Chocolate Zucchini Bread sounds so strange but tastes OH SO good.
With Summer coming to a close, it’s time to use up the last of the zucchinis out there. Farmer’s market or
homegrown zucchini’s are truly the best ingredient for this recipe but store bought will have to do just as well.
Not to mention, zucchini’s are super fresh to begin with and always a great additive to any recipe.
Zoodles are so popular but not really my thing, I prefer when you don’t even know the veggie is in something.
This Chocolate Zucchini Bread is in a whole different world bringing in a sweeter influence instead of a savory one.
This Zucchini Bread recipe is savory by definition with cheddar cheese and caramelized onions (YUM!)
and it gives you a wildly different perspective and flavor palette that is incredible. Definitely check it out.
But today, this one is all about decadent chocolate and how you can get this in your mouth ASAP.
Chocolate is like my kryptonite, anyway I can get it into my life the better and
incorporating it into different new and exciting recipes is what I’m all about.
I found this recipe on Pinterest from Two Peas and Their Pod and
didn’t make any adjustments to the recipe, it was THAT good.
Although this recipe is called Chocolate Zucchini Bread it really looks, feels, and tastes like a chocolate cake covered
in chocolate chips. If you didn’t tell anyone that you put fresh zucchini in here, I don’t even think they would notice!
And I promise I won’t tell anyone if you wont 😉
- 1 cup flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 cup cocoa powder
- 1/4 cup veggie oil
- 1/4 cup butter, unsalted
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar
- 1 1/2 cups shredded zucchini, with skins
- 1 cup semi-sweet chocolate chips
- Combine the dry ingredients in a medium bowl; flour, sea salt, baking soda, and cocoa powder.
- Mix the wet ingredients in a large bowl; veggie oil, butter, eggs, vanilla, and brown sugar.
- Add the dry ingredients in to the wet ingredients and mix carefully.
- Add shredded zucchini and mix until just combined.
- Stir in 3/4 cup chocolate chips, pour batter into a greased loaf pan.
- Sprinkle the rest of the 1/4 cup chocolate chips on the top layer, add more if you like!
- Bake at 350 degrees for 50-60 minutes until a knife or baking stick comes out clean.
- Let cool for 15 minutes and remove carefully from the loaf pan. Serve warm!