Chocolate Zucchini Bread
Submitted by cindy4
Moist chocolate zucchini bread with cinnamon, cloves, and chocolate chips sprinkled on top. Makes 2 loaves and is the best way to sneak garden zucchini into a chocolatey treat.
YIELD
24 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsGot a mountain of zucchini from the garden? This bread will take care of that problem fast.
Shredded zucchini melts right into a spiced cocoa batter made with butter, oil, and sour milk for a loaf that stays incredibly moist for days. Cinnamon and cloves add warmth without overpowering the chocolate.
Chocolate chips scattered on top before baking give you a melty, crunchy crust that seals the deal.
This recipe makes two loaves, so bake one to eat now and freeze the other.
Pro Tips
- Don’t squeeze the water out of the shredded zucchini. That moisture is what keeps the bread so soft.
- Sour milk or buttermilk reacts with the baking soda for a better rise. No buttermilk? Add a teaspoon of vinegar to regular milk and let it sit for 5 minutes.
- Test with a toothpick at 55 minutes. Every oven is different, and overbaking dries out the loaf.
- Let the bread cool in the pan for 10 minutes before turning out onto a rack.
Ingredients
Directions
Cream together butter, oil, sugar, vanilla, sour milk, and eggs.
Add flour, baking soda, cinnamon, cloves, and cocoa; mix well.
Fold in zucchini.
Put batter into 2 greased and floured loaf pans.
Sprinkle chocolate chips on top of each loaf before baking.
Bake at 325 degrees for 1 hour.
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