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You Got Zucchini In My Chocolate!

  • Writer: Ryan Smith, Jr.
    Ryan Smith, Jr.
  • Apr 23, 2020
  • 2 min read

How I used leftover zucchini to make myself a little treat.


I'm not going to bore you with my life story, I had some left over zucchini from a pasta dish I made for dinner. I remembered hearing about zucchini bread on a TV show I was watching (One of the characters used it to calm people down) and decided to put it to use with the huge stock of baking ingredients that I had inadvertedly stockpiled during this quarantine. So, I made Chocolate Zucchini Bread to make myself a sweet treat while keeping myself distracted and busy. So on to the recipe:


Dry Ingredients:


1.5 cups All Purpose Flour

1/2 tsp Salt

1/2 tsp Baking powder

1/2 tsp Baking Soda

1 tsp Cinnamon

2 tsp Ground Espresso

1.5 oz Chocolate Pudding Mix


Wet Ingredients:


1/4 cup Coconut Oil*

1/4 cup Canola Oil

1/2 cup White Sugar

1/2 cup Brown Sugar

2 ea Eggs, Room Temperature

2 tsp Vanilla Extract


Fold In Ingredients:


1 cup Zucchini, Grated

2/3 cup Pecans, Chopped, plus a little extra to top with

1/2 cup Dark Chocolate Chips, plus a little extra to top with


  • *Note: If you don't have coconut oil you can use 1/2 of any neutral cooking oil you have. You can also infuse the oil if you like by simmering it very low with various whole spices such as cinnamon sticks, anise etc. based on your preference. It'll add a nice little echo of flavor and aroma.


  1. Grease and flour a 9 X 5 in Loaf Pan. Set aside.

  2. Heat oven to 325 degrees.

  3. In a bowl, sift together dry ingredients (Flour, Salt, Baking Powder, Baking Soda, Cinnamon, Espresso and Pudding Mix) or just mix them if you don't have a sifter, breaking up any large chunks of flour or baking soda with your fingers.

  4. Set dry ingredients aside for now.

  5. In a separate large bowl, cream together the oil and sugar until smooth.

  6. Add in vanilla extract and eggs, one at a time, mixing until smooth.

  7. Add half of the dry ingredient mixture and blend well. Add second half and mix until smooth.

  8. Fold zucchini, pecans and chocolate chips into the batter with a rubber spatula.

  9. Scrape batter into the greased and floured loaf pan. Top with extra pecans and chocolate chips.

  10. Bake in 325 degree oven for 50 to 60 mins.

  11. Stick a toothpick into the middle of the bread. If the toothpick comes out dry, then it is ready.

  12. Allow to cool and serve with your favorite compound butter for a little extra flavor.


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