Chocolate Chip Zucchini Bread Recipe

Course Dessert
Author Jenn Quillen


  • 2 cups grated zucchini this was about 2 large zucchinis for me
  • 1 1/4 cup cake flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cups granulated sugar
  • 1 large egg
  • 3 ounces coconut oil you can substitute unsalted butter
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup milk chocolate chips


  1. I peeled the skin off of my zucchini, but of course you can leave it on if you want - just be sure to wash it first.
  2. Preheat your oven to 350 and spray a loaf pan with non-stick cooking spray.
  3. In a medium bowl, whisk together your flour, cocoa, baking soda, salt, and cinnamon to thoroughly mix them all together.
  4. I use my Kitchenaid stand mixer to beat together the coconut oil, sugar and eggs until smooth and creamy. You can use a bowl and hand mixer, but let's face it - after spending $200 on that Kitchenaid, I use it any chance I can! Otherwise, it just stares at me mockingly from the kitchen counter, reminding me of all the shoes I could have purchased with that $200.
  5. Add the zucchini to bowl with the sugar/coconut oil/egg mixture and mix at low speed until combined, then gradually add your flour/cocoa mixture until you have a thick, messy batter.
  6. As delicious as that batter looks? Don't eat it.
  7. It will not taste very good. I learned this lesson the hard way.
  8. Pour your batter into your greased loaf pan and baked at 350 for 55 minutes, or until a toothpick inserted into the middle comes out moist but clean.