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Chocolate Zucchini Bread Recipe

Chocolate Zucchini Bread Recipe
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★★★★★

5 from 19 reviews

This moist and delicious Chocolate Zucchini Bread combines the subtle sweetness of zucchini with rich cocoa and semisweet chocolate chips for a delightful treat that’s perfect for breakfast, snack, or dessert. Its perfect balance of flavors and textures makes it a crowd-pleaser that’s easy to prepare and enjoy any time.

Ingredients

Scale

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 and 1/4 cup)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, and sea salt until evenly combined and set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the eggs, melted butter, canola oil, vanilla extract, and light brown sugar until smooth. Small clumps of brown sugar are fine and help create texture in the bread.
  4. Combine Wet and Dry: Gently stir the dry ingredients into the wet ingredients, being careful not to overmix to avoid a tough texture. Fold in the shredded zucchini until just combined, followed by 3/4 cup of the semisweet chocolate chips.
  5. Prepare for Baking: Pour the batter into the greased loaf pan, smoothing the top with a spatula. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the surface of the batter.
  6. Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out mostly clean. Some melted chocolate on the toothpick is normal, but avoid gooey batter.
  7. Cool and Serve: Remove the loaf pan from the oven and let it cool on a wire rack for 15 minutes. Run a knife around the edges to loosen the bread and carefully remove it from the pan. Allow it to cool to slightly warm before slicing and serving.

Notes

  • If using coconut oil, ensure it is melted and slightly cooled before adding.
  • This bread keeps well for up to 4 days wrapped in plastic wrap at room temperature.
  • For longer storage, freeze the completely cooled bread wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Defrost before slicing.
  • Do not overmix the batter to retain a light, tender crumb.
  • Using Dutch process cocoa results in a richer chocolate flavor, but natural cocoa powder can be used as well.

Nutrition

Keywords: chocolate zucchini bread, zucchini bread, chocolate loaf, moist chocolate bread, chocolate zucchini dessert, easy zucchini bread

Find it online: https://victoriablair.com/chocolate-zucchini-bread-recipe/