Chocolate Zucchini Bread recipe
Chocolate and zucchini are two unconventional ingredients that team up for a family favorite bread recipe.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Difficulty Rating: Easy

  • Nutrition Highlights: Zucchini is a good source of vitamins A and C as well as heart-healthy potassium and fiber, and the antioxidants lutein and zeaxanthin, which are both important for good vision.

  • Recipe Created By:
  • Recipe From: Tennessee Home & Farm

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream butter, oil and sugar.
  3. Mix in eggs, vanilla, milk and all dry ingredients.
  4. When mixed well, stir in zucchini and chocolate chips.
  5. Pour into a well-greased 9-by-13-inch rectangular pan and bake approximately 40 minutes. Alternately, bake in two 9-by-5-inch loaf pans for approximately 45 minutes, or until a toothpick inserted in the center comes out clean. You can also make muffins or mini muffins instead; muffins take approximately 30 minutes, and mini muffins take 20. When changing the size of the pan, always keep an eye on your oven to prevent overcooking.

Tips & Notes

You can also add walnuts or pecans to enhance the zucchini bread’s texture.

9 COMMENTS

  1. Yum–am pinning this because we’ll have lots of zucchini in the garden this summer. 🙂

    Erin @ Carolina Country Living
    (visiting from Cowgirl Up Creative Link Party)

  2. Why does the picture of the Chocolate Zucchini Loaf show it as being baked in a “loaf” (bread) pan but the instructions say to bake it in a 9 X 13 rectangle “cake” pan? Could it be baked in 1 loaf pan? I will wait for a reply…..thanks so much.

  3. Camilla,

    Thanks for pointing this out! We’ve made tweaks to the instructions. You can use two loaf pans instead of one 9×13 pan. Because the volume of the batter changes, you’ll need to cook it a little longer – approximately one hour, though you might want to do the toothpick test at about 50-55 minutes, as cooking time may vary by oven.

    Let us know how it turns out!
    Jessy Yancey
    editor, Farm Flavor

  4. I love this recipe! Very delicious! I’ve made it twice, both times in a 9 x 13 and cooked it an extra 5-10 mins longer. I also strained the zucchini so it didn’t have as much liquid. I used this in place of a birthday cake as it was sweet enough. I just whipped up some icing and spread a thin layer over the top.

LEAVE A REPLY

Please enter your comment!
Please enter your name here