Chocolate zucchini bread recipe

Specks of zucchini and a double dose of chocolate make this chocolate zucchini bread a favorite treat when you’re looking for a chocolate fix without feeling too guilty.

The other day we talked about strawberry season and although there are a few strawberry recipes coming on the blog in the next week or so, I wanted to share this easy to whip up chocolate zucchini bread I made with the first zucchini I bought from the local farmers market.

Here in central VA, we don’t have a year-round farmers market. It usually opens mid-April and stays opened until the weekend before Thanksgiving. This past Saturday was the first time we went to the market this season and came home with a basket filled with green veggies. Zucchini, green onions, lettuce and some rainbow swiss chard.

After making this crustless zucchini quiche, which is Tiffany’s favorite zucchini dish, I was left with just enough zucchini to whip up this quick chocolate zucchini bread.

I love this bread! It’s an easy no mixer needed recipe that goes from bowl to oven in just a couple of minutes and has such a soft and moist crumb thanks to all the moisture from the shredded zucchini.

Although Tiffany is not a picky eater and eats most of the vegetables, I love sneaking up vegetables in recipes, especially in baking for two reasons.

First, it’s a great way to get some extra veggies in. The green specks will give the zucchini away, but if you have picky eaters, peel the zucchini before shredding them and no one will know! The bread is sweet enough to feel like a dessert and not like you’re eating veggies. But since you are, of course, you can grab a second slice.

Second, it adds a lot of moisture. It’s pretty impossible to end up with a dry loaf. I grated the zucchini by hand using the coarsest blade on a box grater. It only takes a few minutes. It would take me longer to get the food processor out and later washing the parts than doing it the old-fashioned way.

I’ve made this chocolate zucchini bread with both farmers market and store bought zucchini. I found the ones from the farmers market had a lot more moisture and a greener color vs the store bought ones. Either way, both loaves turned out just as good! I did not drain any of the zucchini before adding them to the batter.

Speaking of batter, to be careful not to over-mix once you add in the dry ingredients. Just a few quick stirs is all it takes to combine the ingredients. If you over-mix, you’ll end up with a dense bread, and that’s definitely not what you want.

Last but not least, keep in mind the smaller zucchinis have more flavor. Be picky when buying them!

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