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chocolate zucchini muffins sitting on a wooden cutting board
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Chocolate Zucchini Bread

Fall is the best time to whip up spiced quick breads. This chocolate zucchini bread will soon be your favorite fall and winter time treat!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate, Chocolate quick bread, Zucchini Bread
Servings: 18 medium muffins
Calories: 1kcal
Cost: $5-10

Equipment

  • Stand Mixer or Hand Mixer
  • Bread pan or muffin pan
  • Flour sifter or whisk
  • Measuring cups and spoons

Ingredients

  • 3 Eggs
  • 1 Cup Brown sugar
  • 1 Cup Avocado oil
  • 1 TBSP Vanilla
  • 1/2 Cup Cocoa Powder
  • 2 Cups All-purpose flour
  • 1 TBSP Cinnamon or more if desired
  • 2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 tsp Salt
  • 2 Cups Grated zucchini – frozen and then thawed with excessed liquid is removed.
  • 1/2 Cup Mini Chocolate Chips or more if desired

Instructions

  • Begin by preheating your oven to 350°F
  • In your mixing bowl, beat eggs until frothy
  • Once eggs are frothy, gradually add sugar, oil and vanilla. Beat until thick and lemon in color.
  • In a separate bowl, whisk or sift together all dry ingredients including any optional spices.
  • Once dry ingredients are well combined, mix dry and wet ingredients thoroughly.
  • The last additions to your mixing bowl is your shredded zucchini and chocolate chips.
  • Pour batter into lined muffin tins or a loaf pan that is well greased. Bake muffins for 25 minutes and a loaf for 1 hour or until the internal temperature reaches 190°F.
  • Once bread is done, remove from the oven and let cool for 10 minutes.
  • Serve and enjoy!