German Chocolate Zucchini Bread

Are you sick of zucchini?

Do you have too many? Is your garden mass producing? Are you pawning them off on your friends and neighbors? Are you bringing them to work just to get rid of them?

You need to use them up right? You can’t let them go to waste. You need an idea? You need to find a delicious way to use up all that green goodness. Well I have the solution.

German Chocolate Zucchini a Bread. Yes, you read that right.

It’s like German Chocolate Cake and Zucchini bread had a most moist and perfect loaf of scrumptiousness.

I really need to let you know how incredibly moist this bread was. I have a hard time calling it a bread, it’s really more cake like, and it makes 2 loaves! 2 loaves! One to eat and one to share, or you can just hoard them both for yourself. Trust me, you will want too!

If you don’t want to make tie in a loaf pan, you can make this in a 9×13 or a bundt pan. Very versatile!

It’s my new favorite way to use zucchini! Make it!

You can also try my Chocolate Zucchini Cake. Equally delicious!

German Chocolate Zucchini Bread
adapted from a recipe at The Better Baker
Printable recipe
Makes 2 loaves
4 eggs
2-1/2 cups sugar
1 cup oil or applesauce
2 teaspoons vanilla
2 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1/2 cup baking 4-serving size cocoa
1 small box instant chocolate pudding
3 cups grated zucchini, peeled or unpeeled
1 cup shredded coconut
1 cup chopped nuts (optional)

Preheat oven to 350. Lightly grease and flour 2 loaf pans (I use Baker’s Joy). This recipe can also be make using use a 9″ X 13″ or a large Bundt pan.

In a large bowl beat eggs, sugar and oil with an electric mixer. Add in the vanilla and mix to combine. Add all the ingredients into another bowl and combine (a whisk works well). Add dry ingredients to wet ingredients, a little at a time, until well blended.

Stir in zucchini, nuts and coconut. If you’d like you can save a little of the nuts/coconut and sprinkle them over the top before baking.

Pour into prepared pans. Bake 30 – 50 minutes, depending on which pan you’re using. Just check with a toothpick stuck in the middle – if it comes out clean, remove bread from oven, but be careful not to over bake. I used 2 loaf pans and it took 55 minutes to test done. Let stand in pans for 5 – 10 minutes; remove from pans to wire racks until room temperature.