Chocolate Zucchini Bread
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa or unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs
at room temperature
- 1/4 cup unsalted butter
melted and slightly cooled
- 1/4 cup canola
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
- 1 cup semisweet chocolate chips
divided
Directions
- 1
Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- 2
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- 3
In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
- 4
Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
- 5
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
- 6
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
- 7
Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Chocolate Zucchini Bread
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About this Recipe
Craving a treat that feels indulgent but secretly packs in some veggies? This easy chocolate zucchini bread is your answer, delivering a moist, chocolatey flavor reminiscent of your favorite chocolate cake.
The magic of this chocolate zucchini bread lies in the shredded zucchini, which provides incredible moisture without altering the rich cocoa taste. Combined with a thoughtful blend of melted butter and oil, it ensures a remarkably tender crumb that stays fresh longer, setting it apart from drier, less satisfying quick breads.
Prepare for a truly decadent chocolate experience where the zucchini subtly enhances the texture, making each slice wonderfully moist and tender. You'll find generous pockets of melted semisweet chocolate chips throughout, adding bursts of sweetness to the deep, rich cocoa base. This bread is incredibly comforting and satisfying, making it perfect for an afternoon pick-me-up or a simple, delightful dessert.
Easily customize this chocolate zucchini bread to suit your preferences. For an even more intense chocolate flavor, you could mix in some dark chocolate chips alongside the semisweet. If you're looking for added texture, consider stirring in a handful of chopped nuts like walnuts or pecans with the chocolate chips. The recipe also allows for flexibility with your oil choice, welcoming canola, vegetable, or melted coconut oil.
This chocolate zucchini bread makes an excellent addition to breakfast or brunch, a comforting snack with a cup of coffee or tea, or a simple yet satisfying dessert. Serve it plain, or with a light dusting of powdered sugar for an elegant touch.