Chocolate Zucchini Bread

Until last weekend we had never made or even tasted zucchini bread, we knew it existed, but just never tried it.  Boy were we missing out!  The genius idea (Joanne’s) to actually make zucchini bread came from the ridiculous amount of zucchini we had in the fridge.  We do not have a garden (every time we have tried….we fail, miserably), so this unusual increase of zucchini came from something else.  We were stumped, why the heck do we have so much zucchini??? We came to the conclusion that since we often stop on the way home from work at the grocery store, we must have bought zucchini every time we stopped (I am serious, we had a lot of zucchini) and then due to a complete lack of awareness, we had racked up a serious amount.  With this odd realization and hating to waste, Adam and I jumped into zucchini action.  This recipe was one way to use up some of the zucchini, others were stir-fry and zucchini fritters (still to be posted).  Without any experience making it before, we went over to Joy of Baking for some help and then adjusted to our likings.  The recipe was easy and gave us a chance to use the grating attachment to our food processor (it gives a sense of authority when at a touch of a button you can shred a whole vegetable in 3 seconds).  If you do not have a fancy attachment or food processor, you can use a hand grater, but we thought we should have full disclosure in the fact that we did not do the manual labor, which is why my statement saying it is easy may be slightly biased.

Anyway you really should try this one out, first you mixed the dry ingredients, which were flour, cocoa powder, baking soda, baking powder and salt.

dry ingredients-2

Then, in a separate bowl, use a hand mixer for the wet ingredients and sugar: oil, sugars, eggs, vanilla extract and our secret ingredient, instant coffee.  The coffee brings out so much flavor in the cocoa, you don’t actually taste a coffee flavor, just an enhanced chocolate flavor.

Finally, add the grated zucchini to the dry ingredients and then slowly incorporate the dry ingredients into the wet ingredients.  Pour the mixture into a loaf pan and bake for about 55 – 65 minutes.

ready to mix-2

Take the bread out of the oven and allow to cool, then serve with a little powdered sugar on top or anyway you like it.  The bread is so incredibly moist and flavorful… and beautiful too!

Chocolate Zucchini Bread
 
Prep time
Cook time
Total time
 
Created By:
Yield: 4
You Will Need
  • 1 1/2 cup shredded raw zucchini
  • 1 cup all-purpose flour
  • 1/2 cup (45 grams) unsweetened cocoa powder (we used Ghirardelli)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon instant coffee granules
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup  light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Directions
  1. Preheat the oven to 350 degrees F and spray a loaf pan (9x5x3) with nonstick cooking oil.
  2. In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, then set aside.
  3. In a large bowl, using a hand mixer beat the oil, sugars, eggs, vanilla extract and coffee granules for about 2 minutes.
  4. Add the shredded zucchini to the dry ingredients and then in batches add the dry ingredients to the wet ingredients; use a spatula to incorporate everything until just mixed.  Pour the mixture into the loaf pan and bake in the oven for 55 - 65 minutes or until a toothpick can be inserted in the bread and then be removed clean.  Remove from the oven and cool on a wire rack.

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Comments on this entry are closed.

  • Heather October 30, 2009, 10:54 am

    This looks so good! I never thought of CHOCOLATE zucchini bread. Was that Jo’s idea :-D?

    • inspiredtaste October 30, 2009, 10:58 am

      I don’t want to toot my own horn or anything, but yes Heather it was definitely my idea :)
      ~Joanne

  • Ash October 30, 2009, 12:53 pm

    I am in Heaven right now!! Chocolate AND zucchini? AMAZING!!

  • Mel October 31, 2009, 7:16 am

    Oh my… this looks absolutely divine.

  • Linda October 31, 2009, 3:41 pm

    This looks super moist and anything chocolate is PERFECT.
    I’ll definitely be smelling up my house with this recipe!!!

  • Ryan O November 1, 2009, 7:39 pm

    Sounds like an odd combination that could really work!

  • Sandra November 2, 2009, 8:42 am

    This sounds amazing! I love zucchini bread and I really think this will be great too. However, I have one question… are you supposed to use instant coffee or normal coffee grounds?

    • inspiredtaste November 2, 2009, 8:44 am

      Hi Sandra,

      We used instant coffee, you don’t need much, but it just adds so much depth to any chocolate recipe. We hope you enjoy it!!

      ~Joanne

  • Jenni November 2, 2009, 11:20 am

    Zucchini bread + chocolate. How could you go wrong with two of the best things!

    Definitely making it this weekend!

  • Kate February 21, 2010, 2:46 pm

    Saw this on DessertStalker and had to come by and check it out. I will have to try this as it looks delicious.
    I love the simplicity of your blog. It’s something I’ve been looking for with mine but don’t know how to do the 3 columns. Ah well . . .
    Glad I stopped by!

  • Amy June 20, 2010, 9:12 pm

    My loaf baked in under 30 minutes rather than 55. Turned out nice, added some chopped pecans, replaced vegetable oil with coconut oil and 1/3 of the flour w/ white whole wheat flour.

    • inspiredtaste June 21, 2010, 6:38 am

      Amy, What great alterations to the recipe. We have never baked with coconut oil before, we definitely would like to give it a try! Plus, we loved the idea of pecans!

  • Becca June 23, 2010, 7:43 pm

    just finished baking this! i added 1/2 cup chocolate chips and then melted 1/4 cup chocolate chips and glazed the top of the loaf after it cooled – SO GOOD! : ) thanks for the fabulous recipe!

    • inspiredtaste June 24, 2010, 8:58 am

      Becca – adding more chocolate!! Now we’re talking :) Your idea of melting chocolate for a glaze on top is decadent, we might have to try that soon!

      Thanks!

  • Christina August 7, 2010, 10:53 pm

    Pure perfection!! The whole house smelled of chocolate and we probably didn’t let it cool enough :) but with the melted chocolate chips glaze (great idea, Becca) plus some freshly sliced strawberries from the garden, this was heavenly. Adding the instant coffee was brilliant!! Thanks so much!

    • inspiredtaste August 8, 2010, 3:09 pm

      Soooo glad you liked it and the idea of adding the chocolate glaze is a great idea!!

  • Samantha August 22, 2010, 9:41 am

    OMG My husband LOVED LOVED it. He’s more of a chocholic than I am.
    This is definitely going into the Sunday dinner menu.

    Samantha

    • inspiredtaste August 23, 2010, 9:25 am

      We are so glad that your husband loved the recipe. Your comment actually got us thinking of remaking it ourselves. Zucchini’s are in season right now :)

  • rcakewalk September 29, 2010, 10:46 am

    I’ve had this bookmarked forever and just made it this morning. The espresso powder is pure genius, and this recipe is going to be shared for sure! Glad my CSA gave me a zucchini that I needed to use up, and so glad I looked back at my enormous list of links! Thank you!!

  • Maca April 10, 2011, 5:33 pm

    OMG! totally a keeper! my mom could not believe that zucchinis were the secret ingridient!

  • Nancy Brown July 21, 2011, 10:06 pm

    Beautiful pictures! I am really inspired to try the recipe.

    Keep up the great work!

    Nancy

  • Shawna August 8, 2011, 8:55 pm

    This is so rich and moist and not one knew there is zucchini in it unless I told them. I have made it twice before (and plan on making it again soon) and everyone loves it :) Thanks for sharing!

    • Joanne August 11, 2011, 12:40 pm

      That is awesome Shawna, so glad everyone liked them!
      ~Joanne

  • Tana August 25, 2011, 7:06 pm

    Yummy! I loved this recipe! So moist. I tried a different one and it wasn’t nearly as moist! I will keep this one for sure!

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