We recently made this Chocolate Zucchini Bread and it was delicious. My kids had no idea that it was chuck full of vegetables.
You might remember how last fall my garden produced an unreal amount of zucchini . . . in fact, that was really the only successful plant in our garden (it was our first year planting a garden . . . we were amateurs!).
I had so much zucchini that I really had to get creative with what I made so that my family would still eat it.
At the end of the fall, my kitchen counter still had a stack of zucchini on it.
I knew that it would go bad before we would eat all of it, so I shredded it and placed it into freezer bags in 2-cup quantities. All winter long, I would pull out bags of shredded zucchini and use it in recipes- it was so fun having fresh garden zucchini in the dead of winter!
It made the perfect after-school snack or would be a fun treat to put in a lunch box for school. Even if you don’t have a freezer full of shredded zucchini as I do, you can just buy some zucchini at the store. If you’re looking for more Zucchini Bread recipes, try our Classic Zucchini Bread Recipe and our Pina Colada Zucchini Bread!
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
Ingredients needed for this Chocolate Zucchini Bread:
- 1 ½ cups sugar
- 1 cup unsweetened applesauce or canola oil
- 3 eggs
- 3 teaspoons vanilla
- 2 ½ cups flour
- ½ cup cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ¼ teaspoon baking powder
- 3 cups zucchini shredded
- 1 cup milk chocolate chips
How to make this yummy Chocolate Zucchini Bread Recipe:
- In a large bowl, beat the sugar, applesauce, eggs and vanilla until well blended.
- In a separate bowl, combine the flour, cocoa, salt, baking soda, cinnamon and baking powder.
- Gradually beat the dry ingredient mixture into the sugar mixture until blended.
- Stir in zucchini.
- Fold in chocolate chips.
- Transfer to two 8 x 4 inch loaf pans coated with non-stick cooking spray.
- 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
Related Recipe: Try our Chocolate Zucchini Sheet Cake Recipe or our Chocolate Chip Zucchini Bars
Chocolate Zucchini Bread Recipe
Ingredients
- 1 ½ cups sugar
- 1 cup unsweetened applesauce, or canola oil
- 3 eggs
- 3 teaspoons vanilla
- 2 ½ cups flour
- ½ cup cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ¼ teaspoon baking powder
- 3 cups zucchini, shredded
- 1 cup milk chocolate chips
Instructions
- In a large bowl, beat the sugar, applesauce, eggs and vanilla until well blended.
- In a separate bowl, combine the flour, cocoa, salt, baking soda, cinnamon and baking powder.
- Gradually beat the dry ingredient mixture into the sugar mixture until blended.
- Stir in zucchini.
- Fold in chocolate chips.
- Transfer to two 8 x 4 inch loaf pans coated with non-stick cooking spray.
- 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
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Mmmm, this looks delicious! My mom used to always make zucchini muffins and they were so good! I’m definitely trying this! Thanks for sharing 🙂
Totally saving this recipe for late summer…our zucchini plants went in the ground today!
Oh delicious!!!!!!
What timing!! I harvested my third zucchini This morning(along with a yellow squash) and was deciding what to do with it!! We’ve had stuffed zucchini and Parmesan zucchini sticks so far. This will give us a break for a few days with something sweet and not highly identifiable!!
I got an early start on my garden this year, and it’s been in the 80’s every day for the past couple weeks here in Houston! The garden is loving it!! (it’s going to be a long hot summer
This looks wonderful, always looking for new zucchini recipes!
Really good!
With this recipe I made delicious Chocolate Zucchini Muffins! 🙂
Will post them in my foodblog in a few days! 🙂
Thanks for the recipe
I love hiding zucchini in yummy baked goods!!! Especially ones with lots of chocolate like this!!! YUM!!!
As soon as you said “after school snack” I knew that this had to go on my list. Bought zucchini at the store today and will make this while my daughter is at school tomorrow so she’ll have no idea there is goodness hiding inside the chocolate. Thanks!
Have you tried freezing these at all? I have a bunch of zucchini from my garden to use up so I’m looking for bread recipes that also freeze well!
Zucchini bread freezes great!
does anyone know how many calories this has per serving, without the chocolate chips?
It is so cool to see another large family of girls that are close! Their are 10 girls in my family…No brothers, and no twins! I am definitely going to have to try this recipe. I have tons of zucchini on my counter right now. Thanks for sharing, because it looks amazingly delicious! 🙂
10 girls!!!! That is amazing! Thanks so much for stopping by our blog and good luck with all of that zucchini. You can always drop it off on your neighbor’s porches and do a “ring and run”. 🙂 That happens in our neighborhood!
This will demonstrate my lack of cooking skills-what is baking chocolate? I have unsweetened Hershey’s baking cocoa. Is that the same thing?
Our recipe says baking cocoa. That is the unsweetened Hershey’s cocoa. Some recipes will call for unsweetened baking chocolate. It’s found in the form of a candy bar in the baking section. The zucchini bread recipe calls for the cocoa powder. Hope this helps!! 🙂
Did you use milk chocolate chips or semi-sweet? I am making this tomorrow!
1st time making Zucchini bread, even though I LOVE Zucchini and this is awesome! It will be a family favorite for sure.
We used milk chocolate. But either one will work fine.
I made these into muffins and they froze beautifully. Perfect for pulling out for the kids for a snack or a quick breakfast.
I made this into muffins and it was perfect. 22 minutes baked then perfectly. My kids LOVED them and had no idea there was a ton of zucchini in there. I froze a bunch and pulled them out for quick snacks or breakfasts if I was in a hurry. I am going to make another batch now since they have gone through the ones in the freezer.
Just made and ate first slice … universal opinion very yummy.
Only thing I would add is that the mixture becomes very thick when you’re adding in the final flour and I had to start adding the courgette before all the flour was in to get it all mixed up, but otherwise fantastic.
Oh and I used olive oil because it was what I had and still delicious.
I don’t normally comment, but this recipe was too amazing not to comment on. I just made some this morning and my children (ages 4, 6, 8) ate it after school. I told them there was a secret ingredient and they tried to guess what it was. Their answers were cake, chocolate, and magic. Then I told them it was zucchini. You should have seen the looks on their faces. They were so shocked! Thanks for the amazing recipe!
I made these once using a few tbs of wheat bran for some added oomph. (I’m going to try to add a sprinkle of flax next time) I didn’t really enjoy the cinnamon in them so I’m making these again sans cinnamon and a tad less vanilla. I also used about 1 1/4 cup sugar instead and it was sweet enough. Good recipe for my dairy free kids and using my garden zucchini!
How do you suggest these be stored after cooling? They are amazing!!!
In a bread bag or airtight container. (It won’t last long!)
Wondering if you need to squeeze the water out of the zucchini first before adding it?
No need to squeeze it out!