Chocolate Zucchini Bread Recipe

Introduction

This Chocolate Zucchini Bread is a delicious way to sneak some veggies into your dessert. Moist and rich, it combines the deep flavor of cocoa with the subtle freshness of shredded zucchini for a treat that everyone will love.

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)

Instructions

1. Step 1: Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
3. Step 3: In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. A few small brown sugar clumps are fine.
4. Step 4: Gently stir the dry ingredients into the wet ingredients, being careful not to overmix. Fold in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
5. Step 5: Pour the batter into the prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top. Bake for 50-60 minutes, or until a toothpick inserted near the center comes out mostly clean, allowing for some melted chocolate.
6. Step 6: Remove the pan from the oven and place it on a wire rack. Let cool in the pan for 15 minutes. Run a knife around the edges and carefully remove the bread. Let it cool on the rack until slightly warm before slicing.

Tips & Variations

• If you use coconut oil, make sure it is melted and slightly cooled before mixing to avoid cooking the eggs.
• For extra texture, add chopped nuts like walnuts or pecans.
• Try sprinkling coarse sugar on top before baking for a subtle crunch.

Storage

Store the bread wrapped in plastic wrap at room temperature for up to 4 days. It also freezes well; cool completely, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 1 month. Thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, you can use regular unsweetened cocoa powder. The flavor may be slightly different but still delicious.

Do I need to peel the zucchini before shredding?

No need to peel the zucchini. The skin adds color and nutrients, and it softens during baking.

Chocolate Zucchini Bread Recipe

Print Recipe

★★★★★

4.6 from 105 reviews

This moist and rich Chocolate Zucchini Bread combines the subtle sweetness of zucchini with deep cocoa flavor and melty chocolate chips. Perfect for a snack or dessert, this quick bread is easy to prepare and baked to perfection in a loaf pan. The use of shredded zucchini adds moisture and nutrition without overpowering the chocolatey taste.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 65-75 minutes
• Yield: 1 loaf (approximately 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Add-ins

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

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside to ensure easy removal of the bread after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process or unsweetened cocoa powder, baking soda, and sea salt. This evenly distributes the leavening agent and cocoa powder in the dry mixture.
3. Combine Wet Ingredients: In a large bowl, add the eggs, melted and slightly cooled unsalted butter, vegetable oil or coconut oil, vanilla extract, and packed light brown sugar. Stir until the mixture is smooth, noting that small brown sugar clumps are normal and okay.
4. Incorporate Dry into Wet: Carefully stir the dry ingredients into the wet ingredients. Avoid overmixing to keep the bread tender. Then fold in the shredded zucchini gently until just combined. Stir in 3/4 cup of the semisweet chocolate chips into the batter.
5. Prepare for Baking: Pour the batter evenly into the prepared loaf pan. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top for an attractive finishing touch and extra chocolate flavor.
6. Bake: Bake the bread in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. Some melted chocolate on the toothpick is expected, but there should not be wet batter.
7. Cool and Serve: Remove the loaf pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges to loosen, then carefully remove the bread from the pan and allow it to cool on the rack until slightly warm. Slice and serve.

Notes

• If using coconut oil, be sure it is melted and slightly cooled before incorporating.
• This bread keeps well at room temperature for up to 4 days when wrapped tightly in plastic wrap.
• For longer storage, cool the bread completely, then wrap in plastic wrap and aluminum foil before freezing. It can be frozen for up to 1 month.
• Make sure not to overmix the batter to maintain a tender crumb.

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