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chocolate zucchini bread sitting on a white cutting board with crumbs from the loaf and sliced
5 from 1 vote

Chocolate Zucchini Bread

A perfect loaf for your summer squash harvest
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Serving Size 12

Ingredients

  • 2 1/2 cups all purpose flour
  • 6 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini skin on, not drained
  • 1 cup semi sweet chocolate chips

Instructions

  • Pre-heat oven to 325
  • Grease and flour 2 9x5 loaf pans and set aside.
  • In a medium bowl add in the flour, cocoa, salt, baking powder, baking soda, and cinnamon. Whisk until well combined then set aside.
  • In a separate bowl add in the sugar, oil and melted butter. Mix.
  • Mix in the eggs, then the buttermilk and vanilla.
  • Stir in the zucchini.
  • Sift the dry ingredients over the wet ingredients and mix until just combined. Press any clumps of the cocoa powder through the sieve as well.
  • Fold in the chocolate chips.
  • Place in the loaf pans and top with additional chocolate chips if you'd like.
  • Bake for 55 minutes to 1 hour or until a tooth pick comes out clean from the center.
  • Cool in the pans for 10 minutes then remove them from the pans and place on a wire rack to cool before serving.

Notes

Store at room temperature for up to 4 days in an airtight container, or 7 days in the fridge and up to 3 months in the freezer.