A change up from regular zucchini bread, this Chocolate Wave Zucchini Bread combines original zucchini bread with a swirl of chocolate zucchini bread down the center.
As much as I love a traditional zucchini bread, sometimes it’s fun to switch things up! And this Chocolate Wave Zucchini Bread is a great way to do that.
When zucchini season rolls around, the first thing that I think of making is this bread. I’ve been making it for years now, and it still remains a favorite. It’s one that disappears from our kitchen very fast!
If you love zucchini bread, this Chocolate Wave Zucchini Bread is a great way to change things up! It’s super moist, and the contrast of the chocolate and the regular zucchini bread is perfect. There’s a reason it’s been a favorite for so long!
Ingredients
- Butter: I like to use unsalted butter.
- Sugar: You will need regular granulated sugar.
- Eggs: For best results, make sure your eggs are at room temperature.
- Zucchini: If you are using smaller zucchini, you don’t need to worry about draining the zucchini. But if you are using a larger zucchini, they tend to hold more water, so you’ll want to place the shredded zucchini in a strainer for a bit to get rid of any excess water.
- Vanilla: This is for flavor.
- Flour: I have only tested this recipe using all-purpose flour.
- Baking Soda and Baking Powder: You need both baking soda and baking powder to give the bread it’s rise and texture.
- Pumpkin Pie Spice: I know this is more of a fall spice mix, but it works perfectly in this bread. You could also just use cinnamon.
- Salt: The salt is important to balance the flavors.
- Walnuts: If you are not a fan of nuts, feel free to leave these out. Or you can sub in pecans or another nut of your choice.
- Cocoa Powder: This is what you need to make the chocolate layer of the zucchini bread.
- Chocolate Chips: I like to use mini chocolate chips so that they disperse evenly. But you could use regular sized chocolate chips, if desired.
Chocolate Wave Zucchini Bread Video
If you want to see how to make this zucchini bread recipe, watch the video above. Or you can also watch it in the recipe card below.
Tips and Tricks
When I first started making this recipe, I would do half of the regular batter and half chocolate. But now I do a little less than half for the chocolate, and it works out a little better to give you more of a “wave” effect.
There’s no need to peel the zucchini. Just shred the whole thing!
If you are using a larger zucchini, you’ll want to remove the seeds. If you are using a small zucchini, the seeds are very tender and small so there is no need to remove them.
Using parchment paper in the baking pan makes it easier to remove the bread once it is baked and cooled.
More Zucchini Recipes
Zucchini Cobbler Bars
Zucchini Cake with Cream Cheese Frosting
Chocolate Zucchini Muffins
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Chocolate Wave Zucchini Bread
Ingredients
- 1/3 cup unsalted butter
- 1 1/3 cups granulated sugar
- 2 eggs
- 1 1/2 cups grated zucchini
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/3 cup walnuts chopped
- 3 tablespoons unsweetened cocoa powder
- 1/3 cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ºF. Grease a 9×5-inch loaf pan, or line with parchment and then grease.
- In a large bowl, cream together the butter and the sugar. Add the eggs and mix until combined. Add the grated zucchini, water and vanilla; mix to combine.
- In another bowl, whisk together the flour, baking soda, pumpkin pie spice, salt and baking powder. Add the dry ingredients to the wet ingredients and stir just until combined. Stir in the walnuts.
- Divide the batter in half*. Add the cocoa powder to one half and stir to combine. Stir in the chocolate chips.
- Pour the plain batter into the prepared loaf pan. Pour the chocolate batter down the center of the plain batter.
- Bake until a tester inserted in the center comes out clean, about 60 minutes. Cool for 10 minutes, then remove from the pan. Cool completely before serving.
Sandy says
Now I know what to do w/my zuccihinis! YUM.
noble pig says
Seriously that is the coolest looking breadd…it’s like designer!
Kevin says
Great wave pattern in the zucchini bread!
Paula says
Oh, yummy! I’ll ride this wave! This looks like something from a bakery brochure! I’d love a slice please, warm. And then I’d like to put cream cheese on it. Because, well, I like cream cheese on warm, yummy sweet breads. I feel a happy dance coming on!
jasmine says
I love the contrast between the dark and light.
j
Sharona May says
That Zucchini Bread looks wonderful. I was reading what you wrote and last weekend I posted a recipe for the second time b/c it is one of my favorites. 🙂
Sharona May
eatme_delicious says
Nothing wrong with reposting a recipe you blogged about a while ago that you feel deserves some more attention. I was just thinking about that actually. This loaf looks so moist and tasty.
Gabi says
That’s a great idea to rewind a recipe for your new readers-you know even those of us who are longtime fans enjoy it:)
I’m making this because my zucchini are having babies like crazy!
Steph says
This recipe looks fabulous Deborah! I must try this very soon!
Cookie baker Lynn says
This looks like a great way to use up the zucchini that lurk in the garden. I love the swirly shape you made with the chocolate.
Maria says
Deb this looks so wonderful and your camera sure takes great pics (I am hoping father christmas will bring me a camera like yours this xmas)! I’ve never used zucchini in cakes but will be trying it out soon.
Maria
x
kimberleyblue says
zucchini bread is so wonderful – this recipe sounds perfect. gorgeous photos, too.
PheMom says
I’m glad you decided to post it again! It looks and sounds fantastic! Definitely the best looking zucchini bread I’ve ever seen!
HoneyB says
Now this I am sure to like. I also make a full chocolate zucchini bread with mini chocolate chips. My FIL adores it and asks for it every year when the zucchini is coming out of our ears!
kat says
I’ve yet to make zucchini bread this year, maybe it’s time I did
Melanie says
I have three mammoth zucchinis sitting on my counter waiting to be used and I’m tired of my same old bread recipe. I’ll be making this!! It looks fabulous.
Jeanne Jacobson says
In the recipe the eggs are left out. The directions include the eggs but it really doesn’t tell one how many eggs.
Deborah says
Hi Jeanne – the eggs are listed in the ingredients under the sugar. Hope you get to try it out and love it!