Chocolate Zucchini Bread

Smell of Rosemary - Chocolate Zucchini Bread - Top

Who would think that zucchini could be such a wonderful ingredient to use in baked goods? This chocolate zucchini bread with a full cup of semisweet chocolate chips is great for breakfast, or an after school snack, and no one will suspect it has zucchini in it.


¾ cup of sugar
½ cup of avocado oil
2 large eggs
2 cups of all-purpose flour
2 tablespoons of cocoa
1 teaspoon of cinnamon
1 ¼ teaspoons of baking soda
½ teaspoon of salt
1 ½ cups of shredded zucchini
1 cup of semisweet chocolate chipsSmell of Rosemary - Chocolate Zucchini Bread - Ingredients

Preheat oven to 350 degrees Fahrenheit.

Butter bottom and sides of a 9 inch by 5 inch loaf pan, and set aside.

Using an electric mixer, beat sugar, eggs, and avocado oil until these ingredients are well combined.

In another bowl, whisk together flour, cocoa, cinnamon, baking soda, and salt.

Mix together egg mixture and flour mixture until just combined.

Smell of Rosemary - Chocolate Zucchini Bread - Whisking Dry Ingredients

Fold in shredded zucchini, and chocolate chips.

Smell of Rosemary - Chocolate Zucchini Bread - Folding in Zucchinni

Transfer dough to a prepared loaf pan.

Smell of Rosemary - Chocolate Zucchini Bread - Ready for BakingBake for about 1 hour, or until a wooden stick inserted into the center of the bread comes out clean.

Smell of Rosemary - Chocolate Zucchini Bread - Cooling

Cool bread in the pan on a wire rack for about 10 minutes. Remove loaf from the pan and cool completely on a wire rack.

Smell of Rosemary - Chocolate Zucchini Bread - Bottom

Serves 16.

Prep time 15 minutes

Cook time 60 minutes

This is a Smell of Rosemary original recipe.

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