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Chocolate Zucchini Loaf

This recipe has been traded around Creemore for years. It's the most delicious way to use up those big zucchinis that multiply overnight. Funny story... when one of our friend's kids was young, he refused to eat veggies. So his Mum let him eat as much of this loaf as he wanted! Not sure that's the most healthy way to eat your greens but who's judging?!? This is delicious served as a snack, or as dessert with a dollop of ice cream. There is a myth that if you leave your car unlocked in town, you may find yourself with a car full of zucchinis as people try to get rid of theirs. Leave your car door open and your neighbour's will be jealous they gave all that goodness away!

Makes: 1 Loaf

Prep time:15 mins

Cook time: 50 mins

Total time: approx 1 hr 5 mins


  • 1 cup all purpose flour

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 2 room temp eggs

  • 1/4 cup melted unsalted butter, slightly cooled

  • 1/4 cup vegetable oil, or coconut oil

  • 3/4 cup brown sugar

  • 1 tsp vanilla extract

  • 1 1/2 cups packed shredded zucchini

  • 1 cup semisweet chocolate chips (optional, but highly recoomemded)


  • Preheat oven to 350ª Grease a 9x5" loaf pan with butter or cooking spray.

  • In a medium sized bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.

  • In another bowl, add eggs, melted butter, oil, vanilla extract, and brown sugar. Mix until combined.

  • Fold the dry ingredients into the wet ingredients. Mix in the zucchini until just combined, not over mixing, then add the chocolate chips.

  • Pour batter into loaf pan, baking for 50 mins or until a toothpick comes out clean.

  • Let the bread cool in the loaf pan for at least 15 minutes before serving.

Enjoy!! xx 2DA


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