This chocolate zucchini bread is adorned with melted chocolate pieces and zucchini shreds, making it more appealing to consume veggies. Try it for breakfast, a snack in the afternoon, or dessert! Jessica’s salesman is very charming.


2 cups shredded, peeled zucchini

12 cup all-purpose flour

a third cup unsweetened cocoa powder

1/2 teaspoon baking soda

12 teaspoon baking powder

1/2 teaspoon salt

2 large, lightly beaten eggs

a third of a cup of brown sugar

1/2 cup melted and slightly cooled unsalted butter

2 tablespoons Vegetable Oil

1 tablespoon vanilla extract

Chopped 8 oz. High-Quality Dark Chocolate


Preheat the oven to 350 degrees Fahrenheit. Coat a 9×5-inch loaf pan with nonstick cooking spray.

Place the zucchini in a dry dishtowel. Squeeze it a few times to remove some (but not all) of the water. Set aside the zucchini.

In a small mixing bowl, combine the flour, cocoa, baking soda, powder, and salt.

Whisk together the eggs and brown sugar in a large mixing basin until creamy. Combine the melted butter, oil, and vanilla extract in a mixing bowl. Stir in the dry ingredients with a big spatula until barely mixed. Stir in the shredded zucchini until equally distributed, followed by the chocolate pieces. Pour the batter into the loaf pan that has been oiled.

55–60 minutes, or until a toothpick inserted into the middle comes out clean. Allow the loaf to cool for 15 minutes before turning it out onto a cooling rack or a piece of parchment paper. Before slicing, let it cool fully.

I have a method to make us all look forward to eating our veggies

Place them on the cake.

Yes, indeed. Obviously. Who doesn’t want a little greenery in their chocolate? Can we refer to zucchini as “greenery”? I’m not certain. That word, I believe, is designated for items like lettuce and kale. But, because zucchini is green, let’s go with it.

Until recently, there were only two ways I ate zucchini. The first is, of course, fried. With the generous helping of Parmesan and marinara. When I was a child, my mom used to prepare her own handmade version using homegrown zucchini, and one bite throws me into a spiral of nostalgia. It reminds me of long, hot summer days spent outdoors with my pals until it was completely dark, and eating snacks for supper around 10 p.m. It seemed like every night was a weekend!

The other method you’ll find me eating this green squash is in cake or bread, typically the more traditional spiced kind.

This year, I took a risk and shaved zucchini into ribbons, which I used to make a salad with sweet corn, feta, and a lemony vinaigrette. It was delicious, and I’m fairly sure it means I’m a zucchini convert now! I’m a true zucchini convert. I’m not a phony who just eats zucchini in a cake.


Zucchini in cake is still a favorite. High! Extremely high. So high, in fact, that I’ve baked this tiny chocolate chunk loaf about 10 times in the last few months because we can’t get enough of it.

This is an excellent example of a breakfast cake. Because it’s a loaf, it’s not actually cake. So it’s more of a snack, isn’t it? Let’s call it what it is. Even though we are all aware that this is cake. Cake disguised as a snack. And since it contains a nutritious vegetable, we may call it breakfast as well. You can eat it warm with coffee, toast it for a crunch, or spread it with crunchy almond butter (it’s delicious).


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