Chocolate Zucchini Bread Recipe
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.
- 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
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
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the bread evenly.
- Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
- 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.
- 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.
- 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.
- 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
Find it online: https://thefoodrecipe.com/chocolate-zucchini-bread-recipe/
