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Can you use almond flour instead APF?
Hi Martha, we’ve not tried it ourselves. I think you’d be best off baking this all-purpose flour, as this might be dense otherwise. But if you try it with almond flour, please let us know how it goes!
I run a day care and some of the kids are super picky and I can never get them to eat veggies. I subbed the sugar with stevia, omitted the coffee because I was serving to kids and added some dark chocolate chips. This recipe reminds me of the one my mom used to make. So delicious!!! The kids gobbled it up thinking it was cake and were none the wiser that it was full of zucchini.
What a great way of getting some veggies into the kids, Stephanie, I’m so happy they (and you) like the recipe!
This is in the oven as I type it. I double the recipe and still only make 2 loaves, as I like it to be nice and tall, like the loaves in my favorite coffee shop. The flavor was incredible. I used cocoa from Creo Chocolate in Portland, OR, and it is delicious! Can’t wait for it to cool and slice!
This is far and away the best chocolate bread I have ever eaten! The directions are clear and easy to follow and it come together very quickly. You will want 2 loves; they may last 8 hours if you are able to stay away from them!
I made it today. It turned out great!!! Moist and rich flavor. I used vanilla instead of almond extract. Didnt put coffee granules in either. Will be making it again.
So I thought I had messed this recipe up when I used Dutch chocolate. Your directions were very clear but I somehow missed it until I had the bread in the oven.Regardless, of the error this bread is delicious! I cannot imagine how it could possibly taste any better, but I will try again with the proper cocoa.
So glad this worked well for you! I’ve had luck making this with Dutch process cocoa as well, but I usually reduce the salt to 1/4 teaspoon. Dutch process cocoa is treated with alkaline salts, and it tends to be a bit salty-tasting on its own.
This is simply the best chocolate zucchini bread ever. We’ve made it five times this summer and passed the recipe along to everyone who’s had it. I don’t have any clue why you advise to wet the zucchini if it’s dry, as that is the best way to use it when that happens. But, other than that, spot on!
Hi Law, I’m glad you like it! Zucchini can really vary in its moisture content. 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. That way the cook times given will have a better chance of being accurate.
I cooked mine a little longer because the zucchini is so moist even after draining. It was excellent. I didn’t have instant coffee either but did have fine ground Italian expresso. DELISH
Getting ready to make this for the first time. how do I reduce the baking time for small loaves? I am by myself and want to share little loves with several friends.
Yes, you sure can bake this in mini loaves! There are a number of different mini loaf pan sizes, so I can’t give you an exact time. Fill the tins no more than 2/3 full. There’s no need to reduce the oven temperature. I’d start checking for doneness after 20 min, but it’ll probably take more like 30 min, or even up to 40. Happy baking!
Great flavor. However 50 minutes didn’t do it for me. Very moist was definitely undercooked! Will try again with longer bake time and a little hotter oven.
Just making. Can I sub brown sugar for a richer flavor or is it a moister sugar and will flop recipe?
Hi Nancy, good question! My guess is that subbing the white sugar with brown sugar would work just fine, even if it does have a little more moisture in it.
I did it and it worked out fine great straight forward recipe !
I sprinkled chocolate chips on the top of the loaves !
This recipe was so easy! I loved that it made two loaves. It is delicious and a great way to use up all the zucchini my one zucchini plant is producing!
This is the chocolate zucchini bread recipe you want to make. Classic rich chocolate flavor and moist. For those with gluten sensitivities or allergies or for those who maybe don’t have some of the exact ingredients on hand I thought I would share some of my substitutions to let others know that they can also work.
I only bake with Pamela’s gluten free all purpose flour and this still works great with this recipe. I also don’t keep instant coffee on hand so instead I just use a single cup brewer (think aero press or Chemex) and brew a really small and concentrated amount of coffee (about 2 tablespoons worth). My other substitutions are that I use ghee and maple sugar because, again, that’s all I keep on hand and they work wonderfully.
Great recipe. This is a keeper!
Wonderful Ashley, thank you for sharing your substitutions!
Loved the bread. I halved the recipe and substituted crookneck squash for the zucchini.(that is what we have in our garden, and like you, needed another recipe to use some of the abundance.)I also added toasted pecans and a small handful of chocolate chips. I made this thinking if it was not very good, we had vanilla ice cream and homemade chocolate syrup to douse it with. Not necessary
Used whole wheat four, brown sugar instead of white (and only 3/4 cup). Added chopped walnuts, and sprinkled chocolate chips and unsweetened coconut on top. Delicious…my husband ruined his dinner. Will make again for sure.
my go to recipe! I add less sugar and do not drain the zucchini , it’s sooo yummy!
made it again! This time added a little bit more cinnamon and a splash more vanilla. Also kicked up the coffee to one teaspoon. If the batter is any indication of the taste which I always try this batch is going to be out of this world. Best recipe ever. I will never look at another zucchini bread. This one is the best*****
Ever put nuts in the bread?
You sure can add nuts to this bread! Use up to one cup of the chopped nuts of your choice. Pecans or walnuts seem to be the most popular ones. Happy baking!
Excellent bread recipe. I too have zucchini coming out of the garden daily. Your recipe with 4 cups of zucchini is great. I too love cocoa powder that is not dutch processed but I only had a 1/4 of cup left. I subbed the other 1/4 cup with dutch cocoa and added a dash of cream of tartar and the bread is perfect. I dislike the taste of almond extract in my baking so replaced with vanilla extract. Nice bake, very moist. One loaf cut in half going to two neighbors and the other loaf went in the freezer for later. Making this recipe again this weekend and all summer ;-)
This is my go to recipe! This bread is SO moist, it takes like a rich chocolate cake! Just made 2 with my fresh garden zucchini. Going to make 2 more too. I always add chopped walnuts or pecans to the batter too!