Yummmmm. Chocolate Zucchini Bread! It's delicious, chocolatey, moist and full of flavor. My dad made this bread every summer growing up. We all looked forward to it and it's just so amazing. He'd make a huge batch and freeze some and we'd eat it for weeks. I adapted this recipe from my dad's. I switched the oil for butter, tweaked a few small things and added a little more zucchini. We love these as a snack or with a light meal like chicken caesar salad pitas or thai lettuce wraps.
Easy and Delicious
This recipe is super easy to make. It just takes a few minutes to put together the ingredients without anything complicated happening. It's moist and tender and melts in your mouth.
How to Make The Best Chocolate Zucchini Bread
I start these similarly to how I start cookies. Preheat the oven then combine the softened butter and sugar in a bowl and beat on high until creamed together. Add the eggs and vanilla and beat on high for 1-2 minutes, until light and fluffy. In a separate bowl, add all dry ingredients and whisk lightly to combine. Finely grate the zucchini and add to wet ingredients and stir until just barely combined. Add the dry ingredients and stir until combined. Put in a greased loaf pan and bake at 350* F for 40 minutes.
Tips & Tricks
If you like more of the zucchini texture, feel free to grate the zucchini with a medium sized grater. We prefer the subtle texture of finely grated zucchini. When you add the zucchini to the wet ingredients it can look a little gross. It's okay, just keep going. These freeze beautifully and are absolutely fabulous thawed frozen! I never peel my zucchini, but if you want to, you certainly can!Print