Chocolate Wave Zucchini Bread Recipe -
Chocolate Wave Zucchini Bread Recipe

Chocolate Wave Zucchini Bread

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"This bread is moist and chocolaty, with a neat layered look."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2005

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 do. I forgot to swirl it but the 2 layers looks pretty too. This is going into the family favorite folder right now! Oh, for 1 tsp pumpkin pie spice use: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice and 1/8 tsp nutmeg.

Most Helpful Critical Review
Jul 31, 2014

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

Sep 14, 2004

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 didn't feel as guilty about the chocolate chips then! I love the layered look. I also sifted the cocoa powder in to the batter to avoid clumps. This will be a repeat recipe in our house. Love this recipe and have shared it with family and friends. Thank you!!

Oct 24, 2003

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 made one loaf of this recipe last night in addition to two loaves of my own recipe. Everyone absolutely loved every last bit of them. For a variation, try adding 1/2 c. shredded coconut plus 1/4 to 1/2 tsp. almond extract to the batter and you will be in for a delicious suprise. I do this with my other recipes sometimes.

Aug 30, 2005

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 marbled effect.

Sep 23, 2005

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. Once I tried doubling the recipe. It turned out, but doubling the sugar was a bad idea - it was way too sweet.

Oct 09, 2006

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. Second time I baked the loaf, it turned out perfectly, with the needed temp adjustments. Took 1 hour and 20 minutes to bake. I sent the good loaf with my boyfriend on a 4 day hunting trip with 3 other men. I hear that it was gone in 10 minutes, once opened. I really enjoyed the pumpkin pie spice in the recipe. The men loved the chocolate chips. I followed the recipe exactly.

Sep 05, 2002

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 batter, then poured half the batter in the pan then added same amount of chocolate chips to remaining batter. Excellent either way.


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  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 40.4 g
  • 13%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 227 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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