This post may contain affiliate links. Please read my disclosure policy.
I think zucchini bread is an awesomely wonderful invention. Â I’ve made it for years and look forward to having excess zucchini in our garden for that very reason. Â A few years ago I saw my first loaf of chocolate zucchini bread and knew one day it would be mine. Â All mine. Â You know – don’t share with anybody and don’t even tell them I made it – mine. Â OK I did share a little bit but I would’ve been fine if they didn’t like it so there would be more for me!
It may look like chocolate cake but this bread is so much more. Â There are two cups of zucchini in each loaf giving it a moist, light texture.
Quick breads are so easy to make too! Â Once grated, drain the zucchini while preparing the other ingredients.
Whisk together the dry ingredients. Â I used 1 cup of AP flour and 1 cup whole wheat pastry flour. Â You can use all AP flour if desired but I liked the extra oomph in the whole wheat.
Fold the grated zucchini into the butter, applesauce, egg and sugar mixture.
Blend in the dry ingredients and add chopped dark chocolate chips if desired.
Bake at 350 degrees until done.
The bread slices easily when cooled, but is deliciously decadent served slightly warm. Â Use a serrated knife if possible for clean cuts.
If you love chocolate, like I love chocolate, you’ll love this loaf. Â It’s not a really sweet bread but is so moist and delicious. Â I am so pleased with this recipe!
Green vegetables, check.
Healthier version using applesauce in place of some of the butter, check.
Half whole wheat flour in place of regular AP flour, check, check and check.
Heart healthy dark chocolate chips? Â You bet!
Chocolate Zucchini Bread - a garden to table post
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Yield: 2 loaves
Course: Dessert
A super moist, double chocolate loaf cake loaded with shredded zucchini - a real treat!
Ingredients
- 4 cups grated zucchini, remove large seeds before grating
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder, not Dutch processed
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/2 cup unsweetened applesauce
- 1/4 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped dark chocolate chips
Instructions
- Slice the zucchini and remove any large seeds. Grate the zucchini, peel and flesh, and put it in a colander to drain while preparing the remaining ingredients.
- Preheat the oven to 350 degrees. Spray two 9x5 loaf pans with Pam.
- Whisk together both flours, cocoa, soda, salt and cinnamon in a mixing bowl; set aside. In a large mixing bowl beat the granulated sugar, brown sugar and eggs until creamy and light. Add the espresso granules, applesauce, and vanilla extract. Turn the mixer on low and gradually add the melted butter. Once all the butter is added, turn the mixer speed to medium and blend until all ingredients are incorporated.
- Add the grated zucchini to the sugar mixture and blend using a spatula. Add the flour in two batches blending with the spatula until smooth after each addition.
- Pour the batter into the two prepared loaf pans and bake immediately for 45-50 minutes. Check the loaves after 45 minutes using a toothpick inserted in the center. If the toothpick comes out clean, the bread is done. Do not over bake!
- Cool the zucchini bread on a wire rack until no longer hot. Remove the loaves from the pan and allow the bread to cool completely. Store in an air tight container or freeze for later use.
- Slice and serve.
Recipe Notes
You can use all AP flour in this recipe. Substitute equal parts butter for the applesauce, and, if you prefer less chocolate, use 1/2 cup cocoa instead of 2/3 cups.
(Recipe inspired by Simply Recipes)
For a traditional zucchini bread recipe – click HERE
Don’t miss these completely wonderful Zucchini Cupcakes with cream cheese icing!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Are you and your family taking a vacation this summer? Â If so are you going somewhere tropical? Â Maybe you’re heading out to see America? Â Inquiring minds want to know! Â No matter where you are or where you go I hope you have a wonderful vacation and safe happy travels.
Thanks so much for stopping by!
Tricia
Janet Sharpe says
Your chocolate zucchini bread looks delicious, however, because I am a Celiac, I must eat gluten free. Do you think gluten-free flour would work in this recipe? Thank you! Janet
Tricia Buice says
Yes Janet – I do think it will work. I haven’t worked with gluten free flour mixtures in a long time but Mary @ Barefeet in the Kitchen has lots of recipes with both traditional and gluten free versions – perhaps her flour combinations will work here. Thanks for stopping by!
Sue/the view from great island says
I want this for breakfast tomorrow!
Lorinda - The Rowdy Baker says
This is just gorgeous. It's right at the top of my "to do" list! And your pictures are lovely, too.
SavoringTime in the Kitchen says
This is my favorite version of zucchini bread! I can't wait until my plants start to pump out little zucchinis 🙂
Wendy says
I have absolutely NEVER been tempted by zucchini bread before. I love veggies, just not usually in my sweet breads. This zucchini bread changes my perspective,Tricia! I am hooked by the texture and all of that chocolate. 🙂
cquek says
What a brilliant idea!
Abbe@This is How I Cook says
I was looking for this recipe last year and now you've given it to me. So as soon as I beg and borrow my neighbor's zucchini I am making this. And throwing out the yucky one I left in my freezer for a year! And thanks for listing me-it makes my day!
Chris Scheuer says
I'm so partial to traditional zucchini bread but you're really tempting me with this one Tricia. It looks amazing and reading the ingredients, it's quite guilty free too, love that!
Nessa says
Love that it's healthy but is still delicious!
Monica says
Yes – I love chocolate and I love what you've done here! I like that you used some whole wheat pastry flour and the applesauce. I haven't made zucchini bread since high school (I think) and I remember I was so shocked by how good it was the first time I tasted it. And it wasn't even chocolate! This takes it to a whole new territory. Great job – it looks moist, delicious, and easy
Tanna at The Brick Street Bungalow says
Yummy! Yummy! Yummy! And, healthier! You go, girl. I love chocolate. <br /><br />We will be heading to the beach later this summer to meet up with Little Men on one coast and then to celebrate Little Lady's first birthday on another! I can't wait! blessings ~ tanna
Angie Schneider says
wow Tricia, this zucchini chocolate bread looks out of this world beautiful! Gorgeous clicks.
Big Dude says
I've had lots of zucchini bread but never chocolate and this looks outstanding and will be sent to several of my relatives.
Anna and Liz Recipes says
Ohhhh I love anything chocolate and this zucchini bread looks fabulous! I printed this one because I would like to make it this week!