Chocolate Zucchini Bread is an easy recipe that uses pantry, fresh zucchini and secret double chocolate lift.
- smell: Double Chocolate Zucchini Bread is rich, chocolatey, super soft, and has the right zucchini to make it completely tender.
- Skill Level: Homemade quick breads don’t require steps like proofreading, ascending or shaping, so they’re perfect for beginner bakers!
- yield: This recipe makes two breads, one to enjoy and one to radiate.
- freezing: The chocolate zucchini bread freezes and melts perfectly, so double the recipe and save some more for later enjoyment.
Ingredient tips for chocolate zucchini bread
- zucchini: No peeling zucchini. Larger zucchini from the garden should be peeled and sown for the best flavor.
- chocolate: Cocoa powder and mini chocolate chips bring rich flavor to chocolate zucchini bread.
- Dry ingredients: Correctly measured flour ensures light bread with a moist texture. Check the expiration dates of baking powder and baking soda for best results.
- Wet ingredients: Room temperature eggs are faster and better. No applesauce? Try using ½ cup mashed potatoes, pureed pumpkin or other oil.
Favorite variant
- Are there bananas? Make another version with mashed bananas.
- Add toasted walnuts, pecans, almonds or for nut-free versions, using sunflower seeds, pumpkin seeds or coconut. Roast nuts or seeds in a dry wok until lightly browned, making it more crunchy and enhancing its flavor.
- Use white chocolate or peanut butter fries for fun colors and flavors.
The best way to store
Place chocolate zucchini bread in a zipper bag at room temperature for up to 4 days, or in the refrigerator for up to 7 days. Freeze it or bread by wrapping it in a plastic package for up to two months.
More zucchini
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Chocolate Zucchini Bread
For a wet and sweet snack, this chocolate zucchini bread is a decadent delight.
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Preheat the oven to 350°F. Grease two 8 x 4-inch bread trays or parchment.
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Grind the zucchini in large holes on the box.
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In a large bowl, combine flour, cocoa powder, baking soda, baking powder and salt.
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In a medium bowl, whisk sugar, brown sugar, eggs, oil, applesauce and vanilla.
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Add the sugar mixture to the flour mixture and stir until moist. Fold the zucchini and chocolate chips. Don’t over-mix.
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Divide the batter into two bread trays and bake for 45 to 55 minutes, or until the toothpick is clean.
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Transfer the bread to wire racks for complete cooling.
- Unless you use large garden zucchini with thick skin, you don’t need to peel it. If necessary, scrape off the seeds with a spoon.
- Don’t squeeze out excess moisture from the zucchini as it requires moisture in this recipe.
- Do not over-mix the batter; it should be stirred until the ingredients are moist.
Calories: 290 | carbohydrate: 45g | protein: 5g | Fatty: 11g | Saturated fat: 3g | Polyunsaturated fat: 4g | Monounsaturated fat: 2g | Trans fat: 0.1g | cholesterol: 37mg | sodium: 240mg | Potassium: 176mg | fiber: 2g | sugar: 28g | Vitamin A: 125IU | Vitamin C: 4mg | calcium: 45mg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
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