Name: Chocolate Zucchini Bread
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Ingredients: 2 (1 ounce) squares unsweetened chocolate; 2 cups white sugar; 2 cups grated, drained zucchini; 1 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 0.75 cup semisweet chocolate chips

Prep Time:

25 mins

Cook Time:

1 hrs 5 mins

Total Time:

1 hrs 30 mins

Servings:

20

Yield:

2 (9x5-inch) loaves

Jump to Nutrition Facts

This chocolate zucchini bread recipe is a decadent twist on a classic.

Chocolate Zucchini Bread Ingredients

These are the ingredients you’ll need to make this chocolate zucchini bread recipe:

Chocolate: You’ll need two types of chocolate: unsweetened chocolate and semisweet chocolate chips.
Sugar: Sweeten things up with two cups of white sugar.
Zucchini: Make sure to drain the grated zucchini well before incorporating it into the batter.
Oil: A cup of vegetable oil ensures tender, moist chocolate zucchini bread.
Eggs: Three eggs lend more moisture and help bind the batter together.
Vanilla: Vanilla extract enhances the overall flavor of the chocolate zucchini bread.
Flour: Two cups of all-purpose flour give the chocolate zucchini bread batter structure.
Baking soda: A teaspoon of baking soda acts as a leavener, which means it helps the bread rise.
Salt: A teaspoon of salt takes the flavor up a notch, but it won’t make the sweet bread taste salty.
Cinnamon: A teaspoon of ground cinnamon lends warmth and flavor. `

How to Make Chocolate Zucchini Bread

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make this homemade chocolate zucchini bread:

Melt the chocolate.
Mix the wet ingredients, stir in the chocolate, and mix in the dry ingredients.
Fold in the chocolate chips and transfer the batter to the loaf pans.
Bake the chocolate zucchini bread loaves until a toothpick comes out clean.

How to Store Chocolate Zucchini Bread

Store chocolate zucchini bread (tightly wrapped in storage wrap and/or aluminum foil) at room temperature for up to two days or in the refrigerator for up to one week.

Can You Freeze Chocolate Zucchini Bread?

Yes, you can freeze chocolate zucchini bread! Wrap the cooled loaves in a layer of storage wrap. Then wrap them in a layer of aluminum foil. Freeze for up to three months.

Allrecipes Community Tips and Praise

“Delicious,” raves lclairday. “This is more like a decadent cake than a bread. The only change I made to the procedure was that I melted the chocolate chips with the chocolate squares. That circumvented them settling to the bottom during baking. This is a fantastic way to utilize all of your zucchini harvest!”

“Wow, this recipe is fantastic,” according to Amanda Turner. “I added a hefty dollop of sour cream to the wet ingredients and a few tablespoons of cocoa powder to the dry ingredients. I also sprinkled flour on the chocolate chips so they wouldn't sink.”

“Fantastic recipe,” says Wendy Flatt. “After reviewing the comments, I added a cup of sour cream and about a tablespoon of cocoa powder in addition to the other ingredients. There was plenty of batter for two full loaf pans. Both pans disappeared very, very quickly!”

Editorial contributions by Corey Williams

Ingredients

2 (1 ounce) squares unsweetened chocolate
2 cups white sugar
2 cups grated, drained zucchini
1 cup vegetable oil
3 large eggs
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

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
Beat sugar, zucchini, oil, eggs, and vanilla in a large bowl with an electric mixer until well combined. Beat in melted chocolate. Stir in flour, baking soda, salt, and cinnamon. Fold in chocolate chips. Pour into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 60 to 70 minutes. Cool to room temperature before slicing.

Dotdash Meredith Food Studios

Nutrition Facts (per serving)

278	Calories
15g	Fat
35g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 20
Calories 278
% Daily Value *
Total Fat 15g	19%
Saturated Fat 4g	19%
Cholesterol 28mg	9%
Sodium 193mg	8%
Total Carbohydrate 35g	13%
Dietary Fiber 1g	5%
Total Sugars 24g
Protein 3g
Vitamin C 2mg	11%
Calcium 14mg	1%
Iron 2mg	8%
Potassium 103mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.