You may have heard me talk about my recipe search for “the one.” What’s the one? It’s the recipe. The one that trumps all the others you’ve tried for that particular thing and ends your search to find the best. It’s the one that you make over and over again until the page in the recipe book gets ingrained in your head. I have a huge list of things I’m still on a quest for and others that have happily settled in their spots as “the one” in my book. That’s not to say that everything that is perfection to me is going to be perfection to anyone else, so I’ll never say something is the best, but it might be the best for me.

This recipe turns out bread so light and moist and chocolatey that it’s pretty much cake in a loaf pan. But calling it bread and putting a vegetable in it makes it sound hip and healthy and appropriate for things other than dessert. But just so you know, you could totally eat this for dessert. With ice cream πŸ™‚ If fact I made a cake out of it, here.  This is the one! Go eat your veggies, kids!



the best chocolate zucchini bread recipe There’s no surprises here, you’ll mix up some dry ingredients, and I include a little cinnamon in there with the cocoa.  It doesn’t make it taste cinnamon-y, it just adds a great depth of flavor and enhances the cocoa.

the best chocolate zucchini bread recipeI also use sour cream to make it super moist but keeping it tender.  If you’re ever making this and find yourself out of sour cream, you can sub Greek yogurt (or even regular yogurt).

the best chocolate zucchini bread recipeAnd of course the zucchini.  I made this several times in a row just to see how much I could push the quantity of zucchini.  I included as much as I could while still keeping it awesome.  I will say that zucchini sometimes has different levels of moisture.  Some are really “wet” and others on the dry side, which is why sometimes you can make recipes like this and have them turn out a little different each time.  If I notice my zucchini looks a little water-logged, I just place the grated pieces in a strainer while I prep the recipe and press out a little water.  But usually I just grate and toss right in. 

the best chocolate zucchini bread recipeYou’ll bake it for 50-60 minutes, but I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.  One of the best parts about this recipe is that I sprinkle on a little sugar mixture before baking that creates a crackly crust that’s SO good.

the best chocolate zucchini bread recipe

You’ll want to pick it off, guaranteed.

the best chocolate zucchini bread recipe

When it’s done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.

Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm (but not hot, or it will fall apart.)  And slathered with butter. When you call it a quick “bread” it’s okay to slather it in butter, when it reality it’s like slathering a piece of really good chocolate cake in butter. Just do it. It’s bread. And vegetables.

the best chocolate zucchini bread recipe

And the best part is that this recipe makes two loaves of bread so you can give one away (or not, I won’t judge). A great way to package breads like this is just to wrap a piece of parchment around the middle and tie with a ribbon. So much cuter than shrink-wrapping the stuff in plastic, don’t you think?

the best chocolate zucchini bread recipe
Hopefully some of you still have zucchini coming out of your ears so you can give this a shot. And if you didn’t grow your own zucchini, this is totally worth buying some for!

the best chocolate zucchini bread recipe

It makes fantastic muffins as well. I used papers in the muffin tin and cooked them at the same temp. Set your timer for 10-12 minutes and then keep an eye on them (cuz I can’t remember exactly how long they took!) I made 12 large muffins, 12 mini muffins, and one small loaf- so you definitely get a bunch!

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Chocolate Zucchini Bread

  • Author: Our Best Bites
  • Yield: 2 1x


Our favorite zucchini bread recipe, perfect for – let’s face it – all day snacking. And all 3 meals. (Hey, there’s zucchini in it, so it counts!)


  • 3 C grated zucchini
  • 2 C flour
  • 2 t cinnamon
  • 1/2 t salt
  • 1 1/2 t baking soda
  • 6 T unsweetened cocoa powder
  • 1/2 C canola oil
  • 1 C sugar
  • 1/4 C brown sugar
  • 3 eggs
  • 2 t vanilla
  • 1/2 C sour cream
  • 3/4 C mini chocolate chips
  • optional: zest from one orange


  • 2 T brown sugar
  • 2 T white sugar
  • 1/2 t cinnamon


  1. Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. Set shredded zucchini in a fine mesh strainer over a bowl and set aside. Mix topping ingredients in a small bowl and set aside. Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.
  2. With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes. Add vanilla and sour cream and mix until combined.
  3. Gently press down on zucchini in strainer and discard any excess liquid. Add zucchini to batter (and zest if you’re using).
  4. Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) Add the remaining flour mixture to the batter and stir just until combined.
  5. Divide the batter between the two pans, and sprinkle topping over each.
  6. Bake in your preheated 350 degree oven for 50-60 minutes.
  7. Let it cool on a rack for 5-10 minutes, then remove from pans.


Great tips

  • After greasing pans, wipe 1″ edge clean with a paper towel all along the top of the pan. This will prevent the batter from “slipping down”, and give you a perfectly crowned loaf every time.
  • When baking, put loaf pans on cookie sheets for easy moving.
  • To test for doneness, insert toothpick and ensure it comes out clean. If it comes out goopey and covered in batter, continue baking for another 5 – 10 minutes.


  1. This is a wonderful recipe! I love the chocolate and the chocolate chips!

    I posted a zucchini bread recipe yesterday with Nutella swirled on top. It turned out really nice.

    I still have a ton of zucchini! I'll have to try your recipe next!

  2. I've never made zucchini bread, mainly b/c until last year sometime, I never really liked zucchini. Then I was forced to do something with it in one of my classes at culinary school and wow. It is now one of my favs.
    This bread would be a great addition to my collection of zucchini filled recipes. Thanks for sharing!

  3. This bread looks beautiful and so good! What size loaf pans did you use…8 inch? Just want to make sure I bake it for the right amount of time in the right sized pan!

  4. Aubri that's a good question. I need to add that info in my post! I actually used 2 different sized pans. This recipe should give you 2 very full 8" pans (like the disposable type pictured). I used one 8" to give away, and one 9". The batter actually split perfectly that way. The 8" pan was done in about 55 minutes and the larger pan took just a few minutes longer. So I'd still keep an eye on it after about 45 minutes. This would also make fantastic cupcakes or muffins!

  5. Well thank you for doing all the research and then creating "the one"!! We love zucchini bread (haven't made any yet this summer) but have never tried CHOCOLATE zucchini bread… Yum! Can't wait to give this one a try and thanks for the tip – I hate that little rim on quick breads.
    Oh, and I love your loaf-to-give-away… how cute!
    – Jennifer

  6. ooh, Jana- orange! Why didn't I think of that? I love chocolate and orange and orange and cinnamon so I'm pretty sure that would be a match made in heaven. I'm not a fan of orange extract, but I'd definitely throw in some zest. I'm going to try it next time I make it- thanks for the idea!

  7. The One is a lot to live up to. It does look perfect. I think I'll go bake this right now! Love the tips on chopping up regular chips and also removing the grease on the top of the pan!

  8. Um, ya. This is definitly a breakfast must as well as a dessert. So delicious! Love the topping and the awesome tip, thanks!

  9. I've got a few zucchini in my fridge from our CSA and have been wanting to make zucchini bread. I was having trouble picking a recipe to use, but I think I will try yours, since it is "the one" after all!

  10. You sound just like me! I am alway looking for THE ONE. πŸ™‚ This looks so incredibly moist, I bet it was awesome. Will bookmark to try later πŸ™‚ I still have some zucchini bread sitting here that I made yesterday, not chocolate, just regular, but man it was good! As of right now it's MY one. πŸ˜‰

  11. Gotta love a bread recipe that makes two loaves. I made banana bread the other night and my two-year-old and I ate the entire loaf in a 12 hour period.

  12. This looks wonderful! What I like is that there's not a ton of oil in the recipe, like some I've seen for banana bread for example.
    If I had sour cream in the house, I'd be making this right now! I still have a lot of zucchini from my garden…hmmm…maybe tomorrow…

  13. You girls are SO amazing!! Everything that I have tried on your site has turned out fabulous. Thanks for all you do to put these little gems together and help broaden my cooking and baking horizons. I look forward to checking your site every day to see what new little gem is posted. THanks for sharing πŸ™‚

  14. Holman fam- you're so sweet, thanks for that comment it totally made my day!

    And thanks to everyone else for the nice comments today. I hope you guys go cook some of this up and love it as much as I do!

  15. So moist and gorgeous … those little flecks of green against the chocolate are too pretty for words! I'd love to get a loaf or two of this sent my way πŸ˜‰

  16. My mom gave me some giagantic zucchini's awhile back which I shredded and froze (after digging out the seeds). I have a fav. zucchini bread recipe BUT it doesn't contain chocolate, so when I'm in the mood for that, I'll be giving this one a whirl!

  17. LOVE this, made it today and it was wonderful. I don't think the second loaf will make it to a friend.
    Do you have a favorite zucchini bread recipe without chocolate? Love the chocolate but would love to have a great one without too. Thanks!

  18. Thanks for stopping by at my blog. I love zucchini bread but never make one with chocolate. I am bookmarking this recipe to try out soon. Thanks for sharing it with us.

  19. Oh my goodness that looks WONDERFUL!! My family has been on a zucchini bread kick, but this will just put it over the top! Wait maybe I shouldn't make it?? NOT!! Can't wait! Love your blog, just found it from a friend's blog. Everything looks YUMMY!!

  20. This bread was fantastic. I woke up yesterday thinking that I needed to make something with the zucchini from the garden. What a great surprise to find this posted. I made 4 loaves…gave one away and my kids ate 2 already. I was wondering if it would be as good without the chocolate. Believe it or not, we have some non chocolate lovers here. Thanks for the great eats!

  21. Ya know Beth, I was just thinking about trying it again sans chocolate. I was going to switch the sugar ratio (to add more brown instead of white) include Orange zest and a couple of other things to boost flavor. I bet it would work great! If you try it out before I do, let me know πŸ™‚ Glad you liked it as much as I do!

  22. I had planned on making zucchini bread with my 3-year-old yesterday, so I was so excited when I saw this recipe. It did not disapoint. We loved it! Though I do have a question: How do you remove the loaf from the pan in one piece? My first loaf came out in 4 large pieces and several smaller ones, so we just cut the second loaf in the pan.

  23. We loved your chocolate zuchini bread. My husband took a loaf camping with him today and I am sure he won't take the time to slice it! The top turned out amazing.

  24. Andrea- You'll want to make sure to both butter and flour the pan (as opposed to just spraying with Pam or something) and when it comes out of the oven, let it cool on a rack for about 10 minutes before you try to remove it. Then run a knife around the edge and when you invert the pan give it a few good pats on the bottom of the pan. Mine popped right out- hope that all helps!

  25. Mmmm that looks so good! Your zucchini looks so cute! I will definitely be making this with the next zucchini we pick from our garden. Yea! πŸ™‚

  26. I added this to my Friday Recipes post which featured zucchini, thanks! You can see it here πŸ˜‰

    AND because of all the positive comments here, I just removed one of these from the oven. I halved the recipe. It smells fab, a bit flat though, not sure why. If it tastes as good as everyone says, then I will try it again with the full recipe. πŸ™‚ I only had enough zucchini left for one loaf! πŸ˜‰

  27. I made this yesterday. It was hands down the best chocolate zucchini bread I've ever made (and I've tried many recipes). Thanks!

  28. Megan and everyone else- thanks so much for the nice comments! Right after I posted this I regretted talking it up so much because I got all scared that I might be the only one who would like it! lol. It makes my day to hear that y'all love it as much as I do! Thanks so much for coming back to tell me so:)


  29. I had to come and see your chocolate zucchini bread recipe πŸ™‚ Thanks for leaving a comment on my blog! Yours does look wonderful – I love the sugary topping idea, it looks so pretty.

    Thanks for the pan tip – I never knew that!


  30. Looks heavenly, can't wait to try it! A couple questions, do you have to use canola oil or will veggie oil do? AND did you bake both loafs at the same time?

  31. Marsden 4- Yes, cook both loaves together. I put them both on a cookie sheet for easy transport. And yes, vegetable oil should work just fine. Canola is just a little more healthy since vegetable oil can be a different blend of several different oils.

  32. So I finally made this today and it is delicious (of course, I wasn't surprised πŸ™‚ Anyway, I have a question. I know that a lot of sweet bread recipes call for 1 cup of oil. I noticed that this had 1/2 c oil and 1/2 c sour cream instead. Is that a substitution you can use with all sweet breads?

  33. Emily- yes! I almost always use half oil and sub out the other half for sour cream. Yogurt works great too- plain, vanilla, heck I use all kinds of fruit flavors when I make banana bread. It's a great little trick to cut calories and add moisture.

  34. Cool, that's awesome! I tried using applesauce the last time I made regular zucchini bread and it turned out kinda spongy-not that great. So I'm glad to have a MUCH better alternative. Thanks!

  35. Hi! I love your website I love every new recipe it's like christmas! I was just wondering what you put around the loaf you gave away under the ribbon? It looks soo cute! Thanks!

  36. Thanks Kenzie! I just used a piece of parchment paper. You can find it by the foil and waxed paper and stuff at the grocery store. It comes in both white and brown and works great for stuff like that.

    (K, and I realize you probably already know what parchment paper is and where to find it, but I just thought I'd throw that in just in case anyone else is wondering!)

  37. Oh, my YUM. I've been looking for a 'good' zucchini bread recipe for years. Usually it's too 'baking soda-y' for me. This was heaven. Although I don't think I can even start to pretend that it's good for me even if it does have zucchini in it.


  38. This is indeed THE one! I made the two loaves, fully intending to give them both away—-not so quickly! We devoured a loaf ourselves, and I'm making more today! The orange zest really MAKES it. Thanks!

  39. THIS WAS INCREDIBLE! Wow. I substituted WW flour and left out 1/4 C. of white sugar (I have this weird thing about not going over 1 cup of sugar in a recipe πŸ˜‰ and it turned out fabulous! I also made it into muffins to make it easier to grab and go and it made a TON of muffins. I honestly don't think I'll make brownies again because this chocolatey treat is so much better!

  40. oh once again you are making me look great. i made this tonight along with the minestrone soup and I am a super star.

    i do have a question. is there a difference in baking in a glass pan or a metal pan? temp or time?

    also does it make a difference in cooking to add the dry ingredients separately then the wet, does the order of a recipe really make a difference? (I am a cooking rookie, so I know this may be a silly question)

    thanks girls!

  41. everythingpinnnk- all good questions!

    The general recommendation seems to be to reduce the temperature by 25 degrees when using a glass pan, but many recipes will tell you to do the same thing when using a dark or coated non-stick metal pan. For general cooking I personally don't think it makes a huge difference, I usually don't adjust my temps and everything always turns out fine. But if you ever have problems with delicate things like cakes getting overcooked on the bottom in a glass pan, you may want to reduce the temp.

    About the ingredient order, yes you'll want to follow the directions as stated in a recipe, that is important. There are exceptions where you can just dump everything in and it won't make a difference, but for most things- like this bread for example- it is very important to mix it as stated in the recipe.

    Hope that all helps, don't ever hesitate to ask questions if you have them!

  42. I made this today and I didn't tell my kids that zucchini was in it (they wouldn't eat the plain zucchini bread I made a few days ago). They devoured this! It was yummy. But I felt like I was cheating. It's probably so bad for us. Does the bad outweigh the good?? πŸ˜‰ It tasted like the chocolate muffins at Costco.

    Thanks for sharing this recipe and thanks for the tip about the top of the pan. It worked wonderfully!

  43. I just put my loafs in the oven….they smell WONDERFUL!!! I am sure they will taste great too, everything i have made from your blog….pasta salad, kabobs, toquites….have been fantastic! thanks for the inspiration!

  44. I made this recipe 2 days before we had the baby and my husband ate both before we came home from the hospital! This was just what we were looking for. Thanks again!


  45. I have this in the oven right now and cannot wait to taste it! Just read your tip on slathering it with butter. Oh my. Chocolate, sugar and butter! But yes, because it's called a bread and not a cake, then it *must* be healthy! I will post about this on my own blog later and direct people here for the recipe. Thanks!

  46. I LOVED making this. I made them into muffins and I ate most of them to myself as they were so good. Will be reccommending to my family and friends.

  47. OMG!!! I made this for my daughter’s 29th birthday today! I am going to mail her loaf tomorrow….our loaf is half gone! I didn’t think anything could top my regular recipe, but this one did in leaps and bounds. It was a lot of ingredients and mixing and measuring, but it was worth every bit of it! Love your blog…just found it!

  48. I couldn’t give one away because I know I could eat 2 loaves by my self!! But I’ll probably double the recipe because my family and I LOVE zucchini bread/bananna bread, you name it. πŸ™‚

    Happy Cooking!

  49. Okay, so I’ve made this twice now, and both times confirm the fact that this is the best zucchini bread EVER. Like, period. That’s it. *grin*
    Thanks you so much.

  50. This receipe is the perfect zucchini bread! My kids were woofing down slices and asking for more chocolate “cake”. πŸ™‚ The texture is great and I enjoyed the addition of chocolate without the bread being too sweet. Thanks so much for sharing this recipe.

  51. I just made this Chocolate Zucchini Bread tonight, and it was wonderful. My husband loved it, and he is doesn’t like sweets very much. It was very moist, and the topping makes the top nice and crunchy. Thanks!

  52. Absolutely delicious! Your recipes are ones that we can always trust! The directions paired with the pictures inspire us to make them, and the outcomes are always yummy! Thanks for that!

  53. Just tried out this recipe today, and the bread turned out beatifully! I made one 8″ loaf and two mini loaves. I took the mini loaves out about 10 minutes before the 8″ loaf. My husband loved the first warm slice right out of the oven so much that I don’t know if he’ll let me give away the mini loaves like I was planning. Luckily, I’ve got tons of zucchini from the garden, so I’ll definitely be making more of this recipe! Thanks a bunch!

  54. Love this recipe made it a bunch of times, this time I added walnuts and it was amazing! I also did 1 cup white flour and 1 cup king arthur’s whole wheat flour and you can’t tell a difference, just a way to make it a little healthier. You have to use king arthur’s whole wheat though because other whole wheat flours are to grainy and don’t taste as good.

  55. I baked this bread 3 weeks ago and then adapted it to a gluten and dairy free version for my two boys and friend, (I had a lot of zucchini). My wheat free and regular versions were a huge hit!!
    If anyone is intrested this is what I did:
    flour mixture of 1 cup Brown rice flour, 1/2 cup Tapioca starch and 1/2 cup of Quiona Flour.
    For sour cream I opened a can of full fat cocount milk that had been still for a few days and scooped the cream form the top. ( FYI the cream can also be whipped and used instead of cow whipping cream, yummy!)

  56. I love this recipe…I think it’s “the one” for me too! I made it today for my book club but I did it cake style (I put it in a bundt pan and still used the topping but when I inverted the cake after baking the topping was on the bottom). I also made a brown sugar frosting with cream cheese, butter and milk for the top that was perfect with it.

  57. I’m about to make loaves and muffins, and wondering if anyone has frozen them? I’m not sure the zucchini would freeze well…? Also, how many days will it keep fresh for company? Thanks for the great recipe!

    1. Yes, they should freeze just fine. It’s best eaten fresh, but if you wrap it well and store it in an airtight container it should be fine for a few days.

  58. When you grate the zucchini, do you wring out any liquid afterwards? I am thinking if you don’t squeeze a little bit of the liquid out the bread will be too wet and soggy.

    1. Nope, no squeezing, the whole point is to add all of that moisture in there, the recipe is designed for that!

  59. I’m so excited to try this recipe. Did you use dark brown sugar or light brown sugar? Or does it even matter?

  60. I have made this several times and it’s awesome, but HOW do you get the bread flipped out of the pan without losing the yummy sugary top? Mine always falls off.

  61. After checking a bunch of sites for an appropriate recipe I picked yours which I will make tomorrow. I love the way you present the recipe so personal and the tips that you include as well. Thanks so much.

  62. Hello,

    Made the chocolate zucchini bread earlier this afternoon and LOVE it. Made one change, substituted applesauce for the oil to save some calories and fat. Do you think that yogurt could have taken the place of the sour cream? I am interested in great taste but also want to trim calories wherever possible.

    The pictures on your site are also helpful. Must be alot of extra work but very appreciated out here.

    Thanks, Pat

  63. I doubt anyone else will need this tip, but I have a toddler with failure to thrive, and I made these with full fat Greek yogurt instead of sour cream, increased the chocolate chips to 1.5 cups, and added 3 cups of chopped walnuts. I used some mini muffin tins and some regular muffin tins. They came out great!

  64. Can someone please help me?!? I have no idea what happened with the topping, but it didn’t turn out at all. It made like a crust over the bread, so that when I turned the bread out of the pan all of the topping/crust fell off. The bread tastes amazing, but doesn’t look very pretty at all! What did I do wrong? Thanks so much!

  65. THIS is the best zucchini bread hands down, tastes like chocolate cake to me…I’ve made this recipe again and again!

  66. I have baked other breads whole wheat ,banana bread, lemon loaf, but never zucchini, I have just had a zucchini given to me from a gardener so thanks to you I will make your chocolate zucchini loaf.

  67. I have loved all your recipes I have never been diasappointed. Recently I Have been diagnosed with a gluten allergy, so I have to modify everything now to gluten free flour. This chocolate zucchini bread turned out so yummy with the flour I can’t wait to make more!

    1. I have no idea πŸ™‚ Calphalon maybe? Nothing fancy, just a non-stick one I probably bought at Target or something πŸ™‚

  68. This looks great! Question for you – my grandmother used to make a chocolate prune bread that was similar, but she never used a recipe. Do you think I could substitute prunes for the zucchini?

  69. Made this last night. I used whole wheat flour and coconut oil in place of canola. I made 24 muffins and a loaf. Delicious!!!

  70. This just came out of the oven and smells HEAVENLY!!!!!!!!!!!!!! I subbed applesauce for eggs (cause I’m a dork and forgot to check if I had them prior to making it!). Can’t wait to taste it!

  71. Yum! I love this stuff so much! I made it once last season and now am attempting it again. I have your cookbook and just love it so much. My question is this: how long would I bake it if I’m using mini loaf pans? I want to give small ones as gifts for the girls I visit teach!

  72. This is delicious! I used gluten-free flour, extra sour cream (had a 150ml carton, so just over 1/2 cup), more brown sugar and less white, and did one big shallow pan. (This is getting like a Whole Foods comment!) Moist and moreish. I probably won’t be giving any of this away πŸ˜‰

  73. I have been using this recipe for a couple years now because it is truly the best. It never fails and is always so moist, chocolatey, and delicious. I have never found it necessary to toss the chocolate chips with a little bit of flour; for me, they do just fine being mixed in with the batter at the end. Thanks for sharing the tastiest zucchini bread recipe.

  74. Something’s off with the zucchini to flour ratio. Batter tastes delicious but won’t cook properly, no matter how long I leave it in the oven for.

    1. Hi Jacky, the recipe is definitely correct, I’ve made it probably 75 times! I’m guessing however, that you have particularly wet zucchini, which can sometimes throw things off. I altered the instructions a bit so you can let your shredded zucchini sit in a strainer while you prep the rest of the recipe. That tends to help by expelling a bit of the water. Hope that helps!

  75. I made this last night. It is amazing!! I made 1 8-inch loaf pan and 7 muffins. I omitted the cinnamon since my kids aren’t fans of it. They had no idea there was zucchini in the bread (even without the cinnamon). Perfect for breakfast, snacking, and dessert. Definitely a keeper! Thank you for sharing.

  76. I made this but with a few changes as I am allergic to chocolate. I used White Chocolate, then did one with buttersocth , both were wonderful.

  77. I made zucchini fritters for dinner and conveniently have 3 cups of shredded zucchini left over, so guess what I’m doing at 9:30 at night?
    Yep. Trying out a new chocolate zucchini bread. I already have a go to recipe for it, but hey, life’s too short not to live on the edge! (And I have exactly 1/2 a cup of sour cream left over, AND mini chocolate chips that I NEVER buy but picked up for another recipe, so I guess it’s meant to be!)

  78. My family love love loves this recipe. It is a winner. I am on my second batch today. Thank you so much for this delicious recipe.

  79. This is absolutely the BEST thing to do with zucchini! Although you MUST find a friend to take the 2nd loaf to, otherwise you will eat both. I give this recipe to every friend who complains about having too many zucchini! SO delicious!

  80. Omg! This Is The Best!!! I make it using yellow and green squash and zucchini. My kitchen smells like a chocolate bakery, right now! Second day in a row baking these now, I use the smallest loaf pans and it makes 5 little loaves, perfect for sharing and freezing!
    These are the bomb, thank you so much for this recipe, my go to from now on!!!

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