Celebrating National Zucchini Bread Day with Extra Chocolate Zucchini Bread

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Extra Chocolate Zucchini Bread

Yield: 1 large loaf (9in x 5in) or 2 small loaves (5.75in x 3in) or 12 regular-sized muffins


  • 1 cup flour (125 grams)
  • 1/2 cup unsweetened cocoa powder (60 grams)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup brown sugar (103 grams)
  • 1/2 stick Challenge butter, melted
  • 1/4 cup applesauce (62 grams)
  • 2 teaspoons vanilla extract
  • 1 cup shredded zucchini (about 1 medium-large zucchini, 150 grams)
  • 1/2 cup chocolate chips
  1. Preheat oven to 325 degrees Fahrenheit; prepare loaf pan with non-stick spray
  2. Combine flour, unsweetened cocoa powder, baking soda, baking powder, and salt in medium-seized bowl; set aside
  3. Combine eggs, brown sugar, butter, applesauce, and vanilla extract in large bowl; fold in shredded zucchini
  4. Pour dry ingredients into bowl of wet ingredients; stir until just combined
  5. Fold in the chocolate chips
  6. Pour batter into prepared loaf pan
  7. Bake for about 45 minutes for large loaf pan (Or about 35 minutes for small loaf pan; or about 15 minutes for muffins)
  8. Store leftovers in airtight container for up to 5 days

Recipe courtesy of Kylee Wierks of Kylee's Kitchen