Double Chocolate Zucchini Bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 Loaves
  • 3 cups shredded zucchini, about 1 large zucchini (shred into a colander and let the excess water drain out)
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • ½ cup canola oil
  • 2 teaspoons vanilla
  • 4 large eggs
  • 2.5 cups unbleached all-purpose flour (or 2 cups all purpose flour and ½ cup white whole wheat flour)
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ cup dark chocolate chips
  • non-stick cooking spray
  1. Preheat oven to 350°F
  2. On a box grater on the large shred, shred zucchini into a colander and allow the excess liquid to drain out
  3. Transfer to a large mixing bowl and add sugars, oil, vanilla, and eggs
  4. Stir to combine
  5. Make a well and add remaining ingredients, except non-stick cooking spray
  6. Stir until just combined
  7. Spray 2 loaf pans with nonstick spray and divide batter evenly between the two pans
  8. On the middle rack, bake bread for 40 minutes
  9. Insert a butter knife into the center of the bread and pull out. If it is clean, the bread is done, if it has batter on it, continue baking another 5 minutes
  10. Allow to cool for at least 30 minutes before slicing
Recipe by Salubrious RD at