The best zucchini bread with a chocolate variation

As the summer comes to an end, let’s squeeze in a few last-minute summer recipes. Zucchini is a popular summer and early fall ingredient. Many people who have gardens grow zucchini and often find they have an overabundance of them. What better way to use them than baking up a loaf or two of the best zucchini bread. If you are looking for a recipe that is wonderfully soft and moist and has a great zucchini flavor then this is the one to try. As a bonus, a chocolate variation is possible as well. I have made both versions a number of times and I can’t decide which one I like better.

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The best zucchini bread

This recipe makes one loaf. I do not recommend doubling it if you are wanting to make more than one loaf, as it does not produce well when doubled. Instead, simply repeat the recipe as many times as you want to get the number of loaves required. These loaves freeze well and will remain super moist even after thawing.

While using fresh zucchini is best, you can also use frozen zucchini. Simply thaw the zucchini beforehand and make the recipe as usual. You may need to add a tiny bit of extra flour if the batter is too wet.

Ingredients

  • 1 1/2 cup zucchini, shredded
  • 1 1/2 cup flour
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder

Directions

  1. Preheat oven to 350.
  2. In a large bowl, mix together eggs and sugar.
  3. Add in oil and vanilla. Mix well.
  4. Add flour, cinnamon, salt, baking powder, baking soda, and mix well.
  5. Add zucchini and thoroughly combine.
  6. Spray bread pan with non-stick cooking spray. Add mixture to pan.
  7. Bake at 350 for 45 minutes to 1 hour. Check for doneness by inserting a knife into the middle of the loaf, it should come out clean if the loaf is fully cooked.
  8. Allow to cool in the pan for several minutes before removing and placing on a wire rack to cool completely.

For chocolate variation

Add 3-4 Tablespoons of cocoa powder into the mix when you add the dry ingredients. This will give your loaf a wonderful chocolate flavor to it while still being able to taste the zucchini.

You can also add chocolate chips to either version of this for an extra bit of flavor.

If you haven’t made any zucchini bread this year, now is your chance to do so. Go ahead and give the best zucchini bread a try!

8 Comments

  1. Avatar

    Zucchini bread is one of my favourite things to bake in the fall! I’ll have to try out the chocolate variation too. Thanks for sharing!

    1. Avatar
      Author

      It’s a great item to bake. I hope you enjoy the chocolate variation.

    1. Avatar
      Author

      I hope you enjoy them! The chocolate version is great.

  2. Avatar

    Oh yum! That zucchini bread looks so delicious! I will have to try it out. Thanks for the recipe!

    1. Avatar
      Author

      It was ridiculously tasty. We ate two loaves in three days. Even the boy, who hates zucchini, gobbled it down.

    1. Avatar
      Author

      Ah yes, it would be called courgette bread. I often forget people from the UK have a different name for zucchini.

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