Perky Chocolate Zucchini Bread

This image courtesy of Joseph DeLeo

No energy? Perk up your morning with chocolate and coffee for an extra jolt. I add chocolate chips—more chocolate, the better—after all, it’s for energy.

NotesSpicy Advice:

Brewed strong coffee may be substituted for milk, if you don’t have instant dark roast.

Makes16 slices

Cooking Methodbaking



Total Timeunder 2 hours

Recipe Coursedessert, snack

Mealbreakfast, tea

Taste and Texturechocolatey, sweet

Type of Dishbread, quickbreads


  • 1½ cups all purpose flour
  • ¼ cup cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup light brown sugar
  • 2 eggs
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant dark roast or espresso coffee dissolved in 1 teaspoon warm water
  • ¼ cup skim milk
  • 1½ cups shredded zucchini
  • ½ cup chopped pecans or walnuts
  • 1/3 cup semi-sweet chocolate chips, optional


  1. Preheat oven 350°F. Coat 9 × 5 × 3-inch nonstick loaf pan with nonstick cooking spray.

  2. In bowl, combine flour, cocoa, baking soda, baking powder, and cinnamon: set aside,

  3. In medium bowl, mix brown sugar, eggs, oil, vanilla and coffee until well blended.

  4. Add dry ingredients alternately with the milk and stir until just moistened. Stir in remaining ingredients, Transfer batter into prepared pan,

  5. Bake 40-50 minutes. Don’t overbake as cooks more when cooling.


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