This Chocolate Zucchini Bread recipe makes such a delicious bread! Perfect for serving for breakfast, brunch or dessert! Such a favorite zucchini recipe!
One of my favorite ways to incorporate a little bit of green into our baked goods is with zucchini. I remember growing up, Mama would make her zucchini bread throughout the summer and I always thought it was absolutely delicious and never questioned why in the world she included zucchini into it! It was too good to worry about those little details.
Chocolate Zucchini Bread Recipe
Now that I’m a good bit older, I still don’t question the logic. I just know that it makes for an ultra-moist bread recipe that can easily pass for cake and makes a great way to get more vegetables into my teenage son while using that most prolific green vegetable!
This chocolate zucchini bread definitely is moist and tender and depending on how finely you grate your zucchini, you could sneak it right past the most finicky of eaters – if you are into that sort of thing. Maybe you could wait until the second bite for the full disclosure. Ha!
My chocolate zucchini bread also uses melted coconut oil which does leave a slight coconut scent and flavor to the bread. You can substitute softened butter and cream it with the sugar if you prefer or could even use a lighter flavor oil such as grape seed instead.
How to Make Chocolate Zucchini Bread
To make this scrumptious bread, start by preheating your oven to 325º F. Prepare a loaf pan with butter or shortening and lightly flour. Set the pan aside.
Cream together the coconut oil and sugars until they are well combined. Then add the eggs one at a time, making sure each egg is well incorporated and the mixture is well combined before adding the next egg. Then add flour, cocoa powder, salt, baking soda, baking powder, and espresso powder and slowly combine with the egg mixture. Next, stir in the grated zucchini, vanilla and chocolate chips, if using them.
Pour batter into prepared loaf pan and bake until a toothpick comes out clean when inserted in the center, about 1 hour. Allow bread to cool in the pan for about five minutes before turning out onto a serving tray.
Store the bread under a cake dome or in an airtight container.
Does this Freeze Well?
Yes! It is very freezer friendly! I’ve always make several of them when my garden is abundant with zucchini. We enjoy this delicious bread throughout the year.
Let the zucchini bread cool completely. Wrap it well in plastic wrap and then foil.
Place the bread into a freezer bag and freeze for up to 2 months.
To serve, thaw in the refrigerator overnight with wrapping intact. Remove from the refrigerator, allow to come to room temperature, and slice and serve.
Store under a cake dome.
Other Favorite Breads
Here’s my chocolate zucchini bread recipe. I think your whole family will go nuts over it!
Chocolate Zucchini Bread Recipe
- 2 eggs
- 1/2 cup coconut oil melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- ¼ teaspoon baking powder
- 1/4 teaspoon espresso powder
- 1 1/2 cups finely grated, unpeeled zucchini (about 2 medium zucchini)
- 1 teaspoon vanilla extract
- ½ cup chocolate chips optional
- Preheat oven to 325º F. Prepare a loaf pan with butter or shortening and lightly flouring. Set aside. Cream together coconut oil and sugars until well combined. Add eggs one at a time, making sure well combined before adding the next. Add flour, cocoa powder, salt, baking soda, baking powder, and espresso powder and slowly combine with egg mixture. Stir in grated zucchini, vanilla and chocolate chips, if using.
- Pour batter into prepared loaf pan and bake until a toothpick comes out clean when inserted in the center, about 1 hour. Allow bread to cool in the pan for about five minutes before turning out onto a serving tray.
- Store under a cake dome or in an airtight container. Freezes well.