chocolate zucchini quick bread


Tastes like a brownie, but with a sneaky healthy bit of zucchini in it

Course Dessert
Cuisine American
Keyword bread, zucchini
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf
Author Debi


  • 1 ½ cups shredded zucchini about 1/2 pound or one 10-inch zucchini
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder not Dutch-processed
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup grapeseed or safflower oil
  • ½ cup white sugar
  • ½ cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup cashew solids optional
  • ½ cup semi-sweet chocolate chips


  1. Place the rack in the center of the oven, and preheat the oven to 350° F. Spray a 9x5-inch loaf pan with nonstick spray. Set aside.
  2. Grate the zucchini, using a box grater or a food processor with the grater plate. Set aside.
  3. In a medium bowl, whisk together the dry ingredients (flour through ground cinnamon). Set aside.
  4. Cream together the oil and sugars using a sturdy fork. Once well combined, add the eggs, and vanilla, and mix until well blended. Fold in the grated zucchini and cashew solids.
  5. Add the flour mixture, stirring with the fork just until combined. Fold in the chocolate chips.
  6. Scrape the batter into the prepared loaf pan, and bake until the bread has risen and a cake tester or toothpick inserted in the center comes out clean, about 45 to 55 minutes. Place on a wire rack to cool. Enjoy!

Recipe Notes

Makes one 9x5 loaf