Beth Streeter Recipe

Chocolate Zucchini Bread

By Beth Streeter bakeratheart

Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:

Beth's Story

Freezes fantastically!! Tastes just like chocolate cup cakes! Kids love it!


2 1/2 c
all purpose flour
2 1/2 tsp
baking powder
1 1/2 tsp
baking soda
1 tsp
1/4 c
cocoa powder
1/4 c
dark chocolate cocoa powder
2 c
1/2 c
1/3 c
vegetable or canola oil
1 tsp
2 c
grated zucchini skin on

Directions Step-By-Step

Mix all dry ingredients together.
Mix all wet ingredients including zucchini
Mix wet into dry. You will either need a stand mixer or you can mix it by hand. The batter is too thick to use a hand mixer.
Pour into a greased and floured loaf pan.
Bake at 350 degrees for 65 to 75 minutes.
Just a note. You can make muffins out of this batter just reduce your temperature by 25 degrees and keep an eye on them. Insert a tooth pick to check to see if they are done.
This bread and muffins freeze extremely well. Just wrap the bread in foil or put muffins in a zip top bag.

About this Recipe

Course/Dish: Cakes, Chocolate, Sweet Breads
Other Tag: For Kids
  • Comments

  • 1-5 of 7
  • user
    Terri Brown TerriBrown - Aug 16, 2010
    Beth, I just baked these chocolate zucchini muffins and they are really good. I thought I would let you know my changes only called for 2 dashes of sugar and I added probably half a cup. Does your baking cocoa have sugar or did you use real cocoa as in hot chocolate? I also added about a 3 tablespoons of instant coffee since I want to be able to have these for breakfast with a little cream cheese. Anyway, they are delicious and I can't wait to have them for breakfast!!
  • user
    Beth Streeter bakeratheart - Aug 20, 2010
    Terri,... thank you for saying something. It was supposed to be 2 CUPS of sugar ... it was a typo I missed. I am so glad you enjoyed them anyway. and next time I make the I am going to add some instant coffee or espresso powder. That sounds really good!
  • user
    Joanne Bellezza-Loughlin Joannebl - Mar 18, 2011
    Joanne Bellezza-Loughlin [Joannebl] has shared this recipe with discussion group:
    What's Cookin' Today?
  • user
    Lori Perez loriperez - Jun 16, 2011
    Hi Beth! I couldn't wait to try this bread with the cocoa powder. I did get a bit creative and made some changes (I always do - they call me the cook that has to "doctor everything up" - I always love to experiment. Anyway, I made it today. It seemed like the batter was very thick (I did not shift my flour prior to measuring as it was not noted to do so), so I added about 1/4 more cup of milk. I also used 1 cup of white sugar/1 cup of brown sugar. (I had some I needed to use up). I also added some walnuts. I used 3/4 cup of unsweet toll house cocoa powder and also added 1 teaspoon of real lemon extract. Wow is this great!!! I had some left over chocolate cream cheese frosting and am going to frost one of the breads with it. I used two 8x8 pans as I did not have a loaf pan. I cut the baking time to 40 minutes...It was a tiny bit dry. Not sure why as I did not over cook..?? If I had only used 1/2 cup milk it would have really been too dry. Any suggestions for next time???
  • user
    Lori Perez loriperez - Jun 16, 2011
    BTW thank you and I will try to post some photoss