• Home
  • About
  • Blog
  • Services
  • Resources
  • Contact
  • Meal Plan
  • Shop
    • Shop Now
    • Cart
    • Checkout
    • Return Policy
    • My Account
  • Food
  • Family
  • Finances
  • Fundamentals
You are here: Home / Food / Chocolate Zucchini Bread

by Stacy  34 Comments

Chocolate Zucchini Bread

Chocolate is a thing of beauty. It can transform anything: bread, fruit, vegetables, ants, or fingers. Chocolate is just good stuff. We should all be eating it a lot more often, especially since it helps keep us safe from the sun. And might I just say – God bless chocolate research. Amen. Keep it coming, scientists.

I’ve been gifted with zucchini several times this season – and I happily take it. I’ve loved zucchini for a long time. Our favorite way to eat it is chopped up and sautéed in a skillet with some butter and then tossed with soy sauce. But, sometimes I get tired of that – okay, so not really. I was just looking to add a little chocolate to my life. You caught me.

I went to my trusty Zucchini Bread recipe out of my Betty Crocker Cookbook, but it needed a few tweaks to fit our whole foods lifestyle. And it needed chocolate…lots of chocolate. So, I remade the recipe to fit our tastes…and I added chocolate, did I mention that?

Some people like to shred their excess zucchini and freeze it for later. When you use it, you just thaw it and squeeze the water out. My freezer is stock full right now of corn, green beans, fruit, and freezer meals so I didn’t have room for that. And besides, I needed chocolate. For this recipe, you need about 3 cups of shredded zucchini which for me was 2 good sized zucchini – some of those puppies are whoppers!

I’ll give you my secret to chocolate success. Are you ready? When mixing up the batter, take out some of the called-for flour and add the same amount of cocoa powder. This does not work if you take out MOST of the flour and replace it with cocoa powder…or so I’ve been told – from OTHER PEOPLE. *Cough*

Mix together all the wet ingredients: zucchini, sucanat (or sugar of your choice), coconut oil (melted), vanilla, and eggs. Stir well and then add the flour. Sure, you could sift the flour. But, I don’t sift flour. It’s against my religion.

Add the dry ingredients and give it a good stir to incorporate everything. It’s chocolate you know.

Divide the batter between 2, 8 inch loaf pans.  And like I told you with the Banana Bread, I always grease and flour loaf pans when making quick breads. It saves me a lot of crying.

Pop it into a 350 degree oven for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes and then turn out to cool all the way on a wire rack. Do not cut while hot – it will crumble and make a big mess on the floor – which you in turn will have to declare the 5 second rule and scoop it up to eat it…because it’s chocolate and it should not be wasted. Amen. Not like I’ve ever done anything so silly in my entire life. *Cough*

And there you have it – a little more chocolate in your life. This freezes beautifully, but try to let it thaw before you dig in. You might break a tooth.

NOTE: Stacy is not held responsible for any teeth injuries – she is 100% innocent.

Chocolate Zucchini Bread

*Recipe adapted from The Betty Crocker Cookbook

  • 3 cups shredded zucchini
  • 1 ½ cups sucanat (or white sugar, brown sugar, turbinado, etc.)
  • 2/3 cup coconut oil, melted
  • 2 teaspoons vanilla
  • 4 eggs
  • 2 ½ cups white wheat flour (or ½ white, ½ whole wheat)
  • ½ cup cocoa powder (or carob powder if you’re allergic to chocolate)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  1. Heat oven to 350 degrees. Grease and flour two 8 inch loaf pans.
  2. In a large mixing bowl, combine shredded zucchini, sucanat, coconut oil, vanilla, and eggs. Stir well.
  3. Add flour, cocoa powder, baking soda, salt, cinnamon, and baking powder. Stir until incorporated.
  4. Divide batter between loaf pans.
  5. Bake 50-60 minutes or until toothpick inserted in center comes out clean.
  6. Cool 10 minutes in pan. Remove from pans to wire rack to cool completely.

Share this:

  • Click to email a link to a friend (Opens in new window) Email
  • Click to print (Opens in new window) Print
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on X (Opens in new window) X

Other Posts You Might Like

About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

Leave a ReplyCancel reply

Comments

  1. Meg says

    September 29, 2012 at 12:09 pm

    This looks and sounds SO good – I have lots of zucc to use from my garden…just wanted to mention something I think I read on Pinterest…instead of using flour to dust your pan (if baking something dark) to avoid the white marks on the outside of the loaf use the cocoa powder to dust your pan – although in your picture I don’t see any white marks on your loaf…(was that clear or too confusing?)

    Reply
    • Stacy says

      September 29, 2012 at 1:14 pm

      Yes, I’ve done that with chocolate cake. 🙂 It’s great! The flour soaked into the shortening I used this time and didn’t show up. 🙂

      Reply
  2. Liseanne says

    August 30, 2012 at 6:43 pm

    Made this a couple weeks ago and LOVED IT! Made it again – and again – GONE – every crumb! We found it good the first day and even better after – it was more moist…
    We are whole-food vegans so I substituted the four eggs for applesauce (1 cup) – yummmmmmm
    Whole food vegans – we save a bunch of money =)

    Reply
    • Stacy says

      September 2, 2012 at 11:24 am

      I’m very happy knowing that I have a loaf in the freezer!

      Reply
  3. becky says

    August 24, 2012 at 11:34 am

    I freeze my zucchini and when I use it I thaw it but I don’t squeeze the water out. It has always turned out yummy.

    Reply
    • Stacy says

      August 24, 2012 at 12:48 pm

      Interesting to note – thanks for chiming in! 🙂

      Reply
  4. Veronica says

    August 24, 2012 at 6:56 am

    I looooove chocolate chip zucchini bread, so I’m pretty sure I’ll love this too! 😉

    Reply
    • Stacy says

      August 24, 2012 at 7:15 am

      You had me at chocolate chips….

      Reply
  5. Kristy says

    August 22, 2012 at 8:46 am

    Just an update… I did use whole wheat pastry flour with success. I would recommend leaving it in the oven closer to the 60 min mark though. It’s fabulous 🙂

    Reply
    • Stacy says

      August 22, 2012 at 9:47 am

      My oven bakes really hot, so I have to be careful…and my mom’s oven bakes burned. It hates my guts. 🙂

      Reply
  6. Danijela says

    August 22, 2012 at 2:40 am

    Such an interesting recipe. And the preparation is not too hard. I like it, a lot. Thanks for sharing!

    Reply
    • Stacy says

      August 22, 2012 at 5:52 am

      I’m not really into hard stuff. 😉 It takes entirely too much time. LOL

      Reply
  7. Beccy Glass says

    August 21, 2012 at 8:02 pm

    Each year I tell my husband “No, we really don’t NEED six zucchini plants!” However, I’ve never tried chocolate zucchini bread. I’m going to bake this recipe tomorrow morning into some muffin tops. Sounds delish. Want some zucchini?

    Reply
    • Stacy says

      August 21, 2012 at 8:43 pm

      I just inherited a big bag of yellow squash. 🙂

      Reply
  8. Vikki says

    August 21, 2012 at 11:00 am

    Some chocolate chips or maybe chopped nuts? I thought I was hungry before reading this! Oops – I almost did in my keyboard, thanx for the warning above.

    Reply
    • Stacy says

      August 21, 2012 at 11:12 am

      Nooooooooooooooo chopped nuts. I’m super weird about chopped nuts in my food. LOL 🙂

      Reply
  9. Anne @ Quick and Easy Cheap and Healthy says

    August 20, 2012 at 9:26 pm

    Chocolate does indeed make just about anything better. I’ve gotta draw the line at insects, but with everything else, I’m in total agreement!

    Reply
    • Stacy says

      August 21, 2012 at 6:13 am

      Dude…I would NEVER eat a chocolate insect – unless I was stranded on a desert island and needed nourishment.

      Reply
  10. Kristy says

    August 20, 2012 at 7:03 pm

    This looks good! Can I use whole wheat pastry flour or bread flour since I don’t have any white wheat flour?

    Reply
    • Stacy says

      August 21, 2012 at 6:14 am

      I haven’t used whole wheat pastry in this particular recipe, but I do use it a lot in sweet breads with great success – so I think it would be fine. 🙂

      Reply
  11. Janette says

    August 20, 2012 at 4:36 pm

    Yum! I was wanting to find a good chocolate zuchini recipe that didn’t use chocolate chips or frosting. This recipe fits the bill. Thanks for sharing, made it this afternoon and it is yummy!

    Reply
    • Stacy says

      August 20, 2012 at 5:03 pm

      Man….can I come over? I could use a piece right now. LOL

      Reply
  12. Rachel @ day2day joys says

    August 20, 2012 at 2:27 pm

    Yummy! Think I’ll have to try this out using my new mill to get the flour!

    Reply
    • Stacy says

      August 20, 2012 at 5:04 pm

      Man oh man…mills ROCK!!

      Reply
  13. Claudia S says

    August 20, 2012 at 1:29 pm

    Wow! I will definite have to try this… My daughter has food allergies, but this works for her and my son won’t eat anything green but loves chocolate. He doesn’t need to know there’s anything green in there..right? Right! Thanks Stacy!

    Reply
    • Stacy says

      August 20, 2012 at 5:08 pm

      You can’t see a bit of green in there! 🙂

      Reply
  14. Heather :) :) :) says

    August 20, 2012 at 8:27 am

    Oh, i do love zucchini…and this is another great way to use it. I use zucchini (or any other winter squash) when I make grain-free pancakes. It’s fabulous!!! Love and hugs from the ocean shores of California, Heather 🙂 🙂 🙂

    Reply
    • Stacy says

      August 20, 2012 at 5:17 pm

      Then you’re gonna LOVE tomorrow’s post. 🙂

      Reply
  15. Rebekah says

    August 20, 2012 at 8:16 am

    YES! Great recipe! A friend shared this recipe with me a few years ago and it is my GO TO recipe when I want to be healthy but have a sweet tooth too!! It works like a charm and is soooo yummy!!

    Reply
    • Stacy says

      August 20, 2012 at 5:19 pm

      Love that Betty. 🙂

      Reply
  16. Angelia Thomas says

    August 20, 2012 at 8:15 am

    I am really going to have to try this one when the temperatures cool! I will try to find a decent gluten free flour alternative for it and will report back. ;o)

    I do have to say, you need a disclaimer at the end of these recipes stating you’re not responsible for the keyboards shorting out due to excessive drooling! hehehe

    Angie

    Reply
    • Stacy says

      August 20, 2012 at 5:20 pm

      That never occurred to me….but that would be a good disclaimer. 🙂

      Reply
  17. Cynthia Combest says

    August 20, 2012 at 7:46 am

    Oh my goodness. This sounds so delicious and your delivery of the recipe was hilarious. You ought to have cooking videos posted on YouTube.

    Reply
    • Stacy says

      August 20, 2012 at 5:20 pm

      LOL 🙂 I was thinking I would let Barry do a video of me sometime soon….but not cooking – I’m spastic. 🙂

      Reply


Hello! I’m Stacy!

I believe God created you to be the hero of your home. You CAN manage your home instead of it managing you. That’s why I empower women with simple solutions for their homemaking needs – because if it’s not easy, you won’t do it. {Read More…}

As Featured on the Dave Ramsey Show

Stuff You Really Should Check Out

home management course

© 2025 Myers Family Brands LLC · All Rights Reserved. · Privacy Policy

 

Loading Comments...