Chocolate Marble Zucchini Bread – give classic zucchini bread an upgrade when you swirl in chocolate batter and mini chocolate chips!
The other day my dad brought me a zucchini from his garden and I knew I wanted to make a zucchini bread with it.
I love the addition of chocolate and chocolate chips so this bread was born.
I made it late at night and didn’t even taste it until the next day, which is rare for me. I never have the willpower to hold off. But, once I decided it was delicious, I cut it up to take pictures.
My new house has a ton of windows, which I thought would be great for picture taking, but I was wrong. So wrong. I can’t get a decent picture anywhere in the house (believe me, I’ve tried every room), so I’ve been taking all my pictures on the back deck (see it here and here).
My sidekick loves to hang out and run around the deck while I’m trying to take pictures but I swear she’s trying to kill herself. I’m constantly saving her from jumping off the side of the deck or climbing into the tomato plant.
I just read an article Jim Gaffigan wrote about toddlers having horrible judgment and having two goals – to find poison and something to destroy – and it’s so true (read the article, it’s funny).
Anyway, all that to say that this bread is really good and I managed to get these pictures in about 3 minutes with 12 interruptions to save Julia’s life.
TOOLS TO HELP YOU MAKE CHOCOLATE MARBLE ZUCCHINI BREAD
- A loaf pan – I have both glass loaf pans and dark non-stick loaf pans. I really don’t prefer one over the other – they both get the same end result!
- A box grater – I have a mini grater and a larger box grater. I like using the larger one for zucchini because it works really quick.
- GOOD cinnamon – so cinnamon isn’t really a tool but buy a good quality ceylon cinnamon. It lasts a long time and makes a big difference in your baked goods. Some of those cheap ones at the grocery store are tempting but they have fillers and just don’t taste good!
DO YOU GRATE THE WHOLE ZUCCHINI FOR ZUCCHINI BREAD?
Yes, you grate the entire zucchini when you’re making zucchini bread. Peel & all! Makes it super easy.
HOW MANY ZUCCHINI DO YOU NEED FOR 1.5 CUPS OF SHREDDED?
This zucchini bread recipe calls for 1.5 cups of shredded zucchini. Depending on the size of your zucchini (sometimes those garden zucchini are HUGE), you’ll likely need 1-2 medium zucchinis to get 1.5 cups of shredded zucchini.
OTHER ZUCCHINI RECIPES YOU MAY LIKE:
Zucchini Boat Turkey Tacos – these tacos are one of my most popular savory recipes. They’re low carb, full of flavor, and a great way to use up some zucchini for Taco Tuesday!
Zucchini Brownies – you would never know these brownies have zucchini in them! You would also probably be surprised to learn that they’re vegan/dairy-free!
Apple Cinnamon Zucchini Muffins – a great way to get a fruit AND a vegetable into a muffin, these Apple Cinnamon Zucchini Muffins are a favorite of ours.
Chocolate Marble Zucchini Bread
Classic zucchini bread gets an upgrade with a swirl of chocolate and chocolate chips.
- 1/3 cup unsweetened applesauce
- 1 1/3 cups white sugar
- 2 eggs
- 1 1/2 cups grated zucchini
- 1/4 cup water
- 1 tsp vanilla extract
- 1 2/3 cups flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 3 tbsp cocoa powder
- 1/3 cup mini chocolate chips
Preheat your oven to 350 degrees.
Grease a 9 x 5 loaf pan and set aside.
In a large bowl, mix together the applesauce and sugar.
Add in the eggs and mix.
Add in the shredded zucchini, water, and vanilla. Stir together.
Add in the flour, baking powder and soda, salt, cinnamon, and nutmeg. Blend together.
Pour half of the batter into your prepared loaf pan.
To the remaining batter, add in the cocoa powder and chocolate chips and stir to fully incorporate.
Pour the chocolate batter on top of the plain batter.
Insert a butter knife and gently swirl to make a marbled pattern. Don't overmix or you'll end up with all chocolate bread.
Bake for approximately 1 hour or until a toothpick inserted in the center comes out clean.
I first shared this recipe on Juggling Act Mama on August 25, 2015.