Chocolate Zucchini Bread


Looking for a healthier dessert option this holiday season?

The search is over.

I do admit…even I tilted my head and had to ponder whether chocolate and zucchini go together. I promise you…they definitely do!!!

This is one of those recipes where you taste it and cannot help but make a satisfying noise while nodding your head “Yes!!”. Come on. I cannot be the only one that does that?!?

This is a healthier alternative to traditional chocolate cake. However, it is still a rich and decadent dessert to be enjoyed in limited quantities.

Freeze the extra bread in whole loaves or 1-2 pieces per bag. It thaws beautifully in the fridge and can be enjoyed chilled or warmed in the microwave for 10-15 seconds.


INGREDIENTS (makes two loaves):

  • 5 cups shredded zucchini (fresh not frozen)
  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 4 eggs
  • 2/3 c extra virgin olive oil
  • 1 t vanilla
  • 2 1/2 c whole wheat flour
  • 2/3 c unsweetened cocoa
  • 1 t salt
  • 1 t baking soda
  • 1/2 t baking powder
  • 1/2 cup + handful of chocolate chips (divided)

Preheat oven to 350 degrees.

Prepare two loaf pans by lining them with parchment paper.

zucchini, sugar, olive oil and vanilla ingredients
Wet ingredients

Mix together the wet ingredients including the shredded zucchini, sugars, eggs, olive oil and vanilla.

In a separate bowl, mix together the dry ingredients including the flour, cocoa, salt, baking soda, baking powder. Add 1/2 cup of chocolate chips.

flour, cocoa, salt, baking soda, baking powder, chocolate chips
Dry ingredients

Add wet ingredients into the dry ingredients. Mix together until combined.

Pour batter into two loaf pans. Sprinkle a few chocolate chips on top of each loaf.

Bake for 50 minutes. Test with a toothpick. If toothpick comes out clean, the bread is done. If the toothpick is not clean, then bake another 5 minutes. Repeat until bread is done.

Set a timer. Over baking will cause the bread to dry out.

chocolate zucchini bread