Chocolate Wave Zucchini Bread

Chocolate Wave Zucchini Bread

Made  times

"This bread is moist and chocolaty, with a neat layered look."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 263 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 227 mg
  • 9%

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.


  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
  2. In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.
  3. Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
  4. Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.


  1. 220 Ratings

Most helpful positive review

A new favorite!! So moist. The chocolate layer is very rich and chocolatey and the zucchini layer is nice and spicy. I love how moist it is without tasting like oil, like some zucchini breads...

Most helpful critical review

Way too much spice, couldn't taste the zucchini or the chocolate. Just using cinnamon would be better. Won't be making again

Most helpful
Most positive
Least positive

A new favorite!! So moist. The chocolate layer is very rich and chocolatey and the zucchini layer is nice and spicy. I love how moist it is without tasting like oil, like some zucchini breads...

This is a very good bread with an interesting look. We are trying to cut down on fat, so I used the equivalent amount of applesauce in place of the shortening and it turned out beautifully. I d...

This zucchini bread recipe is yummy and a keeper. Although, next time i think i will use 2T. cocoa powder instead of 3T. because it is very chocolatey with the addition of chocolate chips. I m...

Very good recipe! Instead of making the wave, I made it marbled. Alternate droping the plain batter and the chocolate batter by the tablespoon full into the loaf pan. This makes a beautiful m...

I've made this several times now and it's always nice and moist. I prefer to put the chocolate chips in the white side. Since I never seem to have pumpkin pie spice, I use cinnamon or nutmeg. ...

Absolutely delicious! Baked this loaf twice. The first time, the loaf burned on the outside before the center was cooked. Discovered that my oven is about 50 degrees hotter than it says. Sec...

This is the best zucchini loaf ever. Everybody loved it. I had to make another one two days later. I loved the wave effect. I also made it all chocolate, just added more cocoa to the entire batt...

What a delicious change from regular zucchini bread! The two flavors (chocolate and zucchini) blend together so nicely...looks nice too...would make a great gift. I liked this recipe so much I...

Wow! This was fantastic! I made a double batch, had a little batter left over and made six muffins....I barely let the muffins cool before I had to try one, they smelled soooo good! And the flav...

Other stories that may interest you