Description
Indulge in our delicious Chocolate Zucchini Bread recipe that combines rich cocoa with fresh zucchini for a moist and flavorful treat. Learn how to bake it today!
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
- 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
- Set your oven to reach 350°F. Coat a 9×5-inch loaf pan with nonstick spray and place it aside.
- In a medium-sized bowl, combine the flour, cocoa, baking soda, and salt using a whisk. Put it aside.
- In a larger bowl, combine the eggs, melted butter, oil, vanilla, and brown sugar. Mix until the blend is smooth, leaving some tiny brown sugar lumps if necessary.
- Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Add the shredded zucchini and stir until just incorporated. Then fold in ¾ cup of chocolate chips.
- Transfer the batter into the greased loaf pan. Scatter the remaining ¼ cup of chocolate chips on top. Bake for 50-60 minutes. Check doneness with a toothpick; it should come out mostly clean, though melted chocolate is acceptable. Avoid excessive wet batter on the toothpick.
- Take the pan out of the oven and place it on a wire rack to cool. Allow the bread to cool in the pan for about 15 minutes. Use a knife to loosen the edges before gently removing the bread from the pan. Let it cool on the wire rack until slightly warm. Slice and serve.
- Note: If using coconut oil, ensure it’s melted and slightly cooled. Store the bread at room temperature, wrapped in plastic, for up to 4 days. It can also be frozen. For freezing, let the bread cool completely, then wrap in plastic and foil. Freeze for up to 1 month. Thaw before slicing.
Notes
- Make sure to drain the shredded zucchini thoroughly to avoid excess moisture in the bread.
- Feel free to substitute coconut oil for vegetable oil, ensuring it’s melted and slightly cooled before adding to the wet ingredients.
- Enhance the chocolate flavor by using dark chocolate chips in the batter and sprinkling on top of the bread.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Fat: 20g
- Protein: 6g
Keywords: zucchini bread, chocolate chips, loaf pan, baking soda, shredded zucchini, semisweet chocolate chips
