Chocolate Wave Zucchini Bread

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

5 from 1 vote

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 16 servings

Course: Bread

Cuisine: American

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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.

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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.

Video

Recipe Notes:

slightly adapted from allrecipes.com

*I will often keep the chocolate half at just less than half the batter so that the bread turns out with more of a “wave” effect.

Nutrition information provided as an estimate only. Various brands and products can change the counts.

Nutrition Information

Serving: 1serving, Calories: 202kcal (10%), Carbohydrates: 30g (10%), Protein: 3g (6%), Fat: 8g (12%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 2g, Cholesterol: 33mg (11%), Sodium: 162mg (7%), Fiber: 1g (4%), Sugar: 19g (21%)

Keywords: zucchini, zucchini bread