Chocolate Zucchini Bread is moist and super chocolaty! You'll definitely be making this all summer long!
Whoa, buddy...this Chocolate Zucchini Bread is amazing. Extremely moist, fudgy bread will keep you wanting more. Perfect afternoon chocolate fix, or after-dinner dessert. Every year I have zucchini coming out of my ears from my garden. Zucchini bread is one of my favorite summer treats!
Zucchini is an amazing addition to baked goodies, it doesn't have any taste, but it makes everything so moist. This bread is so chocolaty, and nobody can ever tell it has zucchini in it! You can use a 9x5 or 8x4 metal loaf pan, both baking times are in the recipe directions.
If you're like me and you always plant way too many zucchini plants in your garden, which gives you an overabundance of the vegetable. You can just go on a zucchini bread-making spree and they freeze perfectly!
So whether you grow your own zucchini or grab it at your local grocery store. Hurry up and get started on this fudgy, moist, and delicious chocolate zucchini bread!
I love warming a piece in the microwave for 10 seconds and enjoying it with a cup of hot coffee...
Check out some of my other snack-cake desserts!
- Banana Blueberry Cream Cheese Bread
- Sour Cream Crumb Cake
- Sour Cream Blueberry Muffins
- Double Chocolate Banana Cake
- Lemon Zucchini Bread
- Chocolate Zucchini Bread
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Chocolate Zucchini Bread
Chocolate Zucchini Bread is moist and super chocolaty! You’ll definitely be making this all summer long!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa
- 1 pkg chocolate instant pudding, 3.9 oz
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cups sugar
- 2 eggs
- 3/4 cup milk
- 1/2 cup vegetable oil
- 1 teaspoons vanilla
- 1 cups grated zucchini, don’t peel it
- 3/4 cup semi sweet chocolate chips
- powdered sugar
Instructions
- Preheat oven at 350 F. Spray a 9×5 inch metal loaf pan with nonstick spray.
- In a large bowl, stir together flour, cocoa, chocolate pudding, baking soda, baking powder, and salt.
- In a medium bowl, whisk together the sugar and eggs then add in the oil, milk, and vanilla.
- Mix the wet ingredients to the dry ingredients.
- Fold in the zucchini and chocolate chips just until combined pour into loaf pan.
- Bake for 50-55 minutes, or until a toothpick comes out clean.
- Cool for 15 minutes before removing from the pan to cool completely.
- Sprinkle with powdered sugar
Notes
If using an 8x4 metal loaf pan add 10-12 more minutes or until a toothpick comes out clean.
To Freeze- Cool bread completely and wrap in plastic wrap, then a layer of aluminum foil.
Nutrition Information
Yield
10Serving Size
1 ServingsAmount Per Serving Calories 341Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 40mgSodium 316mgCarbohydrates 44gFiber 2gSugar 35gProtein 6g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
The first thing that comes to mind is a calibration issue with your oven. I use an oven thermometer that hangs in my oven to double check the temp at all times. That way you know what the actual temp is in your oven and what you have the dial set to many times they are off. But feel free to email me and we can chat and try to trouble shoot 🙂
I have a question... this is delicious but both times I've made it - in a 9x5 metal pan, temperature spot on - it takes about 2 hours to cook. What is happening?
Yay Wendy!
It’s such a yummy bread! I have made it several times, my family just loves it!
I would start checking it after about 40 minutes, it's done when a toothpick comes out clean. It will bake faster and possiblly look darker when baked in a glass pan.
Should I bake it any differently if using a glass loaf pan?
A 3.9 box os instant chocolate pudding is what is needed. She meant the pudding already made in containers.
Confused, the recipe says instant chocolate pudding but in a reply to someone you said the kind that needs to be cooked. Please which is it, because this recipe looks delightful.
Thank you
Yes, it requires the kind you have to cook. I either use Jell-O brand or my grocery store generic brand. Hope this helps Barbara, and I hope you love this zucchini bread 🙂
I am looking forward to trying this recipe, however, I have one question. My market did not have a 2.9 oz. package of chocolate pudding. Is there a particular brand that carries that size? Also, is it instant or the type that needs to be cooked. Thank you for your reply.