This chocolate zucchini bread is one of the best desserts and a yummy twist on the traditional zucchini bread recipe. This is also a great recipe if you’re wondering what can I do with too many zucchini or want fun baking with kids recipes.
How do you make chocolate zucchini bread from scratch?
If you’ve never made a zucchini bread recipe chocolate, you’re in for a treat!
Before we get to the homemade recipe for chocolate zucchini bread, let’s answer some common questions that may help out with the recipe.
What can I do with too much zucchini?
If you have too much zucchini from your garden or were gifted a basket of zucchini, don’t let it go to waste. Zucchini bread is a great way to deal with too much zucchini because you can freeze it and enjoy it throughout the winter months, too.
What is the point of zucchini bread?
Adding zucchini to a bread recipe is a great way to use up extra zucchini from the garden, add extra texture to a sweet bread, and a great way to sneak some extra vegetables into your family’s diet without them even knowing it.
Do you peel zucchini for bread?
When baking zucchini bread (even making a chocolate zucchini bread recipe), there’s no need to peel the zucchini. Instead, wash the zucchini and then grate the zucchini to use in the recipe.
How do you know when zucchini bread is done?
Zucchini bread is easy to test for doneness using the toothpick test. Carefully insert a toothpick into the center of the zucchini bread. When you pull it out, if there is batter on the toothpick the bread will need to bake longer. If the toothpick is clean, your bread is probably done.
Does zucchini bread need to be refrigerated?
Wrapped tightly in plastic wrap, zucchini bread will stay fresh on the counter for around three days. After that, you may want to refrigerate the bread or freeze any extra loaves or leftovers.
Does zucchini bread freeze well?
Yes! Zucchini bread freezes well. After the bread has cooled completely, wrap each bread loaf in two layers of plastic wrap. Then, place foil around the wrapped zucchini bread. Using a marker, write the date and name of the item before placing it in the freezer for up to three months.
Gardening Books and Growing Food for Kids to Pair With This Recipe
This is a great recipe to use to talk about gardening and growing food with your kids.
ALSO GREAT FOR THE KIDS WITH THIS RECIPE:
Let’s get to how to make chocolate zucchini bread! This is one of the best recipe for chocolate zucchini bread ever!
Chocolate Zucchini Bread Recipe
TIP: We use this recipe for chocolate chip and cocoa zucchini bread. Play around with the zucchini bread chocolate and see which kind of chocolate you like best! (You can even try it as white chocolate zucchini bread recipes!)
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups packed shredded zucchini, unpeeled
- 1 cup semisweet chocolate chip
- Preheat oven to 350°F. Grease a 9x5 inch bread/loaf pan with nonstick cooking spray. Set aside.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Whisk until smooth.
- Stir the dry ingredients from the medium mixing bowl into the wet egg ingredients. Stir, but don’t overmix.
- Add in the shredded zucchini to the mixture and stir until just combined.
- Stir in the chocolate chips.
- Pour batter into prepared pan. Bake for 50-60 minutes, or until a
toothpick inserted into the center of the bread comes out without batter. (You may have melted chocolate chips on the toothpick.)
- Remove from oven and cool pan for 15 minutes. Once cool, run a knife around the edges of the bread to loosen and remove from pan. Place bread to cool on wire rack.
- Cut into slices and serve.
- To store, wrap in plastic wrap for up to 3 days on counter. To freeze, double wrap in plastic wrap and then in tin foil. Freeze for up to 4 months.
We used semi-sweet chocolate chips for our chocolate zucchini bread, but you can also try dark chocolate or even make white chocolate zucchini bread!
We like to sift powdered (confectioner's) sugar on top of our loaves. You can also drizzle melted chocolate on top, too!
Amount Per Serving: Calories: 268Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 41mgSodium: 223mgCarbohydrates: 33gFiber: 2gSugar: 20gProtein: 4g
Nutrition information is estimated. Changes to the recipe and use of different brands may cause changes to the nutritional information to vary slightly from the ones provided here.