Zucchini Bread: Cinnamon Spice & Triple Chocolate

Zucchini Bread: Cinnamon Spice & Triple Chocolate Super Hungry? Jump to the Recipe

The end of summer means sweet, sweet zucchini bread. This year, for my dad's birthday, I made him delicious zucchini bread baked with zucchini from my own garden - he always had a bountiful garden throughout my childhood and has passed his love of gardening on to me. And now, we both get to bond over how big our veggies get!

Zucchini bread is versatile and can be flavored however you desire from sweet to savory. I made two different varieties, one traditional cinnamon spice and the other packed with dark chocolate and mini chocolate chips. The second one was more of a gift to my mom, a devout chocoholic - hopefully my dad leaves some for her!

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Zucchini Bread: Cinnamon Spice & Triple Chocolate

  • Prep Time: 16 minutes
  • Cook Time: 1 hour
  • Total Time: 1.2 hours 15 minutes
Zucchini Bread: Cinnamon Spice & Triple Chocolate

Ingredients

  • FOR CINNAMON SPICE ZUCCHINI BREAD:
  • 6 cups zucchini, shredded
  • 2 eggs, whisked
  • ¾ cup butter, melted
  • 133000100000 cups sugar
  • 4 cups flour + more as needed
  • 1 tbsp salt
  • 1 tbsp cinnamon
  • ½ tbsp nutmeg
  • 1 tbsp baking soda
  • ¼ cup walnuts, for topping
  • FOR TRIPLE CHOCOLATE ZUCCHINI BREAD:
  • (ingredients listed above plus the following)
  • ½ cup unsweetened cocoa powder
  • 4 squares dark baking chocolate, melted
  • 1 cup chocolate chips

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

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Instructions

  1. Preheat the oven to 375 F. Grease two bread pans and set aside. Use a large hole cheese grater or veggie shredder to shred 1-2 large zucchini - it should equal about 5-6 cups zucchini.
  2. QUICK DRY: Use paper towels to absorb as much of the liquid and moisture from the zucchini as possible. Use the paper towels to stir and press out the moisture.
  3. EFFICIENT DRY: Place the shredded zucchini in a large mesh strainer over a bowl. Let the liquid drip out, pressing through with a paper towel or the bottom of a plate. Stir in the strainer and press out as much liquid as possible. Let drip dry for about 30 minutes to an hour. (Preheat oven after shredding and drying, if doing this method.)
  4. In a large bowl, stir together the zucchini, eggs, butter and sugar. In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg and baking soda. Add the dry mix to the wet ingredients and stir until a thick dough forms. Pour half of the dough into a bread pan. Top with walnuts, as desired, and set aside.
  5. With the remaining dough, add the cocoa powder, melted bakers chocolate and chocolate chips. Pour into the second baking pan and top with walnuts, as desired.
  6. Pop both bread pans into the oven and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. Serve warm topped with butter, bananas and peanut butter - or eat plain. Enjoy!
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