Dark Chocolate Zucchini Bread

This is one of my most favorite ways to satisfy my chocolate craving! I absolutely adore this dark chocolate zucchini bread. Plus, it’s packed with fresh zucchini so it’s definitely healthy, right?! At least that’s what I tell myself when I have a slice with my morning coffee!

Seriously, this bread is a cinch to make, which is another reason why I like it. With few ingredients and minimal cleanup, it’s a great recipe for those those days you want something homemade but aren’t in the mood to deal with a lot of fuss and mess. Which I admit happens more often than not around here.



This bread is ultra rich and chocolaty. Not only do I use dark chocolate cocoa, I also mix in semi sweet chocolate chips! Double the chocolate!! And of course, I add a pinch of espresso powder to boost up the flavor of the dark cocoa powder. And with just a half of a cup of sugar added in, it’s definitely not too sweet!


Just a small slice is all you need to indulge. So grab a fuzzy blanket and curl up in your favorite chair with a hot cup of coffee and a piece of this dark chocolate zucchini bread and take a little time to relax!


Jenn xoxo


Dark Chocolate Zucchini Bread Recipe

2 eggs
1/4 C vegetable oil
1/4 sour cream or Greek yogurt
1/2 C sugar
1 tsp pure vanilla extract
1 C flour
1/2 C dark cocoa powder (unsweetened)
1/4 tsp espresso powder
1 tsp baking powder
1/2 tsp salt
1 1/2 C shredded zucchini (2 small zucchini)
1 C semi sweet chocolate chips (divided)

Preheat oven to 350 degrees
Grease and flour 9 inch loaf pan

In a large mixing bowl combine eggs, vegetable oil, sour cream, sugar, vanilla extract. Mix until blended.

In a small bowl combine the flour, dark cocoa powder, espresso powder, and salt.

Add the dry ingredients to the wet ingredients and stir until combined. Fold in the shredded zucchini and 1/2 of the chocolate chips.

Pour the batter into the prepared loaf pan and top with remaining chocolate chips.

Bake for 50-60 minutes and remove from oven. Center should spring back when touched, you can use a wooden skewer to test.

Let cool on a wire rack in pan for 10-15 minutes then remove from loaf pan and let finish cooling on the wire rack.

Slice and serve!

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