Got giant zucchini? Whew! I have them coming out my ears! I left for just four days, and when I returned, I was informed my Mr. V. that I had better hustle my tush out to the garden. Oh. My. Gosh! Talk about loads of zucchini! Giants! Has this ever happened to you?

I don't bake very often, but when I do, I tend to make a lot. And having many giant zucchini is perfect for that! I used two large zucchinis for this recipe. One was about 12 inches long by 3 inches in diameter! The other was a bit smaller, but still very big. After shredding them, I ended up with 6 cups of zucchini! So, I adjusted my recipe to work.

If you're like me, you love chocolate! Since I rarely make sweet treats, and I happen to love chocolate, I decided to combine some chocolate with my zucchini recipe! Here's how it went:

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Got too much zucchini? Make zucchini bread! Here's a recipe for my chocolate zucchini bread that is AMAZING! It's also easy. Delicious, healthy recipe for chocolate zucchini bread!

How to Make Chocolate Zucchini Bread

Ingredients You'll Need for the Zucchini Bread:

6 large Eggs (Since my hens lay all the sizes, I definitely used the larger ones for this bread)
1 1/2 cup Honey (I always use local, raw, unfiltered)
1 1/2 cup Coconut Oil (TIP: Warm it to liquid first)
1 cup Sugar
3 Tbsp. Vanilla (Here's how to make your own vanilla extract)
1 Tbsp. Salt
1 Tbsp. Baking Soda
1 Tbsp. Baking Powder
1 1/4 cup Baking Cocoa Powder (I like this Dutch Processed brand)
5 cups Flour
6 cups Shredded Zucchini, pressed a bit so it's not too watery--I have this food processor.
1 cup Walnut pieces (optional)

You could also add other things, like chocolate chips (I didn't have these, and for me, they are too sweet), raisins, other dried fruit.

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Directions for Making Your Chocolate Zucchini Bread:

**Heat your oven to 350 degrees. Get your bread pans ready. For this batch, you'll need three bread pans: 8 1/2 x 4 1/2 or 9 x 5. Prep them by coating the inside with cooking oil.

***I'll be honest. I probably would have used the three, plus a smaller bread pan--3 x 5 ish--because my bread overflowed the tops of two of the pans. I obviously had too much batter for my pans. Live and learn!

Step 1)

Mix up the Eggs, Honey, Coconut Oil, Vanilla, and Sugar. Set aside. I did this by hand, but it would have been easier with a mixer.

Shredded zucchini. Usually I shred things with a hand shredder, but for big jobs like this, I love my Hamilton Beach Food Processor. I've had it for 20 years!

Step 2)

Mix up the dry ingredients: Salt, Baking Powder & Soda, Cocoa, Flour.

Step 3)

Combine the wet and dry ingredients, give a good little mix.

Step 4)

Add the Zucchini and mix really well.

Getting the wet ingredients, the dry ingredients, and the zucchini all mixed up---

Step 5)

Add any extras you want.

Step 6)

Pour into your bread pans. It's best to leave about an inch of head space at the top. I had too much batter and overfilled mine....So I got to clean up a mess in my oven! Next time I'll line the lower rack with tin foil, or be smarter about filling them not so full!

Into the loaf pans! I had these filled too full, and next time, I'll either use another regular loaf pan and make smaller loaves, or just use a mini loaf pan to take care of the extra batter and just get it out of the oven earlier.

Step 7)

Bake for 60 to 70 minutes. They shouldn't feel squishy, but you don't want them rock hard either. A nice in between!

Step 8)

Remove from the oven. Let cool in the pan for about an hour or two.

Step 9)

Tip them out of the bread pans. Enjoy!

Isn't that beautiful? Do you pick at your finished loaves like I do? Oh. My. Gosh. It's a miracle if my tops survive! lol

What to Do With Too Much Bread?

Three loaves of zucchini bread is a LOT for Mr. V. and I to chow down on all at once. So, if I don't give a loaf away, I'll cut them in half and freeze them.

The reason I cut them in half is because for just the two of us, a half loaf of zucchini bread is a reasonable amount to eat in a day or two. I say, "reasonable" because Mr. V. has been known to eat an entire loaf at once. Cutting the loaves in half & freezing slows the man down!

Final Thoughts on My Chocolate Zucchini Bread

My recipe above was inspired by Nancy on the Homefront. And since I am notoriously horrible at following recipes and making substitutions for things I don't have on hand, and often not even measuring exactly, I wrote out my recipe and adjustments above perfectly this time around because I KNEW it was going to be a success!

Do you know what I'd probably add next time? Some Cayenne pepper---probably a tablespoon for this much bread batter. I came across a cookie recipe that had chocolate and cayenne and it sounded delicious! I might just try that next time.

If you make this, let me know how it goes for you! Please leave comments in the comments section.

Incredible Chocolate Zucchini Bread Recipe (Easy, Healthy, Delicious!)