Description

This Moist Chocolate Zucchini Bread is a delightful twist on traditional zucchini bread, featuring rich cocoa powder and melted chocolate chips for an extra indulgent treat. Perfectly balanced with the natural moisture from shredded zucchini, this bread is tender, flavorful, and ideal for breakfast, snacks, or dessert.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1/2 cup cocoa powder
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 vegetable oil or melted coconut oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract

Additional Ingredients

1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided (3/4 cup mixed in, 1/4 cup on top)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan to prepare it for baking.
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and sea salt. Set aside.
Combine Wet Ingredients: In a large bowl, whisk the eggs, melted butter, vegetable or coconut oil, light brown sugar, and vanilla extract until the mixture is smooth and fully combined.
Add zucchini and Chocolate Chips: Stir the shredded zucchini into the wet mixture. Then gently fold in 3/4 cup of the semisweet chocolate chips, ensuring even distribution without overmixing.
Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the batter tender.
Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the surface.
Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool: Allow the bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

Shredded zucchini should be packed and measured after draining excess moisture if very wet to avoid soggy bread.
Room temperature eggs help incorporate air and create a lighter texture.
Use vegetable or melted coconut oil for moistness; butter adds richness.
Check oven starting at 50 minutes to avoid overbaking.
Store the bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
This bread can also be frozen for up to 3 months; slice before freezing for easy thawing.

Keywords: Chocolate Zucchini Bread, Moist Zucchini Bread, Chocolate loaf, Vegetable baking, Sweet bread, Snack bread, Dessert bread