Chocolate Zucchini Bread

April McIver


Decadent. Delicious. Chocolatey. Moist. And loaded with zucchini? Yep. Though you’ll hardly guess the zucchini is there. For this quick bread it provides a nice moist and tender texture without a ton of fat and then goes away. If you’ve never sampled chocolate zucchini bread I’d defintiely recommend it. If you’re trying to pull a fast one on zucchini haters I’d recommend you peel the zucchini first and finely shred it – then it completely disappears in the finished product. I don’t bother to peel mine and just shred it over a standard box grater. For some extra punch you can add chocolate chips or nuts.

★★★★★ 4 votes
30 Min
1 Hr


1 c
whole wheat flour
1 c
all purpose flour
1/3 c
cocoa powder
1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
1 tsp
cinnamon, optional
3 large
1 c
1 c
unsweetened applesauce
1/4 c
vegetable oil
1 tsp
pure vanilla extract
2 c
shredded zucchini


1Preheat oven to 350. Combine flours, baking powder, baking soda, cinnamon, cocoa and salt in a mixing bowl.
2Combine zucchini, vanilla, oil, eggs, applesauce and sugar in a separate bowl, mixing well.
3Pour wet ingredients into dry all at once. Stir until just combined.
4Pour batter into either one large loaf pan or 2 small (I used 1 large). Level off the top and bake at 350 for about an hour, or until a toothpick inserted near the center comes out clean. Cool in the pan, then remove and store wrapped.

About Chocolate Zucchini Bread

Course/Dish: Chocolate, Sweet Breads
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy
Hashtag: #zucchini