5 Ingredient Chocolate Zucchini Bread
5 ingredient chocolate zucchini bread is the easiest recipe for this tasty quick bread. Only one bowl and a short prep stands between you and this decadent treat!
It’s that time of year where zucchini and summer squash run rampant in our garden.
We have so much of it that it’s hard to use as fast it grows.
So we turn all that fresh zucchini into casseroles, muffins, and of course zucchini bread.
This chocolate zucchini bread is like none other.
Not only is it decadent and chocolate, but it needs only 5 ingredients so you can put it together in a snap.
What does chocolate zucchini bread taste like?
Chocolate zucchini bread is sweet and chocolatey without being too sweet.
The zucchini doesn’t make it taste like vegetables but keeps it nice and moist.
Ingredients
To make this you’ll need:
- Devils Food Cake Mix– Use your favorite brand
- Canola oil– You can substitute another mild, light oil in this if you prefer.
- Milk– I recommend whole milk.
- Eggs
- Zucchini– Shredded
How to Make
To make this, add all of the ingredients except the zucchini to a large mixing bowl and mix it together using a hand mixer.
Once it is evenly combined, fold the shredded zucchini into the bowl using a spatula.
Then grease a 9×5″ metal loaf pan with butter, making sure to thoroughly grease each side.
Pour the batter into the prepared pan and gently bang the filled pan on a flat counter a few times to release any trapped air bubbles.
Bake the bread for 350 degrees for 60 minutes.
After 60 minutes, turn the oven off, but let the zucchini bread continue to sit in the warm over for another 30 minutes.
After that, remove the pan from the oven and gently run a butter knife around the edges of the pan to release the zucchini bread.
Leave the loaf in the pan until it is cooled completely.
Once it cools, turn the loaf out onto a clean cutting board.
Slice, serve, and enjoy!
How to Shred Zucchini for Bread or Cake
To shred zucchini, slice the ends off first.
If the zucchini is larger, scoop out the seeds.
But if it’s smaller you can skip this.
Then shred it by rubbing it on a box grater or pulsing in a food processor.
How long will zucchini bread last in the fridge?
If you wrap the chocolate zucchini bread in plastic wrap and place it in an air tight container, it will last in the fridge for up to a week.
Can I freeze chocolate zucchini bread?
Yes!
To freeze, let it cool completely.
Then wrap it foil and place it in a freezer safe bag.
Freeze for up to 3 months.
Tips and Tricks
- You can use frozen zucchini, but you will need to thaw it first and press it between a layer of paper towels to remove excess moisture.
- If batter’s too thick, you can add up to 3 tbsp of extra milk to make up for the lost moisture.
- You can add mix in’s to this. We’ve added Reese’s Pieces and have also added chopped peanut butter cups. Regular chocolate chips or peanut butter chocolate chips are also a delicious extra touch. Either sprinkle on top or fold into the batter.
Other Zucchini Bread Recipes
This 5 ingredient chocolate zucchini bread is one of my favorite ways to use up all the squash in our garden. Make it and enjoy!
Looking for other zucchini bread or muffin recipes? Try these:
If you’ve tried this 5 INGREDIENT CHOCOLATE ZUCCHINI BREAD, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
5 Ingredient Chocolate Zucchini Bread
Ingredients
- 1 box devils food cake mix
- 1/2 cup canola oil
- 1/4 cup milk
- 3 eggs
- 2 cups shredded zucchini about 2 medium zucchini
Instructions
- Add all of the ingredients EXCEPT the zucchini to a large mixing bowl. Using a hand mixer, whip together until evenly combined.
- Add the shredded zucchini to the bowl, and fold in using a spatula.
- Butter a 9x5" metal loaf pan well, on all sides and in the corners/cracks.
- Pour the batter into the prepared pan. Pat the pan down a couple times on a flat countertop to release any trapped air bubbles.
- Bake the zucchini bread at 350° for 60 minutes. When done, turn off the oven and let the cake continue sitting in the warm over for another 30 minutes.
- Carefully remove the hot pan from the oven. Gently run a butter knife around the edges of the pan to 'release' the zucchini bread.
- Leave the loaf in the pan, and let it sit until cooled completely.
- Once cooled, turn the loaf out onto a clean cutting board.
- Slice, serve, & enjoy!
Notes
- You can use frozen zucchini, but you will need to thaw it first and press it between a layer of paper towels to remove excess moisture.
- If batter's too thick, you can add up to 3 tbsp of extra milk to make up for the lost moisture.
- You can add mix in's to this. We've added Reese's Pieces and have also added chopped peanut butter cups. Regular chocolate chips or peanut butter chocolate chips are also a delicious extra touch. Either sprinkle on top or fold into the batter.
Nutrition
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