Chocolate Zucchini Bread Recipe

This chocolate zucchini bread is rich, moist, and a perfect way to turn zucchini into a sweet treat. It freezes well and is perfect for school lunches since it’s nut-free. You can also serve it as a dessert with a glass of milk or alongside yogurt and fresh fruit. The recipe multiplies easily, making it ideal for batch or bulk cooking.

Makes 2 loaves

What You Need:

• ¼ cup butter
• ½ cup oil
• 2 eggs
• 1 ¾ cup sugar
• 1 tsp vanilla
• ½ cup buttermilk (or milk soured with 1 tbsp vinegar)
• 2 ½ cups flour
• 4 tbsp cocoa
• ½ tsp baking powder
• 1 tsp baking soda
• 1/4 tsp cinnamon
• 2 cups grated unpeeled zucchini (fresh or frozen)
• ½ cup chocolate chips

How to Make the Chocolate Zucchini Bread Recipe:

1. Preheat the oven to 325 F. Cream butter and sugar.  Add oil, eggs, vanilla, and buttermilk.
2. Combine flour, cocoa, baking soda, baking powder and cinnamon.
3. Fold in zucchini and chocolate chips.
4. Pour into 2 greased and floured 9 X 5 loaf pans (or one 10” Bundt pan).
5. Bake for about 45 minutes until the top springs back when lightly touched.

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