Chocolate Zucchini Bread Recipe

Introduction

This Chocolate Zucchini Bread is a moist, rich twist on a classic favorite. Packed with shredded zucchini and chocolate chips, it’s a perfect way to enjoy a sneaky vegetable treat in a delicious dessert-like bread.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup brown sugar (packed)
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini (packed)
• 3/4 cup semisweet chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. Step 3: In a large bowl, whisk the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth and creamy.
4. Step 4: Add the dry ingredients to the wet ingredients and stir gently until just combined. Then fold in the shredded zucchini and chocolate chips.
5. Step 5: Grease a 9×5-inch loaf pan with cooking spray or butter to prevent sticking.
6. Step 6: Pour the batter into the prepared loaf pan and spread evenly.
7. Step 7: Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Step 8: Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use fresh, finely shredded zucchini for the best texture and moisture.
• For extra flavor, add 1/2 cup chopped nuts like walnuts or pecans.
• Substitute vegetable oil with melted coconut oil for a subtle tropical note.
• If you prefer less sweetness, reduce the granulated sugar to 2 tablespoons.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to 1 week or freeze for up to 3 months. When reheating, warm slices in the microwave for about 15 seconds to enjoy a soft and cozy treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Yes, but be sure to thaw and squeeze out excess moisture to avoid a soggy bread.

Is this bread gluten-free?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a 1-to-1 gluten-free flour blend.

Chocolate Zucchini Bread Recipe

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★★★★★

4.9 from 127 reviews

Deliciously moist chocolate zucchini bread that combines the rich flavor of cocoa and chocolate chips with the subtle moisture from shredded zucchini, perfect for a sweet treat or snack.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (approximately 10-12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 brown sugar (packed)
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini (packed)

Add-ins

• 3/4 cup semisweet chocolate chips

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the bread evenly.
2. Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
3. Whisk wet ingredients: In a large bowl, beat the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and homogeneous.
4. Combine mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing. Then fold in the shredded zucchini and semisweet chocolate chips carefully.
5. Prepare baking pan: Grease a 9×5-inch loaf pan with cooking spray to prevent sticking and ensure easy removal of the bread after baking.
6. Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.

Notes

• Ensure the zucchini is well packed when measuring to get the right moisture content.
• Do not overmix the batter after adding the dry ingredients to keep the bread tender.
• Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
• You can substitute vegetable oil with melted coconut oil or olive oil for a different flavor.
• Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Chocolate zucchini bread, chocolate loaf, zucchini dessert, chocolate quick bread, moist chocolate bread