Chocolate Zucchini Bread


Chocolate Zucchini Bread

Chocolate Zucchini Bread is a quick bread chock full of grated zucchini, cocoa, mini chocolate chips and sour cream. As a vegetable, zucchini is probably most often served in savory dishes but Chocolate Zucchini Bread fits into the “sweet” category, in fact it’s almost cakelike! What a way to eat your vegetables!

Versatile Zucchini

Zucchini is a summer squash that can grow very large in size. In fact, the longest zucchini (thus far) was grown in Canada in August 2014 and measured a full 8 feet 3 inches long! WOW! We’ve had some large zucchini in our backyard garden but nothing approaching 8 feet long!

Zucchini is called zucchini is the United States, Australia and Germany. In France, Great Britain, Ireland and New Zealand zucchini is called courgette. Zucchini had its origin in the Americans but many varieties of squash typically called zucchini were developed in Italy, after being introduced from the Americas.

Zucchini is easy to cultivate in temperate climates and has a reputation among home gardeners for overwhelming production. I can personally attest to that as zucchini seems to produce such abundance that you have to give some away to stay ahead of it! Fortunately squash and zucchini freeze well for future use. (See my post on How to Freeze Squash by clicking here.)

Many cultures like, use and prepare zucchini in different ways. Pancakes, quick breads, cookies, soups and stews may contain zucchini. Zucchini can be stuffed and baked. Zucchini may be battered and fried. Some cultures even eat the flowers from squash and zucchini by dipping them first in a light batter and then frying them.

Recipe for Chocolate Zucchini Bread

Chocolate Zucchini Bread
Yields 2
A quick bread made with cocoa, grated zucchini and mini chocolate chips! Great with a smear of cream cheese or just plain!
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  1. 2 cups all-purpose flour
  2. 2 teaspoons cinnamon
  3. 1/2 teaspoon salt
  4. 1 1/2 teaspoons baking soda
  5. 6 tablespoons cocoa powder
  6. 1/2 cup vegetable oil
  7. 1 cup granulated sugar
  8. 1/4 cup brown sugar
  9. 3 eggs
  10. 2 teaspoons vanilla
  11. 1/2 cup sour cream
  12. 3 cups grated zucchini
  13. 3/4 cup mini chocolate chips
  1. 2 tablespoons brown sugar
  2. 2 tablespoons granulated sugar
  3. 1/2 teaspoon cinnamon
  1. Preheat oven to 350 degrees F. Spray two loaf pans (8" or 9") with cooking spray or butter and flour each pan and set aside.
  2. Mix the topping ingredients in a small bowl and set aside.
  3. Measure flour, cinnamon, baking soda, salt, and cocoa powder in a bowl and stir to combine. Set aside.
  4. In a mixer bowl, combine oil, sugars, and eggs and mix until slightly fluffy, about 2 minutes.
  5. Add vanilla and sour cream and mix until combined.
  6. Add the grated zucchini and mix until combined.
  7. Toss the mini chocolate chips into the flour mixture, then add the flour mixture to the mixer bowl and mix until just combined.
  8. Divide the batter between two pans, and sprinkle topping over each.
  9. Bake at 350 degrees F. for 50-60 minutes until a toothpick inserted comes out clean.
  10. Cool pans on wire rack for 10 minutes then remove from pans.
  1. Chocolate Zucchini Bread is delicious warm or cold. Try it with a little cream cheese!

Silver Foodie Recipes Featuring Zucchini

There seems to be an infinite number of ways to prepare zucchini which is great since they produce so prolifically! I even have a separate folder in my file cabinet for zucchini because I have so many zucchini recipes that I’ve pulled out of magazines or printed off the computer. Last summer I posted several zucchini or squash recipes that you might like to see – they’re listed below. (There seems to be a problem linking these recipes so if the link doesn’t work please go to Recipes and look up the recipe you’d like to see.)

Zucchini Pilaf Casserole

Zucchini Cookies

Zucchini Tomato Parmesan

Tomato Squash Feta Gratin

5-A-Day Squash Casserole

Three Sisters Vegetable Soup

Potato Zucchini Soup with Crispy Chickpeas

Chunky Vegetable Chili

Tasty Tip: Make quick work of shredding zucchini by doing it in a food processor using the metal blade!

Prepare some summer squash or zucchini soon to delight your family and friends!

What is your favorite zucchini recipe?

Remember to Savor the Flavor of summer’s fresh produce!


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How to Make Chocolate Ricotta Muffins

Chocolate Ricotta Muffins

I had some ricotta cheese left over (from making another recipe) that I wanted to use up when I found this recipe for Chocolate Ricotta Muffins. I baked some this afternoon and they have a delightful chocolate flavor from both the cocoa and chocolate chips in the batter.


Ricotta is an Italian whey cheese made from sheep, cow or goat milk whey left over from the production of cheese. Production of ricotta dates back to the Bronze Age on the Italian peninsula. Ricotta is the component of many Italian desserts, such as cheesecake and cannoli – both favorites of mine! But ricotta is also right at home as a component of savory dishes as well and can be found in pasta, calzone, lasagna, ravioli, ziti and so on.

One of my favorite pancake recipes is made with ricotta cheese, resulting in light and fluffy pancakes. For the recipe, click here for Ricotta Pancakes.  Two savory recipes I’ve featured are Spinach Ricotta Pie and Pesto and Cheese Stuffed Shells. There’s no doubt that ricotta makes anything taste richer!

The Recipe for Chocolate Ricotta Muffins

The method for preparing Chocolate Ricotta Muffins is the traditional muffin way of mixing dry ingredients in one bowl and mixing wet ingredients in another bowl, then combining the two – usually adding the wet ingredients to the dry ones. Preparing this recipe does not require a mixer.

Dry Ingredients and Wet Ingredients

Dry and Wet Ingredients Combined

The batter is portioned into muffin tins, filling the tins up to the top. (If there is batter left over, use additional muffins tins in which to bake them.) The Chocolate Ricotta Muffins bake for 20-25 minutes at 350°F.

Portion Batter into Muffin Tins

Here’s the printable version of the recipe for Chocolate Ricotta Muffins:

Chocolate Ricotta Muffins
Yields 12
A chocolatey muffin enhanced with the richness of ricotta cheese.
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Prep Time
10 min
Prep Time
10 min
  1. 2 1/3 cup All-Purpose Flour
  2. 3/4 teaspoon Salt
  3. 2 teaspoons Baking Powder
  4. 6 tablespoons Unsweetened Cocoa
  5. 1 cup Sugar
  6. 1 cup Semisweet Chocolate Chips
  7. 1 cup Ricotta Cheese
  8. 2 large Eggs
  9. 1 1/3 cups Milk
  10. 1 tablespoon Vanilla Extract
  11. 4 tablespoons (1/2 stick) Unsalted Butter, Melted
  12. 1 teaspoon Cinnamon
  1. Preheat oven to 350 degrees F. Lightly spray 12 standard muffin cups with nonstick spray.
  2. Combine the flour, salt, baking powder, cocoa, sugar and chocolate chips in a medium-sized bowl.
  3. Place the ricotta in a second medium-sized bowl, and add the eggs one at a time, beating well with a medium-sized whisk after each addition.
  4. Add the milk and the vanilla, and whisk until thoroughly blended.
  5. Pour the ricotta mixture, along with the melted butter, into the dry ingredients.
  6. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
  7. Spoon the batter into prepared muffin cups, filling up to the tops.
  8. Bake in the middle of the oven for 20-25 minutes or until lightly browned on top and a toothpick inserted into the center comes out clean.
  9. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool.
Adapted from Sunlight Cafe
Adapted from Sunlight Cafe
Flavor intensifiers in this recipe are vanilla, cinnamon, chocolate chips, cocoa and ricotta.

Chocolate Ricotta Muffins are tasty any time of day – breakfast, brunch, lunchbox or snack! Try them soon and make somebody happy! They would also be excellent for Valentine’s Day!

Remember to Savor the Flavor!


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Holiday Chocolate Chip Oatmeal Cookies

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