Chocolate zucchini bread is a simple recipe using pantry basics, fresh zucchini, and a secret double chocolate boost.
- Flavor: Double chocolate zucchini bread is rich, chocolatey, super soft, and with just the right touch of zucchini to keep it perfectly tender.
- Skill Level: Homemade quick breads don’t require steps like proofing, rising, or shaping, so they are perfect for a beginner baker!
- Yield: This recipe makes two loaves, one to enjoy and one to give away.
- Freezing: Chocolate zucchini bread freezes and thaws perfectly, so double up the recipe and save some for a sweet treat later.
Ingredient Tips for Chocolate Zucchini Bread
- Zucchini: No need to peel small to medium zucchini. Larger zucchini from the garden should be peeled and seeded for the best flavor.
- Chocolate: Cocoa powder and mini chocolate chips bring the rich flavor to the chocolate zucchini bread.
- Dry Ingredients: Properly measured flour ensures a light loaf with a moist texture. Check the expiration dates on baking powder and baking soda for the best results.
- Wet Ingredients: Room temperature eggs whip up faster and better. No applesauce? Experiment with using ½ cup of mashed banana, pumpkin puree, or additional oil.
Favorite Variations
- Got bananas? Make another version with mashed banana.
- Add toasted walnuts, pecans, almonds, or, for a nut-free version, use sunflower seeds, pumpkin seeds, or coconut. Toasting nuts or seeds in a dry sauté pan until lightly browned makes them extra crunchy and intensifies their flavor.
- Use white chocolate or peanut butter chips for a fun color and flavor change.
Best Ways to Store
Keep chocolate zucchini bread in a zippered bag at room temperature for up to 4 days or in the refrigerator for up to 7. Freeze slices or a loaf by wrapping them in plastic wrap for up to two months.
More Zucchini Favorites
Did you enjoy this Chocolate Zucchini Bread? Leave a comment and rating below.
Chocolate Zucchini Bread
For a moist and sweet treat, this chocolate zucchini bread is a decadent delight.
-
Preheat the oven to 350℉. Grease two 8×4-inch loaf pans or line with parchment.
-
Grate the zucchini with the large holes on a box grater.
-
In a large bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
-
In a medium bowl, whisk sugar, brown sugar, eggs, oil, applesauce, and vanilla.
-
Add the sugar mixture to the flour mixture and stir just until moistened. Fold in the zucchini and chocolate chips. Don’t overmix.
-
Divide the batter over the two loaf pans and bake for 45 to 55 minutes or until a toothpick comes out clean.
-
Transfer the bread to a wire rack to cool completely.
- You don’t need to peel the zucchini unless you use a very large garden zucchini with thick skin. If needed, use a spoon to scrape out the seeds.
- Do not squeeze excess moisture from the zucchini as the moisture is needed in this recipe.
- Do not overmix the batter; it should be stirred just until the ingredients are moist.
Calories: 290 | Carbohydrates: 45g | Protein: 5g | Fat: 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
