Chocolate Zucchini Bread

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photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by Ms Leah photo by Ms Leah
photo by superblondieno2 photo by superblondieno2
photo by Cooksci photo by Cooksci
Ready In:
1hr 25mins
Ingredients:
11
Yields:
2 loaves
Serves:
10
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ingredients

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directions

  • In a mixing bowl, beat eggs, oil, sugar and vanilla.
  • Stir in zucchini.
  • Combine dry ingredients; add to zucchini mixture and mix well.
  • Pour into two greased 8x4x3-inch loaf pans.
  • Bake at 350°F for 1 hour or until bread tests done. Makes 2 loaves.

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Reviews

  1. I've wanted to make this bread for awhile. Not because it sounds great, because let's face it. Chocolate and Zucchini. No, just no. But I love zucchini bread and I have been so curious! I had to sub 1/2 cup applesauce for the oil because although we have avocado oil, olive oil, sesame oil... too many oils to mention, I ran out of vegetable oil! Avocado oil might have been okay but I didn't want to risk it. Chocolate and avocado sounds worse than zucchini... anyhoo So after I dumped in the 1/2 cup of cocoa I made a sad face like this :( and tossed in an extra 2 tablespoons. That cup of cocoa looked lonely. Oh goodness the batter smelled delicious. Baked it for an hour, but I think that was just a smidge too long for me. Next time I'll take it out a few min. earlier. <br/><br/>This bread... makes an awesome peanut butter sandwich. haha! My kids really liked it, even though my son claims he does not like chocolate. I'm glad I tried it!
     
  2. I'm always disappointed to see peeled zucchini in zucchini bread.... It loses the point of having it there I think. I didn't peel the zucchini, used 1.5 cups of sugar rather than 2 and organic spelt flour. It turned out AMAZING! I've made it twice and it's like eating cake. My 3 year old son took it to his school for snack time and everyone raved. I think the base recipe is excellent but encourage people to get the full benefit out of using a veggie by not peeling it - it doesn't affect the texture but adds fiber and nutrients to a treat :) Thanks for the recipe!
     
  3. Made as written, except: I added about a cup and a half of chocolate chips, made these as muffins (got 24 out of the recipe), and sprinkled raw sugar over the tops. Baked 20 minutes and got amazing results! The family loves these, even the 13 year old who pulled a face when he heard the muffins were made with zucchini (he just finished his second one). Thanks for a new family recipe!
     
  4. My Husband could not even believe it was zucchini bread. :) He took a 9x13 pan of it to work and hard a hard time sharing I had to make a double batch the second time around so he would have some for home. Makes great mini loafs as well. This will be one I make around the Holidays to share. Already shredding extra zucchini from the garden and freezing in zipper bags for holiday baking when my garden is no longer with us. Highly recommend this recipe.
     
  5. This was very good! I made this with 3/4 cup oil,1 1/2 cups sugar, and substituted one cup of the AP flour with whole wheat to make it a little healthier. Very moist and tender.
     
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Tweaks

  1. This recipe is great and yields a zucchini bread that is sturdy but still super moist. One tweak I made was to remove some of the liquid from the shredded zucchini by pressing it in some paper towels, just to make sure that the extra liquid didn't cause the cake to fall apart. It came out fantastic!
     
  2. I just made this last night and everyone really liked it. We are trying to reduce sugar and carbs where ever we can so we cut the amount of sugar in half and used 1 cup instead of the 2 cups speceified in the recipe. It was moist and still sweet enough for us and completely satisfied our chocolate craving. I also used while wheat flour and coconut oil instead of vegetable oil. Will definitely make again.
     
  3. I added a bag of semi-sweet chocolate chips, and cooked them as muffins for 23 minutes (it made 24 muffins).
     
  4. Used this recipe as a foundation for making a healthy bread for my sons to have for breakfast. For the flour, I used 1 cup of oats and 1 1/2 cup of spelt powder. I subbed half the oil with applesauce and used 1/2 cup of honey instead of the 2 cups of sugar. I also added walnuts. The loaves were done cooking in 40 minutes. They're really good! Thank you!
     
  5. I have made this recipe so many times, and I love it! I always add chocolate chips! I make this recipe so often that when I have an abundance of zucchini in the garden in the summer, I shred it, bag it in 2 cup portions, and freeze it for later. Recently I have been substituting applesauce and pumpkin for the oil, turbinado and honey for the sugar, and white whole wheat flour for the white flour. My 2 and 3-year-old call them "cupcakes" at our house!
     

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