Chocolate Zucchini Bread Recipe
This moist and delicious Chocolate Zucchini Bread combines the subtle sweetness and moisture of shredded zucchini with rich cocoa and semisweet chocolate chips. It’s perfect for a comforting snack or dessert, balancing chocolatey indulgence with a hint of veggie goodness.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Total Time: 65-70 minutes
- Yield: 1 loaf (about 10-12 servings) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 1/2 cups shredded zucchini (packed)
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready to bake the bread evenly.
- Whisk Dry Ingredients: In a medium bowl, sift or whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until thoroughly combined.
- Whisk Wet Ingredients: In a large bowl, whisk together the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and homogenous.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently just until the batter is combined. Avoid overmixing to keep the bread tender.
- Fold in Zucchini and Chocolate Chips: Carefully fold in the shredded zucchini and semisweet chocolate chips to evenly distribute throughout the batter.
- Prepare the Baking Pan: Grease a 9×5-inch loaf pan with cooking spray or a light coating of oil to prevent sticking.
- Bake: Pour the batter into the prepared loaf pan and place it in the preheated oven. Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few moist crumbs attached.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy.
Notes
- Make sure to squeeze excess moisture out of the shredded zucchini if it feels very wet to prevent soggy bread.
- Storing the bread in an airtight container at room temperature keeps it fresh for up to 3 days. It can also be frozen for up to 3 months.
- You can substitute vegetable oil with melted coconut oil or light olive oil for a different flavor profile.
- For a nuttier texture, add 1/2 cup chopped walnuts or pecans along with the chocolate chips.
- Use a toothpick or cake tester to check doneness near the 50-minute mark to avoid overbaking.
Keywords: Chocolate Zucchini Bread, Chocolate Bread, Zucchini Bread, Chocolate Snack, Moist Bread, Chocolate Loaf, Vegetarian Bread
Find it online: https://kitchenbyclara.com/chocolate-zucchini-bread-recipe-2/
