Description
This moist and delicious Chocolate Zucchini Bread combines the rich flavors of cocoa and chocolate chips with the subtle freshness of grated zucchini, creating a perfect treat that is both indulgent and slightly nutritious. Ideal for breakfast, snack, or dessert, this easy-to-make bread features warm spices and a tender crumb.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (spooned and levelled)
- 1 ½ cups granulated sugar
- ½ cup cocoa powder
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups chocolate chips (preferably dark chocolate)
Wet Ingredients
- 2 cups grated zucchini (do not drain excess liquid)
- ¾ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans thoroughly to prevent sticking and allow easy removal of the bread.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt until well combined. Stir in 1 cup of the chocolate chips and set this mixture aside.
- Combine Wet Ingredients: In a medium bowl, mix the grated zucchini (including the moisture), vegetable oil, eggs, and vanilla extract until fully incorporated.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl containing dry ingredients. Whisk gently until the batter just comes together, making sure not to overmix to maintain a tender crumb.
- Divide Batter and Add Topping: Evenly divide the batter between the two prepared loaf pans. Sprinkle the remaining ½ cup chocolate chips evenly over the tops of the batter in each pan.
- Bake: Place the pans in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick in the center of the loaves; it should come out clean. If the tops are browning too quickly, loosely cover them with aluminum foil after about 30 minutes of baking.
- Cool: Allow the bread to cool in the pans for about 30 minutes before transferring the loaves to a wire rack to cool completely. This helps the bread set and makes it easier to slice.
Notes
- Grating zucchini with the skin on adds color and nutrients; there’s no need to peel it.
- Do not drain the zucchini; the moisture helps keep the bread moist.
- Be careful not to overmix the batter to avoid dense bread.
- Dark chocolate chips add a richer flavor, but milk chocolate or semi-sweet chips can be used.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- Freezing: Wrap tightly and freeze for up to 3 months; thaw before serving.
