Chocolate Zucchini Bread

After last year’s debacle, the year in which we planted 2 zucchini plants and 2 patty pans (to provide for three people), this year we thought we would approach the garden more intelligently, and plant only one zucchini and one patty pan. Hah! Once again, we’re kicking off the summer with a zucchini beast madly producing more than we can eat. Fortunately, we have recipes like this one that use lots of zucchini, and we have friends and neighbors who happily accept the baked goods made from them. This chocolate zucchini bread, for example, uses 4 whole cups of freshly grated zucchini, for two loaves. That’s at least a day or two of produce from our plant. Why four cups when most zucchini bead recipes call for three? Because the result is even more moist. And if you are buried in garden zucchini, why not?

A few notes about this recipe. Grated zucchini, from zucchini picked fresh from the garden, should be rather wet, which is what makes this bread so wonderfully moist. We recommend only making zucchini bread with zucchinis bought (or grown) in season, summer and early fall, otherwise the zucchini you buy from the store is likely shipped from far away and is too dry by the time it gets to you. The zucchini from our garden is so heavy with moisture that we have to drain it over a sieve after grating it. If for some reason your grated zucchini is not moist, your zucchini bread will not be moist. In that case you may need to add some water to the recipe, or sprinkle some water over the grated zucchini until it feels moist.

This recipe calls for regular, not Dutch processed, unsweetened cocoa. This cocoa is slightly acidic (unlike the Dutch processed which is neutral in acidity), and reacts with the alkaline baking soda in the recipe to provide some of the bread’s leavening. (See this Wikipedia article for more explanation.) We used a Ghiradelli natural unsweetened cocoa powder for this recipe. The salt and the instant coffee are there to intensify the chocolate flavor.

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.

If you want, you can toss some chocolate chips into the batter. I’ve done that and don’t think it really adds anything to this zucchini bread, it’s chocolatey enough on its own. But for some people, you can never have enough chocolate, right?

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Look who scarfed down the first loaf! Neighbors Emily, Andrew, Caleb, and Matthew.

Chocolate Zucchini Bread Recipe

  • Prep time: 10 minutes
  • Cook time: 1 hour, 10 minutes
  • Yield: Makes 2 loaves.

This recipe makes 2 loaves; you can easily divide the recipe in half to make just one loaf. The recipe calls for 4 cups of grated zucchini, which will yield particularly moist loaves. I've made it with 3 cups, which was also very good, just not as sublime as with 4 cups.

Ingredients

  • 4 cups grated zucchini (from about a pound and a half of zucchini)
  • 2 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups granulated white sugar
  • 2 eggs
  • 3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted
  • 1/2 teaspoon instant coffee granules
  • 1/2 teaspoon almond extract

Method

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1 Place the freshly grated zucchini in a sieve over a bowl to catch any excess moisture as it drains, while you work on prepping the other ingredients and preparing the recipe. If for some reason your zucchini is on the dry side, hydrate the shredded zucchini by soaking it in water first, and then place in sieve.

2 Preheat oven to 350°F, with a rack in the middle. Grease two 9x5-inch loaf pans with baking spray or butter.

chocolate-zucchini-bread-2a.jpg

3 Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined.

4 In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I'm lazy and use a mixer but it's easy enough to do by hand.) Add the melted butter, instant coffee granules, and almond extract and beat until smooth.

5 Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition.

chocolate-zucchini-bread-1.jpgchocolate-zucchini-bread-2.jpg

6 Work quickly, and divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed with the wet ingredients, the leavening has begun.) Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily. Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack.

Note that if you try to slice the chocolate zucchini bread before it has completely cooled, it will be rather crumbly. It's also easiest to slice with a bread knife.

Links:

Chocolate Zucchini Cake here on Simply Recipes
Zucchini Bread here on Simply Recipes
Chocolate olive oil zucchini bread from Seven Spoons
Chocolate Wave Zucchini Bread from Taste and Tell

Chocolate Zucchini Bread on Simply Recipes

70 Comments

  1. Dara

    Those are some very happy kids! And who can blame them? This bread looks fantastic! At the end of zucchini season, I inevitably have more zucchini left than I know what to do with. So, I grate them and freeze them in packages that are just the right size for making Christmastime zucchini bread.

  2. Lisa H.

    I make between 15 and 20 loaves of quick bread for Christmas…Guess which one I’m making this year! Sounds wonderful, especially with the coffee granules. Thanks!!

  3. STH

    I can’t believe you’ve got zucchini already! I tend to sneak it into everything–I just grated a small one into the Indian Green Beans with Mushrooms I’ve got simmering on the stove. My boyfriend has no idea how much zucchini he eats!

    Have you tried Zucchini Butter? I really like it with crackers. Recipe: http://www.thekitchn.com/recipe-jennie-cooks-zucchini-b-121770

    Love the idea for zucchini butter, thank you for the suggestion. It looks like it would be perfect on toasted baguette rounds. ~Elise

  4. Tim

    You talk about making the bread only during the growing season. My wife freezes shredded zucchini in measured quantities to make 2 loaves. Most of her baking takes place during the winter and there is always enough moisture in the zucchini to make moist bread. We are talking 40+ loaves given away during the holidays.

    Hi Tim, that’s a brilliant way to use the abundance of summer all year long. My concern has to do with buying whole zucchini at the market in the winter. It’s just not going to be as good. ~Elise

  5. Rika

    you list almond extract in your ingredients and vanilla in the directions. which is the preferred extract for this recipe? they’re pretty different, distinct flavors.

    Hi Rika, Good catch! I made the zucchini bread both ways, which is what accounts for the confusion in the method. I prefer almond extract, and have corrected the method instructions. ~Elise

  6. Sharon

    We planted 4 zucchini plants for 2 people and have yet to see a zucchini. The plants are growing great with lots of flowers, just no fruit. Wonder what we are doing wrong. Maybe not enough sun or pollination?

    Zucchini plants love full sun, so that might have something to do with it. If the bees aren’t showing up to do their work, you might try hand pollinating with a cotton swab, picking up some pollen from the “male” flowers and dusting it off on the “female” flowers. Zucchini flower anatomy, by the way, is similar to a human’s, when it comes to telling the difference between genders. ~Elise

  7. Suzanne

    This looks fab! Do you use large or medium sized eggs?

    Hi Suzanne, I’ve actually never seen “medium” labeled eggs for sale in the market, only large, extra large, and jumbo. We always use “large” in recipes that call for eggs, as is consistent with most published recipes. That said, this recipe is pretty forgiving, and you can probably use medium or jumbo and have it still work fine. ~Elise

  8. Rhonda

    I laughed at the line about planting 2 plants, and someone’s comments of planting 4 plants. I had a terrible first garden last year, between my clay dirt and the drought (central Texas) it was doomed. This year I bought dirt, installed a drip system, we’ve had some rain, and I’ve had huge, producing plants. To over-compensate for how bad last year’s attempt was, I planted 8 summer squash plants and 8 zucchini plants for 2 people. You heard me…16 plants! I’ve already been begging people to take it, have frozen more than I’ll probably ever use, and have more daily. I am excited to try this recipe, as I definitely need a way to use more zucchini! Thanks, Elise for always having great recipes!

    And the summer has just begun! Good luck with finding a home for all of that zucchini! ~Elise

    • Barbara

      You can always take the extras to the homeless shelters, food cupboards or a church .I’m sure they can find people more than willing to take it off your hands and everyone wins!!

  9. Zee

    Do you peel the zucchini before grating, or grate with the peel on? Looks yummy!

    No need to peel the zucchini before grating, just rinse the zucchini first to get off any dust or dirt. ~Elise

  10. Leilani

    These look delicious! We haven’t had as much luck with our 1 zucchini plant we planted this year. What variety did you plant and did you plant from seed or seedling? Just curious. The plant we got was the last the nursery had, and it was pretty sad, so I’m grateful for the 2 zucchini we have gotten so far. And it’s probably all we will get this year. I always love your recipes. Your site is my go to whenever I feel like making anything, whether side dish, main, baked good, etc. I always check here first to see if you have something. :) I really appreciate your dedication and creativity!

    Is it too late to plant another start? I just planted another cucumber plant 2 days ago, as if I need more cucumbers. I planted the zucchini from a nursery start, no idea what variety. That said, we put in new beds the season before last, a foot and a half high and filled with good rich soil. At the end of the season when the plants are dying, I don’t pull up the roots, but cut the plants off at the base, that way the roots can compost back into the soil. And I planted a bunch of fava beans as a “cover” crop over the winter, which helps fix nitrogen in the soil. Sometimes it’s just a matter of soil, sun, and water, and then sometimes, you just get a dud plant. ~Elise

  11. maddy

    Can whole wheat flour be used instead. It’s too hot to go to the supermarket (but not to bake, clearly)!

    Great question. I haven’t tried it with whole wheat flour, but if you do, please let us know how it turns out for you. ~Elise

    • Michelle

      Hi Maddy, I was (sorta) brave and used 1 1/2 cups Whole wheat pastry flour (Bobs Red Mill) and 1 cup white flour and it turned out fantastic! In no way could I (or my kids) even tell it was made with any whole wheat flour! Next time I will use all 2 1/2 cups Whole wheat pastry flour! I may even throw in a little flax ;)
      Thank you Elise for a delicious recipe!

  12. Anna

    Have you had zucchini bread with crushed pineapple and raisins? Oh yum. My new yard gets tons of sun; next year I’ll have to put in a plant!

    Yes, it’s great, isn’t it? ~Elise

  13. Kim

    If you are trying to get someone to eat the zucchini without them knowing it (DH won’t eat vegetables), peel the zucchini first. It will virtually disappear into the batter. This also makes wonderful cupcakes.

  14. Carrie

    Hi Elise – you had the zucchini drain into a bowl – did you at that extra liquid back into the batter?

    No, the whole point is to get rid of the excess moisture so that the recipe can be more consistent. That said, just let the zucchini drain, don’t press it or wring it. ~Elise

  15. Ketena

    I dehydrate my extra zucchini into crisp chips for dipping. Love them. We have tried seasoning them too. Thank you for the recipe!

  16. sally cameron

    Looks and sounds fantastic Elise. Zucchini anything for me. Have you tried whole wheat regular or whole wheat pastry flour in the recipe yet? Have you tried anything else but white sugar? May have to test them out. Wish I had room to plant zucchini!

    Hi Sally, I have not tried this with anything other than white flour and white sugar. I am curious to know how they would work with other flours or sugars, so if you try it a different way, please let us know how it turns out. ~Elise

  17. Cate

    Hi – this sounds delicious! How does it differ (in taste/texture) from the chocolate zucchini cake on your blog?

    The bread isn’t quite as sweet as the cake, and the cake also has some other things going on, like orange zest and nuts. And frosting. ~Elise

  18. Christina

    You can never have too much zucchini…

    First, it freezes! Grate it, put it into bags in the quantity you need for a recipe, and then freeze it for use to make this delicious recipe in the winter!

    Second, if you’re overwhelmed with plants, cook the flowers before they’ve got time to develop! Harvest the flowers, take out the stamens of the male plants, rinse and let dry. Then beat together a batter of eggs, flour, salt and pepper — it should be thin, so add water if it’s not — dip the coated flowers in the batter and fry in olive oil. So good!! You can also make stuffed flowers (internets have lots of recipes for these).

    Third, if thinly sliced, it’s a great addition to salad, especially cold pasta salad.

    Finally, make Greek boureki! Here’s the recipe I use (actually, you’ll find some great zucchini recipes on this site): http://www.organicallycooked.com/2008/05/first-boureki-of-season.html

    :D

    Great ideas, all. Thank you! ~Elise

  19. Sylvia

    Zucchini is ,to me, a magical vegetable. You can do so much to and with it. I even have a recipe for making candied fruit flavored bits for making fruit cakes, scones, cookies, whatever . It is so good and it keeps forever (almost). And it uses a large, overgrown zucchini. Would be happy to share if anyone is interested.

  20. Paula Clark

    Made this yesterday with some of my bounty of zucchini. I won’t tell you how many plants I planted for 2 people. :(
    Anyway, it is fantastic! Very moist and so much chocolate flavor. I did not have the instant coffee but I think I’ll pick some up next time at the store because I always like to do the recipe as written. We just needed some chocolate yesterday so I proceeded without it. Yummy!

  21. Katie Pace

    Hi,
    I have been enjoying your site for sometime now. Thankyou for the great recipes and interesting reading. I just got the chocolate zucchini bread out of the oven. It smells wonderful. I would like to know if you have ever frozen this bread. I know the zucchini muffins from your site were delicous when frozen.The only “zucchini” recipe from your site that I haven’t tried is the lemon rosemary.That will be the next one, as I have a huge bush of rosemary. So once again , thanks for all your recipes ! Katie

    Hello Katie, I haven’t tried freezing this particular bread, but I’m guessing that it should freeze well. ~Elise

  22. Katie

    Elise, this is a wonderful recipe!! I made 1 loaf and a batch of muffins from it. And commenter Kim, above, thanks for the tip about peeling it first if you’re trying to hide it from a picky eater. My little guy wouldn’t eat it when he saw the little strands of zucchini in there. But the rest of us LOVED it – esp. my 11 year old son!

    So glad you liked it Katie! ~Elise

  23. merd

    Favorite x 10!

    Since I don’t think my girlfriend’s grandmother uses the internet or will ever read this blog, I believe I’m safe to share (I think). To condense the story it goes something along the lines of this: “I didn’t have any zucchini, so I just used cucumbers… they’re the same thing anyway aren’t they?”.

    To this day, there are snickers and giggles muffled behind smiling eyes and mouthfuls of food at family get-togethers. Ahh… Nothing like good ol’ Cucumber Bread hahaha.

    Now that’s funny! ~Elise

  24. Kevin

    Elise — add me to the list of those thanking you for this great recipe. I am a member of a produce CSA (community sponsored agriculture)and volunteer a few hours each week at the farm. Sunday morning I picked about 8 bushels of zucchini and summer squash for the members and those plants have only started to go wild (I had about 8 pounds of zucchini and am only 1 share of the 150 shares, so you can imagine the amounts we will continue to receive)…I will be sharing this deliciousness with them. And thanks to those who mentioned the freezing tips for holiday bread! — thanks so much, Kevin

  25. Nicole Hunn

    This comment made my day:

    “Ahh, zucchini season! The only time in rural areas that people LOCK their car doors, otherwise they wind up with a backseat full of zucchini.”

    Our neighbors are afraid of my zucchini-bearing husband in the summer months. And with good reason!

    Looks like I’ll be making some chocolate zucchini bread this summer. At least the neighbors are more likely to receive that than ever more bare zucchini.

    Nicole

  26. Sandra

    Elise this went in my “keeper” box. So,so good! I halved it and added blueberries and walnuts and am having it for breakfast and sneaking slivers of it for munching. Yum!

  27. Sara Peterson

    We live on a boat and I have a Panasonic Microwave/Convection Oven which has been a fun learning curve. The inside of the oven rotates so pans with handles or large rectangular pans don’t function well as they get caught in the rotation. So I had to ‘adapt’ as they say.

    I used one of my round All-Clad Sauce pans as my loaf pan along with 2 mini tube cake pans (2.5″) in diameter. My slip mates had both been on land and had returned with zucchini and other goodies the same day you published so I promised them I would try to make this recipe.

    I lined the All Clad with some of that parchment/aluminum foil paper and I simply sprayed the 2 mini tubes with Pam. Because the volume of my pans differed from the loaf pans, I had to be creative with time. I set the first time check at 35 minutes and the 2 tube pans were done. The All Clad was still very liquid in the middle so I ran it for another 25 minutes before checking it again. I then ran it for another 15 and at that point a knife came out almost clean. I let it rest in the oven for another 10 and then let it rest on a rack. Because of the parchment/foil paper, it lifted right out of the pan and the pan was perfectly clean.

    Everyone who has had some, loved it. Really moist and tasty. I’ll take the other half of the All Clad cake up to the clubhouse today to see what the results are there.

    So just keep adapting and you’ll find a way to play with your food : )

    Thanks for the wonderful recipe!

  28. kezan

    Hi Elise,

    Thank you for this delicious recipe.

    I made it for my husband and grown up son and only told them it had a lot of grated zucchini after they devoured it all. You should have seen their faces!

  29. Sandra

    This Chocolate Zucchini Bread is fantastic. The only instant coffee I had was a hazelnut flavored one and that worked well. I made only one bread, however, I’m just about to make another two and will freeze one. I would imagine this would make good muffins as well.

    Thank you!

  30. justme

    I got up at the crack of dawn this morning to pick two whopper zuccs and make your recipe before it got too hot outside. MmmYumYum! Some choco zucc breads that I’ve had in the past have been too heavy/gummy. This was perfection! Also, I am really liking the idea of blueberries and walnuts that Sandra (above) mentioned. Thanks so much!

  31. Kathy

    I just made this bread this morning – it is fabulous.

    I halved the recipe (there’s only two of us!) so I used about 1 1/2 medium zucchini. I had to omit the instant coffee powder (never have any)… so I threw in about 1/4 cup of dark chocolate chips instead. Would make yummy cupcake/muffins too! 5 stars yummy!! Thanks for sharing!

  32. Karen @ My Pantry Shelf

    Great recipe. I just made a half batch of this recipe using patty pan squash that I accidently planted this sprint (they are not my favorite squash). Instead of halving the salt, I kept it at 1/2 teaspoon. The result was a moist and tender cake with just enough chocolate flavor to enjoy without it overpowering. I will definitely make this recipe again. Thanks for sharing!

  33. Jeremy

    I am wanting to try this recipe, but I’m short a couple of ingredients and was wondering about substitutions.

    The biggest short coming is the unsweetened cocoa powder. Looking through my Betty Crocker cookbook shows a substitution of 1 oz of unsweetened baking chocolate (which I have) being equal to 3 Tbsp of baking cocoa and 1 Tbsp of butter. Following this substitution, I think I should be able to use 2-2/3 oz of unsweetened baking chocolate for the 1/2 cup (8 Tbsp) of unsweetened cocoa powder and reduce the amount of butter by 2 Tbsp + 2 Tsp (for a total of 9-1/3 Tbsp butter). Has anyone ever tried this substitution? If so, how did it work out?

    I am also missing the instant coffee grounds and almond extract, and I was wondering how essential these are to the final flavor? Do you think it would turn out alright if I omitted the coffee and use vanilla extract? If I was to try to use brewed coffee, how much do you think I would need?

    Thanks!

    Hi Jeremy, I have not tried that chocolate substitution, but it just might work. If you give it a try, please let us know how it turns out for you. As for the coffee grounds and almond extract, you can easily substitute vanilla (use more as directed in the recipe) for the almond extract. You can skip the coffee, it’s only purpose is to intensify the flavor of the chocolate. I wouldn’t use brewed coffee in this, as it changes the water content in the batter. ~Elise

  34. Meggy

    HELP! I have no idea how to buy natural unsweetened cocoa here. I buy cocoa powder from Holland so I can only assume its “Dutched” and when I taste it its not as bitter as what I remember in the States. Can I switch to baking powder for this recipe or what are my options? I don’t really even know what to look for on a lable in the store really. I had to just buy things and try them until I found what I wanted, but what I have is the best I can find. Thank you!

    Hi Meggy, I’ve made substitutions of Dutched cocoa (we always have Droste’s around) for recipes that called for natural cocoa and I can tell you that the result is not nearly as good. It’s not very chocolatey. If that’s all you have, then yes, use baking powder instead of baking soda; you’ll probably want to up the amount to a Tablespoon. And I would recommend adding some bittersweet chocolate chips, just to increase the chocolate quotient. ~Elise

  35. Suze Clark

    This morning I harvested a bounty of squash and zucchini from my garden.

    Shortly after I made this CZB.

    The instructions are easy to follow and accurate. The only comment I have is do more than drain the shredded zucchini – squeeze it a bit.

    The CZB tastes more like cake – oh so good. The flavor is wonderful with the coffee and almond extract.

    Chef Suze recommends this recipe without any reservations.

    Suze

  36. ccinutah

    Best chocolate cake EVER! I made this for a pot luck party and it was a great hit. Everyone was totally surprised to find out there was zucchini in it. The kitchen had that wonderful smell of chocolate as a bonus. Thank you for sharing this recipe!

  37. katie

    Just wanted to say I just found your site and I love it! This recipe is divine! I have 2 zucchini plants that are already giving me a run for my money, and what a fun way this is to use them up. Choc-zuc muffins are up next. LOVE your idea for baked stuffed zucchini bats too, definitely gonna try when need be. :) Question though, I’ve read before that the flesh from very large zucchini is dry and terrible for eating. Have you found this to be true! Thanks from a fellow gardener and baker.

    Zucchini flesh can be dry, what I would do is to grate it, then soak it in water, then let it sit over a sieve to drain. ~Elise

  38. Amy Gross

    I’m finally living close to a farmer’s market where I can pick up fresh zucchini for pennies. I tried this wonderful bread yesterday, and it’s just as moist as it can be. (Couldn’t resist tossing in a few semi-sweet chocolate chips.) ;-) I shared the extra loaf with our new neighbors, and that did it: I am “in”!

  39. Pam

    I made this recipe the other night and absolutely loved it. I did use 2 tsp of vanilla bean paste instead of almond extract. Used fresh zucchini given to me from a co-workers harvest. Perfectly moist, chocolately and sinful. Hubby didn’t particularly care for it, but not everything I make is for his personal tastes (evil wink). Thanks for the great recipe.

  40. Natalie

    Thanks or this awesome recipe! I have always been a fan of zucchini bread but had never tried a chocolate version before. I love baking with almond extract and the instant coffee was also a great touch. All of my favorite flavors in one.

    I only had about a half a cup of white sugar left so I substituted the rest with packed brown sugar. It turned out lovely so for anyone else who is low on white sugar or just prefers brown sugar, I recommend it. Will be making this for years to come :)

  41. Jen

    Made this the other day when my husband brought home some zucchini from the farmers market (so sad, we tried planting it this year but the bunnies got to it first! Drats!)

    LOVED this version! Made it exactly as written. The *only* thing I wasn’t a huge fan of was the slight cinnamon tang— I think I will either halve it or totally leave it out next time. (though I might be sensitive to it — husband didn’t notice it at all! He and his friends DEVOURED the extra loaf at their fantasty football draft! they were SHOCKED to find out the veggies in it!)

    I have to say, I had my reservations about TWO WHOLE cups of zucchini per loaf— but it worked! I also was told not to peel the zucchini first before baking with it, so I didn’t— I was VERY hard pressed to find ANY evidence of zucchini “bits” in the completed product. Mind you, I used the *fine* option on my grater versus the bigger holes— that might have helped a lot. My grated zucchini was like a big gloopy blob when I was done with it— but the excess moisture drained out a LOT, so that helped.

    Anyhow— BIG FAN- printed the recipe and added it to my binder of keepers! Thanks! (now to look into making it *even healthier* using Splenda, whole wheat flour, and maybe applesauce instead of butter??)

  42. Jjacklin

    I just made this and it is awesome! I added two handfuls of chocolate chips, and it’s just the right amount of sweet

  43. Jeremy

    Just thought I would follow up on my original comment from July 13. I made up this recipe with the chocolate substitution I asked about above, and it came out great. I, also, omitted the instant coffee and almond extract because I didn’t haven any. However, I did add in 1-1/2 tsp of vanilla extract, which I couldn’t taste. I’ll probably go for a full tablespoon the next time I make this.

    Of the two loaves that I made, I kept 1/2 a loaf and gave the rest way. It was all devoured in short order.

    Thanks for the update! ~Elise

  44. stephanie

    I just made this using 2 substitutions for ingredients I didn’t have: yellow squash instead of zucchini, and yogurt instead of eggs (1/3 c in place of 1 egg). It turned out DELICIOUS!

  45. Kendra

    Just pulled this bread out of my oven and WOW! Snuck a piece before it completely cooled. Very moist and chocolatey…has just enough sweetness to it. I wonder what it would taste like it I added a bit of orange zest to it?? Anyway, thank you again for a lovely recipe. :)

    Kendra

  46. DianeML

    Thank you for providing a delicious recipe for zucchini bread that isn’t full of oil! I just made some this afternoon and it is wonderful. This is going in my keeper file.

    I didn’t have the almond extract so I just used vanilla extract and my instant coffee was instant espresso powder.

    Thank you-Thank you!

  47. Chantelle

    Loved the recipe!

    So I read the previous comments, and I wanted to make this a little healthier and less processed so I used whole wheat flour. When it came out of the oven and I served it I had already forgotten that I used NO white flour. IT WAS DELICIOUS!

    I’ve tried using whole wheat for other things and I always find that I am disappointed, I think the zucchini is the secret because it was still incredibly moist!

    The only difference you will find is that your loaf is flatter. Because the whole wheat flour is heavier it will not rise as high, but still looks good!

    Next time I am going to try using a natural sweetener like honey…. we will see how that goes, wish me luck! If I remember I will post the results of that as well :)
    Cheers.

  48. Tracy

    Has anyone tried making this with gluten free flour? Also I live at altitude in Colorado, anyone tried baking this over 5,000 feet?
    It looks so good!

  49. Shannon

    I am living in Austria and I can not always find the exact ingredients I need for recipes. It was a surprise to me that I could not find natural cocoa powder, here all of it is dutch-process!!

    Being hell bent on Chocolate Zucchini bread, I made some changes to make it work.

    1 tsp baking soda
    1 tsp baking powder
    and added 1 TBSP of vinegar to the egg/cocoa/sugar mix as well

    The result: Perfect chocolately awesomeness.

    Anyone else who doesn’t have or can’t find non-dutch process cocoa, this recipe turned out perfect with the dutch process along with these changes.

    Thanks so much for sharing this tip with us! ~Elise

  50. Brenda

    I grew my first zucchini this year and froze some of it. Some I cut into chunks and froze in plastic freezer bags. But mostly I boiled it quickly then bagged it to freeze. My question is, do I need to drain juices from it before using it in the bread? Alot of juice is in the bags that were boiled first.

    Thanks for any help you can give me.

    Yes, I would drain the excess liquid from the defrosted zucchini first. ~Elise

  51. Shannon

    This recipe is awesome, and since I could not as of yet find any recipe to replicate chocolate fudge cake. I will be using this one, and adding cherries to make chocolate cherry bread!

  52. Alina

    The first time i made this i used spelt flour and brown sugar and it turned out great! A little less risen but so delicious and moist. Just tried some i made with the white sugar and regular flour – it’s not as moist but that could have just been the timing. Either way this is great for those zucchini that get left in the garden until they are gigantic!

  53. Cecilie

    Hi just a quick note… First day of school at the teachers lunch room someone left 3 humongeous zucchinis with a note saying take them to a good home,at the end of the day none was taken so I decided to get the biggest of them all since I have a burger recipe for it. The zucchini was so big that I decided to look for a zucchini bread recipe and found this one, I decide to add walnuts to the mix and pumpkin seeds to the top, I took half to my job and everyone wants the recipe, my 8 years old took some for him and his new teacher, she wrote back the thanks note with how much she liked it and above all my children loveeee it, now I cannot wait to make it for all my family in Puerto Rico. Thanksss so much for this wonderful and simple recipe. Your Humble Baker Cecie

  54. Sue D.

    Hello all…yes this bread freezes very well. Can’t tell if it was frozen once it comes to room temperature. Make sure to unwrap it while it defrosts to keep it from getting soggy – just keep it lightly covered. Also, I’ve used a cup of whole wheat flour along with the cup and a half of white flour and it is fantastic.

    Sorry so late to jump on the band wagon.

  55. Jacquelyn Wright

    How long do I cook this if I want to make it into muffins. My husband (thinks he) hates all vegetables (he has no idea how much I sneak into his foods) and I would like to make this for his diabetes snack during the day. It would be easier if I could make it into muffins. Thank you so much.

  56. Lindsey Turner

    I am also making these into muffins.. I absolutely LOVE the regular zucchini muffins that you have on here.. I have compared the recipes (regular zucchini bread and the muffins) and since there is no change on the ingredients or how they are prepared I am just going to go for broke and make them!! Again delicious!!

  57. Lydia

    Ok, I made this today and it was delicious, it rose beautifully. I used all wheat flour that I milled from soft white wheatberries (the same as whole wheat pastry flour). I sifted the flour and removed all of the wheat germ. I used granulated evaporated cane juice as a sweetener. for the extract I used 1/4 almond and 1/4 vanilla. I cut the cinnamon by half and used pumpkin pie spice instead. Also because I used all wheat I did not strain any of the liquid from the zucchini. I also baked it in a bundt cake pan because all of my loaf pans were being used to bake bread. I added about 5 min to the cook time and my elevation is basically 0 so cooking time may need to be adjusted by elevation. It is absolutely fabulous I would definitely make it again!

    • Paula

      I used all organic whole heat pastry flour and it did not rise as high. I let it cook another 7 minutes. It was a bit mores dense but absolutely delicious. I think I ate a piece every day…great recipe.

  58. Karen

    Thank you, thank you for this recipe! It was so moist and full of chocolate. I added in chocolate chips to it and wow! My husband can’t wait for me to make it again. I used the zucchini from my garden,that I got that day.
    Again thank you
    Karen BC Canada

  59. Pkosso

    I made the Chocolate Zucchini Bread and shared it. Everyone gave great reviews. I substituted vanilla extract for the almond (didn’t have any) and added 2 tablespoons of flour and an extra half teaspoon of baking soda to adjust for our altitude (nearly 6000 feet) and it was beautiful and perfect as well as delicious. I always make pickles and relish with my zucchini every year-but now I’m hoping for extra so I can freeze Chocolate Zucchini Bread to enjoy this winter!

  60. Chris

    Made this last night and am now eating it for my lunch-dessert. It is amazing – moist, dense and perfect flavor. Made the recipe as stated except my fresh-from-the-garden zucchini needed a squeeze after draining. No need to change anything (keep the almond extract, and don’t skimp on the cinnamon – it’s not a detectable taste in my opinion). Thank you for a great recipe.

  61. brenna

    Can this be made without the coffee? I know the recipe doesn’t call for much and I do not drink coffee crystals. Nothing else we bake calls for these so we never purchase them

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