Chocolate Olive Oil Zucchini Bread Recipe

5 from 1 vote

Chocolate Olive Oil Zucchini Bread Recipe

This Chocolate Olive Oil Zucchini Bread is super chocolatey zucchini bread that is tender and moist from the addition of olive oil. This recipe uses up some of the extra zucchini from summer's bounty and is decadent and easy to make.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Baked Goods, Bread, Breakfast

Cuisine: All Cuisines, American

Keyword: brunch recipes, chocolate recipes

Servings: Servings

Calories: 365kcal

Author: Heather

Equipment

1 9x5x3 Loaf Pan

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

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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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