Skip to main content

Chocolate Zucchini Bread

Of all the events I participate in, Farmer's Market is definitely one of my favorites.  It's just so easy to be inspired by all of the awesome things you can find there! I came home with a big bag full of goodies including some zucchini.


We're big zucchini bread fans and I've made all sorts of variations like Lemon Blueberry, Cherry Vanilla and pineapple.  Shari M's recipe caught my eye on the Taste of Home website and I am always down for chocolate!

I peeled the zucchini because my husband claims not to like it. The only other change I made to the recipe was to sprinkle the tops of the loaves with semi sweet chocolate chips because why not? The more chocolate the better.  

They'd be great mixed into the actual batter as well.  If I hadn't had those on hand I would have just sprinkled the top with some raw sugar.  The recipe makes two loaves and I'd hoped to freeze one but it's disappearing so fast I don't think that's going to happen.

Thank you so much to Ellen from Family Around the Table for hosting #FarmersMarketWeek! Be sure to go and check out what the other bloggers are sharing using the links down below.

Chocolate Zucchini Bread

Chocolate Zucchini Bread
Author: Jolene's Recipe Journal


  • 2 cups sugar
  • 1 cup canola oil
  • 3 large eggs, room temperature
  • 3 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 2 cups shredded peeled zucchini
  • 1/4 cup semi sweet chocolate chips (optional)


  1. Heat oven to 350 degrees.
  2. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended.
  3. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini.
  4. Transfer to 2 greased 8x4-in. loaf pans. Sprinkle chocolate chips on top if desired. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool for 10 minutes before removing from pans to wire racks to cool completely.
chocolate, zucchini, quick bread
Breakfast, Dessert, Vegetables


Welcome to Farmers Market Week! This is the week we celebrate all things found at the Farmers Market. There are over fifteen bloggers sharing over 50 recipes this week. From drinks and desserts to entrees and sides, there’s something for everyone this week.

Monday Farmers Market Recipes

Drink Recipes

Savory Recipes

Sweet Recipes


Always looking for zucchini recipes.
Cindy Kerschner said…
I love zucchini bread! I need to try your chocolate version!
Karen said…
Definitely the more chococolate the better. This looks soooo rich and yummy!
Anonymous said…
Oh my! This looks yummy. Good call on sprinkling the top with chocolate chips! I love the moisture that zucchini gives to baked goods, and who doesn't love chocolate :)
Hezzi-D said…
I'm always in need of more zucchini recipes and who couldn't use more chocolate?!
Terri Steffes said…
This bread sounds amazing, and you have to tell us what you are making with the patty pan squash, too!
Inger said…
My husband always turns zucchini into mush. Now I can get to it first with this yummy bread!
Lisa said…
I've never made or had chocolate zucchini bread and now I want that!
Radha said…
This loaf looks perfect! The slices look addictive. Zucchini and chocolate sounds yum! I have a couple of zucchinis in the plant and I am going to make this now.
Anonymous said…
We make this all the time and man is it good! I love it more than regular zuchinni bread.
Chris said…
Oh my. This looks off the charts chocolaty and delicious! And there's veggies in there? Win win!
I love chocolate and zucchini baked together. It makes such a moist and delicious cake.

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Lemon Pizzelles

  One of the first cookies I can remember eating is a pizzelle, and I'm still a huge fan today.  Even though you need a special iron to make them, the rest of it is really so simple. This time around I took the basic pizzelle recipe and instead of vanilla or anise, I used Adams lemon extract. I also used some of their yellow food coloring to distinguish them from my regular pizzelle.