chocolate zucchini bread

This moist and delicious Double Chocolate Zucchini Bread recipe is sure to become a family favorite! Made with grated zucchini and applesauce, this healthy zucchini bread tastes a lot like chocolate cake.

Double Chocolate Zucchini Bread

white whole wheat flour

dutch processed cocoa powder

baking powder

baking soda

salt

cinnamon

nutmeg

maple syrup

applesauce

coconut oil, melted

vanilla extract

zucchini (about 1½ zucchinis), lightly squeeze the liquid from the zucchini

chocolate chips

Prepare a 8&#215;4 loaf pan by greasing the bottom and sides (you can grease with coconut oil, butter, or PAM cooking spray)

In a medium bowl, add flour, cocoa powder, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together.

In a large bowl, add maple syrup, unsweetened applesauce, coconut oil, egg, and vanilla extract. Whisk together until smooth.

Slowly add the dry ingredients to the wet ingredients until everything is combined.

Fold in the grated zucchini and chocolate chips.

Bake for 45-50 minutes, or until a toothpick comes out clean.

You had me at double chocolate, but the addition of zucchini in this is fantastic. I love that it helps keep moisture in the bread and no one knows it's inside!

I love chocolate bread and I think your addition of zucchini is great!  It's a wonderful way to get more vegetables in your diet and eat chocolate at the same time!  I can't wait to make your delightful bread!

I could 100% sympathize with how your morning routine looks! My kids are a little older now- 5 &amp; 10- but I remember the days of feeding, pumping, gettingthe kids ready AND going to work. UGH! Coffee 100% got me thru those days. And if I had time for a latte, espresso or flat white it was a huge bonus. Love this little machine... and your recipe for chocolate chip zucchini bread. YUM

My son definitely love this gorgeous bread!

This might be the best looking zucchini bread I've ever seen!

You&#x27;ll love this moist, fudgy chocolate zucchini bread! Made with whole wheat flour, coconut oil, and lots of zucchini, this recipe is super delicious and secretly healthy.

Chocolate Zucchini Bread

whole wheat pastry flour*

1¼ all-purpose flour

cocoa powder

sea salt

eggs

almond milk (room temp)

coconut oil (melted)

zucchini

semisweet chocolate chips (more

Preheat the oven to 350°F and lightly spray two 8x4” loaf pans with nonstick spray.

In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large bowl, whisk together the eggs, almond milk, coconut oil, maple syrup, and vanilla. Stir in the zucchini. Add the dry ingredients to the bowl and stir until just combined. Don’t overmix. Fold in the chocolate chips.

Pour the batter into the loaf pans. Sprinkle with more chocolate chips and bake for 45 to 50 minutes, or until a toothpick inserted comes out clean and the tops spring back to the touch. Remove from the oven and cool completely.

Very moist chocolate bread loaded with zucchini. Noone can tell there is zucchini inside.

Yogurt Chocolate Zucchini Bread

sugar

olive oil oil

yogurt

flour

chocolate chips, plus ¼ cup for topping

Preheat oven to 350F (180C). Grease 2 loaf pans (8 x4 inches) and set aside.

In a large bowl, beat eggs and sugar. Add in olive oil, yogurt and vanilla extract. Mix well.

Mix flour, salt, and baking powder in a bowl and sift into the egg wet mixture. Stir until smooth, but don’t overdo it.

Add in grated zucchini and stir just until it is coated with the batter.

Put 1 cup chocolate chips into a medium bowl. Sprinkle a little flour over them, stir and fold in the batter. Don’t overmix it.

Share the batter into the pans. Top each with extra chocolate chips and bake for 60-65 minutes or until a toothpick inserted into the centre comes out slightly moist and with tiny pieces around.

Let it cool completely before slicing and serving.

yeah i had trouble too. Tried making muffins, followed the recipe exact and they cooked for an hour, an HOUR- muffins.. and were still slightly gooey. Needs more flour i think. Unless maybe I didn't squeeze the  zucchini well enough? But man, I squeezed the hell out of it, thought it was enough. Maybe letting the shreds sit out on a towel for awhile? Hmm. I like the idea though and the basic taste is perfect.

Agreed! there was way too much zucchini in this recipe. You can easily see it when you cut each slice which isn't the most appetizing thing to see. Mine also sunk when cooling, and I did not see why the batter was separated into two pans. Next time I'll decrease the zucchini and only bake in one pan.

I made two loaves today and the batter was very smooth.  The two loaves rose in the pans, however, during the cooling time they collapsed.   They were very dense and not like the photos.   The taste was not the greatest.  All that I tasted was the olive oil.   I'm not sure if the olive oil or too much zucchini  may have caused the loaves to sink.

I had the same problem.  I actually made the recipe twice!  Thinking that I had done something wrong the first time.  The loves didn't rise much and when they cooled they sank.  It was not even edible.  I wondered if there was a typo in the recipe.  I was surprised that it was baking powder and not baking soda.  My other zucchini bread recipe calls for baking soda.  Was very disappointed!

I think I'm having the same problem here. Any update on this?

Wow so amazing thank you for your recipe  I&#039;m definitely making this again! 

And the recipe did not need any changes and its perfect for two pans 

This recipe was a complete waste of time and ingredients. I made mine in muffin tins, which doesn't usually make a difference. It was WAY too much zucchini for the ingredients. The insides are gooey, not in a good way, and practically solid zucchini. I am very not pleased with the outcome. I do NOT recommend.

I made this today and am happy with it.  I did NOT squeeze the zucchini as I think I would have had to put weights on it to really get much water out of it.  Each loaf ended up being about 1.5 inches tall.  I'd say it compares a bit to brownies.  What I like, that others may have complained about is that it is so moist it is somewhat gooey inside.  Personally, I love this.  It reminds me of molten lava cakes!   My only negative remark is that I wish it had risen higher (which it seemed to do in the oven, but as someone else pointed out, it dropped upon cooling).  Obviously the density of the zucchini is the culprit and this was to be expected I suppose.  Maybe an additional egg might have helped it hold its risen height.  I will make this again I'm sure.  Next time I might add walnuts.  Thank you.

Just made this recipe.  The bread did not rise at all and like others have said is kind of gummy.  Taste is ok.  Edible but not exactly good.

I was very nervous about this recipe after many reviews of failed attempts. I went online and read other recipes to get an idea where the problem may be, but then some reviewers also had great success with Give Recipe's way, and I decided to go for it. My zucchinis came fresh from the garden but strangely when I grated them they had very little juice at all and squeezing them was a waste of time. I followed Zerrin's recipe , to a T, right to the end until I had to put it in the pans. At that point I felt the mixture seemed a little dry. I poured half the batter into one cake tin and then I added a dash more milk to the second half of the mixture. Both cakes are fabulous but perhaps the one where I added just a little more milk was just a little bit nicer. However, the one with a bit more milk did not rise as much.  Out of interest, if you live in Turkey and can get hold of Basak cocoa powder, I think it has to be rated as one of the best in the world, leaps and bounds ahead of Bournville or Cadbury etc. It's amazing and I go to great lengths to always use this one. It also makes brilliant hot chocolate drinks in winter time and gives a far stronger chocolate flavour to cakes and brownies than any other cocoa powder I have ever used.

Thank you Zerrin. It's a keeper.

I made this recipe-followed the instructions as written-and it was absolutely delicious.  Moist, chocolatey, and not too sweet.  Thanks so much!  I will definitely make again.  : )

I am not sure why my loaf is always a lot thinner than recipe photos... Lol... But it is still delicious! Mine just didn't rise.

I made this recipe and put it into my pan for small loaves.  They were ready in 25 minutes and very delicious!  I just put baking cups in the bottoms of the mini loaf sections and then didn't have to cut into a large loaf, just handed everyone their own loaves. Very moist and chocolate flavored and everyone loved it. I will make this over and over again because it's so easy and delicious and ready in a short time..  I didn't even get out the mixer. I just mixed the eggs and sugar with a whip and then stirred everything else with a wooden spoon. Everyone said Yummy!

Really disappointing. I made this just as instructed, I have a thermometer in my oven so I know the temp was correct, my baking powder is fine, and the loaves did not rise and were burned on the outside and completely raw in the middle after an hour and 10 minutes of cooking, even after I turned up the temp towards the end. I have to throw them away. Probably ought to take this recipe down or alter it, considering how many people have had trouble. It's a real pain to dirty dishes and spend time only to have to throw food in the garbage. Really disappointed.

Added some dried Montmorency tart cherries. YUM!

very good. I did 2 pans but could have used one. It also only took 50 minutes to bake but that was probably because my loaves were thin.

I just died this recipe and I think the bake time must be screwed up. I baked my two loaf pans for an hour and a half and they were still not cooked. I thought for sure an extra thirty minutes would have been enough, but nope. They all fell, even though my knife came out clean in all of them, they still fell and now will be going into the garbage. Thanks for sharing your terrible recipe. Oh...and I did try a little of the cooked outside, the taste was terrible too. Too bitter from the cocoa and not sweet enough.

Love the idea of this to get rid of a few courgettes but had same problem as a previous baker, it just would not set! Nearly 2 hours?! The bits that have set Taste amazing though

I made 2 loaves, perfect for us !! Family and friends left with the remaining( not much left ;) ) since I didn’t want us to eat the rest ! No problem for the cooking issues and I will be making some more and this time will freeze it ! Great recipe !

https://www.youtube.com/watch?v=HA5cH6zETLU

This Yogurt Chocolate Zucchini Bread is so moist and rich that I could even call them zucchini brownies in a loaf shape. Do you hear me zucchini haters? This bread will make you love zucchini! I’m pretty sure that you will be making this bread quite often and regret those years when you used to refuse eating zucchini. 

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RECIPE
INGREDIENTS
2 eggs
1 cup sugar
⅓ cup olive oil or vegetable oil
½ cup yogurt
1 teaspoon vanilla extract
⅓ cup cocoa powder
1 and ½ cups flour
1 and ½ teaspoon baking powder
¼ teaspoon salt
3 cups grated and squeezed zucchini
1 cup chocolate chips, plus ¼ cup for topping

INSTRUCTIONS
Preheat oven to 350F (180C). Grease 2 loaf pans (8 x4 inches) and set aside.

In a large bowl, beat eggs and sugar. Add in olive oil, yogurt and vanilla extract. Mix well.
Add in cocoa and mix with a spatula.
Mix flour, salt, and baking powder in a bowl and sift into the egg wet mixture. Stir until smooth, but don’t overdo it.
Add in grated zucchini and stir just until it is coated with the batter.
Put 1 cup chocolate chips into a medium bowl. Sprinkle a little flour over them, stir and fold in the batter. Don’t overmix it.
Share the batter into the pans. Top each with extra chocolate chips and bake for 60-65 minutes or until a toothpick inserted into the centre comes out slightly moist and with tiny pieces around.
Let it cool completely before slicing and serving.

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Get the full printable recipe here: https://www.giverecipe.com/chocolate-yogurt-zucchini-bread/

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Run Amok Kevin MacLeod (incompetech.com)
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Chocolate and Yogurt Zucchini Bread

This healthy Chocolate Zucchini Bread is so rich and moist that no one will ever know there’s zucchini in it. With walnut in every bite!

all-purpose flour

whole-wheat flour

unsweetened cocoa (preferably Dutch-process)

tsp baking powder

tsp baking soda

tsp salt

eggs (lightly beaten)

canola oil

tsp vanilla extract

oz unsweetened chocolate (melted)

walnuts (1 3/4 ounces)

zucchini (from 1 large (squeezed well with a dishcloth))

Baking spray

Preheat oven to 325°F.

Spray two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.

Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.

Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended.

Add the dry ingredients and stir with a rubber spatula until just combined.

Fold in zucchini and walnuts.

Pour the batter into the prepared pans. Bake the loaves 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for 10 minutes. Invert onto rack and cool completely.

This Gluten-Free Vegan Chocolate Zucchini Bread is super moist, indulgent and tastes like a brownie!

Gluten-Free Vegan Chocolate Zucchini Bread

150 g zucchini (courgette) (, grated)

60 g coconut oil ((or sub olive or vegetable oil))

maple syrup ((or sub any other sweetener))

apple cider vinegar (* (ensure gluten-free if necessary))

150 ml unsweetened almond milk

150 g ground walnuts (** (or sub ground almonds/almond meal))

baking powder ((ensure gluten-free if necessary))

bicarbonate of soda (baking soda)

dark chocolate chips (*** (ensure vegan/gluten-free if necessary))

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Use both hands to squeeze as much water as possible out of the grated zucchini - this will help it cook better.

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).

Once melted, add the zucchini, maple syrup, vinegar, salt, milk and ground walnuts to the same bowl .

Sift in the flour, baking powder, bicarbonate of soda and cocoa powder.

Mix well, adding a splash more milk if it&#039;s looking too dry.

Add the chocolate chips and fold in gently .

Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).

Bake in the oven for around 35 minutes until risen and an inserted skewer comes out clean .

Once out the oven, leave to cool on a wire rack before cutting.

Tastes best fresh but keeps covered in the fridge for up to a few days.

Do you have trouble including enough greens in your diet? Try sneaking them in your desserts! This chocolate zucchini bread is chocolatey, moist and delicious. Promise you won’t taste the zucchini!

oats

tbsp cocoa powder

sugar chocolate

zucchini,

coconut sugar

tbsp olive oil

Grate zucchini using a box grater and drain off excess liquid. Transfer to a large mixing bowl.

Add to mixing bowl the rest of the wet ingredients and mix until combined.

In a blender or food processor, process rolled oats into a fine powder.

Add the rest of the dry ingredients, except for chocolate chips, to the blender. Process until combined.

Add the combined dry ingredients to the mixing bowl with the wet ingredients. Mix until combined.

Transfer batter to a lightly greased loaf pan.

Bake for 50 minutes or until an inserted stick comes out clean. Transfer to a cooling rack and let cool completely before slicing and storing. Enjoy!

Whole Wheat Chocolate Zucchini Bread is a moist and chocolatey quick bread that you&#039;ll never guess is healthy with cocoa powder, semisweet chocolate chips and applesauce.

vegetable oil

whole wheat flour

tbsp unsweetened cocoa powder

tsp sea salt

Preheat oven to 350 degrees.

Grease a 9x5 loaf pan with baking spray and set aside.

Whisk together the sugar, oil, eggs, applesauce and vanilla extract in a large bowl.

Whisk together the flour, cocoa powder, baking soda, cinnamon, and salt. Gradually mix the dry ingredients into the wet ingredients.

Fold the shredded zucchini and chocolate chips into the batter until well combined.

Pour the batter evenly into the loaf pan.

Bake in the oven for 50-55 minutes. If a toothpick inserted into the center doesn&#039;t come out clean, bake for an additional 5-10 minutes.

Remove the loaf pan to a wire rack to cool for 10 minutes.

Looking for an easy zucchini bread? This Death by Chocolate Zucchini Bread from Delish.com is the best.

Death by Chocolate Zucchini Bread

c. (1 stick) melted butter,

c. unsweetened cocoa powder,

c. all-purpose flour

kosher salt

c. sugar

pure vanilla extract

c. grated zucchini (from 1 large or 3 small)

c. semisweet chocolate chips

Flaky sea salt

Do you prefer plain zucchini bread or zucchini bread with chocolate?

Followed the recipe as written (with the baking soda) and had no issues. Baked them as muffins, got about 20 out of the batter. Only took 30 mins on 325° Convect bake.

I totally messed up the instructions with my first loaf, (mixed the sugar with the flour mixture instead of the eggs).  It still turned out just fine.  Very moist.

OMG! This chocolate zucchini bread is heaven on earth. I used Nestle’s dark chocolate morsels! YUM!

I used the written recipe (not video recipe), substituted GF baking flour for the regular flour, cut sugar by 1/2 C, and used 1/4 C applesauce in place of the egg white. DeLISH!

TIP: For people who are asking about the baking soda or baking powder. USE THE POWDER. 
Zucchini is an alkaline veggie, it will not rise as well due to the bread being more alkaline. The soda works well with the acidic groups as the soda reacts with the acid from the mixture.
Also, I used 350 and I still have to keep it in longer than what it states, but no big deal for me. I use a gas oven as well, if that helps.

Delish is correct, this bread is great! I've been making it since 2016.

Made this on a whim! Easy, delicious and a family favorite. Very thick.

https://streaming.hearstdigitalstudios.com/e2d14428-94e5-4400-8393-037f99d45a90/video_rover_16x9_1080p_hd_1590590805_11683.mp4

Chocolate and zucchini is a shockingly delicious combination.

Death By Chocolate Zucchini Bread Is SO Good

My piece of advice? Make more than 1 loaf. This bread disappears! Recipe can easily be doubled or tripled or baked in batches.

(225 grams) shredded zucchini

(125 grams) all-purpose flour* (spoon & leveled)

(41 grams) natural unsweetened cocoa powder (not dutch process)*

instant coffee powder (or 1/4 teaspoon espresso powder)*

(135 grams) semi-sweet or dark chocolate chips*

(60 milliliters) canola or vegetable oil

(60 grams) plain Greek yogurt*

(100 grams) granulated sugar*

Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Spray a 9&#215;5 (or 8&#215;4) loaf pan with nonstick spray. Set aside.

Place the shredded zucchini on a couple paper towels to absorb some (but not all!) moisture. Press a paper towel on top as well. Set aside until step 4.

In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, instant coffee, and chocolate chips together until combined. Set aside.

In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Using a rubber spatula or wooden spoon, fold in the zucchini. Pour/spoon batter into prepared baking pan, scraping up every last drop. Trust me, you want it all!

Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. My bread only took about 46 minutes, but do not be alarmed if yours takes longer. All ovens are different. Allow bread to cool completely in the pan set on a wire rack. Slice and serve when bread has completely cooled. Store leftover bread in an airtight container at room temperature for up to 5 days.

I made the muffin version of this and OMG! So fluffy and chocolatey! You cannot taste the zucchini but it's nice to know it's there! Thanks for yet another amazing recipe Sally!

Amazing! Made a loaf last night and my husband has DEVOURED it! Theres only one piece left. I used yellow squash from my garden (the zucchini is not ready yet) Going to try making the muffins now. I love all of your recipes! Thank you for all of your hard work ❤️ You are such an inspiration!

So far, it is now in the oven.  One comment, says to whisk wet into dry, could not do this, batter much too thick.  Did I do something wrong?

This is a wonderful bread! Great with coffee. You could eat it with fresh berries and vanilla ice cream too.
I have a question about freezing this and the other zucchini bread of yours that I made: Would you freeze them whole, or would you slice them first?

Delicious!Tastes like my favorite devil’s food chocolate cake recipe!

Sally any recommendations on the time reduction if using a 13x18” half sheet pan to feed a crowd?

This has become my go-to recipe for zucchini bread every summer, it's the only way my whole family will eat it!

This recipe turned out great in my mini Zojirushi bread maker on the cake setting. Wet ingredients added first, then dry ingredients, then shredded zucchini and chocolate chips added as mix-ins. Super easy and delicious. This recipe is not very sweet which is to my taste.

This recipe is great.  I added chopped walnuts, with the chocolate chips. Very tasty.

Hello hello hello… was in the kitchen today using up some of the abundant zucchini we got this year from the garden . Used your recipe for both the double chocolate and the regular spice zucchini bread. They both were delicious, but I must say as much as I am a chocolate girl the spice zucchini bread was knock you down awesome!!! I added the walnuts , gave the bread. Just the right texture!!! Thanks so much for some great recipes !!!

https://www.youtube.com/watch?v=mvvDA00c1KE

This moist and fudgy double chocolate zucchini bread will raise a huge question. How are there vegetables in THIS? I recommend making more than 1 loaf - this bread disappears quickly! 

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Double Chocolate Zucchini Bread | Sally's Baking Addiction

This easy chocolate zucchini bread will remind you of your favorite chocolate cake!

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