Rating: 0.00

Chocolate Chocolate Chip Olive Oil Zucchini Bread

Updated On: Oct 10, 2023
Chocolate Chocolate Chip Olive Oil Zucchini Bread

If you follow me on Facebook, then you probably saw my question last week about what to do with a giant zucchini-gift from the neighbor.  Yes, I grow a huge garden with lots of variety but one thing I don’t grow…zucchini.
I was forced to eat it as a kid (along with crook neck yellow squash) and have never been able to eat it ever since.  I’m so anti-zucc that I even ask what the “vegetable medley” is when dining out and if the word “zucccccc” crosses the lips of the server, I’M OUT.  But wait, there’s more.  🙂  The caveat to my zucc aversion is in how it’s prepared.  Bread?  Sign a sister up!!  Zucchini bread rocks my world.  Right up there with Bourbon, ok nevermind, not that high on the list, but close.  This chocolate induced olive oil laden deliciousness is super easy to make and uses up some of the zucchini bounty.  Give it a shot.

p.s. I named it in ode to my friend Irvin over at www.eatthelove.com.  He’s the master of descriptive recipes and he’s a totally awesome baker and great friend.  Go check out his delicious section of the foodie blogosphere.

Chocolate Chocolate Chip Olive Oil Zucchini Bread

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 10 Servings
Calories per Serving: 364 kcal
Print Pin Save


  • 2 large eggs
  • cup honey
  • ½ cup olive oil
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon instant coffee powder optional
  • cup cocoa Dutch process
  • 1 ⅔ cups all-purpose flour unbleached
  • 2 cups zucchini unpeeled, shredded, and gently pressed
  • 1 cup chocolate chips


  • Preheat oven to 350 degrees F. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan. Set aside.
  • In the bowl of a mixer, beat the eggs, honey, olive oil, sugar and vanilla until smooth.
  • Add the salt, baking soda, baking powder, coffee powder, cocoa, and flour to the egg mixture until well 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.

Nutrition Information:

Calories: 364kcal | Carbohydrates: 50g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.004g | Cholesterol: 37mg | Sodium: 329mg | Potassium: 221mg | Fiber: 2g | Sugar: 31g | Vitamin A: 104IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Leave a comment below and share a photo on Instagram!

Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Join the Conversation

  1. Pingback: Our Favorite Cookbooks Giveaway - Farmgirl Gourmet
  2. Pingback: keeping old things near |
  3. Therese Haworth says:

    Thanks, been looking for a good bread recipe!

    1. FarmgirlGourmet Author says:

      You’re welcome, hope you enjoy it. It didn’t last long around here…kids gobbled it right up!

  4. Pingback: Farmgirl Gourmet Zucchini Chocolate Chip Cookies - Farmgirl Gourmet
Made with in Vancouver, WA. All rights reserved.