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chocolate zucchini bread

Let's face it. Zucchini is not high on any kids favorite list! No matter how you slice or dice it, zucchini never elicits a second helping request.

There is one way we have found to disguise it, and that is in chocolate zucchini bread.


Our home grown recipe is light and super chocolatey. It is the best (and sneakiest) way to get your kids to eat this nutrient loaded vegetable.

How to Chocolate Zucchini Bread


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What you are creating:

A chocolately and moist zucchini bread that will have your kids asking for a second slice.


  • 1/4 cup oil

  • 1/2 cup softened butter

  • 1/3 cup white sugar

  • 1 1/3 cups brown sugar

  • 2/3 cup Hershey's Special Dark 100% Cacao Cocoa Powder

  • 2 eggs

  • 1 tablespoon Madagascar Vanilla Bean Paste

  • 3/4 cup milk

  • 2 1/2 cups unbleached flour

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 1 1/4 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 2 cups grated zucchini

  • Optional: 1/8 teaspoon ground cayenne pepper

Makes approximately 2 loaves

Chocolate Zucchini Bread.png


  1. Preheat oven to 350 degrees.

  2. Add first seven ingredients to a mixing bowl and beat until fluffy.

  3. Shift together the dry ingredients. If you like a little bit of heat with your chocolate, add the ground cayenne pepper.

  4.  Add the dry ingredients, alternating them with the milk into the creamed ingredients. Scrape down the sides of the bowl and mix on medium speed until blended.

  5. Fold in the two cups of zucchini. Pour into two greased and floured loaf pans. Bake at 350 degrees for 20 minutes. Turn oven down to 325 degrees and bake for about 15 minutes. Test the top of the loaf to ensure it’s done.

  6. Serve warm to your veggie haters. Don't hide your smirk when they ask for a second slice of this intensely chocolate dessert.