Chocolate Zucchini Bread

This Chocolate Zucchini Bread is wonderfully moist and loaded with chocolate flavor. I can’t think of a better way to use garden fresh zucchini.

A combination of cocoa powder and chocolate chips gives this bread a deep, rich chocolate flavor. It also has 2 cups of shredded zucchini so at least you know there’s some nutrition in the bread.

This recipe makes 2 8×4-inch loaves. You can easily freeze one for later use. This quick bread is great for breakfast, snack, or dessert.

The batter is super easy to make. You just need 2 bowls and a whisk. Tastes great warm from the oven and will stay fresh-tasting for about 4 days. It can be stored at room temperature. I like to add a little cinnamon for extra flavor, but leave it out if you don’t like cinnamon.

CHOCOLATE ZUCCHINI BREAD RECIPE TIPS:

• You can either grate your zucchini on a box grater or use a food processor. Zucchini is one of the easiest foods to grate.
• The pecans can be left out or substituted with walnuts.
• Use either milk, semi-sweet, or dark chocolate chips.
• I briefly blot the grated zucchini with paper towels but I do not squeeze the water out of the zucchini. It helps keep the bread moist.
• Be sure to measure your flour correctly. Don’t let it get packed down in the measuring cup. Fluff the flour up some in the bag and then use a spoon to scoop it into the measuring cup.
• Can be frozen for up to 2 months.
• If you don’t have 2 8×4-inch loaf pans, use 1 8×4-inch or 1 9×5-inch loaf pan and fill muffin cups with the remaining batter. Muffins should bake in about 18 to 22 minutes.

Try These Other Amazing Zucchini Recipes:

• Carrot Zucchini Muffins
• Zucchini Cupcakes with Caramel Frosting
• Dark Chocolate Zucchini Muffins
• Chocolate Chip Zucchini Bread Pancakes

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