This is a deliciously decadent quick bread.
This Chocolate Zucchini Bread recipe is packed with rich chocolatey flavor with lots of goodness from zucchini and applesauce.
It’s great for breakfast or a quick and tasty snack.
- This double chocolate zucchini bread is so rich and moist; everyone loves it!
- It’s easy to make with simple ingredients.
- It has so much chocolate flavor that it’s almost like a dessert for breakfast.
- Like my usual zucchini bread recipe, this recipe freezes well.
Ingredients for Chocolate Zucchini Bread
- Zucchini: If using small to medium zucchini, there is no need to peel them. If using large garden zucchini, peel the skin if it is tough and scrape out the seeds if needed. Garden zucchini can vary in how much moisture it has. If it’s very wet, you can squeeze a tiny bit of excess moisture from it.
- Chocolate: Unsweetened cocoa powder adds the chocolaty flavor to this bread along with mini chocolate chips.
- Flour: This recipe uses all-purpose flour and has not been tested with other varieties.
- Oil: A blend of applesauce and oil adds just the right texture. You can use all oil if needed – ensure you’re using a light-flavored oil in this recipe.
How to Make Chocolate Zucchini Bread
- Whisk the dry ingredients in a large bowl.
- In a medium bowl, whisk sugar with the wet ingredients.
- Add wet ingredients to dry ingredients. Fold in zucchini and chocolate chips.
- Pour batter into loaf pans and bake (per the recipe below).
Storing Chocolate Zucchini Bread
- Keep chocolate zucchini bread in a zippered bag at room temperature for up to 4 days.
- Like most quick breads, chocolate zucchini bread freezes beautifully as slices or a whole loaf.
- Freeze a loaf for up to two months after wrapping it tightly in plastic wrap. Slices can be frozen on a baking sheet and transferred to a zippered bag. Pop them into a plastic bag before school or work and they’ll be thawed in a couple hours.
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Chocolate Zucchini Bread
Decadently moist and sweet, this chocolate zucchini bread is as easy as it is delicious.
Prevent your screen from going dark
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Preheat the oven to 350℉. Grease two 8×4-inch loaf pans or line with parchment.
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Grate the zucchini with the large holes on a box grater.
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In a large bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
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In a medium bowl, whisk sugar, brown sugar, eggs, oil, applesauce, and vanilla.
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Add the sugar mixture to the flour mixture and stir just until moistened. Fold in the zucchini and chocolate chips. Don’t overmix.
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Divide the batter over the two loaf pans and bake for 45 to 55 minutes or until a toothpick comes out clean.
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Transfer the bread to a wire rack to cool completely.
Do not squeeze excess moisture from the zucchini as the moisture is needed in this recipe.
Do not overmix the batter, it should be stirred just until the ingredients are moist.
Calories: 288 | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 238mg | Potassium: 175mg | Fiber: 2g | Sugar: 28g | Vitamin A: 118IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread, Dessert
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