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Curious to see melted butter instead of softened. My instinct would be to cream softened butter with the sugar, and then add the eggs and other wet ingredients.
Would this wreck the recipe, or the texture?
Hi Michelle, this is a tried and true recipe. I would just make it with melted butter. It works!
I have a question for you. When you bake with zucchini, do you peel the skin off or do you use it as well? Also do you take out the seeds or grate them in as well?
Hi Pamela, when I bake with zucchini I do not peel the skin. I only remove the seeds if the zucchini is huge and the seeds are large and tough.
Very nice and moist! I think–since I used a gluten free flour mix, supposedly equivalent to regular flour–my dry to wet ingredient ratios were a little off, but it turned out great! I had enough for a loaf pan and a square brownie-like pan. Both cooked much longer that 50 minutes, but again, tasty and moist result.
So I made up my batter based on the ingredients list, but the instructions mention eggs. I didn’t see any on the list?
Hi, Teri! Yup, eggs are on the list (between the sugar and the butter!). You need two large eggs for this recipe. Enjoy!
Your recipe sounds delicious. Do you have a gluten free version ?
Hi Suzanne, I don’t, though most people I know who bake gluten-free have good luck subbing all purpose flour with Bob’s Red Mill 1:1 gluten free flour in baking recipes.
I’ve been making this recipes for years. I normally don’t write reviews, but this is such a good recipes, it deserves one. The bread is very moist and not overly sweet. More like a very good chocolate cake. And it uses so much zucchini! I make a double batch and prepare half as muffins and the other half as bread; sometimes adding chocolate chips. It freezes really well too which is convenient when you need to bring a dessert to a potluck or gathering.
Quick question: Is it necessary to squeeze out any excess water from the shredded zucchini before adding it to the egg/sugar mixture, even after it has been draining in a sieve?
Hi, Michelle! For this recipe, it’s not necessary. However, if you feel like your zucchini are really full of moisture, then giving the shredded strands a quick squeeze before adding them to the batter can’t hurt! Enjoy!
This zucchini bread looks delicious and I can’t wait to make it! Would I get the same results if I substituted canola oil for the butter due to a dairy allergy?
Good question Michelle. As long as the oil you are using is fresh (cooking oil like canola can go rancid so easily), you should be fine.
Coconut oil works well.
Added vanilla flavored coffee and walnuts and omg it is AMAZING
One of the most delicious zucchini breads I have ever made, and I’ve made many! I added coconut to the recipe, and my husband and I can’t stop eating it! Will definitely make it again!
I have a question, I just tried to make this and I had cacao powder not cocoa. I thought that I had read to use baking powder with cacao so I didn’t use baking soda. My loaves went completely flat like 3 inches tall. The flavor is fine. I did also use half granulated sugar and half coconut sugar. Help I almost cried. It doesn’t help I’m hormonal lol.
Hi, Amy! Emma here, managing editor. Don’t cry! Summer means plenty of zucchini which means PLENTY MORE ZUCCHINI BREAD! It’s generally fine to substitute cacao powder for cocoa (it’s a little less sweet, so there might be a slight flavor difference). I haven’t heard of avoiding baking soda when using cacao powder, so I think you probably would have been fine using soda. This said, if you DO want to swap for baking powder, you need to adjust the amount. I think the problem with your batch (if you swapped 1-for-1 powder for soda) was probably not using enough leavening. For this recipe, you’d probably need 4 to 5 teaspoons of baking powder. Read more about swapping soda for powder in this post! Hope that helps!
Just tried a bite and it tastes like a piece of chocolate cake. This is gonna be trouble.
I used half grated raw beets and half zucchini! Delicious.
What can I put instead of eggs and butter?
Hi, Gabriela! Emma here, managing editor. We haven’t tested this recipe without eggs or butter, so I can’t really advise here. If you’re in the mood to experiment, you could try using coconut oil for the butter and flax eggs for the eggs (see how to make and use flax eggs HERE), though I honestly have no idea how that will work. You might also try searching for a recipe that is specifically dairy-free and egg-free. Good luck!
I’m switching out the butter with melted coconut oil
Yummy! I will make it again. Added chocolate chips to the dry mixture before combining wet and dry so they wouldn’t sink. Love the almond flavor.
If you’re worried about moisture in any zucchini or banana or carrot bread, just add 1/4 cup of mayonnaise to your batter. This may sound strange, but it’s not when you consider what mayo is made of: eggs, vinegar & oil, all in the appropriate proportional amounts. This secret ingredient also works for oatmeal, molasses or peanut butter cookie batter as well.
Hi Monica, I use mayo in meatball mixtures to add moisture, but have never thought of adding it to a baking batter. Thanks for the suggestion!
I’ve been making this recipe now for several years. It’s fool proof, easy, and scrumptious! My dad, who does not care for sweets much, just raves and raves about this bread. I love that it makes two loaves, because I always send one home with my parents. Thanks Elise!
So glad you and your dad like it Christie!
Awsome, will be making this again.
d chocolate chips…..also used unbleached flour and raw sugar…dusted tops w/powdered sugar after they cooled…. delicious..a little slice w/frozen vanilla yogurt ..heaven!!!
I grew up in Washington State and my mother used to always make zucchini bread and the chocolate was always my favorite. Thanks this recipe brought back memories when I was a kid. It was really delicious and I will definitely be making this one again.
I put the grated zucchini in the microwave for about a minute to help release excess water before pressing liquid out in a strainer. It also takes a little less baking time that way. Just be careful it’s cooled a bit before adding to wet ingredients. I also sprinkled top of loaves w/cinnamon sugar before baking. I waited 20 seconds before slicing once I removed it from oven and it was fine.
The 4 cups of grated zucchini—measured before or after draining?
Thanks! Looking forward to trying this!
Oh boy I thought it was after but I have no way to know that. As I drained all the shredded zucchini and. put in baggies.
Great tasting cake. This was very moist and I used dark chocolate powder. This was not however what I would call bread. This was definitely cake in texture. Disappointing since I wanted bread.
I just have to write and express my thanks for your recipe.. I want to let those who have celiac that your recipe works perfectly when you substitute a gluten free mix. I used a mix of 6 cups brown rice flour, 2 cups potato starch, 1cup tapioca starch, mix well, use amount called for. I added 2 teaspoons xanthan gum. Kept rest of recipe as written. Added 1 cup of walnuts to one of the loaves. Wonderful, wonderful texture, taste scrumptious! I can not find the appropriate words of praise for you. Thank you for helping this great grandmother make this for her family.
I agree. It is delicious with my gluten free mix. The texture was great too. My mix has similar ingredients but also contains sorghum and xanthan gum. Anymore, I use my Gluten free mix and just go for it. It always tastes good, occasionally texture is off a bit depending on the recipe.So try out your recipe before important occassions. I keep pan size in mind too. The walls of the pan help mix ‘climb’. So I usually don’t use 13×9 pans but Bundt pans seem to work well, as long as you don’t go too high. Cup cakes usually turn out great!
I just made this for a second time, our garden is producing massive size zucchinis! I decreased the cinnamon to 1/2 teaspoon, I added mini chocolate chips & walnuts as well. Family loves these delicious loaves. Thank you
Great Kristina, I’m so glad you like it!
I’m just about to make it again! Been a year since I have but it’s oh so good! Tastes just like chocolate cake ❤️
I add chocolate AND peanut butter chips. Absolutely amazing! Love this recipe.
Has anyone made this using pecans?
So far so good. The big loaf pan and the 2 mini loaf pans are in the oven now. Here are my tips: dust the chocolate chips or any dried fruit in cocoa powder to keep them from sinking during the baking. Plus the cocoa adds more chocolate flavor-Yay! Second, I greased the pans with butter and some cocnut oil which worked fine. Finally, I cut strips of parchment paper in each botttom of the loaf pan right across the middle. That made it easier to lift the loaves out rather than taking the chance they might stick and leave half the loaf in the bottom of the pan. Good luck everybody. Perfect replacement for my old zucchini bread recipe that I can’t find.
LOVE this recipe! I have recently been making it with acorn squash with a splash of milk since it’s much dryer than zucchini. I subbed a banana in for 1/2 cup of sugar, and it was still devoured by my littles. They especially love it in mini muffin form- bakes for 15 min. Thanks again!
I have a recipe for two loaves of zucchini bread that calls for a cup of oil. I replace the oil with a cup of applesauce and it makes beautiful, moist bread without all that oil.
I can’t wait to try this recipe!
wow, yum. this is amazingly delicious. thank you.
Made this a few times and it is delicious! Great recipe loved by my friends and family!
I have a question. Anytime I add chocolate chips to zucchini or banana bread the chips fall to the bottom during baking. Then the bread sticks to the pan. Any tips?
To keep blueberries from sinking I toss them in flour. I guess you could achieve something similar by tossing the chocolate chips in cocoa powder?
I added in chocolate chips to the dry mix and I didn’t have a problem.
Dust chocolate chips in flour first…
I used mini chocolate chips and did not have a problem with them sinking in this recipe.
Thank You, Thank You, ThankYou, so very much for your Absolutely PERFECT recipe for Chocolate Zucchini Bread! I made it today, and it is SUPERB!!!! I am, as I can detect you are also, OCD about certain things. I have been searching for THE perfect recipe for this forever! If I read 100 I read 1000, until last night at 3 A.M. when I read yours and just knew it was the one. Made today as I said, and OMG!!!! out of this world DE-LISH!!! I did, however, being a chocoholic, add 1 cup of Ghiradelli 60 percent cocoa chips to it. I, and my husband cannot stop raving about it! And your attention to detail with regard to every step to prep is impeccable!!! I could go on forever!!! THANK-YOU!!!
I made this recipe and added dried cranberries……awesome….it is delicious
Next time, I will add cherries instead.
Hi Elise, thanks for sharing this recipe, just made it and LOVE it!! I use a 8″x8″ baking dish make it like a brownie bit size. I only use 1/3 of the sugar suggestion, so it’s not too sweet which I love. I garnish it with silvered almond and coconut flakes which give a little crunch on every bite. It’s fluffy and light & HEALTHY :) I cut it into 16 pieces… by the time I finished this typing, I already ate 5 pieces… SO GOOD!
AWESOME!!! I made this 2 weeks ago and I added a half again of each item, to make 3 loaves I a added milk chocolate chips for the chocoholics in my life. I Also took the out of the oven a minutes early and let it sit. It finished baking on the top of the stove. Iam in the middle of the next batch in the oven as I type this. My oldest Grand Daughter is stopping here as soon as she gets home to grab her loaf
I have made this 3 or 4 times now, and I always half the recipe. While making it today however, I realized that I have never halved the chocolate and coffee parts. But it has still been great! I decided to keep doing it that way ;)
I would like to ask about your zucchini. What type do you plant? What about your soil? I used to grow them like crazy but the last 3 season have been a bust. :( Have no clue what has gone wrong.
Hi Melonie, great question. Typically I just get some starts from the nursery, I think it’s any special variety. I plant them in my parent’s yard because they have more room and more sun. The last 3 years haven’t given us a good crop either, but I’m thinking that it’s because of the soil. 3 years ago my father decided to stop composting, so the soil has gradually been getting worn down. This year we are going to have to completely replace the soil. When it comes to gardening it is a combo of soil, water, and sun. Too much or too little sun, there’s a problem. Too much or too little water (usually too much) again, a problem. The soil though, that’s huge. Weeks before planting one should treat the soil with manure, and work in compost.
I have found if you move planting spots around your garden zucchini seems to like that. Probably robs something in the soil after a couple of years in the same place. I add new soil every year also.
I also just made this bread. But I used Perfect Blend Flour(Namaste). It tastes good but the jury is still out about the moistness. It definitely is more cake like than bread but good!
I used store bought zucchini and it turned out. Of course I got it at Sprouts and not the big box store.
Thought I would share an experiment gone… Fantastic!!… with this recipe. I made the batter as directed, but used a mini muffin pan and a mini loaf pan instead. I had a small amount of batter left but didn’t want to waste it so I sprayed up a small crock and dumped in the remaining batter. (It was only about 1/4 in high in the dish.)
I went to put all three baking pans in the oven but the crock didn’t fit. So I baked the two pans and stared at the crock thinking… I don’t want to wait that long to cook this, so….I put the crock in the microwave on high (no setting adjustments needed) and cooked it for 2.5 minutes watching it the whole time. To my surprise it was perfectly cooked, with the center springing back nicely to the touch! When we tried it…. It was absolutely heavenly! I have a picture of the end product if you want to see it. :)
Hi Laurél, thanks for sharing the results of your experiment!
Just made this to take to the office tomorrow to use up some very abundant zuke plants. I didn’t have instant coffee so just poured about 1/4 cup of leftover coffee over the zucc as they drained. Turned out great, but didn’t rise as much as I expected or saw in the pics, but tastes great.
I just made this today and put a single recipe into 3 smaller loaf pans. It is so good, I’ll definitely be making more to give away to neighbors.
I halved the recipe and made one loaf tonight. I was surprised that it didn’t rise as much as I thought it would–even so, it had a nice texture and it wasn’t too dense. Maybe I didn’t work quickly enough? Regardless, it’s very tasty.
For those who are having problems growing zucchini, try the suggestion of hand pollinating the female flowers. If the flowers don’t get pollinated, the zuke will turn yellow and rot on the plant. Hand pollinating is the only way we’re getting edible zukes this year. Thanks for the recipe.
Great tip on the hand pollinating Janice, thanks for the reminder! For those who are interested, a Q-tip is a useful tool for hand pollinating squash flowers.
This recipe is delicious-I used a delicious cocoa powder from Trader Joe’s, and also threw in some chocolate chips ( I am a chocoholic) My only issue was this.-I waited the 5 minutes after removing from oven; as directed, I ran a knife along the edges, (and my pans were greased very generously)-almost half of each loaf remained in the pan when I inverted it! . The next time I will place a rectangle of parchment paper on the bottom and butter the rest Hopefully I wont have the same issue.. Anyone else have this problem?
I leave my quick breads in the pan for at least 15 minutes before removing. After running a knife around the edge, I gently shake the pan up and down, trying to bounce the bread loose before tipping it over to dump out. Hope this makes sense and helps.
I use spray like PAM!! They plop right out! I also use fresh duck eggs and real butter. OMG!!! Great everytime!
Just wondering if I freeze the grated zucchini n bags and then use it to make the chocolate zucchini bread and freeze one of the loaves for another time, then is it okay to refreeze the zucchini again that’s in the bread? Also can you tell me the content of sugar per slice, as my Mom is type 2 diabetic and I have to watch her sugar. Wish someone would comment if they tried a substitute for the sugar or tried less sugar. Thanks can’t wait to try this recipe.
Hi Gail, you can freeze the zucchini bread even if you made the bread using defrosted frozen shredded zucchini. As for the nutritional info? I don’t know. I don’t calculate that information. But if you use the Yummly.com service, and you “yum” the recipe (button next to the recipe at the time of my writing this comment), the Yummly service does nutritional calculations. My guess is that the amount of sugar per slice depends on the size of the slice. This is not a “skinny” recipe though, so I rather doubt that it would be appropriate for someone with diabetes who has to watch their sugar intake.
whoa – you didn’t peel the zucchini? I peeled it and took out the mushy central part with the seeds – could I have just washed it and grated it without peeling and coring? PS – I live in Ottawa, Canada you are giving me growing season envy talking about zucchini in June – try August here!
The peeling is the great part… I wash, cut ends off, grate the whole things- seeds and all . Yum!!!
I searched and searched for the right recipe to try and decided to go with this one. I used 4 tablespoons of freshly brewed espresso instead of instant granules since I live in coffee country. Also, I used vanilla powder instead of extract since we don’t get real extract here in Rwanda. It was the best zucchini bread I’ve ever made!!!!!! I baked it at 5,000 ft and it still turned out perfectly. Thank you!!!!!
Great recipe! The best way to slice this bread is with an electric knife. Works great! TRY IT!!!!
Hi! While visiting our local student organic garden, I was gifted a HUGE zucchini. Like, a 5-pounder at the least. I was told zucchini bread would be a good way to use it up, so that’s what I did, even though I have never made any kind of bread before. I found your recipe and was sold – I’ve made 2 loaves of it, each one being so yummy!
I used whole wheat flour instead of all purpose, and it was amazing. Highly recommend it. Extremely moist and decadent. Thanks for this recipe, Elise!
We don’t have any zucchini plants in our garden but we DO have neighbors who are constantly leaving bags of the things on our patio. LOL! In the past, I’ve made your chocolate zucchini cake and really enjoyed it. But I wanted something that wouldn’t require me to grease all the crevices in my fussy, fancy bundt pan. So happy I found this bread recipe because it is delicious!!!
Only one minor tweak… I subbed one cup of whole wheat flour for the all-purpose. No noticeable change in the texture or the height of my loaves. They were moist and tender.
And for the folks who asked about the coffee crystals… I always keep a small jar of instant espresso powder in the cupboard with my other baking ingredients. It keeps indefinitely, as long as you keep the jar tightly capped, and it is fantastic for intensifying the chocolate flavor in lots of baked goods. You can add it to brownie batter, cakes, mousse, and even add a spoonful to chocolate frosting to make it mocha instead. If you bake with chocolate at all, I’d say it was an indispensable item to have on hand!
I’ve made this a few times and like it very much, especially with a couple tweaks for our taste. First, we have macadamia nut extract (not even sure how we ended up with it) and I prefer its mild flavor to almond extract’s more obvious one. (That, and we had run out of almond extract when I tried the macadamia!) Second, I puree the zucchini in a blender rather than shred it – both because it’s quicker, and because it makes people more likely to try the bread if they don’t see green specks throughout.
Very tasty, and a great lower-guilt dessert! I’d really like to substitute out the butter, but haven’t had luck yet after trying applesauce and/or greek yogurt. Both left me with flat, sticky bread. I may try subbing half of the butter out for applesauce/yogurt and adding another egg to help it rise better, but other than that I’m out of ideas. If anyone has found a reasonable substitute – even just for half – it’d be helpful to know!
I wouldn’t sub 100% of the butter, rather 50%. Typically, in muffins/breads, subbing 50% of the fat (oil/butter) with applesauce still yields a good consistency. I have not had as much luck with yogurt. Stick with the applesauce. You should not need an extra egg. When making cakes/cookies, just use the full amount of fat and control the portion consumed.
I’ve made this with coconut oil, sub cup for cup and i just tried pumpkin puree, which was also a success. You sub about 3/4 for 1 cup and there’s so little of it, you don’t taste it at all. Good luck!
First time commenter – wanted to thank you very much for the recipe! A mystery summer squash sprouted in our garden this summer and has been giving us quite the run for our money. This bread was a hit with our whole family. Definitely making again, thanks!
Thanks, that what I figured. I heard coffee does that, beer too. but I don’t think the beer would be as good.
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
Hi Brenna, you can easily make this recipe without the coffee. The coffee is only there to intensify the chocolate flavor.
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.
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!!
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!
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
Thank you for the recipe. I tried it and it came out great! I have my own blog where I keep all the recipes that have become family “keepers”. It’s my electronic recipe book and I use it all the time. I have created a tag Simple Recipes with all the recipes that I have posted that I got from your blog to give them proper credit. http://mydinnertoday.wordpress.com/category/simply-recipes/
Many thanks for sharing your wonderful family recipes.
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!
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.
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!!
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.
Your guess is as good as mine. 12 minutes? 15?
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!
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.
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
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!
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!
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
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
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!
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 :)
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!
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. :)
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!
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
I just made this and it is awesome! I added two handfuls of chocolate chips, and it’s just the right amount of sweet
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??)
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 :)
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.
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”!
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
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!
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.
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
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?
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
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!
Forgot to say that I subbed a little over 1 cup whole wheat flour for AP and it tasted great!
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!
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 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!
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!
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!
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
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
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
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
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!
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.
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
Great ideas, all. Thank you! ~Elise
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
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
I use maple syrup and it turns out great. Just make sure to bake it at 325.
I dehydrate my extra zucchini into crisp chips for dipping. Love them. We have tried seasoning them too. Thank you for the recipe!
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
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.
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
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
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!
To answer this, I use whole wheat flour and flax eggs and this recipe comes out fantastic every time! If you’re worried about denseness, you can add a bit of applesauce. I like to make it the night before to give the flavors time to develop.
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
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
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
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
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
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
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