Chocolate Zucchini Bread

4 from 5 votes

This chocolate zucchini bread is simple to make, ready in just over an hour, and loaded with chocolate. A summertime must-make!

Prep Time20

Cook Time1

Total Time1 20

Course: Baking

Cuisine: American

Keyword: chocolate zucchini bread

Servings:

First, preheat the oven to 350ºF and spray a standard loaf pan with non-stick cooking spray or line the pan with parchment paper.
Remove moisture from the zucchini by using a coarse grate cheese grater to grate the zucchini. Keep the skin on and grate zucchini. Next, place grated zucchini in the middle of a tea towel or cheesecloth and ring out as much moisture as possible. Then, measure 1 cup.
Next, place the flour, cocoa powder, baking soda, baking powder, salt, and shredded zucchini into a large bowl and mix to combine. Set aside.
In a separate large bowl use a hand mixer to cream the brown sugar, butter, and maple syrup together. Add the egg and mashed banana to the creamed ingredients and mix to combine.
Next, add the dry ingredients to the wet ingredients and mix. Add the almond milk and mix again. Fold the chocolate chips into the bread batter.
Transfer the batter into the greased loaf pan and bake for 30 minutes at 350ºF.
Place a tin foil tent over the zucchini bread and bake for an additional 25-30 minutes.
Remove from the oven when the bread is done (stick a toothpick in the bread and if the toothpick comes out clean, it’s done.).
Let cool for 10 minutes before removing from the loaf tin to continue cooling.

Zucchini: We don't peel the zucchini before using it in this recipe. The zucchini skin adds great color and nutrition, and it’s a lot less hearty of skin compared to other vegetables. All of that said, feel free to peel the zucchini before grating it if you're not a fan of the skin.