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Chocolate Zucchini Olive Oil Bread

This moist dense bread/cake can be made with one bowl and ready in 30 minutes. Quick and unique, perfect for a summer dessert.

Course Dessert
Cuisine California Greek
Author Mary Papoulias-Platis


  • 3 cups grated zucchini
  • 2 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/3 cup extra virgin olive oil
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream
  • 1/2 to 1 cup cacoa nibs or chocolate chips


  1. Preheat oven to 350 degrees. Grease and flour two loaf pans, or a 9x12 pan, or a bundt pan.

  2. Use a hand-grater or food processor and grate the zucchini. Pack the zucchini in your measuring cup.

  3. Measure and sift together the dry ingredients, flour,cocoa, baking soda, cinnamon and salt in a large bowl. Set aside.

  4. Using a hand mixer or hand blender beat together the sugar, oil, eggs, and vanilla until well blended.

  5. Add the sour cream and mix until fully incorporated. Then add the dry ingredients and mix until combined. Add the zucchini, nibs or chips and fold in gently.

  6. Spoon the mixture into the pans.

    Bake for 45- 55 minutes, which will vary according to the pan of choice. Test with a toothpick until it comes out clean.

  7. Cool on a wire rack for 10 minutes, then remove from pan and set on a wire rack to cool.