Chocolate Zucchini Bread

August 16, 2013 | | Blogs | Breads | Cooking with Pia | Food | Recipes

Chocolate Zucchini Bread

Recipe submitted by: Pia Wiesen




  • 1 1/2 cups (360 ml) shredded raw zucchini (courgette) (about 1/2 pound or 225 grams)
  • 1 cup (130 grams) all-purpose flour
  • 1/2 cup (45 grams) unsweetened natural cocoa powder, sifted
  • 1 pinch of salt
  • 1/4 teaspoon ground cinnamon (optional)
  • 3/4 cup (180 ml) semi sweet or bittersweet chocolate chips
  • 2 large eggs
  • 1/2 cup (120 ml) vegetable oil
  • 1 cup maple syrup
  • 1 teaspoon pure vanilla extract


  1. Mix all the ingredients together and pour in a loaf pan and bake at 350 for about 45 minutes.
  2. To find out if it is done, stick a toothpick in, cake is done, when it comes out clean.
  3. This is yummy even for breakfast. You also can pour the batter in muffin tins.

About the Author More by Pia Wiesen

In her book, Journey to the Three Little Lands, Pia shares how simple old country cooking can be. Learn her techniques and make cooking delicious meals simple!

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