Chocolate Blender Zucchini Bread

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.

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). It is also the inspiration behind my Zucchini Biscotti!

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.

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

You will need the following ingredients for this recipe:

• 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

🔪Instructions

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

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!

📖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

👪 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 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.

🥗 Side Dishes

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

🦺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)

🍞More Quick Breads