Chocolate Zucchini Bread – Rich and chocolatey bread that uses all of that summer zucchini. You will never know there are veggies in there!
Baking with zucchini is one of my favorite things to do as soon as it starts coming in the garden. This classic Zucchini Muffin recipe has been a staple in our house for years. But I like to mix it up too!
Chocolate and zucchini go so well together, these Chocolate Zucchini Muffins have quickly become a favorite as well. So why not try zucchini in a rich chocolate zucchini bread as well!
If you haven’t tried chocolate and zucchini together you are missing out! This zucchini bread that is studded with chocolate chips is just over the top delicious. It may be my all time favorite thing to bake with zucchini. It just works together.
What’s In Chocolate Zucchini Bread
- Zucchini – use a box grater to grate the zucchini with the peel still on. Be sure to squeeze out as much moisture as you can or your bread will be a soggy mess.
- Eggs
- Honey
- Vegetable Oil
- Brown Sugar
- Vanilla Extract
- Salt
- Baking Soda
- Baking Powder
- Cocoa Powder
- All-Purpose Flour
- Chocolate Chips
How To Make Chocolate Zucchini Bread
This is an easy one bowl recipe, no need to mix the wet and dry separately! Just get out a mixing bowl and a spatula and get to work.
- In a large bowl whisk together the eggs, honey, vegetable oil, brown sugar and vanilla extract until everything is well combined and smooth.
- Next stir in the salt, baking soda, baking powder, cocoa powder, and flour. This mixture will be very thick, that is ok!
- Fold in the zucchini and chocolate chips until the zucchini is incorporated. It will be thick and look like a lot of zucchini, but it almost melts as it bakes, so don’t worry!
- Pour the batter into the prepared loaf pan. Bake for 60-75 minutes, or until a tester comes out clean.
- Remove the bread from the oven, and allow to cool on a wire rack for at least 15 minutes before removing the bread from the pan.
- Allow to cool completely before slicing.
This chocolate zucchini bread is so easy to throw together. It is rich, dense, and chocolatey. It makes for a great snack, dessert, or send it in the lunch box. You can not taste any zucchini in there, and you can’t really even pick out any green flecks, so you could easily pass this over with the pickiest of eaters. If you are worried, you can peel your zucchini before you shred it, and then no one will ever know!
Storage
After the bread has cooled completely I like to wrap in foil or place in a plastic storage bag. It will last for 3-4 days sitting on the counter.
This bread freezes beautifully, so if you have lots of zucchini this is a great way to use it up. Wrap the loaf with plastic wrap and then wrap with foil before placing the in freezer. It will last for up to 3 months. Alternatively, if you want to be able to take out just one slice at a time, slice the bread and place in a single layer on a baking sheet. Put in the freezer for a couple hours, until everything is frozen. Stack the slices of bread together, and place in a food storage bag in the freezer for up to 3 months.
Zucchini makes all of your baked goods super moist and tender. It is mostly made up of water, so it your treats always come out extra delicious when you use it!
More Tasty Zucchini Recipes
- Zucchini Fritters
- Grilled Zucchini
- Zucchini Chocolate Cake
- Whole Wheat Zucchini Bread
- Chocolate Chip Zucchini Cake
- Zucchini Brownies
- Zucchini Corn Fritters
Double Chocolate Zucchini Bread
Double Chocolate Zucchini Bread - Rich and chocolatey bread that uses all of that summer zucchini. You will never know there are veggies in there!
Ingredients
- 2 cups shredded zucchini, (unpeeled), squeeze excess water out
- 2 eggs
- 1/3 cup honey
- 1/2 cup canola oil
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/3 cup cocoa powder
- 1 2/3 cups flour
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 F. Spray an 9x5 inch loaf pan with nonstick cooking spray.
- In a large bowl whisk together the eggs, honey, oil, brown sugar and vanilla.
- Add the salt, baking soda, baking powder, cocoa powder, and flour. Whisk until well combined.
- Using a spatula fold in the zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 60-75 minutes, or until a tester comes out clean.
- Remove from the oven, and allow to cool on a wire rack for at least 15 minutes before removing the bread from the pan.
- Allow to cool completely before serving.
Notes
Adapted Tracey's Culinary Adventures
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 357Total Fat 18gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 37mgSodium 342mgCarbohydrates 48gFiber 3gSugar 28gProtein 5g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Michelle Goth says
This is my son’s favorite zucchini bread! Thank you for this recipe!
Dorothy Reinhold says
Did someone say DOUBLE chocolate?? Perfect way to use these garden zucchini!
Krystle says
So rich and chocolately! My kids had no idea about the hidden green veggie! 🙂
Sandra says
Everyone at my house loved it! Thank you!
Beth says
This zucchini bread was so delicious and rich! We even made a second loaf for my teens snack for school and they are so excited for it! Definitely our new favorite bread and smells so good in the oven too!