Best 12 Chocolate Zucchini Bread I Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge your taste buds in the delightful harmony of chocolate and zucchini with our curated collection of the best chocolate zucchini bread recipes! From classic to creative, these recipes transform the humble zucchini into a moist, rich, and flavorful treat. Whether you prefer a dense, decadent loaf or a lighter, airier version, our article will guide you toward the perfect recipe for your baking pleasure.

Let's cook with our recipes!

CHOCOLATE ZUCCHINI BREAD



Chocolate Zucchini Bread image

This rich chocolate zucchini bread makes the perfect afternoon snack whenever you're in need of a chocolate fix.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h20m

Yield One {8½ x 4½-inch|22 x 11-cm} loaf

Number Of Ingredients 12

1 stick (½ cup) unsalted butter
¾ cup plus 2 tablespoons light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1⅔ cups all purpose flour, spooned into measuring cup and leveled off with a knife
⅓ cup Dutch-process cocoa powder (ok to substitute natural cocoa powder)
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon espresso powder or instant coffee (optional)
2 cups shredded zucchini, gently packed (you'll need about 2 medium zucchini; do not wring out the liquid)
1 cup semi-sweet chocolate chips

Steps:

  • Preheat the oven to 350°F degrees and grease an 8½ x 4½-inch loaf pan with nonstick cooking spray.
  • Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.)
  • Whisk together the flour, cocoa powder, salt, baking powder, baking soda and instant coffee (if using) in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.
  • Stir in the shredded zucchini and chocolate chips. (It will still be thick -- that's okay.)
  • Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60 to 65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.
  • Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Facts : ServingSize 1 slice, Calories 231, Fat 10g, Carbohydrate 33g, Protein 3g, SaturatedFat 6g, Sugar 21g, Fiber 1g, Sodium 184mg, Cholesterol 41mg

CHOCOLATE ZUCCHINI BREAD



Chocolate Zucchini Bread image

Make and share this Chocolate Zucchini Bread recipe from Food.com.

Provided by itsjustme

Categories     Quick Breads

Time 1h25m

Yield 2 loaves, 10 serving(s)

Number Of Ingredients 11

3 eggs
1 cup vegetable oil
2 cups sugar
1 tablespoon vanilla extract
2 cups zucchini, peeled, shredded (about 1 medium)
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon, ground
1/4 teaspoon baking powder

Steps:

  • 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.

Nutrition Facts : Calories 501.2, Fat 24.2, SaturatedFat 3.7, Cholesterol 55.8, Sodium 392.8, Carbohydrate 67.6, Fiber 2.7, Sugar 40.9, Protein 6.3

CHOCOLATE ZUCCHINI BREAD



Chocolate Zucchini Bread image

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

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 11

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
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

Steps:

  • 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 2 greased 8x4-in. loaf pans., 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.

Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE ZUCCHINI BREAD



Chocolate Zucchini Bread image

Chocolate zucchini bread that's rich, moist, and with a tender crumb. Made with cocoa powder for extra chocolate intensity.

Provided by Elise Bauer

Categories     Dessert     Snack     Baking     Bread     Chocolate     Quick Bread     Zucchini

Time 1h20m

Number Of Ingredients 11

4 cups grated zucchini (from about a pound and a half of zucchini)
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups granulated white sugar
2 eggs
3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted
1/2 teaspoon instant coffee granules
1/2 teaspoon almond extract

Steps:

  • Preheat oven, prepare loaf pans: Preheat oven to 350°F, with a rack in the middle. Grease two 9x5-inch loaf pans with baking spray or butter.
  • Beat sugar and eggs, add melted butter, instant coffee granules, almond extract: In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I'm lazy and use a mixer but it's easy enough to do by hand.) Add the melted butter, instant coffee granules, and almond extract and beat until smooth.
  • Add zucchini to the egg mixture: Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition.
  • Cool: Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack. Note that if you try to slice the chocolate zucchini bread before it has completely cooled, it will be rather crumbly. It's also easiest to slice with a bread knife.

Nutrition Facts : Calories 197 kcal, Carbohydrate 29 g, Cholesterol 37 mg, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 188 mg, Sugar 16 g, Fat 8 g, ServingSize Makes 2 loaves, UnsaturatedFat 0 g

CHOCOLATE CHIP ZUCCHINI BREAD



Chocolate Chip Zucchini Bread image

Moist zucchini bread gets a simple makeover with chocolate chips.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 13

1/3 cup unsalted butter, melted and cooled slightly
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
One 8-ounce zucchini (about 1 large), grated (about 1 1/2 cups)
1 1/2 cups all-purpose flour (see Cook's Note)
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup semisweet chocolate chips
Canola nonstick cooking spray, for greasing the pan

Steps:

  • Adjust rack to the middle position and preheat the oven to 325 degrees F.
  • Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
  • Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture in to the flour mixture until just combined. Fold in the chocolate chips. Coat an 8 1/2-inch-by-4 1/2-inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top with the back of a spoon.
  • Bake, rotating about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
  • Cool completely in the pan on a cooling rack.

CHOCOLATE ZUCCHINI BREAD I



Chocolate Zucchini Bread I image

A moist scrumptious bread with chocolate and spices that even the kids will love. It's a great way to use up all of those extra zucchinis in your garden!

Provided by Diane

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h30m

Yield 20

Number Of Ingredients 11

2 (1 ounce) squares unsweetened chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¾ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
  • In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
  • Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Nutrition Facts : Calories 278 calories, Carbohydrate 34.9 g, Cholesterol 27.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 192.6 mg, Sugar 23.8 g

CHOCOLATE MARBLE ZUCCHINI BREAD RECIPE BY TASTY



Chocolate Marble Zucchini Bread Recipe by Tasty image

This twist on zucchini bread combines the best of both worlds: cinnamon and spice with decadent triple chocolate. Don't worry about squeezing excess liquid from the zucchini - it will keep the bread moist! Before you bake, swirl the two batters together with a skewer or knife for a perfect marbling effect. For the best slice, let the bread cool completely before serving - but you might not be able to wait that long!

Provided by Marigrace Angelo

Categories     Bakery Goods

Time 2h25m

Yield 10 servings

Number Of Ingredients 14

2 medium zucchinis
1 cup light brown sugar
½ cup granulated sugar
4 large eggs
1 cup canola oil
1 tablespoon apple cider vinegar
2 teaspoons McCormick® vanilla extract
2 ½ cups all-purpose flour, divided
½ cup Dutch-process cocoa powder
2 teaspoons baking soda, divided
1 teaspoon kosher salt, divided
½ cup semisweet chocolate chip
1 teaspoon McCormick® Ground Cinnamon
nonstick cooking spray, for greasing

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Trim the ends of the zucchini, then grate on the large holes of a box grater. You should have about 3 cups (450 G) total.
  • In a large bowl, whisk together the brown and granulated sugars, eggs, canola oil, apple cider vinegar, and vanilla. Fold in the shredded zucchini.
  • Pour half of the wet ingredients, about 2 cups, into a medium bowl.
  • In a medium bowl, whisk together 1 cup (125 G)flour, the cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Add the cocoa mixture the bowl with half of the zucchini mixture and mix well. Fold in the chocolate chips. Set aside.
  • In a separate medium bowl, whisk together the remaining 1½ cups (185 G) flour, 1 teaspoon baking soda, ½ teaspoon salt, and the cinnamon.
  • Fold the dry ingredients into the remaining bowl of wet ingredients.
  • Grease a 9x5-inch (6 x 12 cm) loaf pan with nonstick spray.
  • Using 2 ¼-cup measures, alternate scooping the batters to the prepared pan to create a marbled effect.
  • Bake until a cake tester inserted in the center of the cake comes out clean, 70-80 minutes.
  • Let the bread cool for 15 minutes in the pan, then transfer to a wire rack to cool completely, about 30 minutes. Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 479 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 2 grams, Protein 8 grams, Sugar 25 grams

MAKEOVER CHOCOLATE ZUCCHINI BREAD



Makeover Chocolate Zucchini Bread image

With some basic changes our Test Kitchen was able to keep all the flavor of Jennifer Sickels favorite bread while greatly reducing the guilt. We hope you'll enjoy this makeover as much as we did! Jennifer hails from Greenfield, Indiana.

Provided by Taste of Home

Time 55m

Yield 2 loaves (12 slices each).

Number Of Ingredients 13

1-1/4 cups sugar
3 eggs
2/3 cup unsweetened applesauce
1/3 cup canola oil
3 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 cup cake 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

Steps:

  • In a large bowl, beat the sugar, eggs, applesauce, oil and vanilla until well blended. Combine the flours, 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 40-45 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.

Nutrition Facts : Calories 137 calories, Fat 4g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE ZUCCHINI BREAD II



Chocolate Zucchini Bread II image

This bread doesn't last long in our house. The cinnamon gives this bread an unexpected flavor.

Provided by Shanna

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h10m

Yield 20

Number Of Ingredients 13

3 cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups white sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  • In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.
  • Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 41.9 g, Cholesterol 27.9 mg, Fat 18.4 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 3.9 g, Sodium 230 mg, Sugar 25.1 g

CHOCOLATE ZUCCHINI BREAD RECIPE



Chocolate Zucchini Bread Recipe image

This Chocolate Zucchini Bread is so easy to make and a great way to use up your zucchini harvest!

Provided by Contributor

Categories     Dessert

Time 1h5m

Number Of Ingredients 12

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

Steps:

  • 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

Nutrition Facts : Calories 200 kcal, Carbohydrate 43 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 35 mg, Sodium 269 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving

CHOCOLATE ZUCCHINI BREAD



Chocolate Zucchini Bread image

Two types of chocolate-semisweet and cocoa powder-give this zucchini loaf its rich flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h5m

Number Of Ingredients 14

1 stick unsalted butter, melted and cooled, plus more for pan
2 cups unbleached all-purpose flour, plus more for pan
1 3/4 cups granulated sugar
1/4 cup unsweetened cocoa powder
2 1/4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
4 large eggs, beaten
2 teaspoons pure vanilla extract
3 cups coarsely grated zucchini (from 1 pound)
5 ounces semisweet chocolate, chopped (1 cup)
1 1/4 cups confectioners' sugar
1 to 2 tablespoons whole milk
1 teaspoon poppy seeds

Steps:

  • Bread: Preheat oven to 350 degrees. Butter a 10-by-5-inch loaf pan. Line with parchment, leaving an overhang on two long sides, then butter and flour paper.
  • Whisk together flour, sugar, cocoa, baking powder, salt, and baking soda. In another bowl, stir together butter, eggs, vanilla, and zucchini. Stir into dry mixture, then fold in chocolate. Pour into pan, smoothing top with a spatula. Bake until a skewer inserted into the center comes out clean, about 1 hour 20 minutes. Let cool 20 minutes on a wire rack, then remove from pan and cool completely.
  • Glaze: In a small bowl, combine sugar and milk. Whisk until smooth. Pour glaze over bread, then sprinkle with poppy seeds. Let stand until set, about 20 minutes, then cut into slices to serve. Bread will keep, unglazed, at room temperature for up to 3 days.

DOUBLE CHOCOLATE ZUCCHINI BREAD



Double Chocolate Zucchini Bread image

Forget the old, dry chocolate zucchini bread. This one is fabulous. Nice and chocolatey, moist and delicious. From the Food Network Kitchens cookbook.

Provided by ciao4293

Categories     Quick Breads

Time 1h5m

Yield 2 loaves

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa (NOT dutch process)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 pinch ground cloves
1 cup butter, softened
1 1/2 cups sugar
1/4 cup oil
2 large eggs, at room temp
1/2 cup buttermilk, also at room temp
1 teaspoon vanilla extract
2 cups zucchini, unpeeled and shredded
4 ounces bittersweet chocolate, finely chopped

Steps:

  • Heat oven to 350°.
  • Butter and flour 2 loaf pans.
  • Whisk the flour with the cocoa, baking soda, cinnamon and cloves in a medium size bowl.
  • Beat butter and sugar in a medium bowl with a mixer on med high until light and fluffy, about 4 minutes.
  • While you're mixing, drizzle in the oil, then the eggs, one at a time, beating well after each addition.
  • Stir the vanilla into the buttermilk.
  • Mix the flour mixture into the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour.
  • (Like this--flour, buttermilk, flour, buttermilk, flour) Scrape the sides of the bowl when needed.
  • Fold in the zucchini and chocolate.
  • Divide batter into the 2 pans.
  • Bake until tester comes out clean, about 55 minutes.
  • (be careful, the tester may look chocolatey from the chocolate in the bread--don't overbake) Cool in pans on rack before removing and slicing.

Tips:

  • Choose the right zucchini: Use young, tender zucchini for the best flavor and texture. Avoid large, mature zucchini, as they can be tough and watery.
  • Grate the zucchini: Grating the zucchini helps to release its moisture and makes it easier to incorporate into the batter.
  • Don't overmix the batter: Overmixing the batter can result in a tough, dense bread. Mix just until the ingredients are combined.
  • Bake the bread at the right temperature: The ideal temperature for baking chocolate zucchini bread is 350°F (175°C). This will help to ensure that the bread cooks evenly and doesn't dry out.
  • Let the bread cool before slicing: Allow the bread to cool completely before slicing it. This will help to prevent it from crumbling.

Conclusion:

Chocolate zucchini bread is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dessert. It's a great way to use up leftover zucchini, and it's also a fun and easy recipe to make with kids. With its moist texture, rich chocolate flavor, and hint of zucchini, this bread is sure to be a hit with everyone who tries it.

Related Topics