This chocolate zucchini bread is a wonderful way to use up the season’s finest vegetable! Garden-fresh grated zucchini keeps this quick bread recipe soft and moist. These triple chocolate zucchini bread loaves are great any time of day!
This post has been sponsored by Seattle’s Best Coffee®. All thoughts and opinions are my own.
I always enjoy a cup or two of Seattle’s Best Portside Blend® K-Cup® pods in the mornings, and I love having something sweet, like a quick bread, to go with my coffee. I was thinking about zucchini bread and how it’s been a little while since I’ve made some.
Save now on Seattle’s Best Coffee HERE
Do you know the saying “you don’t know what you’ve got until it’s gone”? Well, I can say I am living that statement as we speak.
My friend and neighbor used to have a sizable garden. Every summer, she would send over baskets of cherry tomatoes, fragrant basil, and the biggest zucchinis I have ever seen!
It seemed that there was an endless bounty to the garden zucchini. Then, she moved. My friend only moved down the street, but the garden has yet to resurface. I miss all the homegrown zucchini.
But when I want zucchini bread to have with my morning cup of coffee, then I will use any zucchini I can find!
What Is Chocolate Zucchini Bread?
Chocolate zucchini bread is a quick bread recipe that relies on shredded zucchini for flavor, moisture, and tenderness. It is a one-bowl type of recipe, and the bread itself is wonderful as a breakfast treat or as dessert!
How To Make Chocolate Zucchini Bread
To make this chocolate zucchini bread recipe, start by melting chocolate squares until smooth and silky. The batter will use both cocoa powder and melted chocolate to give this bread a rich, deep chocolate flavor.
In a bowl, combine eggs, sugar, oil, zucchini, and vanilla; stir until combined. Mix in the melted chocolate until smooth.
Combine flour, dutch-processed cocoa powder, salt, and baking soda. Carefully add dry ingredients to zucchini mixture and stir until fully combined. Fold in chocolate chips.
Pour the batter into two greased 9 x 5 loaf pans and bake for 1 hour. The bread will be ready when a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before turning onto a cooling rack to cool completely.
I chose to frost this chocolate chip zucchini bread, but they are FINE on their own.
Can You Freeze Chocolate Zucchini Bread?
Zucchini bread freezes remarkably well. Wrap the completely cooled bread in plastic wrap and then in foil. Freeze bread for up the 3 months. I would freeze the bread without frosting.
Make a double batch of zucchini bread, enjoy one loaf now, and keep the rest. The start of school will be here before you know it. This bread will thaw rather quickly. Thaw the bread loaf first thing in the morning, and serve slices to the kids before school to eat on the go or in their lunches.
What Goes With Chocolate Zucchini Bread?
I personally LOVE having a slice of homemade zucchini bread with my morning (and afternoon) cup of the Portside Blend® K-Cup® pods coffee. The medium roast is smooth and has a well-rounded flavor. Seattle’s Best Coffee sources the highest quality Brazillian coffees that give me that full-flavored cup of coffee that I love!
The K-Cup® pods help keep my mornings uncomplicated and get my days off on the right foot. Add a slice or two of this quick chocolate zucchini bread, and mornings are going to be easy AND delicious!
Chocolate Chip Zucchini Bread Tips and Tricks
- You can omit the melted chocolate if you prefer. It adds a richer flavor, but the bread will be fine without it.
- Substitute white whole wheat flour for the all-purpose flour called for in this recipe if you want a little nutritional boost.
- Chocolate chunks can be used in place of the chocolate chips.
- Make sure the loaves have completely cooled before adding frosting.
- Omit the frosting if desired.
- Store the bread pre-sliced for easier serving.
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- 2 1oz squares of unsweetened chocolate
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups grated zucchini
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
- For the Frosting:
- 6 tablespoons butter, softened
- 2-1/2 cups confectioners' sugar
- 1/2 cup baking cocoa
- 1 teaspoon vanilla extract
- 3-4 tablespoons of milk
- Preheat oven to 350. Grease two 9x 5 in loaf pans. In a microwave safe bowl, heat chocolate until melted and smooth. Let cool.
In a bowl, combine eggs, sugar, oil, zucchini and vanilla. Stir well.
- Mix in melted chocolate.
- Gently stir in flour, baking soda, and salt. Stir in chocolate chips.
- Pour batter into prepared loaf pans and bake for 1 hour or until a toothpick inserted comes out clean.
- Let pans cool completely.
- In a bowl, beat the butter until creamy. Slowly add in powdered sugar one cup at a time; mix in cocoa powder. Stir in vanilla.
- Add milk until frosting is creamy, adding more milk if necessary.
- Spread or pipe frosting over bread loaves. Store bread in the refrigerator. Bread can be stored at room temperature if frosting has been omitted.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 717 Total Fat 37g Saturated Fat 12g Trans Fat 1g Unsaturated Fat 23g Cholesterol 62mg Sodium 354mg Carbohydrates 95g Net Carbohydrates 0g Fiber 4g Sugar 72g Sugar Alcohols 0g Protein 7g