This Chocolate Zucchini Bread Recipe takes the delicious taste of plain ol’ zucchini bread to new heights – it is delicious and easy!
Knowing that our second oldest son and daughter-in-law (who is gluten-free) would be home for the holidays, I needed a gluten-free snack.
After looking at various recipes, a reader came to my rescue with the Gluten-Free Chocolate Zucchini Bread. Making it well in advance to tweak as necessary, the family members at home enjoyed eating and taste testing!
What Flour To Use
Since the gluten-free version was such a hit, I decided to make the same recipe twice using whole wheat flour (much healthier) and all-purpose flour.
The whole wheat flour worked well but the loaf was heavier and denser while the all-purpose flour made a much lighter and airier loaf – both were delicious! Needless to say, everyone enjoyed “having” to taste and give opinions and none of the Chocolate Zucchini Bread was left over.
Zucchini squash is one vegetable that our garden produces abundantly. In fact, it produces so much that even with our large family, we can not eat it all! So, after washing it, I shred the zucchini, place it in freezer bags and freeze it – I don’t even peel it. You can’t get much easier than that!
While fresh zucchini makes delicious bread, having frozen shredded zucchini on hand makes it super easy to whip up a batch of the following Chocolate Zucchini Bread recipe.
Tips For Making Chocolate Zucchini Bread;
- Grate leftover zucchini and freeze it so you can bake with it anytime
- You can substitute the zucchini for many other vegetables such as carrots and beets
- Add different flavorings such as lemon and orange zest or ground cloves
- This chocolate zucchini bread may be frozen once completely cooled
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I always loved this quick bread growing up.
- 4 eggs
- 2 c. sucanat or raw sugar
- 1/2 c. applesauce unsweetened
- 1/2 c. olive oil
- 1 tsp vanilla
- 3 Tbsp butter melted
- 6 Tbsp unsweetened cocoa
- 2 c. all purpose flour or whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 2 c. zucchini grated
- 2/3 c. chocolate chips
- 1 c. nuts chopped (optional)
Preheat the oven to 350 F. Lightly oil two 9 x 5 inch loaf pans or 24 muffin cups.
- Combine the eggs, sucanat (or raw sugar), applesauce, oil, and vanilla - mix well.
- Combine the melted butter and cocoa to form a paste - add to the egg mixture and blend.
- Mix together the flour, baking soda, salt and cinnamon. Add to the previous mixture and mix well.
- Fold in the zucchini, chocolate chips and nuts (if using).
- Pour the batter into greased pans and bake for 1 hour or until a fork inserted in the center comes out clean. Muffins take about 25 - 30 minutes.
- Cool for 10 minutes in the pans and then turn onto wire rack and cool completely.
- Enjoy!
Tips For Making Chocolate Zucchini Bread;
- Grate leftover zucchini and freeze it so you can bake with it anytime
- You can substitute the zucchini for many other vegetables such as carrots and beets
- Add different flavorings such as lemon and orange zest or ground cloves
- The Chocolate Zucchini Bread may be frozen once it is completely cooled.
Maritza says
Hi look so good I was wondering if this recipe will work with a gluten free all purpose flour, my husband is allergic to wheat.
Dina-Marie says
Maritza, I think it would but here is a gluten free version that I have done and know it tastes delicious! Gluten Free Chocolate Zucchini Bread
Emily Kemp says
Mmm I can just imagine how delicious this is, I love using veggies in bread it keeps them so moist!