April's Chocolate Zucchini Bread


  • 1 cup all-purpose flour


  • 1. Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set

  • aside.

  • 2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.

  • 3. In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until

  • smooth. You might have a few small brown sugar clumps and that is fine.

  • 4.Stir the dry ingredients into the wet ingredients, don’t over mix. Stir in the shredded zucchini until

  • just combined. Stir in 3/4 cup of the chocolate chips.

  • 5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of

  • the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the

  • bread comes out mostly clean, you might have some melted chocolate chips on the toothpick

  • and that is fine. You just don’t want a lot of gooey batter.

  • 6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for

  • 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let

  • the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Note - if you use coconut oil, make sure it is melted and slightly cooled and use an equal amount to

the butter. You can also substitute the eggs for 1/2 cup of apple sauce.

The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also

freezes well, to freeze, cool the bread completely and wrap in plastic wrap and aluminum

foil. Will freeze for up to 1 month. Defrost before slicing.

  • 1/2 cup Dutch process cocoa

  • 1 teaspoon baking soda

  • 1/2 teaspoon sea salt

  • 2 large eggs, at room temperature

  • 1/4 cup unsalted butter, melted and slightly cooled

  • 1/4 cup canola, vegetable oil, or melted coconut oil

  • 3/4 cup packed light brown sugar

  • 1 teaspoon pure vanilla extract

  • 1 1/2 cups packed shredded zucchini

  • 1 cup semisweet chocolate chips, divided

April was a 2016 and a 2018 Intern, her pages can be found here and here!