Chocolate Wave Zucchini Bread

Chocolate Wave Zucchini Bread

162 Reviews 18 Pics
Lisa Perry
Recipe by  Lisa Perry

“This bread is moist and chocolaty, with a neat layered look.”

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Adjust Servings

Original recipe yields 1 loaf



  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
  2. In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.
  3. Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
  4. Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.

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Reviews (162)

Rate This Recipe


A new favorite!! So moist. The chocolate layer is very rich and chocolatey and the zucchini layer is nice and spicy. I love how moist it is without tasting like oil, like some zucchini breads do. I forgot to swirl it but the 2 layers looks pretty too. This is going into the family favorite folder right now! Oh, for 1 tsp pumpkin pie spice use: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice and 1/8 tsp nutmeg.



This is a very good bread with an interesting look. We are trying to cut down on fat, so I used the equivalent amount of applesauce in place of the shortening and it turned out beautifully. I didn't feel as guilty about the chocolate chips then! I love the layered look. I also sifted the cocoa powder in to the batter to avoid clumps. This will be a repeat recipe in our house. Love this recipe and have shared it with family and friends. Thank you!!



This zucchini bread recipe is yummy and a keeper. Although, next time i think i will use 2T. cocoa powder instead of 3T. because it is very chocolatey with the addition of chocolate chips. I made one loaf of this recipe last night in addition to two loaves of my own recipe. Everyone absolutely loved every last bit of them. For a variation, try adding 1/2 c. shredded coconut plus 1/4 to 1/2 tsp. almond extract to the batter and you will be in for a delicious suprise. I do this with my other recipes sometimes.

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Amount Per Serving (12 total)

  • Calories
  • 263 cal
  • 13%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 40.4 g
  • 13%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 227 mg
  • 9%

Based on a 2,000 calorie diet



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Chocolate Zucchini Bread I


next recipe:

Chocolate Chip Zucchini Bread