The Pioneer Woman Tasty Kitchen
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Chocolate Zucchini Bread

4.94 Mitt(s) 18 Rating(s)18 votes, average: 4.94 out of 518 votes, average: 4.94 out of 518 votes, average: 4.94 out of 518 votes, average: 4.94 out of 518 votes, average: 4.94 out of 5

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Level: Easy

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Description

With zucchini so plentiful around here, I tend to shred mine up and freeze it in pre-measured portions. That way, I can enjoy treats like this chocolate zucchini bread all year round.

Ingredients

  • 1-½ cup Zucchini, Shredded
  • 1 cup All-purpose Flour (or Substitute 1/2 C. Whole Wheat Flour And 1/2 C. All-purpose Flour)
  • ½ cups Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Ground Allspice
  • ½ cups Canola Oil
  • ½ cups Granulated Sugar
  • ½ cups Light Brown Sugar, Packed
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • ¾ cups Mini Semi-sweet Chocolate Chips (or Regular Sized)

Preparation

Preheat oven to 350 degrees and place rack in the center of the oven. Grease, or spray with nonstick vegetable spray, a 9×5×3″ loaf pan. Set aside.

Grate the zucchini using a medium sized grater. Set aside.

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended – about 2 minutes. Fold in the grated zucchini.

Add the flour mixture, mixing just until combined. Then fold in the chocolate chips.

Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55-65 minutes.

Place on a wire rack to cool for 10 minutes, then remove the bread from the pan and cool completely.

16 Comments

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Katrina on 2.4.2013

Just made this as a snack for the kids and I today and it’s great! I couldn’t find my Nana’s recipe today, and this is just like I remember it. I didn’t have any allspice, and I cut the chocolate chips back to 1/2 cup. I also trippled the recipe becuase this type of bread freezes really well, then you just have to defrost and enjoy. Thanks for sharing!

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graceandgiggles on 9.29.2010

Though this bread is phenominally tastylicious and moist, it does not freeze well. It dries out.

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aginto on 9.20.2010

Made this again today, but substituted overripe bananas for the zucchini. So So So good. This is one of my all-time fave recipes on here!

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habybaby19 on 8.5.2010

I made this recipe a couple of weeks ago and loved it. Very moist and very chocolatey!! Thanks for the recipe.

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mommykit on 6.20.2010

This is a wonderfully moist and yummy recipe you will make again and again. Even with altering it here and there, it still turns out yummy. This is the best chocoalte zucchini bread I have prepared. So many other recipes I have tried have flopped! This one is chocolatey, moist and just right. You can’t even tell there is zucchini in it!

18 Reviews

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Sleepymommy on 7.13.2014

Super yummy. Made into muffins; cooked 15 minutes at 350. Kids LOVED them!

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Katrina on 2.4.2013

Great, recipe! Very moist and just the right spice. My 5 mitts is based on only using cinnamon, and decreasing the chocolate chips to 1/2 cup.

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marksoc on 10.8.2011

Exceptional bread. Moist, tasty and easy. I filled my freezer with little 1-1/2 cup bags of zucchini so I can make this long after the summer is gone.

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iamcaressa on 7.19.2011

Wonderful!!!!!

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lawwifejess on 7.15.2011

Oh.my.goodness! This is wonderful! I left out the allspice and it made a moist, cake-like zucchini bread. I will definitely be making this as often as I keep getting home-grown zucchini!

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