160 2120

Chocolate Zucchini Bread

Share

My mother used to make the most insanely delicious zucchini bread. I don't remember eating a lot of zucchini in side dishes as a kid (which is sad because I love it so much), but I sure remember her bread. It's was sweet and moist with thin ribbons of zucchini laced throughout. Was that just her way of getting zucchini into our diet or was she simply baking something that she enjoyed making and we loved eating? I'd say the latter since, no one was holding me down telling me I had to eat it. In fact, I would usually beg for seconds.

I wanted to make a zucchini bread recipe for weelicious, but since I already made Zucchini Muffins last year I decided to mix things up and feature one of Kenya and Chloe's favorite ingredients -- chocolate -- in a co-starring role. The chocolatey flavor comes from just 1/3 a cup of cocoa powder and while you may assume this bread is only for dessert, it's actually also great as a mid-day snack and even for breakfast. Yes, I said it. Chocolate for breakfast. That's not to say you should be handing out Snickers bars before the school bus comes, but there's absolutely nothing wrong with offering this bread to your kids to start their day.

And while you may have seen the title for this recipe and thought to yourself, "awesome, I can get my kids to eat their veggies by telling them I'm serving Chocolate Bread," I beg you not to. Don't sneak. Food is all about making discoveries and you just may find yourself with a new zucchini fan after your little one tries this bread.

Chocolate Zucchini Bread  (Makes 2 Loafs - 24 servings)

  • Prep Time: 5 mins,
  • Cook Time: 50 mins,
  • Rating:
    Rate this recipe
My mother used to make the most insanely delicious zucchini bread. I don't remember eating a lot of zucchini in side dishes as a kid (which is sad because I love it so much), but I sure remember her bread. It's was sweet and moist with thin ribbons of...

Ingredients

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup canola or vegetable oil
  • 2 eggs, whisked
  • 1 banana, mashed
  • 1/2 cup honey
  • 2 cups zucchini, grated

Preparation

  1. 1. Preheat oven to 350° F.
  2. 2. In a bowl, combine the first 6 dry ingredients.
  3. 3. In a separate large bowl, beat the vanilla, oil, eggs, banana and honey until combined.
  4. 4. Slowly combine the dry ingredients into the wet then stir in the grated zucchini.
  5. 5. Pour the batter into two greased 8 x 4 inch loaf pans.
  6. 6. Bake for 45-50 minutes or until a toothpick comes out clean.
  7. 7. Cool for 10 minutes, then remove bread from the pan and cool completely.
  8. 8. Serve.
  9. * Loaves can be wrapped tightly in foil, placed in Ziploc bags labeled with the date and frozen for up to 3 months.
Chocolate Zucchini Bread

Nutrition Information

Related Recipes

Comments






  1. Susan

    August 6, 2014 at 8:00 pm

    This recipe is a keeper! Unfortunately I didn’t have any whole wheat flour on hand, so I just used plain unbleached flour. I also used special dark cocoa powder which made the bread extra chocolatey and less sweet. I thought the amount of honey was appropriate for it to be labeled as ‘bread’ – any more would have been more like cake. Thanks for the recipe!

  2. Louise

    March 11, 2014 at 12:58 am

    This is really yummy but only makes one standard loaf tin worth of cake. I will (like others have suggested) use coconut oil instead of veg oil next time, add another banana and maybe some walnut pieces too. Another excellent recipe from this site!

  3. Liz

    March 2, 2014 at 4:39 pm

    Thanks for the recipes! I made this into muffins, baking for 20 minutes at 350 with a yield of 27 muffins. I used 3/4 cup of sugar and 2 T of water instead of honey as it’s what I had on hand. If you are counting carbs for a diet or diabetes, this comes out to about 15 g of total carbs per muffin using either sugar or honey.

  4. cyavari

    February 27, 2014 at 5:08 am

    I made this recipe without any modifications/substitutions and I thought it turned out great; however, my 4-year old and husband felt it wasn’t sweet enough. I noticed several reviews that said they didn’t feel the batter was enough for two loaf pans. I thought the same thing as I was pouring them into each pan, but both loaves came out perfectly. I think the next time I make this, I’ll substitute the vegetable oil for applesauce to make it a little sweeter, and I may make them into mini-muffins :) Thank you for all of your wonderful recipes, Catherine! BTW-I also made your spinach cake muffins and they were a HUGE hit in our home!

  5. Pingback: Pineapple- Zucchini Bread | Recipe Girl

  6. Melissa Priest

    February 18, 2014 at 11:21 am

    My kids and I just whipped up this delicious looking bread, but I found there wasn’t enough batter for 2 8×4 loaf pans, so I poured it all into one. Hopefully it doesn’t take years to bake! I also didn’t have enough vanilla extract, so I made up the difference with coconut extract. We can’t wait to try it, thanks for the recipe!

  7. SpillOverCoffee.com

    January 31, 2014 at 12:28 am

    Hi Catherine! I love zucchini but I haven’t heard it would go with chocolate! Well, I would definitely try this one. Thanks for the recipe! Please check out my site http://spillovercoffee.com.

  8. Jsto

    December 29, 2013 at 11:25 am

    After the reading the comments that this was only enough for 1 loaf not two, and seeing how much batter it produced, I only used one pan. However it did not cook in the middle. I had to cook it much longer on a lower heat to get it to cook through.

  9. Shannon

    September 28, 2013 at 12:38 pm

    I LOVE this recipe, but I’m completely confused as to why it would be labelled a 2-loaf recipe. Following the recipe exactly, I make 1 loaf in my standard 9 x 5 (I think? or 8 x 4?) loaf pan—not even my oversized loaf pan!

  10. Scott M

    September 26, 2013 at 7:30 pm

    Tastes almost criminally good for something so healthy.

    I made one 9×5 loaf with the same amounts listed. Used 1/4 cup canola oil, 1/4 cup Truvia baking blend, and 1/2 cup Mott’s natural applesauce instead of 1/2 cup oil and 1/2 cup honey (I don’t really like honey), and white whole wheat instead of AP.

  11. Mary

    September 12, 2013 at 4:44 pm

    I have been wanting to make this for awhile and I got around to it today, delicious. I like that it has no sugar in it. I replaced the 1/2 cup of oil with unsweetend applesauce and turned out moist and so far a hit with my toddler..
    Thanks!

  12. Catherine

    September 5, 2013 at 12:25 am

    Just make this for my “veggie-hating” 2 year old and he devoured it. I’m so glad he liked it as he hasn’t eaten any veggies for 3 weeks but he loves this. I put the whole mixture in one bread pan (not two) and it worked out great. Plus I used Macadamia Oil instead of the canola/vege oil. Moist and delicious. Next time I’ll try 1 cup of carrots and 1 cup of courgette/zucchini. Maybe some pumpkin seeds on top..
    Thanks for the recipe.

  13. fbtena

    August 23, 2013 at 1:11 am

    Mine unfortunately came out dry. It had good flavor but just dry

  14. Chelsey

    August 15, 2013 at 10:23 pm

    I’m a pretty good baker and this recipe did not turn out well for me. So not sure what went wrong.

  15. Christine

    July 29, 2013 at 6:12 pm

    Soooo good! I followed the recipe exactly except used coconut oil in
    place of canola and made into regular sized muffin – baked 20min.

  16. mtv

    July 28, 2013 at 7:32 am

    this is an outstanding bread! thank you!

  17. Katie

    July 5, 2013 at 6:32 pm

    Well, I have to say it. I’m very impressed. :) The idea of zucchini bread has always grossed me out, and my kids hate zucchini (and squash). I decided to give this one a go anyways. I changed a couple of things. I subbed 1/2 cup applesauce for the oil, and replaced the 1/2 cup honey with half honey/half maple syrup. I also added slightly more baking powder. I accidentally added an extra banana, but it was a happy accident. :) I also shredded the zucchini and then puréed it- all those little green ribbons kind of grossed me out. I baked it in two loafs pans for about 40 minutes. I did tell my kids there was zucchini lurking (I don’t believe in hiding veggies!)- but they each had 3 slices and were BEGGING for more. Literally begging. I think next time I will sift the dry ingredients before baking. With these subs, I got 134 calories per slice (based on 14 servings) using the recipe calorie counter at caloriecount.com. Thanks for a great recipe- zucchini is cheap right now, so I’m looking forward to making more and freezing it. :)

  18. Jessica

    June 9, 2013 at 9:15 am

    Great recipe!! My toddler thinks it is “yummy” and my husband (an avid veggie hater and self-proclaimed sweets connoisseur) took a slice before I told him what it was and loved it! Just wondering what I’m doing wrong that they only get about 2.5/3 inches tall?

  19. mamax3inCA

    May 24, 2013 at 12:28 pm

    Turned out perfect my girls helped and thought we should make them into “big cupcakes” instead of a loaf pan made 12 perfect muffins. We sprinkled the top of each one with a few mini chocolate chips. I didn’t have enough honey so I did 1/2 cup brown sugar. My 3 year old asked if we could make these again for her birthday :)

  20. Sarah

    April 18, 2013 at 9:07 pm

    I halved the recipe and it made 24 perfect mini-muffins! (I finely shredded the zucchini and then chopped it a bit more to not have stringy bits for my 2yo to pull out!) He’s currently on his 3rd ‘cupcake’!

    Oh, and since I didn’t have any bananas to hand, I used applesauce – worked great!

    • hopesicle

      May 13, 2013 at 6:08 pm

      I did the mini muffins today, 20 minutes was the perfect time to bake them and they were moist. However, I did not find them sweet enough at all. If I make them again, I will definitely sweeten it more. For reference, I substituted unsweetened applesauce for both the oil and the banana (total applesauce used was 3/4 cup, remember though that this was for a half recipe). I also used white whole wheat instead of just whole wheat flour since that was all I had on hand.

  21. Angela

    April 16, 2013 at 11:42 pm

    Will this work without the cocoa powder? We haven’t introduced chocolate over here yet. Thanks!

  22. Pingback: Recipes of the Month: March

  23. Steph

    March 26, 2013 at 9:13 am

    Added extra honey, some brown sugar, choc chips. . .and made muffins. Delicious!

  24. Pingback: Summer Garden: Chocolate Zucchini Bread | Food, Fam, Crafts, Fun

  25. Lindsay

    March 12, 2013 at 10:47 am

    Would agave nectar be okay to use instead of honey!? Love your website:)

    • catherine

      March 12, 2013 at 12:03 pm

      Yes! You can exchange honey for agave and vise versa at a 1:1 ratio!

  26. Jana

    February 14, 2013 at 7:25 am

    Holy cow, this is yum!!! Made a ton of zucchini bread and this is the best. I was making it as a cake so I took another person’s suggestion and used coconut oil and a little milk. I also threw in a handfull of chocolate chips. So good!!!

    • Doma

      February 2, 2014 at 9:11 pm

      pinto beans, and a pack of tortillas, a hot and flliing dinner comes together easily and quickly. Chimichangas are crisped burritos super easy to make. A side of fruit or veggies makes it a more

  27. N Robitaille

    January 14, 2013 at 1:31 pm

    My 5 year old came home from school feeling “bad all over” today. She asked for Chocolate Zuchinni muffins and applesauce. What mum could deny that request? So, wanting to get it right… how many opportunities do you get to provide a scrumptious zuchinni muffin to a kid – right? I searched Weelicious. What do you know? I found a recipe for chocolate zuchinni loaf. Making it into muffins NOW :)

  28. Kristin

    January 4, 2013 at 5:35 pm

    This recipe is fantastic. Absolutely loved it. My toddler loved it as well.

  29. Tina

    November 19, 2012 at 8:19 pm

    I used 4 mini loaves and baked for 40 min. I also used agave nectar instead of honey. Turned out perfect! My kids are not big fans of zucchinis but I had my 6 year old help by shredding and measuring out the zucchini. He did not hesitate eating the bread. Overall, the kids and husband loved it. It is a keeper!

  30. Teresa

    November 11, 2012 at 11:00 pm

    I made mine in one loaf pan too and I got only a short loaf. My son cannot have eggs so, I used an egg replaced. I think it might have affected the height of the loaf. Do you have any suggestion on what you would use to replace the eggs if I don’t use the replacer
    But my son still had a whole slice…he really liked it

    • catherine

      November 12, 2012 at 11:39 am

      I’ve heard that a mashed banana in quick breads and muffins works great for replacing an egg!

  31. Rebecca

    October 24, 2012 at 6:50 pm

    holy yum. two thumbs up from my veggie-phobic 3 year old (he helped make it and even added the zucchini… our ‘magic ingredient’). my one year old devoured it too, but she’s like a garbage disposal, so i don’t know if that counts.

    our loaves were very small. next time, i’m going to try it in one pan instead of two. if that works out, i’m going to try substituting flax meal for the canola oil in the following batch. this is going to be a staple in our household, methinks.

  32. Cristina

    October 15, 2012 at 4:06 pm

    The first time I made this bread, I wasn’t that crazy about it. I thought it was very moist, but It wasn’t sweet enought for me. So, I decided to add 1 1/2 cups of shredded zucchini only and half a cup of shredded carrots.. It turned out to be delicious! Thank you for the recipe!

  33. Betsy

    October 15, 2012 at 2:59 pm

    Hi-
    Josie can’t eat bananas, have you ever done this recipe without the banana? I was wondering if I could just add chocolate to the Zucchini muffin recipe? What do you think?

    • catherine

      October 15, 2012 at 4:05 pm

      The banana adds moistness! You can leave it out if you need to, and maybe add another 1/2 cup shredded zucchini! You absolutely could add chocolate to the zucchini muffins!

  34. Melissa Ramirez

    September 21, 2012 at 4:11 pm

    I really want to make this for my son but we has to be GF how can i make this and still have it be gluten-free. Thank you :)

    • catherine

      September 24, 2012 at 11:56 am

      I haven’t tested this recipe with gluten-free flour, but I think an all-purpose gluten free flour would work! Try Bob’s Red Mill!

  35. Pingback: Healthy classroom parties: 18 fun cupcake alternatives (and ways to celebrate without food!) » School Bites

  36. Dawn

    September 9, 2012 at 3:44 pm

    What size loaf pans did you use? I divided into 2 as suggested but like other commemnts it seems low. It’s baking now so I’ll fnd out soon… just curious on what you used.

    • catherine

      September 10, 2012 at 11:48 am

      My loaf pans are 8.5 x 4.5 x 2.5!

    • Dawn

      September 10, 2012 at 9:42 am

      It made two short loaves for me and they were ready at 35 minutes but they are delicious. The short loaves actually make for a perfect sized slice for my little ones lunch!

  37. Pingback: bread. « The Refrigerator Diary

  38. 1gbmommy

    August 27, 2012 at 10:34 am

    LOVE IT! I’ve made them into muffins and this time did the 2 loafs….one for now & one to freeze. Made them for our kiddos and they loved cause of the chocolate factor and my hubby loved cause it wasn’t overly sweet! :)

  39. Karla

    August 24, 2012 at 12:25 pm

    Can I make mini muffins with this recipe< or just a loaf? Thanks!

    • catherine

      August 24, 2012 at 2:55 pm

      I think mini muffins would work! Bake at same temp but only for like 15-20 minutes… or until a toothpick inserted in the center comes out clean. Let me know how they turn out!

  40. Stacy

    August 18, 2012 at 9:54 am

    I made this last night. Not sure if I did something wrong but the dough wasn’t pourable it was like a ball when I was done. Also it all could have fit into one pan as I got 2 very short loaves. It was okay but didn’t really have any taste, is there anything I can add to it to give it a little sweatness. I will try to make this again and hope next time it turns out a little better. Oh and I was wondering could you make a video of this maybe that would help with what I think I am doing wrong

  41. Jane

    August 12, 2012 at 8:47 am

    I’m looking forward to trying this. Is the zucchini supposed to be squeezed to get out the liquid or added as is?

    • catherine

      August 13, 2012 at 7:47 am

      Add as is!

  42. Esther

    August 10, 2012 at 11:32 am

    This recipe is super yum! I used coconut oil, added a bit of almond milk to loosen up the batter. I piped the batter into heart shaped donut pans. They came out delicious..

  43. Maggie

    July 18, 2012 at 12:06 pm

    So I switched it up a bit & its really nice. I used what I had on hand. Instead of zucchini I used a yellow squash, Instead of veg oil I used unrefined sunflower oil which gives a nice nutty sunflower taste. & added a diced red plum. I like that it isn’t very sweet and that there is no sugar just some honey. Interesting take on bread :-)

  44. Ruth

    July 13, 2012 at 12:15 pm

    Made this last night for a weekend river float – cut the recipe in half and baked in an 8×4 loaf pan. It only filled the pan 1/2-way. I also shredded the zucchini super fine so my son wouldn’t notice the texture. I tried a sliver when I sliced it this morning – it tastes really good. It is not as sweet as the sugar-based breads, but we’re fairly used to products made with alternative sweeteners so we don’t mind at all.

  45. Carissa

    June 27, 2012 at 7:10 pm

    I just baked this and mine turned out funky, I have no idea what i did wrong, it tastes stale almost, and like its got no sweetness whats so ever.

  46. Mimosa Whiting

    June 12, 2012 at 4:27 pm

    My loaves were short as well, however, moist and delicious! I had to add walnuts, just doesn’t seem like zuc bread without them. I will make this over and over just for that fact that it doesn’t call for 2c sugar! Thanks for all your hard work in the kitchen! You make my families life so much easier,healthier and tastier!

  47. cocovolleyball

    June 8, 2012 at 10:41 pm

    I had the same issue and baked it in one 8×4 loaf pan. I think I should’ve checked the time at 30 minutes. Haven’t tasted it yet but it looks and smells good :)

  48. Mandi Presley

    June 7, 2012 at 9:56 pm

    I had the same problem that a few others did. The amount of batter looked to fit into one loaf pan, but I followed the recipe and divided it. It was flat and dried out even with pulling it out 10 minutes ahead of time. I went back and checked the ingredients carefully and I’m sure that I got them correct. It smelled wonderful, but was too dry to enjoy. I may have to try it again later with one loaf.

  49. Pingback: My Lesson in Baking « What Carolyn Cooks

  50. catherine

    April 27, 2012 at 11:10 am

    Oh my! Without being there and seeing your entire process I can’t know for sure what went wrong. I wish I could jump through my computer and help you! The banana makes it more moist, but doesn’t prevent it from cooking all the way through. I’m not exactly sure why it would still be gooey. Make sure your baking powder and baking soda are not expired, that can contribute to baked goods deflating or not rising. Pastry flour will definitely alter your finished product. It is a more fine texture and lighter than all purpose or regular whole wheat.

  51. Lisamarie

    March 31, 2012 at 7:38 pm

    Made some today and it turned out great! Very similar to a zucchini cake I have made in the past.

  52. Leah

    March 25, 2012 at 5:17 pm

    I just made this bread and it’s really good except there seems to be a slight bitter or burnt taste (and the bread isn’t burnt). I’ve never had zucchini bread before. Is this a normal taste of zucchini bread?

  53. Gretchen

    March 12, 2012 at 5:00 pm

    My kid cannot eat either bananas or apples (or applesauce). Do you have any other recommendations for substitutions?

    • catherine

      March 13, 2012 at 11:54 am

      The banana in this recipe helps it become more moist. You could leave it out but you’d get a less moist bread. Try increasing the liquids by about 2-4 Tbsp!

  54. Stephanie

    February 29, 2012 at 11:35 am

    I ended up making them into 12 (huge) muffins. I didn’t have enough zucchini only 1.5 cups, so I compensated with bananas ( i used two small-medium sized ones instead of one medium).
    I think the recipe turned out excellent! For me and my family, it was the perfect subtle sweetness. We will definitely be making this recipe again and again!

  55. Stephanie

    February 28, 2012 at 5:21 pm

    I thought I had a loaf pan but it seems I don’t. How long would it new to cook if it was in a 9×9 or 8×8 pan? Thanks!

  56. Kelly

    February 22, 2012 at 11:36 am

    I just made this, it turned out a bit dry. Do you think that adding an extra banana would work? It was delicious, just dry.

    Thanks!

    • catherine

      February 22, 2012 at 1:40 pm

      Yes, an extra banana would help make it more moist!

  57. Wendy

    February 20, 2012 at 4:25 pm

    This turned out terrible. It was too dense, and was so bland. What a waste of good ingredients.

  58. Meghna Grover

    February 8, 2012 at 6:35 am

    How much baking time would you suggest for turning these into mini cupcakes for the kiddos?

    • catherine

      February 8, 2012 at 2:35 pm

      I would start with 18-22 minutes. Enjoy!

  59. Dagmara

    February 7, 2012 at 7:21 am

    Omg…just made it, I made it into muffins and substituted applesauce for oil…so good and my kids love it too…thank you.

  60. Gogo18

    February 6, 2012 at 9:54 pm

    The recipe came out great, light and perfect for a snack without all the sugar. I did have the same problem asbothers in that I barely got 2 breads, i think if I filled up 1 whole bread pan it would have been perfect. None the less still good, thanks Catherine.

  61. Sheri

    February 6, 2012 at 6:42 pm

    Thanks for a great recipe!!! My 16 month old has been asking to munch on this all day. I love how moist it is and it is just sweet enough (all without the sugar)! I will definitely make this over and over!

  62. Anna Marks

    February 6, 2012 at 1:53 pm

    YUMMY.. Thanks for sharing.. :) :)

  63. salma

    February 1, 2012 at 2:14 pm

    Found the batter to be very thick I added a bit of whole milk! I did nothave any choc powder I uused Choc chips instead…

  64. Hazel

    February 1, 2012 at 2:05 pm

    Thanks for the recipe!!I love it! Instead of loaves, I made muffins! And added chocolate chips! They were a big hit with my 2 yr. old daughter!

  65. Sonya

    January 31, 2012 at 5:49 pm

    This came out absolutely delicious! My 20
    month old son loves it too which is wonderful!! Thanks for the recipe!

  66. Meredith

    January 31, 2012 at 12:23 pm

    I’m so sad I just found this site!!! I strictly made all my own babyfood for both my daughters (now 3 and 1). I wish I had this site to refer to. I will have to keep this in mind for my next child and for my friends.

  67. Cathy M

    January 31, 2012 at 10:57 am

    This is in the oven right now…has about 25 minutes left and it already looks delicious! I am keeping my fingers crossed my 2 yr old twins will like it, they are picky as can be. If not, more for me & the hubs I guess :)

  68. Sarah

    January 29, 2012 at 10:24 am

    Just made this and we love it! I have seen quite a few quick bread recipes that call for cooling the loaf and then wrapping it overnight and not slicing until the next day. I think this recipe would benefit from doing that, but I couldn’t help myself and sliced it while warm and it’s still yummy! I did only make one loaf – I think my pan is a 9×5 – and it worked perfectly (I cooked it for about 60-65 minutes). Also, I used sucanat instead of honey (so I added a bit of milk to make up for the liquid difference and an extra t of baking powder), all whole wheat pastry flour and coconut oil. Hopefully I’ll remember to make this recipe again when zucchini is in season here!

  69. Terilyn

    January 29, 2012 at 10:02 am

    I made this this afternoon and just had my first slice and I can say, with all honesty, that I will have a loaf available at all times. It’s genuinely brilliant.

    The only problem I had with the recipe was the instruction to “pour” the batter into the pans. For me, there was no pouring. More like globbing into the pan with my big wooden spoon!

    Yum.

    • online poker

      April 1, 2014 at 7:08 am

      Way to use the internet to help people solve problems!

  70. Mollie

    January 28, 2012 at 9:53 pm

    I made this today – thank you for the recipe! Since I hope to be doing this again, I have a question about prep – I found the zucchini-grating the most time-consuming part, probably because I’m working with a long, thin microplane grater. Do you have any equipment recommendations (or best practices) that might make grating easier?

    • catherine

      January 30, 2012 at 12:44 pm

      I second Sarah! A box grater or a regular-sized (larger holes) cheese grater. You definitely can us the grating attachment on the food processor as well!

      • Denise

        February 6, 2012 at 6:11 am

        We get more zucchini than we can use in the summer from our CSA, so I do large batches in the food processor and freeze it. It doesn’t seem like such a pain when I do it that way and then we can bake with zucchini all year long.

    • Sarah

      January 29, 2012 at 8:19 am

      I would suggest a box grater for the zucchini. That’s what I always use (I use the side with the largest holes) and it goes very quickly. I think they run around $15. Perhaps you could use the food processor with the correct blade too, but with the time you’d have to spend cleaning that I’d say just go with the box grater.

  71. Kat

    January 27, 2012 at 8:22 pm

    This sounds AMAZING!!!! Cant wait to make it!

  72. Shelley

    January 27, 2012 at 2:25 pm

    I LOVED it! I made it in one glass loaf pan cut in 12 slices. I used white wheat flour and all else was the same. My three girls and husband enjoyed it for bfast today! I ate it cold for lunch…it was yum! I will try and sub plain yogurt for the oil next time just to try for lower calorie! Thank you for all you do. I have made so many of the recipes and continue to be inspired! :)

    PS would love a garden update!

  73. Andrea

    January 27, 2012 at 11:13 am

    Thank you for this delicious recipe. We made it last night and I can’t stop eating it. It is definitely not very sweet, which is great for kids. Do you think I could make all with wholewheat flour? If I wanted a little sweeter..what would you recommend? Thanks for all your hard work.

    • catherine

      January 27, 2012 at 3:05 pm

      You can use all whole wheat flour. I like the texture of the combination of flours. You may also need to add a bit more liquid when working with all whole wheat. You could add more honey to make it sweeter, which might also help when using all whole wheat!

  74. Jules

    January 27, 2012 at 10:38 am

    This recipe fit into only 1 standard 5×8 loafpan for me. Did I make a mistake on measurements, I wonder? Can’t wait to try it, it is baking now! :-)

    • catherine

      January 27, 2012 at 3:01 pm

      Hmmm. How high did you fill the loaf pan? I hope you like it!

      • Brunno

        February 4, 2014 at 2:44 am

        I was contemplating maknig beet gelato yesterday! Give me a feel for its taste and I’ll create a recipe for you!BTW, made tomato ice cream yesterday .not bad!

  75. Shira

    January 27, 2012 at 9:31 am

    Delicious. I added an extra banana to the batter, and a touch more honey. For any Weight Watchers people out there, it is only 2 Points per serving.

  76. Jen

    January 27, 2012 at 12:50 am

    This recipe was delicious – the perfect balance between healthy and sweet. My two-year old son has requested it at breakfast, snack, and after dinner. We are looking forward to defrosting the extra loaf to enjoy over the weekend. Thank you!

  77. Summer

    January 26, 2012 at 7:01 pm

    I agree – this wasn’t a big hit with my kids. They could taste that something was ‘off’ – the zucchini overpowers the chocolate flavor and tastes sort of strange. Maybe a little less zucchini would have been better? I also found it strange to put this into two separate loaf pans – made two sort of ‘half’ sized loaves – seems like it would have been better as just one loaf.

  78. Tasha

    January 25, 2012 at 8:07 pm

    I made this with my 4 year old this afternoon and feel so bad for wasting his time, this recipe is awful. Should have/could have put this all into 1 pan but not sure if it would have given it any more flavor or moisture. Sorry, big thumbs down here.

    • catherine

      January 27, 2012 at 3:02 pm

      Oh I’m so disappointed to hear that! :( Without being there I can’t know what the difference would have been. I guess you can’t get them all! I hope we work out better for you and your little guy in the future!

  79. Michelle

    January 25, 2012 at 7:03 pm

    I made this last night and everyone LOVED it!!! Thanks for a great recipe :)

  80. Brenda

    January 25, 2012 at 3:58 pm

    I am going to make this today with my daughter. Do you need to squeeze the moisture out of the zucchini before adding it in?

    • catherine

      January 25, 2012 at 5:35 pm

      You do not need to squeeze the zucchini!

    • Emily

      January 25, 2012 at 4:47 pm

      I did not squeeze the shredded zucchini and it turned out great! I think it actually helped the batter a bit – my batter was super thick before adding the zucchini, and much easier to work with after the zucchini was stirred in.

  81. lindsey

    January 25, 2012 at 1:06 pm

    This looks great!! I love your website! about a month ago I got really sick and ended up in the hospital. After that I decided I really need to take better care of myself and feed my children more healthy. You site has been a HUGe help for me. Making it easier to find yummy healthy things for my family. THANK YOU!

  82. Amy

    January 25, 2012 at 12:43 pm

    Would rice flour or one of the other gluten free flours work for this recipe?

  83. Sharon

    January 25, 2012 at 9:53 am

    Hello, we are not zucchini lovers here (actually allergic to certain squash), but I have an avocado in the fridge and am wondering what would happen if I made this with avocado instead of zucchini? Do you think it’s worth a shot or will it be a waste or time/ingredients? Should I just make this as chocolate banana bread by substituting more banana? Thank you in advance for your advice.

  84. Blessed Mom

    January 24, 2012 at 9:59 pm

    This looks amazing, I can’t wait to make it. Can I use coconut oil in place of canola?

    • catherine

      January 25, 2012 at 2:14 pm

      You can use coconut oil. I have heard several people say they use coconut oil in the spinach muffins with great results!

  85. Rita @ Healthy Mom, Sexy Wife

    January 24, 2012 at 9:23 pm

    I made this today and it was amazing!! I cut it in half and made one loaf. Both boys loved it. Thank you so much!!

  86. sara

    January 24, 2012 at 8:15 pm

    thanks for the great recipe – we steer clear of chocolate (too much caffeine for our little girl) but will try this recipe substituting carob instead… i think it should work…?

  87. Jennifer

    January 24, 2012 at 7:00 pm

    Do you think I could use all whole wheat white flour? Thanks!

  88. Cindy

    January 24, 2012 at 5:27 pm

    I definitely will try the recipe, but will forego the parenting advice.

    • Zee

      February 4, 2014 at 3:02 am

      lite magiskt varje ge5ng…sje4lv fick jag besf6k av tre glenpparaode e4lgar ff6r ne5gon vecka sen ….De4r pe5 min ge5rd i sta n …var ne4stan overkligt..:)Kram och hoppas din dotter me5r bra igenPernilla

  89. Heather Taylor @ Kids in the Sink

    January 24, 2012 at 5:23 pm

    This looks amazing! I have a recipe for choc zucchini cupcakes but when you make it ion loaf form, I agree that it’s totally fair game for breakfast! Woohoo!

  90. Emily

    January 24, 2012 at 5:06 pm

    Just saw a response previously posted about banana allergies! Thx for the applesauce suggestions…

  91. Emily

    January 24, 2012 at 5:04 pm

    What a great sounding recipe. Is there anything I can substitute for the banana because I have a child with a banana allergy.

    Thanks so much!

  92. Pingback: The Mamas’ Link Round-up « Those Young Moms

  93. Omni

    January 24, 2012 at 4:11 pm

    We have egg allergies here too. I’m going to try and replace the 2 eggs in this recipe with an extra banana pureed. That’s what I do with my banana bread recipe and they come out great!

    • Amy

      January 25, 2012 at 12:37 pm

      I’m interested if it works! Would definately like to subsitute if I could!

  94. Angela @ Happy Fit Mama

    January 24, 2012 at 3:54 pm

    My Mom made us Chocolate Zucchini Bread all the time growing up. It’s one of my favorite recipes(in addition to regular zucchini bread) to make during the summer when we have a bumper crop of zucchini. Yum!

  95. Mrs. L

    January 24, 2012 at 3:37 pm

    Thank you for a recipe that doesn’t call for 3 cups of sugar! Everyone plants zucchini in the spring her in South Carolina, and I have a hard time finding a good zucchini bread recipe.

  96. Chris B

    January 24, 2012 at 3:19 pm

    Would this recipe work for making muffins instead of bread? If so, what temp and how long should I bake?

    • catherine

      January 24, 2012 at 3:47 pm

      Yes it would! Bake at 350 degrees for about 15-20 minutes.

  97. Amy

    January 24, 2012 at 2:21 pm

    Could unsweetened applesauce be used instead of Canola oil? or 1/2 oil and 1/2 applesauce??

    • catherine

      January 24, 2012 at 3:45 pm

      You can use applesauce instead of the oil. It may come out a little more dense, though. Enjoy!

      • Amy

        January 25, 2012 at 12:33 pm

        awesome thanks!

  98. devon

    January 24, 2012 at 2:00 pm

    what can we use as a substitute for the eggs? (allergic to eggs : ( )

    • Meghna Grover

      February 8, 2012 at 6:33 am

      We buy a product called No Egg, found in the baking aisle, from Whole Foods. It has worked great for us. Usually a health food, or specialty foods grocery store is great for finding vegan, or allergy, replacements for food items.

    • laurel

      January 26, 2012 at 4:31 pm

      The ground flax seed/water combo is great. There’s also Ener-G Egg Replacer.

      • Paulina

        February 5, 2014 at 7:40 pm

        This shows real exseitrpe. Thanks for the answer.

    • Chris B

      January 24, 2012 at 3:18 pm

      We have an egg allergy here, too, and I have been using flax gel (1 T ground flax meal + 3 T water for each egg; mix and let sit for 2 minutes before adding to recipe) with very good success. Good luck!

  99. Elaine

    January 24, 2012 at 1:43 pm

    Could you use ground flax seed in replace of oil?

    • catherine

      January 24, 2012 at 3:48 pm

      I’m not sure how ground flax seed would do as an oil replacement. Maybe try applesauce or melted butter?

  100. Lisa

    January 24, 2012 at 1:40 pm

    This looks really delicious! We’ll have to wait until zucchini is back in season in TN, though. Thanks!

  101. Rachel

    January 24, 2012 at 1:37 pm

    Can you use agave instead of honey?

    • catherine

      January 24, 2012 at 3:45 pm

      Yes, you can substitute agave instead!

  102. trisha

    January 24, 2012 at 1:27 pm

    Hey, we are allergic to bananas here… any suggestions for substitution? Maybe applesauce?
    Thanks!

    • catherine

      January 24, 2012 at 3:49 pm

      Hmmm applesauce could work. It would give the sweetness and moisture. I would use a chunkier or thicker applesauce. Good luck!

  103. Melanie

    January 24, 2012 at 1:02 pm

    Do you peel zucchini before you grate it, or leave the skin on?

    • catherine

      January 24, 2012 at 3:48 pm

      Skin on!

  104. Sharmi

    January 24, 2012 at 11:51 am

    That is great! I just made some chocolate zucchini bread that was nowhere near as healthy as yours! Thanks for the awesome recipe!

  105. Komal NARAYAN

    January 24, 2012 at 10:48 am

    Catherine

    please clarify whether this is sweetened or unsweetened cocoa powder?

    • catherine

      January 24, 2012 at 11:42 am

      Good catch! Unsweetened :)

  106. Sally

    January 24, 2012 at 10:38 am

    Hello,

    is there something I can substitute for the oil?

    thanks!
    Sally

    • Mesut

      February 2, 2014 at 10:43 pm

      Oh my, I love zucchini and I was just hunintg for zucchini recipes when I found this. I linked up a few of my recipes (I have another one posting tomorrow), and I just made some zucchini fries today too! PLUS, I just yanked a zucchini out of my garden the size of my arm. No joke. I need to scrape the seeds out and then find a use for that big bad boy. I think zucchini brownies are in order….Aimee

    • Kelly

      January 24, 2012 at 12:07 pm

      usually apple sauce works for me when I’m replacing oil.

    • catherine

      January 24, 2012 at 11:42 am

      Melted butter would also work.

  107. Kristin

    January 24, 2012 at 10:06 am

    Do you use stone pans? If not, how do you typically grease your pans? Thanks!

    • catherine

      January 24, 2012 at 11:43 am

      I use a bit of butter, canola oil or baking spray or shortening in a pinch. You just need a tiny bit. My baking pans are glass.

      • Choirun

        February 4, 2014 at 10:50 pm

        runRedrunI can’t even call it a recipe, but I love maikng quinoa mixed with squash, green onions, edamame and tahini/miso dressing, sprinkled with nutritional yeast.

  108. LuLu

    January 24, 2012 at 9:39 am

    1/3 Cup Cocoa Powder? Sweetened? Unsweetened? Please verify — there is a big difference here, and i dont think the 1/2 cup of Honey would do for the unsweetened cocoa, but then, I’d would hesitate to use the sweetened Dutch cocoa, since i don’t know what was used, and besides I rather cut keep the sweetness portion under my own control. Thanks…

    • catherine

      January 24, 2012 at 11:44 am

      The banana adds a lot of natural sweetness and moisture to this bread. It’s unsweetened cocoa and I really feel like 1/2 cup of honey is perfect in this recipe. I try not to make the weelicious recipes too sweet.

  109. yeni

    January 24, 2012 at 9:10 am

    My boy is not a fan of chocolate but I bet he’ll love this recipe. He loves banana bread and other bread recipes. I think this would be a great school snack for him as well.
    I’m thinking of making mini-loaves. Should I bake for 30 minutes instead?
    Thanks again for the recipe!

    • catherine

      January 24, 2012 at 11:45 am

      30 minutes sounds perfect for mini loaves. I would check them with a toothpick at 25 minutes just in case, though.

      • yeni

        January 29, 2012 at 5:19 pm

        Just made these and although they weren’t very sweet, I thought they were very good. My no-chocolate eating boy actually ate a slice and said he liked it. The chocolate does not overpower the flavor and neither does the zucchini. Its great with coffee too.

  110. michelle

    January 24, 2012 at 8:40 am

    I’m off all carbs for 2 weeks, but this looks amazing! Saving it for when I can eat bread again b/c I can’t have this in the house for the girls without eating some myself!

  111. Cheryl A

    January 24, 2012 at 8:27 am

    Love Zucchini Bread!!! I am really looking forward to making this. Thanks as Always for great ideas and receipes!

  112. lysa

    January 24, 2012 at 8:01 am

    I never had the chocolate version of a zucchini bread. Looks delicious!
    Thanks for sharing.

    xxxx
    Lysa