Chocolate Zucchini Bread

chocolate zucchini bread on AmandasCookin.com
At the end of summer, when zucchinis were in abundance, I made several different zucchini breads and cakes. This one from Our Best Bites is moist and chocolatey and every bit of fabulous. I made this twice before freezing the rest of my shredded zucchini. I plan to make some later this winter to remind me of the warms days long gone. :)

The only deviation I made from this recipe was that I did not use the topping. Not because I didn’t want to, but because I somehow forgot that step. :-/

Delicious Chocolate Zucchini Bread on AmandasCookin.com

Incidentally, this tastes more like cake than a quick bread, so enjoy!

5 from 1 reviews
Chocolate Zucchini Bread
 
Prep
Cook
Total
 
ANOTHER DELICIOUS IDEA >>  Chocolate Chocolate Chip Muffins
Servings: 2 loaves
Ingredients
  • 2 C flour
  • 2 t cinnamon
  • ½ t salt
  • 1½ t baking soda
  • 6 T unsweetened cocoa powder
  • ½ C canola oil
  • 1 C sugar
  • ¼ C brown sugar
  • 3 eggs
  • 2 t vanilla
  • ½ C sour cream
  • 3 C grated zucchini
  • ¾ C mini chocolate chips
  • optional: zest from one orange
  • Topping:
  • 2 T brown sugar
  • 2 T white sugar
  • ½ t cinnamon
Instructions
  1. Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8" disposable pan to give away and a larger 9" one for me and the batter divided perfectly. So you should get 2 very full 8" pans or slightly less full 9".
  2. Mix topping ingredients in a small bowl and set aside.
  3. Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.
  4. With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
  5. Add vanilla and sour cream and mix until combined.
  6. Gently stir in the grated zucchini (and zest if you’re using).
  7. Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it’s the size of mini chocolate chips.
  8. Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.
  9. Divide the batter between the two pans. and sprinkle topping over each. Place pans on a cookie sheet for easy moving.
  10. Bake in your preheated 350 degree oven for 50-60 minutes.
  11. When it’s done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.
  12. Let it cool on a rack for 5-10 minutes and then remove from pans.
ANOTHER DELICIOUS IDEA >>  TWD: Toasted-Coconut Custard Tart

 

Comments

  1. Marie says

    I have never made the chocolate version of this bread, but yours looks so moist and delicious!! I will have to give it a try sometime!

  2. Fresh Local and Best says

    I think this may be one of my favorite ways that I've seen zucchini bread made! It looks so moist and decadent – with a healthy twist!
    I would have skipped the topping too, it looks so good as is. Yummy!

  3. Amanda says

    Barbara – Thanks! When October ends I'll be looking for new colors too LOL

    Marie – You'll love it, I promise :)

    Katrina & Alta – break out that frozen zucchini and try it, you'll love it :)

    Mona – thanks for stopping by!

    Fresh – hope you try it!

    Mary – me too :)

    ABowl – hope you love it!

  4. BentoForKidlet says

    Looks delicious! I am going to save this for next year when our garden is starting up again. After a hard freeze we aren't getting any more fresh veggies this season.

  5. Culinary Cory says

    This is very similar to my chocolate zucchini cupcakes. I LOVE them. They don't taste like they have healthy veggies in them at all. Just full of moist chocolate flavor.

  6. Amanda says

    Thanks Gloria!

    Totally Mags! It's definitely breakfast material :)

    Bento – too bad you don't have any in the freezer, keep it bookmarked, it's very worth it :)

    Thanks Rebecca and pink :)

    Cory – I'll have to check out your cupcakes!

  7. Anonymous says

    Jeanne:
    Thanks for the great Chocolate Zucchini Bread recipe. It's the best I have ever made. My family just loves it.All ready have and abundance of zucchini to freeze so I will be able to make it all winter.

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