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Chocolate Zucchini Bread Recipe

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4.3 from 35 reviews

This moist and delicious Chocolate Zucchini Bread combines rich cocoa flavor with the subtle sweetness and moisture of shredded zucchini. Enhanced with semisweet chocolate chips both inside and on top, this quick bread is perfect for a cozy snack or dessert, offering a perfect balance of chocolatey indulgence and vegetable goodness.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup Dutch process cocoa or unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt

Wet Ingredients

  • 2 large eggs, at room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/4 cup canola oil (or vegetable oil or melted coconut oil)
  • 3/4 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups packed shredded zucchini

Chocolate Chips

  • 1 cup semisweet chocolate chips, divided (3/4 cup for batter, 1/4 cup for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set it aside to prepare the batter.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and sea salt. Set this dry ingredient mixture aside for later incorporation.
  3. Combine Wet Ingredients: In a large bowl, whisk together the eggs, melted butter, oil, vanilla extract, and light brown sugar until smooth. Small brown sugar clumps may remain, which is normal and fine.
  4. Combine Wet and Dry: Gradually stir the dry ingredients into the wet ingredients, mixing gently to avoid overmixing. Overmixing could lead to a dense bread.
  5. Add Zucchini and Chocolate Chips: Stir in the shredded zucchini just until combined, then fold in 3/4 cup of semisweet chocolate chips evenly throughout the batter.
  6. Transfer to Pan and Add Topping: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top for a decorative and flavorful finish.
  7. Bake: Bake the bread in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean, though some melted chocolate chips on the toothpick are expected and acceptable.
  8. Cool and Remove from Pan: Remove the pan from the oven and place it on a wire rack. Allow the bread to cool in the pan for 15 minutes. Then, run a knife around the edges to loosen the bread and carefully remove it from the pan. Let the bread cool further on the wire rack until slightly warm.
  9. Slice and Serve: Slice the bread into desired portions and serve warm or at room temperature. Enjoy the rich chocolatey flavor combined with moist shredded zucchini!

Notes

  • If using coconut oil, ensure it is melted and slightly cooled before mixing.
  • The bread can be stored wrapped in plastic wrap on the counter for up to 4 days.
  • This bread freezes well: cool completely, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 1 month.
  • To serve after freezing, defrost completely before slicing.

Find it online: https://deliciousyum.com/chocolate-zucchini-bread-recipe/