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Chocolate Zucchini Bread

I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. Our family loves this chocolaty treat.—Shari Mckinney, Birney, Montana
  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes
    2 loaves (12 slices each)

Ingredients

  • 2 cups sugar
  • 1 cup canola oil
  • 3 large eggs, room temperature
  • 3 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 2 cups shredded peeled zucchini

Directions

  • In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to 2 greased 8x4-in. loaf pans.
  • Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts
1 slice: 209 calories, 10g fat (1g saturated fat), 26mg cholesterol, 165mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein.

Reviews

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Average Rating:
  • Carol
    Jan 28, 2021

    I made this today and everyone loved it, it was delicious. I used fresh zucchini with peel and added walnuts.

  • Liz
    Aug 28, 2020

    Good recipe, but the mobile version cuts off the zucchini part in the ingredients. Had to switch to laptop to complete the recipe.

  • Pat
    Aug 21, 2020

    How do you shred and freeze your zuccini .

  • krisbehr
    Oct 20, 2019

    Winner! I made it almost like the recipe, except I added a handful of chocolate chips and walnuts. I also used Hershey's Special Dark Dutched cocoa. I also kept the peel on the zucchini for added nutrition. It looked weird going into the batter, but you didn't even notice it once baked. Moist and delicious.

  • Liane
    Sep 28, 2019

    Thank you, this recipe did everything it said it'll do :) I used frozen shredded zucchini, 4 cups turning into 2cups after thawing. I did not drain it. I made 12 muffins (25 minutes) and 1 loaf (55 minutes), let them sit in the pans for 10 minutes, and they all popped out! Yaay! Again, thank you, very much.

  • Susan
    Sep 9, 2019

    This was delicious and was really moist! I cut the recipe in half since I only wanted to make one loaf. Since it's hard to cut an egg in half I used 2 eggs and it turned out perfectly! I used fresh squash (subbed Patty Pan for the zucchini) and didn't squeeze any liquid out. I also added a small amount of milk to it based on previous reviews but I think the liquid from the squash lent to a mixable batter. I will definitely make this again and may even add some chocolate chips the next time for an even bigger burst of chocolate!

  • BoJe
    Aug 24, 2019

    I love this bread, but I did need to add 4 tbsp milk to the batter. I make zucchini bread often and this batter was way too thick and I did not even squeeze the zucchini. I have used a similar recipe that only called for 1/4 cup cocoa powder and it had good chocolate taste. I think you could cut back on the vanilla to 2 tsp. .

  • mudpiequeen
    Aug 24, 2019

    No comment left

  • amsm
    Oct 16, 2018

    This bread was a hit! I love the chocolate and cinnamon together. It has such great flavor. This bread also freezes well.

  • Nicolette
    Sep 6, 2017

    I made this last night and it turned out great! I was a little nervous at first because the batter was EXTREMELY thick and almost unmixable until I added the zucchini. It loosened up quite a bit then and I was able to work with it much after that. I did also add about two tablespoons of milk just because I thought the consistency of the batter wasn't what it should be. This was my first time making the recipe, so I am not sure if it should have been so dense. The finished product turned out fantastic though! My family loved it. I am vegan, so I can't exactly say, but they have been have devouring it and keep asking how I made it chocolate and what is in it. I would definitely make this again! The people who said this recipe is bad either did something wrong or did not follow the directions I feel like. It turned out great! Taste of Home has never let me down! I have been using their recipes for many years and have never really found a bad one.I did freeze the second loaf. I did not have the small sized loaf pans, so I made one larger size and one smaller size, I had a meatloaf in the oven at the time or I would have made the recommended sizes, but it worked out just fine that way. Thank you!