Chocolate Lime Zucchini Bread

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It’s STILL zucchini season here. I mean, will the zucchini plants ever stop producing? Seems like the answer should be no, but we all know that in a few short weeks we’ll be reminiscing about the fresh veggies from mid to late summer – and, it seems, early fall.


After I scored the last bagful of zucchini from my parents’ farm, I decided to save the zucchini by freezing it, rather than bake it all into loaves and muffins. It was really easy too – no blanching involved! I simply peeled and shredded the zucchini, and then froze it in 2-cup batches (as flat as possible). Boo-yah!


Shredded zucchini thaws quickly, especially if you run it under warm water, and 2-cup portions are perfect for using in my zucchini bread recipe. This time, however, I decided to make zucchini bread with a twist…


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Chocolate Lime Zucchini Bread
Prep time
Cook time
Total time
A twist on your standard zucchini bread - the chocolate makes it more of a dessert!
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3 eggs, beaten
  • 1 cup granulated sugar
  • 1 cup canola oil
  • 1 tablespoon pure vanilla extract
  • 3 limes, zested and juiced
  • 1 cup dark chocolate chips
  1. Preheat the oven to 325°F.
  2. Coat two large loaf pans with non-stick spray.
  3. Use a whisk to combine the flour, baking soda, baking powder and salt in a large mixing bowl, leaving a well in the center.
  4. In a separate mixing bowl, use a hand-held electric mixer to beat the eggs and oil together until they turn creamy. Add the sugar, lime juice, lime zest and vanilla, and continue beating for another 2 minutes.
  5. Add the wet mixture to the dry ingredients and continue beating until they're just combined (the mixture will be thick!).
  6. Add the zucchini to the batter, and using the mixer on low, gently incorporate the two. The moisture from the zucchini should loosen up the batter.
  7. Mix in the chocolate chips, and then pour the batter into the prepared loaf pans.
  8. Bake for about 45 minutes, or until the chocolate lime zucchini bread loaves are golden and the top bounces back when you press gently.
  9. Let the loaves cool for about 15 minutes in the pan, and then remove them to continue cooling on a rack.
  10. If you plan on freezing these, let them cool completely and then wrap them tightly in plastic wrap, follow by a zip-top freezer bag.

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