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Just for the record, I tried it with frozen grated zucchini, and it was ok, but didn’t have the delectable moistness that others described. Maybe I drained the frozen zucchini too much, but this recipe is probably best made in season with fresh squash.
I grate and freeze my zucchini. Do you think frozen will work in this recipe, or will it be too dry, as the water separate when it freezes.
Hi Carol, that is a great question! I haven’t tried it but I think if you defrost the zucchini, and just let it drain in a sieve over a bowl, you should be fine.
I’ve made this a few times. Listen to the directions. You want the moisture. Dry bread sucks. Also modified and infused my butter while melting it on the stove with a scoop of coffee grounds cause I’m a rebel and it’s delicious!.
Anyone put a drizzle on top? About to make this!!
My favorite go to recipe for chocolate zucchini bread.
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.