Chocolate Zucchini Spice Bread

Having exhausted my supply of zucchini recipes for side dishes and vegetarian entrees, I decided to use some of our overabundant zucchini crop to make a nice, moist zucchini bread. I have another “healthy” zucchini bread recipe onsite but decided to add some cocoa and increase the spices for a change of taste and was very pleased with the results. It is moist, not overly sweet, and you can taste a hint of spice but it certainly isn’t overpowering.

Although this quick bread is delicious on it’s own, I love to spread slices of this bread with some light cream cheese and with some fresh fruit added, enjoy it as a light lunch. This is a quick bread that everyone in the family, including the kids, will love. Just don’t tell them there are three zucchinis hidden inside, and they will never know!

Buon Appetito!
Deborah Mele 

Chocolate Zucchini Spice Bread

Chocolate Zucchini Spice Bread

Yield: Serves 6 - 8
Prep Time: 15 minutes
Cook Time: 1 hour

Another great way to use up your garden zucchini harvest.


  • 1 Cup Walnuts, Coarsely Chopped
  • 1 Cup Brown Sugar
  • 3/4 Light Olive Oil
  • 1 Teaspoon Vanilla Extract
  • 3 Large Eggs
  • 2 1/4 Cups All-purpose Flour
  • 1/3 Cup Cocoa Powder
  • 1 1/2 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • Dash of Salt
  • 1 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • Dash of Ground Cloves
  • 3 Medium Zucchini, Grated (About 3 1/2 Cups Grated)


  1. Preheat the oven to 350 degrees F.
  2. Butter and flour a 12 x 4 inch loaf pan.
  3. Lightly toast the walnuts on a baking sheet until lightly browned, then cool, and chop.
  4. Beat the oil and sugar together until smooth, and then add the eggs one by one, beating well between each addition.
  5. Add the vanilla and mix.
  6. Sift together the flour, baking powder and soda, cocoa powder, salt, cinnamon, cloves, and nutmeg.
  7. Fold the flour mixture into the eggs along with the zucchini and walnuts.
  8. Stir just until well mixed.
  9. Pour the mixture into your prepared loaf pan and bake for about an hour, or just until a skewer comes out clean.
  10. Let cool for 15 minutes then remove from the loaf pan.
  11. Serve warm or at room temperature.
  12. Storing: This bread stores well wrapped in foil in the refrigerator for a few days.

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