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Chocolate Chocolate Chip Olive Oil Zucchini Bread

Updated On: May 20, 2024

Chocolate Chocolate Chip Olive Oil Zucchini Bread sounds like a mouthful, but really it’s just a super chocolatey zucchini bread that is tender and moist from the addition of olive oil. This recipe uses up some of summers zucchini bounty and is decadent and easy to make.

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

No butter version of chocolate zucchini bread with the addition of heart-healthy olive oil.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 10 Servings

Ingredients
  

  • 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

Instructions
 

  • 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

Calories: 364kcalCarbohydrates: 50gProtein: 4gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.004gCholesterol: 37mgSodium: 329mgPotassium: 221mgFiber: 2gSugar: 31gVitamin A: 104IUVitamin C: 4mgCalcium: 51mgIron: 2mg
Tried this recipe? I’d love to see what you made!
Mention @farmgirlgourmet or tag #farmgirlgourmet !

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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.

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  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
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