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
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
Reviews
I made this today and everyone loved it, it was delicious. I used fresh zucchini with peel and added walnuts.
Good recipe, but the mobile version cuts off the zucchini part in the ingredients. Had to switch to laptop to complete the recipe.
How do you shred and freeze your zuccini .
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.
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.
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!
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. .
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This bread was a hit! I love the chocolate and cinnamon together. It has such great flavor. This bread also freezes well.
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!