Chocolate Zucchini Bread

Beth Streeter Recipe

By Beth Streeter bakeratheart

20 Min
1 Hr 15 Min

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

pinch tips: How to Remove a Yolk


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

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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!!
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!
Mar 18, 2011 - Joanne Bellezza-Loughlin shared this recipe with discussion group: What's Cookin' Today?
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???
Lori Perez loriperez
Jun 16, 2011
BTW thank you and I will try to post some photoss
Beth Streeter bakeratheart
Jun 16, 2011
Oh Lori... I have done it with the cream cheese frosting and they are WONDERFUL.... I know about doctoring up I have done it all my LIFE!!! Glad you like it!
robin bergin farmgrlny
Aug 23, 2012
I made this today and I have to say it is the best I have ever made! Love it!!!