Published 8/13/2023 • Updated 8/20/2023 It’s zucchini season, people! There’s no shortage of zucchini in Minnesota this time of year, so we’re always thinking of fun and delicious ways to incorporate summer’s favorite veggie into our recipes. We used our zucchini bread recipe as a starting point to create this incredibly decadent double chocolate version. Made with simple ingredients and sweetened with maple syrup and bananas, this chocolate zucchini bread comes out incredibly moist every time. This is a must-make summertime staple!
What is in chocolate zucchini bread?
There’s a double dose of chocolate in this quick bread recipe – you’ll find cocoa powder in the batter and chocolate chips studded throughout. And with a short ingredient list, you likely already have everything on hand!
Chocolate Zucchini Bread Ingredients
Flour: All-purpose flour is the base of chocolate zucchini bread. Cocoa Powder: Unsweetened cocoa powder creates a chocolatey batter. Zucchini: You need 1 cup of shredded zucchini (about 1 medium-large zucchini). Make sure to squeeze as much moisture out of the zucchini as possible before using it in the recipe to prevent mushy bread. Chocolate Chips: While totally optional, we tested this recipe with and without chocolate chips and the version with chocolate chips was a clear winner! Brown Sugar + Maple Syrup: Sweeten the bread. Butter + Almond Milk: Add moisture and flavor. Eggs: Bind everything together. Bananas: Add sweetness – the riper the better.
Substitutions
A couple substitutions and swaps you can try in this chocolate zucchini bread:
Storage
Once the chocolate zucchini bread is cool, wrap tightly or place in an air-tight container and store at room temperature for up to 3 days or in the refrigerator for up to 5 days (fridge is best). Chocolate Chips: Use your favorite kind – dark, white, mini, etc. Eggs: Instead of eggs, use 2 flax seed eggs. Bananas: Use 1 cup of applesauce instead of mashed banana. Milk: Use any kind of dairy or non-dairy milk. Easy Zucchini Bread To freeze chocolate zucchini bread, let the loaf cool completely before wrapping it up in a freezer-safe bag, plastic wrap, or container. Freeze for up to 3 months.
How to Freeze Zucchini for Baking
Freezing zucchini is as easy as 1-2-3. If you have a plethora of zucchini from the garden or if zucchini is on sale at the grocery store, freeze it for next time. Here’s how:
More zucchini to use up?
If you make this chocolate zucchini bread and still have an abundance of zucchini to use up, try our zucchini muffins, oatmeal zucchini cookies, zucchini oatmeal cups, and zucchini waffles. Yum!
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