Best 2 Chocolate Zucchini Cake Bread Recipes

Indulge in the delectable Chocolate Zucchini Cake Bread, a symphony of flavors that harmoniously blends the richness of chocolate with the subtle sweetness of zucchini. This moist and tender cake is not just a culinary delight, but also a clever way to sneak in some healthy vegetables into your dessert.

Dive into the classic Chocolate Zucchini Cake Bread recipe, a timeless favorite that showcases the perfect balance between chocolate and zucchini. With a moist, dense crumb and a hint of spice, this cake is sure to satisfy your sweet cravings. Discover the wonders of the Gluten-Free Chocolate Zucchini Cake Bread, a lighter and healthier variation that caters to those with gluten sensitivities. Made with almond flour and coconut flour, this cake is just as moist and flavorful as the classic, without compromising on taste.

For those seeking a vegan treat, the Vegan Chocolate Zucchini Cake Bread is a plant-based delight that doesn't compromise on flavor or texture. Using almond milk and flax eggs, this cake is moist, fluffy, and packed with chocolatey goodness. And for those with a sweet tooth, the Chocolate Zucchini Cake Bread with Cream Cheese Frosting takes indulgence to a whole new level. The rich, creamy frosting complements the moist cake perfectly, creating a dessert that is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE ZUCCHINI BREAD(CAKE)

Chocolate Zucchini Bread(Cake) image

These I make with My home grown Zucchini! The kids and husband does not know that they're getting their veggies!!

Provided by Rita1652

Categories Quick Breads

Time 1h15m

Yield 2 loafs, 16 serving(s)

Number Of Ingredients 16

Ingredients

3 eggs
1 cup olive oil (YES olive)
2 cups grated and squeezed zucchini
1 ounce unsweetened chocolate, melted (August 6/2011 I used 2 ounces unsweetened chocolate)
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon fresh ground nutmeg
3/4 cup raisins or 3/4 cup dried cranberries
1/2 cup brown sugar
1 1/2 cups sugar
1 teaspoon vanilla
1 cup chocolate chips (white, dark, milk optional)
1 cup chopped nuts, toasted (optional)
1 cup coconut flakes (optional)

Steps:

Preheat oven to 350 degrees.
Lightly grease 2 9X5 loaf pans.
In a bowl combine eggs sugar, oil, zucchini, vanilla, and chocolate; beat well.
Sift together flour, baking soda, salt cinnamon and nutmeg; stir into liquid mixture to combine.
Blend in chips, raisins, nut and or coconut.
Pour into pans.
Bake for 50-60 minutes.

CHOCOLATE ZUCCHINI "CAKE" BREAD

Chocolate Zucchini

My neighbor made this the other day and shared a few pieces with me..I love this..It is more like a cake, than a bread. It is very rich.. It is almost the same as my old recipe that I have except I did not use the chocolate..I have missed out on a lot, in my life. This recipe was handed down from a friend of hers and she gave me...

Provided by deb baldwin

Categories Sweet Breads

Time 1h5m

Number Of Ingredients 15

Ingredients

SMALL BOWL
3 medium eggs
1 c vegetable oil
2 tsp vanilla extract
2 c sugar, white
3 c grated zucchinni
LARGE BOWL
2 1/3 c all purpose flour
1/2 c unsweetened cocoa
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
1/4 tsp baking powder
1/2 c chopped nuts (opt)
1/2 c chocolate chips

Steps:

1. PREHEAT your oven to 350 degrees. Grease 2 - 5" x 9" loaf pans. GRATE zucchini, and I after I measured, I cut the 3 cups of grated zucchini again with my kitchen scissors to make smaller pieces.
2. IN A MEDIUM BOWL... mix the eggs, oil, vanilla, sugar and zucchini (grated) with a large spoon until well mixed.
3. IN A LARGE BOWL...combine the flour, cocoa, baking soda, cinnamon, salt, and baking powder. I used a wire whip to mix the dry ingredients.
4. ADD the chocolate chips and nuts to the dry ingredients and stir again.
5. ADD the zucchini mixture to the dry ingredients and mix with a large spoon until mixed thoroughly.
6. POUR into 2 greased 5" x 9" loaf pans.
7. BAKE for 45 minutes, until bread tests done.
8. Opt: Omit chocolate chips and cocoa powder and add: 1 tablespoon lemon rind

Tips:

Use a fine grater to shred the zucchini. This will help it blend into the batter more easily and result in a more moist cake.
Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
Let the cake cool completely before frosting it. This will help the frosting set properly.
Store the frosted cake in the refrigerator for up to 3 days.

Conclusion:

This chocolate zucchini cake is a delicious and moist treat that is perfect for any occasion. It is easy to make and can be customized to your own liking. Whether you like it with a chocolate frosting, a cream cheese frosting, or even just a dusting of powdered sugar, this cake is sure to be a hit. So next time you have some zucchini on hand, give this recipe a try. You won't be disappointed!