Chocolate Zucchini Bread

Food trends can be fickle things.  When I first encountered the recipe for this chocolate zucchini bread, low fat food was all the rage, despite the amount of extra sugar fat substitutes added.  This recipe called for a fruit based fat substitute, going so far as to recommend a particular brand.  I don’t think you can even find something like that on the shelves anymore.  Also, to make the servings smaller, the recipe was originally divided into two bread pans, which made for a very flat loaf of bread.

I never did like using applesauce in place of oil in baked goods.  The substitution changed the texture, making bread denser but also more spongy.  I decided to put the fat back into the recipe, along with adding more chocolate.  Because all the batter goes into one loaf pan, it takes a while to bake.  My husband and I discovered that the bread tasted even better after a few days, getting even more moist and flavorful.

adapted from Eating Well, January/February 1999

Chocolate Zucchini Bread

Chocolate Zucchini Bread


2 c all purpose flour
¼ c unsweetened cocoa
½ tsp baking powder
½ tsp baking soda
½ tsp salt
3 large eggs
1 ¾ c sugar
1 c canola oil
1 tsp vanilla
2 oz. semi-sweet chocolate, melted
2 c grated zucchini (1 large-ish)


  1. Preheat oven to 325°F. Coat an 8x4” bread pan with non-stick spray. Set aside.
  2. Stir together flour, cocoa, baking powder, baking soda, and salt in a medium bowl.
  3. In a different bowl, whisk the eggs, sugar, oil, and vanilla together. Slowly add in the melted chocolate, whisking as you pour. Using a rubber spatula, fold in the zucchini. Add the dry ingredients to the wet ingredients and stir until just combined.
  4. Pour batter into the bread pan. Bake until a toothpick inserted in the center comes clean, about 55-60 minutes. Cool the bread on a wire rack for 30 minutes. Invert pan to release the bread and cool completely.

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