Go Back

Chocolate Zucchini Bread

Brooke Larsen
Hide your vegetables with this delicious chocolate dessert.
Print Recipe
Course Breakfast, Dessert, Snack
Cuisine American

Equipment

  • KitchenAid or hand mixer
  • 2 Loaf pans
  • Pot or container for melting chocolate
  • Grater
  • Strainer
  • Rubber Spatula

Ingredients
  

  • 3 Eggs
  • 1 Cup Sugar
  • 1 Cup Brown sugar
  • 1 Cup Vegetable Oil
  • 1 teaspoon Vanilla
  • 2 Cups Grated zucchini
  • 2 Oz Unsweetened chocolate squares
  • 2 Cups Flour
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoon Baking powder
  • 1 teaspoon Baking soda

Instructions
 

  • Grate zucchini. Squeeze out excess liquid and set aside.
  • Use a mixer to beat eggs until they are smooth and lemon colored. Add in sugars and oil and beat together until mixed.
  • Melt chocolate into a separate pot and allow it to cool slightly.
  • Add shredded zucchini and vanilla to mixing bowl. Then add melted chocolate and mix until everything is combined.
  • Sift remaining dry ingredients and then add into zucchini mixture until just combined.
  • Pour the chocolate batter into two well-greased bread loafs. Bake at 350 for 50-60 minutes. Check for doneness and enjoy when cool!

Notes

Variations:
  • Add mini semi-sweet chocolate chips to batter for an extra helping of chocolate
  • Substitute healthy sugars for baking sugars
  • Sub out white flour for whole wheat or white wheat
  • Sub out vegetable oil with unsweetened applesauce
Store your zucchini bread in an airtight container or in the freezer until ready to be eaten.
Keyword bread, Dessert
Tried this recipe?Let us know how it was!