Description
Indulge in our Chocolate Zucchini Bread Recipe and discover how to bake a moist and decadent treat that combines the goodness of zucchini with rich chocolate flavors. Perfect for any occasion!
Ingredients
Scale
- 1 cup (240 ml) all-purpose flour
- 1/2 cup (120 ml) Dutch process cocoa or unsweetened cocoa
- 1 teaspoon (5 ml) baking soda
- 1/2 teaspoon (3 ml) sea salt
- 2 large eggs, at room temperature
- 1/4 cup (60 ml) unsalted butter, melted and slightly cooled
- 1/4 cup (60 ml) vegetable oil or melted coconut oil
- 3/4 cup (180 ml) packed light brown sugar
- 1 teaspoon (5 ml) pure vanilla extract
- 1 1/2 cups (360 ml) packed shredded zucchini
- 1 cup (240 ml) dark chocolate chips, divided
Instructions
- Start by setting your oven to 350°F and coating a 9-by-5-inch loaf pan with nonstick spray; put it aside.
- In a medium-sized bowl, combine the flour, cocoa powder, baking soda, and sea salt using a whisk, then set this mixture aside.
- In a larger bowl, mix together the eggs, melted butter, oil, vanilla extract, and brown sugar until the consistency is smooth; it’s okay if there are a few small brown sugar lumps.
- Gently incorporate the dry mixture into the wet mixture, being careful not to over-stir. Add the shredded zucchini and mix until just combined, then fold in ¾ cup of the chocolate chips.
- Transfer the batter into the loaf pan you prepared earlier. Scatter the remaining ¼ cup of chocolate chips over the top of the batter.
- Place the pan in the oven and bake for about 50-60 minutes, or until a toothpick inserted into the middle comes out mostly clean, save for some melted chocolate.
- Take the pan out of the oven and place it on a wire rack to cool for 15 minutes. Use a knife to loosen the edges before gently removing the bread from the pan.
- Allow the bread to cool on the wire rack until it’s warm to the touch, then slice and enjoy.
- Note: If opting for coconut oil, ensure it’s melted and slightly cooled. The bread can be kept at room temperature wrapped in plastic wrap for up to four days or frozen for up to a month. To freeze, ensure the bread is completely cool, then wrap in plastic wrap followed by aluminum foil. Thaw before slicing.
Notes
- Make sure to remove excess moisture from shredded zucchini before adding to batter to avoid a soggy loaf.
- For a more intense chocolate flavor, swap regular cocoa powder for Dutch process cocoa powder.
- Enhance presentation by dusting powdered sugar on top of the bread before serving.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: Unknown
- Fat: Unknown
- Protein: Unknown
Keywords: zucchini bread, chocolate chips, easy recipe, moist texture, baking instructions, cocoa powder
