Description
Indulge in the perfect balance of rich chocolate and moist zucchini with our quick and easy Chocolate Zucchini Bread recipe. Learn how to bake it today!
Ingredients
Scale
- 1 3/4 cups all-purpose flour (210g)
- 1/3 cup cornstarch (40g)
- 1/2 tsp (3 ml) baking soda
- 1 1/2 tsp (8 ml) baking powder
- 1/4 tsp (1 ml) salt
- 1/2 cup (120 ml) unsweetened cocoa powder (use Dutch-processed cocoa powder for a deep color to your zucchini bread like mine)
- 1 1/2 tsps instant coffee powder
- 3/4 cup (180 ml) soft light brown sugar
- 1/2 cup (120 ml) unflavored vegetable oil (I use canola oil)
- 2 tsps vanilla extract/essence
- 2 large eggs (room temperature)
- 1/4 cup (60 ml) whole milk (room temperature)
- 1 1/2 cups (360 ml) shredded zucchini (about 2 small zucchini (make sure to measure it once grated))
- 1 cup (240 ml) semi-sweet chocolate chips
Instructions
- Set your oven to 180°C (350°F) for conventional baking. If using a fan-assisted convection oven, see note 1. Prepare an 8.5×4.5 inch loaf pan by greasing it lightly before lining with parchment paper to help it stick.
- Grate the zucchini with the skin on and put it aside for later use.
- In a bowl, sift together the flour, cornstarch, baking soda, baking powder, salt, cocoa powder, and instant coffee powder. Whisk these dry ingredients until they are thoroughly mixed. Set this bowl aside.
- In a separate large bowl, blend the light brown sugar, vegetable oil, vanilla, eggs, and milk. Whisk these wet ingredients until the mixture is smooth and uniform.
- Gently fold the dry ingredients into the wet mixture using a spatula, making sure to combine them just until mixed.
- Incorporate the grated zucchini and most of the chocolate chips, keeping aside 3 tablespoons for topping. Use a spatula to fold everything together carefully, avoiding overmixing.
- Transfer the batter into the prepared loaf pan. Scatter the reserved 3 tablespoons of chocolate chips over the top.
- Bake for about 70 minutes, or until a skewer or thin knife inserted into the center emerges clean or with a few moist crumbs. If your pan is bigger, the bread might bake quicker, so check at 60 minutes. If the top seems to be darkening too much, cover it with foil for the rest of the baking time, though this is rarely necessary as oven performance can vary.
- Let the bread cool in the pan for 20 minutes. Then, using the parchment paper, lift the bread out and place it on a wire rack to cool for an additional 20 minutes before serving. Enjoy your treat!
Notes
- – Ensure the shredded zucchini is measured after grating to accurately follow the recipe.
- – Opt for Dutch-processed cocoa powder for a richer and deeper color in the zucchini bread.
- – Avoid overmixing the batter when incorporating the dry ingredients to prevent a tough texture.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 458 kcal
- Fat: 26 g
- Protein: 6 g
Keywords: chocolate zucchini bread, moist chocolate, easy recipe, baking instructions, shredded zucchini, delicious dessert
