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.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
- 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.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
- Divide the batter in half*. Add the cocoa powder to one half and stir to combine. Stir in the chocolate chips.3 tablespoons unsweetened cocoa powder, 1/3 cup mini semi-sweet 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.
Janell says
Just made this again today—it will always be one of my favorite zucchini bread recipes!!!
Barbara @ Barbara Bakes says
What a fun idea! So pretty.
Jen says
Hi, I know this is a really old post, but I'm hoping for some help here. I made this recipe last night, and it didn't make the "wave" pattern. I poured it down the middle hoping that was how you got it to do that, but it all just puffed back out when it cooked, so I pretty much just have a chocolate layer on top.
kamailesfood says
Recipe Rewind is a great idea! This zucchini bread looks fabulous. I love the swirls.
Rosie says
Oh my goodness this looks so good!! I haven’t as yet made zucchini bread but viewing yours it makes me want to rush into my kitchen and get my mixer out!!
Rosie x
Bellini Valli says
This takes the humble zucchini bread to a whole other level…it is always good!!!!!!!!!!
glamah16 says
That looks marvelous.
Sharon says
I love zucchini but prefer it in dessert 🙂 I also have a lot of standbys that I posted when I first started blogging and the pictures are embarrassing to say the least. Great idea to do a re-post.
Patricia Scarpin says
Deb, I think you’ve got a point here!
I’m glad you reposted this, since it looks delicious – it would be a wonderful way for me to try zucchini bread for the first time!