Chocolate Zucchini Bread Recipe

Read Reviews
5 48 52
Publisher Photo
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:24 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 24 servings

Ingredients

  • 2 cups sugar
  • 1 cup canola oil
  • 3 large 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

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.

Directions

  1. 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.
  2. 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).
Originally published as Chocolate Zucchini Bread in Taste of Home August/September 1994, p14

Reviews for Chocolate Zucchini Bread

AVERAGE RATING
(52)
RATING DISTRIBUTION
5 Star
 (47)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 18, 2015

"I baked the first loaf for 50minutes, it was dry. The second loaf I baked for 45 minutes it was much better...the next time I try this I will cut down the baking time to 40 minutes."

MY REVIEW
Reviewed Aug. 29, 2015

"Added 1.5c mini choc chips. Thought it would not turn out because it was so thick...not so. My kids (age 3 to 18) devoured it. I made one loaf and 4 large muffins."

MY REVIEW
Reviewed Aug. 17, 2015

"the worst...could not find my original recipe and decided to use this with all the good reviews ( i was skeptical with the 1/2 c of cocoa) ...thankfully after i tossed the 2 loaves i found my recipe..."

MY REVIEW
Reviewed Aug. 13, 2015

"This bread is absolutely delicious - just the right amount of chocolate with the cinnamon to accent. My family loves it. My husband isn't a big chocolate fan, but he keeps going back for more. I made this with gluten free flour so my daughter could enjoy it as well. It's very moist - my friend gave me some zucchini and I remembered saving this recipe, glad I did. Thank you"

MY REVIEW
Reviewed Aug. 7, 2015

"This is great! It's a keeper!"

Loading Image