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Chocolate Zucchini Bread

Rating: 4.62 stars
21 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

A new take on a favorite veggie dessert–this recipe includes unsweetened cocoa, walnuts and whole wheat flour. The result: rich, chocolatey, and dairy-free zucchini bread.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1999

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Recipe Summary

total:
1 hr 45 mins
Servings:
16

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 325 degrees F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.

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  • Spread walnuts in a pie pan and bake until fragrant, 5 to 7 minutes. Set aside to cool.

  • Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.

  • Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and the reserved walnuts. Spoon the batter into the prepared pans, smoothing the tops.

  • Bake the loaves 55 to 60 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.

Tips

Make Ahead Tip: The bread will keep, well wrapped, at room temperature for 1 to 2 days or in the freezer for up to 1 month.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

Per Serving:
249 calories; protein 4.5g; carbohydrates 42.5g; dietary fiber 2.4g; sugars 24g; fat 7.9g; saturated fat 1.2g; cholesterol 34.9mg; vitamin a iu 83.3IU; vitamin c 2.6mg; folate 11.4mcg; calcium 26.6mg; iron 1.1mg; magnesium 15.9mg; potassium 143mg; sodium 142.1mg; thiamin 0.1mg.
Exchanges:

1 starch, 1/2 fruit, 1 other carbohydrate, 1 fat

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Reviews (8)

Read More Reviews
21 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 2 stars
06/26/2016
Delicious but... Tastes good but it took forever to bake. I used hot chocolate mix instead of cocoa but no other substitutions. Even after an hour it was still doughy inside. I don't have a slow oven - in fact it usually bakes items in less time than required. I also agree it did not rise as expected. Read More
EatingWell User
Rating: 5 stars
10/30/2011
I thought the bread was GREAT so yummy. I gave 4 of 5 stars because the sugar amount surprised me. I wonder if I can cut the sugar a little... Read More
EatingWell User
Rating: 5 stars
10/29/2011
Made it with the applesauce. Turned out grea!. I would try the NF Vanilla yogurt next time. Baked it as a bundt cake. 40-45 minutes. Read More
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EatingWell User
Rating: 5 stars
10/30/2011
I made this for the first time yesterday and it was GREAT! I used Hersheys Special Dark Cocoa. It tasted to good to be healthy:) Read More
bluebella32@gmail.com
Rating: 5 stars
02/04/2018
This turned out SO delicious!! I used 2 cups white whole wheat flour 1/2 cup turbinado sugar 1/2 cup coconut sugar olive oil instead of canola a little bit extra applesauce and zucchini and instead of melting chocolate I added about 2/3 cup semi sweet chocolate chunks. Making it again today. Recipe made one large loaf and a half loaf (very short lol). Doing it this way the bread itself is less chocolatey so you can taste zucchini (very mild nice flavor) but with lovely chocolate chunks dispersed! Oh and I did not use walnuts bc of preference. Read More
EatingWell User
Rating: 5 stars
10/31/2011
it was amazing! the recipe itself provides a great sturcture and basis for further variations and testings. I will do it again but will also play with other ingredients. Read More
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tdono4@gmail.com
Rating: 4 stars
07/03/2017
A nice not-too-rich sweet bread to satisfy a chocolate craving. I subbed pecans for the walnuts reduced 1/4 cup of the sugar and baked in a bundt pan for 42 mins at 315 degrees convection bake. Family liked it with whipped cream on top. Read More
majstikleo@gmail.com
Rating: 5 stars
10/29/2011
Not what I was expecting the bread did not rise into what I would consider normal dessert type bread should (made 2 loafs as per directions) I thought the cocoa over whelmed the bread it all just tasted like chocolate. I also reduced the sugar and omitted the oil for more applesauce. Read More
EatingWell User
Rating: 5 stars
10/30/2011
I made this recipe yesterday. It was amazing!! It definitely does not taste like typical healthy or good for you foods. I did make a couple of changes. I used a bundt pan instead of two loaf pans. I also replaced the applesauce with non-fat vanilla yogurt because that's all I had on hand. It was VERY moist and chocolatey. My entire family loved it. Even my husband who turned his nose up at it when I told him it was zucchini bread!! He practically ate it all!! Read More
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