When life gives you zucchini, don’t hesitate for a second, it’s a sign that you should make zucchini bread. And not just any zucchini bread, but chocolate pudding zucchini bread. You’re just one bowl and one bread pan away from a seriously delicious dessert or breakfast treat.
This week, I’ve been thinking about past recipes. I blame it on the fact that Faith, Hope, Love, & Luck will be celebrating its six-year blogiversary. Y’all, I’m honestly shocked that I’ve managed to keep this blogging lifestyle up for so long; it’s not always the easiest. However, I will admit, that I also find the thought of not blogging almost impossible as well. It’s become such an important part of my life.
Anyway, while looking back at past recipes, I noticed that there are some ingredients I just don’t cook with very often. One of those ingredients is zucchini, possibly because it’s a vegetable I don’t care for all that much. I’ve used it to make this Chocolate Zucchini Bread Pumpkin Seed Cake and these Quick No-Cook Asian Zucchini Noodles. So, I decided it was about time to throw one more zucchini recipe into the mix.
Say hello to this one bowl, one pan, quick, and super easy chocolate zucchini bread recipe, which uses a box of chocolate pudding mix to give it a lovely chocolate flavor. Y’all, seriously, it doesn’t get much easier than this. Before you know it, you’ll be eating moist, chocolatey bread for breakfast or dessert. And, as an added bonus, you’ll get to use that zucchini that’s been collecting dust on your counter for the past week or two.
Ingredients:
- 2 Cups All-Purpose Flour
- 3/4 Cup Granulated Sugar
- 1 (3.7-oz.) Box Chocolate Pudding Mix
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 3/4 Cup Whole Milk
- 1/2 Cup Canola Oil
- 2 Eggs
- 1 Tablespoon Vanilla
- 1 Tablespoon Balsamic Vinegar
- 1 1/2 Cups Zucchini, Shredded
- Powdered Sugar (Optional)
Directions:
- Preheat oven to 325 degrees.
- In a large mixing bowl, stir together the flour, sugar, pudding mix, baking soda, baking powder, and salt.
- Add the milk, canola oil, eggs, vanilla, and balsamic vinegar to the dry ingredients. Stir until incorporated.
- Fold the shredded zucchini into the batter.
- Pour the batter into a large bread pan coated with cooking spray.
- Bake for 50 to 65 minutes, or until a knife comes out clean.
- Allow the bread to rest for 10 minutes before removing it from the pan to continue cooling on a baking rack.
- When ready to serve, slice and lightly dust with powdered sugar if desired.
Suggestions:
- A small to mid-sized zucchini should produce enough shredded zucchini for this recipe.
- The baking time may vary depending on the temperature of your oven, the size of your bread pan, and the amount of moisture in your particular zucchini.
- When this bread is done, it will be dry on top, cracked, and starting to pull away from the sides of the bread pan.
Improvements:
- Add chocolate chips to the zucchini bread batter.
- Try using different pudding mix varieties.
- Add finely chopped pecans or walnuts to the zucchini bread batter.
Ingredients:
- 2 Cups All-Purpose Flour
- 3/4 Cup Granulated Sugar
- 1 (3.7-oz.) Box Chocolate Pudding Mix
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 3/4 Cup Whole Milk
- 1/2 Cup Canola Oil
- 2 Eggs
- 1 Tablespoon Vanilla
- 1 Tablespoon Balsamic Vinegar
- 1 1/2 Cups Zucchini, Shredded
- Powdered Sugar (Optional)
Directions:
- Preheat oven to 325 degrees.
- In a large mixing bowl, stir together the flour, sugar, pudding mix, baking soda, baking powder, and salt.
- Add the milk, canola oil, eggs, vanilla, and balsamic vinegar to the dry ingredients. Stir until incorporated.
- Fold the shredded zucchini into the batter.
- Pour the batter into a large bread pan coated with cooking spray.
- Bake for 50 to 65 minutes, or until a knife comes out clean.
- Allow the bread to rest for 10 minutes before removing it from the pan to continue cooling on a baking rack.
- When ready to serve, slice and lightly dust with powdered sugar if desired.
PIN THIS RECIPE
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Chocolate Zucchini Bread Pumpkin Seed Cake
