Chocolate Zucchini Bread
This chocolate zucchini bread is deeply fudgy, packed with real cocoa flavor, and studded with melty chocolate chips in every slice. Incredibly moist and easy to make in one bowl, you would never guess there is a vegetable hiding in there. Perfect for using up extra garden zucchini, this loaf tastes like chocolate cake in disguise.
Equipment
- 9x5 inch loaf pan
- Box grater large holes
- Two large mixing bowls
- Whisk
- Rubber spatula
- Wire cooling rack
- Parchment paper optional, for easy removal
Ingredients
- 1 3/4 cups all purpose flour 220g, spooned and leveled
- 1/2 cup unsweetened cocoa powder 45g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 teaspoon pure vanilla extract
- 1 1/2 cups zucchini about 1 medium zucchini, shredded and patted dry
- 1 cup semisweet chocolate chips divided, 3/4 cup for batter and 1/4 cup for topping
Instructions
- Preheat oven to 350°F (177°C). Grease a 9x5-inch loaf pan with nonstick spray or line with parchment paper. Wash and trim zucchini, then shred using the large holes of a box grater. Pat shredded zucchini dry with paper towels to remove excess moisture.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until no streaks or clumps remain. Set aside.
- In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, and brown sugar until smooth. Add the vanilla extract and whisk until glossy and well combined.
- Add the dry flour mixture to the wet ingredients. Stir gently with a spatula just until the flour disappears. Do not overmix or the loaf will be dense.
- Fold the patted dry shredded zucchini into the batter until evenly distributed. Reserve 1/4 cup chocolate chips for topping, then fold the remaining 3/4 cup into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips over the batter. Bake for 50-60 minutes, checking at 50 minutes with a toothpick inserted into the center. It should come out mostly clean with maybe a few melted chocolate streaks.
- Remove from the oven and let cool in the pan on a wire rack for 15 minutes. Run a knife around the edges and turn the loaf out onto the rack. Cool for at least 30 more minutes before slicing.
Notes
- Do not peel the zucchini. The skin softens completely during baking and adds subtle color flecks to the loaf.
- Measure flour by spooning it into your measuring cup and leveling it off to avoid a dense loaf.
- For deeper chocolate flavor, stir 1/2 teaspoon of instant espresso powder into the dry ingredients. It won't add any coffee taste.
- If the top is browning too quickly before the center is done, loosely tent the loaf with foil for the remaining bake time.
- Let the loaf cool fully before slicing for the cleanest cuts and best texture.
- Store cooled bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Wrap individual slices tightly in plastic wrap then foil and freeze for up to 3 months.
- To make muffins, divide batter into a lined muffin tin and bake at 350°F for 18-22 minutes.
- For a nutty twist, fold in 1/2 cup of chopped walnuts or pecans along with the chocolate chips.
- You can substitute each egg with 1/4 cup of unsweetened applesauce for an egg-free version, though the texture will be slightly denser.
Nutrition
Serving: 1sliceCalories: 265kcalCarbohydrates: 34gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 37mgSodium: 210mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 3IUVitamin C: 6mgCalcium: 2mgIron: 8mg
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