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    Home » Recipes » Dish Type » Baked Goods » Breads

    Chocolate Blender Zucchini Bread

    Published: Sep 7, 2023 by Terri Gilson · Modified: Sep 8, 2023 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · Leave a Comment

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    Jump to Recipe
    Piece of chocolate blender zucchini loaf on a white plate with a knife and remainder of loaf in the background

    If you love chocolate, you'll love this Chocolate Blender Zucchini Bread! You don't even have to love zucchini because you can't even tell it's in there. Blending the zucchini makes the texture of this bread so smooth, moist, rich, and velvety it's like eating a piece of chocolate cake but with the added nutritious bonus of zucchini. And it's the perfect way to hide veggies.

    Piece of chocolate blender zucchini loaf on a white plate with a knife and remainder of loaf in the background

    Even though my kids are teenagers, the less they know about vegetables in my baking, the better. Zucchini is popular during zucchini season which can range from May to late August, depending on where you live. But you don't have to have fresh zucchini for this recipe, you can shred zucchini, freeze it, and use that instead (that's what I did).

    Jump to:
    • 🥘Ingredients
    • ❔What to do with Extra Large Zucchini
    • 🔪Instructions
    • 📖Substitutions
    • 📖Variations
    • 👪 Serving Size
    • 🔢WW Points
    • 🥗 Side Dishes
    • 🍽Equipment
    • 🌡️Storage
    • 💭Top tip
    • 🦺Food safety
    • 📋 Chocolate Blender Zucchini Bread Recipe
    • 🍞More Quick Breads

    I found this recipe on a piece of paper that I must have had for at least 25 years. It was in my handwriting so I likely got it from my mother-in-law. I used to sit in her kitchen for hours copying her recipes off recipe cards.

    But unfortunately, I tried the recipe, as written, and it didn't work. So, I played with it and well, it turns out the 4th time's the charm! So, yes, I broke my own rule of only trying to perfect a recipe 3 times, but I just had to make this bread right. It was just too good to move on from! Plus my family did like both the 2nd and 3rd versions - I just thought I could make it even better (which I did).

    🥘Ingredients

    I was gifted a large zucchini, so I shredded it in my food processor, froze it in 2-cup portions, and then used it in this recipe.

    large zucchini on a counter

    ❔What to do with Extra Large Zucchini

    Large zucchinis are ideal for shredding and for use in baking and soups because they lose a little flavor, and can be a bit tougher.

    *You do NOT have to peel zucchini to shred it. Just wash it and cut off both ends.

    I use large shredded zucchini in several recipes, including my: Zucchini Chocolate Chip Cookies, Zucchini Crisp and Shredded Zucchini and Feta Sauté (shown):

    shredded zucchini on a plate with zucchini in the background

    You will need the following ingredients for this recipe:

    ingredients in chocolate blender zucchini bread in glass bowls, labelled
    • 2 cups shredded zucchini
    • ½ cup margarine
    • 2 large eggs
    • ¼ cup milk *I use 1 %
    • 1 cup white sugar
    • 1 ½ cups all-purpose flour
    • ¼ cup unsweetened cocoa
    • ⅛ tsp salt
    • ¾ tsp baking powder
    • ¾ tsp baking soda
    • ½ tsp cinnamon

    Optional

    • ⅔ cup chopped pecans
    chopped pecans in a small glass bowl

    🔪Instructions

    Prep: Preheat oven to 350 degrees F/176 degrees C and spray a 9X5 loaf pan with non-stick cooking spray.

    eggs, milk, zucchini and margarine in blender

    Add zucchini, margarine, eggs, and milk to blender.

    zucchini blended with margarine, milk and margarine in blender

    Blend until smooth (about 45 seconds to 1 minute)

    dry ingredients in glass bowl with black spatula

    In a large bowl, combine cocoa, flour, sugar, baking powder, baking soda, salt, and cinnamon.

    wet ingredients and dry ingredients in bowl

    Add blended wet ingredients to the dry ingredients.

    wet and dry ingredients mixed together in glass bowl with black spatula

    Mix well (until you have a smooth batter)

    pecans added to batter in glass bowl with black spatula

    Add pecans, if using.

    * I highly recommend using pecans in this loaf!

    Chocolate blender zucchini loaf batter in loaf pan

    Pour into a greased loaf pan and bake in a preheated oven for 55-65 minutes (65 minutes was perfect for me)

    *Make sure you bake it as soon as you pour the batter. If you leave it sitting your bread will likely come out dense and gummy.

    Hint: Crack your eggs into a separate bowl before adding them to the blender. It's much easier to fish a piece of eggshell out of a small bowl than dig it out of the blender with a bunch of other ingredients in it!

    2 eggs in a glass bowl, on a counter

    📖Substitutions

    • Margarine - you can use butter instead of margarine
    • Flour - you can use half whole wheat flour and half all-purpose flour
    • Zucchini - you can use fresh or frozen (just measure AFTER you defrost, if using frozen) or you can use chopped (it will be blended anyway)

    📖Variations

    • Zucchini muffins- you can make chocolate zucchini muffins if you wish- just cook them for 20- 30 minutes (you'll need to use a cake tester to ensure they are ready)
    • Dairy free zucchini bread- use vegan margarine (Becel is what I use) and a dairy-free milk
    • More chocolate flavor- add a cup of chocolate chips, but cut the sugar by ¼ cup. You can use milk chocolate or dark chocolate chips
    Chocolate Blender Zucchini Bread with slices missing

    👪 Serving Size

    This easy blender zucchini bread recipe makes 9 servings, cutting the bread 1 inch thick. However, you can double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You will need additional loaf pans.

    🔢WW Points

    I didn't lighten this recipe (it's 13 ww points as is) but you could use a light butter and a sugar substitute (such as monkfruit) to lighten this recipe. Or simply eat it as your weekly treat! I don't recommend using applesauce to replace ALL the margarine, as it tends to make baked goods chewy. I would only replace ½ the margarine with applesauce.

    Piece of chocolate blender zucchini loaf on a white plate with a knife and remainder of loaf in the background

    🥗 Side Dishes

    Zucchini bread makes a great snack, dessert, or even a breakfast dessert! It pairs well with a fruit salad:

    easy fruit salad in white bowl with honey lime dressing being poured over salad

    🍽Equipment

    You will need a blender for this Zucchini blender Bread. You will also need a 9X5 loaf pan, as well as a mixing bowl and a spoon. You can use a box grater or food processor to shred your zucchini. (affiliate links). I also recommend using a cake tester.

    It's best to use a serrated-edged knife (affiliate link) for cutting bread, once it's completely cooled.

    🌡️Storage

    Store zucchini bread in the fridge in an airtight container. You can store it in the bread pan you baked it in if you have one with a lid (affiliate link).

    Slice the bread as you need it or it will dry out faster. When you are storing this bread, cover the sliced edge with plastic wrap to keep it moist.

    This recipe freezes well for up to 3 months in an airtight container or labeled Ziploc freezer bag. It's best not to cut it until you need to.

    💭Top tip

    If you are using frozen shredded zucchini, it's important to squeeze out excess water from the zucchini after it's defrosted. I squeeze it through a fine mesh sieve.

    🦺Food safety

    • Do not use the same utensils on cooked food, that previously touched raw eggs
    • Wash hands after touching raw eggs
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    Zucchini and chocolate are a match made in heaven! And by blending the zucchini with the other wet ingredients, you create a creamy and delicious batter. So if you are looking for a delicious Zucchini bread, give this one a try!

    And if you like hidden veggie recipes, try my Healthy Red Velvet Pancakes (with Sweet Chocolate Cream Cheese Butter), my Spinach Brownies, and my Dark Chocolate Hummus (with dates)

    Entire loaf of chocolate zucchini loaf with blue patterned oven mitts in the background and pecans strewn about
    Food Meandering Logo

    📋 Chocolate Blender Zucchini Bread Recipe

    Blending the zucchini makes the texture of this Chocolate Blender Zucchini Bread so smooth, moist, rich, and velvety it's like eating a piece of chocolate cake but with the added nutritious bonus of zucchini. And it's the perfect way to hide veggies.
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Canadian, North American
    Keyword: chocolate, loaf, shredded zucchini
    Special Diet: Vegetarian
    Servings: 9 slices
    Calories: 280kcal
    Author: Terri Gilson
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Prevent your screen from going dark

    Equipment

    blender
    loaf pan
    mixing bowl
    box grater
    cake tester
    bread knife

    Ingredients

    • 2 cups shredded or chopped zucchini
    • ½ cup margarine * I use Becel
    • 2 eggs
    • ¼ cup milk * I use 1%
    • 1 cups white sugar
    • 1 ½ cups all-purpose flour
    • ¼ cup unsweetened cocoa
    • ⅛ tsp salt
    • ¾ teaspoon baking powder
    • ¾ tsp baking soda
    • ½ teaspoon cinnamon
    • ⅔ cup chopped pecans

    Instructions

    NOTE: The photos in this recipe card will NOT print unless you set them to print by selecting "recipe image"

    • Prep:Preheat oven to 350 degrees F/176 degrees C and grease a 9X5 loaf pan.
    • Add zucchini, margarine, eggs, milk to blender.
      eggs, milk, zucchini and margarine in blender
    • Blend together for 45-60 seconds.
      zucchini blended with margarine, milk and margarine in blender
    • In a large bowl, combine cocoa, flour, sugar, baking powder, baking soda, salt, and cinnamon.
      dry ingredients in glass bowl with black spatula
    • Add blended wet ingredients to the flour mixture and mix well.
      wet ingredients and dry ingredients in bowl
    • Mix well (until smooth).
      wet and dry ingredients mixed together in glass bowl with black spatula
    • Add pecans.
      pecans added to batter in glass bowl with black spatula
    • Pour batter into greased loaf pan.
      Chocolate blender zucchini loaf batter in loaf pan
    • *Make sure you bake it as soon as you pour the batter. If you leave it sitting your bread will likely come out dense and gummy.
    • Bake in preheated oven for 55-65 minutes or until cake tester comes out clean. (65 minutes was perfect for me)
      Entire loaf of chocolate zucchini loaf with blue patterned oven mitts in the background and pecans strewn about

    Notes

    *Please see post contents for important information, substitutions and tips (highlighted in light green)!
    Nutrition Facts
    📋 Chocolate Blender Zucchini Bread Recipe
    Amount Per Serving (1 slice)
    Calories 280 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 3g19%
    Trans Fat 0.003g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 5g
    Cholesterol 37mg12%
    Sodium 263mg11%
    Potassium 194mg6%
    Carbohydrates 41g14%
    Fiber 2g8%
    Sugar 23g26%
    Protein 5g10%
    Vitamin A 572IU11%
    Vitamin C 5mg6%
    Calcium 44mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition

    Serving: 1slice | Calories: 280kcal (14%) | Carbohydrates: 41g (14%) | Protein: 5g (10%) | Fat: 12g (18%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 37mg (12%) | Sodium: 263mg (11%) | Potassium: 194mg (6%) | Fiber: 2g (8%) | Sugar: 23g (26%) | Vitamin A: 572IU (11%) | Vitamin C: 5mg (6%) | Calcium: 44mg (4%) | Iron: 2mg (11%)
    Did you make this recipe? Please leave a star rating and review below!
    Rate this Recipe

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    I'm Terri, a passionate home cook and baker, an award-winning recipe developer, and a busy working mom who is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks, and tips with you, but also my secrets to successful weight maintenance.

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