I cook this holiday recipe from my family all year long. favored by the family! This dish is fantastic! I prepare a number of loaves and freeze them. It tastes just as nice the day it’s baked as it does after it thaws out. Additionally, I shred zucchini from my garden and freeze it in 2-cup chunks for year-round fresh bread.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 16 |
| Yield: | 2 loaves |
Ingredients
- ¾ cup margarine
- 2 cups white sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup milk
- 2 cups shredded zucchini
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 273 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 457 mg |
| Sugars | 26 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t over bake mine and it was so dry. Had a little bit of a chocolate taste which was better then some of the other so called chocolate zucchini breads on here. I also used butter as I haven’t used margarine in years. But I don’t think that would have affected the outcome.
The flavor is great but it fell in the middle. I followed the recipe to the letter. The bread is cooked through and as I said it tastes great so all is not lost.
I thought it was very straightforward and easy to follow. I loved the idea that you can shred the zucchini and freeze for later.
Delicious! My boyfriend made this because we wanted to use cacao powder (raw cocoa powder), and it was amazing! More like a chocolate cake, actually. Made one traditional loaf and one in a square cake pan. Pulled the cake pan out about 10 minutes before the loaf. Both had great texture. He also used real butter instead of margarine. This will definitely be one we make again and again!
This was a great recipe! I followed it as written and I am very happy with the results. It is moist, and if your not a zucchini fan the chocolate, cinnamon and nutmeg really help mask that flavor. Follow the recipe at first, make changes the next time (I did add about a cup of walnuts ?? This is delicious!
This zucchini bread was a hit in my house! It was gone within a day. This recipe was fun and easy to make, plus it turned out great. The beautiful and rich chocolatey color made the zucchini bread look as great as it tasted. It was really easy to get out of the mold and sliced perfectly
Really good, I think I am going to try and add nuts next time
First time I made zucchini bread and I wanted to make a chocolate one so that my children will try it and it was a success! They loved it!
This is very good, excellent texture and flavour.I wanted to make it vegan for a family member so these are the changes I made: 3/4 coconut oil instead of margarine 1/2 c applesauce instead of eggs. No milk as the batter seemed moist enough. I used only 2 tsp of cinnamon . I squeezed the grated zucchini in a tea towel to reduce the moisture. I froze some grated zucchini so I can make this all winter!
Amazing recipe as-is! Sweet enough, and very moist, it is a regular now!!
very chocolatey, of course we added a cup of chocolate chips. I put it in one large bread pan and had to increase the baking time. otherwise it is really good.
Truly lives up to it’s name. This was a huge success when taken to a potluck!
I used butter because I never buy margarine, and I used only 1 teaspoon of cinnamon because I thought the spice would be too aggressive for our particular tastes. Because the more chocolaty a dessert is, the better my husband likes it, I added a cup of chocolate chips to enhance the chocolate flavor and it was a hit.
Very moist and delicious. Was looking to make bread with what I had on hand, which did not include chocolate chips, this recipe is wonderful without them! The cinnamon gives it a warm, spicy kick, almost like Mexican chocolate.
This recipe deserves the 5 Stars, it’s above all other zucchini bread I’ve tried and I’ve been using my garden or the neighbors harvest since the 70’s. It has great chocolate flavor, cake like texture, simple and easy, everything I had on hand. Would not change a thing and will keep this recipe! It’s a real treat!
Excellent
Loved it and I don’t like chocolate bread or zucchini! I think I can easily say this is the best sweet bread I’ve ever tasted. It was surprisingly moist with a very rich chocolate flavor. I’ve made it twice. The first time I tried to reduce the amount of oil and zucchini, but found it to be more of a brownie in texture. On the second attempt I followed the recipe exactly and it turned out perfectly. So my only advice is not to skimp on anything. My only complaint is it’s addictive.
Everyone loved this bread
Mine also fell in the middle and stuck to the bottom despite being sprayed. After thinking about it I realized I forgot the baking powder and a 1/2 c of flour!!!!! REALLY!? Geez. I guess I was distracted with my 9 y.o “helping” me. I think this cake has great potential. It is still tasty even with my fails. I also added some course sea salt to the top after baking. It really goes well with the chocolate. I’m going to add some dark chocolate next time and some rum!
I baked this in little mini bundt molds and they came out beautiful and very tasty. It takes approximately 20-24 minutes to cook this way. I will be making these again.
I loved the flavor. Mine came out too dry. I overbaked. I’m gonna try a different pan next time.