Chocolate Zucchini Bread

Let's Make...

This Double Chocolate Zucchini bread will make you do a double-take! Loaded with garden fresh zucchini, the flavor and moist, dense texture will remind you of your favorite chocolate cake.


– Eggs – Applesauce – Vegetable Oil – White Sugar – Brown Sugar – Vanilla Extract – Zucchini –All Purpose Flour (continued)


– Cocoa Powder – Salt – Baking Soda – Baking Powder – Ground cinnamon – 1 cup chocolate chips – 1 cup nuts


I only substitute half the oil for applesauce. I find that if you substitute applesauce for oil or butter in a 1:1 ratio (1 cup =1 cup), the texture often suffers in baking.


Preheat oven to 350. Grease 2 5×9 or 4×8 bread loaf pans with butter or use parchment paper to lift out the bread after baking.


Shred Zucchini

Shred the zucchini with a grater or food processor. If the zucchini is super wet, spread it out on paper towels while preparing the batter.


Start the Mix

In a mixing bowl, blend oil, applesauce, and eggs together. Add vanilla, sugar, and brown sugar. Mix until smooth.



Combine All

In a separate bowl, whisk flour, cocoa, baking soda, baking powder, salt, and cinnamon together. Add dry mixture to wet and blend slightly  until smooth but not overmix.


Add Chips and Nuts

Using a spoon, stir in the shredded zucchini, chocolate chips and nuts, if desired.



Spoon batter into pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Allow bread to cool completely in the pan.

For the full printable recipe and more tips,  swipe up!