Chocolate Zucchini Bread Recipe

5 51 56
Chocolate Zucchini Bread Recipe
Chocolate Zucchini Bread Recipe photo by Taste of Home
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Chocolate Zucchini Bread Recipe

Read Reviews
5 51 56
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
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

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

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 8x4-in. loaf pans coated with cooking spray.
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. Yield: 2 loaves (12 slices each).
Originally published as Chocolate Zucchini Bread in Taste of Home August/September 1994, p14

Nutritional Facts

1 slice: 209 calories, 10g fat (1g saturated fat), 26mg cholesterol, 165mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein.

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  • 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
  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 8x4-in. loaf pans coated with cooking spray.
  2. 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. Yield: 2 loaves (12 slices each).
Originally published as Chocolate Zucchini Bread in Taste of Home August/September 1994, p14

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Reviews forChocolate Zucchini Bread

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MY REVIEW
Nicolette User ID: 9244309 272712
Reviewed 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!"

MY REVIEW
VictoriaElaine User ID: 3422096 272093
Reviewed Aug. 22, 2017

"Delicious! The only change I made was to add 3/4 cup of mini chocolate chips. Yum!"

MY REVIEW
lbp60 User ID: 2030965 269679
Reviewed Jul. 19, 2017

"Love this chocolate zucchini bread. I have tried others but this one has just the right amount of chocolate. Freezes well to have all winter!"

MY REVIEW
ajw1973 User ID: 8623886 237593
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
smmessi User ID: 4389085 231974
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
kushnarenko User ID: 2661423 231336
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
san1 User ID: 6268850 231179
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
AmyLaird User ID: 8171276 230865
Reviewed Aug. 7, 2015

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

MY REVIEW
skoenck User ID: 8473462 230745
Reviewed Aug. 5, 2015

"The chocolate Zucchini bread is my favorite! My kids love making it they love eatting it too! It is a great thing for the whole family to eat."

MY REVIEW
BacktotheBasics User ID: 8409841 227719
Reviewed Jun. 10, 2015

"My first year growing zucchini in my back yard, and I knew I was going to need some awesome recipes. Tried this one, followed the recipe exactly and it was amazing! I made muffins to send to my husbands shop and froze like 6 more loaves for when the kids want something sweet, a friend needs a pick me up, or I've got a sweet tooth ;)"

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