Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. A real crowd pleaser! Yummmmmyyy! Pour batter into prepared loaf pans. Some to eat, some to save for later in the freezer. Loved the bread. Added chopped walnuts, and sprinkled chocolate chips and unsweetened coconut on top. I did not drain it.
Mix in your eggs and shredded zucchini.
Hi, I don’t have a bread loaf pan, can I use a square 8×8 or a normal 9×5? Bake mini loaves for about 20 minutes. Thank you for such a great recipe! The zucchini bread is easy to make. I did it and it worked out fine great straight forward recipe !
My husband had no idea it was zucchini bread, when I told him he was like ‘NO WAY’ I don’t know if that’s good or bad, either way it’s very good bread. I love zoodles, eating zucchini in salads, grilling it, and baking with zucchini. It's also easiest to slice with a bread knife. This is SO GOOD! I made this thinking if it was not very good, we had vanilla ice cream and homemade chocolate syrup to douse it with. (that is what we have in our garden, and like you, needed another recipe to use some of the abundance. I will use 1/4 tsp salt next time, as I just saw the suggestion below. Written by Tiffanie Published on November 22, 2020 in Dessert. There’s no need to reduce the oven temperature. How to tell when zucchini bread is done: You just don’t want a lot of gooey batter. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder.
Thank you for having a good reliable and tested recipe.
Thank you! I add less sugar and do not drain the zucchini , it’s sooo yummy!
I used the ‘Dutch processed’ cocoa powder as I don’t have the other option, but glad it turned out well. Stir in the … How to make chocolate zucchini bread: In a large bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. 339 calories; protein 4.5g 9% DV; carbohydrates 41.9g 14% DV; fat 18.4g 28% DV; cholesterol 27.9mg 9% DV; sodium 230mg 9% DV.
You sure can add nuts to this bread!
We are using almond extract, but you can easily use vanilla extract instead, just use about 4 times as much, so instead of 1/2 teaspoon of almond extract, use 2 teaspoons of vanilla extract.
I used the butter and coconut oil. Thaw overnight on the counter to bring to room temperature before serving.
Set aside. Like a rich chocolate cake. Your house will smell amazing while it is baking. Hah! on Amazon, See price So moist and tasty.
I run a day care and some of the kids are super picky and I can never get them to eat veggies.
I’ve had luck making this with Dutch process cocoa as well, but I usually reduce the salt to 1/4 teaspoon. In a medium bowl, whisk together the … Thank you! Buddy Valastro Reveals His Ultimate Holiday Treat. Please try again later. Will definitely make this again! Nice bread. © Corus Entertainment Inc., 2020. I didn’t have Dutch process cocoa, so I used 1/4 cup raw cacao powder. The finished product turned out fantastic though!
In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Moist and rich flavor. It’s amazing! Made was a great loaf cake. This Chocolate Chip Zucchini bread recipe is so delicious it is impossible to stop eating. After all, you are eating vegetables! I cannot imagine how it could possibly taste any better, but I will try again with the proper cocoa. :D You’re right, your recipe is the ONLY one that includes so much zucchini!
It has a deep, rich chocolate flavor from unsweetened cocoa powder and bittersweet chocolate chips, yet it’s not so sweet that it tastes like dessert. I used vanilla instead of almond extract.
Another thing: my loaves were finished at 50 minutes, so check yours before the time is up to make sure they don't burn. Thanks for sharing. https://www.tasteofhome.com/recipes/chocolate-zucchini-bread Turned out spectacularly well!! Run a knife around the edges of the bread and carefully remove from the pan.
Excellent as is! Delicious! Elise is dedicated to helping home cooks be successful in the kitchen. Chocolate zucchini bread can be stored at room temperature in an airtight container or tightly covered in saran wrap for up to 5 days.
The zucchini from our garden is so heavy with moisture that we have to drain it over a sieve after grating it. Double the chocolate, double the fun! This turned out delicious! The cake took about 40-45 minutes. I’ve used grated beets in cake and bread before–if you love beets, it’s really tasty! I recently made the most epic Chocolate Zucchini Bread and it’s definitely going on the favorite list. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. The bread is super moist. Add comma separated list of ingredients to exclude from recipe. DELISH. I will definitely make this again and may even add some chocolate chips the next time for an even bigger burst of chocolate! Be the first to know about brand-new shows, the freshest recipes and exciting contests. I made this last night and it turned out great! Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread.
Pull up a chair! I baked this in a Bundt Pan so it took less time like 45 minutes. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Yaay! Can I use 1/2 c of coconut oil instead of 1/4 of butter and 1/4 oil. If you have a super watery zucchini, squeeze it out a little, but don’t wring out all of the liquid or your bread will be dry. There are a number of different mini loaf pan sizes, so I can’t give you an exact time.
Getting ready to make this for the first time. Zucchini adds flavor, it is not too greasy and always never cheesy. And that it spurred you to bake after so long. Mix in your chocolate chips.
Add comma separated list of ingredients to include in recipe. This is simply the best chocolate zucchini bread ever.
My family gobbled this up - I went through four loaves this weekend. We’ve made it five times this summer and passed the recipe along to everyone who’s had it. So if you are working with zucchini that isn’t very moist, then it’s a good idea to wet it and then let any excess moisture drain.
Mix in your eggs and shredded zucchini.
Hi, I don’t have a bread loaf pan, can I use a square 8×8 or a normal 9×5? Bake mini loaves for about 20 minutes. Thank you for such a great recipe! The zucchini bread is easy to make. I did it and it worked out fine great straight forward recipe !
My husband had no idea it was zucchini bread, when I told him he was like ‘NO WAY’ I don’t know if that’s good or bad, either way it’s very good bread. I love zoodles, eating zucchini in salads, grilling it, and baking with zucchini. It's also easiest to slice with a bread knife. This is SO GOOD! I made this thinking if it was not very good, we had vanilla ice cream and homemade chocolate syrup to douse it with. (that is what we have in our garden, and like you, needed another recipe to use some of the abundance. I will use 1/4 tsp salt next time, as I just saw the suggestion below. Written by Tiffanie Published on November 22, 2020 in Dessert. There’s no need to reduce the oven temperature. How to tell when zucchini bread is done: You just don’t want a lot of gooey batter. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder.
Thank you for having a good reliable and tested recipe.
Thank you! I add less sugar and do not drain the zucchini , it’s sooo yummy!
I used the ‘Dutch processed’ cocoa powder as I don’t have the other option, but glad it turned out well. Stir in the … How to make chocolate zucchini bread: In a large bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. 339 calories; protein 4.5g 9% DV; carbohydrates 41.9g 14% DV; fat 18.4g 28% DV; cholesterol 27.9mg 9% DV; sodium 230mg 9% DV.
You sure can add nuts to this bread!
We are using almond extract, but you can easily use vanilla extract instead, just use about 4 times as much, so instead of 1/2 teaspoon of almond extract, use 2 teaspoons of vanilla extract.
I used the butter and coconut oil. Thaw overnight on the counter to bring to room temperature before serving.
Set aside. Like a rich chocolate cake. Your house will smell amazing while it is baking. Hah! on Amazon, See price So moist and tasty.
I run a day care and some of the kids are super picky and I can never get them to eat veggies.
I’ve had luck making this with Dutch process cocoa as well, but I usually reduce the salt to 1/4 teaspoon. In a medium bowl, whisk together the … Thank you! Buddy Valastro Reveals His Ultimate Holiday Treat. Please try again later. Will definitely make this again! Nice bread. © Corus Entertainment Inc., 2020. I didn’t have Dutch process cocoa, so I used 1/4 cup raw cacao powder. The finished product turned out fantastic though!
In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Moist and rich flavor. It’s amazing! Made was a great loaf cake. This Chocolate Chip Zucchini bread recipe is so delicious it is impossible to stop eating. After all, you are eating vegetables! I cannot imagine how it could possibly taste any better, but I will try again with the proper cocoa. :D You’re right, your recipe is the ONLY one that includes so much zucchini!
It has a deep, rich chocolate flavor from unsweetened cocoa powder and bittersweet chocolate chips, yet it’s not so sweet that it tastes like dessert. I used vanilla instead of almond extract.
Another thing: my loaves were finished at 50 minutes, so check yours before the time is up to make sure they don't burn. Thanks for sharing. https://www.tasteofhome.com/recipes/chocolate-zucchini-bread Turned out spectacularly well!! Run a knife around the edges of the bread and carefully remove from the pan.
Excellent as is! Delicious! Elise is dedicated to helping home cooks be successful in the kitchen. Chocolate zucchini bread can be stored at room temperature in an airtight container or tightly covered in saran wrap for up to 5 days.
The zucchini from our garden is so heavy with moisture that we have to drain it over a sieve after grating it. Double the chocolate, double the fun! This turned out delicious! The cake took about 40-45 minutes. I’ve used grated beets in cake and bread before–if you love beets, it’s really tasty! I recently made the most epic Chocolate Zucchini Bread and it’s definitely going on the favorite list. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. The bread is super moist. Add comma separated list of ingredients to exclude from recipe. DELISH. I will definitely make this again and may even add some chocolate chips the next time for an even bigger burst of chocolate! Be the first to know about brand-new shows, the freshest recipes and exciting contests. I made this last night and it turned out great! Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread.
Pull up a chair! I baked this in a Bundt Pan so it took less time like 45 minutes. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Yaay! Can I use 1/2 c of coconut oil instead of 1/4 of butter and 1/4 oil. If you have a super watery zucchini, squeeze it out a little, but don’t wring out all of the liquid or your bread will be dry. There are a number of different mini loaf pan sizes, so I can’t give you an exact time.
Getting ready to make this for the first time. Zucchini adds flavor, it is not too greasy and always never cheesy. And that it spurred you to bake after so long. Mix in your chocolate chips.
Add comma separated list of ingredients to include in recipe. This is simply the best chocolate zucchini bread ever.
My family gobbled this up - I went through four loaves this weekend. We’ve made it five times this summer and passed the recipe along to everyone who’s had it. So if you are working with zucchini that isn’t very moist, then it’s a good idea to wet it and then let any excess moisture drain.