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+ servings
zucchini bread

Zucchini Bread: Cinnamon Spice & Triple Chocolate

The Starving Chef
The end of summer means sweet, sweet zucchini bread.
Prep Time 25 mins
Cook Time 1 hr
Cooling Time 1 hr
Total Time 1 hr 25 mins
Course Bread
Cuisine American, Garden
Servings 2 loaves



  • 6 cups zucchini shredded
  • 2 eggs whisked
  • ¾ cup butter melted
  • 1 ⅓ cup sugar
  • 4 cups flour + more as needed
  • 1 tablespoon salt
  • 1 tablespoon cinnamon
  • ½ tablespoon nutmeg
  • 1 tablespoon baking soda
  • ¼ cup walnuts for topping



  • 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.
  • 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.
  • 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.)
  • 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.
  • 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.
  • 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!


Keyword bread, chocolate, cinnamon, squash, zucchini
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