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Chocolate Zucchini Bread Recipe

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

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Chocolate Zucchini Bread Recipe

Prep: 15 min. Bake: 50 min. + cooling

Yield: 24 Servings

15 50 65

Ingredients

2 cups sugar
1 cup canola oil
3 eggs
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 two 8-in. x 4-in. loaf pans coated with cooking spray.
Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

Lighter version: Makeover Chocolate Zucchini Bread

Nutritional Facts 1 slice equals 209 calories, 10 g fat (1 g saturated fat), 26 mg cholesterol, 165 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Chocolate Zucchini Bread in Taste of Home August/September 1994, p14

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Chocolate Zucchini Bread

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Reviewed on Aug. 28, 2012 by Hot Dodge

I've made zucchini bread a couple different ways before, and this is the BEST!!! I'm hooked.

Reviewed on Aug. 20, 2012 by Leesa287

I can't even come up with a word to describe just how awesome this was. Even my 5 yr old Grandson ate it up and was begging for more.

Reviewed on Jul. 15, 2012 by PhillyWill

We made this all summer years ago from the original recipe and were very happy to find it online yesterday. Still the best!

Reviewed on Jun. 29, 2012 by dsmiff

I used this recipe for the first time and Oh my goodness the people in my house went crazy over it....Thank you for sharing , will use it again.

Reviewed on Apr. 22, 2012 by Bluestocking

I love this more than any chocolate cake I've ever eaten. I usually halve the recipe and make one loaf using two eggs. It wouldn't be safe for me to have two loaves of this in the house at one time.

Reviewed on Sep. 20, 2011 by jllove

MMMM!!! Made it with 1 3/4 cups sugar and 1/3 cup canola oil 2/3 cup applesauce. Wonderful! I put wax paper in bottom of bread pan and spray sides with Bakers Joy; comes out of pan every time!

Reviewed on Aug. 10, 2011 by tkdgal

I used olive oil--very good as is-but, may add chocolate chips next time--thanks!!

Reviewed on Aug. 03, 2011 by LauraPie

I just sliced one loaf and half of it is already gone! Great recipe!

Reviewed on Jul. 18, 2011 by kcoffman

Excellent recipe, started making it last Summer when trying to use up extra zucchini. I always make it into 2 smaller loaf pans so I can freeze one for later.

I also just put my zucchini in the food processor and puree it, easier then shredding.

Reviewed on Jul. 02, 2011 by Russcavr

This is THE best zucchini bread recipe. Found it when it first published in '94, and been baking it on a regular basis ever since!

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