Chocolate Zucchini Bread

Today, is a snow day (well, I guess I should say ice day.) Charlotte is shut down, well, North Carolina is!  So being stuck inside always inspires me to cook what I have that I may not normally make. Also, I love choosing recipes based on the bargain bags at the farmer’s market, as well as trying to use items I already have in the house. That led to today’s recipe.
Once we defrost, my teachers are going to be very happy! 
I use 2 of these for
this recipe, and made
other recipes with rest.


2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup cocoa powder
1 2/3 cup unbleached all purpose flour
2 cups shredded zucchini, gently squeezed
1 cup semisweet chocolate chips
2 tablespoons powdered sugar


Preheat the oven to 350. Lightly grease an 8″ loaf pan.

In a large mixing bowl, beat the eggs, oil, sugar, brown sugar and vanilla until smooth. 

Add the salt, baking soda, baking powder, cocoa, and flour, mixing until well combined.

Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan. 

(Note: I was surprised how much zucchini still showed, but it baked up just as shown!)

Bake the bread for 55 to 75 minutes, until the loaf tests done (until a toothpick comes out clean). 

Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a cooling rack.

Use sifter/fine mesh strainer to sprinkle powdered sugar over chocolate cake. 

Original Recipe:

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