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Chocolate Zucchini Bread

Summertime is prime zucchini season. Whether you are growing it in your backyard garden or buying an armload from your local grocery store, now is the best time to enjoy this seasonal squash.

Chocolate Zucchini Bread

Author: Hamilton Beach Test Kitchen


  • 1 1/2 cups all-purpose flour
  • ½ cup baking cocoa
  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 small zucchini, shredded (2 ½ cups)
  • 1 cup sugar
  • 3/4 cup butter, softened
  • 2 large eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 cup mini chocolate chips


  1. Heat oven to 350°F. Spray a 9×5-inch baking pan with nonstick cooking spray. Set aside.
  2. In a small bowl, stir together flour, cocoa, salt, baking powder and baking soda. Set aside.
  3. Using shredding disc with food processor running, add zucchini to food chute. Process until shredded. Set aside.
  4. In a large bowl, using a hand mixer on medium speed, beat sugar, butter, eggs, milk and vanilla extract until well blended.
  5. Reduce mixer to low speed, gradually beat in flour mixture until blended. Stir in zucchini and chocolate chips. Pour mixture into prepared baking pan.
  6. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean.
  7. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack.


Serves 10

Whether you are using your electric spiralizer to make zoodles for a low-carb dinner or experimenting with different zucchini boat recipes, there are plenty of ways to incorporate zucchini into your daily routine this summer.

One of the most obvious ways is to make zucchini bread. While we are big fans of the classic recipe, this chocolate zucchini bread is next level. Because everything is better with chocolate, right?

In a small bowl, mix flour, cocoa, salt, baking powder, and baking soda.

Then, using your Hamilton Beach® food processor fitted with the shredding disc (running) add zucchini to the food chute. Your food processor shreds the zucchini in seconds, it’s such a time saver.

In another bowl, use your Hamilton Beach® hand mixer to beat sugar, eggs, butter, milk and vanilla extract until well blended. Reduce the mixer to a low and slowly add the flour mixture. Then stir in the shredded zucchini and chocolate chips. Go ahead, throw in a few extra chocolate chips while you’re at it.

Transfer the mixture to a 9×5-inch pan and bake for an hour at 350 degrees.

This chocolate zucchini bread is truly irresistible. Serve it for a sweet breakfast with a hot cup of coffee or a (secretly) veggie-packed dessert. This delicious bread will undoubtedly trick the kids into eating their vegetables this summer.

Other zucchini recipes to try:




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  1. We made the chocolate zucchini bread today. We used a normal size bread pan and lets just say I’m glad I had something under the pan. Is this suppose to be for 2 loaves of bread? The bread is still tasty, just a little bit of a mess.

  2. Hi Susan, we’re sorry to hear about the mess! The recipe is only for one loaf of chocolate zucchini bread. The Test Kitchen wants to make sure you used mini chocolate chips and a 9-inch bread pan. That should fix any problem.

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