This chocolate zucchini bread recipe is just so delicious, nobody can tell it’s made with vegetables! It’s a great way to use up all that zucchini you don’t know what to do with.

Every summer, I plant one zucchini plant in the garden. However, even one plant provides lots of zucchini. Basically, the sole purpose of my zucchini season is for this recipe. It truly is my favorite way to use up all the huge zucchini I have sitting on my counters. When you put fresh zucchini into this easy chocolate zucchini bread recipe, there will certainly never any complaints about having to eat vegetables.

TIPS:

• Turn this bread into chocolate zucchini muffins for an easy grab and go breakfast or treat. Place in muffin liners and bake for 18-20 minutes.
• This chocolate zucchini bread recipe can have some add ins if wanted. Try adding some of your favorite nuts. Another add in could be dried fruit.
• Instead of applesauce, you could use olive oil or vegetable oil.

This post may contain affiliate links which I would receive a small commission at no additional cost to you. Please read disclaimer and privacy policy for full disclosure.

TOOLS YOU MAY NEED:

Stand Mixer or electric mixer

Measuring cups & spoons

9×5 inch loaf pan

Grater or food processor with grater attachment

INGREDIENTS

• 1 cup all purpose flour – king arthur flour unbleached is what I use
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 2 large eggs, room temperature
• 4 tbsp butter, softened
• 1/4 cup applesauce
• 1 tsp vanilla extract
• 1 1/2 cups shredded zucchini
• 1 cup semi-sweet chocolate chips, plus some for topping

HOW TO MAKE CHOCOLATE ZUCCHINI BREAD

One: Mix dry ingredients together in a medium bowl.

Two: Mix the eggs, butter, apple sauce, and vanilla together in mixer or separate large bowl.

Three: Mix in the shredded zucchini.

Four: Add the dry ingredients to the wet ingredients and mix until just blended together. Do not over mix.

Five: Stir in the chocolate chips.

Six: Add the chocolate batter to your bread pan lined with parchment paper or greased loaf pan.

Seven: Top with chocolate chips.

Eight: Bake at 350 for 50-55 minutes. Test with a cake tester or toothpick. If comes out clean, it is done baking.

Nine: Lastly, remove from oven and let cool 5-10 minutes. Afterward, place on wire rack to continue cooling.

Chocolate Zucchini Bread Recipe Printable

HOW TO STORE

Store in an air-tight container for up to 5 days. Place a paper towel in bottom of container to soak up the excess moisture. Alternatively, this recipe can also frozen in the form of whole loaf or freeze in slices for up to three months.

FAQ’s

What is the point of putting zucchini in bread?

It is the best way to use up all that overflow of zucchini that pours in during summer. Putting zucchini in bread is a perfect way to get some added veggies into your and your kid’s diet. Additionally, it adds some moisture to bread, making this a moist chocolate zucchini bread recipe.

Why is my zucchini bread gooey in the middle still?

The bread has not been thoroughly cooked through. Since the zucchini adds extra moisture, it takes longer to bake. However, if your bread is getting too dark or looking like it might burn, cover the bread with foil or parchment paper and further continue baking.

Do I need to squeeze excess water out of zucchini?

For this recipe, no, don’t squeeze the zucchini. However, other recipes may call for you to remove the excess moisture by squeezing the zucchini.

MORE ZUCCHINI RECIPES:

Classic Zucchini Bread

Blueberry Zucchini Bread

Flourless Zucchini Oat Muffins

PIN THIS RECIPE HERE:

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.