Chocolate Zucchini Bread

Chocolate Zucchini Bread Recipe- Triple Chocolate Kitchen

Summer is here (well, for a few more weeks at least!). Lots of fresh fruits and vegetables are available from the gardens. What do you do with it all if you have your own garden? My mom is supplying me with tomatoes, cucumbers, corn, green beans and zucchinis. We freeze some of the fresh veggies, but we’re always on the lookout for recipes to use them before freezing.

What do I do with all the zucchinis? I’m not much for fried zucchini. I have a basic zucchini bread recipe (boring). So I look for dessert recipes to use the zucchini up, like the fudgy brownie recipe we recently posted or these zucchini cookies.

I found a chocolate zucchini bread recipe. I tried it and it was great – nice chocolate flavor. It’s great to make extra and freeze it for later. I made the smaller 2″ x 4″ loaves.

Chocolate Zucchini Bread

Makes a great gift. Make a variety of breads to give at Christmas in the small size. The Blueberry Lemon Bread, Pumpkin Bread, and Tropical Banana Bread can all be made in the small size and given as gifts.

You can also shred the extra zucchini and freeze in recipe size containers. After the shredded zucchini is thawed squeeze out the excess liquid before adding it to your recipe.

A great chocolatey twist to traditional zucchini bread!

Chocolate Zucchini Bread

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Chocolate Zucchini Bread

This is a great chocolatey twist on traditional zucchini bread.


  • 1 1/2 cups sugar
  • 1 cup unsweetened applesauce or 1 cup canola oil
  • 3 eggs
  • 3 teaspoon vanilla
  • 2 1/2 cups flour
  • 1/2 bakers cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 cups shredded zucchini
  • 1 cup chocolate chips (optional)


  1. Preheat oven to 350.
  2. Beat together sugar, applesauce, eggs and vanilla until well mixed.
  3. Combine all the dry ingredients.
  4. Gradually add the dry ingredients into the wet mixture until blended.
  5. Stir in zucchini and add chocolate chips if desired.
  6. Pour into (2) 8" x 4" or (4) 4" x 2" greased loaf pans.
  7. Bake at 350 degrees for 45-55 minutes depending on the size of pans. If using the smaller pans, check earlier.
  8. When done baking cool for about 15 minutes, then remove from pans to cool completely.

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Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.

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