This Chocolate Olive Oil Zucchini Bread is not only delicious but a great way to sneak in some veggies without anyone knowing. The zucchini and olive oil keeps the bread moist and delicious. Don’t skip the chocolate chips!
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Reasons You’ll Love this Recipe
If you love this Chocolate Olive Oil Zucchini Bread recipe, you should also try Zucchini Chocolate Chip Cookies, Whole Wheat Zucchini Brownies, or my Best Carrot Cake Recipe.
Ingredients to Make Double Chocolate Zucchini Bread
- Zucchini – shredded zucchini from the large holes of a box grater and squeezed in a clean kitchen towel to remove excess water
- Cocoa Powder – dutch process cocoa or standard cocoa powder. Do not use cocoa mix
- All-Purpose Flour – or whole wheat flour or a blend of the two.
- Brown Sugar – or a blend of brown sugar and granulated sugar
- Olive Oil – or other neutral oil
- Honey – gives this recipe sweetness
- Eggs – 2 large eggs
- Baking Soda – to add leavening
- Baking Powder – to add leavening
- Ground Cinnamon – optional but adds a lovely flavor
- Kosher Salt – all recipes on Farmgirl Gourmet use kosher salt unless otherwise noted. If using table salt, 1/2 the amount.
- Vanilla Extract – or vanilla paste
- Espresso Powder – or Instant Coffee Powder which activates the chocolate flavor
- Chocolate Chips – optional but never hurts to add a little more chocolate
Find the printable recipe card with exact measurements and step-by-step instructions below.
Alternative Recipe Ideas
Here are a few substitutions and alternatives for this recipe:
- Olive Oil: you can substitute 1/2 cup vegetable oil, coconut oil, avocado oil, canola oil, or other light neutral oils for olive oil in this recipe
- Cocoa Nibs: add 1/2 cup to 1 cup in place of the chocolate chips. Bake time may vary, so test for doneness with a toothpick.
How to Make this Chocolate Zucchini Bread Recipe
- Preheat oven to 350ºF. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan. Set aside.
- In a large bowl or bowl of a stand mixer, beat the eggs, honey, olive oil, sugar and vanilla until smooth.
- In a medium bowl, add the salt, baking soda, baking powder, cinnamon, coffee powder, cocoa, and flour and stir to combine. Add to the egg mixture and mix just until combined.
- Stir in zucchini and chocolate chips until just combined. Pour into the prepared pan.
- Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool for 10-15 minutes before turning out onto a wire rack to cool completely
More Quick Breads
Tips & Tricks
- Make this recipe into chocolate zucchini muffins: use a hinged scoop or spoon and divide the batter into a lined muffin tin filling 3/4 of the way. Bake for 18-22 minutes.
- Storing: store in an airtight container at room temperature for up to 5 days.
- Freezing: freeze bread in individual slices in airtight containers or zip top bags for up to 3 months. Bring to room temperature before eating or reheating.
- Reheating: reheat in the microwave in short 30 second bursts until desired temperature.
Chocolate Olive Oil Zucchini Bread Recipe
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Ingredients
- 2 large eggs
- ⅓ cup honey
- ½ cup olive oil
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 ⅔ cups all-purpose flour, unbleached
- ⅓ cup unsweetened cocoa powder, Dutch process or standard cocoa powder
- 1 tsp kosher salt
- 1 tsp ground cinnamon, optional
- 1 tsp instant coffee powder, optional
- 1 tsp baking soda
- ½ tsp baking powder
- 2 cups zucchini, unpeeled, shredded, and gently squeezed
- 1 cup semi-sweet chocolate chips, optional
Instructions
- Preheat oven to 350º F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. Set aside.
- In a large bowl or bowl of a stand mixer, beat the 2 large eggs, 1/3 cup honey, 1/2 cup olive oil, 1/2 cup brown sugar, and 1 tsp vanilla until smooth.
- In a medium bowl, add 1 2/3 cups all purpose flour, 1/3 cup cocoa powder, 1 tsp salt, 1 tsp ground cinnamon, 1 tsp instant coffee, 1 tsp baking soda, 1/2 tsp baking powder and stir to combine. Add the dry ingredients to the egg mixture and mix just until combined.
- Stir in 2 cups zucchini and 1 cup chocolate chips until just combined. Pour into the prepared pan.
- Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool for 10-15 minutes before turning out onto a wire rack to cool completely.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!
Thanks, been looking for a good bread recipe!
You’re welcome, hope you enjoy it. It didn’t last long around here…kids gobbled it right up!