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Amazing Chocolate Zucchini Bread

NessTheMess

"This is a family recipe that I make all year long! A family favorite! This recipe is AMAZING! I make several loaves and freeze it. It's just as good after it thaws out as it is the day it's baked. I also shred zucchini from my garden and put it in 2-cup portions in the freezer for fresh bread all year round."
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Ingredients

55 m servings 273 cals
Original recipe yields 16 servings (2 loaves)

Nutrition

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 457 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat margarine, sugar, cinnamon, and nutmeg together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat vanilla extract into the margarine mixture with the last egg.
  3. Mix flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Pour the flour mixture into the margarine mixture alternately with the milk, mixing until just incorporated. Fold zucchini through the batter, mixing just enough to evenly combine. Pour batter into 2 loaf pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Reviews

Read all reviews 16
  1. 21 Ratings

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Most helpful positive review

I made this because I was in a pinch for breakfast and had a lot of zucchini from our garden. It's moist and tastes like a chocolate cake without icing. But, I really only made it because I ha...

Most helpful critical review

This is okay, but a little bland.

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I made this because I was in a pinch for breakfast and had a lot of zucchini from our garden. It's moist and tastes like a chocolate cake without icing. But, I really only made it because I ha...

best bread ever!!!!!!

Excellent quick bread! Nice and chocolatey, and moist.

I made a few healthy additions and a tasty addition! I added 2 Tb ground flax seed. It was not noticeable at all, I may add 4 Tb next time. I also replaced some white flour with Buckwheat....

Good recipe. Made it gluten free by substituting gluten free flour blend for flour called for in recipe and 1 tsp of xanthan gum. I also had a package of chocolate chips on hand and put half the...

Love it!! Used about 3 1/2 cups zucchini and it made it super moist. Not as sweet as the recipe I usually make but it's just as good and I didn't need chocolate chips.

This is AMAZING! Love that the recipe makes two loaves. One did not last any time at all in our house. I took the second to some new neighbors who just moved in and they raved about it also. ...

Absolutely, Amazing!!! I chose to add a cup of chocolate chips to the mixture! Not necessary, but pretty darn awesome

It would help if the recipe were more specific as to the size of the loaf pans (4x8, or 5x9). I have only 5x9, and all that mix filled each one to only about 1.5" depth. So I combined all the ...