bread/cake. Must be delicious!



  10. Elisabeth on September 30, 2011 at 11:20 am

    Love your yummy, moist, and super delicious chocolate zucchini bread. I/ve bee wanting to make my zucchini cake, which has almost the same ingredients, but your zucchini bread is calling my name right now! Buzzed:DDD



    • movita on September 30, 2011 at 3:56 pm

      Yes. I thought I heard the bread whispering Elisabeth from the counter…



  11. Shannon on October 25, 2011 at 10:30 am

    My mom used to make zucchini bread when I was little and it’s funny to me now that people have never heard of it before! I love the thought of making it chocolate…I might have to try this myself!



  12. movita beaucoup on October 25, 2011 at 10:44 am

    Do it – you won’t regret it! And I agree, I thought everyone knew about zucchini bread – turns out I was wrong. I suppose its big sister, Carrot Cake, has been stealing the show for sometime…



  13. mommyinbonlee on June 30, 2013 at 11:21 pm

    Just found this on Pinterest and am going to try it immediately! I am trying to use up all of my frozen zucchini before ours begins coming in and I am in a zucchini backlog. And did I see a mention in a comment above about zucchini brownies?



    • movita beaucoup on July 2, 2013 at 11:01 am

      There is nothing like chocolate and zucchini! So yummy!



  14. Steve Woods (@YouKnowSteve) on July 3, 2013 at 12:35 am

    Just made this – OMG the kids love it, and it was a great way to use up a whole zucchini from our garden! Thanks for the recipe and I’ll tweet it out!



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  16. Liz on July 13, 2013 at 1:58 pm

    Nice recipe. Thank you and have a great weekend.



  17. Amelie on July 14, 2013 at 1:50 am

    sounds yummy! I don’t have chocolate chips on hand, can I make it without them? I know it won’t be AS chocolatey, but wondered if you thought it would still be good. Thx!



    • movita beaucoup on July 14, 2013 at 8:26 am

      Amelie, I never “recommend” anything I haven’t tried personally, and I haven’t tried leaving the chocolate chips out of this bread. (Because I LOVE chocolate chips.) I can’t imagine it would do anything other than make the loaf less chocolatey… good luck!



  18. Anonymous on July 16, 2013 at 5:51 pm

    Adding a little Nutella makes it beyond delicious!



  19. LaTisha W on July 17, 2013 at 7:56 pm

    Got my first zucchini from the garden today and couldn’t get in the house fast enough to try this recipe! And boy was I glad I did! It is delicious! Thanks so much for this yummy recipe!



  20. kristin on July 18, 2013 at 10:14 am

    MadeThis Last Night And Yummm!!!!! I Used Whole Wheat Flour Instead And Replaced The Oil With Unsweetened AppLesauce. MakinG More Tonight!!!!



    • movita beaucoup on July 20, 2013 at 6:51 am

      I’m so glad you liked it! I think your recipe tweaks sound amazing – thanks for taking the time to stop by and say hello!



  21. Laura on July 23, 2013 at 4:42 pm

    Thanks so much for the delicious recipe! I’ve never made any kind of zucchini bread before and had my doubts about it how good it could be, but this was amazing!



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  23. Jennifer S. on July 27, 2013 at 9:48 pm

    The BEST recipe I’ve ever had!! Thank you!

    Do you know if this recipe easily converts to muffins?



    • movita beaucoup on July 28, 2013 at 8:01 am

      Hi, Jennifer! So glad you liked the recipe! I haven’t tried this particular recipe as muffins, but have tried other zucchini breads in muffin form, and they worked out marvellously. The bake time would be much shorter of course. I don’t like to recommend anything I haven’t tried myself, so if you give it a go, let us know how it turns out!



      • Jennifer S. on July 28, 2013 at 9:59 pm

        I tried this as muffins today….mmmmmmmmmmmm! I AM EVEN MORE IN LOVE 🙂 I baked them at 350 for about 15 minutes and got 12 large muffins.

        I’ll be making several, several batches for the freezer as breakfast treats for the family.



  24. Janice on August 3, 2013 at 5:52 pm

    This is amazing bread!!! Everyone loved it – my youngest son told me I could make it again and he would definitely eat it.



  25. Anonymous on August 5, 2013 at 7:05 pm

    My kids and I just took this out of the oven and had a piece and this is DELICIOUS!! Thanks for a great recipie and a great way to use up zucchini. Thanks again!



    • movita beaucoup on August 6, 2013 at 11:09 am

      You are so welcome – glad you liked it!



  26. tammy on August 6, 2013 at 3:34 pm

    I just made this bread today and its wonderful! Going to make muffins next time as others has suggested! I’ll try any recipe that calls for chocolate and this was a winner! by the way, I love your sense of humor in your writing! Very funny! Have a great day!



  27. Valerie on August 7, 2013 at 1:01 am

    I just made this with coconut oil instead of canola..it’s baking & I cannot wait to try it tomorrow morning!



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  30. Anomaly on September 3, 2013 at 1:37 am

    I JUST made this in muffin form, SO good. Mom loved it and said it was so moist.

    Thank you!!



    • movita beaucoup on September 3, 2013 at 6:24 am

      Wonderful!! Thanks so much for stopping by to let me know!



  31. Jenny on September 9, 2013 at 9:37 pm

    have it in the oven right now, doll. smells delish. thanks for sharing the yum. xo



  32. Anonymous on September 10, 2013 at 12:07 pm

    Just made this and it’s delicious!!! Thanks so much!!



  33. michelleswaw on February 27, 2014 at 5:11 pm

    Do you think that this could be made with coconut flour?



    • movita beaucoup on February 27, 2014 at 5:30 pm

      Unfortunately, I cannot guarantee the success of a recipe I haven’t tested personally, as even the tiniest of adjustments to ingredients and/or method can have adverse results. I don’t bake with coconut flour, and haven’t tested it in this recipe. I wish I could be more helpful! If you decide to give it a go, I’d love to hear how it turns out…



      • michelleswaw on February 27, 2014 at 7:30 pm

        I will thank you!



        • michelleswaw on February 28, 2014 at 10:17 pm

          I ended up making it with regular flour instead of almond flour, I will try that so e other time. I must say that this is DELicIoUS!!!!! I blogged about it.
          http://Www.swawesome.wordpress.com



          • movita beaucoup on March 1, 2014 at 7:42 am

            Yay! Glad you liked it!



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  35. Morgan on August 3, 2014 at 7:05 pm

    Can I ask what elevation you baked this at? Would I need to adjust this for somewhere 5,000 feet above sea level?



    • movita beaucoup on August 3, 2014 at 8:08 pm

      I live in Nova Scotia – I think our highest elevation is only about 235 metres above sea level. I know nothing about baking at elevation. Sorry – I’ve only tested the recipe as written.



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  37. roxygrl2002 on September 18, 2014 at 7:41 am

    I made this for my birthday treat last year at work here in the UK… Chocolate Zucchini Bread quickly turned into Chocolate Courgette Cake. Lol. Everyone raved about it though. I’ll be making it again in a few days for my birthday treat this year!



    • movita beaucoup on September 18, 2014 at 10:51 am

      This is so nice to hear!! I hope this year’s birthday treats you well – with many happy returns!



  38. mbq on September 21, 2014 at 9:53 pm

    This is crazy delicous! So moist and super chocolatie. It is more like chocolate cake than a quick bread. Took no time at all to make.



  39. movita beaucoup on May 12, 2015 at 8:30 am

    Comments on this post are now closed as it was published in September 2011. Happy baking!



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