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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 Jun. 15, 2011 by susancornell

This recipe sounds very good but I am hesitant to use that much oil in my baking. How much applesauce should I substitute for the oil?

Reviewed on Jun. 04, 2011 by chogg

I love this chocolate zucchini bread. I always use 1/2 cup less sugar though because I add 1 cup of chocolate chips, yummy!

Reviewed on Nov. 12, 2010 by thin4life

I added a bag of mini chocolate chips and it was excellent. I will definitely make again!

Reviewed on Oct. 23, 2010 by elaineg777

This bread is moist with a nice crunchy crust. I'll be adding this to my holiday baking list.

Reviewed on Sep. 07, 2010 by Gracia'sMommy

Just made this today with my 2 year old! It was so yummy!! I plan on making it a lot more!

Reviewed on Aug. 02, 2010 by cartert7

Very simple to make and very good. I had extra zucchini and wanted to try something new and I tried this and it was a hit at home and work!

Reviewed on Jul. 25, 2010 by lisaskov

Easy and fast. Great taste. Made first batch - tried it - made 2nd batch! Will try with applesauce instead of oil next time. Froze extra shredded zucchini in 2 cup portions for future batches.

Reviewed on Jul. 14, 2010 by foodiva

The yum factor is through the roof!

Reviewed on Jul. 01, 2010 by ewthemom

I used applesauce instead of canola oil, 1/2 less sugar and also added minature chocolate chips and some pecans. It tastes so moist and delicious plus my kids love it.

Reviewed on Dec. 19, 2009 by jenilovesdaisies

My family loves this bread! I always lighten it up by using unsweetened applesauce in place of most of the oil, less sugar (1-1/2 cups) and using only 1 cup of all-purpose flour with the rest whole wheat. It's also wonderful with nuts!

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